2nd Sunday Team: E. Cox, Haywoods, Brian Szymanski, Kelsey Welsh
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 cook the 5th Sundays

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.

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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