Christiana & The Artist

I’m not generally envious of others, but I found myself feeling so the morning my Pastor related a story about my friend Christiana.  You see, she thought up a positively brilliant way to encourage Preacher & his family.  He shared it with us that Sunday morning.

One of the greatest joys in Preacher’s life are his grandchildren.  His grandson Bo has Down’s Syndrome & is an extra special blessing to them. 

When I first met Bo, he was 6 months old with many health problems.  His condition was a shock to the family initially, but every accomplishment these past 18 years has been celebrated as blessing from the Lord.

Bo loves to sing & draw.  One day a letter arrived at his home with a check inside.  My friend Christiana had commissioned Bo for some artwork.  Her letter to him requested a drawing of his choice, stating that she wanted it before He became famous & she wouldn’t be able to afford his work.  Christiana has a quirky sense of humor I just love!!

Bo was so excited about this.  He spent days working on the piece.  His mom, Tina, told me that even now, Bo will refer to his commissioned work stating, “I can’t believe someone would pay me for my art.”

Christiana saw Bo’s giftedness & valued it.  She affirmed him, & in turn, blessed his parents & grandparents, too. She has inspired me to look for creative ways to encourage.

We are told in scripture to bless others, ESPECIALLY in the household of faith.

I have asked Christiana to share one of her favorite recipes with me.  

This is the promised recipe from my friend Christiana, in her own words.   :-)  She is an avid gardener, and is one of the few women I know that hunts & fishes with enthusiasm.   I love how we can find common ground as believers in Christ, but how we are as different as night & day-enjoying & celebrating those differences in each other. Christiana........ Okay, this is one of my 'camping' fish recipes. I swallowed a fish bone last year, so I only use skinned/filleted fish now. Vegetable oil (expect to spend $3-$5 for a small bottle at a typical bait-shop store) 1-3 fresh fish fillets, cut into 1 inch strips Flour (1-2 cups or about 4 handsful) 1 lemon (best to pack a sack of lemons to take) 1 egg, beaten Salt/Pepper Paper plates Paper towels Frying pan Tongs Stove (or electric hot plate) Line up four paper plates in a row. Place fish on 1st plate, flour on 2nd plate, beaten eggs on 3rd plate, and more flour on 4th plate. Cut lemon into good sized wedges and squeeze juice over both sides of fish. Sprinkle fish with salt and pepper. Dredge fish in flour on 2nd plate, roll fish in beaten egg on 3rd plate, and carefully place fish on flour in 4th plate. Sprinkle flour over both sides of fish, carefully so you don't rub off all the good stuff. Repeat steps until all the fish is coated. I usually just leave the fish on the 4th plate until it's all ready to fry. Wipe hands on paper towel (trust me, you can't skip this step). Heat frying pan and about 1/4 to 1/2 inch of oil until it's hot. Add prepared fish and fry, turning once, until browned on each side (usually a few minutes per side). When done, put fish on a paper towel-lined plate or two. Enjoy! Confectionately  Yours, Sue

Removing Silly Putty

Hi, this is Sue Murphy, and I have a Circle of Friends household hint for you.

Have you ever had a good intention backfire on you?  I recently removed the cushions on my less-than-a-year-old sofa to discover a wad of something I couldn’t readily identify.  It would not come off.  I couldn’t imagine what it was. 

I racked my brain!! It suddenly dawned on me that the silly putty I had given a child in a Christmas stocking was now cemented to my sofa and a cushion, too!!  My first thought was that old grim saying, “No good deed goes unpunished.”  Isn’t that a lie Satan wants us to believe to keep us from doing good things?

Our first Christmas without my husband was a miserable experience.  My kids and I tried to have our normal holiday, but the traditions of the past hurt too much without Greg.

 

The next year we decided to find a family to minister to.  We had a ball finding just the right toys and games for each child.  It was a help to them, and joyful for me and my children.  However, I digress.  There was a gob of silly putty attached to my sofa to contend with!!

I gently scraped as much of it as I could, then applied a coating of WD-40.  It softened the putty, and using the edge of a dull knife, I was able to scrape the once hardened goo off the fabric.  It took some patience, and more than one application of WD-40, but I kept at it.  Once the putty was gone, I cleaned the area with rubbing alcohol to remove the residue of the WD-40, then cleaned it with a grease removing dish-washing soap, and rinsed with a damp cloth.

