Keys to the Kingdom

Recently the Lord answered a fervent prayer with a ‘yes.’  The result was a sense of well- being that I still carry with me every time I look at my extra set of keys.  Yes, you heard it right. Keys!!!

You see, since my husband’s death, I have been carrying 2 sets of keys with me at all times.  It’s one of those quirky things widows do as a coping mechanism.  In the past, if I locked my keys in the car, I simply called my husband, and he bailed me out of trouble.  It’s not like it has happened often in my life, but knowing he was my go-to guy and protector was a secure thing for me.

My keys had been missing for 5 days.  I knew the last time I had them, but simply could not remember where I mislaid them.  I prayed, I made phone calls to places where I had been, and searched my pockets, purse and work bag numerous times to no avail.

I still had one set, so life continued on, BUT that sense of anxiety came back every time I saw my single set of keys. Prayers continued.  I talk to the Lord throughout the day.  I knew He knew where my keys were.  HE knows everything!!

Honestly, it was literally minutes after that last prayer when I walked into my workplace and saw my keys sitting on a counter.  I just felt relief flood my being that the Creator of this world cared enough for this absent-minded speck of dust, the HE would lead me to those keys.  He cares for the very minute details of our lives.

I was reminded of the verse, “I sought the Lord and he heard me, and delivered me from all my fears.”

I baked cookies for my co-workers that day.  Here is the recipe...

GERMAN CHOCOLATE
THUMBPRINT COOKIES


Topping
1 c. sugar 
3 egg yolks, beaten
1 c. evaporated milk 
1-1/2 c. coconut
1/2 c. margarine 
1-1/2 c. chopped pecans
1 tsp. vanilla
In a heavy 2 quart saucepan, combine milk, margarine, vanilla, and egg yolks; blend well. 
Cook over medium heat, stirring constantly for 10 minutes or until thick and bubbly. Remove from heat and stir in pecans and coconut.
Reserve 1 & 1/2 cups topping and set aside for adding to the cookie batter.


Cookies
1 pkg. German chocolate cake mix 
1-1/2 c. topping 
1/3 c. margarine
In a large bowl, combine cake mix, margarine, and the reserved topping. 
Cover with plastic wrap and refrigerate for 30 minutes for easier handling. Preheat oven to 350 degrees.


Shape dough into 1 inch balls; place 2 inches apart on cookie sheet. 
Make indentation in center of ball; fill indentation with 1/2 tsp. of topping. 
Bake @ 350° for 10 minutes or until set. Cookies will spread a bit. Cool 5 minutes; remove from cookie sheet. Yield: 4 dozen cookies.
Note: This is like a mini German chocolate cake. Feel free to use the topping as the frosting for German chocolate cake, because that is exactly what it is.

Confectionately  Yours,

Sue

Grandkids...& Pizza Crust

Proverbs 17:6 Grandchildren are a crown of the aged.

My friend Hank told me his 9 year old grandson was having a pizza party for his birthday.  Hank asked John Curtis what kind of pizza he was having at this celebration.  The child replied, “Pepperoni for the kids and…. vegetable pizza for the old people.”

I use my trusty bread machine for a pizza crust that’s ready in about 80 minutes start to finish.  You don’t have to have a bread machine.  It can also be done by hand. 

Set your machine on the dough cycle.  This will mix, knead, and allow your dough to rise. Layer in this order for the bread machine:

I cup warm water
2 Tbsp. olive oil
3 c. all purpose flour
2 T. sugar
1 tsp. salt
2 tsp. instant yeast

Toss in a T. of parmesan, a sprinkle of Italian seasoning, or some garlic opposite the place where you put the yeast if you wish. These ingredients can inhibit the yeast.

When the machine finishes its cycle, grease a 9x13 pan with olive oil and spread the pizza crust to the edges. 

Top with pizza sauce, pepperoni for the kids or vegetables for the old people and some mozzarella, of course.  :-)

Bake at 400 degrees for 10-15 min. until the crust is golden brown. 

Confectionately  Yours,

Sue

Cookie Mix in a Jar

I have a friend that shares my love of cookies.  His slender wife, one of my dearest friends, appreciates sweets, but not like her husband.  He consistently exercises and keeps his weight to a healthy level, but definitely looks forward to a warm cookie on occasion.

