Faith Alive Women’s Ministries (formerly United Methodist Women) will hold its annual Fall Fun and Festivities Soup Supper and Silent Auction on Thursday, Oct. 5, from 5 to 7 p.m. at the Faith Alive Church, 2660 Dakota Ave. S. (across from Wal-Mart.) 

Supper will be served from 5 to 6:30 p.m. Enjoy homemade soups, sandwiches, and a wide assortment of pies.  A freewill offering will be accepted for the meal. The silent auction bidding will close at 6:50 p.m., when items will be sold to the highest bidder.

All proceeds will be used to support Faith Alive Women’s Ministries projects, including but not limited to, the Salvation Army, Plus One Pregnancy Guidance Center, Hope House, Feeding South Dakota, Kingdom Kids Learning Center, and Royal Family Kids.

Everyone is invited to attend. We look forward to seeing you.

Wild Rice Soup
    2 quarts water
    2 medium potatoes, diced
    ½ cup chopped onion
    2 carrots, sliced thin
    2 stalks celery, sliced thin.
    1/3 cup white rice
    1/3 cup brown rice
    1/3 cup wild rice
    1 pound hamburger

Put water, vegetables and rice in a large dutch oven or pot and bring to a boil. Turn down to simmer.

Brown the hamburger and drain, then add to pot.

Continue to simmer until rice is done. Add more water if needed. Should be thick, with some liquid, but not dry.

Add:
    1 can cheddar cheese soup*
    1 can milk

Stir to blend.

*May use ½ to 1 pound Velveeta cheese instead of soup. Continue to heat to melt the cheese.

Let simmer together to blend flavors. Season as desired.

For a “soupier” soup, add more milk.

French Onion Soup Casserole
    2-3 Tablespoons butter or margarine
    3 large sweet onions or 4 medium white or yellow onions
    8 ounces shredded Swiss cheese
    1 can cream of chicken soup, undiluted**
    2/3 cup milk
    1 teaspoon soy sauce
    8 or so slices of French bread

Slice onions and try not to cry. With this many onions, it’s hard.

Melt butter in a sauté pan over medium heat and add onions. Sauté onions until clear, a little brown is ok. In a shallow 2-quart casserole pan, layer onions, 2/3 of cheese and pepper to taste.

In a sauce pan, heat soup, milk, and soy sauce, stirring to blend. Pour soup mixture in a casserole and stir gently to mix. Top with bread slices. Bake at 350 degrees F uncovered for 15 minutes. After 15 minutes, top of bread should be nice and toasted.

Push bread slices under the sauce and top with the remaining cheese.

Place casserole back in oven and finish baking for 15 more minutes.

Heaven in a Crockpot
    1 box fudge brownie mix
    1/2 cup butter, melted.
    4 eggs
    1 pouch chocolate chip cookie mix

Mix it all together. 

Spray slow cooker with non-stick spray.  Put chocolate mixture into crockpot.

Cook about 3 hours on low.

Serve with vanilla ice cream.

Pumpkin Crunch Cake
    1 15-ounce can pumpkin puree
    12 ounces evaporated milk
    3 eggs
    1 1/2 cups sugar
    1 1/2 tsp cinnamon
    1/2 teaspoon salt
    1 box yellow cake mix
    1 cup pecans, chopped (roasted, candied optional)
    1 cup butter/margarine, melted

Preheat oven to 350 degrees. In a large bowl, whisk together pumpkin, evaporated milk, eggs, sugar, cinnamon, and salt. Pour into greased 13×9 baking dish.

Layer DRY cake mix evenly on top of pumpkin mixture. Sprinkle pecans on top of cake mix.

Drizzle melted butter evenly over the top. Bake for 50-55 minutes or until golden brown. Serve either warm or chilled with ice cream.

Crock Pot Chicken & Dumplings
    4 skinless, boneless chicken breast halves
    2 Tablespoons butter
    2 cans condensed cream of chicken soup
    1 onion, finely diced
    2 10-ounce packages refrigerated biscuit dough, torn into pieces

Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.

Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.