Download - July 2012 Double Issue of A&D
Aprilanddecember.com on COB July 2012
2
Essential cookware items that every new (and not so new) cooks need to have
A Slow Cooker is a busy parent’s
friend! Perfect for set it and go
recipe, look for one that has easy
to read dials and safe settings like
a light for on and off.
Sensio Bella Cucina 4 qt. $29.67
At Amazon.com
A Sauce pan is for more
than just sauce! Simple side
dishes such as beans and
rice can be made quickly.
The tall sides help move
heat all around the food.
Calphalon 1qt. Non-stick
$49.99 Amazon.com
This cooking vessel holds a lot
of heat and is perfect for frying
or moving food from the stove
top directly to the oven. Look
for a ‘seasoned’ Cast Iron
Skillet to help reduce sticking.
Coleman 12” Cast Iron Skillet
$23.19 Target.com
You can sear on a high heat or hold
a gentle heat for sautee’s in a
Sautee pan. The stainless steel
variety lets you go from stove top to
oven and the non stick comes in a
variety of colors and patterns.
Wearever 9” Sautee Pan
$23.99 at Wayfair.com
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Table of Contents:
In every issue:
What you said 3
Tools for living 5
Words 6
Around the Web 11
Focus on Living 13
Page of Power 15
Features:
Now You’re Cooking 2 Must have kitchen gadgets
Fam To Function Recipes 8 Go from diner to gathering Did you know? 12 Food companies founded on Christian Values
Tasty Travels 14
Travel with your tongue!
Cover and Topic introduction page pics: Fotosearch.com
What you said images from yahoo.com search
Tools for living “Pink Mixing bowl” Hardblogcafe.com
Words image: Profilbrands.com
Tasty travels: Background image: Pixmax.com; Thai food from
blogspot.com; Indian food from Vestarestaurant.com; Mediterranean
food from Cookinggage.com
AprilandDecember.com © July 2012. Created at From the Desk Creations™;
Wallaceville Road Chickamauga, Ga. Direct all inquires to [email protected].
All the information herein has been checked for accuracy. No responsibility is accepted
for deletions, omissions, errors and/or inaccuracies. Publisher reserves the right o
place any ad on first come first serve basis. No materials contained herein may be
reproduced without the exclusive written permission of the original creator of the
material. All information, images or references contained has been acquired by
permission or general search and is cited, noted or referenced as required by source.
Copyright 2011 by From the Desk Creations ™. Created in the U.S.A
4
What started out as a baked potato au gratin
turned into a burned potato not forgotten! I had
been trying to come up with something to cook for
my parent’s 30th wedding celebration. My test runs
had me convinced I needed my own cooking show.
That is why I decided to fix the dish at my parent’s
home with and audience. Well, I was so nervous to
show off my skills that I turned the oven on broil
instead of bake. 10 minutes later I was standing
over a scorched ceramic dish with burnt potatoes in
it!
-Robbie Turnpine
I was eager to test out
my grandmother’s
pineapple upside
down cake. I received
my prize copy of the
cake recipe and
headed straight home
to make it. I was out
of baking powder as
the cake called for so I
left it out. What I
ended up with was a
floppy cake with
runny pineapple
glaze. At least the
dog enjoyed it!
-Amber Middleton
It had been passed down for
generations and it was my
turn to make it. I was so sure
I had messed up my
grandmother’s Garam
Marsala by adding my own
twist…sage. It was such a hit,
that my grandmother started
making it that way herself!
-Anjahli Delhi
5
To
ols
fo
r li
vin
g
Get the most out of Sunday Service
We know that week’s for most families are chaotic and
that is an understatement. We often look to Sunday as a day off
of work (unless you’re in the retail or service industry), or at least
a slower paced day. Yet many dread the details that go into
dragging the family to the sanctuary and the lengthy service that
commences upon arrival. Here are some tips and suggestions to
reignite that hunger and thirst that Christ so affectionately compels
us to have throughout his word. Prayerfully, they will help you
better partake of the “Bread of Heaven”.
