October Birthdays

Happy Birthday, FBC Family!

Mary Anne Roos  (Oct. 4)
Judy Seago  (Oct. 5)
Karen Monteith  (Oct. 8)
Jimmy Hunter  (Oct. 16)
Wanda Jones  (Oct. 16)
Betty Blanton  (Oct. 19)

Jay Coward  (Oct. 19)
Charlie White  (Oct. 19)
Anne Sellers  (Oct. 22)
Janelle Messer  (Oct. 27)
Ginger Fullbright  (Oct. 29)

Happy Birthday! We love you and hope you have a great birthday!
Did we miss your birthday?  Please let us know by emailing us at fbcsylva@gmail.com!

Hands on Jackson

Hands On Jackson will be on Thursday, October 10. We had very good participation last year and are hoping to do as well—or even better—this year! Please contact Team Leader Harold Messer at 828-506-2344 and leave a message if you are willing to volunteer your time to do some landscaping or general clean-up for neighbors in our community. You may also call the church office at 828-586-2095, and Janice can take your information. Thank you!

1st Explorers After-School Ministry Update

It was “Art and Game Week” at 1st Explorers last week.  The children worked on art pieces for the “God’s Wonderful World” exhibition that will be on the second floor of the church. Afterwards, they played games like Scattergories, Uno, and Spot.  Kayla Hartman, assistant director, related that a week like this one helps the counselors bond more with the children.  

The 1st Explorers are starting to catch on to the “caught being good coins” (a discipline/guidance tool) and looking for ways to earn them!

The week ended with Christmas play practice with Marina Hunley-Graham.

Zucchini Tomato Casserole

Ingredients
1 1/2 cups grated Cheddar cheese
1/3 cup grated Parmesan cheese
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
salt and pepper to taste
2 medium zucchinis, thinly sliced
5 plum tomatoes, thinly sliced
After slicing tomatoes, lay them  on a paper towel  to drain away some moisture.
1/4 cup butter
2 tablespoons finely chopped onion
3/4 cup fine bread crumbs

Instructions
1.   Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Lightly butter a 9x9-inch pan.

2.  Combine Cheddar, Parmesan, garlic, oregano, and basil in a large bowl. Season with salt and pepper; set aside.

3.   Arrange 1/2 of the zucchini slices in the prepared pan. Sprinkle 1/4 of the cheese and herb mixture on top.

4.   Arrange 1/2 of the tomatoes and top with another 1/4 of the cheese mixture. Repeat layers.

5.   Melt butter in a skillet over medium heat. Add onions; cook and stir until soft and translucent. Stir in bread crumbs; cook until they have absorbed the butter.

6.    Sprinkle on top of casserole.

7.   Cover loosely with foil and bake in the preheated oven for 25 minutes. Remove foil and bake until the top is crusty and vegetables are tender, about 20 minutes.

8.   Serve and enjoy!

– Provided by Jennie Hunter

Zucchini Tomato Casserole

Click here to download a printable version.

-Provided by Jennie hunter