February 23, 2019

Small Groups

Tour a museum and then have a great lunch. See a great movie and discuss over dessert afterwards. Join the pastor for coffee and conversation. Walk and pray through a labyrinth. Experience the blessing of silent prayer. Parkway has ways to connect and explore spirituality for everyone. No matter who you are, or where you are on life's journey, we're sure to have a group that fits you!

Happening: A Clean Energy Revolution Feb 17 Adult Ed

HAPPENING: A Clean Energy RevolutionSpecial Adult Ed

Sunday, February 17 | 11:15am | Heritage Room

“Can we make enough renewable energy to supply the world and replace fossil fuels? HOW can we do that, and WILL we do that?” That is the question film maker Jamie Redford asks in the HBO documentary titled: HAPPENING: A Clean Energy Revolution. The Parkway Sustainability Seekers and Interfaith Power and Light will present this 71-minute film during adult education on February 17 in the Heritage Room. A light lunch will be provided during the movie and discussion. Preview the film at


Christmas Brunch for NJFM & friends Dec 20

Thu, Dec 20 | 11:30am | Egg and I: 1692 Manchester Des Peres at Lockett

Not Just for Men Group will meet for a Dutch Treat Brunch or Lunch to celebrate the season and plan for the coming year adventures in St. Louis. If you have never joined us for a field trip and lunch, come to brunch and find out how much fun we are having. We will have a brief advent devotion. RSVP by Dec. 18 to Harold Cobb ccjcobb@aol.com or 314 965-4147.

Tour the New Arch Museum

Let’s Celebrate America’s Pioneering Spirit with a tour of

The New Gateway Arch Museum.

Friday, September 21, 2018 | 9:00 carpool| 9:30 Museum

Not Just for Men will visit The Gateway Arch Museum, September 21, 9:30am. We will carpool from the church at 9:00am, an earlier time due to security processing prior to entering the museum. If you wish to take the tram ride to the top of the Arch, purchase the ticket as we enter prior to going through security. We will have lunch afterward at a fine dining establishment.

Call Harold Cobb at (314) 965-4147 if you wish to attend.

email ccjcobb@aol.com.

Muny Memories—100 Years on Stage July 31

Celebrate St. Louis Muny Opera at a special Exhibit:

Muny Memories—100 Years on Stage

Tuesday, July 31, 2018, |9:30 carpool| 10:00 Missouri History Museum

The Not Just for Men Group will visit the 6000 square foot exhibit celebrating 100 years of Musical Theater. We will carpool from the church at 9:30 to arrive at 10am.  Admission is free.  We will visit a fine dining establishment after the visit.  Call Harold Cobb (314) 965-4147 or ccjcobb@aol.com with questions or plan to attend.

NJFM and Sustainability Seekers to tour Alberici Headquarters in Overland June 5

Do You Like Seeing Green? NJFM and Sustainability Seekers to tour Alberici Headquarters in Overland.
June 5, 2018 |10:00am | Carpool from church at 9:30am for a 10:00am tour

Come see for yourself the amazing “green” approach that Alberici took in constructing their new corporate headquarters in Overland. The site satisfies the LEED Platinum criteria, including Sustainability Sites, Water Efficiency, Energy and Atmosphere, Material and Resource, Indoor Air Quality and Innovation. We will have lunch in the area following the tour. Please RSVP: Harold Cobb, 314-965-4147 or ccjcobb@aol.com.

Not Just for Men: Let’s go back in time! April 26

Not Just for Men: Let’s go back in time!

Thursday, April 26 | carpool at church 10:40am for 11:10am tour

Not Just for Men will be visiting The Hawken House located in Webster Groves, 1155 South Rock Hill Road


The Historic Christopher Hawken House is the oldest house in suburban Webster Groves. Christopher Miller Hawken built this elegant Federal/Greek Revival style farmhouse in 1857 for his bride, Mary Ann Kinkead Eads. The house originally stood on Big Bend Boulevard along Grant Road, and was moved to Southwest Park in 1970 in order to preserve the structure. It was the first home in Missouri to receive federal funds for restoration, which matched the amount raised by the citizens of Webster Groves and is listed on the National Historic Register. It is now maintained and operated by the Webster Groves Historical Society. The charge for the tour is $4.00 for adults. We will visit a fine dining establishment after touring the house. RSVP Harold Cobb at 965-4147 or email ccjcobb@aol.com.

