StarApril2014

THE STAR ST. DAVID’S

EPISCOPAL CHURCH AND SCHOOL A Quarterly Newsletter of Parish Life at St. David’s Episcopal Church and School

April 2014

Letter from our Rector 2

A Few Thoughts on the

Past 3

Thank God for

St. David’s! 4

Making New

Connections 6

Delicious Then

and Now 8

Music and

School News 10

Holy Week at St. David’s April 13 20

Easter Day Services at St. David's

The Rev. Lisa Mason

Rector

Page 2

The future of St. David’s School includes a new main school building which will also connect the church and school.

Page 3

A group of precious young boys enjoy the “new”

school building and courtyard in May, 1955.

Left: Architectural

rendering of the soon-to-

be-constructed school

building and Parish Hall

circa 1954. At that time,

Wiltshire Ave. was not

even paved.

Page 4

ST. DAVID’S EPISCOPAL CHURCH & SCHOOL

The Rev. Lisa Mason, Rector Sarah Kates, Director of Children, Youth and Family Ministries Ashley Miles, Head of School

Ben Carlisle, Director of Music Beth Crowley, Finance & Administration Suzan Reagor, Exceptional Adults

Eric Holloway, Seminarian Kathryn Schweninger, Facilities & E-News Amy Case, Communications

[email protected] • 210-824-2481 • www.saintdavids.net

Rhonda and Mike Needham were married at St. David’s by the

now Rt. Rev. Gary Lillibridge in 1999.

Tanner Needham was baptized at St.

David’s in 2005.

Page 5

Page 6

Melissa and Brianna Watkins

Right: Our youth at

Diocesan Council “Youth

in Action”; on the ski trip

during Spring Break; and

presenting desserts for

the parish Valentine’s

Day Dinner benefitting

youth ministries.

Page 7

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Sarah Kates

Director of Children, Youth and Family

Ministries

Page 8

Pat Biggs (left) with a Terra Cotta Warrior

Page 9

The Golden Jubilee Cookbook is

available in the church office for $15

Spinach and Bacon Salad (Jean Bevans)

2-10 oz. pkgs. fresh spinach, stems removed

1/2 lb. bacon, cooked and drained

1/2 C. red onions, sliced

Dressing:

2 T. sugar

1 tsp. salt

1 tsp. dry mustard

1/3 C. cider vinegar

1 C. vegetable oil

1 T. poppy seeds

1 1/2 C. small curd cottage cheese

Tear spinach into bite-size pieces in a salad bowl. Add bacon

and onion. To make dressing, combine sugar and next 4

ingredients. Shake well. Add poppy seeds and shake again.

Add cottage cheese and shake well. Pour over salad and

toss. Serve immediately. Serves 8.

Sausage and Corn Chowder (Laquita Cadena)

8 oz. bulk pork sausage

1/3 C. green onions, sliced

1 can cream of chicken soup

1 soup can of milk

1-8 oz. can whole kernel golden corn, undrained

1/2 C. Swiss cheese, shredded

1/4 tsp. Tabasco sauce

In large saucepan over medium heat, cook sausage until

browned, stirring to separate meat. Spoon off fat. Add green

onions. Cook 1 minute, stirring occasionally. Stir in remaining

ingredients . Heat through, stirring occasionally. Serves 4.

Place first four ingredients in large mixing bowl and stir by hand

until well mixed. Pour into a greased 9x13” dish and bake at

350 degrees for 25-30 minutes. Cool and frost. Frosting: Place

butter, sugar, and milk in saucepan; bring to a boil and cook 1

minute. Remove from heat and stir in chocolate chips; stir until

melted. Note: This recipe can be varied using assorted cake

mixes and pie filling and butterscotch chips in the frosting.

Fudge Cake (Elizabeth Neyland)

1 pkg. fudge cake mix

1-21 oz. can cherry pie filling

1 tsp. almond extract

2 eggs, slightly beaten

Frosting:

1 C. sugar

5 T. butter

1/3 C. milk

1-6 oz. pkg. semi-sweet chocolate chips

Page 10

New Music Director Ben Carlisle, his daughter Milly

and his wife Kelly

Ashley Miles,

Head of School

Page 11

Ashley Miles, Head of School

St. David’s School children are thrilled by the musical stylings of Lucas Miller, made possible by Spring Fling fundraising.

Photo by Meredith Ryncarz

8:45 a.m.-12:00 p.m. (Mon.-Fri.)

Ages 2 years- 5th grade

AND… After VBS Fun! 12:00-3:00 p.m.

VBS 2014 July 7-11

Contact Sarah Kates for more information—[email protected]