Meals with a Message

Saturday, July 14, 2012

Menu:  Garden Meal

Shrimp and Greens Florentine
Slaw
Broccoli Rolls
Apple Pie
Lemon Ade


Food for Thought: 
Guide me in Your truth and teach me for You are God.  Psalm 25:5

Tip: Take the family to a garden or farmers market and purchase the foods for your meal.  Allow the family help decide what to buy and prepare.  Find music from Porkie and Bess Musical. Encourage the family to talk about summertime experiences.  Recall your own favorite summer memories.  Make summer eating fun for the family! 

Recipes

Shrimp and Green Florentine

2 cups of greens (lettuce, turnip greens, or spinach)
1 Lb. Shrimp
2 eggs
¼ c. milk
2 cups bread/cracker crumbs

Cook greens and drain.  Cook shrimp in boiling water 3 minutes, drain and cool.  Remove tails and veins.
Beat eggs and milk together. Add greens and sauce.  Mix in breadcrumbs and shrimp.  Pour into a buttered casserole dish. Bake at 350 degrees for 30-40 minutes.  Serve warm.

Sauce:
2 cups chicken stock
¼ c. flour
¼ c. corn oil
1 cup grated cheese
salt and pepper to taste

Heat oil in a skillet.  Whisk in flour.  Be careful not to brown.  Pour in chicken stock and whisk to remove lumps.  Add cheese and salt and pepper.  When thick, add to greens’ mixture.


Slaw
4 cups shredded cabbage
½ c.  shredded radishes
½ c. shredded carrots
½ c. chopped green onions
2 tablespoons sugar
1 cup salad dressing/ mayonnaise
¼ c. mustard

Mix vegetables.  Mix sugar, salad dressing or mayonnaise with mustard.  Blend well.  Mix ingredients.  Serve chilled.

Rolls
3 c. milk
½ c. sugar
¼ c. corn oil
2 pkg. Yeast
8-9 c. all purpose flour
1 t. salt

Heat  2-c. milk in microwave for 3 minutes and 30 seconds or to 130 degrees F. Mix flour with salt, sugar and dry yeast.   Gradually add and beat in 2 cups of flour.  Add 2 cups every 1 minute or when mixed until thick enough for dough.  Sprinkle flour onto wax paper and pour out dough.  Make into a ball.  Butter spray a large bowl and let dough rest for 1 hour or until doubled in size.  Roll out into a rectangle. Spread the filling.  Roll like a jellyroll.  Cut into slices and place on a sprayed cookie sheet.  Bake at 350 degrees for 20-30 minutes.  Rolls store well.

Filling
2 cups cooked broccoli
¼ c. red bell peppers, chopped
¼ c. flour
Salt and pepper to taste

In a food processor mash the broccoli.  Add red bell peppers, flour and salt and pepper.  Spread the mixture over the roll dough and roll like a jellyroll.  Cut into slices and bake until brown. 

Apple Pie

4 cups apples
1 cup sugar
1T. flour
1 t. cinnamon

Slice apples, mix in sugar and cinnamon. Cook until tender.  Drain off juice. Reserve 1/4 cup of juice. Mix flour with apples.  Pour apples into unbaked pastry. Use reserved juice, if needed.  Sprinkle cinnamon mixture on top and bake at 350 degrees for 45min. - 1 hour.

Topping
1 T. cinnamon
¼ c. brown sugar
¼ c. butter, room temperature

Mix cinnamon, brown sugar and butter. Crumble on top of pie for a topping. 

Pastry
2 cups all purpose flour
2/3 t. salt
2/3 cup corn oil
1 egg
3 T. milk

Mix oil, egg and milk.  Mix with flour and salt.  Make dough.  Roll out into pastry shape.

Lemon Ade

6 lemons
1 cups sugar
5 cups water
ice

Wash lemons well with a veggie-wash. Juice lemons.  Strain seeds.  Mix with water.  Stir in sugar to taste.  May use lemon hulls for décor in lemon pitcher. Add ice to pitcher.  Serve in glasses filled with ice. 

From the Nutritionist: The vegetables, slaw and apples are high in vitamins C and A. The shrimp is high in protein.  Bread and pastry are high in carbohydrates. A diabetic may enjoy the apples and the slaw by using a sugar substitute or withholding the sugar.  Lemon ade may be made with Slendra or other substitute. Any left-ever should be placed in airtight containers and stored.  Apple pie may be placed in a small airtight container and topped with a bow and taken to a shut-in or invalid. Happy summertime cooking when the weather is hot, the living easy and time’s standin’ still. 




Thursday, September 15, 2011

Tomato Dishes



Tomato Party/Festival
Tomato Soup
Tomato Cornbread
Music Cake





Food for Thought: There are fruit …vegetables and grain for man(kind) …wine…olive oil… and bread to give him strength. Psalm 104: 14 LB

Tip: Create your own Tomato Party/Festival and invite the neighbors over. Use red tablecloth and napkins. Use salt and pepper shakers in shape of tomatoes. Find pictures on Internet of tomatoes and Andy Whorl’s soup cans, copy and decorate the table. Paint some original art of your own or let the children color tomato pictures during the party. Ice breaker: Ask people to tell uses for tomatoes like for removing skunk smells etc.

Recipes:

Tomato Soup

1-12 oz can evaporated can milk
¼ c. cornstarch
4 cups tomato juice
¼ t. salt
¼ t. white pepper
¼ c. chopped parsley or flakes

Whisk cornstarch into milk. Add milk and juice in a heavy saucepan. Add salt and pepper. Cook over medium heat and thicken to desired consistency. Stir well. When removed from heat, add parsley. Serve warm or cold with tomato cornbread muffins.


Tomato Bread

2 cups self-rising flour
2 cups self-rising cornmeal
½ cup corn oil
2 cups chopped and cooked tomatoes with juice
3 eggs
¼ cup molasses
¼ cup shredded cheddar cheese

Mix cornmeal, flour, corn oil, eggs and tomatoes in a food processor or blender. Mix well. Pour into oil sprayed muffin cups and top with cheese. Bake 30 minutes at 350 degrees. Yield: 24 muffins.

Music Cake

Make red velvet cake. Top with white frosting. Design a musical note on top and outline with chocolate frosting. May use a tomato design and outline with red frosting with green leaves and a brown stem.

From the Nutritionist: Since this is the end of the season for tomatoes. They are very economical at farmers markets. This is a good time to have a party and use tomatoes as the theme for your dishes. The tomatoes in the dishes are high in vitamins C and A. Bread and cake are high in carbohydrates. A diabetic may enjoy the soup.Vegetarians will love this meal! Have a happy fall festival with tomatoes at the end of the season!











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Thursday, August 18, 2011

Tomato Pie


Tomato Pie

1 pie crust
1 cup sliced tomatoes, raw
1/2 c. onions, sliced
1/2 c. basil, fresh
1 c. mayonnaise
1 cup grated cheddar cheese and blue cheese
1 c. Parmesan cheese, grated

Layer the ingredients into a raw pie crust. Layer tomatoes, onions, and basil. Spread mayonnaise between layers. Sprinkle the cheeses on top of each layer. Top with freshly grated Parmesan. Bake at 350 degrees for 30 minutes. Serve warm.