Carolyn, his wife, recently shared with me a Sunday afternoon habit.  They are both busy people and empty nesters.  Ken, her husband, has driven a church bus for years.  As a result, he doesn’t get home from his route on Sundays until mid afternoon. 

After lunch, they settle in for a quiet afternoon together, sometimes alone, sometimes with a rambunctious grandson.  Part of their Sunday routine is for Ken to get one of those rolls of packaged cookie dough and bake cookies for them to enjoy together.

Doesn’t this give you a sense of a cozy family time?  It does for me. 

Ken has decided to forgo cookies for a time to get back to his pre-Christmas weight.  I had planned to give them cookie dough as a Christmas gift so they could bypass the packaged kind for a time, but I decided to take a different route. I made up cookie mixes in canning jars layering the ingredients so that they look attractive.  I add the recipe for making them up using fresh ingredients like butter, vanilla and an egg.  

The mixes make anywhere from 18 to 24 cookies depending on the size.  This is perfect for a small group of people without having a lot of leftovers to tempt the sweet tooth later.

I actually used my CC cookie recipe that I have shared on a previous segment, cutting the ingredients in half.  As long as you keep your dry ingredients under 4 cups total, they will fit in a 1 qt canning jar.  You can take your own favorite recipes and transform them into mixes that are shelf stable for 6 months. They can be made up in minutes.

I love to decorate the jars with fabric & paper labels that coordinate to the season.

CHOCOLATE CHIP COOKIE

MIX IN A JAR

1/4 c. sugar                                                 1/2 tsp. baking powder and baking soda

3/4 c. brown sugar                                      6 oz. chocolate chips

1-1/4 c. all purpose flour                             nuts(opt.)

Layer ingredients in 1 quart jar as follows: sugar, brown sugar, flour, baking powder

and soda, chocolate chips, nuts.

To make cookies

1/4 c. butter                             1 tsp. vanilla

1/4 c. margarine                      1 egg

Melt butter and margarine. Add contents of jar, the egg and vanilla. Mix well. Preheat

oven to 350°. Form dough into balls about the size of walnuts. Bake 9-11 minutes

until lightly browned. Yield:1-1/2 to 2 dozen.

Note: Make a cute jar garter by tearing a strip of cotton fabric into 4" strips. Cut

length to 16 ". Sew ends together. Fold in half, press, then sew a casing in fold edge a

little wider than 1/4", leaving an opening to thread 1/4" elastic through. Cut a 9" piece

elastic, thread through casing, then pull to gather and make double knot to secure.

Covering Your Sins

I’m currently in a rearranging frenzy at my home.  This tendency seems to have a domino effect.  One project leads to another, with my mind focused on the finished goal.  I get rid of things I do not need, put things I DO need where I can find them, & simply enjoy an organized usable space when it is all said & done.

Sometimes when I am knee deep in a reorganizing project, packing up the house for what seems like the hundredth time, & simply poop out in the middle of it all, I throw a sheet or blanket over the whole mess & walk away for a time.  If I throw a BLACK sheet over the mess, it is surprising how that pile of stuff seems to fade into the background.

While this might temporarily prevent me from becoming distracted by the clutter, it is NOT a permanent solution.  Clutter must be dealt with sooner rather than later, or the house would be overtaken by black cloth covered lumpy piles of stuff every which way.

The bible tells us if we cover our sins we will not prosper.  It seems the Enemy uses our personal “stuff” against us bringing it to mind to steal our joy in serving the Lord & paralyzing our service to our Redeemer.

I have to remind myself that as a believer in Christ, I am forgiven of my sin, past, present, & future.  I must confess my daily sin of course, so that it does not hinder the work Jesus wants to do in me.  As I enjoy my quiet moments early in the morning with a cup of coffee & my Lord, & Savior, the “black cloth” I have thrown over my “stuff” is uncovered to reveal the clutter of my life.  His Word helps me sift through the mess I have made, allowing the Lord to restore order & peace in my troubled heart.

I'm sharing a recipe for Cranberry Coffeecake.  It uses up that bit of leftover cranberry sauce from a meal, & goes perfectly with that cup of coffee I mentioned earlier in this post. 

