Learning/Service/Mission Trips Scholarship Endowment
Chuck and Ann Bleakney volunteering at the Brethren Service
Center in New Windsor, Maryland (October 2007).
Chuck Bleakney's life has been a blessing to many people.
Three aspects of his life touched others deeply:
1) Teacher: Chuck spent his life teaching others; he was a beloved teacher for many years at
William Penn High School. In his retirement he continued to be interested in young people at
2) Service: Chuck served as a deacon and as an elder at the Limestone Presbyterian Church;
he was elected by the congregation to these church offices that involved ministries of
compassion and overseeing the overall work of the church. He was very active in Presbyterian
Men, often cooking in their church-wide lunches and suppers as well as participating in their
work trips to the Brethren Service Center in New Windsor, Maryland to support the ecumenical
relief work of Church World Service.
3) Travel: Chuck encouraged hundreds of people to enjoy seeing new places and learning from
them through Chuck's Travel Club.
To continue Chuck's wonderful legacy, you are invited to support
an endowed scholarship to encourage people, especially youth, to go on mission trips that will
serve others. The earnings from this endowment will help future generations continue to do what
was so important to Chuck − to help people have opportunities to learn by active service to others
as they participate in mission and service trips beyond their home and local community.
Your tax-deductible gift can help people always remember Chuck Bleakney as a wonderful
teacher, servant, a traveler and a friend to all. Check can be made out to
"Limestone Presbyterian Church" noting on the check memo line that it is for the
"Bleakney Fund", 3201 Limestone Road, Wilmington, DE 19808.
Charles Wesley Bleakney, Jr.
Charles Wesley Bleakney, Jr., son of the late Charles W. Bleakney, Sr., and Elizabeth Vogel Bleakney
was born May 7, 1925 and died on Wednesday the 28th of May, 2008.
Early on, fishing and hunting at the Bleakney cottage on Pymatuning Lake were near and dear to
his heart. Mr. Bleakney attended South Hills High in Pittsburgh. He enlisted in the Marine Corps
prior to his graduation and proudly served his country in the South Pacific during WWII.
He graduated from Edinboro University, PA and was president of the Theta Chapter of Kappa Delta Phi
fraternity. Mr. Bleakney taught at William Penn High and was Chairman of Fine Arts in the
Colonial School District. He studied at Haystack Mountain School of Crafts, Liberty and
Deer Isle, Maine. He enjoyed a business relationship with Slicers Sporting Goods in Newport.
Known as Wes by his immediate family and Chuck by friends, he was an avid traveler and
operated Chuck's Travel Club. His club thrived and shared a close association with Uniglobe Red
Carpet Travel. He enjoyed his summer home with family and friends in Cape May, NJ for many years.
Mr. Bleakney was a member of Limestone Presbyterian Church, where he was an Elder, Deacon and
active in the Men's Ministry. He was a member of the American Legion, Veterans of Foreign Wars,
Order of the Free and Accepted Masons and Shriners.
His family would like to acknowledge the attentive and compassionate care provided to Charles
by all at the Helen Graham Cancer Center and the Christiana Medical Center.
He was preceded in death by his brothers, Donald E. Bleakney of Fredonia, PA and
Raymond W. Bleakney of Hermitage, PA: and his daughter, Leslie Ann Perry of Goffstown, NH.
He is survived by his wife of 57 years, Annjeanette and son, David.
Uncle Chuck's White Chili
1 lb. boneless, skinless chicken breasts, cut into ½ inch cubes1 medium onion, chopped
1 clove garlic, chopped fine
½ cup red pepper chopped fine
1 Tbsp. vegetable oil
2 (15½ oz.) cans Cannellini beans, rinsed and drained
1 (14½ oz.) can chicken broth
2 (4.5 oz.) cans chopped green chilies
1 tsp. salt
1 tsp. ground cumin
½ tsp. pepper
1 tsp. Green Tabasco sauce
¼ tsp. cayenne pepper
1 c. (8oz. sour cream)
½ c. whipping cream
In a large saucepan, sauté chicken, onion, and garlic in oil, until chicken is no longer pink.
Add beans, broth, chilies, red pepper and seasonings. Bring to boil. Reduce heat and simmer,
uncovered, for 30 minutes. Remove from heat. Stir in sour cream and whipping cream.
Serve immediately. Makes 7 servings.