One night late - after driving 100 miles in pouring rain, wrecks happening all around me, dodging car parts rolling accross 635 - needless to say I was exhausted when we arrived home, thanks to the good Lord above, safely! My sister, sweet niece and daughter, and I had a wonderful shopping trip to Dallas - and for the first time in the history of my Christmas shopping - I am almost through!!! Our experience at the Galleria and Macy's was amazing. I added up what I had charged on my Macy's card and the total savings was over $500 and I didn't charge near that amount!! (Strange things happen though -- I was looking online at my Macy's account and they showed I had paid a large amount on my card in November - double what I thought it was. I checked my bank account and sure enough I had only paid them once - and the credit showed two payments. I called them and after about 15 or 20 minutes, they said that for them to take one of the credits off, I would have to fax them bank statement showing only one payment had come out. So I did what they ask, but I told Kathy at work that I had never worked so hard to prove I owed someone money!!!) We loved staying at the Westin and just going to second floor and walking straight into the mall!
Travis said I missed one of Mark's best sermons - don't see how - they have all been amazing lately!!
I am looking forward to a very busy weekend - Pilot Club Brunch and Christmas party at my house Saturday morning - and then on to the church - to help my wonderful friends, Gwynn, Michelle, and Billie prepare brunch for our entire church!! We think we have a wonderful menu planned - and are so thankful our Elders and staff allow us to do this for our brothers and sisters.
Last week I gave you the recipe for the Sweet Pepper Glaze Dip and it was funny - in the paper on Wednesday, Christine had the recipe published in the paper. She also gave credit to Pam Gabriel and Sweet Gourmet! Sure glad I did it first!!!
Don't you love going to a tea or ladies party and having cucumber sandwiches. I am always looking for a great recipe and this one sounds wonderful! Now I haven't tried it -- but I plan to!!!
HERBED GOAT CHEESE SANDWICHES
(Makes 40 to 45 sandwiches0
For The Spread
8 oz. cream cheese, at room temperature
10-1/2 ox. mild goat cheese, at room temperature
1-1/2 teaspoon minced garlic, (2 cloves)
1/2 tsp. minced fresh thyme leaves
3 Tablespoons minced fresh parsley
5 to 6 tablespoons milk, half and half or heavy cream
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
FOR THE SANDWICHES
2 loaves 7-grain bread, thinly sliced
1 hothouse cucumber, not peeled
1) For the spread, place the cream cheese, goat cheese, garlic, thyme, parsley, 5 tablespoons milk, salt and pepper in the bowl of an electric mixed fited with the paddle attachment. Beat on medium speed until well mixed. Add an additional tablespoon of milk if the spread is too thick.
2. To make the sandwiches, spread each slice of bread with tthe goat cheese spread. Slice the cucumber into thin rounds and arrange on half the bread slices. Top with the remaining bread. Press slightly, trim off the crusts and cut the sandwiches into halves, thirds or triangles.
A JON CAROLE TIP: This was given to me by my 94 year old Mom - after having made zillions of sandwiches and fought crusts -- she told me to use my electric knife to take off crust - and it is amazing - clean - fast - smooth!! One of the best tips I've ever had!
The second best was when Travis discovered that instead of struggling with sausage ball dough - getting your hands in it and wearing yourself out - put all of the ingredients in the mixer, mix well - and then roll out the balls. Takes half the time and everything is mixed so much better!!!
Have a great tomorrow - or today if you are reading this on Tuesday!
We have an opportunity at church to serve -- there is a young lady that needs meals and we have the change to take "freezer meals" - that we make -- not from Sam's please!, and help her out!! Have thought of a dozen things to do - just got to nail it down, get it made - and get it to the church on Wednesday night!!!
May God bless each of you!! Until next week - or wheneve I have something I need to share with you - Good night!!!
Monday, December 5, 2011
Sunday, November 27, 2011
REFLECTIONS OF THE WEEK PAST!
Good evening! Well - I was definitely ready for a new week when this Sunday morning rolled around! Of course --last week was a wonderful week and I am thankful for it and for all it represented --- but I need a week of rest! That is probably a joke!! Michelle had a wonderful birthday - complete with beautiful and delicious cake from Chez Bazan to all kinds of special foods her Mom tried out on her friends! One of the favorite dishes was a dip that I had received at Sweet Gourmet when I purchased some of the ingredients! Everyone that tried it - really enjoyed it! It is called Sweet Pepper Glaze and I will only share the recipe because I altered it a tad - and if you want to make it - you will need to go to SWEET GOURMET AND BUY THE PEPPER GLAZE!
SWEET PEPPER GLAZED CHEESE SPREAD
1/2 Cup Mayo
8 oz. package of Cream cheese
2 Cups grated sharp Cheddar cheese
3 green onions, chopped with green ends
8 slices of bacon, fried crisp and crumbled
1 cup of Panko Bread Crumbs
1/2 bottle of Heritage Sweet Pepper Glaze
Combine Mayo (try Dukes - also can be bought at Sweet Gourmet), cream cheese, grated cheese and green onions. Spread into small baking dish and top with Panko Bread Crumbs. Bake 15 to 20 minutres at 325 degrees. Take out of oven, top with crumbled crumbled bacon and half a bottle of Sweet Pepper Glaze. Put back into over for 5 minutes. Sherve hot and bubbly with crackers!
I did a lot of Paula Deen cooking this past week -- never have before but her recipes in her new Christmas book inspired me! They all turned out great! Most especially - the beef tenderloin I bought and cooked for Thanksgiving. I googled "How to cook a tenderloin" and watch a short video by Paula Deen. I didn't rub mine with bacon fat - but I did do as her Aunt Peggy said, I wrapped it with bacon slices and put on the salt, pepper, and garlic. If it had been any better, I am afraid my nephew would have killed himself on it! IT was a rewarding dish!!!
My nephew wanted my Mom's Chicken and Dressing recipe (the same as I make) and I told him it was posted in my blog on January 4, 2010. Lol - it was not there. It seems the first 7 days of the blog have been wiped out! Thankfully I have copies of those posts and will recycle them -- maybe beginning January1, 2012! However, since the dressing is so delicious - I am going to give you that recipe tonight!
Mark's lesson today was so great - it was about Jesus' example of a servant's heart and how that is what God wants from us! The story, of course, was about Jesus washing the disciples feet and how forgiving Jesus was of Judus -- even knowing that he would betray him. He gave him a place of honor to sit - and gave him every chance to repent of the deed he planned to do. My goodness, if Jesus could forgive Judus - how can we have the audacity to not forgive our enemies? Sure makes you think, doesn't it?? So our question is -- how can we make sure we not only have the heart to serve others, but that we do?
I am also going to give you my Thanksgiving/Christmas Sweet Potato recipe. A sweet friend of ours said today, "Those potatoes had a more taste - the more you eat, the more you want!"
So here are the two promised recipes for the evening!
Take one cut up chicken and boil in water until tender. Save the liver, gizzard and back for later for giblet gravy. Allow to cool until you can work with it and remove from bone. Use two pans (9 inch round) of cornbread (I use Jiffy but Mom likes her homemade – she says Jiffy is too sweet!)
Cook 1 cup chopped celery and 1 cup onion, and several (3 or 3) fresh green onions in the broth from the chicken until translucent. Remove from stove and pour over bread – stirring until moistened. Add more broth (You will want to have on hand 1 large container of bought broth in order to have plenty) until thinned. Add about 8 eggs and stir until they are broken in and mixed well. Add black pepper and salt to taste (probably 1 tablespoon salt, and black pepper until you can taste it. Pour about 1 to 2 cups 1% milk into mixture – mixture should be juicy – but not very soupy. (The milk and the thinness will give you a tender dressing. Stir in the chicken you removed from bone. Taste again to make sure flavor is good with right amount of salt and peppers. Pour into greased pan(s), and Bake at 400 degrees for about an hour – or until set.
