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September 2020
Looking for a new twist for a potato dish to go with your Labor Day BBQ? Try this yummy choice!
Sherrie’s Greek Potatoes
INGREDIENTS:
5 pounds Red Potatoes, cut French-Fry style (thick)
All-Purpose Greek Seasoning, salt-free
Salt
1 bunch of green onions or chives fresh from the garden, chopped
1 stick of Butter
Water
DIRECTIONS:
(1). Spread potatoes in foil-lined baking dish (9x13xx2).
(2). Sprinkle potatoes generously with Greek Seasoning. and moderately with salt. Mix well with hands.
(3). Spread out potatoes evenly in baking dish and add ¼ inch of water in bottom of the dish.
(4). Top potatoes with chives and dollops of butter. Sprinkle with more Greek Seasoning.
(5). Cover with foil and bake at 400 degrees until tender (about an hour). Check after 30 minutes for tenderness. Stir, cover and return to oven.
(6). Remove foil cover and broil until browned (about 10-15 minutes).
OPTION 1: Use a medium Yellow Onion, sliced and separated into rings, instead of chives or green onions.
OPTION 2: A generous sprinkling of parmesan cheese before or after broiling step.
Jesus answered, “It is written: ‘Man shall not live on bread alone.’ ” ~ Luke 4:4 NIV (2011)
Then Jesus declared, “I am the bread of life.” ~ John 6:35a NIV (2011)
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August 2020
Are you looking for something different to do with your canned goods? Here’s an idea!
7-BEAN SALAD
INGREDIENTS:
One can each of Black-Eyed Peas, Baby Lima Beans, Large Butter Beans, Black Beans, Garbanzo Beans, Dark Red Kidney Beans, Pinto Beans
One 2.25 ounce can Sliced Ripe Olives
One 4 ounce can Diced Pimientos
One medium Green Bell Pepper, diced
Four Green Onions, sliced thin
Five stalks Celery, diced
One bottle of Zesty Italian Dressing
DIRECTIONS:
(1). Drain beans well. Pour all beans into a large bowl.
(2). Drain olives and pimientos well. Add to beans in the large bowl.
(3). Add bell pepper, onion, celery, and entire bottle of dressing. Stir together and chill well.
Another Idea: Reserve the liquid from each can of beans, mixed together, to be frozen and used as a soup base at a later time.
Jesus answered, “It is written: ‘Man shall not live on bread alone.’ ” ~ Luke 4:4 NIV (2011)
Then Jesus declared, “I am the bread of life.” ~ John 6:35a NIV (2011)
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July 2020
Oriental Coleslaw
Are you looking for a little different Cole slaw for your favorite Barbeque feasts? Try this one. It’s a family favorite!
INGREDIENTS:
2 Tablespoons Butter
2 ounces sliced Almonds
1 3-ounce package Maruchan Ramen Noodle soup mix, chicken flavored
½ cup Sugar
1 Tablespoon Soy Sauce
½ cup oil
¼ cup apple cider vinegar
1-pound bag Cole slaw
2-3 ounces sunflower seed kernels
DIRECTIONS:
Step 1: Break up noodles very well. Set aside seasoning packet for step 3.
Step 2: Sauté noodles and almonds together with butter in a skillet until brown. Cool completely.
Step 3: In a jar mix together seasoning packet, sugar, soy sauce, oil, and vinegar to make a dressing. This will make more dressing than you will need for this salad.
Step 4: In a large bowl mix slaw, sunflower seeds, sautéed noodles and almonds. Add dressing at the last minute to maintain the crisp and crunchy quality of the Cole slaw.
Option 1: Shred fresh cabbage instead of using prepared Cole slaw.
Option 2: After step 2, store noodles and almonds in a zip lock bag. Mix with Cole slaw, sunflower seeds and dressings as needed for individual servings.
Jesus answered, “It is written: ‘Man shall not live on bread alone.’ ” ~ Luke 4:4 NIV (2011)
Then Jesus declared, “I am the bread of life.” ~ John 6:35a NIV (2011)
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June 2020
Mini Grill Master
Whether you are looking to salvage cold French fries or want to get creative with fresh produce from your garden or just want to do a meal on the grill rather than heat up your kitchen this simmer, give this a try. For me it was all three. COVID-19 isolation is bringing out the creativity! So, here is what I did.
INGREDIENTS:
Large double order French Fries, cold and cut in ½ inch lengths
Large sweet onion, peeled, quartered, and sliced thin
½ cup or so of butter, oil or shortening
Spicy Cajun seasoning
Fresh Zucchini, washed and sliced lengthwise about 1/2 inch thick
Salt and Pepper to taste
Link Sausage of your choice (I used jalapeno cheese pork sausage)
Parmesan Cheese
DIRECTIONS:
(1). Sauté onion in skillet on stovetop til begins to brown. Add French Fries, stirring til thoroughly heated. Season with Cajun seasoning. Place a big scoop on each plate to serve as a “bed” for the zucchini.
(2). On a grill (I used my small electric grill), sear the sausage links on both sides. Place on plates beside or on top of the bed of onion and French Fries.
(3). Place zucchini on grill. It will cook very quickly and tear easily if picked up with tongs. Sear both sides.
