I think everyone left the Feast of St. Philip full and satisfied. We celebrated the Holy Eucharist and the life of our patron, Philip. Our eyes were opened to what it means to be an apostle and to see the Father in Jesus Christ. We then gathered around the tables in Briscoe Hall to continue the feasting - great food from the recipes of our own cookbook. Thank you to all who served, sang, worshipped, and cooked for making this made this such a beautiful evening. Here's a sampling of some of what the cooks of St. Philip's provided us:
- Brisket - Marilyn Storment - Page 207 - Prepared by Cyndy Marsh
- Everyday Meatloaf - Women of St. Philip’s - Page 224 - Prepared by Camile DuBose
- Corn Casserole - Elaine Bracy - Page 160 - Prepared by Lee Case
- Sour Cream Biscuits - Submitted by Rosemarie Carr - Page 119 - Prepared by Arlene Nanney
- French Rice - Submitted by Elaine Bracy - Page 186 - Prepared by Brenda Harrison
- Black Bean Salad - Submitted by Allison Thomas - Page ? - Prepared by Jane Moore
- Sweet Potato Casserole - Submitted by Phyllis McNelly - Page198 - Prepared by Nancy Bennett
- Crockpot Stew - Submitted by Alice Hicks - Page 215 - Prepared by Lory Zimmerman
- Frozen Fruit Salad - Submitted by Shirley Fellows - Page 81 - Prepared by Toni Ward
- Tex-Mex Squash Casserole - Submitted by Camile Hoyt - Page 197 - Prepared by Nancy Barton
- Sweet Fruit Slaw - Submitted by Marie Harmanson Page 90 - Prepared by Revis Leonard
- Special Chicken Bake - Submitted by Lisa Mumme - Page 253 - Prepared by Nancy Bennett
- Cheesy Squash Casserole - Submitted by Becky Capt - Page 195 - Prepared by Beverly Heyen
- Cheesy Grits - Submitted by Claire DuBose - Page 168 - Prepared by Estelle DuBose
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