INGREDIENTS TO BUY:
White bread
Celery
1 yellow onion
1 pkg. fresh green onions
1 large container of chicken broth
1 Dozen eggs
Milk
6 TO 8 large sweet potatoes, washed, peeled and chopped into chunks
¾ cup brown sugar + ½ cup
1 scant teaspoon baking powder
1-1/2 teaspoons salt
½ tsp. vanilla
½ cup pecan halves
1 bag miniature marshmallows
Well - that is it for the evening! Hope you try the recipes and enjoy them!
Now let's all - get up in the morning, pray for God's guidance on how we can serve someone else this week - and then get busy doing it!
Good night and God Bless each of you!
SWEET PEPPER GLAZED CHEESE SPREAD
1/2 Cup Mayo
8 oz. package of Cream cheese
2 Cups grated sharp Cheddar cheese
3 green onions, chopped with green ends
8 slices of bacon, fried crisp and crumbled
1 cup of Panko Bread Crumbs
1/2 bottle of Heritage Sweet Pepper Glaze
Combine Mayo (try Dukes - also can be bought at Sweet Gourmet), cream cheese, grated cheese and green onions. Spread into small baking dish and top with Panko Bread Crumbs. Bake 15 to 20 minutres at 325 degrees. Take out of oven, top with crumbled crumbled bacon and half a bottle of Sweet Pepper Glaze. Put back into over for 5 minutes. Sherve hot and bubbly with crackers!
I did a lot of Paula Deen cooking this past week -- never have before but her recipes in her new Christmas book inspired me! They all turned out great! Most especially - the beef tenderloin I bought and cooked for Thanksgiving. I googled "How to cook a tenderloin" and watch a short video by Paula Deen. I didn't rub mine with bacon fat - but I did do as her Aunt Peggy said, I wrapped it with bacon slices and put on the salt, pepper, and garlic. If it had been any better, I am afraid my nephew would have killed himself on it! IT was a rewarding dish!!!
My nephew wanted my Mom's Chicken and Dressing recipe (the same as I make) and I told him it was posted in my blog on January 4, 2010. Lol - it was not there. It seems the first 7 days of the blog have been wiped out! Thankfully I have copies of those posts and will recycle them -- maybe beginning January1, 2012! However, since the dressing is so delicious - I am going to give you that recipe tonight!
Mark's lesson today was so great - it was about Jesus' example of a servant's heart and how that is what God wants from us! The story, of course, was about Jesus washing the disciples feet and how forgiving Jesus was of Judus -- even knowing that he would betray him. He gave him a place of honor to sit - and gave him every chance to repent of the deed he planned to do. My goodness, if Jesus could forgive Judus - how can we have the audacity to not forgive our enemies? Sure makes you think, doesn't it?? So our question is -- how can we make sure we not only have the heart to serve others, but that we do?
I am also going to give you my Thanksgiving/Christmas Sweet Potato recipe. A sweet friend of ours said today, "Those potatoes had a more taste - the more you eat, the more you want!"
So here are the two promised recipes for the evening!
Mom’s Chicken and Dressing
Jon Carole GilbreathTake one cut up chicken and boil in water until tender. Save the liver, gizzard and back for later for giblet gravy. Allow to cool until you can work with it and remove from bone. Use two pans (9 inch round) of cornbread (I use Jiffy but Mom likes her homemade – she says Jiffy is too sweet!)
Crumble the cornbread into small pieces; add 6 to 8 slices of white bread torn into small pieces. If you have any left over biscuits – break a couple of those in it too.
GIBLET GRAVY FOR DRESSING: Take the parts that were saved for gravy (liver, back, gizzard) and up into 2 cups chicken broth. Bring to a boil and reduce heat to about 1-1/2 cups.
Boil 2 eggs and when boiled – peel. Slice into gravy mixture. Continue to slowly cook and when dressing is partially set, dip out about 2 to 3 tablespoons and put into gravy. Let cook and if too thin – add a little more dressing or make a thickening by adding 2 to 3 tablespoons corn starch to ½ cup very cold water and stir well and slowly add to gravy! Serve over dressing. (Now don’t go adding Cream of Mushroom soup or Cream of Chicken soup or sage to this dressing or giblet gravy – OR YOU WON’T HAVE MY MOM’S CHICKEN AND DRESSING!!! Enjoy!!
INGREDIENTS TO BUY:
1 WHOLE OR CUT UP CHICKEN (If cut up, you might not get giblets so you might want to buy some livers or something.)
Corn bread mixWhite bread
Celery
1 yellow onion
1 pkg. fresh green onions
1 large container of chicken broth
1 Dozen eggs
Milk
SWEET POTATO RECIPE
Jon Carole Gilbreath
TO SERVE 12 to 15. Preheat oven to 350 degrees.
¾ cup brown sugar + ½ cup
1 scant teaspoon baking powder
1-1/2 teaspoons salt
½ tsp. vanilla
½ cup pecan halves
1 bag miniature marshmallows
Bring a large saucepan of water to the boiling stage. Add chopped up potatoes into boiling water and boil until very tender when pierced with a fork. Drain well and add salt, baking powder and butter. Mash the potatoes until there are no chunks. Add brown sugar and vanilla flavoring. Mix well with mixer – until creamy and smooth. Taste to make sure you have enough salt, sugar, etc. Pour into large casserole dish.
Combine ½ stick butter, ½ cup brown sugar and pecans into an electric chopper and chop and blend until all ingredients are blended together and pecans are in small pieces. Then spoon this over the potato casserole. Bake for about 15 minutes and then remove from oven and spread the pecan topping over the entire casserole. Bake another 15 minutes and then remove and add enough marshmallows to cover top of casserole dish. Return to oven and allow marshmallows to brown. Remove from oven and enjoy!!!
Now let's all - get up in the morning, pray for God's guidance on how we can serve someone else this week - and then get busy doing it!
Good night and God Bless each of you!
Sunday, November 20, 2011
ANOTHER WEEK - ANOTHER BLOG
Good evening! Already after 9:30 - but just had to tell you again about the impact the two speakers I heard last week have had on me! Both talked about us doing what we can for others - spiritually - by either telling someone "our story" or "Jesus stories that relate to their situation," and the other about the seeds in us that need to be sowed. He said each of us had something (a talent) that we might not even recognize or realize we had - or have refused to use it because we are either afraid or lazy. That has haunted me -- I know there is more I could do! I love to cook - and want to do a cookbook - but not just a cookbook but one that will be used! If you have read of much of my blog - you know I love to write - I am sure I am not the best - but words do seem to flow through me. Sometimes I don't even know what I am going to say and then the words start to come! So I've been thinking about "our story" and how our life with Michelle might help others. I certainly have made many mistakes during this life of raising her -- but I feel we have done a lot right too! So I've started writing the story - amazing how the years melt away and memories of even the first months and years come flowing back! I am not sure how long it will take - but if the blogs are shorter - time is divided!
Michelle's birthday is Tuesday and I am planning a small party for her. I want it to be special though and am pulling out all the recipes - old and new to make lots of goodies. Of course the cake needed to be a decorated one, so Chez Bazan is doing it - but I am doing the rest! Several of the recipes are coming from Paul Dean's new Christmas book. Michelle had said she wanted red punch so I am making Cranberry - Pomegranate Punch from Paula's book.
CRANBERRY - POMEGRANATE PUNCH
(Makes 17 servings )
Ice cubes:
1/2 cup pomegranate seeds
1/2 cup fresh or frozen cranberries
Distilled water.