Summer time menu might include squash bread, shrimp Florentine and tomato pie. Serve with plenty of ice tea and your favorite fruit for dessert.

While you are looking for festivals to attend look around you may find a Tomato Festival. Happy Summer cooking!



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Wednesday, June 29, 2011

July 4th Cooking

Fourth of July!


L: Jeep Cake: Under Construction
R: Grilling Shrimp






MEALS WITH A MESSAGE

Food for Thought: Remember…Revelation 2: 5

(Remember all those who

Gave their lives for

America The Beautiful!)


FAMILY MEAL PLANNING

Suggested Menu:

Shrimp in Garlic Butter

Rice with mixed vegetables

Relish Plate

Cake: Jeep Under Construction

Water Melon Cups

Tea

Tip: Decorate with red, white and blue


Recipes

Shrimp

Place 4 or 5 large shrimp on skewers. Brush garlic butter on each side and grill.

Garlic Butter: ¼ cup corn oil margarine

1 T. garlic salt

Melt and dip shrimp

Rice with vegetables

Rice: Cook desired amount to rice in cooker.

Steam 2 cups mixed vegetables

Mix together and serve warm.

Relish plate

Clean celery, fresh onions, and red, yellow and green peppers. Cut into desired lengths and place on a relish plate. May sere yogurt dressing.

Jeep Cake

Bake cake batter into rectangle or use a shaped cake pan. If using a rectangle pan, cut into desired car or jeep shape when cooled. To make the cake appear disassembled, cut out windows, doors and top. Frost each with grey cake frosting to resemble primmer paint. Since off-roading is a fun 4th of July activity, this will be a novel treat!

Melon Balls

Hollow a watermelon. Using the watermelon, cut balls with a melon cutter. Scallop the edges of the watermelon rind. Replace the balls into the watermelon and chill! Cold watermelon hits the spot!


From the Nutritionist:

  • Meals should have basic nutrients to maintain a healthy life. Protein builds strong bones and teeth. Protein is found in the shrimp. Vitamins are requirement to prevent many illnesses and to maintain good mental health. The vegetables in the melon cups, relish plate and rice dish are high in vitamins A and C. Carbohydrates are in the rice and cake. Fiber is found in the whole grain rice and raw vegetables of the relish plate. Store any left over foods in airtight containers. Take left over cake in baskets or gift boxes to shut-ins for a novel treat with the disassembled jeep cake! This meal can be adapted for diabetics by omitting the bread and other high carbohydrate foods. Happiness is cooking and eating!!!!! Happy 4th of July!



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Wednesday, April 06, 2011

Peanut Butter & Crackers Cookies

Easter Meals

Stuffed Eggs
Greens
Chicken Salad with Grapes
Rolls
Easter Delights (Peanut Butter & Cracker Cookies)
Tea

Food for Thought: He is not here; He is risen.Luke 24:8

Tips: Decorate with Easter table ware and rabbits. Collect old Easter baskets and rabbits and plan to use with leftover cookies for shut-in and sick friends or family.

Recipes:

Stuffed Eggs

6 hard cooked eggs
1/2 cup mayonnaise
1/4 t. pepper
1/2 t. salt
paprika

Boil eggs that are at room temperature for approximately 20 minutes. Place in cold water immediately to prevent green coating or oxidation around the yoke. When cold, peel. Cut each egg length-wise and scoop out yoke. Mash the yokes and mix with mayonnaise, salt and pepper. Refill egg whites with a piping decorator or teaspoon. Sprinkle paprika on top of each half.

Fresh Mustard Greens

If you have fresh greens in your garden, use them. Use approximately 4 lbs. fresh greens. Wash and cover with water. Add 2 cubes of beef bullion. Cook at least 1 hour. Place in a crock pot and keep warm until time to serve. Serve with fresh garden onions, if available.

Chicken Salad

4 boneless chicken breasts
1 hard cooked egg
1 c. mayonnaise
1 t. garlic salt
1/4 t. pepper
1/2 t. salt
lettuce leaves
1/4 c. chopped red pepper or pimento
1 cup of grapes, halved

Cook chicken breast covered in water until done, approximately 1 hour. Chop chicken. Chop boiled egg. Mix together. Add mayonnaise, garlic salt, season to taste with salt and pepper. Mix in red pepper and grapes. Serve on a bed of lettuce. Sprinkle paprika on top, if desire.

Easter Delights
(Peanut Butter and Cracker Cookies)

1 c. sugar
1 c. white corn syrup
1/2 c. peanut butter
4 cup cracker bits

Boil sugar and corn syrup until sugar dissolves, approximately 2 minutes. Remove from heat and add peanut butter and cracker bits. I used cheese-its bits. Stir all of this well and drop by teaspoonfuls onto wax or parchment paper.

From Nutritionist: This meal is a different choice for Easter celebration, yet easy to serve because it can be made ahead of time. Cook greens and place in a slow cooker on warm. Chicken Salad and stuffed eggs may be made ahead of time and placed in the refrigerator. The cookies take about 30 minutes total. Store in air tight containers for future use. For any left-overs store in air-tight containers and place in Easter baskets or boxes with pastel bows. Caution: If taking left-over chicken salad or eggs to someone, keep in a cooler until you take it out at their residence. May add a rabbit to complete the Easter theme. Deliver to shut-ins or the sick. The protein is found in the chicken and eggs. Vitamins and minerals are in the greens, lettuce and grapes. Arrange rolls in the shape of the cross and serve warm. Serve with plenty of ice tea. Diabetics will desre to substitute the cookie for fruit. The cook should save some grapes for them. Happy Easter everyone!

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Thursday, March 17, 2011

Green mint and Chocolate Pie


Green Mint and Chocolate Pie

Food for Thought: We are to God
the aroma of Christ...
2 Corinthians 2:14

Tips: Decorate with green shamrocks and clover.
May play soft Irish music.

Recipe for Green Mint and Chocolate Pie

2 deep pastry shells baked

Chocolate Pie Recipe

1 c. sugar
1/4 c. cocoa
4 tablespoons cornstarch
1/4 t. salt
2 cups milk
2 eggs
1/4 t. peppermint flavoring
1 tablespoon margarine or butter

Mix together sugar, cocoa, salt and cornstarch. Set aside. In food processor or blender mix milk and eggs. Combine sugar mixture into liquid in the food processor or blender. Blend well. Place in a microwave bowl and cook for 4 minutes. Stir and cook 3 minutes. Stir and check desired thickness. Add peppermint flavoring and butter. Whip with whisk for 1 minute. Divide into 2 deep shell pastries that have been baked.

Green Mint Pie Recipe

1 cup confection sugar
1-8 oz. package cream cheese
2 cups cool whip
1/4 teaspoon mint flavoring
4 drops of green food coloring

Bring cream cheese to room temperature. Mix with sugar and cool whip in a food processor or blender. Divide and top chocolate pies. Allow pies to chill for at least 1 hour before serving.

