Circle of Grace Lutheran Church, Gaffney, SC - Newsletter

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Grace Notes March, 2010

Circle of Grace Lutheran Chapel		Gaffney, SC


Guest Pastor - March 7
	Seminarian Laura Voelkert Weant will be guest preaching at Circle of Grace Lutheran Chapel on Sunday, March 7. Laura is in her final semester of the Master of Divinity degree at Duke Divinity School in Durham, North Carolina. She received a Bachelor of Arts degree in sacred music from Lenoir-Rhyne College in Hickory, NC in 2005. She has also studied theology at the University or Tübingen, Germany, and Lutheran Theological Southern Seminary in Columbia, South Carolina. She and her husband, Jonathan Weant, are both candidates for ordained ministry in the Evangelical Lutheran Church in America (ELCA). Jonathan is son of the Rev. Gary Want of Dallas, NC. Laura is the granddaughter of Circle of Grace member Theta Bost Dennis. Laura will be preaching on faithfulness in the midst of suffering based on the texts from the Revised Common Lectionary for the third Sunday in Lent: Isaiah 55:1-9, 1 Corinthians 10:1-13, and Luke 13:109.


Palm Sunday/Sunday of the Passion
We gather on the front steps to begin worship on Palm Sunday. On this last Sunday of the month, our entrance liturgy focuses on Jesus’ triumphal entrance into Jerusalem as we read the processional gospel, raise our palm branches and enter the chapel singing “All Glory, Laud and Honor.” The focus changes as we read the passion of our Lord according to Luke for the gospel reading. The congregation will participate in reading the passion narrative for this March 28 worship service which begins Holy Week.


Consultation with the Bishop
	We have the opportunity to talk with Bishop Yoos and his assistant Jennie Aebischer on Tuesday, March 16. We begin with supper at 5:00 pm and will follow with a video presentation prepared by Noah and then discussion of our ministry. We hope everyone will make plans to be present that evening.


March Prayer List
Lou Johnson Voncile Steuer Della Gibbs Pastor Wood Jerry Precious Lee Steuer Rev.Roger Lindler Anthony Bibbo Kerry Ann Precious Ryan Steuer Julia Lockwood Richard & Jane Harding Helen Bibbo Helene Harmon Brian Boyd Rev. George & Elizabeth Moore Waltraut Klueners Nelson & Ruby Connelly Marion Hardy MacKenzie Hoilo Mary Garrett


Pastor Lageman Resigns
Five years of ministry with Circle of Grace will come to a close this month. Pastor Lageman submitted his letter of resignation in February and his term of service will come to a close on March 14. He will return to lead worship on Palm Sunday, March 28, making that the last worship service.


ELCA World Hunger Appeal
In March we join hands with fellow Lutherans to provide funds for the ELCA World Hunger Appeal. Place your contributions in the Sunday offering and mark your envelope with the purpose and amount.


Altar Flowers for March
	March 07 Theta Dennis March 14 Joette Johnson March 21 Helga Klepin March 28 Palms


Pastor Wood to Supply March 21
Pastor Herb Wood will be our supply pastor on March 21. We look forward to worshiping with Pastor Wood again, and we’re glad his health allows him to join us.


March Lectors
	March 07 March 14 Joette Johnson March 21 Helga Klepin March 28 Noah Lindemann


Celebrating Birthdays in March
March 06 Elizabeth Moore March 18 Lou Johnson March 20 Noah Lindemann March 26 Pastor Gary Safrit We give an extra word of congratulations to Elizabeth Moore who is celebrating her 90th birthday this year. Well done, Elizabeth!


Conference Prayer Schedule
	As we focus attention on the congregations composing the Upstate Conference, we remember the members of Circle of Grace Worshiping Community in Gaffney. We are kept in the prayers of fellow congregations this month.


Recuperating
Voncile is recuperating from surgery at the Spartanburg Hospital for Restorative Care, Room 125-B. We keep her in our prayers during her therapy. She hopes to be home soon. We also remember our home bound members—Lou and Richard and Jane, who are constantly in our prayers.


