Each year, its something of a work of art. Better yet, its work for a good cause.
The 6th Annual Relay for Life Fundraiser Tea, held at the Good News Fellowship Hall at the United Methodist Church in Jonesborough on June 13, raised more than $1,000 for cancer research, education and support.
Its a months commitment, said Sandi Hartwick, local cancer survivor and a community volunteer with the American Cancer Societys Relay for Life, about preparation for the event. The dishes, she said, are beautifully and lovingly prepared by fellow cancer survivor Stephanie Yost.
You always have to have scones and you always have to have clotted cream, Hartwick said. But everything else is fresh, delicious and different.
Yost was happy to share some recipes for those who couldnt be at the tea. But she and Hartwick, as well as the many other volunteers who helped organize the event, wanted to make sure the good food also helped spread the word about the Jonesborough/Washington County July 25 Relay for Life event and the importance it carries.
I relay not for my benefit I have been saved, Hartwick said. I relay for others other survivors I can help.
For more information about Relay for Life, visit relay.acsevents.org.
1 cucumber, peeled, & diced
1 small onion
3 large tomatoes, peeled, seeded, diced
2 cloves garlic, minced
1 sweet green bell pepper, seeded & diced
2 cups tomato juice (low sodium)
1 1/2 cups chicken broth ( low sodium) or vegetable broth
1 teaspoon oregano
1 teaspoon dried basil
1/4 teaspoon Tabasco sauce
1/2 teaspoon salt OR to taste
1/4 teaspoon ground pepper
1/4 cup red wine vinegar
Combine all ingredients in a large bowl; chill for at least 4 hours, until throughly chilled.
SWEET SUMMER ICED TEA
5 black tea bags
1/4 cup fresh mint leaves
4 cups boiling water
1 cup sugar (about 1/2 – 3/4 cup)
6 ounces frozen lemonade concentrate
5 cups water
Ice, lemon slices & fresh mint
Steep tea bags and mint for about 15 minutes in boiling water. Add sugar and stir until dissolved. Discard tea bags and mint. Add lemonade concentrate and remaining water. Mix well and serve over ice. Garnish with lemon slices and fresh mint. Enjoy!
2 cups cake flour
2 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons cold salted butter, cut into pieces
3/4 cup plus 3 tablespoons cold heavy whipping cream, divided
1. Preheat oven to 400 F.
2. Line a rimmed baking sheet with parchment paper.
3. In a large bowl, combine flour, sugar, baking powder, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs.
4. Add 3/4 cup plus 2 tablespoons cream to flour mixture, stirring until mixture comes together. ( dough should be very stiff, but if it seems dry add more cream, 1 tablespoon at a time, until dough is uniformly moist.)
5. Turn out dough onto a lightly floured surface. Knead lightly 3 to 4 times. Using a rolling pin, roll dough to a 3/4 inch thickness. Using a 1 1/2 inch biscuit cutter cut scones from dough. Re rolling scraps as necessary. Place scones on prepared baking sheets. Brush tops of scones with remaining cream.
6. Bake until edges of scones are light golden brown and a wooden pick inserted in the centers comes out clean, 8 to 9 minutes.
7. Cool on wire cooling rack. Can be frozen.
1 cup heavy whipping cream
1/2 cup powder sugar
1 1/2 teaspoon vanilla extract
3 oz cream cheese
1/2 cup sour cream
1. In small bowl beat cream cheese until smooth. Then add sour cream and beat until well blended. Set aside.
2. Beat whipping cream until stiff then add sugar gradually beating after each addition of sugar. When sugar is all beaten in fold in cream cheese mixture then add vanilla. Refrigerate, will hold up to a week.
Recipes courtesy of Stephanie Yost