Hospitality 101

Hi WEEC listeners.....today's Segment.  Happy Monday!!

A Pastor was coming for Sunday dinner.  The lady of the house planned her menu, shopped, cleaned, and prepared all week for this event.  She wanted everything to be just perfect for her guest.

She could hardly sit through Sunday school and the Worship hour as she ran these last minute preparations through her mind.  The family left as soon as the last amen was uttered to put the final touches on this special dinner.

As they sat down to ask the blessing on the meal, the pastor asked the youngest child, a boy, to say “Grace.”  The child looked down shyly, not saying a word, but the kindly pastor gently prodded him, “Go ahead, son, just say what you hear your mother pray.”

The little boy bowed his head and said, “Dear Lord, WHY did I invite all these people over for dinner??”

Does this sound like your actual thoughts when you entertain??  I confess, I’ve have these same feelings!!!  And I really do love having company over.  But it CAN be stressful!!!

In my younger days, I could cook, clean, and entertain in the same day.  As I have grown older, I plan my menu and cleaning schedule so that I can spread out the preparation over time.  As much as I love to cook, a fussy menu adds extra stresses that makes me wonder WHY did I ever invite all these people over for dinner.

Truly, I have learned that it is the sharing of oneself and the fellowship with those you love that make the time together enjoyable.  And simpler really is better!! Some of the best times I’ve ever had were over delivery pizza and a bottle of pop.  You don’t have to be a good cook or love to cook to entertain.

If YOU are comfortable with what you serve, your guest will be, too.  Figure out what is your style-paper plates, fine china, or somewhere in between, then relax, and have someone over for dinner soon.  You just can’t get to know folks until you make time for them.

Here is one of my "go-to" recipes for company.  Everything can be made in advance & assembled just before popping in the oven.  Add a salad & some rice and you have a complete meal.


ENCHILADAS
2 chicken breasts, cooked and diced 1 c. sour cream
3/4 c. onion, diced 
5 c. chicken broth 

1/2 c. flour
1 (4-oz.) can green chilies

10 flour tortillas
chicken soup base
3 c. Monterey Jack cheese,
grated cilantro,dried

Cook chicken until tender in 6 cups water and enough soup base to make a rich broth.
Allow to cool. Cut up chicken in small chunks. Save broth.

Whisk flour and sour 

cream into 5 cups broth until smooth. Add chilies and heat, stirring constantly until 

thickened. Set aside. 

Mix chicken, 2 cups cheese and onion together. Heat tortillas in 

microwave, a few at a time, to soften. Place a generous tablespoonful of mixture in 

tortilla and roll up.

Spray a 9 x 13 pan with nonstick spray. Place filled tortillas seam 

side down in dish. Pour sauce over, making sure you cover all the tortilla. Top with 

cheese and any filling left over. Sprinkle cilantro on top. Bake at 350 degrees for 30 

minutes until sauce is bubbly and cheese is lightly browned. Serve with rice. Yield: 10 

enchiladas

Note: It's amazing that such simple ingredients yield such delicious results. You can
make all of this ahead of time by filling tortillas and covering with plastic wrap. Make
sauce and refrigerate until time to bake. Do not add sauce until just before baking. Do
these freeze well? Yes, they do...but keep sauce & filled tortillas separate until baking time. Leftovers reheat 

well in microwave.

I’m Sue Murphy….and I am Confectionately Yours.