O Taste & See the Lord is Good

I have been thinking a lot lately about the senses-touch, hearing, sight, but especially, taste and smell

.

We are invited from David in the Psalms-“O taste and see, the Lord is good.”  We are told our prayers are “a sweet smelling savor unto the Lord.” 

Often before a delicious meal is consumed, it is our sense of smell that invites us to taste and enjoy.

Have you ever come home from a long day to have something you threw in the crockpot earlier in the day greet you as you stepped inside?

Isn’t it kind of amazing that those ingredients that barely had a fragrance when raw, slow cook and become something special?  The delicious smell is a promise of the good things to come. 

It is when my prayer-a sweet smell in the nostrils of God-releases His Spirit & floods my being with His Presence that I am overwhelmed and know that I have tasted, and found that, yes indeed, the Lord is good.

As a young Christian, my prayers were kind of a laundry list of wants and needs. They were like those raw ingredients in my crockpot.

 I hadn’t yet learned the art of slowing down, being still, listening rather than talking, enjoying God, praising Him, and simply reveling in Him as the great ‘I Am.’  I often pray that I see God’s intervention in my daily life. 

When I discover the tire that just looks a little low to me and I’m able to get it inflated-THEN I’m told by the mechanic that it was almost flat, I acknowledge with gratitude God’s observable presence in this situation.

Beth Moore, one of my favorite writers and speakers calls these interventions “God-stops.”  S-T-O-P Savoring The Observable Presence of God.

I encourage you today to Savor God’s Observable Presence in your life.  Taste and see, the Lord is good.

CROCKPOT ROAST BEEF
3-4 lb. roast beef, trimmed of excess fat
 3-4 large potatoes, peeled and cut into chunks
1 env. onion soup mix 
1 (10 3/4-oz.) can cream of mushroom soup, undiluted
3-4 large carrots, peeled and cut into chunks
1/4 tsp. garlic powder (or more to taste)
 3-4 stalks celery, cut into bite size pieces
Place roast, soup mix, cream soup, and seasonings into crock pot. Add 1-1/2 cups
water. Cook on high for 3 hours, then add vegetables.

Continue to cook for another 3-4 hours until meat is tender and vegetables are done. If you won't be home all day, place all in crock pot with the vegetables on top and cook on low setting for 8 hours.
Serve with hot cornbread, butter, and sweet tea.

Note: I know this recipe seems simplistic, but most good recipes really are the result
of good seasoning and proper cooking times. I use the leftovers for the base of my
vegetable soup. Add a can of green beans, diced tomatoes, corn, pinto beans and/or
frozen lima beans(I like their texture better), and additional liquid with some beef
soup base and simmer for 30 minutes.

Bread Of Life

I love my bread machine.  It is a real timesaver for me, and a treat to bring big, soft, warm homemade rolls to my table.  It is so easy that I make this bread at least twice a week.

I tried making my own bread years ago and had little success. I needed someone more experienced than I to show me.   I gave it up for a time and pursued other more successful baking endeavors, but I just couldn’t shake the desire to conquer the art of breadmaking.

I notice an increase in sales of bread machines for Christmas.  What do you get for the Mom who has everything….a bread machine!!  I also notice these items turning up frequently at garage sales and thrift stores because they take up room, and are not utilized.

One thing I have discovered is that the bread machine works better for me as a "preparer" of dough, rather than a baker of the bread.  

The ingredients are place in the machine in a specific manner-first liquids, then dry ingredients.  

The bread machine mixes, kneads, and allows the dough to relax in a timed manner. 

Yeast breads must have a resting time because kneading the dough activates the glutens in the flour making it hard to knead. 

Gluten is a protein that gives bread dough its elastic quality.  

As the yeast, a live organism, multiplies, it releases carbon dioxide gases making the bread rise.  Bread flour has a higher gluten content making it better for breads than all purpose flour.

I have also found that using instant yeast, rather than the packets of regular yeast, yield dough that rises faster.

I love that the scriptures are referred to as the Bread of Life.  They nourish and sustain us.  My bread  recipe will nourish for a time, but God’s word will last an eternity!!  Feast on it!!

BREAD MACHINE ROLLS

(My "go-to" recipe for yeast bread)

1 egg+enough warm water to measure 1-2/3 c.
3 T. olive oil

4-1/2 c. bread flour
2-1/2 tsp. rapid rise yeast (I use Saf-Instant)
1-1/2 tsp. salt
1/3 c. sugar

Place egg in measuring cup and add enough warm water to bring total amount to 

1-2/3 cup. Pour into bread machine pa

 Add rest of ingredients in order given. 

Set 

machine to dough setting. This cycle should run about 80 minutes. When cycle is 

complete, remove dough. Punch down dough to remove air bubbles. It should be 

smooth, elastic, and easy to shape.

If handled too much the gluten will activate and 

make the dough tough to manipulate. If difficult to shape, allow to rest 5 minutes for 

the gluten to relax. 

