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Welcome to the ALL SAINTS' EPISCOPAL CHURCH, WOLFEBORO WEB SITE 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 Follow General Convention through the eyes of our DeputationEvery three years the Episcopal Church gathers in legislative session. Each diocese seats 4 lay and 4 clergy deputies in the House of Deputies. The House of Bishops is made up of all bishops - active and retired. Among other things, General Convention sets Episcopal Church policy, approves any changes to our Constitution or Canons, and provides for revisions to the Book of Common Prayer. Any resolutions must be approved by both houses (similar to the legislative branch of our federal government).
May 24 2009 was the occasion of the visit by Bishop Gene Robinson for his Pastoral visit and to participate in the dedication of or new wing which was recently completed
As part of our commitment to Outreach to the world and in particular our local Community -- All Saints' has launched an ambitious project to Construct a building on our property just south of our existing church building that will house the Lord and Tailor shop (good clean clothing at reasonable prices) the Wolfeboro Food Pantry and the Town Welfare Office. Additional information on our goals and plans can be found on this page . All Saints' Parishioners have been characteristically generous in their support of this program, it also includes adding a wing to the current building for badly needed space for ongoing programs. To Date , 143 gifts and pledges totaling $402,947 have been received. To augment the pledges from Parishioners it was decided that it was time to liquidate certain lots that the Church owns on Crescent Lake. This is very nice lakeshore property and a picture and additional information are included here.
CRESCENT LAKE Waterfront. Living.Unspoiled. WOLFEBORO NEW HAMPSHIRE
An outstanding opportunity to create the lifestyle of your dreams. 2.6 acres of private wooded property, gently sloping to 290 feet of pristine and quiet waterfront. Nestled in America’s oldest summer resort- Wolfeboro New Hampshire is a community rich with year-round amenities and cultural events. The property is within walking distance to the town’s center, and a two-hour driving distance from Boston. Priced at $495,000.
Please contact our Realtor 
Williams, DeniseMaxfield Real Estate/Wolfeboro
Rector: The Reverend Randolph K. Dales mailto:allsaints@metrocast.net Senior Warden: Jane Milligan Junior Warden: James Cross Music Director: Nixon Bicknell Organist: Nixon Bicknell Pre School Director: Linda Siracusa Church School: Nancy Thomas Church Secretary: Laura Cronin Church Treasurer: Don Hargy Church Sexton: Mark McLaughlin Web Meister: Donald Johnson Church Office Phone: (603) 569-3453 Laura Cronin 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 cuury is fine for my taste but could be too spicy for some- adjust accordingly
Lucy's Corn Chowder
Outrageous Brownies
1 pound unsalted butter 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
ENJOY
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