From Nutritionist: The sugar in the pies is not recommended for diabetics. The pies are considered in the carbohydrate category and should be counted as such. For a complete menu: The dessert can be served with vegetable soup that has ground beef. The soup would provide the vitamins and minerals needed. The ground beef would provide the protein needed for a well balanced meal. Remember any leftovers can be placed in air-tight storage containers. They may be saved for a rainy/busy day meal or taken to shut-ins. Happy remembering Ireland Day!








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Friday, February 18, 2011

goat milk yogurt



left: goat milk yogurt
right: Cheese candy






Menu:
Chicken pot pie
celery sticks
cornbread with yogurt
Cheese candy

Food for Thought: You will have plenty of goat's milk to feed you and your family. Proverbs 27:27 NIV

Tips: Talk with the family about goats and visit a farm or petting zoo with goats. Children may wish to glue pictures of farm animals on the corner of paper napkins.

Recipes:

Goat Yogurt

2 cans goat milk
1- 16 oz. container of half/half milk
1- 6 oz. container of plain yogurt
with live/active yogurt culture
5 tablespoons powdered milk

Mix goat milk and half and half milk. Heat approximately 3 minutes in microwave. Cool to room temperature and skim off top. Add yogurt and powdered milk and mix well. Pour into jars and place into yogurt maker until thick-approximately 8-10 hours. use yogurt as you would any yogurt or sour cream. (If do not have yogurt maker, pour into jelly jars and place in slow cooker with low heat until thick-approximately 4 hours.)


Chicken Pot Pie

1 deep dish pastry crust
1 cup biscuit mix
1/2 cup goat yogurt
2 cups mixed vegetables
2 cups chopped chicken
2 cups chicken broth
1/2 cup flour

Cook vegetables or used canned mixed vegetables. Cook chicken and chop. Whisk 2 cups of cooled chicken broth with flour and stir until thickened. Mix chicken, sauce and vegetables together. Pour into a deep dish pastry crust. Mix biscuit mix with yogurt. Spread over the top of the chicken pie. Bake at 350 degrees for approximately 30 minutes or until crust browns.

Corn Bread with Yogurt

2 cups corn meal mix
1 cup goat yogurt
1 egg
1/4 cup corn oil

Heat oil in the bottom of seasoned black skillet.(Do not burn oil.) Mix corn meal mix with yogurt, egg and mix well. Add more milk or water if too thick. Add oil and mix mixture well. Pour into black skillet. Bake at 350 degrees for 30 minutes. Serve warm.

Celery Sticks

Clean celery ribs and cut into strips. Serve as salad with chicken pot pie.

Cheese Candy

1 cup goat cheese
4 cups confection sugar
1 cup marshmallows
1 cup chopped pecans
1/4 cup cocoa
1 stick butter
1 t. vanilla extract

Melt butter in microwave: approximately 1 minute. Stir in the cheese until melted or blended. Add vanilla flavoring. Mix cocoa with sugar. Add to cheese mixture and mix well. Add nuts and marshmallows. Spray 9"x13" casserole dish. Press mixture into the dish. Cool and cut into squares. (if mixture too thin, add more sugar. If mixture too thick, add milk.)

From Nutritionist: Homemade yogurt is fun and easy. Use it as you would any yogurt. May substitute for sour cream or milk in recipes. Goat Milk is high in protein, yet low in cholesterol. People with digestive problems often find goat milk more palatable. Chicken pot pie crusts/toppings may be made with yogart. The chicken is an excellent source of protein yet low in cholesterol. The vegetables are sources of vitamins and minerals that maintain proper mental and physical health. Candy is high in carbohydrates but provides sources of protein with the cheese and nuts. Butter gives the required amount of fat. Do not forget to take a brisk walk or visit a goat farm or petting zoo as part of your healthy exercise.



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Friday, January 07, 2011

Winter Time Comfort Meal



Winter Time Comfort Meal


Food For Thought: If we falter in
times of trouble, how small is our
strength? Proverbs 24:10 paraphrased

Tip: Decorate with snow flake napkins.


Winter Time Comfort Meal

Vegetable and Beef Soup
Cornbread
Chocolate Cookies

Recipes

Vegetable and Beef Soup

2 cups cooked mixed vegetables
1 cup cooked meat
2 cans tomatoes without salt
1 Tablespoon chili powder
1 teaspoon cumin
1 Tablespoon cocoa

Use left over vegetables and meat or precook. Use food blender or processor to make tomato juice with 1 can of tomatoes. Mix juice, 1 can of chopped tomatoes, vegetables and meat with chili powder, cumin and cocoa. Pour into a slow cooker and cook for at least one hour. The longer the better. Serve with cornbread.

Cornbread

2 cups corn meal mix
1 container of vanilla or plain yogurt
1 egg
1/4 cup oil

Heat a black skillet with the oil. Preheat over to 350 degrees. Mix cornmeal, yogurt, egg well. Add hot oil and mix. If too thick add enough milk to make a bread batter. Pour into the hot skillet. Bake at 350 degrees for 30 minutes or until brown on top.

Kissie Cookies

1 vanilla flavored cake mix
2 eggs
1/2 cup oil
30 chocolate or white kisses

Mix cake mix, eggs and oil in a food processor or mixer. make a cookie dough. Drop by teaspoons into mini cupcake pans. Insert a Kissie or Mini Reese Cup into the center of each. Bake in a preheated oven at 350 degrees for 10 minutes. Allow to cool in pans for approximately 5 minutes.

From the Nutritionist: The soup has protein needed for bones and teeth. The vegetables and tomates provided vitamin A and C for general good health and mental attitude. The yogurt in the bread adds Vitamin D to the carbohydrates.
This is a well balanced meal for heart healthy people and over-all comfort foods for people with cabin fever. Diabetics should omit the chocolate cookie and substitute fruit. Any left over soup and bread may be placed in air tight containers and giver to shut-ins or homeless people. The cookies may be placed in decorative baskets with snow flake napkins and given as gifts to someone sick
on a snowy, wintery day!

Have a fun day over coming winter blues by cooking and eating these comfort foods!







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Saturday, December 11, 2010

SoMore Cowgirl Pie


1 graham cracker crust
1 can sweetened milk
1 cup chocolate chips or 1 chocolate candy bar
1 cup small marshmallows
1 cup peanut butter
2 eggs

Mix 1 can sweetened milk with 1 cup peanut butter and 2 eggs in food mixer. Cook in microwave for approximately 4 minutes. While cooking, crumble candy bar into bottom of crust. If using chocolate chips, add to mixture after taking from microwave. Pour into crust. Top with marshmallows and put in over until broiler until brown. This may be made without the eggs, but it will be very sweet. This is not recommended for diabetics.

Tuesday, October 05, 2010

Smiley Face Meal: Happiness is Cookin'


Smiley Face/Mask Meal Menu:
Pork Roast
Apple Barbecue Sauce
Fresh Fruit Salad
Baked Okra Slices
Condiments
Buns
Tea

Food for Thought: Blessed are they that hunger after righteousness. For they shall be filled.
Matthew 6:13 KJV

Tip: Decorate with smiley faces and yellow/orange table ware with yellow and orange flowers
and table covering with matching napkins. Guests make dress in costumes with masks. may decorate with masks and discuss the significance of masks or have an inspirational talk on people wearing masks in life.