Roll dough into long tube shape and cut 24 pieces for rolls or 16

pieces for sandwich buns. Roll dough into an oval shape for deli style rolls or round 

for hamburger buns. 

Place dough on greased cookie sheet. Spray with nonstick baking 

spray and cover lightly with plastic wrap. 

Place in a warm draft free place and allow to 

"proof" or rise for 45 minutes or until doubled. Preheat oven to 350° and bake rolls 

for 8-10 minutes until very light brown. 

Brush with melted butter immediately after 

removing from oven. This will soften the surface of the rolls. Store in airtight

container when completely cool.--You may refrigerate dough after shaping and let it 

"cold rise" in the refrigerator overnight (up to 16 hours). 

Remove from fridge and 

allow rolls to come to room temp while oven preheats.-

 

preheat to 350° and continue as directed above. Remove plastic wrap before baking.

Note: Try not to be intimidated by yeast breads. I had some failures early on when I 

didn't know what the dough was supposed to look like when risen or what was 

"doubled." I didn't attempt bread again until the bread machine came along. It kneads 

evenly & the instant yeasts of today make the most of our limited kitchen time and yield great results.

Confectionately  Yours,

Sue

Breakfast Burrito

Today's segment is a repeat from a year ago.....

My son Andrew has taught me a few lessons over the years.   He is not interested in cooking, but he is interested in eating on a regular basis.  I have watched him throw almost any kind of meat and cheese together in a tortilla, nuke it for a minute in the microwave, and dunk this quesadilla into hot win g sauce,

If he adds some fruit and veges to the mix, it makes for a fairly well balanced meal.  It gave me an idea this week to make a breakfast burrito using what I had leftover from Sunday dinner.  I had roasted a chicken, baked some potatoes, and made a chef salad.

There were ham chunks left over from the salad, a quarter of an onion, eggs, grated cheese, and those baked potatoes in the fridge.

 I heated an iron skillet with some vegetable oil and cut up a potato in small pieces.  I even left the skin on.  I chopped up the onion in small pieces and tossed it into the skillet with the potatoes and ham chunks.  I did add a little butter to the mix, too.  It adds great flavor.

As the potatoes browned, I beat together a couple of eggs.  I added the eggs to the skillet, turned the heat way down and allowed them to cook through.  I added some cheese, then seasoned to taste with salt and pepper.  Cheese can be very salty, so I wait to season until I’ve tasted the dish.

A flour tortilla heated briefly for 30-40 seconds in the microwave and a generous spoonful of the skillet mixture, and some salsa from the pantry made for a quick and filling breakfast.  I enjoyed it with a cup of coffee while listening to Circle of Friends on WEEC.

What a great way to start the day!!  I am Sue Murphy…and I am 

Confectionately  Yours

Buttered Biscuits

Alzheimer's…& Penny

When I move to a new place, I often take a day to wander at will.  I discover antique stores & farmers markets I would not normally know about.  It is fun to see what might lie ahead.

Several months ago I found a Country Primitive Store on a lazy afternoon out.  The simplistic style of country appeals to me.  I love crocks, jars, & candles.  Country decorating is so cozy, it just seems to invite one’s guests to relax and be themselves.

My friend Penny owns the store I just mentioned.  She is a believer in Christ that just seems to exude His peace in her life.  It was never more evident to me than when I touched base with her during my last visit to her store.

She & her husband have recently begun care-taking her elderly father-in-law with Alzheimer’s disease.  This pervasive illness robs one of cognitive memory and physical ability over time.  Penny gave no indication that these present circumstances were in any way a burden to her, even though her father-in-law needs constant supervision.  God’s peace seems to flow from her.

When I inquired as to the level of memory loss, she simply smiled & said that they had not realized the extent of his decline until they moved him into their home.  Often this is the case for Alzheimer’s. She related that sometimes he looks at his plate, but doesn’t know what to do with the food. 

As she put it, “As soon as I butter his biscuit & hand it to him, he knows what to do .” 

As I thought this out later, I was reminded that I am sometimes like Penny’s dear father-in-law.  As I seek God’s will for my life, I look at my full plate of responsibility & wonder what to do with it all.  In my daily quiet time, the Lord speaks & directs.  He “butters my biscuit”, so to speak, & hands it back to me so I can feast at His table.

When my husband died unexpectedly, I became the head of my household.  My children depend on me as a stable influence in their life.  My employer expects a hard worker with a good attitude.  My friends, while gracious & understanding, want a friend that isn’t always whining about the circumstances in her life.  I don’t want to be around that kind of person myself.  :-)

There is beauty in every day & blessings abound even in the midst of difficulty.   I know God has a plan & purpose for me AND for you.

Here are a couple of good biscuit recipes.

