Clinchfield United Methodist Church

11/12/2024

This page isn’t our page anymore go to Addie’s chapel and Clinchfield page

09/03/2024

This page is no longer in use please see Addie's chapel and clinch field Methodist church

05/02/2024

05/02/2024

Creamy Broccoli, Cauliflower, Corn, Bacon Salad
Ingredients
3 cups broccoli florets , finely chopped into small pieces
3 cups cauliflower florets , finely chopped into small pieces
2 cups carrots , finely sliced
15 oz sweet corn , from the can, drained
½ cup red onion , diced
Instructions:
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04/24/2024

Good morning 💛💛🌸🌸💛💛💛🌸🌸💛💛💛💛💛

04/17/2024

04/14/2024

💛🩵🩷 PHILIPPIANS 4:13 🩷🩵💛

✝ For I can do everything through Christ, who gives me strength. ✝

04/09/2024

Fully Loaded Baked Potato Salad
One 5 pound bag medium Russet Potatoes
1 cup sour cream
1/2 cup mayonnaise
1 package of bacon, cooked and crumbled
1 small onion, chopped
Chives, to taste
1 1/2 cups shredded cheddar cheese
Salt and pepper to taste
1. Wash the potatoes and poke holes in them with a fork. Bake at 350 degrees for about an hour or until fork tender.
2. Cool and cut the potatoes into bite sized chunks. Leave the skin on! It tastes better that way plus there are more nutrients left and it looks prettier. Put them in a separate bowl and once they cooled enough put them in the fridge to cool all the way. This gives them an excellent texture and prevents the dairy ingredients from getting hot or the cheese from melting. If you are serving this salad hot then you don't need to cool the potatoes, just skip that step!
3. Mix the mayo and sour cream together in a bowl. Add to the potatoes, then add the onions, chives, bacon, and cheese. Salt and pepper to taste.
4. Top with extra shredded cheese, bacon, and chives, and serve!

03/03/2024