Recipes

Pork roast

Place a 4 lb. pork roast in a slow cooker. Cover with a can of coke and cook for 4 hours. Check for doneness. Pork needs to be cooked done. When done cool and shred. Cover with barbecue sauce and serve on buns.

Apple Barbecue Sauce

1 cup ketchup
1 cup barbecue sauce
1 cup pureed apple sauce
1 T. Worcestershire sauce
1 c. brown sugar
1/4 t. mustard

Use a food processor or blender and mix well. Place in a slow cooker for 1 hour. Serve over shredded meat.

Baked Okra Rounds

4 cups breaded okra rounds or slices
1/4 cup corn oil

Place okra on a cookie sheet and toss with the corn oil. Bake 30 minutes at 350 degrees or until to desired brownness. Serve warm.

Fresh Fruit Salad

Use 4 cups of mixed fruit that is in season. Toss with 1 container of yogurt and 1/4 t. honey. Serve with barbecue sandwich.

Sunny Mask Cake

1 yellow cake mix
1 can frosting
1 package of candy

Mix cake according to directions on package or make your favorite from scratch. Add 5 drops of yellow or orange cake color. Place in a round pan. Bake at 350 degrees for 20-30 minutes.
Cool and decorate. Mix 5 drops of orange or yellow cake coloring into frosting and mix well in a food processor. Spread on cake. Use a knife or toothpick and make a face. decorate with the candies and edge with left-overs. Use any left over batter for cup cakes and decorate with faces.

From the Nutritionist: Meals should have the basic nutrients to maintain a healthy lifestyle.
  • Protein builds strong bones and teeth. Protein is found in the pork roast. Vitamins are requirement to prevent many illnesses and to maintain good mental health. The vegetables and fruits and things like lettuce, tomatoes and okra as well as applesauce are high in vitamins A and C. This meal is suitable for diabetics. Diabetics should avoid bread with sugar and consider the carbohydrates. Fiber is found in the green vegetables and fruits. Store left over foods in airtight containers. Take left over desserts to shut-ins packaged in airtight containers, gift sacks or food baskets. Remember that cooking places a smiley face on the preparer as well as the eaters. Happiness is cooking and eating!!!!! Have a fun filled day!










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Saturday, August 07, 2010

Summertime treats



Need summer time treats to cool off? Try these....

S'mores
tea




Tip: Decorate with yellow place mats and plates, culture etc. and yellow smiley face stickers on yellow napkins.

Food for Thought: Remember when the sun is hot: God made two huge lights, the sun and moon, to shine on the earth...God was pleased! Genesis 1:10-20







S'mores

Use processed crackers or make your own ahead of time. Mix 1- 3/4 cups plain flour with 1/2 t. baking powder, 2/3 c. soft butter, 1/2 c. sugar and 1 egg. Make a dough and roll out. Cut into squares and punch holes into each square with fork. Bake at 350 degrees for 10 minutes. When cooled slighty, layer with marshmallow and chocolate bar. Home made marshmallows may be made using a divinity recipe and home made chocolate candy may be added to other homemade products and cut to the exact size of the cracker. these are a favorite in our household where people say, "Give me s'more." Serve with plenty of ice cold tea and enjoy this summer time treat!






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Tuesday, June 01, 2010

Summer Time Treats













Filled Cookies




1 1/2 cups soft margarine


2 cups sugar


2 whole eggs plus 2 egg yolks


2 tsp. vanilla flavoring


1 cup buttermilk


4 cups self rising flour




Cream the sugar and margarine. Blend eggs in a food processor and add to sugar mixture. Add the flour and milk. Buttermilk may be made by mixing 1 tablespoon of vinegar with 1 cup of milk. Let stand about 3 minutes before using. Mix all ingredients together. roll 2 tablespoons into balls and flatten. Place on oil sprayed cookie sheet. Bake for 8-10 minutes. Allow to cool
on sheet 1 minute then remove to wax paper. When cooled, spread filling between two cookies.




Cream filling




2 egg whites


2 t. vanilla flavoring


1/4 cup flour


3 T. milk


2 1/2 cups powdered sugar


1 cup soft margarine




Beat egg whites until stiff. Add flavoring, flour, milk and mix. Add margarine and powdered sugar and beat until fluffy. Use as spread between cookies.




Cookies may be stored in an air tight container for future use. Serve as a summertime treat.
Take any leftovers cookies to Amish or Mennonite friends and talk about difference in recipes. Place in a gift bag with a bright bow. Visit a home bound elderly person or sick child and give as a treat. Place in a gift basket with local information and take to a new neighbor as a welcome basket.


Happy cooking this summer!

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Wednesday, April 28, 2010

Pies , Cooked and Raw Crusts



Chicken Casserole

2 cups chopped, cooked chicken
1 cup English peas
1/4 c. chopped onions
2 cups homemade chicken sauce

Mix all ingredients and place in a sprayed casserole dish. Bake at 350 degrees for 30 minutes.

Chicken Sauce
1/4 cup corn oil
1/2 cup all purpose flour
2 cups chicken broth
Pour oil in skillet and heat, slightly. Blend flour into the oil. Slowly add broth and blend well. When to desired thickness, mix with chicken, peas and onions. May add 1/2 cup shredded cheese.
Crust
2 cups baking/biscuit mix
1/2 cup mayonnaise
1 cup yogurt
Mix ingredients into a soft dough. Use 1/2 of dough and place on bottom of casserole. Add the liquid ingredients. Spread the other half on top. Bake at 350 degrees for 30 minutes.
Raw crust for Strawberry pie
2 cups mixed nuts
1 cup figs
Place the nuts and figs in a blender and blend well. Press into a pie dish. Allow to dry in oven at 100 degrees for 1 hour. When dry and cooled, add pie filling.
Raw Strawberry pie filling
2 cups chopped fresh strawberries
1 tablespoon honey
Toss strawberries and honey and pour into raw nut crust. Cool for 1 hour. May serve with natural whipped cream.
Happy spring time cookin'!

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Monday, February 01, 2010

Gluten Free Meal




Gluten Free Meal
Suggested Menu:
Baked Chicken
Greens
Potatoes
Cornbread
Forgotten Cookies or Gooey Cake

Food for Thought: As they ate, Jesus took bread and blessed it and broke it
and said: “Take it and eat”.

FAMILY MEAL PLANNING
Celiac Disease
Celiac disease is intolerance to wheat. It usually causes problems with the intestinal tract with much discomfort. It can be inherited. Correction involves a lifetime of proper diet and nutritional balance. Some people also have to take medication.

Tip: For wheat intolerance diet- Read all labels before using.
Do not use any product that is packaged in a wheat facility.