ANGEL BISCUITS

2-1/2 tsp. dry yeast 

1/4 c. warm water

1 c. shortening

5 c. all purpose flour

2 c. buttermilk

1 tsp. salt

1/4 c. sugar

 1 T. baking powder

Dissolve yeast in warm water and set aside. Combine flour, sugar, baking powder,

and salt. Cut in shortening until it resembles cornmeal. Add yeast mixture and

buttermilk to dry ingredients. Mix until ingredients are incorporated, but don't over

beat. Turn out onto floured surface. Knead for 1 minute. Roll out dough to 3/4 inch

high and cut with biscuit cutter. Place onto cookie sheet and brush top with melted

butter. Bake in 400° preheated oven for 15 minutes or until brown. Yield: 12-16

biscuits

Note: These are light and fluffy-somewhere between a roll and a true biscuit. Freeze

on a silicone lined cookie sheet until hard, then place in labeled Ziploc's. Fresh

biscuits are minutes away. Baking time increases a bit for frozen biscuits. A word

about silicone cookie sheet liners-they are great!! Get one...or two.

HIGH RISE BISCUITS

(a good basic biscuit)

4 c. all purpose flour

4 tsp. sugar

2 T. baking powder

2/3 c. unsalted butter, chilled

1 tsp. baking soda

1-1/2 c. buttermilk

1 tsp. salt

butter, melted

Preheat oven to 450°. Sift the flour with the baking powder, baking soda, salt, and

sugar in a large bowl. Cut in the butter with a knife. Blend with a pastry blender until

the texture of coarse crumbs. Stir in the buttermilk to form a soft dough. Knead

briefly on a lightly floured board. Roll dough out 1-1/4 inches thick. Cut into 3 inch

rounds and arrange with sides touching. Brush the tops with melted butter. Bake until

golden, about 20-25 minutes. Makes 8-9 large biscuits.

Note: The more you handle biscuit dough, the tougher it gets. A soft dough yields a

moister product. Freeze buttermilk for up to 3 months. It will separate as it thaws. Stir

well to remix the buttermilk, then measure for the recipe. It is perfectly good for

baking. I know you can sour milk with lemon juice as a buttermilk substitute, but I

like the real thing better.

                                         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 60 + 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 Bird in the Oven is Worth Two in the Grocery Store

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 fettuccini Alfredo. 

Here is another option......

ROASTED LEMON CHICKEN

1 whole chicken, 3-5 lbs. 
1-2 tsp. lemon -pepper seasoning
1 lemon
salt and black pepper, to taste
1/4 c. butter, softened
Preheat oven to 425°. Remove zest from lemon and mix with softened butter. Squeeze  juice out of lemon and mix 1 T. with the butter and zest. Salt and pepper the mixture as desired. Place chicken in a roasting pan and remove the neck and gizzard; discard.

Separate the skin from the chicken starting at the neck. Avoid piercing the skin, if you can. Using your fingers, slide most of the butter under the skin. (This is messy work.)

Rub the rest of the butter all over the surface of the chicken. Place in roasting pan, breast side down. Sprinkle liberally with the lemon-pepper, and season with the salt and pepper. Bake for 20 minutes; then turn the chicken over. Sprinkle the rest of the lemon juice over the top and season with this side the lemon pepper and salt.

 Bake for 1 hour, until meat thermometer registers 170° or until juices run clear when the meat is pierced. Allow chicken to rest for 10 minutes before slicing and serving. Leftovers are good for sandwiches, pot pies or salads.

Note: I also like to roast a chicken using only garlic powder, salt, and pepper. Sometimes simple is the best. De-fat the drippings by skimming the fat off the top or refrigerating until the fat solidifies. Add to a gravy mix as part or all of the required liquid and you will have a topping for mashed potatoes that will be
hard to beat.

                                         Confectionately  Yours,

Sue

Cleaning Out the Clutter

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.

I'm sharing a crockpot 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.

FIRESIDE CHILI
3 lbs. ground beef
2 large onions, finely chopped
2 T. bacon drippings
2 c. hot water
1 (10-oz.) can tomato puree 
1 tsp. paprika
1 tsp. Tabasco 
3 heaping T. chili powder
1 tsp. ground mustard
2 large onions, finely chopped
1/4 tsp. cayenne pepper
2 cloves garlic, finely chopped 
1/2-1 tsp. oregano
1 Tbsp cumin
1 tsp. salt

Brown meat & onion; add bacon drippings and cook 5 minutes.

Add hot water, tomato puree, Tabasco, onion and garlic. Simmer 30 minutes. Add rest of ingredients and simmer slowly for 1-2 hours or 8 hours in crock pot.

Start with the 1/2 tsp. of oregano and increase to taste. This dish freezes well for 3-4 months. 
Serves 8.

Note: You may notice this chili has no beans. When we lived in Texas, the "natives"
claimed "real" chili was all meat and seasonings. Feel free to decrease meat by half
and add two 1 lb. cans beans. The flavor is not compromised in the least.

                                         Confectionately  Yours,

Sue