Punch:
1 - 64 oz. bottle cranberry pomegranate juice, chilled
1 bottle sparkling apple cider, chilled
1 cup pomegranate juice
1 cup tonic water, chilled*
(1) To prepare ice cubes:
Divide pomegranate seeds and cranberries between 2 ice cube trays. Add distilled water to trays until nearly full; freeze for 8 hours or until solid.
(2) To prepare pnch: Unmold ice cubes into a punch bowl. Add cranberry-pomegranate juice, apple cider, pomegranate juice and tonic water, stirring gently to combine. Serve immediately.
* I don't really like the taste of tonic water, so I will probably substitute ginger ale.
Another recipe I am making is:
SAUSAGE AND APPLE BITES
2-1/2 cups baking mix (Jiffy is good as well as Bisquick)
1 pound raw bulk breakfast sausage, hot or mild
1-1/2 cups shredded sharp cheddar cheese
1/4 cup finely chopped celery
2 tablespoons grated onion
1/2 tsp. garlic powder
2 medium apples, finely chopped (about 1/2 to 3/4 cup chopped finely)
Preparation:
Combine all ingredients, knead until well blended. Form into 1 inch balls and place on a baking sheet. Bake in 20 minutes, or until browned; turn after 10 minutes. Makes about 3 dozen.
Part of the table will included Sue's wonderful Chocoate Covered Strawberries and my sister is making a Chutney Chicken Salad to be served on Pita chips! The rest of it will be decided by how long it takes for me to make the other six or seven things!! I know - I am crazy - but I love that daughter of mine!!!
Ok - so start thinking about "your story" or the seed you are keeping hid that just might help someone else if you let the seed grow! Even today coming home this morning from church - there was a preacher from a cowboy church that was saying "Each of us has a talent - and we need to use it!"
So have a great Thanksgiving week, remembering to thank the ONE that gives us all we have - all the blessings!!!
Michelle's birthday is Tuesday and I am planning a small party for her. I want it to be special though and am pulling out all the recipes - old and new to make lots of goodies. Of course the cake needed to be a decorated one, so Chez Bazan is doing it - but I am doing the rest! Several of the recipes are coming from Paul Dean's new Christmas book. Michelle had said she wanted red punch so I am making Cranberry - Pomegranate Punch from Paula's book.
CRANBERRY - POMEGRANATE PUNCH
(Makes 17 servings )
Ice cubes:
1/2 cup pomegranate seeds
1/2 cup fresh or frozen cranberries
Distilled water.
Punch:
1 - 64 oz. bottle cranberry pomegranate juice, chilled
1 bottle sparkling apple cider, chilled
1 cup pomegranate juice
1 cup tonic water, chilled*
(1) To prepare ice cubes:
Divide pomegranate seeds and cranberries between 2 ice cube trays. Add distilled water to trays until nearly full; freeze for 8 hours or until solid.
(2) To prepare pnch: Unmold ice cubes into a punch bowl. Add cranberry-pomegranate juice, apple cider, pomegranate juice and tonic water, stirring gently to combine. Serve immediately.
* I don't really like the taste of tonic water, so I will probably substitute ginger ale.
Another recipe I am making is:
SAUSAGE AND APPLE BITES
2-1/2 cups baking mix (Jiffy is good as well as Bisquick)
1 pound raw bulk breakfast sausage, hot or mild
1-1/2 cups shredded sharp cheddar cheese
1/4 cup finely chopped celery
2 tablespoons grated onion
1/2 tsp. garlic powder
2 medium apples, finely chopped (about 1/2 to 3/4 cup chopped finely)
Preparation:
Combine all ingredients, knead until well blended. Form into 1 inch balls and place on a baking sheet. Bake in 20 minutes, or until browned; turn after 10 minutes. Makes about 3 dozen.
Part of the table will included Sue's wonderful Chocoate Covered Strawberries and my sister is making a Chutney Chicken Salad to be served on Pita chips! The rest of it will be decided by how long it takes for me to make the other six or seven things!! I know - I am crazy - but I love that daughter of mine!!!
Ok - so start thinking about "your story" or the seed you are keeping hid that just might help someone else if you let the seed grow! Even today coming home this morning from church - there was a preacher from a cowboy church that was saying "Each of us has a talent - and we need to use it!"
So have a great Thanksgiving week, remembering to thank the ONE that gives us all we have - all the blessings!!!
Sunday, November 13, 2011
SUNDAY NIGHT THOUGHTS
My goodness - it sure gets late fast. It is already 9:21 but just wanted to say: Get moving - Christmas is right around the corner! My house is almost completely reflecting Christmas except for a couple of wreaths for outside and lights on the house! It really is festive in a subdued way. Not as many trees and stuff -- just really great where it is! Thanks to Angie Hines and her amazing talent!!!
Do you ever shop at Dollar General? Well I do! I always try to make a trip when I need washing detergent, softener, that kind of things. But this week I found more neat Christmas things - little gifts, Christmas trivets -- got carried away!!!
I bought a new Paula Deen Christmas book - just like a needed another one -- but it really has some fun recipes in it!!! Can't wait to try a few of them out on friends at work!
Here is a little recipe sent by Pillsbury. Sounds pretty goode -- but when we googled Dried Figs - we found that Walgreens has them -- but none in Tyler. Kilgore was the closest -- just happens a friend at work was going this weekend -- so she said she would pick us up some!
Fig and Blue Cheese Appetizer Tarts
3 oz. 1/3 less fat cream cheese (Neufchatel; from 8 oz. pkg), softened
2/3 cup crumbled blue cheese (3 oz.)
1/4 cup Smucker's Sweet Orange Marmelade
2 Tablespoons Balassmic vinegar
16 dried Mission figs, coarsley chopped (1 cup)
1 can (12 oz.) Pillsbury Big and Flaky refrigerated crescent dinner rolls
1/2 cup Fisher Chef's Natural Chopped pecans
Heat oven to 350 degrees. In small bowl mix cream cheese and blue cheese with fork until well blendfed; set aside.
In one quart saucepan, stir marmalade and vinegar over low heat until mixed; stir in figs. Cook over low heat 5 to 7 minutes, stirring occasionally, until figs are softened. Remove from heat.
Remove crescent dough from package, but do not unrol. Cut roll of dough into 16 slices. On ungreased cookie sheets, place slices 2 inches apart. Press center of each slice to make an indentation, 1-1/2 inches in diameter.
Place one heaping teaspoon cheese mixture into each well. Top cheese with about 1 tablespoon fig mixture and 1/2 teaspoon pecans.
Bake 15 to 19 minutes or golden brown. Remove from cookie sheets to cooling rack; cool 10 minutes. Serve warm!
Well - I have a busy week coming up - but I really want to start blogging more -- so I will try.
Today we had a guest speaker and he was really dynamic - but everything he said made sense! I will try to get back on really soon and share some of his message! Until then, remember: God made a perfect world, we messed it up, and Jesus came to fix it! So if you've messed up, let Jesus fix it!
Have a good evening!
Do you ever shop at Dollar General? Well I do! I always try to make a trip when I need washing detergent, softener, that kind of things. But this week I found more neat Christmas things - little gifts, Christmas trivets -- got carried away!!!
I bought a new Paula Deen Christmas book - just like a needed another one -- but it really has some fun recipes in it!!! Can't wait to try a few of them out on friends at work!
Here is a little recipe sent by Pillsbury. Sounds pretty goode -- but when we googled Dried Figs - we found that Walgreens has them -- but none in Tyler. Kilgore was the closest -- just happens a friend at work was going this weekend -- so she said she would pick us up some!
Fig and Blue Cheese Appetizer Tarts
3 oz. 1/3 less fat cream cheese (Neufchatel; from 8 oz. pkg), softened
2/3 cup crumbled blue cheese (3 oz.)