Recipes

Baked chicken
1 whole chicken
1 c water
¼ c oil
salt
pepper
Remove giblets. Wash chicken in salted water. Pat chicken dry. Rub chicken with oil, salt and pepper over inside and out of chicken. Place in covered cooking dish and pour water around the chicken. Bake at 350 degrees for 1 hour or until chicken is done.
Serves 6

Greens
3 c greens
1 turnip
1 slice of ham
water
salt
Chop turnip and add to greens with water, salt and ham. Cook for 20 minutes or to desired tenderness. Serve warm. May garnish with hard cooked eggs. Serves 6.


1 potato per person
Wash and dry potatoes. Slice if desire. Rub with oil. Place in microwave and bake for 7 minutes per whole potato or slice and cook. Serve with corn oil margarine or unsalted butter.


Cornbread
2 c corn meal, plain
1 t. baking power
¼ c oil
¾ c milk or yogurt
1 T sugar, optional
1 egg
Mix cornmeal, oil, milk/yogurt, egg and sugar, if desired. Pour into a seasoned and greased cast iron skillet and bake at 350 degrees for 20 minutes or until golden brown.


Forgotten Cookies

2 Egg whites

1 t. cream of tartar

2/3 c. sugar

¼ t. salt

1 t. vanilla

1 c. pecans

1 c. chocolate chips

Preheat oven to 400 degrees. Beat egg whites until stiff with cream of tartar. Fold in sugar, salt, vanilla and pecans and chips, if desired. Spoon a mound of egg white mixture onto foil lined pan. Turn off heat to oven. Place the egg white cookies in previously heated oven and allow to remain overnight. Do not open oven door until at least 6 to 8 hours later. Serve cold. Serves 12 (They will set and may be ready to eat within an hour. May leave oven on 350 degrees for 10 minutes or less and ready to eat.)

Gooey Cake

1 gluten free cake mix
2 eggs
1 stick butter, almost melted

Mix one gluten free cake mix with the eggs and softened butter. Spread into a 9 x 13 inch pan. Top with cream cheese mixture. Bake 25-30 minutes. Watch carefully and take out when the edges are brown. The gooey consistence sets as the cake cools.



Cream Cheese Topping

1- 8oz. Cream cheese softened
2 eggs
3 cups of confection sugar
Blend together and smooth over cake mix. Bake in 350 degree oven until edges are brown. Cool and cut into squares.

Yummy for Celiac dieters!




From the Nutritionist: celiac disease
Do not eat anything that contains wheat, rye, and barley.
Corn, potato, rice, and soybeans can be eaten in any amount.
Packaged products are available, but read labels.
Any of the following words on food labels usually means that contain gluten: Hydrolyzed Vegetable Protein (HVP), unless made from soy or corn meal
Vegetable Protein, unless made from soy or corn
Modified Starch or Modified Food Starch, unless corn, potato
Vegetable Gum
Soy Sauce or Soy Sauce Solids, unless you know they do not contain wheat
Stabilizer, starch, flavoring, emulsifier, plant protein
Meals should have basic nutrients to maintain a healthy life. Protein builds strong bones and teeth. Protein is found in the baked chicken. Vitamins are requirement to prevent many illnesses and to maintain good mental health. The vegetables of greens, sweet potatoes are high in vitamins A and C. This meal is excellent for diabetics since it is low in carbohydrates that convert to sugar. Diabetics should avoid bread with sugar. Fiber is found in the greens. If family member has high cholesterol or high blood pressure, the cook should avoid glycerols as well. Have a fun supper with these low gluten foods. Store any left over foods in airtight containers. Take left over desserts to shut-ins in gift sacks or food baskets, especially for Valentine’s Day.

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Thursday, January 07, 2010

Cook Fest Awards


After much deliberation, the Meals with a Message
Cook Fest Awards have been awarded to:

The Best Food Taster: Smash





Best Potato Masher: Pops










Most photogenic cooks: Megan and Janice









Helped with the Most dishes, Best Food tester:
Scott

Most Unusual Named dish: Monkey Bread
(We were glad she didn't use monkey gland sauce.)
Best family recipe from cookbook Callaway Cookin': sweet potatoes; Best Salad:
Janice


Best hors d’oeuvre: Mike for Space Pigs in Blanket with Space Ship and emblem



Most scrumptious dish: Megan for Pumpkin Dip




Most Unique dish: Will for Chocolate Chip Crepes (pancakes)


Meals with a Message Judge: Mops



Meals With A Message Cook Fest Awards
We are looking forward to next years event.



































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Friday, December 18, 2009

Southern Cornbread Dressing

Southern Cornbread Dressing
This recipe is good to accompany roasted chicken, beef or venison.
Cook a pan of cornbread ahead of time, at least a day, using your favorite recipe. Refrigerate or freeze until ready to make crumbs. Save left over biscuits and loaf bread to make crumbs. If you do not have any left-over bread, use crackers. When ready to use, use a food processor and make crumbs from breads. Store in air-tight containers and keep separate until ready to combine.
Dressing
4 Cups cornbread crumbs
2 cups crackers or biscuit crumbs
1/2 cup finely chopped onion, sauteed
1 teaspoon salt
1 teaspoon black pepper
4 T. Poultry seasoning
1/2 t. sage, or to taste
1/4 cup parsley
1/2 cup or 1 stick butter or margarine
4 eggs
4 cups broth
(Type of broth is determined by the meat with which you are serving. If you are serving turkey or chicken use chicken broth. If serving with beef roast or venison, use beef broth.)
Melt butter in microwave. Combine crumbs, seasonings, and butter. Mix.
Beat eggs and add to mixture.
Add 3 cups broth. Mix well. Spray 9x13" baking dish and pour dressing into it.
Set overnight in refrigerator, if have time and room. When time to bake, pour remaining cup of broth over the mixture and bake for 30 minutes @ 350 degrees f. Test with a meat thermometer. When temperature reaches 165 degrees and the gage comes out clean, it is done. Remove immediately and cover with heavy foil. (It may take between 45-60 minutes,
depending upon oven. ) If traveling with dressing, wrap foil with towels and secure in the storage area of vehicle. This is good served with giblet gravy.
Serves approximately 10-12 people.
Gravy
1/4 c. oil
1/2 c. flour
2 cups broth
1 c. chopped giblets or meat
1 T. chopped onion
1/4 t. salt
1/4 t. black pepper
Heat oil in skillet. Reduce heat. Whisk in flour and slightly brown, but not burn. Add giblets and onion. Allow to thicken to desired thickness. Serve hot over dressing.

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Thursday, September 17, 2009

Fall menu





Fall Menu



Hamburgers

Corn on the Cob

Cantaloupe

Cake with blueberries and strawberries



Tip: The farmer's markets are probably still open in your area. Buy the last of the fresh vegetables while they are still economical.



Food for Thought: May the Lord bless you, And keep you; May the Lord
Make His face Shine upon you, And be gracious to you; May the Lord turn His face
toward you, And give you peace…Numbers 6:24-26(paraphrased)



Recipes



Hamburgers



Mix 1 lb. of ground chuck with a package of dry onion dressing mix. Form into four patties and grill or fry until desired doneness. May serve with onion slices, lettuce leaf on buns with mustard.