My sofa was good as new!!

This whole episode reminded me that just like that silly putty, sin is pleasurable for a season.  When the fun is gone though, it leaves a hardened shell around our hearts that is impossible to remove on our own…just like that Silly Putty.  But when God’s WD-40, the Holy Spirit, is applied to that hardened heart, it softens, sin is confessed, forgiven, and behold we are new again.

I am so grateful for God’s unfailing love and patience with this sometimes wayward child of His.

I am Sue Murphy,Silly Putty free, and..... 

Confectionately  Yours

Recipes Can Be a Legacy

Childhood Chocolate Cake Recipe

As a kid, my family moved across the road from an older couple.   Miss Doris and Mr. Lewis became our favorite neighbors.  They loved to sit on their porch and watch us kids laugh and play outside.  I have several brothers and sisters, so I am sure our antics were more entertaining than TV at times.

Miss Doris was a good ole country cook.  She used no fancy ingredients, just pantry staples, and made a chocolate cake I still dream about today.  I can’t tell you how many times I sat in her tiny kitchen watching her mix up cocoa, sugar, flour, buttermilk, eggs, and vanilla for a chocolate cake she baked in 2 black iron skillets. 

While the cakes were cooling, she proceeded to take sugar, cocoa, evaporated milk, and butter, boiling it on the stove until it reached a soft ball stage.  On a candy thermometer, that’s 234 degrees. But Miss Doris knew by sight when the wonderful boiled icing was nearing ready.  She drop a spoonful into a cup of cold water and dip out the soft ball of fudgy goodness which she would give to me and my little sister to share.

She would remove the icing from the heat and let it sit a few minutes as she placed the first layer on a plate. Then she would beat that frosting by hand until it thickened a bit and pour just enough on the first layer to cover the top.  The second layer was placed and the process repeated, but this time she would smooth the frosting she poured on top to the edges and around the side. 

The frosting was liquid fudge, and as it is spread, it would cool and cling to the side of the cake.  She would keep adding warm gooey frosting until that cake was completely covered.  She might also notice that sometimes the frosting would ease down the cake a bit and puddle on the plate, but with some patience and coaxing, she would spread it back onto the side of the cake until it hardened.

Now, the finished product probably wouldn’t win a beauty contest, but that kitchen smelled like chocolate heaven.  The cake was moist and chocolate-y, and the fudge frosting shiny with a slight grainy crust.  I never think of her that I don’t remember her generosity toward my family.  She used what she had to be a blessing to others. That is a wonderful legacy.

CHILDHOOD CHOCOLATE  BUTTERMILK CAKE

2 c. all purpose flour
1/2 c. buttermilk
2 c. sugar
3 large eggs
1/2 tsp. salt
1 tsp. baking soda
14 c. unsweetened cocoa
1 tsp. baking powder
1 c. water
1 tsp. vanilla extract
1 c. unsalted butter

Mix water, butter, and cocoa in a saucepan and heat until butter is melted. Combine
flour, sugar, salt, baking powder, and baking soda in mixing bowl.

Add eggs and buttermilk, then the hot cocoa mixture. Combine with mixer until well incorporated.

Grease and flour two 8 or 9" cake pans and preheat oven to 350°. Pour batter into
prepared pans and bake for 25-30 minutes or until they test done. Allow to cool for 10-15 minutes before removing to a rack to cool completely.

Icing should not be made until cake is cooled. Lay first layer on plate with strips of wax paper under it before starting to make the frosting. This will keep the plate edge neat.

Cooked Chocolate Icing
1-1/2 c. sugar
1/2 c. butter
3/4 c. evaporated milk
1 tsp. vanilla
1/4 c. cocoa powder

Melt butter in a small saucepan. Add sugar, cocoa, and evaporated milk. Stirring constantly over medium high heat, cook mixture.
When it reaches a rolling boil, cook for 3-5 minutes until it reaches 234° on a candy thermometer or a spoonful of mixture dropped into a cup of cold water forms a "soft ball."

Remove from heat, add vanilla and beat for 1-2 minutes. Pour enough on the first layer to just cover it, then place the second layer on top. Pour the rest of the icing mixture on top and smooth icing quickly over the sides.
It should set up rather quickly, so work fast. Icing should form a slight grainy "crust," but remain soft underneath. Remove wax paper strips. Store covered at room temp.