Vegetarian Recipes


Samantha’s Cheese Lasagna     for 12                                 Jeanne Clauson          


12 Lasagna noodles cooked

3   6 oz. cans tomato paste

1  cup red wine

3  T.  butter

1  cup chopped onion

3  tsp. garlic powder

3  tsp. salt

3  tsp. sugar

1 1/2  tsp. oregano

3  cups cottage cheese

3/4  lb. sliced mozzarella cheese

¾  cup  grated parmesan cheese


Combine tomato paste, wine, butter, onion, garlic powder, salt, sugar and oregano in sauce pan.  Stir and cook over low heat until blended.

Spread small amt. of sauce over bottom of greased baking dish.  Top with 4 lasagna noodles, tomato sauce, cottage cheese, mozzarella and parmesan.  Repeat layers.   Bake at 350 degrees for 30 + minutes.


From The New Classics Cookbook: Family Favorites Made Healthy for Today’s Lifestyle by Anne Egan

Submitted by Lynn Sableman


Lasagne with Soy Protein Meat substitute and Marinara Sauce

Polly Winkelmann


1 box lasagna noodles

1 T olive oil

1 medium onion diced

1 pound soy crumbles

½ cup white wine, optional

2  24-ounce jars  Marinara sauce, divided

1  15-ounce  container fresh ricotta cheese

1 cup mozzarella cheese, diced

½ cup Parmigiano-Reggiano cheese, grated (reserve 1 tablespoon for top)

Salt and black pepper to taste

  1. Preheat oven to 375 degrees. Cook pasta according to package directions, drain; set aside.
  2. Meanwhile in a skillet sauté onion in oil until translucent, about 5 minutes. Add soy crumbles, salt, pepper, cook through until crumbly.  (No need to drain as meat substitutes are not greasy.)
  3. If desired, add wine and continue cooking until liquid has reduced by half.
  4. Add 3/12 cups sauce to the crumbles mixture, bring to a boil.
  5. Spray 9 by 13 inch baking dish with cooking spray. Pour 1 cup sauce on the bottom.
  6. Cover with 5 cooked sheets of lasagna, top with 1 cup “meat” mixture, ½ cup ricotta and 2 tablespoons of Parmigiano cheese. Repeat for 2 more layers.
  7. On the top layer, pour the remaining sauce and Parmigiano cheese. Add mozzarella; cover with foil and bake for 25 minutes.
  8. Uncover and bake for 5 minutes more. Let stand 15 minutes before serving.


Overnight Lasagna


Carol Cobb


8 ounces lasagna noodles, uncooked

2 teaspoons Italian herb seasoning

1 carton (16 ounces) low fat cottage cheese

1 package (8 ounces) shredded mozzarella cheese

1 jar (26 to 30 ounces) prepared

spaghetti sauce


Break noodles in half; set aside. Stir Italian seasoning into cottage cheese. Reserve ½ cup of the mozzarella cheese. Spread enough of the spaghetti sauce on bottom of 8-inch square baking dish to cover entire surface. Cover with 1/3 of noodles, breaking and overlapping as needed to fit dish. Spread half of the cottage cheese mixture over noodles; sprinkle with half of the remaining mozzarella cheese and one-third of the remaining sauce. Repeat layering, starting with noodles and ending with sauce. Top with remaining noodles and sauce. Cover and refrigerate at least 2 hours or overnight. Uncover and bake in 350º F oven for 1 hour. Top with reserved mozzarella and bake an additional 10 to 15 minutes, or until cheese is lightly browned. Let stand 10 minutes before serving.

Makes 6-9 servings.


Potato Lasagna of Wild Mushrooms with Herb Sauce


Submitted by Joan Brannigan


Serves 4

Prep. Time 30 min.


4 large Idaho potato

1/2 C butter

1/2 C shiitake mushrooms, chopped

1/3 C oyster mushrooms, chopped

1/3 C white mushrooms, chopped

1/3 C chanterelle, chopped (optional)

1 large chalet, chopped fine

3/4 C celery broth

1/2 bunch parsley, chopped

1 Roma tomato, diced


Cut the potatoes in rectangular shapes of 3”x1 1/2”. Slice each potato into cubes in 5 slices. Place the slices on a buttered sheet pan and bake in the oven at 300 degrees for a few minutes until soft. Saute the mushrooms in half the butter over low heat.  Add the shallot and cook until soft. Set aside.