(4). Lay zucchini on bed of onion and French Fries. Top with salt and pepper, and a generous sprinkling of Parmesan cheese. Serve with a side of watermelon and your favorite pickles (I chose baby corn, beets and okra.) Delicious!
Other Options: Use fresh potatoes, diced. Add them to the skillet first since they will need to cook, not just heat up.
Jesus answered, “It is written: ‘Man shall not live on bread alone.’ ” ~ Luke 4:4 NIV (2011)
Then Jesus declared, “I am the bread of life.” ~ John 6:35a NIV (2011)
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May 13, 2020
You did the COVID-19 grab and run at the grocery store 2 months ago. Got what you could….. without developing a menu or meal plan….basically whatever was left in the midst of the panic purchasing. You’re working from home. The kids are home all day. Isolation. Lockdown. Quarantine. So, all the “good stuff” has been eaten. And now you are wondering what to do with what’s left. Things you may not even usually eat….but it’s food, right? Well, here’s what I did. I took some of my produce, some things from my freezer, some canned goods, and some spices from my pantry and created what I am calling ISOLATION SOUP! You probably don’t have the same ingredients at your house as I did at mine, but this will give you an idea of what you might do with your version of “this and that.”
ISOLATION SOUP
Ingredients:
A half bag of kale
4 bags of miscellaneous frozen veggies, containing varying proportions of corn, green peas, carrots, lima beans, green bell pepper, red bell pepper, asparagus, yellow squash, zucchini squash
Greek seasoning, to taste (about a Tablespoonful, or so)
Two cans of fire roasted tomatoes, with juice
One can of black beans, with liquid
Two quarts of vegetable broth (water will do but the broth adds more flavor)
Large sweet onion
Minced garlic, about 1 Tablespoonful
Butter flavored coconut oil, about 2 Tablespoonsful (or butter will do)
Directions:
In a large crock pot, layer ingredients in the order listed above, except for the onion, garlic and oil. Trim each end from the onion and peel off the dried layers. Cut onion in fourths, then sliced very thin. In a skillet, melt the coconut oil over medium high heat. Add all of the onion, breaking apart the layers and slices. Add the garlic, and sauté, stirring frequently, until golden brown. Add this to the crockpot mixture. Your kitchen……your whole house!……is starting to smell fantastic already. With the crockpot setting on high, cook for 4 hours. Serve with cheese and crackers, or cornbread, or even over rice. Enjoy!
Jesus answered, “It is written: ‘Man shall not live on bread alone.’ “ ~ Luke 4:4 NIV (2011)
Then Jesus declared, “I am the bread of life.” ~ John 6:35a NIV (2011)
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April 10, 2020
EASTER STORY COOKIES
Ingredients:
1 cup whole pecans
1 teaspoon vinegar
3 egg whites
Pinch of salt
1 cup sugar
1 zipper baggie
1 wooden spoon
Scotch tape
1 Bible
Directions:
1. Preheat oven to 300 degrees.
2. Place pecans in zipper baggie and let children beat them with the wooden spoon to break into small pieces. Explain that after Jesus was arrested, he was beaten by the Roman soldiers. (Read John 19:1-3).
3. Let each child smell the vinegar. Put 1 teaspoon of vinegar into a mixing bowl. Explain that when Jesus was thirsty, he was given vinegar to drink. (Read John 19:28-30).
4. Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave his life to give us life. (Read John 10:10-11).
5. Sprinkle a little salt into each child’s hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus’ followers. And the bitterness of our own sin. (Read Luke 23:27).
6. So far, the ingredients are not very appetizing. Add 1 cup of sugar. Explain that the sweetest part of the story is that Jesus dies because he loves us. He wants us to know him and belong to him. (Read Psalm 34:8 and John 3:16).
7. Beat with a mixer on high speed for 12-15 minutes until stiff peaks are formed. Explain that the color white represents the purity in God’s eyes of those whose sins have been cleansed by Jesus. (Read Isaiah 1:18; and John 3:1-3)
8. Fold (mix) in broken nuts. Drop “teaspoon” size onto a wax paper covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus body was laid. (Read Matthew 27:57-60).
9. Put the cookie sheet in the oven. Close the door and turn the oven OFF. (No this is not a misprint.) Give each child a piece of tape and seal the oven door. Explain that Jesus’ tomb was sealed. (Read Matthew 27:65-66).
10. Go to bed. Explain to the children that they may feel sad to leave the cookies in the oven overnight. Jesus’ followers were in despair when the tomb was sealed. (Read john 16:20 and 22).
11. On Easter morning open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow! On the first Easter, Jesus’ followers were amazed to find the tomb open and empty. (Read Matthew 28:1-9)
12. HE IS RISEN!!!
Jesus answered, “It is written: ‘Man shall not live on bread alone.’ “ ~ Luke 4:4 NIV (2011)
Then Jesus declared, “I am the bread of life.” ~ John 6:35a NIV (2011)
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March 2020
GRACE’S ALL-PURPOSE DIP
Whether it’s chicken tenders or meatballs or smoked sausages or veggies, dipping just makes it more fun!