Note: Test your candy thermometer by placing in a pot of boiling water for a few minutes.  Don't let the tip touch the bottom of the pan.  Water boils at 212 degrees, so whatever the thermometer registers in the boiling water IS 212 degrees.  SO, if it registers say, 210, simply adjust your cooking time by 2 degrees lower than 234.  (I hope that is not "clear as mud."  :-)

Confectionately  Yours,

Sue

Full of Beans

WE have a saying down South for a person full of energy, fun & mischief.  We say…they are “full of beans.”

This reminds me of my pastor, whom we affectionately refer to as simply, “Preacher.”  His energy seems boundless, & his sense of fun, never-ending. 

I had the opportunity to see him in action firsthand the year my entire family attended Junior camp when we returned to the Midwest. 

Preacher set up an elaborate scheme, pitting the Junior boy & girl campers against one another.   The boys had flour bombs & the girls, water balloons, hidden behind their backs.  Each group thought they were ambushing the other.

In actuality, Preacher, with the skill of a major general, positioned each group for attack, then sat back & watched the battle. 

It was hysterical to see the outcome!  Flour & water together make a gluey mess, & the kids realized too late they had been “had.” 

Over the years, my family has enjoyed many meals with him & his sweet wife, Kay, around the table sharing funny stories.  His recent birthday reminded me that even as a 70 + year old, Preacher is still “full of beans.”

It is encouraging to me to see a man of God still full of faith and enthusiasm for the Gospel after 40+ years of following his calling.  I am sharing today my recipe for what else?  Beans, of course.

I made a big pot of soup beans seasoned with onion, garlic, & a meaty ham bone.  This and some crusty cornbread baked in a black iron skillet, with some lemon sugar cookies will be my birthday gift to Preacher this year.  He literally will be “full of beans.”  

Ham & Beans

HAM AND BEAN SOUP

1 lb. dried beans (pinto or navy) 

1 c. chopped celery

A meaty ham bone or smoked ham hocks

 1 large onion, finely chopped

1 T. chicken soup base or to taste

1-2 c. ham, chopped

1 tsp. ham soup base or drippings leftover ham

1/2 tsp. black pepper

2 T. dried parsley

1/2 c. shredded carrot 

2 cloves garlic, minced

Wash and pick through beans discarding any blemished or shriveled ones. Place in a 

large bowl and cover beans with water, about 3 quarts. Allow to sit overnight.

For a 

quicker method, you may also place beans in pot, cover with water and  bring to a boil.  

Remove from heat and allow to sit for 2 hours.

 

Drain soaked beans and cover with 

fresh water, about 2 inches higher than level of beans. Add the ham bone, vegetables, 

 

and seasonings. Heat to boiling, then reduce heat and simmer until beans are tender, 

 

about 1-2 hours.

 

Taste the broth and adjust seasonings during cooking by adding 

 

additional soup base or garlic to taste. Add additional water, if needed. Soup should 

be salty enough due to the soup base and ham. Serve with hot corn bread.   

This soup 

 

may also be cooked for several hours in a crockpot and it also freezes well.

 

Note: I purposefully buy ham with a bone just for this dish. The little bits of meat left

over from a ham dinner also find their way into the soup pot along with the 

 

concentrated drippings in the bottom of the pan. This is what I consider real comfort 

 

food.

 

A Cord Not easily Broken

A $10 label maker has become my best friend in this process of organizing my life a little better. I highly recommend them.  I actually bought 2-one for upstairs and one for downstairs.  Organization is an ongoing process & I needed tools at hand and easily accessible if I was to make headway.

There was a particular incident that precipitated this ongoing to desire to get organized.

About 4 weeks after the death of my husband, I began the daunting task of going through his things.  I was so overwhelmed with all that had to be done, but I had to start SOMEWHERE.

I got 3 large snap top plastic boxes and labeled them “Keep” “Donate” and “Toss.”  The “Keep” pile I would divide and conquer another day.  However, I began finding black cords to electronic gizmos.  There were electronic devices, too, but I had no idea what went with what.  Many of the cords were a tangled MESS.

I started a new box & all cords and electronics  went into it.  One night while watching a movie, I tackled THAT box.   Each individual cord was painstakingly untangled and placed in a plastic bag.  I do not exaggerate when I say there were over 60 cords!!