Warm the celery broth over medium heat until broth begins to reduce. Add remaining butter to the broth in a blender and finish with the parsley and tomatoes. In 4 alternate layers, place the potato slices and the mushrooms in a loaf type pan. To serve, place the potato lasagna in a soup plate and cover with the warm herb sauce.



Eggplant Lasagna

Eggplant stands in for pasta sheets in this lusciously layered entrée.


Submitted by Kris McKenzie


2 eggplants (about 1 pound each), peeled and sliced lengthwise ¼” thick

1 teaspoon coarse salt

3 tablespoons olive oil

Freshly ground black pepper

1 container (15 ounces) ricotta cheese

1 large egg, lightly beaten

1 teaspoon dried basil

1 container (10 ounces) thick marinara sauce (divided)

5 ounces (1-1/4 cups) finely shredded Italian six-cheese blend (divided)


Place eggplant slices in single layer on paper towels.  Sprinkle salt over top; let stand 30 minutes.  Using paper towel, blot moisture from eggplant.  Place eggplant slices in single layer on foil-lined jellyroll pan.  Brush olive oil over both sides of eggplant; lightly season with pepper.  Broil 3 inches from heat source until tender and slightly charred, about 3 to 5 minutes per side.


In medium bowl, stir together ricotta cheese, egg and basil.  Lightly coat 9-inch square baking pan with no-stick cooking spray.  Spread ½ cup of the marinara sauce on bottom of pan.  Place 3 eggplant slices over sauce in pan.  Top with 3 tablespoons shredded cheese, half of the ricotta mixture and 3 tablespoons shredded cheese.  Repeat layers with eggplant, cheese, ricotta mixture and cheese.  Top with remaining 3 eggplant slices, marinara sauce and remaining shredded cheese.  Cover and bake in 375 degree F. oven for 40 minutes.  Uncover and bake until sauce is bubbly, about 20 minutes.  Let stand 10 minutes before serving.


Makes 6 servings


Per serving:

Calories 345 <> Fat 25g <> Cholesterol 81mg <> Sodium 585mg <> Carbohydrate 14g <> Fiber 5g <> Protein 16g


Recipe from Dierbergs Markets, Inc.

Tip:  Dierbergs Kitchen Signature Marinara is thick and rich – and ideal for this recipe.

Tomato & Pepper Lasagna


Serves: 8


Submitted by Lisa Mason



  • 24oz store bought marinara sauce
  • 1cup(s) canned diced tomatoes, fire-roasted, drained
  • 1cup(s) part-skim ricotta cheese
  • 1cup(s) shredded part-skim mozzarella cheese
  • 1cup(s)shredded parmesan cheese, Parmigiano-Reggiano suggested
  • 14cup(s) regular liquid egg substitute
  • 14tsp table salt
  • 14tsp black pepper
  • 14tsp dried oregano
  • 6item(s)uncooked lasagna noodles, regular or whole-wheat
  • 12cup(s)roasted red peppers (packed in water), cut into thin strips


  • Preheat oven to 350ºF.
  • In a small pot, combine marinara sauce and tomatoes; set over low heat and simmer for 10 minutes to allow flavors to blend.
  • Meanwhile, in a large bowl, combine ricotta, mozzarella and Parmesan cheeses; stir to combine. Stir in egg substitute, salt, pepper and oregano.
  • Spoon 1 cup of sauce in bottom of an 11- X 7-inch glass baking dish. Arrange 2 lasagna noodles over sauce, down center of dish. Spread half of cheese mixture (about 1 1/2 cups) over noodles; top with pepper strips. Place 2 more noodles on top; spread with remaining cheese mixture. Top with 1 cup of marinara sauce; place remaining 2 lasagna noodles on top. Spoon remaining sauce over top and gently press down on lasagna.
  • Cover dish loosely with aluminum foil; bake for 40 minutes. Remove foil; bake until sauce is lightly browned and noodles are tender when tested with a knife, about 10 to 15 minutes more. Remove from oven and let sit for 5 minutes to firm up slightly. Slice into 8 pieces and serve. Yields 1 piece per serving.


If you’re short on time, skip simmering the marinara sauce with the diced tomatoes. Vary the color and flavor of this recipe by adding a layer of tender baby spinach leaves or spicy arugula leaves with the pepper strips.