Ingredients:
Real mayonnaise: 2 cups
Juice from zesty kosher dill pickles: 2-3 Tablespoons
Garlic and herb all-purpose seasoning: 1-2 Tablespoon
Directions:
Mix ingredients together until well blended. Keep in mind that the dried garlic and herbs will absorb some of the juice if it seems a little thin. Let mixture set overnight; it will thicken up nicely.
Other Options:
(1). Instead of zesty kosher dill, try any other flavor of pickle juice (including pickled jalapenos), lemon or lime juice and honey (equal portions, totaling amount for recipe), apple cider vinegar or red wine vinegar with honey (again, equal portions, totaling amount for recipe).
(2). Instead of garlic and herb seasoning, use Greek, Cajun, Italian or any other all-purpose seasoning.
Jesus answered, “It is written: ‘Man shall not live on bread alone.’ “ ~ Luke 4:4 NIV (2011)
Then Jesus declared, “I am the bread of life.” ~ John 6:35a NIV (2011)
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Happy Thanksgiving!…..November 2019
Pig in a Pumpkin…..plus bonus recipe!
Ingredients:
1 volleyball-sized pie-cooking pumpkin
3 1/2 to 4 pounds of boneless pork shoulder
1 rounded tablespoon kosher salt (the pumpkin will absorb some of this)
2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon dried thyme
1 teaspoon crushed fennel seeds
1 tablespoon freshly chopped rosemary
1/3 cup thinly sliced shallots
– garlic and sage would have also been great here
2 tablespoons flour to coat pork
1 tablespoon olive oil for browning meat
at least 2 cups hard cider as braising liquid, or more if you can fit it in before or during cooking
Instructions:
Phase One:
Cut pork roast into chunks about an inch or so square. Place in large mixing bowl and season with salt and pepper, herbs, garlic, and onion. Cover and refrigerate overnight.
Prepare pumpkin by first cutting off the top. Plunge in knife at a 45-degree angle, 2-3 inches away from the stem. Move around very slow, cutting around about an inch at a time. This becomes the “lid” to the pumpkin. Remove all the seeds and stringy interior; save for bonus recipe. Wrap pumpkin in plastic to keep fresher.
Phase Two:
Sprinkle chunks of pork with flour and toss in bowl to coat meat chunks. Brown over medium high heat in olive oil.
Place the pumpkin in a baking dish or pan; remove “lid”. Fill the pumpkin with the browned pork, along with all of the juices as well as the shallots and scraps from the pan. Pour in the hard cider. Replace the “lid” to the pumpkin.
Bake 4 hours in 350-degree oven, or until when tested with fork or skewer the meat is very, very tender. Let rest for a few minutes.
In the meantime, paint the outside of the pumpkin with the rendered fat from the bottom of the baking dish. Then spoon off the rest of the fat and reserve to mix with the remaining juices inside the pumpkin to use as a sauce later (see above). Surround with Brussel sprouts sautéed in butter for added garnish.
Bonus recipe: Sweet and Spicy Pumpkin Seeds
Ingredients:
Pumpkin seeds from recipe above, about 1-2 cups, with stringy pulp removed
6 Tablespoons granulated white sugar
¼ teaspoon salt
½ teaspoon Pumpkin Pie Spice
1 Tablespoon olive oil
Instructions:
Preheat oven to 250 degrees. Spread pumpkin seeds in single layer on a baking sheet. Toast in oven for 45 minutes, stirring occasionally.
In a large bowl, stir together 2 Tablespoons of the sugar with salt and spice. Set aside.
Heat the oil in a large skillet over medium-high heat. Add pumpkin seeds and the remaining sugar. Stir constantly with a wooden spoon until the sugar melts, about 45 seconds.
Pour seeds into the large bowl with the sugar and spice, stirring until seeds are coated.
Transfer seeds once again onto baking sheet to cool. Store in air-tight container at room temperature.
Jesus answered, “It is written: ‘Man shall not live on bread alone.’ “ ~ Luke 4:4 NIV (2011)
Then Jesus declared, “I am the bread of life.” ~ John 6:35a NIV (2011)
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July 27, 2019
CHRISTMAS IN JULY!!!
Cranberry-Orange Shortbread Cookies
INGREDIENTS
1/2 cup dried cranberries
¾ cups sugar
2½ cups all-purpose flour (spooned & leveled, not scooped)
1 cup butter cubed, yet still cold
1 tsp almond extract
zest of 1 orange
1 to 2 tbsp of fresh orange juice
extra sugar to coat cookies before baking if desired (about ½ cup worth)
INSTRUCTIONS
Phase One:
Combine cranberries and 1/4 cup of sugar in a food processor and process just until the cranberries are broken down into smaller pieces.
In a large bowl combine flour and remaining sugar.
Use a pastry cutter to cut in butter into very fine crumbs.
Stir in extract, cranberries and sugar mixture, orange zest and orange juice.
Use your hands to knead the dough until it comes together and forms a ball and comes together well.
Shape the dough into a log about two inches thick and wrap in plastic wrap.
Refrigerate for a minimum of 2 hours, up to 72 hours.
Phase Two:
Preheat oven to 325F.
Line a baking sheet with parchment paper.