 

As I worked on that project, I was reminded of Ecc 4:12 that speaks of a three fold cord not easily broken.

There were friends in my life that stood in the gap for me during this time of crisis were like this three-fold cord. Their simple presence showed me cared & I was not alone. They hugged, they listened, they prayed for me.  There is strength in numbers. :-)

When life is disorganized and chaotic, if you feel alone in your hurt today, turn to that Three-fold cord that cannot be broken-the Father, the Son, & the Holy Spirit.   I am confident of comfort, provision, and a peace that passes understanding.  God’s Word promises!! & our God always delivers.

Confectionately  Yours,

Sue

Eccl 4:9 Two [are] better than one; because they have a good reward for their labour.

¹⁰ For if they fall, the one will lift up his fellow: but woe to him [that is] alone when he falleth; for [he hath] not another to help him up.

¹¹ Again, if two lie together, then they have heat: but how can one be warm [alone]?

¹² And if one prevail against him, two shall withstand him; and a threefold cord is not quickly broken.

Stuff

With 20 years as a military wife to my credit, I have seen the advantages of going through our belongings on a regular basis and purging the excess or unused items.  A military family is allotted just so much weight allowance for their household goods.  Any excess and they pay the difference.

When my husband took a civilian job, we did this less frequently because we moved less often.  It is still a good idea to go through closets and storage at least once a year.

Lately, I have been praying God’s help with organizing my life better.  This has been foremost in my heart since I began the process of downsizing 32 years of accumulating stuff.  Finding what I need when I need it prevents extra stresses in my life & getting rid of stuff I do NOT need clears clutter, also stress reducing.

Spiritually speaking, I also think one needs to evaluate the clutter of emotions & irritations with others or situations in life that can prevent us from seeing the blessings from God.  We can lay our burdens at His feet & praise Him for His willingness to lift them from our shoulders.  God can bring peace of mind even when things are weighing us down, & He LOVES to hear our praise.

Today  I will share a slow cooker recipe for chili that can cook all day while you tackle just one clutter filled area of your home.  A good dinner & the satisfaction of job completed and a life just a little more organized will be your reward.

Confectionately  Yours,

Sue

CHILI
2 lbs. ground beef 
1 tsp. cayenne pepper (omit if you don't like it hot)
2 (16-oz.) cans tomato sauce 
4 (16-oz.) cans pinto beans
1-1/2 tsp. black pepper
1 med. onion, diced
3 stalks celery, diced
2 c. water
2 tsp. garlic, minced
1 can diced green chilies
2 chipotle peppers in adobo sauce, diced
2 tsp. cumin
3 T. chili powder
Salt, to taste
Sharp cheddar, grated
Fritos Corn Chips
Brown ground beef over medium heat and drain fat. 

Add the rest of the ingredients in a large pot and simmer over low heat. Stir every 15 minutes for 2-3 hours(the longer,the better) or place in crockpot on high for 6 hours or low for 8 hours. Top with fritos
and cheese when serving.  Makes at least 3 quarts.

Note: A chipotle pepper is a smoked jalapeno and is usually in an adobo sauce. There are several in one can and I divide out the peppers with sauce into snack size plastic bags (enough for this recipe). I place the tiny bags into a freezer bag and you got it...I freeze them for future chili. Be sure to date and label bag so you can find it when you need a chili fix.

Cook Once, Eat Twice

I ascribe to the motto-Cook once, eat twice.  Sometimes, I can even get 3 or 4 meal ideas out of one cooking session.  Today I’d love to share my roast chicken recipe with you.  It is the start for chicken tacos, chicken casseroles, soups, or salads.

I start with a whole chicken, actually TWO whole chickens.  If you have the time to bake one, beIieve me  you have time to bake 2!!--One to eat now and the other heads to the freezer for another day.

I line my roasting pan with foil.  I then wash the outside plastic wrap of the chicken.  I know this sounds strange, but food experts can’t seems to agree whether the actual chicken should be rinsed or not due to the potential for contamination and splattering of chicken juice around the kitchen. 

Washing the packaging, then using scissors to cut the plastic and slide it off the chicken while it sits in the foil lined pan allows all the juices to end up in the roaster pan.  Splattering is minimal.  I pitch the package and lay my chickens- breast side down and side by side.  I season liberally with salt, pepper, and lemon pepper or garlic powder. 