Marsha Peek

  • 12 lasagna noodles
  • 3 tablespoons olive oil
  • 2 shallots, roughly chopped
  • 2-3 cloves garlic, roughly chopped
  • 2 medium zucchini, halved lengthwise and chopped
  • 6-8 cups packed fresh spinach
  • Large container of ricotta cheese
  • 2 cups finely grated Parmesan
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon ground black pepper
  • 1 egg
  • 6 cups shredded mozzarella
  • 3 1/2 cups Chunky Marinara Sauce, I use Chunky Garden which adds more vegetables


Preheat the oven to 375 degrees F.

Bring a large pot of lightly salted water to a boil and cook the lasagna noodles for 10 to 12 minutes. Drain the noodles and drizzle them with 1 tablespoon of the olive oil, and then set the noodles aside for later use.

Heat the remaining 2 tablespoons olive oil in a large skillet set over medium heat and cook the shallots until softened and translucent, 4 to 5 minutes. Add in the garlic and zucchini, and cook for 1 minute. Stir in the spinach and cook until wilted, 2 to 4 minutes.

In a large bowl, stir to combine the ricotta, Parmesan, salt, pepper and egg, and set aside for a later use.

To assemble the lasagna, spoon 1/2 cup of the Chunky Marinara Sauce into the bottom of a 9-by-13-inch baking dish. Top with 3 noodles, slightly overlapping. Spread one-third of the ricotta mixture over the noodles, then add one-third of the cooked zucchini and spinach, evenly distributing over the ricotta. Top with 2 cups of the mozzarella, then top with 1 cup of the sauce. Repeat the layering two more times, ending with a layer of noodles and a sprinkle of mozzarella.

Cover with foil and bake for 40 minutes.

Remove the foil and continue to bake until bubbling and cooked through, 10 to 20 minutes more. Cool for 10 to 15 minutes before serving.



VEGETARIAN LASAGNA                                 By Polly Rutherford


10 Lasagna Noodles

1 lb fresh spinach

2 cups (5 oz) sliced fresh mushrooms

1 cup grated carrot

½ cup chopped onion

1 t olive oil

1 (15 oz) can tomato sauce

1 (6 oz) can tomato paste

½ cup chopped, pitted, ripe olives

1 ½ t dried oregano

2 cups (16 oz) creamed style cottage cheese, drained; or sub ricotta; or ½  cottage and ½ ricotta

16 oz Monterey Jack cheese (or Mozzarella – or half of each), sliced

Grated Parmesan


Cook noodles according to directions, drain. Rinse spinach well. In saucepan, cook spinach, covered without water except for the drops that cling to the leaves. Reduce heat when steam forms. Cook 3-5 minutes, turning occasionally. In saucepan cook mushrooms, carrot, and onion in hot oil until tender, but not brown. Stir in tomato sauce, paste, olives and oregano. In greased baking dish layer ½ each of the noodles, cottage cheese, spinach, cheese and sauce mixture. Repeat layers, reserving several slices of cheese for top. Bake at 375 degrees for 30 minutes. Let stand for 10 minutes. Serve with Parmesan.


Submitted by Sue Moellering










Combine cottage cheese, two eggs and Italian seasoning

Put uncooked shells into 9/13 oven proof pan

Cover shells with the cottage cheese mixture

Cover with red sauce

Place mozzarella cheese on top of red sauce/casserole

Bake at 350 until heated through and cheese is melted, approximately 30 minutes

Let stand a few minutes prior to serving





Further Recipes




Parkway UCC enews 318: EASTER

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Parkway United Church of Christ E-news
March 29, 2018

Join us tonight!

Good Friday Evening Worship
Mar 30 | 7:00pm | New Sanctuary

We have been present to this personal and communal journey of Lent with our whole selves. We’ve engaged the world and one another with our eyes, ears, hands, voices, hearts, head and feet. Now on Good Friday we are depleted and paralyzed. Jesus is taken from us. What do we do right now? What will we do next? Join us as we worship on this dark night. [There will be a Children’s Sermon and the Choir will sing.]
Easter Prayer Vigil

We still have several one hour time slots we need to cover in our 36 Hour Prayer Vigil which extends from the end of our Good Friday Service at 8pm through our Easter Sunrise Service. If you are available to pray where you are (not at church), please let us know now… kevin@parkwayucc.org… Thank you!
Saturday 10am, 11am, 12pm, 1pm, 6pm, 7pm; Sunday 1am, 3am, 7am

Worship with Us this Sunday!

