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

Joni & me

Hey ya'll...I'm away from my computer today. This morning's segment will be posted tonight...,Lord willing & the creek don't rise.  Lol

Please go to Nov 1, 2011 post for picture & recipe.

Be Diligent

2 Peter 3:14

Wherefore, beloved, seeing that ye look for such things, be DILIGENT that ye may be found of him in peace, without spot, and blameless.

My friend Heather is often described as diligent.  Anything placed in her care gets attention to detail.  Her organizational skills leave me in awe, but she is so humble she fails to see just how gifted she is.

She is able to look at others using their giftedness, and appreciate their talents, but does not see her particular abilities as equally valuable.

One Thanksgiving, she organized a meal for over 550 people at our church. Everything from planning the meal, purchasing the groceries, and placement of tables in our gym was on her radar screen.  It wasn’t a random seating either.  Families were seated together so as folks invited their relatives to our church, seating numbers changed, and rearranging seemed to be a constant.

I tell you, I love to cook and plan events, but the thought of this one gave me a big headache.  I’ve shared with you on a previous segment how I was the Mashed Potato Queen at this event.  I made one thing in major quantity.

I know another diligent young woman.  Her name is Emily and literally means ‘Industrious’.  This is a synonym for diligence.  When I named her almost 23 years ago, I didn’t realize at the time that this was prophetic in nature.  She was born 2 days before Thanksgiving and the sad hospital turkey and dressing tasted pretty good to this new mom.

My daughter is away at college, and has an RA or Resident Assistant position this year for the first time.  This job requires room inspections, planning dorm events, working the reception desk, and dealing with the issues of a building full of people who get on each other’s nerves.

She spent much of her summer in preparation for this job which pays a small salary and provides free housing to the college students brave enough to tackle the challenge. I am proud of her!! 

She told me a 

fellow RA was in her room and she offered homemade pizza and something to drink.  Her friend commented on her hospitality and asked if she was Southern.

I guess the apple doesn’t fall far from the tree.

Emily’s favorite meal lately is anything she doesn’t have to cook herself so I will post an Apple Cranberry Bread that just suits this fall season. 

                                         Confectionately  Yours,

Sue

Note-Emily has since graduated from college & is now DILIGENT in the workforce. 

APPLE CRANBERRY BREAD

2 eggs                            
1/2 tsp. salt

1-1/4 c. sugar                
1/2 tsp. baking soda

2 T. vegetable oil          
1/4 c. pineapple juice

1-1/2 c. all purpose flour
2 c. tart apples, peeled & chopped

1-1/2 tsp. baking powder
1 c. fresh or frozen cranberries                
1 tsp. ground cinnamon    
1/2 c. walnuts

In a mixing bowl, beat the eggs,sugar, and oil. Combine the flour, baking powder, cinnamon, salt, and baking soda. Add to egg mixture until just combined. 

Add pineapple juice and stir in the apples, cranberries and nuts. 

Spray an 8 in. x 4 in. loaf

pan coated with non-stick cooking spray. Bake at 350° oven for 50-60 minutes or until a toothpick inserted near the center comes out clean. 

Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 1 loaf.

Note: This loaf freezes well and can also be baked in smaller individual loaf pans.

Decrease the baking time to 25-30 minutes, but test for doneness before time allowed and adjust baking time as needed. Wrap well in plastic wrap and place in a freezer bag

for up to 2 months. Be sure to label and date your baked goods. 

Uncle Wiggly Wings

It was 1948 & Germany had been decimated by WWII.  The citizens were desperately in need of supplies and Russia was blockading food-bearing trucks, trains, and boats.  US and Britain responded by airdropping tons of food to the 2.5 million Berliners.

Gale Halvorsen, a 27 y.o. US pilot involved with dropping supplies encountered 30 or so children through a barbed wired fence.  Though hungry and needy, they didn’t beg or complain.   The pilot impressed by this, drew out 2 pieces of gum from his pocket, broke them in half, and passed them through the fence.

“The children looked as if they had just received a million bucks,” he recounted.  “They put that tiny piece of paper to their noses and smelled the aroma.  They were on cloud nine. I stood there dumbfounded.”

Capt. Halvorsen promised to return the next day and drop more gum from his plane.  With supply flights landing every half hour, the children asked how they would recognize him.  “I’ll wiggle my wings.” He replied.

Halvorsen returned to his air base, bought gum and candy rations from his buddies.  He tied the sweets to tiny handkerchief parachutes, loaded them on his C-54, and true to his word, wiggled his wings over Berlin.  Kids in the city streets spotted their friend and ran to gather the falling candy.

Operation Little Vittles had begun.  Momentum mounted quickly.  Within 3 weeks, the Air Force sanctioned the crusade.  In the following months, US planes dropped 3 tons of candy on the city.  The pilot became known as ‘Uncle Wiggly Wings.”