I believe I have mentioned chicken soup base in the past as a seasoning ingredient and making broth.  I add a tsp or 2 to a cup of water and pour that into the bottom of the roasting pan. I cover the pan with a piece of foil tented over the chickens.  Preheat the oven to 375 degrees and place the chicken in the oven.  Turn over one hour into the cooking time and season this side of the chicken breast side up.

Two to 2 1/2 hours later for a 4-5 lb bird and an internal temp of 180 degrees, you will remove the nicely browned roasted chicken from the oven.  I serve it with roasted potatoes and green beans the first night.

Remove the rest of the chicken meat from the bone.  If you have time, do the same to the second chicken.  Freeze the meat in amounts appropriate for your family.

 I place the chicken bones, the juices in the pan, and the skin into a pot and cover with water. Add an onion, 2-3 stalks celery-leaves and all, and a couple of roughly chopped carrots.   Season with pepper and a Tbsp or 2 of chicken soup base.  Simmer for an hour or so. Allow to cool & remove all the solids from the broth.  Refrigerate and the fat will solidify and can be easily removed.

You can even do this in a crockpot and just let it simmer all day.  Freeze for up to 3 months or use as a base for chicken soup, chicken pot pie or Fettucini Alfredo.  You can search out this blog for those recipes.

Confectionately  Yours,

Sue

A Word Fitly Spoken

  I recently had one of those proud mother moments while observing my son, Andrew, interacting with a little child. She was crying broken-heartedly after being called out by her mother and told to sit down.

My son leaned over and patted little Grace on the shoulder, talking softly to her.  She looked up and smiled at him with teardrops still glistening on her lashes. 

 Andrew told me later that Grace had been trying to round up a rowdy little brother and help her mom who was in charge of the children’s church that evening, but SHE was the one who seemingly got in trouble while trying to be helpful.

Andrew noticed her actions and gave her confirmation that HE knew what she was trying to do even though her busy distracted mommy hadn’t seen the situation fully.  I immediately thought of the verse, “A word fitly spoken is like apples of gold in pictures of silver.”  How beautiful that must be, and how beautiful it was to see this fine young man I had the privilege of raising respond so tenderly to a broken hearted child.

Today’s recipe is one of Andrew’s favorites.  It is a Pantry Salsa easily assembled mostly from canned pantry staples.

PANTRY SALSA

2 (16-oz.) cans stewed tomatoes                                   2-3 tsp. red wine vinegar

1/2 med. onion, roughly chopped                                 2-3 T. lime juice

4-5 slices jalapeno's(the jarred kind found                 1/4 tsp. garlic powder, to taste

 in the ethnic section of grocery store)                        1-1/2 tsp. salt, to taste

1-1/2 tsp. sugar

Place tomatoes, jalapenos, and onion in a food processor. Pulse to get the consistency you like. Pour into a bowl and add sugar, salt, and garlic powder to taste. Add lime juice and vinegar. The flavors will become more developed if made in advance to serving.

I know you are thinking fresh lime juice is NOT a pantry item, but you can freeze fresh limes making them available to you every time a salsa craving hits.

Confectionately  Yours,  

Sue 

Using What You Have

I had been “under the weather” for several days.  Not enough to completely incapacitate me, mind you, but enough that I did not leave the house, needed frequent rest periods, and felt listless & accomplished little.

Add to this the growing demands of the month ahead, I knew if I didn’t recuperate soon, this old girl was going to be in hot water for sure.

My daughter was headed this way from college for a visit.  I really like to cook for her when she is home.  After years of home cooked meals, she is now the one who has to make do each day.  I think she appreciates her mother more now than then.

She often calls me for cooking advice, and has had more than a few successes AND disasters in the kitchen.  I’m proud of her trial & error mentality.  I’ve learned as much from my goof-ups as I have my successes.

Since I keep a pantry full of shelf stable items on hand for my recipes, I didn’t have to run to the store for dinner.  As soon as one of these pantry items is used, I replace it with the next grocery shop.  I also rotate the cans pulling the ones closer to the front that will expire sooner.

Emily loves soup and we are in those chilly days when this dish is welcome.  Some pre-cooked bacon from the freezer & fresh potatoes & onions were the foundation for my soup.  I then looked to my pantry for canned veges & evaporated milk to make a delicious corn chowder.  It was sooo good.