The palms have been removed and so have the nails. Come add a flower to the cross in our sanctuary! Life and love could not be snuffed out! Everything is transformed!

Join us for worship on Easter morningSunrise Service at 6:30am in our cemetery behind the Historic Sanctuary; Traditional Worship at 9:30am; Informal Worship at 11am. We will come with our whole selves – no matter who you are or where you are on life’s journey! Our scriptures are Isaiah 25:6-9 and John 20:1-18 with a sermon entitled Bringing It All Together. We have been on quite a journey this Lent and Holy Week. It’s time to pull it all together and figure out what to do next. We are Easter People!
Give-A-Meal Sunday this weekend and again on April 8. Bring your non-perishable items.

Prayer List Updates

The season of Lent with our whole selves… in midst of Holy Week… Easter.

Donna and Roger Fauss – celebrating their 50th Wedding Anniversary!

Denyse Schrenker – Peace Corps volunteer in Tanzania… home soon!

Pattie Herpelhas moved from hospital to rehab hospital for a week?

Greg Schmelig & Douglas Reynolds – at death of Douglas’ mother.

Sisters Ruth Peace, Mary Whitney, Pinky Wilcoxen healing.

Joyce Yakel – healing after fall and hip surgery (Doug’s mother).

St Louis Association UCC Covenant Partner of WeekFirst Congregational UCC, Bonne Terre

Youth Night April 4: Movie Night
Wednesdays | Middle High 6-7pm | Sr High 7-8pm | Fellowship Hall | Snacks | Games | Door Prizes
Contact Barb Kuhlmann: barbk@parkwayucc.org | 314-872-9330

Vitality – Start Your Engines! 
Sunday, April 8 | 10:00am
John Wimberly, our Vitality Consultant, will be back with us the weekend after Easter. Read more…

New TED study begins April 10. Details…


Expanding Our Table June 1-3
We are so excited to let you know that Parkway will be magnifying a compassionate and progressive Christian voice by hosting author John Pavlovitz on the first weekend of June! presentations at Parkway. More info…

Save the Date for JHLTB Sat, Apr 28, | 9:15am – 1:15pm

Intertwine Interfaith Initiative Announced
The Christian Services Commission is launching Intertwine-an interfaith initiative to build positive relationships while learning more about other faith communities.


What kind of bunny can’t hop? A chocolate one! 




The whole idea of compassion is based on a keen awareness of the interdependence of all these living beings, which are all part of one another, and all involved in one another. -Thomas Merton (Maundy Thursday)
We are to write the words of Scripture upon our hearts, said the rabbi, so that when our hearts break, God’s word falls into them. -Tony Robinson (Good Friday)
The person should look for peace within and not depend on it in any other place. There are no waves in the depths of the ocean, it is still and unbroken. – Buddha (Holy Saturday)
There is no situation so chaotic that God cannot from that situation create something that is surpassingly good. God did it at the creation. God did it at the cross. God is doing it today. – Handley Moule (Easter Sunday)

How would you answer these questions … chocolate, cross, Christ?



Parkway United Church of Christ, 2841 N Ballas Road, Saint Louis, MO 63131
Sent by kevin@parkwayucc.org in collaboration with
Constant Contact

No Youth Night, 318, BUT there is something for YOU!

No Youth Night, 3-28-18!
BUT come at 7:00-8:00 PM

No Youth Night! 

BUT… Come at 7:00-8:00 PM

 Wednesday, March 28

Join us in Fellowship Hall we craft expressions of our appreciation to send to local first responders,  public servants and our interfaith partners. Gratitude is a spiritual discipline. Refreshments provided.

contact Barb Kuhlmann at barbk@parkwayucc
Parkway United Church of Christ, 2841 N Ballas Road, Saint Louis, MO 63131
Sent by barbk@parkwayucc.org in collaboration with
Constant Contact

Youth Night, 218, Pictionary!

Youth Night, 2-28-18!
Middle School, 6:00-7:00 pm, Senior High, 7:00-8:00 pm

Youth Night! 


 Wednesday, February 28

   It’s always a night of big laughs when we get together to find out who’s secretly an artist and who really isn’t! Come and bring a friend or two! Hope to see you there!

Candy Bowl, Snacks and Door Prizes!  

contact Barb Kuhlmann at barbk@parkwayucc
Parkway United Church of Christ, 2841 N Ballas Road, Saint Louis, MO 63131
Sent by barbk@parkwayucc.org in collaboration with
Constant Contact