Lunch for Joni & Friends

One day in April 2011 I was listening to my favorite local Christian radio station.  A daily program called Joni & Friends aired.  I had known of Joni's story-how a diving accident as a teen resulted in quadriplegia, & over the 20 years as a military wife, and the subsequent 11 years post military, I had often rediscovered her radio program as we traveled & settled across the US. 

That morning when she mentioned her ministry, & invited listeners to volunteer, I wondered if there was a chapter of her ministry anywhere near to me in the Dayton, OH area.  A quick computer search revealed a Joni & Friends chapter right here in Xenia, OH!

A phone call that day revealed some volunteer help was needed for a fund-raiser just 3 weeks away.  A few months later, when Joni herself was coming to Ohio for several speaking engagements, I was given opportunity to cater a small luncheon for Joni & her guests.  My friend, Rene (who I met at the fundraiser I mentioned) joined in the fun.

You can listen to MY radio station WEEC 100.7 FM in Springfield, OH or around the world via the internet at WEEC.org.  Joni is on every morning Monday thru Friday at 7:40am.  Joni can be found at Joniandfriends.org.

Below is the original blog post from 2011.

                                    Confectionately  Yours, 

 Sue

Joni & me

The ladies we served

I had the amazing  honor to cater a luncheon for Joni & Friends ministry in Sept 2011.  It was held in a board room on the Legacy Center campus in Xenia, OH, so we had to bring in everything....dishes, food, decor, etc. 

It was great fun to see the ladies notice the details of the Fall decor, the pumpkin sugar cookie favors, the selection of teas by my friend Renee, & even the sour cream garnish piped in the shape of a heart on top of the tortilla soup we served.

I am posting the Harvest Apple Salad along with the Tortilla Soup recipe we prepared that day.

Harvest Apple Salad

romaine lettuce + your favorite leafy greens

2 c. dried or cranberries

  2 Gala apples-chopped

2 med. green apples-chopped

1-2 c. toasted pecans

Feta or Blue Cheese crumbles

Combine all ingredients, except nuts. Top with dressing, then sprinkle with nuts.

Dressing:

1 c. sugar

1 tsp. salt

2/3 c. cider vinegar

1 c. vegetable oil

4 T. lemon juice

3 tsp. poppy seed

4 T. onion, chopped

Blend all ingredients except oil and poppy seed in blender. While the blender is

running, slowly add the oil. This allows the dressing to emulsify. This will thicken it

and prevent dressing from separating. Add the poppy seed. 

Dress salad just before 

serving.

 

                                   

TEXAS TORTILLA SOUP

2 T. margarine

1 tsp. each:ground cumin, chili powder, & lemon pepper
non stick cooking spray
1 large onion, chopped

1-2 tsp. hot pepper sauce

1 fresh jalapeno, seeded and finely chopped

1/2 c. flour

5 c. rich chicken broth
4 cloves garlic, minced
3 carrots, finely chopped oil for frying
6 stalks celery, finely chopped
1 lb. boned, diced chicken (partially frozen dices easier)
1 (15 oz can) diced tomatoes

8 corn tortillas

Sour cream & grated cheddar for topping-optional

Prepare all vegetables in advance. Dice chicken last to prevent cross contamination

from meat.

 

In a large soup pot, melt margarine and add chicken. Spray liberally with 

nonstick spray. Cook, stirring often until chicken is no longer pink. Add onion, celery, 

carrots, and garlic. Simmer for 5 minutes. Add a little broth if needed to keep from

  

 sticking. 

 

Stir in cumin,chili powder, and lemon pepper. Add tomatoes and 4 cups of 

the broth. Mix remaining broth and flour together, then stir into the rest of the 

ingredients. Simmer 20-30 minutes until soup has thickened and vegetables are 

 tender. 

Using a pizza wheel, cut tortillas into thin strips. Fry in oil until golden brown.  Watch carefully, these cook pretty fast.

To serve-Top soup with tortillas, grated cheese and a dollop of sour cream. Makes 2 quarts. Corn chips are a quick substitute for the fried tortillas.

Note: After trying this soup in a restaurant, I requested and was refused the recipe.  My understanding waiter (I left a big tip) gave me the ingredients. After a little bit of tinkering, I came up with this soup, which I think is even better than the one I remember. It's a great way to get your veges!

Confectionately  Yours,

Sue