ELCA Initiates Response to Earthquake in Chile
	CHICAGO (ELCA) -- A massive earthquake struck central Chile killing at least 122 people. The earthquake is the biggest to hit Chile in 50 years. As a result of the earthquake, a tsunami warning was issued Feb. 27 for the entire Pacific basin, including all of the Hawaiian islands. The Evangelical Lutheran Church in America (ELCA) has contacted companions in Chile. They are working to assess the situation and plan a response. ELCA staff has also connected with people in Peru, where the church is supporting those who are being evacuated due to the tsunami warning. ELCA International Disaster Response will be working with two historical companions in Chile. They are the Iglesia Evangelica Luterana en Chile (Evangelical Lutheran Church in Chile), a member of the Lutheran World Federation, and Educacion Popular en Salud (Popular Education in Health Foundation), Bradfield said. The church has approximately 3,000 members served by nine pastors in 10 congregations and 5 points of mission -- two in Santiago, two in Concepción and one in Coquimbo, she said.


ELCA Presiding Bishop Hosts 'Town Hall Forum' March 7
CHICAGO (ELCA) -- The Rev. Mark S. Hanson, presiding bishop of the ELCA will field questions on a variety of topics from members of the denomination at an online "Town Hall Forum" Sunday, March 7. The hour-long forum will begin at 5 p.m. Eastern Time. The forum will be webcast live from Chicago, where Hanson will be joined by an audience of ELCA members. The audience will have the opportunity to ask questions of the bishop, and online viewers can submit their questions at http://www.ELCA.org/townhall on the ELCA Web site.


Requested Recipes-Aunt Lillian's Coffee Cake
1/3 cup brown sugar, firmly packed ¼ cup granulated sugar 1 teaspoon cinnamon 1 cups, walnuts, chopped 1 cup butter or margarine 1 cup sugar 2 eggs 1 teaspoon vanilla 2 cups all-purpose flour, sifted 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon salt 1 cup (8 oz.) sour cream Preheat oven to 350 o. In a bowl, combine the brown and white sugars, cinnamon and walnuts. Set aside. With electric mixer, cream the butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Add sifted and combined flour, baking powder, soda, and salt alternately with sour cream. Pour half the batter into a well greased and floured 9 x 13-inch baking pan; sprinkle with half the nut mixture. Bake until nicely browned or when a cake tester comes away dry—about 35 minutes. Let cool thoroughly in pan before cutting into squares. Note: Dough is hard to spread, I use moistened fingertip. This is a good make-ahead breakfast. Can be re-heated in microwave.


Sausage and Cheese Crescent Squares
Prep Time: 20 Min Total Time: 1 Hr Makes: 32 servings INGREDIENTS 2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet 1 lb spicy or mild bulk pork sausage 1 package (8 oz) cream cheese 2 cups shredded sharp Cheddar cheese (8 oz) (We used 1 cup) DIRECTIONS 1. Heat oven to 375°F. 2. If using crescent rolls: Unroll 1 can of dough into 2 long rectangles. Place in ungreased 13x9-inch (3-quart) glass baking dish; press over bottom and 1/2 inch up sides to form crust. If using dough sheets: Unroll 1 can of dough. Place in ungreased 13x9-inch (3-quart) glass baking dish; press over bottom and 1/2 inch up sides to form crust. 3. In 12-inch skillet, cook sausage over medium heat, stirring frequently, until no longer pink. Remove sausage from skillet; discard drippings. To same skillet, add cream cheese. Cook over low heat until melted. Add cooked sausage; stir to coat. Spoon evenly over crust in baking dish. Sprinkle with cheese. 4. If using crescent rolls: Unroll second can of dough on work surface. Press to form 13x9-inch rectangle; firmly press perforations to seal. Carefully place over cheese. If using dough sheets: Unroll second can of dough on work surface. Press to form 13x9-inch rectangle. Carefully place over cheese. 5. Bake 21 to 26 minutes or until golden brown. Cool 15 minutes. Cut into small squares.

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