Cut slices of cookie dough about ¼ inch thick.
Place about a half a cup of sugar in a small bowl and coat the cookie slices with sugar.
Place cookies on baking sheet and bake for 12 to 15 minutes or just until cookies are set. Do not over bake.
Let cookies cool for several minutes on baking sheet before removing to cooling rack. Then let cool completely.
Stores well in airtight container for 3 days or freeze for up to 3 months.
OPTION 1: Add ½ cup chopped almonds, pecans, or hazelnuts.
OPTION 2: May use vanilla extract if can’t find almond extract.
OPTION 3: For a more tart flavor, eliminate coating the cookie slices with sugar before baking.
Jesus answered, “It is written: ‘Man shall not live on bread alone.’ “ ~ Luke 4:4 NIV (2011)
Then Jesus declared, “I am the bread of life.” ~ John 6:35a NIV (2011)
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July 14, 2019
Wild Rice & Veggie Casserole
INGREDIENTS:
1-2 cups Wild Rice, pre-cooked according to package directions
One 16-ounce bag frozen Broccoli Normandy, thawed
One 16-ounce bag frozen Broccoli, thawed
1 can carrots, well drained
1 ½-2 cups Broth, or water
Greek Seasoning, or your favorite all-purpose seasoning
Black Pepper
Shredded Cheese, your favorite
Bread Crumbs
Chives
DIRECTIONS:
In large casserole dish, mix together rice and veggies. Add broth.
Sprinkle generously with cheese, seasoning, and pepper, to taste.
Sprinkle with chives, and cover with aluminum foil, shiny side down.
Bake at 350 degrees for 45 minutes, remove foil and bake additional 15 minutes, or until liquid is absorbed and veggies are desired tenderness.
Jesus answered, “It is written: ‘Man shall not live on bread alone.’ “ ~ Luke 4:4 NIV (2011)
Then Jesus declared, “I am the bread of life.” ~ John 6:35a NIV (2011)
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June 23, 2019
Spinach-Mushroom Phyllo Triangles
INGREDIENTS:
Two 10-ounce packages frozen chopped spinach
1 tablespoon olive oil, plus about 1 cup or so more for brushing
1 medium-sized yellow onion, minced
2 cloves garlic, minced
2 cups chopped white mushrooms
One 12-ounce package tofu, drained
1 tablespoon fresh lemon juice
1 teaspoon salt
¼ teaspoon freshly ground black pepper
Pinch of freshly grated nutmeg
One 16-ounce package phyllo pastry, thawed overnight in the refrigerator
Step 1: Cook spinach according to package directions, no added water. Drain well, then squeeze it inside a clean tea towel to remove any remaining moisture. Set aside.
Step 2: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Add the garlic and mushrooms and cook, uncovered, for 3 minutes. Add the spinach and cook until all the liquid is absorbed, about 3 minutes.
Step 3: Transfer the spinach mixture to a food processor. Add the tofu, lemon juice, salt, pepper and nutmeg: process until smooth.
Step 4: Preheat the oven to 375 degrees F. Unwrap the phyllo pastry and remove about half the sheets. Rewrap the remaining phyllo and set aside. Take one sheet of phyllo and place it on a flat surface. Cover the remaining pastry with a damp towel. Lightly brush the sheet of phyllo with olive oil. Fold in thirds, lengthwise, toward the center; oiled surface inside. Brush exposed surface of the folded phyllo with olive oil. Place a rounded teaspoon-full of the spinach-mushroom filling in one corner of the pastry and fold into a triangular shape. Continue folding the triangle as you would fold a flag, until you end up with a small triangular packet. Place on a lightly oiled baking sheet and brush with oil. Repeat with the remaining ingredients until all the filling is used.
Step 5: Bake until golden brown, about 15 minutes. Serve warm or at room temperature. Makes about 40 triangles.
NOTE: Allow at least 3 hours or so preparation time with all the brushing and folding. The filling can be prepared the day before and stored, covered, in the refrigerator, if desired. And once the triangles are baked, they remain surprisingly crisp, if cooled then refrigerated overnight.
2nd NOTE: If you are not familiar with phyllo pastry, you can find it in the frozen food section at your grocery, with breads and pastries. The instructions on the package may also be helpful. There are about 40 sheets in a 16-ounce package. The sheets are about 9”x14”, very thin and delicate, reminiscent of tissue paper, and become transparent when oiled. When folded lengthwise in this recipe, the rectangle will be about 3“x14”. This very unique treat will be a great hit with your guests.
Opinion: I see this as a great thing to do at a slumber party. Where everyone will be up all hours anyway, with lots of helping hands. And fun to eat! You might even try a little marinara sauce on the side for topping or dipping.
Jesus answered, “It is written: ‘Man shall not live on bread alone.’ “ ~ Luke 4:4 NIV (2011)
Then Jesus declared, “I am the bread of life.” ~ John 6:35a NIV (2011)
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May 11, 2019
Blackberry-Glazed Chicken
½ cup blackberry jam
1 Tablespoon Dijon mustard, optional
6 boneless, skinless chicken breast halves (about 1 ¾ pounds)
1 ½ cups fresh or frozen (thawed, drained) blackberries
Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Mix jam and mustard.