Don’t live by bread alone: I know this sounds funny,
but I am sure you have stopped to get food on your
short lunch break only to not be fulfilled because it
wasn’t what you wanted. This more than likely
happened because you had little time, little money, not
enough choices or all of the above. God’s word is not
fast food! Go with the mind to get something out of
service. Whether you want to pray for a particular
individual, receive prayer yourself or take notes so that
you can take some scriptures to work with you. Go
with the mind to “take something away” from the
service.
Put more in than money: Many of us hold offices or
positions in the church and thus we view our duties as
jobs. If this is the case, your work there is more
important than your job that earns you keep. This job
has a far better pay off…eternal life. Don’t bring your
emotions with you and try to hold on to them through
service. Leave them there! When you should cry,
smile, When you want to scream, shout. When you
don’t feel like singing, sing. Don’t let your
emotions get in the way of you experiencing the
power of praise. Praising God is a sure fire way
to leave your burdens at the altar.
Prepare: Unless your Pastor is doing
a seminar or a series, you may not
know what the topic of the sermon will
be. But you do know what your
Sunday school lesson is! Study before
hand. Most classes use published
material or get following week
scriptures from the teacher. Read the
text in your Bible and use the cross
reference scriptures that accompany
them so that you can understand the
text completely. Jot down questions
and write down points to discuss or
share as you read. When you
contribute to the discussion you get
more out of it.
Take your mind: I always tell my
congregation you won’t get anything
out of what I’m going to say if your
body is here and your mind is
somewhere else. Focus on what God
wants you to do. You are here to
worship and learn…come prepared to
do both.
-Rev. George Christopher
6
Wo
rds
“A man can eat his dinner
without understanding
exactly how food nourishes
him.”
-C.S. Lewis
“Music with dinner is an
insult to both the cook and
the violinist.”
-G.K. Chesterton
“All great change in America
begins at the dinner table.”
-President Ronald Reagan
“Learn to do common things
uncommonly well; we must
always keep in mind that
anything that helps fill the
dinner pail is valuable.”
-George Washington Carver
7
A New Take on
Familiar Dishes
and Favorite
Scriptures
8
You have just been asked “what’s for dinner?” by
your loving yet picky family. As soon as you get through the
daunting task of picking something to prepare that doesn’t
consist of raw onions, asparagus or ‘anything orange’, you
think you can relax…then the phone rings. It’s the president
of the cooking committee wanting to know what your
contribution will be to the Homecoming Celebration
Dinner…this Sunday.
Don’t panic! We have a meal from start to finish
(including a beverage) that you can make for your family and
using the same ingredients (with some new additions or
adjustments) you can* “Function-a-tize” them for Church
potlucks, small family gatherings or even dinner parties. So
pick up your jaw, grab an apron and let’s get cooking! Be
sure to look for the Super Stretch Logo too so you can get
more out of a meal!
Your Family Menu:
Seasonal Tossed Salad
Chicken Fresco Soft Taco’s
Strawberry shortcake Cups
Lemon Berry Tea
Your function-a-tized menu:
Seasonal tossed salad with Lemon Vinaigrette
Chicken fresco lasagna
Strawberry diner party sheet cake
Lemon berry tea
Lettuce Cups with Lemon Vinaigrette
on the side (Feeds 6)
Lemon Vinaigrette *make this in a squeeze bottle or a small mason jar!*
Zest and Juice from 1 lemon and zest (zest before juicing!) 1tble spoon of champagne vinegar ¼ cup of olive oil A pinch of salt and pepper to taste
Lettuce cups Leaves from a head of iceberg lettuce or endive One large tomato diced ½ cup of baby spinach (shredded) 1 tablespoon each of salt, pepper, rosemary and thyme 1 ½ cup of any seasonal vegetable you choose (in season right now: yellow squash, field peas, corn, bell pepper and watermelon…yes watermelon in a salad!) 1 cup of shredded cheese of your choice
9
Omitting the lettuce, combine other veggies in a bowl. Pull the
lettuce leaves off whole so they become little boats or cups.
