Dear Brothers and Sisters in Christ,

I am writing to update you on the financial status of the church and also to share some perspectives on giving.

As of August 2, we have received gifts of $69,161.03.  This is an average of $2,235.97/ week.  As a result we are under our anticipated gifts by $11,811.05.  Our total expenses during this same period were $80,835.19 and are in line with our expectation.  For us to make our budget needs for the year, we need to have weekly gifts for the remainder of the year that would average $3,186.73/week.

Stewardship is not always a popular topic to talk about in church.  It often invokes negative images or experiences.  But stewardship is actually a gift from God, a spiritual discipline and a means of God’s grace.  If we understand stewardship in this way, it will illuminate our souls and produce the joy through giving that God intends for each of us.

Some may say that talking about stewardship during one of the worst financial recessions in history is inappropriate.  Many are unemployed and others are trying to preserve their retirement funds.  I would say that this is particularly a time to discuss stewardship.  It is during times like this that the church community is so important to those who are hurting and in need of spiritual support.

Because of the financial uncertainties during this time, we have intentionally had no significant increase in our budget, and we have been very careful to use our resources very carefully.  However, even during this period, we all must remember our pledge to share our resources with the church.

I have found the following devotion from These Days to be useful in understanding God’s expectations:

                              Under New Management

And the Lord said, “Who then is the faithful and prudent manager?”  Luke 12:42

In the past, I equated stewardship to a financial root canal.  “Open your wallet and it’s gonna hurt.”  If you have a similar image, set your wallet aside for now.  Godly stewardship isn’t hurtful but honoring.  It is more than giving to pay preachers or church electric bills.  A steward, by any definition, is personally responsible for managing or maintaining property of another.  As Christians, we belong to God.  We’re to oversee and effectively utilize all aspects of our lives.  I now feel grateful for my new position in Christ.  How do we use our time and treat our bodies, families, and others?  Would we rather buy that perfect pair of shoes, or give so a missionary’s feet can take God’s word into an imperfect world?  Understanding our job description we can become the answer to the Lord’s question.  Inventory your life.  Whether in your wallet or in your heart, is there anything in need of wiser management?

Let’s be joyful givers, even during these stressful times.

Yours in Christ,

Ed Collins, Chair, Finance Committee

It keeps its distance even as it draws near;

It does not seek to absorb the other in the self or want to be absorbed by it;

It rejoices in the otherness of the other;

It desires the beloved to be what he is and does not seek to refashion him into a replica of the self or to make him a means to the self’s advancement.

In all such love there is rather deep respect for the otherness of the beloved and the profound unwillingness to violate his integrity.

H. Richard Niebuhr,
Theologian
 

Saturday, September 11, 2010 - 12 noon til 7:00 pm
Pilot Baptist Church, Zebulon, NC

We invite you to come and join us for this year's festival featuring the Robbie Seay Band, Driven Praise Band, and guest speaker Joe Monk. The festival will begin at 12noon with the inflatable games for the young and "young at heart." The main stage will kick off around 3pm and will end approximately 7pm.

The admission for the concerts is absolutely free. The inflatable game bracelets are $10 and will give you access to all of the inflatable games from 12noon till 4pm. There will also be concessions available as well as festival and band merchandise. Keep up with all of the latest news about Youth Fest by visiting www.youthfest2k.com. Go God!!

About 10 minutes north of Durham is the town of Bahama.  In the center of town is Mt. Bethel UMC, sitting nearby Mangum Elementary School.  Pastor Grace & Tony will begin their ministry there on moving day, June 22nd.  Watch your mailboxes for a final pastoral letter to you from Pastor Grace in June.

Dear JoAnne...Several people in the congregation, including Don and Carole, have asked for the recipe for the casserole I brought to the potluck lunch three weeks ago. Will you please get this to them?

Rice and Bean Enchilada Casserole

I don’t really have a “recipe” for this, but I will attempt to tell you how I made it. Basically, it’s Mexican- style lasagna. It has many variations and can be adapted to whatever you have on hand.  This is the vegetarian version, but I also sometimes make it with cooked chicken or ground beef.  It’s a great way to use leftover chili. This casserole feeds a crowd well – 10 or 12 large servings.

Ingredients:
3 cups cooked brown rice (or whatever kind of rice you have)
10 ct. pkg. of flour tortillas, medium size works best, but if you have large, you can cut them.
~ 2 cups of your favorite salsa
1 16 oz. carton sour cream
3 cups shredded cheddar cheese (or 15 slices of cheddar)
2 15 oz. cans black beans
2 15 oz. cans red kidney beans
2 15 oz. cans diced tomatoes
1 15 oz. can tomato sauce 1 package chili seasoning (or 3 tablespoons chili powder, 1 tablespoon ground cumin, 2 teaspoons garlic powder, couple of dashes of hot sauce, salt and pepper – all to taste)

Directions:  Preheat oven to 375.
In a saucepan, mix together beans, diced tomatoes, tomato sauce, and seasonings. Bring to a slow boil, then reduce heat, and simmer for 15 minutes or so. Stir occasionally. (You can also substitute about 6 cups of already-made chili for this step).
While beans are cooking, spray a 9x13 casserole dish with cooking spray. Pour in about ½ cup salsa. Cover with a layer of flour tortillas, cutting 1 in half to cover the corners. 
When beans are finished cooking, mix beans with cooked rice. Spread about 1/3 of the bean and rice mixture over the tortilla layer. Dot this layer with spoonfuls of sour cream and sprinkle with 1/3 of the shredded cheese. Top with another layer of flour tortillas, ½ cup salsa, bean and rice mixture, sour cream, and cheese, continuing until all the bean and rice mixture is used up. Spread the final layer of tortillas with salsa.
Bake covered at 375 for 20 minutes. Remove cover, top with remaining cheese. Bake 10 minutes more. Let stand 10 minutes before serving. Enjoy!