Cover and grill chicken 4-5 inches from medium heat 10 minutes. Turn chicken; brush with jam mixture. Cover and grill 10-15 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut. Serve chicken topped with blackberries.
Optional: Bake, rather than grill. You will need a large jar and a medium-sized jar of blackberry jam. Use the large jar of jam to thoroughly coat the chicken and marinate in the refrigerator overnight, or at least 12 hours. Pan sear chicken on both sides first to seal in the juices. Then place in baking dish and top with jam from medium-size jar. Bake, covered, at 350 degrees for 45 minutes, until it’s good and tender. Top with fresh blackberries.
Suggested serving: Serve with baked sweet potato, green salad, bread, and fruity herbal tea.
Jesus answered, “It is written: ‘Man shall not live on bread alone.’ ” ~ Luke 4:4
Then Jesus declared, “I am the bread of life.” ~ John 6:35a
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April 24, 2019
Sausage and Potato Omelet (serves 6)
One 8-ounce package brown and serve sausage links (12 links)
1/3 cup shortening
One 12-ounce package frozen shredded hash brown potatoes, thawed
¼ cup onion, chopped
¼ cup green bell pepper, chopped
Salt and pepper
6 eggs
¼ cup milk
¼ teaspoon salt
Dash pepper
½ cup (2 ounces) cheese, shredded
In a small skillet, brown sausage links according to package directions. Melt shortening in a 10-inch skillet. An iron skillet works very well. Mix together the thawed potatoes, onion and bell pepper, and pat into the 10-inch skillet. Season generously with salt and pepper. Cook uncovered over low heat until bottom of potatoes is crisp and browned (12-15 minutes). With a wire whip mix eggs, milk, salt and pepper; then pour over potatoes. Arrange sausage links over egg layer and sprinkle top with cheese. Cover and cook over low heat about 8 minutes, just until eggs congeal. Sprinkle with cheese. Cover and heat until cheese just begins to melt. Remove from heat. Loosen omelet from pan and cut into wedges to serve.
Option 1: For Southwestern flavor, use small jar of chunky picante or salsa instead of onion and bell pepper, plus Mexican cheeses.
Option 2: Recipe can be multiplied to serve a crowd. Prepare in large, deep baking pan. Preheat oven to 350 degrees. Melt shortening in pan, in oven. Brush sides of pan with melted shortening to prevent omelet from sticking to pan. Pat in potato layer and bake 12-15 minutes times how many recipes per pan. Pour egg mixture over potatoes and top with sausages. Cover and return to oven for about 8 minutes (again, time is multiplied times how many recipes per pan), just until eggs are congealed. Top with cheese. Return to oven uncovered until cheese begins to melt. Enjoy!
Jesus answered, “It is written: ‘Man shall not live on bread alone.’ “ ~ Luke 4:4
Then Jesus declared, “I am the bread of life.” ~ John 6:35a
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April 7, 2019
Sherrie’s Spinach Lasagna
Allow 3 hours prep and cooking time. Makes two 13x9x2 pans full. Serve one; freeze the other!
2 28-ounce jars spaghetti sauce
3 cups water (omit if using cooked lasagna noodles)
2 14.5-ounce cans tomatoes, pureed
1 Tablespoon Italian seasoning
2 pounds Italian bulk sausage, browned and drained
2 15-ounce tubs Ricotta cheese
4 cups Mozzarella cheese, shredded
1 cup Parmesan cheese, grated
4 eggs
½ cup parsley, chopped
1 teaspoon salt
½ teaspoon black pepper
1 pound lasagna noodles, UNCOOKED
2 1-pound bags frozen spinach, chopped and thawed
2 small cans sliced black olives
STEP 1: Preheat oven to 350 degrees Fahrenheit.
STEP 2: In large bowl, mix together spaghetti sauce, water, pureed tomatoes, and Italian seasoning. Pour 1 cup sauce mixture into each pan, coating the bottom. Stir browned Italian sausage into remaining sauce mixture to make meat sauce.
STEP 3: In another large bowl, mix together cheeses, using ONLY 2 CUPS OF THE MOZZARELLA (reserve the other 2 cups for later). Add eggs, parsley, salt and pepper.
STEP 4: Arrange 3 UNCOOKED lasagna noodles lengthwise in each pan. Layer as follows in each pan:
• 1 cup meat sauce
• ¼ cheese mixture
• Lasagna
• 1 cup meat sauce
• 1 bag spinach
• ¼ cheese mixture
• Lasagna
• ½ remaining meat sauce
• 1 cup Mozzarella cheese
• 1 can sliced black olives
STEP 5: Cover with foil, shiny side down. Bake 45 minutes.
STEP 6: Remove foil and bake 15 minutes. Let stand 10 minutes to absorb liquids.
NOTES—
• Each pan makes 10-12 servings.
• To freeze or refrigerate, cover with plastic wrap then foil. Remove plastic wrap before baking. Refrigerated: bake at 350 for one hour. Frozen: bake at 350 for 2 hours.