Do small deeds make a difference?  Gale Halvorsen thinks they do!

Of greater importance, Jesus does.  He says Matt 13:33 ³³ The kingdom of heaven is like unto leaven, which a woman took, and hid in three measures of meal, till the whole was leavened.

This segment was an adaptation taken from Max Lucado’s Cure for the Common Life-Finding your Sweet Spot...a book I highly recommend.

Here is the recipe for Homemade Cinnamon Rolls.  They are sweet, too.

Never underestimate the smallest act of kindness. 

CINNAMON ROLLS

2 pkgs. yeast or 5 tsp. granulated instant yeast

 1 c. sugar

 1 T. salt
1 tsp. sugar

1-1/4 c. Crisco shortening

1 c. warm water (110°-115°) 3 c. very warm tap water
2 large eggs

10-12 c. bread flour

Mix yeast, 1 tsp. sugar, and 1 cup warm water. Allow to sit 10 minutes until mixture appears bubbly. In a very large bowl and using a mixer, combine eggs, sugar, salt, shortening, and 3 cups water. Stir in yeast mixture.

Add by hand 10-12 cups bread flour to obtain a soft, nonsticky dough. Knead 5-10 minutes. Grease bowl and put dough in, turning to grease other side. Cover with plastic wrap and place in a warm draft free place.

Allow to rise 1 hour. Punch down. You may now use dough or refrigerate up to one week. When allowing dough to rise, I turn on oven to 200°, then turn it off when it reaches that temp. I put in the bread to rise and check it in 30 minutes. It makes for great proofing (rising) of yeast doughs.

Filling

5 c. brown sugar

1/3 c. flour

1-1/2 c. butter, softened

3 T. cinnamon

Roll out dough to a rectangle shape about 1/2 inch in height. Mix filling recipe and spread evenly and very thinly over surface of dough.(Filling that is too thick will ooze out during baking). Roll up, starting at long side.

Cut into 1 inch slices. (I use a sturdy piece of thread slipped under the dough and brought to the top. When you cross the threads together, you get a clean slice.) Pinch the end of each roll to keep it from coming apart.

Spray baking pan or 9 by 13 cookie sheet with nonstick spray. Place 2 inches apart and spray top with non stick spray. Cover with clean dish towel and allow to rise for one hour. Bake at 350° for 10-20 minutes until lightly browned. Cool briefly and frost with cream cheese frosting. Serve warm.

Cream cheese Frosting

 

1 (8-oz.) pkg. cream cheese,softened

1 tsp. vanilla

1/4 c. half and half or milk

 3-4 c. powdered sugar, sifted

Beat together. Spread onto warm rolls. Store in fridge. The number of rolls yielded from this recipe varies due to the size of the rolls, but rest assured, you will get at least 3-4 dozen. You can also put prepared dough in fridge overnight and bake rolls in the morning. The rolls will do a slower 'cold rise,' but the filling will liquefy a bit and give a 'sticky bun' result on the bottom of the pan.

Remove from fridge and allow to rise for 30mins-1 hour.

Note: Bread flour has a higher gluten which makes the dough more elastic and it will rise higher. Instant bread yeast (I use Saf-Instant) rises quickly and is easier to use than traditional yeast packages. I was so intimidated by yeast breads, but knowing I could have fresh bread and rolls without a trip to the store made me keep on trying. 

Confectionately  Yours,

Sue

Uncle Wiggly Wings...and a sweet recipe

Hi WEEC listeners...today's segment was a repeat.  Go to October 26, 2011 for the Cinnamon Roll recipe.  I'm away from my computer right now, so I will post the written segment later today.  Thanks for tuning in!!!

Confectionately Yours,


Sue

Cornbread in a Black Iron Skillet

I was in line with a week’s groceries in my cart.  There was someone in front of me checking out their purchases.  The elderly gentleman behind me had only 2 items.  I told him to go ahead of me since I figured I couldn’t even empty my cart before his transaction would be finished.

As we waited for his turn, he announced his intent to make a big pot of pinto beans in the pressure cooker.  He mentioned his ingredients with his eyes sparkling, anticipating how good that bowl of beans would be.

I asked him if real cornbread was on the menu, and he grinned, confirming that it had to be baked in a black iron skillet.  I heartily agreed. We discussed how we both made our cornbread and shared a tip or two with each other on freezing those beans if there were lots of leftovers.

He confided he was widowed, and that his wife had died from a stroke just shortly before their 50^th wedding anniversary.  He didn’t realize just how much I understood that loneliness will propel one to engage a total stranger in conversation.  

It could not have been more than a 2 minute interaction at best, but I felt as if I made a small difference in that gentleman’s life that day. Listening, empathizing, and sharing our mutual enjoyment of good old country cooking.