Corn on Cob



May boil corn for 9 minutes. Then place on the grill to char. Sprinkle with paprika and serve with butter on top.



Cantaloupe



Cut into slices or chunks and serve as salad.



Cake



Mix 2 cups graham crackers crumbs with 1 stick of melted butter. Bake for 10 minutes. Pour the filling on top and decorate with fruit.





Filling



Cream 1 pkg. of cream cheese with 1 cup confection sugar. Mix in 1 pkg. of lemon or vanilla instant pudding mix. Stir into mixture 1 large container of whipped topping. Blend well and pour on top of cool crust. Allow to set an hour. Top with blueberries and strawberries.



From the nutritionist: The protein is found the the hamburgers. the fresh fruit and vegetables provide vitamins and minerals. Carbohydrates are found in buns and pudding. For diabetics do not add the sugar or use artificial sweetener. Any left overs should be sealed in air tight containers and refrigerated. Happy fall cooking!















Wednesday, June 24, 2009

Lazy Breakfast!


Lazy breakfast!


Crock-pot eggs
Fruit
Make ahead hot tea

Food for thought: Do not worry. Matthew 6:25 LB

Decorate with summer items, like umbrellas, flip-flops, beach balls, etc.
Play beach music to brighten the morning.

Recipes

Place the following in a crock-pot and cook all night.

4 Sliced potatoes
1 cup diced cooked ham
¼ cup chopped onion
½ c. chopped red and green peppers
¾ c. shredded cheese
6 eggs
½ cup evaporated milk
1 t. salt

Spray pot with none-stick oil. Layer potatoes, ham, onions, green peppers and cheese. Beat eggs. Add milk and salt. Mix well.
Pour over layers. Cook on low for 10-12 hours.



Cantaloupe Fruit Salad

Remove rind from cantaloupe. Cut into slices and serve cold.

Make Ahead Tea

4 family size tea bags
4 springs of mint
1/3 can of frozen orange juice
1 cup lemon juice
1-cup sugar

Bring a gallon water to a boil. Add tea bags. Steep 15 minutes. Pour orange juice, lemon juice and sugar into container. Add warm tea and stir well. Serve with mint, hot or cold.






From nutritionist: Summer time means a slower pace of living. Have a brunch with foods that can be made ahead of time. Place eggs casserole in the crock-pot and cook while sleeping. Make the tea the day before and serve hot or cold. Decorate the day before and even slice cantaloupe and place in an airtight container for service later.
Diabetics or people who are on low-glycemic diets will note that the menu has protein with the eggs, vitamins and minerals in the fruit. No bread is needed since carbohdrates are in the potatoes. The potatoes also supply vitamins. Since more liquids are desired in the summer time, keep plenty of tea on hand to resupply thristy family members and guests.

Enjoy while the living is easy!


Wednesday, April 29, 2009

Crock Pot Chicken N Dressing




Mother's Day Dinner



Chicken N Dressing

Lettuce Salad

Favorite dressing

Strawberry pie



Food for Thought: She shall be blessed. Proverbs 31:28


Crock Pot Chicken N Dressing



2 cups chopped chicken or turkey

3 cups corn bread crumbs

1 cup flour bread crumbs

1/4 c. chopped onion

1 T. parsley flakes

1 t. salt

1/4 t. pepper

1 T. poultry seasoning

4 eggs

4 cups broth



Mix crumbs, seasoning, onion and parsley with eggs and broth. Add chicken. Mix well. Spray crock pot dish with non-stick spay. Pour dressing into pot and bake on high for 45 minutes. Check for desired doneness.



Serve with favorite salad and dressing. Top off with strawberry dessert.



Strawberry Pie



1 cup chopped strawberries, fresh or frozen

1 package jello

1 package cream cheese

1 large container whipped topping

1 can wafers sticks



Make a crust for bottom of spring cake pan using graham crackers, cookies or crumbs. Pack well. Line sides of pan with wafer sticks.



Bring cream cheese to room temperature. Mix with jello and whipped topping. Fold in the strawberries. Pour into spring pan and refrigerate overnight. May top with wafer crumbs.



From Nutritionist: This is an easy spring time meal. The chicken and dressing can cook while you are visiting with Mother. The chicken provides the protein while the dressing gives carbohydrates. The salad will give vitamins and minerals. Make the pie ahead of time. All you have to do for the meal is slice and serve! The pie recipe may be altered with low fat whipped topping, low fat cream cheese and no-sugar jello. Since the carbohydrates in the dressing and pie are high, a diabetic will need to adjust portions. Place left-overs in air tight containers and send home with Mom to enjoy later. Happy Mother's Day!






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Friday, March 06, 2009

Cherry Festival dishes

Cherry Festival Delights
With cherry blossoms in the air, now is the time to make cherry delights for the family.
Food for Thought: You (God) feed them with blessings from your own table and let them drink from your Rivers of Delight...Psalm 36:8 LB

Lazy Woman Cherry Treat
4 cups pitted cherries
1 t. red food color
1/2 c. all purpose flour
1 cup sugar
1 box cake mix
1 stick margarine or butter
Spray 9x13" casserole dish with baking spray or may melt butter and pour off. Mix food color, if desired, flour and sugar. Melt butter and mix with dry cake mix. Pour cherry mixture into baking dish. Crumble cake mixture on top. Bake at 350 degrees for 50 minutes. Serve warm with ice cream.
Easy Cherry Candy

1 pkg. chocolate chips
1 can sweetened condensed milk
1 cup pitted cherries
1/2 t. red food color
1/2 c. sugar
Mix cherries, food color, if desired, and sugar. Drain. Melt chocolate chips and milk in microwave for 2-3 minutes. Stir in cherries and drop by teaspoons on wax paper.
Chill.
Cherry Salad
2 cups pitted cherries
1 t. red food color
1 c. sugar
1 pkg. red jello
1 c. boiling water
1 pkg. cream cheese
1/2 c. mayonnaise
lettuce leaves
Mix cherries, food color sugar. make jello with boiling water. Mix cherries and jello and chill until firm. Cut into cubes. Mix cream cheese and mayonnaise. Toss cream cheese mixture with cubes and serve on a lettuce leaves.
Cherry Cream Pie
1 graham cracker crust
2 cups pitted cherries
1 cup sugar
1 t. red food color
1\4 cup cornstarch
1 pkg. cream cheese
1 tub of whipped topping
1 cup confection sugar
Mix cherries, sugar, food color and corn starch. Stir in 1/4 cup cherry juice or water. Cook until thickened. Set aside to cool. Blend cream cheese and confection sugar. Beat in a tub of topping.
Place cream cheese mixture into the graham cracker shell. Top with cooled cherries. Serve chilled.
Cherry Bars
1 cup all purpose flour
3 T. confection sugar
1/2 cup butter
filling:
2 eggs
1 cup sugar
1/4 c. all purpose flour
1/4 t. baking powder
1/4 c. pecans
1/2 c. coconut
1/2 c. sweetened cherries
1 t. almond flavoring
1/4 t. salt
Preheat oven to 350 degrees. Make crust with flour, confection sugar and melted butter. Mix well. spray an 8" square baking dish with baking oil and press crust into bottom. Bake 20 minutes until golden brown. prepare filling. Beat eggs. Combine eggs with sugar, flour, baking powder and salt. Stir in chopped sweetened cherries and flavoring. When crust is cooked, pour cherry topping over crust. Sprinkle coconut and nuts. Bake 20 more minutes. Cool completely before cutting into bars.
From nutritionist: Cherries are an excellent source of vitamins A and C. Home grown cherries are often not the red color that people desire, therefore, I suggest adding food color. Cherries may be preserved, canned or frozen for future use. Take advantage of cherry season and stock up for many cherry delights!