Jesus answered, “It is written: ‘Man shall not live on bread alone.’ “ ~ Luke 4:4
Then Jesus declared, “I am the bread of life.” ~ John 6:35a
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March 30,2019
Jalapeno Cheese Sourdough Cornbread
2/3 cup oil
2 cups active Sourdough Starter
6 eggs
1 12-ounce jar diced pickled jalapenos, with juice
1 can cream-style corn
4 cups stone-ground corn meal
1 Tablespoon, plus 2 teaspoons baking powder
1 teaspoon baking soda
2 cups mild cheddar cheese, grated
In a large mixing bowl combine first 6 ingredients, mixing very well. Let stand for at least 30 minutes. This allows the cornmeal to soak up some of the liquid and soften some from its gritty state for a better texture. This also gives a better balance to the ratio of wet and dry ingredients. Add remaining ingredients into batter and mix well. Pour into generously buttered pans to bake as directed below:
8”x8” baking dish: 425 degrees F. for 30-35 minutes
Muffins or sticks: 425 degrees F. for 15-20 minutes
Loaf pan, regular or mini: 350 degrees F. for 50-60 minutes; toothpick inserted in the center should come out clean.
Optional: Use bacon drippings instead of butter to grease the baking pans.
NOTE: See “Traditions: Sourdough Starter” below for more information about sourdough baking and how to obtain your own sourdough starter.
Jesus answered, “It is written: ‘Man shall not live on bread alone.’ “ ~ Luke 4:4
Then Jesus declared, “I am the bread of life.” ~ John 6:35a
Traditions: Sourdough Starter by Grace Drake
There are many recipes for starters of all kinds to be made from scratch. Or you can find a sourdough starter through bakeries or through specialty shops online. However, I find that the best starter cultures are those which have been passed down through the years from generation to generation and shared with friends and neighbors. One source says that sourdough was used back in the days of the Egyptian Pharaohs. In our country’s history, it is best remembered as a “must” in every pioneer home and gold prospector’s saddlebag. It was used daily as a never-ending, dependable source of hotcakes, biscuits and bread. The most noticeable characteristic of sourdough bread is its unique aroma and flavor. However, there are other benefits to using sourdough. It is simple. It is natural. The breads stay fresher longer with no artificial preservatives. Some say sourdough aids the digestive bacteria in the intestinal tract whereas yeast breads are often a problem.
I have used my starter to make cornbread, cakes, sweet breads, cinnamon rolls, cookies, kolaches, dumplings, cobbler crusts, pancakes, waffles, pizza crusts, biscuits and muffins, as well as a variety of breads that need time to “rise”. I obtained my current starter from a neighbor. It is an “Amish friendship” starter and is traditionally passed on with a loaf of bread that has been made from it. This “sweet” sourdough starter looks much like pancake batter. I keep it at room temperature and feed it every 6th and 10th day on a 10-day cycle. That means that on the 10th day (after feeding), I divide it and bake with it. I use soymilk, raw sugar and unbleached wheat flour to feed this starter. These ingredients with give the starter a light tan color, compared to the picture above, but not to worry. The soy milk (or soy flour) is a natural dough conditioner for wheat breads. And I like the less processed state of the raw sugar and unbleached flour. These are all available at your local grocery stores. Do not use honey instead of sugar, though, to feed the starter because honey kills bacteria and will do the same to the wild yeast in your starter. However, you may use honey freely in any recipe, if you so desire.
Some may think this sounds complicated, but it’s not. No more so than keeping a house plant or remembering to get your books back to the library on time. It does require learning something new, which takes time and effort. Many think of it in terms of a hobby…..or a pet, since you feed it. There is no need to be a slave to the feeding schedule. It can be varied from occasionally and the starter will still be viable, healthy and active. Often, I feed the starter a day or two off schedule, and seldom bake on “Day 10”. If the starter separates and looks curdled, just mix it back together. However, if it turns green or black or pink or orange, throw it out. I have baked with starters since 1990 and have never had that happen. I have even forgotten to feed it for several weeks and it was still good….although pretty weak. After a few regular feedings, it was back to normal. The bubbling activity of the starter also varies with the weather. This will not affect the sweet breads. However, a sleepy, rainy day that has you dragging will probably not get a good “rise” out of a wheat bread.
If you are going to be gone for several days, or simply get tired of it, just put the starter in the freezer after the 10th day feeding and dividing. The day you take it out again will become “Day 1”. Often the starter has become more active than it was before it was frozen. I am currently using a starter that has been in my freezer for up to 2 years more than once. In 2005 Hurricane Rita left us without electricity for 2 weeks. My starter was in the freezer at the time. Everything in the freezer was spoiled and smelled terrible. I figured that the starter survived since it is usually kept at room temperature. The aroma was quite strong from not being “fed” since it had thawed. However, after a couple of weeks it was healthy again and more active than ever. Consistently active enough to give enough rise to my whole wheat loaves every time.
