Connecting Our Dismas Fellowship Communities

HAPPY BIRTHDAY, CANADA We're looking good for 158!

We hope that you all enjoy this wonderful holiday which celebrates the Dominion of Canada "from sea to shining sea."

On the subject of CANADA, may I share with you something that is on my heart? It is my hope and prayer to see Dismas Fellowships grow across this great nation of ours. I would love to see Dismas groups pop up all over Canada in all of our provinces and territories! Why? Because I've experienced the healing power of community myself. I first got involved with Dismas back in 2008 and I am convinced that it is a wonderful venue for men and women to experience acceptance and opportunities to build lasting friendships. Will you join me in prayer that Dismas will grow beyond the Province of Ontario and take root all across this country?

Paul Tuck, Community Coordinator

On Friday, June 6 Toronto West had an information night, for potential volunteers. Kevin Daudlin took the group through a "typical Dismas evening" and Harry Nigh spoke about the history and impact and need for Dismas Fellowships. Bruce Smith led us in some spirited singing. Judging by the turnout, this fellowship is off to a great start!

A New Dismas is Born! Here are some pics from June 6

Brockville Blessings!

Dismas Brockville reports that they had 10 people and enjoyed Lasagna with Caesar salad as the main course. Tamie-Lyn did the reflection related to controlling our thoughts. The group also decided to take a break for July and August.

Cambridge: Who is "Sloppy Joe?"

Dismas Fellowship Cambridge enjoyed Sloppy Joes with cole slaw, chips and lots of breads from Cobbs! Rosemary made a delicious peach cobbler which paired perfectly with Lynda's homemade ice cream! We were almost too full to sing and share in the circle! Mark shared the same reflection he had prepared for Guelph and Kitchener Dismas groups (yes, he actually attended all three!) Special appreciation has to be given to Lynda, who cannot play the guitar anymore due to arthritis, but has adapted a lap method of playing! See a brief clip below!

Good Times in Guelph!

Dismas Fellowship Guelph enjoyed a great evening with a dinner of Chicken Parm with pasta (made by Pam) and salad. Eileen brought a healthy dessert but there was also some ice cream cake and oatmeal cookies. Mark H. brought the reflection called "Just Do It" and we were all challenged to stop procrastinating and start moving toward our goals.

Happy Times in Hamilton!

Dismas Hamilton met on Friday, June 20. We had one of the biggest crowds ever with 4 first time guests. Everyone enjoyed a sumptuous feast of ham, mashed potatoes, mixed vegetables and salad with a vast array of desserts.

Several milestones were celebrated such as birthdays, graduations and especially the recent marriage of two of our members, Jim & Shelly.

At Dismas we believe that everyone is special. The smiles, great conversations and sense of comradery bears proof to the healing power of community.

Kitchener Renews It's Partnership with Stirling Mennonite Church!

After a 6 month probation period, Stirling Mennonite Church extended their permission for us to meet at their facilities with a new MoU (Memorandum of Understanding.) Because our Dismas aligns itself with the values of the church, we are enjoying a special lower (subsidized by the church) rental rate until the end of 2026!

 The meal was simple and simply delicious ... hot dogs with salads and sides with a variety of desserts. Our cook William, knows his way around a kitchen, having past experience as a chef. Mark H, shared the same reflection that he shared in Guelph (why not?) and there was good response and discussion.

Dismas Fellowship Niagara

Elvera Reimer reports...

Dismas Niagara met together for the fourth time on Monday, June 23. It was a hot, steamy day outside, but our meeting was held in the spacious, air conditioned comfort of St. Barnabas Anglican Church in St. Catharines. What a blessing!

Volunteers gathered at 5pm to set up and as the supper hour of 6pm approached, our tables were still looking pretty empty. But by 6 pm there were 21 of us, eating heartily, sharing stories around our tables and enjoying this time of fellowship.

