Last Saturday the Team Fulda for Relay for Life gave it another try to sponsor the “Table Cancer” event. The original date was cancelled due to the snow and ice storm in mid-April, and even this time a few inches of heavy, wet snow wreaked havoc with several of those trying to get there the second time! But this time the event was a success, in spite of the weather. A couple of the table sponsors were not able to make the new date because of conflicts, but all of the tables present were well done and fun to see. What is unique about this presentation of tables is that each one has a story to tell, and you are able to read about them in the programs handed out.
This was the third annual parade of tables to raise funds for the Fulda team for Relay for Life. The team is asking for new members, and would welcome anyone who has an interest in helping out through the year to help raise money toward this wonderful cause and fight against cancer. Various fund raisers are held during the year, but there are no regular times of meeting. If you want to help out, or know more about how to help, please call Kim Kremer, Fulda, to get more information.
They are planning the Table Cancer event again for next year, and anyone can sign up to decorate a table to help raise money for the cause. People who decorate tables then ask others to come and fill the tables, at a cost of $ 15.00 apiece. The program includes previewing the lovely table decorations, a silent auction, and a delicious meal. This year they shared the recipes for the chicken hotdish and the fruit dessert, both which were superb. Enjoy trying these yourself!
Chicken Tetrazzini
12 oz. Tri colored Rotini Noodles
1/2 cup butter
4 chicken breasts, cooked and diced
2 cans cream of chicken soup
2 cups sour cream
1/2 cup chicken broth
1 tsp. salt
1/2 tsp. pepper
2 tsp. minced onion
1 tsp. garlic powder
2 cups shredded mozzarella cheese
16 oz. chopped broccoli, thawed
Cook noodles and drain. Stir other ingredients together in large bowl. Place in a buttered 9 by 13 pan. Top with 4 Tbsp.Parmesan cheese.
Cover with foil and bake at 325 for about 45 minutes. UNCOVER and bake 15 more minutes or until bubbly. Let sit 5 minutes before cutting.
Crescent Fruit Dessert
2 tubes of Crescent Rolls
Two- 8 oz. cream cheese
2 cups sugar
2 tsp. vanilla
2 cups fresh fruit
sugar and cinnamon
Spray a 9 by 13 pan. Put one tube of crescent rolls on the bottom.
Mix the cream cheese, sugar and vanilla until smooth. Spread it over the rolls.
Top with the second tube of crescent rolls. Sprinkle with cinnamon and sugar.
Bake at 375 for 25 minutes and serve warm or chilled.
*** At this meal it was served warm (delicious!), and we had the choice of either blueberry or strawberry dessert.
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