1/4 cup Smucker's Sweet Orange Marmelade
2 Tablespoons Balassmic vinegar
16 dried Mission figs, coarsley chopped (1 cup)
1 can (12 oz.) Pillsbury Big and Flaky refrigerated crescent dinner rolls
1/2 cup Fisher Chef's Natural Chopped pecans
Heat oven to 350 degrees. In small bowl mix cream cheese and blue cheese with fork until well blendfed; set aside.
In one quart saucepan, stir marmalade and vinegar over low heat until mixed; stir in figs. Cook over low heat 5 to 7 minutes, stirring occasionally, until figs are softened. Remove from heat.
Remove crescent dough from package, but do not unrol. Cut roll of dough into 16 slices. On ungreased cookie sheets, place slices 2 inches apart. Press center of each slice to make an indentation, 1-1/2 inches in diameter.
Place one heaping teaspoon cheese mixture into each well. Top cheese with about 1 tablespoon fig mixture and 1/2 teaspoon pecans.
Bake 15 to 19 minutes or golden brown. Remove from cookie sheets to cooling rack; cool 10 minutes. Serve warm!
Well - I have a busy week coming up - but I really want to start blogging more -- so I will try.
Today we had a guest speaker and he was really dynamic - but everything he said made sense! I will try to get back on really soon and share some of his message! Until then, remember: God made a perfect world, we messed it up, and Jesus came to fix it! So if you've messed up, let Jesus fix it!
Have a good evening!
Sunday, November 6, 2011
oA WEEK OF WORK - ALL WORTH IT -- FOR THE INSPIRATION THAT CAME AT THE END OF IT!
My - what a busy weekend this turned out to be! Busy but rewarding -- in more than one way! My weekend actually started last weekend - when we started gathering groceries for cooking for Wednesday night at church. Tuesday night we started making chili - which the finished product is worth the trouble -- but when you are doing six times your original recipe -- cooking 22 lbs. of meat is an overpowering job. Then there are all the onions to chop, the cans to open, the tablespoons to measure! Oh well, we had some compliments -- the real compliments come when you get asked for the recipe - and that happened too. This was posted way back in either October 2010 or November 2010 -- so I am going to post it again tonight. It is just too hard to find something published that far back!! Then on Thursday evening, I went to get the groceries I needed to make 6 times my recipe of Creamy Broccoli Cheese Soup. (posted September 11, 2011) Cooked it on Friday evening for a Ladies Day event at church on Saturday. An awesome day -- it was a true reward to all who attended -- well, if they were affected like I was! The morning started with a little ice breaker and then Amy Clem gave a very inspiring and thoughtful devotional. Amy is one of our young ladies at church and it is so wonderful to see a young person with a heart like hers - so devoted to loving the Lord and willing to share that love through her delightful personality and talent. As she continues to grow, she will be an awesome and inspiring speaker for the Lord. As the morning progressed Melody Parker, daughter-in-law of John and Janet Parker brought a wonderful lesson. We had heard her before and were definitely blessed by her coming back to discuss "Recipes for Life." She reminded us of how important it for us to take care of our bodies and how what we do at one age will affect how our bodies hold out for years to come. She stressed proper rest, diet and exercise, and prayer. But with prayer, she brought home our responsibilty to do our part - such as teaching our children properly, taking care of them, etc. Here I have to say, I was guilty as sin of taking on more than I should, and certainly of not taking care of myself - after finding out I have several cracked ribs.
Then it was time for lunch - a lunch of soup, salad and desserts. Billie Usrey made a wonderful Cheese Tortellini soup and I made my Creamy Broccoli Cheese soup. Barbara Warner made a deliciously mixed green salad filled with fresh apples, cranberries, and walnuts. Then several ladies brought scrumptious cakes for dessert. The room was transformed into a beautiful fall setting with very pretty rented table toppers and decorations borrowed from Prime Timers, Billie, Barbara, and Beth. All and all it was a wonderful combined effort. We had prepared for the 90 people that signed up - we rented 100 china bowls, 100 forks, spoons, and tablecloths to cover tables for 100. We used glass plates and glasses. Of course, we were very disappointed by only 50 showing up. We had paid for at least half of what we didn't need. We understand that some emergencies occur, but 40???
After lunch Melody spoke to us again - taking us through a couple of exercises to give us practical ways to alleviate tension and clutter. She was as amazing and inspiring in the afternoon as in the morning. She is an amazing young woman with six children, the oldest 14 and the youngest only 5 months old. She teaches, does inspiring talks, cooks, takes care of her family, and finds time to read and study her Bible, other family enrichment books, and be good friends with many!
The only other thing I want to say about our Saturday event - is that I felt so privileged to get to help with the food and just thank Barbara Warner for allowing me to help. I also truly enjoyed working with Billie. She and I have the same philosphy - "Do it right or Don't do it at all!!"
If you have seen us lately, you will have noticed that Michelle has lost weight and looks so cute -- but all of her pants are almost falling off - they are just way too big. So I took her shopping this afternoon -- and in our quest - we shopped 4 different stores - but she came home with some really nice and cute size 6 Petite pants - and a cute top! Yes - Mom was in pain - but determined she would have pants that fit! SHE did this all on her own - slowly - just cutting back on her food and being more picky about what she ate. I am so proud of her!
Ok - here is the recipe I promised:
REALTEXAS
Jon Carole Gilbreath
3 Lbs. Ground meat (I like to mix really lean meat half and half with chili meat – you get better chili)
1 Cup Flour
2 Tablespoons salt
2 Teaspoons black pepper
Work the above ingredients together until all of the flour is worked into meat. Saute` slowly in a large, heavy pan until meat begins to change color – then add:
Allow to cook until done, but not brown, stirring frequently.
Then add 2 quarts hot water and simmer one hour.
Next – add:
4 Tablespoons Paprika
6 Tablespoons Chili Powder
2 Tablespoons Cumin
2 Small cans tomato sauce
Simmer for 1 hour, stirring gently, but often. Add more salt, pepper, or someTabasco
Freezes well – makes great enchiladas too!!
Here is the other recipe some asked for: The drizzle of salad dressing on the salad both on Wednesday night and Saturday. They were made without measuring - but this is the measured recipe:
DRESSING
Combine:
1 cup Extra virgin olive oil ( or canola oil)
3/4 cup sugar
1/2 cup Red Wine Vinegar
1 Tablespoon Worcestershire sauce
1/2 tsp. salt
2 minced or pressed fresh garlic cloves or 1 tablespoon of dried minced garlic or omit salt and use 1 T garlic salt
1/4 tsp. black pepper
1/4th teaspoon cayenne pepper
Wisk together the sugar and remaining six ingredients together until sugar starts to dissolve. Then while wisking, slowly add olive oil, continuing to wisk until it begins to slighly thicken. Wisk really good again before drizzling onto salad. NOTE: It will not take all of this for a salad with even 5 to 6 cups of mixed greens. Go lightly!!! Enjoy!!!
I hope you enjoyed my journey back through Saturday as much as I have. IT is good to have a reminder about how inspiring these young women were!!!
Well - I had something really inspiring to give you tonight - but I will save it and go get some of that rest that Melody said we need!
I hope each of you feel as blessed as I do - to have a wonderful family - and to have the privilege of a good deed now and then! May God bless each of you and your efforts!
Then it was time for lunch - a lunch of soup, salad and desserts. Billie Usrey made a wonderful Cheese Tortellini soup and I made my Creamy Broccoli Cheese soup. Barbara Warner made a deliciously mixed green salad filled with fresh apples, cranberries, and walnuts. Then several ladies brought scrumptious cakes for dessert. The room was transformed into a beautiful fall setting with very pretty rented table toppers and decorations borrowed from Prime Timers, Billie, Barbara, and Beth. All and all it was a wonderful combined effort. We had prepared for the 90 people that signed up - we rented 100 china bowls, 100 forks, spoons, and tablecloths to cover tables for 100. We used glass plates and glasses. Of course, we were very disappointed by only 50 showing up. We had paid for at least half of what we didn't need. We understand that some emergencies occur, but 40???