Our special speaker this evening was Eileen Henderson. Thank you Eileen and Randy for braving the QEW and traffic slowdowns to get to us on time. Eileen spoke about "Encouragement" - how have we encouraged others or how have we ourselves been encouraged. Father Michael pointed out that we meet at St. Barnabas, named after Jesus' disciple Barnabas whose name meant Son of Encouragement. It all ties in together so wonderfully!  

EZ DISMAS RECIPES (A New Segment): 2 Easy but Delicious desserts

Janet's Gingerbread Upside Down Cake (Gluten Free)

Grease 8x8 inch baking pan. Slice 3 pears and arrange in the bottom of the pan.

Spread 6 halved glace cherries through the pears for decoration.

Mix 2 tablespoons butter, 1/3 cup brown sugar and; 1 tablespoon of jelly or fruit juice plus ¼ teaspoon cinnamon and spread over pears.

Gingerbread Batter

21/4 cups GF flour 2tsp ginger

2 tsp cinnamon 2/3 tsp ground cloves

1teasp baking soda 2/3 cup sugar

½ tsp salt 3 eggs

2/3 cup molasses 2/3 cup sour cream

2/3 cup mayonnaise

Preheat oven to 350 degrees.

Mix flour, sugar, spices, baking soda & salt in a large bowl. Mix remaining ingredients in a smaller bowl. Add wet ingredients to flour mixture and; beat at medium speed for one minute. (do not overbeat)

Pour batter over fruit in pan. Bake for 40-45 minutes or until the cake top cracks and tester comes out clean. Let the cake cool in the pan. Turn the pan upside-down over a plate to serve. Can be served with whipped cream.

The Gingerbread can be made without the fruit topping. If so, dust the greased pan with rice flour.

Janet Young, a retired chaplain, is on the leadership team of Dismas KW and is helping with the formation of a revived CoSA program in Waterloo Region.

Lynda's Tang Pie

Ingredients

• 1/2 cup Tang orange drink powder (equals one package from the box of three packages)
• 8 ounces cream cheese, softened at room temperature for a few hours
• 1 can sweetened condensed milk (300 ml)
• 1 1/2 cups Cool Whip (or real whipped cream!), and another 1/1/2 cups (or more!) for topping
• 2 store-bought graham cracker pie crusts, plain or chocolate flavour
• mini chocolate chips, chocolate sprinkles, orange slices, or fresh berries, for garnish

Steps to Make It

1. Gather the ingredients.
2. In a mixing bowl with an electric mixer on low, combine the Tang, cream cheese, and condensed milk until well blended and the drink mix is dissolved.
3. Fold 1 1/2 cups of the Cool Whip into the cream cheese and Tang mixture. 
4. Spoon the filling into the crusts; cover and refrigerate for a few hours, preferably overnight.
5. Top the chilled pies with the remaining whipped cream or top individual servings.
6. Garnish with mini chocolate chips, chocolate sprinkles, slices of orange or fresh berries.

Tips

• You can find Tang online at Amazon, and in some grocery stores.
• Make sure you use sweetened condensed milk, not evaporated milk.
• This Tang pie can be made ahead of time. Let it chill out and sit overnight in the refrigerator, rather than the two hours allotted in this recipe.
• This recipe makes enough for 2 purchased graham cracker crusts or one one bigger pie: 10 1/2 inch pie plate, 1 1/2 inches deep with home made crust.

How to Store:

The Tang pie can be stored wrapped tightly with plastic wrap or covered with the cover that came with the graham cracker crust, in the refrigerator for three to four days-- if it lasts that long!

Lynda Tracy worked for many years with New Life Prison Ministries and is a music therapist and piano teacher. She volunteers with Dismas Cambridge and Dismas KW.

Did you know that you can support your local Dismas Group and receive a donation receipt for income taxes?

The easiest way to support your local Dismas is to go to the Friends of Dismas Canada Helps Page, scroll down and select which Dismas you want to support.

You can click on the button below and make a secure donation.

Do you need help, training, supplies or just someone to bounce ideas off of?

Call Paul Tuck at

(647) 525-8245

Or click below to send an email.