Tuesday, February 10, 2009

Space Cake


Birthday Party
Space Cake
nuts
chips with dip
Ice Cream
Punch
Tip: Serve food on plates with moon and stars or space scenes. Use posters or drawings of the moon and other objects of the sky. Use stickers on cupcake papers to make space nut cups.
Use dark blue napkins and cups. Music may be space oriented.
people may wish to wear their favorite space show character. Honoree of party may present the wearer of the best costume a space-gift.
Food for thought: Give thanks to the Lord...who...made the Heavens...the sun..the moon and stars...Psalm 136; 1,5,8-9 NIV
Space Cake
Bake your favorite yellow cake batter. Frost with white icing. Use space toys for decorations.
Coconut Pudding Cake recipe
1 pkg. yellow cake mix
1 pkg. instant vanilla pudding mix
1 1/2 cup water
4 eggs
1/4 cup oil
2 cups grated coconut
1 c. chopped nuts
Blend cake mix, pudding mix, water, eggs and oil in a large mixing bowl. Beat at medium speed for 4 minutes. Stir in coconut and nuts. Pour into 3 greased and floured 9 inch pans. Bake at 350 degrees for 35 minutes. Cool in pans 15-20 minutes. Remove to cooling rack. Fill and top with Coconut Cream Cheese Frosting .
Coconut Cream Cheese Frosting
2 tablespoons butter
2 cups grated coconut
1 package cream cheese
2 Tablespoons milk
3/12 cups powdered sugar
1/2 teaspoon white vanilla flavoring
Cream butter with cream cheese and add milk. Gradually add sugar. Blend in white vanilla flavoring. Add 1 3/4 cups coconut. spread between cake layers. Stack and frost top.
Sprinkle remaining coconut on top.
Glazed cinnamon Pecans
1 1/2 cups sugar
1 teaspoon cinnamon
4 Tablespoons evaporated mild
2 teaspoons water
3 cups pecan
Mix sugar, cinnamon, milk and water. Bring mixture to a boil. Boil until it reaches soft ball stage. Remove from heat. Pour pecans into the mixture. Toss until well coated. Pour onto wax paper. When cooled break apart and enjoy!
Vanilla ice Cream
1 Tablespoon unflavored gelatin
1 1/4 cup mild
2 eggs, separated
1/4 teaspoon salt
1/2 cup sugar
2 teaspoons vanilla flavoring-clear
1 cup half & half cream
Soften gelatin in 1/4 cup milk and set aside.
combine 1 cup milk, egg yolks and salt in a double boiler and heat until mixture coats spoon.
Remove from heat. Add gelatin mixture and sugar and stir until well blended. cool and add vanilla flavoring and cream. Freeze until firm. Beat egg whites and add to frozen gelatin base. Return to freezer until frozen to consistency to be served with cake.
Punch
1 46 oz. can pineapple juice
2 1/2 cups sugar
1-3oz. package strawberry jello
1 quart boiling water
1 quart cold water
2 bottles ginger ale or Sprint
Mix boiling water with sugar and jello to dissolve. Add juice and cold water. Mix well and put in containers and freeze. Thaw to ice consistency and add the lemon-lime cola.
From Nutrient writer: To make ice cream a diabetic recipe substitute 1/4 cup of artificial sweeter with 1/4 cup sugar. Artificial sweeter and unsweetened jello may be used in the punch for a diabetic.

Thursday, December 11, 2008

Sweet Potato Casserole


To make a sweet potato casserole: separate 3 eggs and set aside. Wash, peel and slice 4 sweet potatoes. Cook in 1 t. salted water. Drain water and smash. Add egg yolks, 1/4 c. melt butter, 1/4 c. brown sugar, 1/2 c. milk and 1 t. cinnamon. Stir well. Spray a casserole dish. Pour potato mixture into dish. Whip egg whites with 1 t. cream of tartar. When peaked, gradually add 3 T. sugar, while whipping. Spread over potato mixture. Dot pecans over top. Bake at 250 degrees until the egg white is done and browned. Serve warm. Start a new Christmas traditional dish.

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Wednesday, November 05, 2008

On The Road To Grandmother's House




On The Road Again
To Grandmother’s House
Chili Beans with chili dumplings
Turnip Greens
Cauliflower
Car Cake with candy decorations

Tip: Use black and white checkered flags and cutlery. Use black plates with white napkins. Children may place car stickers in the corner. Plan to watch a racing DVD for entertainment. You may use this as a victory celebration for your team who won away from home. If so, decorate with team colors and show highlights of the game. Or use Thanksgiving decor!

Food for Thought:
The Israelites journeyed…God led the people…Exodus 12-13


Family Meal Planning
From the Nutritionist: The beans supply the protein in this menu. Turnips and cauliflower provide vitamins and minerals as well as fiber. The dumplings and cake are carbohydrates.

Recipes

Chili Dumplings with meat

1 c. quick biscuit mix
½ c. fine cornmeal
1 ½ c. cooked hamburger meat
1 T. Chili powder
¼ t. garlic salt
¼ t. cumin
2/3 c. broth
¼ c. shredded cheddar cheese

Cook meat and grind in food processor. Mix biscuit mix and cornmeal. Add chili powder, garlic salt, and cumin. Stir well. Mix biscuit mixture with ground, cooked hamburger meat and cheese and blend with broth. When all ingredients dispersed well, use an ice cream scoop to form dumplings. Make favorite chili soup and thicken about 10 minutes. Bring to a boil. Drop scoops of dumplings onto top of chili. Do not immerse into mixture. Simmer 10 minutes uncovered, then cover and simmer 10 minutes. May sprinkle more cheese on top and simmer until cheese melts about 3 minutes. Makes 12-14 dumplings. Yummy!

Chili Beans

2 # hamburger meat
¼ c. onion
¼ c. red pepper chopped
¼ c. parsley
1 can chopped tomatoes
¼ c. chili powder
1 t. cumin
1 clove garlic
1 T. paprika
2 c. beef broth
1 large can pork n beans or 2 small cans

Cook meat and onion in bottom of Dutch oven. Add chopped pepper, parsley, tomatoes, chili powder, cumin, crushed garlic, paprika and broth. Stir well and add beans. Bring to a boil and cook approximately 10 minutes then add dumplings. Simmer approximately 45 minutes to obtain chili flavor. The longer, the better.