After lunch Melody spoke to us again - taking us through a couple of exercises to give us practical ways to alleviate tension and clutter. She was as amazing and inspiring in the afternoon as in the morning. She is an amazing young woman with six children, the oldest 14 and the youngest only 5 months old. She teaches, does inspiring talks, cooks, takes care of her family, and finds time to read and study her Bible, other family enrichment books, and be good friends with many!
The only other thing I want to say about our Saturday event - is that I felt so privileged to get to help with the food and just thank Barbara Warner for allowing me to help. I also truly enjoyed working with Billie. She and I have the same philosphy - "Do it right or Don't do it at all!!"
If you have seen us lately, you will have noticed that Michelle has lost weight and looks so cute -- but all of her pants are almost falling off - they are just way too big. So I took her shopping this afternoon -- and in our quest - we shopped 4 different stores - but she came home with some really nice and cute size 6 Petite pants - and a cute top! Yes - Mom was in pain - but determined she would have pants that fit! SHE did this all on her own - slowly - just cutting back on her food and being more picky about what she ate. I am so proud of her!
Ok - here is the recipe I promised:
REAL
Jon Carole Gilbreath
1 Cup Flour
2 Tablespoons salt
2 Teaspoons black pepper
Work the above ingredients together until all of the flour is worked into meat. Saute` slowly in a large, heavy pan until meat begins to change color – then add:
2 Medium onions, chopped
3 Tablespoons minced garlicAllow to cook until done, but not brown, stirring frequently.
Then add 2 quarts hot water and simmer one hour.
Next – add:
4 Tablespoons Paprika
6 Tablespoons Chili Powder
2 Tablespoons Cumin
2 Small cans tomato sauce
Simmer for 1 hour, stirring gently, but often. Add more salt, pepper, or some
Freezes well – makes great enchiladas too!!
Here is the other recipe some asked for: The drizzle of salad dressing on the salad both on Wednesday night and Saturday. They were made without measuring - but this is the measured recipe:
DRESSING
Combine:
1 cup Extra virgin olive oil ( or canola oil)
3/4 cup sugar
1/2 cup Red Wine Vinegar
1 Tablespoon Worcestershire sauce
1/2 tsp. salt
2 minced or pressed fresh garlic cloves or 1 tablespoon of dried minced garlic or omit salt and use 1 T garlic salt
1/4 tsp. black pepper
1/4th teaspoon cayenne pepper
Wisk together the sugar and remaining six ingredients together until sugar starts to dissolve. Then while wisking, slowly add olive oil, continuing to wisk until it begins to slighly thicken. Wisk really good again before drizzling onto salad. NOTE: It will not take all of this for a salad with even 5 to 6 cups of mixed greens. Go lightly!!! Enjoy!!!
I hope you enjoyed my journey back through Saturday as much as I have. IT is good to have a reminder about how inspiring these young women were!!!
Well - I had something really inspiring to give you tonight - but I will save it and go get some of that rest that Melody said we need!
I hope each of you feel as blessed as I do - to have a wonderful family - and to have the privilege of a good deed now and then! May God bless each of you and your efforts!
Monday, October 31, 2011
ONE DAY LATE - -SORRY BUT TIME RAN OUT!!!
Well - good evening! I am one night late -- just had too much on my mind and too busy in the kitchen to write! Lots has happened -- one of which was one of my favorite events - Pilot Club's "Tablescapes." WE get companies to sponsor a table (only $250.00 - which all goes to help individuals) and then decorate it - either advertising products or showing how to set a wonderful holiday table. I have happily decorated Southside's table for the past three years and this year I asked Angie Hines, sister of Susan Myers who owns Red Barn Flowers and Gift, to help me. Well Susan supplied all of the great decorations and Angie helped me arrange the table. As you will be able to see - it was awesome - not really something you could add food dishes and have a meal - but a wonderfully decorated table. - Some of the decorations will be calmed down some - but will wind up on my table! They are both wonderfully talented ladies who are willing to help a friend and I appreciate them so much! Several ladies disected my table and went straight from Tablescapes to Red Barn - and for that I am also grateful. There were many other tables just as awesome - some a lot more functional but very festive!
I am getting ready to cook at church again on Wednesday and again on Saturday for a ladies event. My poor husband never gets a home cooked meal anymore - I really wear myself out with all this "outside cooking!" He is very understanding and I appreciate him so much!
I tried a new recipe I heard about and it might be a good substitution - but does not do the real thing a run for its money! The recipe for Lemon Bars:
EASY LEMON BARS
1 Angel Food Cake Mix
1 Can Lemon Pie Filling
Combine well and bake in greased and floured pan for approximately 30 minutes at 350 degrees or until done at touch. (You know when you gently touch the top, it doesn't leave an indention but bounces back.) It puffs up kinda like a Souffle and definitely has the lemon bar taste but not the tartness or texture. I did sprinkle with powdered sugar!!
For this Wednesday night I am having Frito pies with homemade chili, Fritos, and cheese. The Chili recipe was posted back in 2010 - called "Real Texas Chili." We will also have a great green salad with Spring Mix greens, Spinach, walnuts, cranberries, grapes, Feta Cheese, and an olive oil drizzle. Dessert will be Milk Chocolate Brownies with walnuts, and Pumpkin bars. This is the last Wednesday I will be cooking until 2012 if they ask me again!
Today we had a Halloween fest with scary Halloween themed food. Some really great efforts from several employees at our branch. Our two hostesses deserve our greatest thanks. Melissa and Kim get the event going each year with a rousing poem of invitation, really fun table decorations, and all out efforts for scary foods. They deserve our greatest thanks for going all out trying to make sure our branch has something special! This year we had "Spider Pies", a goulish halloween seafood salad, pumkin-banana cupcakes, really good and very cute skeleton pimento cheese sandwiches to just name a few! I made a Great white Pumpkin ball - which was ridiculously expensive because it called for two logs of goat cheese. I had no idea - but those little 2 X 1" logs were $4.79 a piece. Here is the recipe and then I will tell you what I did with the remainder!!
GREAT WHITE PUMPKIN
2 - 12 OZ. blocks white Extra Sharp WHITE Cheddar cheese
1 - 8 0z. cream cheese
2 - logs blue chees (found mine at Fresh)
1/2 tsp. black pepper.
That was it. -- and Boring TASTE!!!
So - I added 1/2 tsp cayenne pepper and 2 tablespoons minced garlic (Penzey's of course)
Then I rounded into a ball resembling a pumpkin.
Then you are suppose to make lines so it will look like a real pumpkin. I made a mess - so this morning Travis redid it and it really was great. He added pretsels for stem and then took some grapefine from our garden and put the leaves and vine on top.
I had lots of compliments - brought the 1/3 that was left - combined it with Pimento cheese fixings - more cheese, pimento, jalapeno, Duke's mayonnaise and I believe we have some awesome Pimento cheese!
Well - it is really getting late and I am really, really tired - just thinking about the six recipes of Chili we will make and all of the desserts!
Have a great Tuesday - do something great for someone else - and Praise God for all of your blessings!
Thanks for checking in!
I am getting ready to cook at church again on Wednesday and again on Saturday for a ladies event. My poor husband never gets a home cooked meal anymore - I really wear myself out with all this "outside cooking!" He is very understanding and I appreciate him so much!