The Lord reminded me that small joys, such as those beans and cornbread, are to be savored and appreciated, even in the midst of loss.  That opportunity to engage with others, share our interests, our sorrows, our HOPE, can happen anywhere...even in the checkout lane of the grocery store.

Speaking of hope, this gentleman’s last comment to me was a reference to the Lord, and the promise of seeing his beloved wife again.  It made me happy to hear that.

I’ve shared my bean recipe with you on a previous

 segment.  Here is the cornbread that MUST accompany

 them.  :-)

Southern Cornbread

2 c. self-rising white cornmeal mix

2 eggs

Buttermilk 

Vegetable oil-2-3 Tbsp.

Place eggs and cornmeal in a bowl.  Add enough buttermilk to make a loose batter. Heat oil in a 10” iron skillet until hot, making sure it coats the bottom.  Remove from heat. Brush the sides of the skillet with oil to prevent sticking. Add batter.  Bake at 400 degrees for about 25-35 minutes until browned and crusty. Run a knife around edge of skillet and loosen from pan.  Remove bread to a  plate and serve with lots of butter.  

Note:  Baking in a black iron skillet is essential to get the crisp crust associated with good cornbread.

Cold cornbread can be reheated in the same skillet for 10-15 mins in the oven.  The crust will crisp up.

I also make ahead & freeze cornbread for Chicken & Dressing during the busy holiday season.  I will share this recipe in the future.

Confectionately  Yours,

Sue

Just One Person

As a military wife of 20 years, we set up housekeeping no fewer than 8 times in those 20 years!!  Moving that often meant cleaning out the excess & starting over in a strange new place. Finding a new church was always high on the priority list because we knew the one for us would supply friends, like-minded believers, who would give us a sense of home & family away from the one we left behind in Mississippi.

The friendliness of the folks was our first impression of whether a church would be considered as our place to settle in & serve the Lord wherever Uncle Sam sent us.

We were stationed at Barksdale Air Force Base in Bossier City, LA some 20+ years ago.  As we visited one particular church, my husband & I had the perception that it was a very friendly church.  In reality, as we looked back, we realized that only ONE person was mainly responsible for this.

My friend, Kim, had lived in the area for quite some time, & was also a military wife.  She made it her priority to find us in each service & engage us in conversation. She was interested to see how the unpacking was going.  She brought HER friends over to us to meet us, & gave valuable insight for shopping, playgrounds for the kids, & maneuvering through the military base & town new to us.

Isn’t it amazing what ONE friendly person can accomplish?  Hospitality in its simplest form is just sharing what you have.  Maybe that is just a smile of welcome to someone who feels as if no one cares or taking some goodies over to your neighbor when you’re abundantly blessed with more than you need.

Kim probably will never know this side of heaven what impact her friendliness had on me, but won’t it be great that we will have Eternity together to praise Jesus for the blessing of the friends HE places in our lives on this earth.

I'm sharing today the recipe for Ham & Sausage Jambalaya.  This is an easy Louisiana recipe you might just want to share with a new friend the Lord brings your way.

                                         Confectionately  Yours,

Sue

Happy Monday

Please check back this evening for today's recipe.  I'm hosting with Caroline on Circle of Friends this morning & away from MY computer.  :-)  I really need it to post the recipe & the segment featured today.  Happy Monday, ya'll!!!

Confectionately Yours,

Sue

On My Knees

I have been dealing with an irritation in my life for quite some time.  It is the bed I sleep in.  It is on wheels & skitters away from me as I sit on it or moves when I turn over.  It is a minor irritation.  I didn’t even notice this when the bed was positioned on carpet, BUT in my current home, I have hardwood floors….and that bed moves ever so slightly with any movement.  For some reason, it has gotten worse.

I have tried everything I could think of to stabilize those silly castors, even down to the possibility I needed to buy new ones that lock. 

As I was cleaning my room recently, talking to the Lord as I puttered about straightening up this or that, I stripped the sheet off that bed preparing to do a load of laundry.  The bed moved, & I said, “Lord, help me to figure out something to fix this rollaway bed.  I got down on my knees to inspect those castors ONE MORE TIME.  It was too dark to see them clearly, so I ran my hands over them.

Lo, & behold, there was a tiny button to press to LOCK those castors in place.  Prayer answered!!  It was there all the time.

I was instantly reminded that we can take any source of irritation or problem to our Lord at any place or time, but often it is when we STOP & get on our knees that the answer is just waiting to be revealed.

 

When we get on our knees, we are not multitasking, praying as we do other things like driving or tidying up the joint.  Those are GREAT, mind you!!! An attitude of prayer all day long is pleasing to God.  It sure helps me get through the day!

But getting on your knees is focused stillness, prostrate before the King of Kings & the Lord of Lords. No distractions.

When I lay down tonight, I will be truly grateful that my bed will be still, & that I will know that He is God.

I’m Sue Murphy (yawn) & I am Confectionately Yours