You may be thinking. “What am I going to do with all that starter every 10 days? Or all the baked goods? My family will grow pudgy in no time!” If the variety of things to make with your starter still leaves you with excesses, here’s what I do with mine. At the end of each feeding cycle I bake up all my starter except for what I need to keep my own culture going. Some of these baked goods I use right away. Some I freeze…..to welcome a new neighbor, to take instead of donuts or desert to some function, to include with a meal for a sick friend, to give as gifts at Christmas or at other times, to send to work with my husband for his office staff, etc. When I make wheat bread, I use 4 cups of starter to make 3 loaves of bread, leaving me with one cup of starter to keep my culture going. Sometimes I don’t bake at all, only feed and divide the starter on the 10th day. Then I put each of the 4 separated cups of starter in a gallon-sized freezer bag with zip closure, label them and store in the freezer to give away later.
I have had a lot of enjoyment in my experiences with sourdough baking. It’s been therapeutic. It keeps my home smelling “homey”. It provides me with impromptu gifts. It bonds me with friends to whom I have shared both starter and recipes and have walked with them through the learning of sourdough baking. I invite you to join me too.
Jesus answered, “It is written: ‘Man shall not live on bread alone.’ “ ~ Luke 4:4
Then Jesus declared, “I am the bread of life.” ~ John 6:35a
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March 23, 2019
Grace’s “Get Well” Soup
1/2-pound kale greens, chopped
12-ounce package frozen blend of chopped onion, celery, red bell peppers, green bell peppers, parsley
16-ounce package frozen broccoli and cauliflower
12-ounce package frozen blend of carrots, zucchini, yellow squash, Italian green beans, kidney beans
1 14.5-ounce can diced tomatoes
1 14.5-ounce can diced tomatoes with green chilies
1 1/2 Tablespoons all-purpose Greek seasoning
1 Tablespoon minced garlic
2 quarts vegetable broth
1 15.5 ounce can navy beans
Layer in large crockpot, in order listed. Cook on low overnight, or for 6-8 hours. Stir well and enjoy!
Optional: 1/2 head of shredded cabbage instead of kale. Add 1 pound Italian sausage, browned and drained well.
Another option: Cook on stove instead of crockpot by simmering kale/cabbage, broth, tomatoes and chilies, onion blend, garlic and seasoning until limp…at least 30 minutes. Add frozen veggies and simmer til can cut carrot and broccoli stems easily with a spoon. Add water as needed. Add beans and browned sausage. Stir well and remove from heat.
And a final option: Use fresh instead of frozen vegetables. The reason I use the frozen alternative and crockpot is to be less work and energy expended when I am already sick and needing a powerful nutritional boost to help get me well again.
Jesus answered, “It is written: ‘Man shall not live on bread alone.’ “ ~ Luke 4:4
Then Jesus declared, “I am the bread of life.” ~ John 6:35a
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March 17, 2019
Grandma Jennings’ Fruit Cocktail Pie
Dedicated to the late Sandy Drake, his all-time favorite sweet treat! His Grandma always made it for him when he came to visit.
I pie crust, baked and cooled
1 large can fruit cocktail, well drained
1 can sweetened condensed milk
Juice of one lemon (about 3 Tablespoons)
1 8-ounce tub of whipped topping
Mix fruit cocktail, milk and lemon juice together. Pour into cooled pie crust. Cover filling generously with whipped topping. Chill at least one hour before serving.
Optional: Substitute graham cracker, chocolate crumb, or shortbread crust for traditional pastry crust.
Jesus answered, “It is written: ‘Man shall not live on bread alone.’ “ ~ Luke 4:4
Then Jesus declared, “I am the bread of life.” ~ John 6:35a
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March 3, 2019
Karen’s Stuffed Jalapenos
2 pounds bulk pork sausage
2 8-ounce packages cream cheese, softened
Mayonnaise, enough for smooth texture to cream cheese
3 cans large pickled jalapenos, sliced in half lengthwise, seeds and stems removed
Brown and drain sausage. Mix with cream cheese and mayo. If pickled jalapenos contained carrots and onions, chop them up fine and add to the mixture. This will increase the spiciness. Fill jalapenos with meat mixture. Serve warm or chilled.
Jesus answered, “It is written: ‘Man shall not live on bread alone.’ “ ~ Luke 4:4
Then Jesus declared, “I am the bread of life.” ~ John 6:35a
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February 23, 2019
NO BAKE SNOWBALLS
1 8-once Cream Cheese, softened
1 16-ounce can crushed pineapple, well drained
2 cups chopped pecans
6 cups flaked coconut
Combine cream cheese and pineapple. Fold in pecans. Cover and refrigerate one hour. Roll into one-inch balls. Roll each ball in coconut. Refrigerate 4-8 hours. Make 4 dozen. Optional: substitute walnuts or hazelnuts for pecans.
Jesus answered, “It is written: ‘Man shall not live on bread alone.’ “ ~ Luke 4:4
Then Jesus declared, “I am the bread of life.” ~ John 6:35a
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February 8, 2019
Homemade Hot Chocolate Mix For A Crowd
Ingredients:
1 – 20 quart-size powdered milk
2 pounds Hersey’s cocoa powder
1 – 16-ounce sized Coffee-mate powder
1 ½ boxes powdered sugar
Instructions:
Mix all ingredients together. Store in air-tight plastic container, or Ziploc bag. Use about 2 Tablespoons per cup of boiling water. Top with Reddi-wip and serve with favorite garnish, such as peppermint stick or cinnamon stick.