I tried a new recipe I heard about and it might be a good substitution - but does not do the real thing a run for its money! The recipe for Lemon Bars:
EASY LEMON BARS
1 Angel Food Cake Mix
1 Can Lemon Pie Filling
Combine well and bake in greased and floured pan for approximately 30 minutes at 350 degrees or until done at touch. (You know when you gently touch the top, it doesn't leave an indention but bounces back.) It puffs up kinda like a Souffle and definitely has the lemon bar taste but not the tartness or texture. I did sprinkle with powdered sugar!!
For this Wednesday night I am having Frito pies with homemade chili, Fritos, and cheese. The Chili recipe was posted back in 2010 - called "Real Texas Chili." We will also have a great green salad with Spring Mix greens, Spinach, walnuts, cranberries, grapes, Feta Cheese, and an olive oil drizzle. Dessert will be Milk Chocolate Brownies with walnuts, and Pumpkin bars. This is the last Wednesday I will be cooking until 2012 if they ask me again!
Today we had a Halloween fest with scary Halloween themed food. Some really great efforts from several employees at our branch. Our two hostesses deserve our greatest thanks. Melissa and Kim get the event going each year with a rousing poem of invitation, really fun table decorations, and all out efforts for scary foods. They deserve our greatest thanks for going all out trying to make sure our branch has something special! This year we had "Spider Pies", a goulish halloween seafood salad, pumkin-banana cupcakes, really good and very cute skeleton pimento cheese sandwiches to just name a few! I made a Great white Pumpkin ball - which was ridiculously expensive because it called for two logs of goat cheese. I had no idea - but those little 2 X 1" logs were $4.79 a piece. Here is the recipe and then I will tell you what I did with the remainder!!
GREAT WHITE PUMPKIN
2 - 12 OZ. blocks white Extra Sharp WHITE Cheddar cheese
1 - 8 0z. cream cheese
2 - logs blue chees (found mine at Fresh)
1/2 tsp. black pepper.
That was it. -- and Boring TASTE!!!
So - I added 1/2 tsp cayenne pepper and 2 tablespoons minced garlic (Penzey's of course)
Then I rounded into a ball resembling a pumpkin.
Then you are suppose to make lines so it will look like a real pumpkin. I made a mess - so this morning Travis redid it and it really was great. He added pretsels for stem and then took some grapefine from our garden and put the leaves and vine on top.
I had lots of compliments - brought the 1/3 that was left - combined it with Pimento cheese fixings - more cheese, pimento, jalapeno, Duke's mayonnaise and I believe we have some awesome Pimento cheese!
Well - it is really getting late and I am really, really tired - just thinking about the six recipes of Chili we will make and all of the desserts!
Have a great Tuesday - do something great for someone else - and Praise God for all of your blessings!
Thanks for checking in!
Sunday, October 23, 2011
GREAT WEEKEND IS ALMOST GONE
Good Sunday evening! All is well and the world is back on it axis at the Gilbreath home now that Travis is home from Miami. Dogs are content, Travis gets his job back of feeding and walking our little furry babies, Michelle goes back to her room to sleep, and I have time tonight to write my blog! WOW - when on link is missing - nothing fits. I wonder if that is how Travis feels when I am away??? But I am glad that he and Mark had a good time and accomplished whatever it was they went to accomplish!
I was just to tired of food after cooking Wednesday night! Basically it turned out ok - but now I have to decide what I will cook for next Wednesday! I had planned to do a nice stew, cornbread and great dessert -- but now at the Ladies Day Retreat - the menu is soup -- so I don't want to rain on their parade - and because it is only three days later, I am reconsidering!!!
I went to Fresh this afternoon -- the more I go there - the more I like it! It is just amazing at the choices that one has when shopping there! Of course it was a little strange - seeing several people walking around shopping and sipping on Margarita's on a Sunday afternoon! I did buy some wonderful tasting bread - it is cranberry orange -- will be delicious for breakfast!
Here is a cake recipe I plan to make very, very soon!
PUMPKIN POUND CAKE WITH BUTTERMILK GLAZE
The glaze on this mouthwatering cake is enough to make you want to lick the bowl. Drain the canned pumpkin before making the cake batter to keep the cake's texture light. Yeild: 16 slices
INGREDIENTS
Cake:
Cooking spray
1 tablespoon all purpose flour
1 (15 ounce) can pumpkin
3/4 cup granulated sugar
3/4 cu packed dark brown sugar
1/2 cup butter, softened
4 large eggs
1 teaspoon vanilla extract
3 cups alll purpose flour
1-1/2 teaspoons pumpkin pie spice (the best I've found is Penzey's)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup fat-free buttermilk
Glaze:
1/3 cup fat free buttermilk
1/3 cup granulated sugar
2 tablespoons butter
2 teaspoons cornstarch
1/8 teaspoon baking soda
Preparation
To prepare the cake, lightly coat a 10 inch tube pan with cooking spray; dust with 1 tablespoon flour. Spread pumpkin over 2 layers of paper towels; cover with 2 additional layers of paper towels. Let stand about 10 minutes. Scrape drained pumpkin into a bowl.
Place 3/4 cup granulated sugar, brown sugar, and 1/2 cup butter in a large bowl; beat with a mixer at medium speed 3 minutes or until well blended. Add eggs, one at a time, beating well after each addition. Beat in pumpkin and vanilla. Lightly spoon 3 cups flour into dry measuring cups, and level with a knife. Combine flour and next four ingredients (through salt) in a bowl, stirring well with a whisk. Add flour mixture and 3/4 cup buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
Spoon batter into prepared pan. Bake at 350 degrees for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove from pan, and cool completely on rack.
To prepare glaze, combine 1/3 cup buttermilk and remaining ingredients in a small saucepan over medium heat; bring to a boil. Cook 1 minute or until thick, stirring constantly, remove from heat. Drizzle cake with glaze.
Cake really sounds delicious! I would love to cook it for the dessert for next Wednesday -- but that would require I make 8 of them!!!
How many of you like Ceasar Salad? If you do, stay tuned for an easy, light recipe that will make your mouth water!!!
Tonight I heard something I had never heard about - but makes sense! God doesn't need us! WHEN HE wants something done, whether it is a new church to be planted in a foreign land or someone encouraged with attention from their brothers and sisters. When we have a thought - like I should take them some food, or I should at least send a card - but time and other things deter us and we let the time go by and don't do anything. Then we see in a bulletin thank you notes for the cards, expressions of love by the food and calls one received - we know God gave us a hint, we let it slip by - so he gave someone else the thought and they responded. I'm sure this has happened to all of us -- surely I am not the only one -- so let's all try to answer these requests of God and be more conscious of uplifting and helping our fellow man! God will bless our efforts!!!
Later!!!
Preheat oven to 350 degrees
I was just to tired of food after cooking Wednesday night! Basically it turned out ok - but now I have to decide what I will cook for next Wednesday! I had planned to do a nice stew, cornbread and great dessert -- but now at the Ladies Day Retreat - the menu is soup -- so I don't want to rain on their parade - and because it is only three days later, I am reconsidering!!!
I went to Fresh this afternoon -- the more I go there - the more I like it! It is just amazing at the choices that one has when shopping there! Of course it was a little strange - seeing several people walking around shopping and sipping on Margarita's on a Sunday afternoon! I did buy some wonderful tasting bread - it is cranberry orange -- will be delicious for breakfast!
Here is a cake recipe I plan to make very, very soon!
