Youth and leaders at Antioch Baptist Church include, back row, from left, Micheal Reynolds, Erica Flake, Ethan Rigdon, Mark Flake, Anna Rigdon, Joshua Quimby, Josh Higginbothom, Braydon Talbert and Chad Penson. Second row, Stephanie Bishop, Autumn Rose Smith, Hailey Brooke Williams, Hayley Harris, Will Skinner, Jonah Flake and Kellie Penson. Third row, Jon Pass, Zane Bradley, Connor Long, Brian Pace, Gage Mayo and Landon Penson. In front are Eva Reynolds, Kenna McGrew, Landon McGrew, Jaydon Mayo, Andrew Moody, Madison Pike and Melissa Higginbothom.
Youth and leaders at Antioch Baptist Church include, back row, from left, Micheal Reynolds, Erica Flake, Ethan Rigdon, Mark Flake, Anna Rigdon, Joshua Quimby, Josh Higginbothom, Braydon Talbert and Chad Penson. Second row, Stephanie Bishop, Autumn Rose Smith, Hailey Brooke Williams, Hayley Harris, Will Skinner, Jonah Flake and Kellie Penson. Third row, Jon Pass, Zane Bradley, Connor Long, Brian Pace, Gage Mayo and Landon Penson. In front are Eva Reynolds, Kenna McGrew, Landon McGrew, Jaydon Mayo, Andrew Moody, Madison Pike and Melissa Higginbothom.
A puppet show and pie-eating contest are on tap for Saturday's Fall Family Fun Festival at Antioch Baptist Church.

Over 500 youngsters are expected for the annual event which gets under way at 4 p.m.

The first activity will include "trunk or treat" followed by a puppet show.

The pie-eating contest is set for 6 p.m. followed by a hayride at 7 p.m.

What's more, there will be plenty of fun activities for children between those events.

The carnival area will be larger than ever with such things as a ring toss, jumping house, candle shoot out, pick the preacher's nose, penny float, jail, dino dig, treasure hunt and football toss.

The festival will also include a youth gladiator challenge, "fishers of men" fishing booth, a hair salon, a parade of Biblical costumes and colorful face painting.

Fall family pictures will be taken and emailed at no cost.

What's more there will be a photo booth set up with props for children to have pictures taken with friends.

All events are open to the general public.

The festival, chaired by Erica Flake assisted by Kellie Penson, will include a variety of candy and prizes along with Bible verses.

Visitors can enjoy stew, chili, dessert and much more beginning in the fellowship hall from 5 p.m. to 7.

Antioch church is located at 10791 Road 4306. Dr. Ray Spence is church pastor, Bro. Mike Truhett, associate pastor, and Bro. Joel Embrey, youth pastor.

For more information see antiochb@org or call 601-986-8771.

Volunteers for the festival have shared several of their favorite recipes.



CHEESY POTATO SOUP

1 medium onion, chopped

2 tablespoons butter

6 medium potatoes, peeled and cubed

5 cups water

2 cups milk

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

1/2 teaspoon garlic salt

1/8 teaspoon pepper

12 ounces process cheese (Velveeta), cubed

Minced fresh parsley

In a Dutch oven or soup kettle, saute onion in butter. Add potatoes and water. Bring to boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Stir in the milk, soup, garlic salt and pepper; heat through. Add cheese; stir until cheese is melted. Sprinkle with parsley. Yield: 10 servings (2-1/2 quarts).



5 BEAN CHILI

1 1/2 pounds lean ground beef

2 cups chopped onion

1 (15-ounce) can light red kidney beans, drained

1 (15-ounce) can dark red kidney beans, drained

1 (15-ounce) can cannellini beans, drained

1 (15-ounce) can butter beans, drained

1 (15-ounce) can pinto beans, drained

2 (14 1/2-ounce) cans diced tomatoes with jalapenos

2 (1 1/4 ounce) packets chili seasoning mix

1 (8-ounce) can tomato sauce

1 cup water

Salt and pepper

Suggested servings: cornbread, sour cream, cheese, chips, and fresh cilantro

In a skillet over medium-high heat, brown ground beef with the onions. Be sure to break up clumps as much as possible. Put the mixture in a slow cooker.Add remaining ingredients and stir together. Cover and cook on high setting for 4 hours or on low for 7 to 8 hoursLadle into bowls and serve with your favorite chili fixings.