I guess the spiritual lesson in all this is making the most of what the Lord gives you, using your gifts & abilities to minister to one another, and being grateful for what you have.

I’m Sue Murphy gratefully & Confectionately  Yours!

CORN CHOWDER


5 slices bacon, fried crisp and crumbled 
1 (16-oz.) can creamed corn
1 med. onion, chopped
 1 (12-oz.) can evaporated milk
3 c. potatoes, diced
1/2 c. fresh milk
2 c. water 
dried parsley
1 chicken bouillon cube or equivalent (I use chicken soup base)
instant potato flakes, optional


Cook bacon until crisp. Set aside and saute onions in bacon drippings until soft. Add potatoes, water, and soup base mix. 


Bring to a boil. Reduce heat, cover and simmer 12-15 minutes until potatoes are tender. Add corn and milk; heat thoroughly. 


If you want a thicker soup, add instant potato flakes, a tablespoon at a time until desired consistency is reached. Add parsley and garnish with bacon.


Note: I cannot stress enough how much I rely on soup base to flavor soups, gravies and sauces. The concentration can be adjusted to achieve the "rich broth" I refer to in many of my recipes.


Precooked bacon works well for this recipe.  I keep it in the freezer, microwave it 30 seconds or so to re-crisp &  continue with the recipe.


Every so often, I DO buy uncooked bacon.  I lay in a single layer on a cookie sheet and BAKE it at 350 degrees until crisp. I save the drippings & refrigerate them in a jar for later use to flavor soups, green beans, & good ol' soup beans.

Comfort Food

What do you think of when you hear the phrase ‘comfort food?’

I get visions of Sunday afternoon at my Great Aunt Lucille’s house when I was growing up -Platters of fried chicken and mashed potatoes, and gravy. 

Sometimes my Dad’s homemade macaroni and cheese floats into my brain, and I  MUST HAVE MAC AND CHEESE.

The question is….does food really comfort, or is it the situation where we consumed it the comforting part?

My great aunt really seemed to enjoy having our big family over for Sunday dinner.  My older brothers were always cutting up and laughing. 

My parents and my great aunt and uncle would sit around the table talking about grown-up things.  I found that a little boring then, but I totally understand the appeal of that now.  The fellowship really is the best part of a meal.

On mac and cheese day, I felt my Dad’s provision and the security of home during meal time.  The food tasted extra good then.

Is it any wonder the bible tells in Proverbs 15:17 -Better is a dinner of herbs where love is, than a fattened ox and hatred with it.

It is even better when the food is delicious, AND the love prevalent.

Daddy's MACARONI AND CHEESE


8 oz. elbow macaroni 
8 oz. Velveeta (pasteurized process Cheese spread) 
1/4 c. butter 
1/2 c. flour 
salt and pepper, to taste 
1 (12-oz.) can evaporated milk 2-4 oz. sharp cheddar, grated 
1-1/2 c. milk 


Cook pasta in boiling salted water for 6 min's or until it's still a little on the firm side. 
It will cook through when baked. 8oz=6-1/2 c. cooked. 


Melt butter in a saucepan, then whisk in flour. Incorporate the evaporated milk a little at a time, whisking until smooth. Add the rest of the milk, stirring constantly with whisk over medium heat until thickened. Salt lightly to taste. The cheese will also be salty so keep this in mind as you season. 


Spray a 2-1/2 qt. casserole dish with non-stick spray. Place 1/2 of the macaroni in the dish, top with 1/2 of the Velveeta, cut in very small chunks, and ½ of the white sauce. Repeat layers and top with the sharp cheddar. 


Bake in a 350° oven for 40- 45 minutes until cheeses are melted and sauce is bubbly. Serve immediately. 


Sauce will thicken as it sits, so add a little milk when reheating casserole. 


Note: My dad made the best mac and cheese in the world-or maybe it just seemed that way a bunch of hungry kids. The "blue box" just can't compete with this. Be sure to salt the water well-pasta is bland without it. Feel free to add ham chunks or your favorite cheese as part of the mix. Velveeta melts so smoothly that it should at least be part of the sauce.

                                         Confectionately  Yours,

Sue

The Old Gray Sweatshirt

On chilly mornings, I slip into an old gray fleece jacket before making my coffee and puttering around in the kitchen.  The jacket is too big for me, but its warmth envelopes me, cozy and reassuring.

