Nancy McWhorter

For The Record

Lottie Moon was a dedicated Baptist Missionary worker to China in the late 1800s and early 1900s.  Throughout her missionary career, Lottie faced plagues, famine, revolution and war.  Famine and disease took their toll.  She was deeply struck by the suffering of people who were literally starving to death around her. She pleaded for more money and resources but the mission board was heavily in debt and could not send anything. Mission salaries were voluntarily cut. Lottie shared her personal finances and food with anyone in need around her, sacrificing her physical and mental health. In 1912, she only weighed 50 pounds. Alarmed, fellow missionaries arranged for her to be sent back home to the United States with a missionary companion. However, she died en route at the age of 72, on December 24, 1912.  Her body was cremated and the remains returned to her family in Crewe, Virginia for burial.

In December, all Southern Baptist Churches take a monetary offering in memory of Lottie Moon. The money collected in the name of Lottie Moon goes toward the support of foreign missions.

In 2014 my niece, Karen Maxfield, created and sold a booklet she titled “Texas Grand’s Recipe and Remedies.”  She donated the proceeds from the sales to her church’s Lottie Moon offerings. The KEEPER recipe I am giving you this week is taken from Karen’s booklet.

Recipe explanation quote from Karen: “When I was 12, I wanted to earn a cooking badge in Girl Scouts and *Mom took me for 6 weeks to downtown Houston for cooking lessons.  Mom had 4 kids, and I can now appreciate her depth of love doing that! This was my ‘Girl Scout graduation recipe,’ and Mom LOVED it!  She made it for Aunt *Viv one day and she was crazy about it too!  Wonderful memories…sigh.”

OLIVE CHICKETTI

2 Tbsp. cooking oil

1/3 cup chopped onion

1/3 cup chopped green bell pepper

1 cup chopped celery

2 cups chicken pieces (cooked or canned)

1 (6 oz.) pkg. spaghetti, cooked

¾ cup sliced ripe olives or green olives

½ lb. cheddar cheese, grated

½ cup chicken broth

1 cup canned, diced tomatoes

1 tsp. salt

Heat oil in a skillet and slightly brown onion, bell pepper and celery.  In a casserole dish, layer chicken, spaghetti, ripe olives and cheese.  Combine broth, tomatoes and salt; evenly pour over chicken mixture.  Garnish with more olives and cheese if desired.  Cover and bake at 350° for 30 minutes.

*NOTE: I was the youngest of two dear sisters, Katherine Jean (Mills) Koster and Vivian Carol (Mills) McJunkin, Ernst, Fallis; both now deceased.  Katherine was Karen’s mother.