CRANBERRY SWIRL COFFEE
CAKE
1/4 c. butter                                  1/2 tsp. salt
1 c. sugar                                      1 c. sour cream
2 eggs, well beaten                      1 tsp. almond extract
2 c. all purpose flour                    8 oz. whole berry cranberry sauce
1 tsp. baking soda                        1/2 c. walnuts, chopped

Cream butter and sugar together. Add the eggs, beat well. Mix together the dry
ingredients and add alternately with sour cream. Add almond extract.

Place 1/2 of the batter on the bottom of a well greased and floured tube pan. Spoon 1/2 of the
cranberry sauce over batter, keeping it away from the inner and outer edges. Sprinkle
with 1/2 of the nuts. Spoon 1/2 of the remaining batter on top of the fruit; then spoon
the rest of the cranberry sauce and nuts on top. Finish by spooning the rest of the
batter over the fruit.

Bake in a 350° oven for 45-60 minutes. Test for doneness at the 45 minutes point by sticking a toothpick in the center. If it comes out clean, it's done.

Allow to sit for 10 minutes in pan, then gently shake pan to loosen cake. Remove to a
rack and cool completely. Drizzle with glaze.

Glaze
1-2 T. milk                                    1 c. powdered sugar
1 tsp. butter                                  1/2 T. almond extract

Heat milk and butter briefly in microwave. Stir in powdered sugar and extracts. If too

thick to drizzle, add enough milk to reach desire consistency.

                                      Confectionately  Yours,

Sue

The Light at the End....

I had just walked in the glass door of my workplace & was heading down the hall.  I had dreaded coming in that day.  I just didn’t feel like being there!!  Halfway down this long hall, I encountered an elderly lady hunched over a walker with wheels on it.  She greeted me with a smile, huffing & puffing as she walked toward the door.

I jokingly said, “It’s a long hallway, isn’t it?”  And she replied cheerfully, “It is, but I see the light at the end.  I’m almost there.” 

Her smile & positive attitude affected me that day.  Here I was, walking upright with no shortness of breath, dreading the day ahead & this dear lady looked on her circumstances with a smile.  There was light at the end of her "tunnel."

I was instantly reminded how Jesus is our Light.  There will be no need for sun, moon, or stars in heaven because the glory of our Savior & Lord will be so bright that there will be no more night, no more stress, no more sickness, no more death.  

Philippians 4:8

Finally, brethren, whatsoever things are true, whatsoever things [are] honest, whatsoever things [are] just, whatsoever things [are] pure, whatsoever things [are] lovely, whatsoever things [are] of good report; if [there be] any virtue, and if [there be] any praise, think on these things.

 There will be no need for sun, moon, or stars in heaven because the glory of our Savior & Lord will be so bright that there will be no more night, no more stress, no more sickness, no more death. 

When we think positively, it shows in our attitudes, even when things are difficult!!

Today, I’m sharing a positively delicious recipe for Strawberry Salad.  It is a good recipe for any season because it uses frozen strawberries, canned crushed pineapple, & fresh bananas.  Sugar free gelatin can be substituted for those watching their sugar intake.  I often serve this at the end of the meal for a light dessert. 

STRAWBERRY SALAD
1 (6-oz.) pkg. strawberry gelatin
1 c. boiling water
1 (20-oz.) can crushed pineapple

3 med. bananas, chopped
2 (10-oz.) pkgs. frozen sliced strawberries, in syrup
 2 c. sour cream


In a medium bowl, combine gelatin and boiling water. Stir until completely dissolved.

Add un-drained pineapple, strawberries, and chopped bananas stirring to combine.

Divide in half. Pour half of the gelatin mixture into a 9 x 13 dish. Leave the rest of the gelatin at room temp. Refrigerate until set, about 1 hour. 

Spread sour cream over the set gelatin and spoon the rest of the gelatin over the sour cream.

Cover and return to refrigerator until set, about 90 minutes. Yield: 12-15 servings.

Note: Sugar free gelatin (6 serving size) and plain frozen strawberries with the addition of sugar free sweetener may be substituted to lower sugar for those who need

to watch their intake for health reasons. 

Confectionately  Yours,

Sue

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.

 

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

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