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258 South Main Street

Wolfeboro, NH 03894

603 569 3453

Sunday Services:

8:00 AM  Holy Eucharist

10:00 AM Holy Eucharist with Music and Choir


Where is All Saints'?    

All Saints' is located on South Main Street in Wolfeboro, NH.  Across the street (West) is the Library, the Police/fire Station, and just to the North is Huggins Hospital.   From the south follow NH 28 from Manchester north to Wolfeboro where NH 28 becomes Main St.  From the Seacoast (Portsmouth area) Take the Spaulding Turnpike ( NH 16) to Rochester and turn  left on NH 11 to the Alton Circle where you pick up 28 North to Wolfeboro.  From the North, come south on NH 109 which will also become Main Street.  Or take NH 16 South to Ossipee and turn right on NH 28 to Wolfeboro , turn left on Main



Sunday Ministry assignments have been moved click here

We invite you to browse all the pages on this site so you can learn how All Saints' strives to provide a place for Christian Worship and encourage all of us to live so as to make a difference in the World



                NOTICE: The second session for having your picture taken for the Parrish Directory is coming on September 29 and 30

                click on this link to  sign up:  https://signup.olanmills.com/familyinfo.aspx?chcontract=55354


                   Please go to the Summer Fair Page for photos of the Highly successful 2010 Summer Fair











       Click here for Response Form





    Rector:  The Reverend Randolph K. Dales 


    Senior Warden:  Lee White

    Junior Warden:  James Cross

    Music Director: Nixon Bicknell

    Organist:  Nixon Bicknell

    Pre School Director: Linda Siracusa

    Church School:  Nancy Thomas

    Church Secretary: Open

    Church Treasurer: Don Hargy

    Church Sexton: Mark McLaughlin

    Web Meister: Donald  Johnson

    Church Office Phone:   (603) 569-3453   

    Pre School Phone:  (603) 493-4648

    To Preview reading for upcoming services click on this link http://www.io.com/~kellywp/


    Favorite Recipes

    Johnson's Famous Mushroom Barley Soup


    2 tbls.  olive oil (or butter)

    1 cup sliced carrots

    1 cup chopped onion

    1 lb. fresh mushrooms sliced

    8 oz. smoked ham, diced

    5 tsp. curry powder

    2 cans (14 oz.) chicken broth (low fat)

    1 can (14 oz.) chopped tomatoes  (Not sauce or crushed)

    ½ cup quick cooking barley


    In a large saucepan, sauté carrots and onions in olive oil (or butter) over medium heat until carrots are crisp-tender – about 5 minutes.  Add mushrooms and increase heat, cook, and stirring frequently until mushrooms are tender, about 5 minutes.  Add ham and curry powder.  Cook and stir about a minute.  Stir in broth, tomatoes with juice, and barley.  Bring to a boil; reduce heat and simmer until barley is tender, about 10-15 minutes.


    Great cold weather dish and very colorful for the holidays. 

    Note: 5 tsp of curry is fine for my taste but could be too spicy for some- adjust accordingly



    Lucy's Corn Chowder 
    8 strips bacon, finely diced
    1 large onion, chopped
    4 cups fresh or frozen corn (I usually try to find a mixture of white and yellow corn)
    2 large potatoes, peeled, cubed and boiled
    2 cups chicken stock
    2 Tbls. unsalted butter
    2 Tbls. flour
    1 tsp. salt
    1 tsp. pepper
    2 cups coffee cream or Half and Half
    Fry bacon until crisp. Remove from pan. Add onions to drippings in pan and sauté until soft  (add a little butter to bacon drippings if you need to.)
    Puree 2 1/2 cups of the corn in blender or food processor with the chicken stock.
    Mix with onions, bacon, butter, and flour and cook slowly until smooth and thickened. Season with salt and pepper.
    You can make a day ahead up to this point and refrigerate. If you do, reheat mixture before continuing.
    Stir in remaining corn, potatoes and cream. Heat until very hot but not boiling.
    Garnish with chopped parsley.


    Outrageous Brownies


    1 pound unsalted butter
    1 pound plus 12 ounces semisweet chocolate chips, divided
    6 ounces unsweetened chocolate
    6 extra-large eggs
    3 tablespoons instant coffee powder
    2 tablespoons real vanilla extract
    2 1/4 cups sugar
    1 1/4 cups all-purpose flour, divided (1 cup for batter and 1/4 cup in the chips and nuts)
    1 tablespoon baking powder
    1 teaspoon kosher salt
    3 cups diced walnut pieces

    Preheat oven to 350 degrees F. Grease and flour a 13 by 18 by 1 1/2-inch sheet pan.

    Melt together the butter, 1 pound chocolate chips, and unsweetened chocolate on top of a double boiler. Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.

    Stir together 1 cup of the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips with 1/4 cup flour to coat. Then add to the chocolate batter. Pour into prepared pan.

    Bake for about 30 minutes, or until tester just comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not over-bake! Cool thoroughly, refrigerate well and cut into squares.


    Roasted Shrimp and Orzo Salad

    This recipe can be made a day ahead

    Kosher Salt

        Good Olive Oil

        ¾ Pound Orzo

        ½ cup Freshly squeezed lemon juice (3 lemon)

        2 Pounds Shrimp, pealed and deveined (16 to 20 count)

        1 cup Minced scallion, white and green parts

        1 cup Fresh dill

        1 cup Chopped fresh flat-leaf parsley

        1 Hothouse cucumber, unpeeled, seeded and medium diced

        ½ cup Small-diced red onion

        ¾ pound Good feta cheese, large-diced

    Preheat the oven to 400degrees

    Fill a large pot with water, add 1 Tbls salt and a splash of oil, and bring water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it is cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, ½ cup olive oil 2 tsp salt, and one tsp pepper. Pour the hot pasta and stir well.

    Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don’t overcook!

    Add the shrimp to the orzo and then add the scallions , dill, parsley. cucumber, onion,2 tsp salt, and 1 tsp pepper. Toss well. Add the feta and stir carefully. Set aside for one hour at room temperature to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasoning and bring back to room temperature before serving.

        Chilled Roasted Red Pepper Soup
        8 minutes to prepare, chill 1 hour
        2 12 oz.  jars roasted red peppers, drained and cut into strips
        1 half cup chopped cucumber
        1 tablespoon olive oil
        1 tablespoon sugar
        2 cups low sodium chicken broth
        1 half cup reduced fat sour cream
        2 tablespoons chopped chives for garnish
        Place red peppers,cucumber, olive oil and sugar in blender. Process in short pulses until the mixture is almost smooth,20 - 30 seconds, you may need to do in two batches in a blender. With the motor running, pour in chicken broth, two batches if necessary, 20 seconds longer. remove lid and add sour cream. Process until smooth 20 seconds more. Chill for an hour or up to 24 hours. Pour into bowls and garnish with chives






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