Old-Time Beef Stew

2 pounds stew beef

2 tablespoons vegetable oil

2 cups water

1 tablespoon Worcester-shire sauce

1 clove garlic, peeled

1 or 2 bay leaves

1 medium onion, sliced

1 teaspoon salt

1 teaspoon sugar

1/2 teaspoon pepper

1/2 teaspoon paprika

Dash ground allspice or ground cloves

3 large carrots, sliced

3 ribs celery, chopped

2 tablespoons cornstarch

Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1 1/2 hours. Remove bay leaves and garlic clove. Add carrots and celery. Cover and cook 30 to 40 minutes longer. To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly.



Chicken Tortilla Soup

2 1/2 pounds split chicken breasts

3 quarts water

3 ribs celery, chopped

1 large yellow onion, quartered

1/4 cup butter

1 sweet onion, chopped

1 red bell pepper, chopped

2 jalapeño peppers, seeded and minced

2 cloves garlic, minced

1/4 cup all-purpose flour

1 (28-ounce) can petite diced tomatoes, undrained

2 tablespoons chopped fresh cilantro

3 teaspoons ground cumin

1 1/2 teaspoons salt

1 teaspoon chili powder

2 tablespoons lime juice

3 tablespoons vegetable oil

6 corn tortillas, cut into thin strips

Sour cream, cilantro (optional)

In a large Dutch oven, combine chicken breast, water, celery, and yellow onion. Bring to a boil over medium-high heat; reduce heat, and simmer 45 minutes, or until chicken is tender. Remove chicken from broth; reserve broth. Let chicken cool slightly; skin and bone chicken. Shred chicken, and set aside. Strain broth, discarding vegetables, set aside.

In Dutch oven, melt butter over medium-high heat; add sweet onion, bell pepper, jalapeños, and garlic. Cook 6 to 7 minutes, or until tender. Stir in flour, and cook 2 minutes, stirring constantly. Add tomatoes, 10 cups reserved chicken broth, shredded chicken, cilantro, cumin, salt, and chili powder. Bring to a boil, reduce heat, and simmer 20 minutes. Stir in lime juice.

In a small skillet, heat vegetable oil over medium-high heat. Fry tortilla strips, in batches, until crispy; drain on paper towels.

Ladle soup into bowls, top with crispy tortilla strips. Garnish with a dollop of sour cream and cilantro, if desired.



Taco Soup

Jalapenos

Chopped green onions

Grated cheese

Sour cream

Corn chips

1- 1 ounce package ranch salad dressing mix

1 1 1/4-ounce package taco seasoning mix

1/2 cup green olives, sliced (optional)

Small can black olives, drained and sliced (optional)

2 4 1/2-ounce cans diced green chilies

14 1/2-ounce can tomatoes with chilies

14 1/2-ounce can diced tomatoes

14 1/2-ounce can mexican tomatoes

15 1/4-ounce can whole kernal corn, drained

15 1/2-ounce cans pink kidney beans

2 15-1/2 ounce cans pinto beans

2 cup diced onions

2 pounds ground beef

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large crockpot or a stockpot.  Add the beans, corn, green onions, tomatoes, chilies, olives, and seasonings, and cook on low setting all day (6 to 8 hours) if using a crockpot, or simmer over low heat for about 1 hour in a stockpot on the stove.  To serve, place a few corn chips in each bowl and ladle soup over them.  Top with sour cream, cheese, and jalapenos.



Mexican Cornbread

1 cup yellow cornmeal

1 cup sifted all-purpose flour

2 tablespoons sugar

4 teaspoons baking powder

1/2 teaspoon salt

1 large egg

1 cup whole milk or buttermilk

1/3 cup sour cream

1/4 cup vegetable oil

2 tablespoons chopped jalapenos or to taste

Preheat oven to 425 degrees. Grease an 8-inch square pan, cast iron skillet, or cornbread mold. In a medium bowl, combine cornmeal, flour, sugar, baking powder, and salt. To dry mixture, add egg, milk, sour cream, oil, and jalapenos and mix until smooth. Pour into prepared pan. Bake for 20 to 25 minutes, or until golden.