Due to some of the members’ attrition of the Ladies Sunday school class I have attended since joining Minden First Baptist Church and the wishes of the other Ladies’ class’s teacher to give up teaching for time to travel, the classes made the decision to unite. Our teacher will be taking over the teaching responsibility of the “new class.” Instead of using valuable Sunday school, time, a covered dish luncheon was held followed by a business meeting to select officers and a class agenda plan.
Strange and as amazing as it seems, all members in attendance brought either a salad or dessert. Everyone seemed to enjoy the wide selection of salads and the delightful variety of desserts to choose from. The meeting was so successful; each of us agreed we should, could and would plan quarterly covered dish class meetings in the future.
My close friend, Audrey Lawson from Bridge City gave me this keeper recipe for the salad I took to the luncheon. The pecans were my addition.
I have requested several of the other recipes to share at a later date. I am sure they will be favorites you will want to keep.
Fluffy Green Grape Salad
1 (20 oz.) can crushed pineapple, do not drain
1 (3 oz.) pkg. Jell-O Instant Pistachio Pudding mix
1 (12 oz.) container Cool Whip
2 cups halved green grapes
Toasted pecans, chopped fine (optional)
Combine pineapple and pudding mix; mix well. Cover and refrigerate for 10 minutes. Fold in Cool Whip and grapes. Add pecans if desired. Refrigerate overnight.