My husband wore this jacket as he did his autumn or early Spring chores around the house.  It’s a reminder to me of the man who truly loved his wife as Christ loved the church.  He was such a giver of time, talent, & treasures to his family & others.

As I open my bible, and have my quiet devotional time, I’m also reminded that God’s word is a lot like that old gray sweatshirt.  I feel God’s love envelope me through those pages.  I gain a calmness, a confidence & security that God sees me in my circumstances, that He loves me just as I am, but that He doesn’t want me to stay that way.  He has begun a work in me that hasn’t yet been completed as yet.

He gives me strength for today, and bright hope for tomorrow. As the song says, “Great is thy faithfulness, Lord unto me.”

I am so grateful for the opportunity to share my household and hospitality tips with the WEEC listeners.  I’m posting a recipe today for Taco Soup. 

It takes only a few minutes to put together using ground beef, taco seasoning, dry Ranch dressing mix, pinto beans, canned or frozen corn, and canned tomatoes.  Add some crackers or bread, and you have a complete and healthy meal.  You could even use ground chicken or turkey for the beef if you wish to make this soup even lighter.

It’s as warm and comforting to me as that old gray sweatshirt, and sure to hit the spot on these chilly days ahead.  

TACO SOUP
1 lb. ground beef, browned and drained
1 pkg. taco seasoning mix
chopped onions and peppers, to taste
1 pkg. ranch dressing mix
1 (16-oz.) can whole kernel corn grated cheese, for garnish
3 (16-oz.) cans pinto beans, undrained
3 (16-oz.) cans stewed tomatoes, undrained
5-6 c. water
grated cheese, for garnish
In a large pot,brown ground beef with onions and peppers. Drain well. Add the rest of the ingredients, breaking up stewed tomatoes into small pieces. 
Simmer for 20-30 minutes. To serve, top with cheese if desired. Makes 2 1/2 quarts soup.

Note: I am always on the lookout for easy recipes that reheat and freeze well. This soup fits the bill and is even better the next day.

Diligence

Hi ya'll...today's segment is a repeat from last week.  Keep on scrolling down.

Regards,

Sue

Joni & Me

Joni and me

*The ladies we served*

I had the amazing  honor to cater a luncheon for Joni & Friends ministry in Sept 2011.  It was held in a board room on the Legacy Center campus in Xenia, OH, across the hall from the Joni & Friends local office, so we had to bring in everything....dishes, food, decor, etc. 

It was great fun to see the ladies notice the details of the Fall decor, the pumpkin sugar cookie favors, the selection of teas by my friend Renee, & even the sour cream garnish piped in the shape of a heart on top of the tortilla soup we served.

Since I have already posted the Harvest Apple Salad we served that day in a previous blog, I am sharing a Mandarin Orange Salad with a Creamy Sweet & Sour Dressing for today's recipe.

Confectionately Yours,   

Sue

Mandarin Orange Salad

mixed lettuces, any amount

1-2 cans rice noodles (found in oriental section of grocery

celery, chopped, any amount

1-2 cans mandarin oranges, drained well

1 (8-oz.) can smoked almonds, roughly chopped

1-2 carrots, julienned

green onions, sliced, any amount

Cooked chicken-cut in chunks

Wash and dry lettuces. Mix in celery, onions and carrots. Add in oranges and chicken just before serving. Combine noodles and nuts. Top with salad dressing and crispy noodles/nuts.

Creamy Sweet and Sour Salad Dressing

2 c. mayo 1/2 c. + 1 T. sugar

3/4 c. sweetened condensed milk

 1/4 tsp. pepper

1/2 c. + 2 T. apple cider vinegar

1/8 tsp. salt

1 tsp. garlic powder

1-1/2 c. Kraft House Italian dressing

Mix in order given. Makes 1 quart, but 1 can sweetened condensed milk will make a double recipe. A 16 oz. dressing = 2 cups, so you will need extra bottle to doublerecipe. I have substituted non fat SC milk, light mayo, and light House Italiandressing with very good results and practically no difference in the flavor of thedressing.

Note: I first had this salad in a restaurant and when the manager came by to inquire if everything was OK, I replied, "It would be if I had the recipe to this dressing!" He looked puzzled for a minute, then came back with a recipe that started out-2 gallons mayo, 10 cans SC milk....I successfully divided the recipe into a manageable amount and the result was delish! Enjoy