PUMPKIN POUND CAKE WITH BUTTERMILK GLAZE
The glaze on this mouthwatering cake is enough to make you want to lick the bowl. Drain the canned pumpkin before making the cake batter to keep the cake's texture light. Yeild: 16 slices
INGREDIENTS
Cake:
Cooking spray
1 tablespoon all purpose flour
1 (15 ounce) can pumpkin
3/4 cup granulated sugar
3/4 cu packed dark brown sugar
1/2 cup butter, softened
4 large eggs
1 teaspoon vanilla extract
3 cups alll purpose flour
1-1/2 teaspoons pumpkin pie spice (the best I've found is Penzey's)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup fat-free buttermilk
Glaze:
1/3 cup fat free buttermilk
1/3 cup granulated sugar
2 tablespoons butter
2 teaspoons cornstarch
1/8 teaspoon baking soda
Preparation
To prepare the cake, lightly coat a 10 inch tube pan with cooking spray; dust with 1 tablespoon flour. Spread pumpkin over 2 layers of paper towels; cover with 2 additional layers of paper towels. Let stand about 10 minutes. Scrape drained pumpkin into a bowl.
Place 3/4 cup granulated sugar, brown sugar, and 1/2 cup butter in a large bowl; beat with a mixer at medium speed 3 minutes or until well blended. Add eggs, one at a time, beating well after each addition. Beat in pumpkin and vanilla. Lightly spoon 3 cups flour into dry measuring cups, and level with a knife. Combine flour and next four ingredients (through salt) in a bowl, stirring well with a whisk. Add flour mixture and 3/4 cup buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
Spoon batter into prepared pan. Bake at 350 degrees for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove from pan, and cool completely on rack.
To prepare glaze, combine 1/3 cup buttermilk and remaining ingredients in a small saucepan over medium heat; bring to a boil. Cook 1 minute or until thick, stirring constantly, remove from heat. Drizzle cake with glaze.
Cake really sounds delicious! I would love to cook it for the dessert for next Wednesday -- but that would require I make 8 of them!!!
How many of you like Ceasar Salad? If you do, stay tuned for an easy, light recipe that will make your mouth water!!!
Tonight I heard something I had never heard about - but makes sense! God doesn't need us! WHEN HE wants something done, whether it is a new church to be planted in a foreign land or someone encouraged with attention from their brothers and sisters. When we have a thought - like I should take them some food, or I should at least send a card - but time and other things deter us and we let the time go by and don't do anything. Then we see in a bulletin thank you notes for the cards, expressions of love by the food and calls one received - we know God gave us a hint, we let it slip by - so he gave someone else the thought and they responded. I'm sure this has happened to all of us -- surely I am not the only one -- so let's all try to answer these requests of God and be more conscious of uplifting and helping our fellow man! God will bless our efforts!!!
Later!!!
Preheat oven to 350 degrees
Sunday, October 16, 2011
SUNDAY EVENING - PART 2
Was that video awesome or what? I can't wait to try it!!!
It was great being with my niece today too! She is such a delight and so entertaining. She is becoming quite a whiz at playing games. She keeps a Monopoly game going with her Meme - and is always challenging me to some game! She is so sharp!!!
Well - I am attempting something quite different from anything I have ever done! I have the beginnings of "Cake Balls" started - but it is a slow process! First you bake a cake - then you crumble it up and mix it with icing. Then it needs to chill overnight or for 5 or 6 hours. After that - you take and roll out about 1-1/2 inch balls. Then they must freeze. Then the fun starts - you dip them in coating and decorate. Mine are in the freezer right now! Guess I will dip and decorate tomorrow night!!! I'll take a picture of my attempts and post it for you - with further and more detailed instructions!!!
This afternoon we went and purchased the groceries for the Wednesday night meal we will prepare. IT is going to be Glazed, spiral cut ham, Sweet potato casserole, green beans almond, rolls and Apple tortillas. So - come eat with us!!
Thinking about Mark's sermon tonight led me to think about an email I received today. It was about how thankful we should be for our washers and dryers. I want to share this with you!!
Build fire in backyard to heat kettle of rain water. Set tubs so smoke
wont blow in eyes if wind is pert. Shave one hole cake of lie soap in boilin water.
Sort things, make 3 piles
1 pile white,
1 pile colored,
1 pile work britches and rags.
To make starch, stir flour in cool water to smooth, then thin down with
boiling water.
Take white things, rub dirty spots on board, scrub hard, and boil, then
rub colored don't boil just wrench and starch.
Take things out of kettle with broom stick handle, then wrench, and
starch.
Hang old rags on fence.
Spread tea towels on grass.
Pore wrench water in flower bed. Scrub porch with hot soapy water.
Turn tubs upside down.
Go put on clean dress, smooth hair with hair combs.. Brew cup of tea, sit
and rock a spell and count your blessings.
================================================
Paste this over your washer and dryer Next time when you think things are
bleak, read it again, kiss that washing machine and dryer, and give
thanks.. First thing each morning you should run and hug your washer and
dryer, also your toilet---those two-holers used to get mighty cold!
Well - it really is getting late - so I am going to sign off! I'll let you know how the Cake Balls turn out! Have blessed tomorrow - and remember to Thank God for your blessings! They all come from Him!!
It was great being with my niece today too! She is such a delight and so entertaining. She is becoming quite a whiz at playing games. She keeps a Monopoly game going with her Meme - and is always challenging me to some game! She is so sharp!!!
Well - I am attempting something quite different from anything I have ever done! I have the beginnings of "Cake Balls" started - but it is a slow process! First you bake a cake - then you crumble it up and mix it with icing. Then it needs to chill overnight or for 5 or 6 hours. After that - you take and roll out about 1-1/2 inch balls. Then they must freeze. Then the fun starts - you dip them in coating and decorate. Mine are in the freezer right now! Guess I will dip and decorate tomorrow night!!! I'll take a picture of my attempts and post it for you - with further and more detailed instructions!!!
This afternoon we went and purchased the groceries for the Wednesday night meal we will prepare. IT is going to be Glazed, spiral cut ham, Sweet potato casserole, green beans almond, rolls and Apple tortillas. So - come eat with us!!
Thinking about Mark's sermon tonight led me to think about an email I received today. It was about how thankful we should be for our washers and dryers. I want to share this with you!!
Years ago an Alabama grandmother gave the new bride the following recipe
WARSHING CLOTHESthis is an exact copy as written and found in an old scrapbook -
with spelling errors and all.
Build fire in backyard to heat kettle of rain water. Set tubs so smoke
wont blow in eyes if wind is pert. Shave one hole cake of lie soap in boilin water.
Sort things, make 3 piles
1 pile white,
1 pile colored,
1 pile work britches and rags.
To make starch, stir flour in cool water to smooth, then thin down with
boiling water.
Take white things, rub dirty spots on board, scrub hard, and boil, then
rub colored don't boil just wrench and starch.
Take things out of kettle with broom stick handle, then wrench, and
starch.
Hang old rags on fence.
Spread tea towels on grass.
Pore wrench water in flower bed. Scrub porch with hot soapy water.
Turn tubs upside down.
Go put on clean dress, smooth hair with hair combs.. Brew cup of tea, sit
and rock a spell and count your blessings.
================================================
Paste this over your washer and dryer Next time when you think things are
bleak, read it again, kiss that washing machine and dryer, and give
thanks.. First thing each morning you should run and hug your washer and
dryer, also your toilet---those two-holers used to get mighty cold!
Well - it really is getting late - so I am going to sign off! I'll let you know how the Cake Balls turn out! Have blessed tomorrow - and remember to Thank God for your blessings! They all come from Him!!
That was a true story -- I don't remember all of that - but we did have clothes lines - clothes smelled so good. My Mom would make my sister and I full, full, net pedicoats and we would wash them - and then starch them really stiff - and hang them on the lines to dry. I would stretch mine across a couple of lines so it would stand straight out!!! Oh what we girls did back then for "fashion!!"For you non-southerners - wrench means, rinse ;)
AND WE THINK WE HAVE IT ROUGH!