Chili Dumplings w/o Meat

1 c. quick biscuit mix
½ c. fine cornmeal

1 T. Chili powder
¼ t. garlic salt
¼ t. cumin
2/3 c. broth
¼ c. shredded cheddar cheese

Mix biscuit mix and cornmeal. Add chili powder, garlic salt, and cumin. Stir well. Mix biscuit mixture with cheese and blend with broth. When all ingredients dispersed well, use an ice cream scoop to form dumplings. Make favorite chili soup and thicken about 10 minutes. Bring to a boil. Drop scoops of dumplings onto top of chili. Do not immerse into mixture. Simmer 10 minutes uncovered, then cover and simmer 10 minutes. May sprinkle more cheese on top and simmer until cheese melts about 3 minutes. Makes 12-14 dumplings. Yummy!

Beef gravy: May cook in 4 cups of beef broth thickened with 3 T. flour. Allow to thicken about 3 minutes before adding dumplings.


Turnip Greens

Wash and stem greens. Place in a Dutch oven and cover with water. Add a beef bullion cube. Bring to a boil and simmer for 45 minutes or until done to your taste.



Cauliflower

Wash cauliflower and cut off tough stems. Place in water and salt. Steam approximately 30 minutes or until done to taste.

Cake with Candy décor

Make your favorite white cake batter. Place in a car shape pan or cut into a SUV shape when baked. Cover with basic frosting. Use M&Ms with initials/words like Happy Thanksgiving or On The Road Again and place on cake to decorate.

Happy Thanksgiving and safe travel!













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Thursday, October 02, 2008

Fall Fest Meal


Family Fall Fest
Grilled meats
Tossed Salad
Crock Pop Bars

Tip: Collect fall leaves and scatter down the center of the table. Make spider webs and other fall decorations and place around the area. Allow children to place fall leaf stickers on edge of napkins. May use different autumn colors for plates and glasses; they do not need to be the same color.

Food for Thought:
Samuel grew; the Lord was with him and he did not let His words fall to the ground.
1 Samuel 3:19

Family Meal Planning
Fiber
Fiber is the cellulose part of a fruit or vegetable. It is necessary for normal function of the intestines. Since fiber is almost indigestible, it passes through the intestinal tract as bulk, thus removing waste products. This helps in the prevention of colon cancer. Cabbage and lettuce are examples. Other sources include any leafy vegetable, fibrous fresh fruit, whole grains and nuts. 1- 2 servings of fiber are needed every day.

From the Nutritionist: It is important to provide growing children with nutrients like proteins, carbohydrates, vitamins, and minerals. You should also make the meal delicious. Decorating is part of eye appeal for youngsters. Let them help make the nutritious bars. The bars can be wrapped and used for a Fall Fest party. Store leftovers in airtight containers and decorate with hand colored fall leaves. Take to shut-ins.

Recipes

Grilled Meats

Place steaks, shrimp and/or chicken on grill and cook.

Tossed Salad

Mix greens, carrots slices, chopped tomatoes and with cucumber dressing. Sprinkle shredded cheddar cheese on top.


Crock-Pot Bars*
¼ c. margarine
4 cups mini marshmallows
1-cup quick oats
1 c. crushed cinnamon graham crackers
½ c. c raisins
½ c. ground flax seed
½ c. sunflower seeds, roasted

Place in crock-pot, margarine and marshmallows to melt in the crock-pot about 30 minutes in home pot. When creamy, add oats, c-raisins, crackers, flax seed and sunflower seeds.
Then mix well.
May cool in crock-pot and cut in bars or pour into an 8x8” sprayed pan.
Makes 6 bars.
* Easy recipe for children or busy moms who multi-task while cooking.

Pink Lemonade

6 lemons
1 cup sugar
1 quart water
ice
1 drop red food coloring
fresh mint leaves

Juice lemons and mix with water. Add sugar and stir. Add red food coloring. Fill pitcher with ice or pour over an ice ring and serve like punch. Garnish with sprigs of fresh mint for color.


Happy Cooking!







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Tuesday, August 26, 2008

Back To school Supperr




Back to School Supper
Suggested Menu:
Oven Chicken
Noodles with veggies
Home made muffins
Crock Pot Chocolate Cake
Pink Lemonade

Tip: Decorate with a “High School Musical” theme, napkins, plates, and cups. Place note pads with a pencil by each plate for a favor. May play the HS Musical theme music as you eat. Invite all your high school friends over.

Food for Thought:
Grow in grace and knowledge of the Lord Jesus Christ…1 Peter 3: 18.

Family Meal Planning
From the Nutritionist: A back to school party can be lots of fun, especially for people who are going away or to different schools. This is one last time to remember old times and the summer. This meal is easy to prepare and delicious. To avoid spoilage of meat, keep refrigerated until time to use.

Recipes

Oven Chicken

1 chicken breast for each guest
1 egg
1-cup milk
1-cup flour
1-cup Parmesan cheese
¼ cup oil
Salt and pepper to taste

Pound each chicken breast until flat. Dip into egg-milk mixture, then in salt-peppered flour mixture and into Parmesan cheese. Place in a skillet with about ¼ cup of fry oil. Brown on all sides. Place in a oil sprayed baking dish and bake about 20 minutes at 350º.

Veggie spaghetti

Spaghetti
1- cup greens
1- cup tomatoes
Salt and pepper
1 cube for chicken flavored broth
Margarine or butter

Cook spaghetti in chicken flavored water for desired doneness. Cook tomatoes and greens separately. When the spaghetti is done, toss together with 1 T. oil margarine.
Keep warm in a crockpot until ready to serve.

Muffins

2 cups biscuit mix
1-cup yogurt, plain or vanilla
½ cup mayonnaise

Mix together. Add milk if too thick for muffin mixture. Use an ice cream scoop and place into a 12-portion muffin tin. Bake for 30 minutes at 350 º. Serve warm with honey butter.

Crock-Pot Cake (no egg)

1-cup flour
½ cup sugar
¼ cup cocoa
2 t. baking powder
½ t. salt
½ cup milk
2 T. oil
1 t. flavoring
½ cup nuts

Spray crock-pot with butter spray. Heat on high. Mix flour, sugar and cocoa, baking powder and salt. Mix oil, milk and flavoring. Make a well in dry ingredients and stir in liquid. Mix well. Stir in nuts. Spread evenly in crock-pot. Add topping then bake 2 hours and 30 minutes. Cool 30 minutes before serve with cool whip or ice cream.

¾ cup brown sugar
¼ cup cocoa
1-½ cups hot tap water

Mix sugar, cocoa and 1 and ½ cups of hot water. Pour over the top of the batter.
This makes a sauce on the bottom. Spoon onto serving dish while warm. Top with ice cream or whipped topping, if desire.

Pink Lemondade

6 lemons
1 cup sugar
1 quart water
ice
1 drop red food coloring
fresh mint leaves

Juice lemons and mix with water. Add sugar and stir. Add red food coloring. Fill pitcher with ice or pour over an ice ring and serve like punch. Garnish with sprigs of fresh mint for color.