Optional: May us flavored Coffee-mate (such as Hazelnut, French Vanilla, or Peppermint) to make different flavors.
Jesus answered, “It is written: ‘Man shall not live on bread alone.’ “ ~ Luke 4:4
Then Jesus declared, “I am the bread of life.” ~ John 6:35a
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February 1, 2019
GAHGAH’S STUFFED BELL PEPPERS
(Serves 8)
INGREDIENTS:
1-pound bulk Italian Sausage, sweet or mild
1-pound lean ground beef
3 Tablespoons butter
8 medium-sized whole bell peppers, all 3 colors, mixed: green, red, yellow
¾ cup green bell pepper, finely diced
¾ cup yellow onion, finely diced
¾ cup celery, finely diced
1/3 cup button mushrooms, from jar well drained or fresh, finely chopped
1 jar sliced pimientos, very well-drained; reserve 8 for garnish, finely chop remainder (about 1/3 cup)
1/3 cup chives, dried or fresh chopped; reserve some for garnish
1 cup wild rice, cooked per package directions
(optional) 1 jar sun-dried tomatoes, drained and finely diced
(optional) salt and black pepper, to taste
2-24-ounce jars Paul Newman’s Own Sockarooni Italian Spaghetti Sauce
1-pound Mozzarella cheese, shredded
1-pound Smoked Gouda cheese, shredded
DIRECTIONS:
STEP 1: Cook wild rice per package directions.
STEP 2: Brown meats together; drain well and set aside.
STEP 3: Wash and dry bell peppers. Cut off tops and trim away edible part from stem. Add trimmings to the other chopped bell pepper making ¾ cup. Clean out seeds and membranes inside peppers. Set peppers aside.
STEP 4: Wash, dry and dice all other fresh veggies and combine in a large bowl. Those from jars drain very well, and dice. Add these, except pimientos and chives, to fresh veggies.
STEP 5: In sauté pan, melt butter on low heat. Add veggie mixture to butter and sauté on medium heat until tender, stirring constantly.
STEP 6: Return sautéed veggies to large bowl; add browned meats, stirring well.
STEP 7: Add cooked wild rice; stir well.
STEP 8: Add diced pimientos, salt and black pepper; stir well.
STEP 9: Add chives and one jar of Sockarooni to mixture; stir well.
STEP 10: In a small bowl, place ½ cup meat-veggie mixture, and add ¼ cup each of the mozzarella and gouda cheeses; mix well. Stuff this into one bell pepper. Press in and make it really tight, adding more if necessary. Place in rectangle casserole dish. Repeat until all peppers are stuffed.
STEP 11: Open second jar of Sockarooni; pour over peppers and into dish. Add 1/3 cup of water.
STEP 12: Cover with aluminum foil, shiny side down; bake for one hour at 350 degrees, or until peppers are tender.
STEP 13: Remove peppers from oven and turn oven off. Set oven on low broil or lower the rack so peppers don’t burn on broil setting.
STEP 14: Remove foil covering from peppers. Sprinkle each pepper with generous amount of mozzarella and smoked gouda cheeses. Add a little water if sauce is getting too dry. Return peppers to the oven and broil only long enough to melt the cheese, not browned.
STEP 15: Remove from oven; Garnish with pimiento and chives. Serves 8
NOTE: Leftover stuffing mixture can be frozen and/or used to stuff Cornish hens or added to spaghetti. Or used in pocket bread sandwiches or spinach wrap sandwiches, with avocado slices, mango salsa, jalapenos or Greek peppers.
Jesus answered, “It is written: ‘Man shall not live on bread alone.’ “ ~ Luke 4:4
Then Jesus declared, “I am the bread of life.” ~ John 6:35a
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January 2019
CHOCOLATE CLOUD CAKE
Bake a devil’s food cake mix according to box directions, stirring 1/2 package of butterscotch morsels into the batter before baking in buttered and floured 13x9x2 inch pan. Allow to cool in pan 20 minutes, then turn out cake onto serving platter to cool completely. Spread Butterscotch Filling (below) over top of cooled cake to within 1/2 inch of the edge.
Spread Marshmallow Frosting (below) over sides and top of cake. Melt 1/2 square of unsweetened chocolate; dip back of spoon into chocolate and form swirls on the frosting.
Butterscotch Filling: In medium saucepan, mix 1 cup brown sugar (packed) and 3 tablespoons flour. Gradually stir in 3/4 cup light cream. Heat to boiling, stirring constantly. Boil and sir 1 minute. Remove from heat; blend in 2 tablespoons butter and 1 teaspoon vanilla. Add 1/2 cup chopped hazelnuts or pecans (optional). Cool.
Marshmallow Frosting: In top of double-boiler, combine 2 egg whites, 1 1/2 cups sugar, 1/4 teaspoon cream of tartar, 1 tablespoon light corn syrup, 1/3 cup water. Place over boiling water; beat until stiff peaks form, scraping pan occasionally. Remove from heat; add 3/4 cup marshmallow crème. Beat until spreading consistency.
Jesus answered, “It is written: ‘Man shall not live on bread alone.’ “ ~ Luke 4:4
Then Jesus declared, “I am the bread of life.” ~ John 6:35a