SUNDAY EVENING ALREADY AND IT IS GETTING LATE - Part 1
Good evening - hope you attended worship services as good as ours. We had a substitute song leader - but singing was just as good! Mark's sermon was one of the best ever! Tonight his lesson was to remember to look up to say Thank you to our Heavenly Father who provides every blessing we have!
Looks like I can't type below it! So -- check out Part 2 for tonight Too - but watch this first!
Looks like I can't type below it! So -- check out Part 2 for tonight Too - but watch this first!
Wednesday, October 12, 2011
A COOL EVENING - SOUP AND STEWS ARE IN ORDER!
Good evening! Thought I would take this time to update you! Yesterday Travis came home with his lip black, I was shocked; I had forgotten that he had a follow-up appointment with dermatologist.. They did a biopsy on his lip six week ago. They froze his lip three times and didn't actually say the big "C" word, but told him she didn't like the biopsy report. So he has been in major pain today. I didn't go to church but cooked him homemade chicken-rice soup! He only ate one helping - not sure if appetite wasn't the same as usual or he just tolerated it. Please pray the lip will heal properly and all will be ok!!
Monday was a holiday from the bank so I made a delicious (even if I do say so myself) beef stew. So - here is the recipe as I remember it! It makes a large amount -- but it went fast!!
COUNTRY BEEF STEW
1 large pkg. stew meat or cut up a big nice piece of sirloin steak in inch squares
1 onion chopped
2 to 3 garlic cloves, pressed
1 pkg. (5 or 6 large) carrot, cleaned and cut into about 1/2inch chunks
8 to 10 large red potatoes - peeled and cut into at least fourths
1 can hominy, drained
1 can (15-1/2 oz.) diced tomatoes
2 tablespoons tomato paste ( I love the paste in the tube)
Salt to taste
Good shakes of black pepper (of course I used Penzey's Fresh Ground and probably used 1 tablespoon)
3 large bay leaves
1 tsp. sugar
2 tablespoons Pensey's Beef Roast Flavoring
2 cups cheap red wine
2 tablespoons Canola oil
Heat Canola oil in large skillet and add beef - seasoned with salt and generously covered with black pepper. Saute until red is missing. Add onion and garlic, red wine and bay leaves. Cook until onion is tender and wine is cooked down. Place beef mixture in a large crock pot. Start on high and add 2 cups hot water and 2 tsp. chicken instant chicken bouillon. Allow to cook until starts to boil. Add carrots. Then add potatoes and let cook for about 20 minutes on high. Then add tomatoes, hominy,sugar, and other seasoningsm- except tomato paste. Let cook until meat is tender. Check water and if needed add 1 cup very hot. Taste and add salt and black pepper to taste. Once meat is tender add the tomato paste and cook just a little longer, put on warm until ready to serve!!
Sounds involved - but it flows and I had it ready in about 4 to 5 hours. It could have been much faster but I would put the veggies on top of beef in crock pot and go shopping, or go to Mom's. Normally I would have cooked it all in a big old iron pan with a lid either left it on the stove top or put in the oven for about 2 hours! Same thing accomplished.!!!
I had bought a chicken and had planned to cook it and make chicken enchiladas but Travis wanted soup so that is what I did!! Yes - I actually bought a whole chicken, cut it up, took off 98% of the skin, then boiled it. Why - when there is every choice at the grocery store: whole chicken cup up; chicken breasts, with skin or skinless, with bones or boneless; chicken legs or thighs - skinless or with skin. Well - here is a lesson in being a little old fashion! The whole chicken was $4.69 - the cut up chicken was $10.49 (smallest one and that was at Super 1) - so I decided I could take about 5 minutes and cut that old bird up!!!! Yes - something I hate worse than cutting up chicken is sacking my own groceries , taking them to the car, and putting them in the car. Then you have to unload them at hone! But - I was near there when I got finished getting hair done -and it is cheaper - so I bit the bullet and did it!!
Oh here is a tip I have been intending to give! Have you tried the Gourmet Chicken Salad with Cranberries and Pecans at Sams. It is in the deli (where special cheeses are located). IT is wonderful - I love it. It seems to have a dressing that has poppy seeds. It would be great for a luncheon or just to eat! I shared it with my sister and then my Mom.
The only deed I did on Monday was take my Mom a big helping (probably two helpings) of stew and earlier the chicken salad -- but that was good! So tomorrow we all need to try to make someone else happy!!! I hope you have a great tomorrow and God will grant you a special blessing.
Monday was a holiday from the bank so I made a delicious (even if I do say so myself) beef stew. So - here is the recipe as I remember it! It makes a large amount -- but it went fast!!
COUNTRY BEEF STEW
1 large pkg. stew meat or cut up a big nice piece of sirloin steak in inch squares
1 onion chopped
2 to 3 garlic cloves, pressed
1 pkg. (5 or 6 large) carrot, cleaned and cut into about 1/2inch chunks
8 to 10 large red potatoes - peeled and cut into at least fourths
1 can hominy, drained
1 can (15-1/2 oz.) diced tomatoes
2 tablespoons tomato paste ( I love the paste in the tube)
Salt to taste
Good shakes of black pepper (of course I used Penzey's Fresh Ground and probably used 1 tablespoon)
3 large bay leaves
1 tsp. sugar
2 tablespoons Pensey's Beef Roast Flavoring
2 cups cheap red wine
2 tablespoons Canola oil
Heat Canola oil in large skillet and add beef - seasoned with salt and generously covered with black pepper. Saute until red is missing. Add onion and garlic, red wine and bay leaves. Cook until onion is tender and wine is cooked down. Place beef mixture in a large crock pot. Start on high and add 2 cups hot water and 2 tsp. chicken instant chicken bouillon. Allow to cook until starts to boil. Add carrots. Then add potatoes and let cook for about 20 minutes on high. Then add tomatoes, hominy,sugar, and other seasoningsm- except tomato paste. Let cook until meat is tender. Check water and if needed add 1 cup very hot. Taste and add salt and black pepper to taste. Once meat is tender add the tomato paste and cook just a little longer, put on warm until ready to serve!!
Sounds involved - but it flows and I had it ready in about 4 to 5 hours. It could have been much faster but I would put the veggies on top of beef in crock pot and go shopping, or go to Mom's. Normally I would have cooked it all in a big old iron pan with a lid either left it on the stove top or put in the oven for about 2 hours! Same thing accomplished.!!!
I had bought a chicken and had planned to cook it and make chicken enchiladas but Travis wanted soup so that is what I did!! Yes - I actually bought a whole chicken, cut it up, took off 98% of the skin, then boiled it. Why - when there is every choice at the grocery store: whole chicken cup up; chicken breasts, with skin or skinless, with bones or boneless; chicken legs or thighs - skinless or with skin. Well - here is a lesson in being a little old fashion! The whole chicken was $4.69 - the cut up chicken was $10.49 (smallest one and that was at Super 1) - so I decided I could take about 5 minutes and cut that old bird up!!!! Yes - something I hate worse than cutting up chicken is sacking my own groceries , taking them to the car, and putting them in the car. Then you have to unload them at hone! But - I was near there when I got finished getting hair done -and it is cheaper - so I bit the bullet and did it!!
Oh here is a tip I have been intending to give! Have you tried the Gourmet Chicken Salad with Cranberries and Pecans at Sams. It is in the deli (where special cheeses are located). IT is wonderful - I love it. It seems to have a dressing that has poppy seeds. It would be great for a luncheon or just to eat! I shared it with my sister and then my Mom.
The only deed I did on Monday was take my Mom a big helping (probably two helpings) of stew and earlier the chicken salad -- but that was good! So tomorrow we all need to try to make someone else happy!!! I hope you have a great tomorrow and God will grant you a special blessing.
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