2nd Sunday Team: E. Cox, Nevill, Haywoods, Tom Richards
Meal: French Toast & Fruit

3rd Sunday Team: Koerth, & Wiggins
Meal: Sausage Gravy, Scrambled Eggs, Biscuits, Fruit, Orange Juice, Milk and Coffee

3 large boxes of Bisquick
6 gallons of 1% or 2% milk
7 gallons orange juice
1 large tub of Country Crock margarine
3 or 4 lbs sausage
19 or 20 doz eggs
Fruit (enough for 75-100 servings; 50 bananas, for example)

4th Sunday Team: P & M Webb, D & K Webb, & Minta
Meal: Breakfast Tacos & Fruit

12 dozen Eggs (in 2.5 dz. cartons @ HEB)
150 flour Tortillas
2 large Onions
2 large Green (Bell) Peppers
4 pounds HEB bulk Sausage
4 gallons milk
Fruit of your choice
Large jug Salsa
Juice & Coffee

5th Sunday Team:

Our wonderful and awesome Cub Scouts and leaders from the church's Pack 14 cooked the 5th Sunday breakfast in October 2006 and plan to do so again in April 2007.  Many, many thanks to these terrific folks!

There are 4 months per year that have a "5th" Sunday. Each of our 4 teams will cook on one fifth Sunday per year.

Notes: I have found that Large Krusteaz mix and Janet Lee syrup are found at the Oak Hill HEB and Albertsons respectively. Unfortunately, I haven't found the bulk sizes at any of the other surrounding stores.

As for fruit, it seems as though bananas are the a better value in the winter and watermelon is a better value in the summer. Sun Harvest Market seems to always have the best prices on just about any fruit.

Each team should elect a grocery captain. That person should be in charge of purchasing food for their meal and checking for staples (coffee, sugar, creamer, etc...) the week prior to their team's meal - thus enabling the captain to buy any needed staples also. Please try to keep to a $40.00 budget for the meal.

Thank you for your dedication. If you have any questions, call me at any time.

Yours in Christ, Carla