Spoon veggie mixture into the leaves and drizzle with the
vinaigrette.
Function-a-tize your Lettuce cups!
Seasonal Tossed Salad with Lemon Vinaigrette
4 cups of roughly chopped Romaine lettuce One large tomato diced 2 cups of baby spinach (whole leaves please) 1 tablespoon each of salt, pepper, rosemary and thyme 1 ½ cup of any seasonal vegetable you choose (in season right now: yellow squash, field peas, corn, bell pepper and watermelon…yes watermelon in a salad!) 1 cup of shredded cheese of your choice (Note: if you use watermelon, use feta cheese) Make sure everything is cut roughly bite size. Toss together and drizzle vinaigrette on top or you could put your vinaigrette in the squeeze bottle or jar like you did for your family: This recipe feeds 12. Chicken Fresco Soft Taco
2 boneless, skinless chicken breasts 1 packet of onion soup mix 1 12oz. can diced tomatoes with chilies ¼ cup of pitted and sliced olives black or green 1 14oz. can of whole kernel corn ½ cup of taco or enchilada sauce whatever brand you like ½ cup each of coleslaw mix (without the mayo!) and shredded cheese. ¼ cup of onion and bell pepper mix (found in your grocery store freezer section!) 1 tsp. each of: Salt, pepper, garlic powder, parsley flake and cumin. If you do not have cumin, you can use a pinch, and only a pinch, of cinnamon and sage. 12 flour tortillas
Add ½ cup of rice or black beans to
stretch the meal! This now will feed 6!
Boil your chicken breast (don’t bake please!) in water and add the
onion soup mix and a little salt. You can strain it afterwards and
still get a tasty broth to freeze. Boil for about 20 mins or until the
chicken is done. Once the chicken has boiled and cooled enough
to be handled, shred and set aside. In a skillet over medium heat,
add one tablespoon of butter and oil to the pan. Add the veggies
and let cook for about 5 minutes. Add the chicken, sauce and
seasonings to the skillet and allow the flavors to develop for about
10 minutes. Serve in flour tortillas and top with the crisp coleslaw
for a fresher crunch than lettuce and the cheese. Serve four
people each having three apiece.
Function-a-tize your soft Taco!
Chicken fresco lasagna (Feeds 12)
5 boneless, skinless chicken breasts 1 ½ packet of onion soup mix 2 12oz. cans of diced tomatoes with chilies 1 cup of pitted and sliced olives black or green 2 14oz. cans of whole kernel corn 1 cup of taco or enchilada sauce whatever brand you like 1 ½ cup each of coleslaw mix (without the mayo!) and shredded cheese. 1 cup of onion and bell pepper mix (you can omit this all together if you are unsure if the crowd you are feeding doesn’t like onions or bell peppers) 2 tsp. each of: Salt, pepper, garlic powder, parsley flake and cumin. (If you do not have cumin, still use a pinch, and only a pinch, of cinnamon and sage.) 36-40 soft taco shells
Add 2 cups of rice or black beans to
stretch the meal! This now will feed 15!
Boil your chicken as before and prepare your veggies the same as
well. Combine in the skillet but WITHOUTH the sauce. In your
baking pan (a 13 ½ in x 9 x 2 ¾ pan is recommended), spray the
bottom of the pan and line with a layer of non stick cooking spray
and place an overlapping layer of shells. Spoon on a layer of the
10
chicken and veggie mixture and top with sauce. Add a layer of
cheese and repeat with the shells, mix, sauce and cheese
layering. Finish with a layer of cheese. You should get about 2 to
3 layers a pan. Bake until cheese is melted and golden, about 20
to 30 minutes in a 350 degree oven.
Strawberry Shortcake cups
(Yields 6)
8oz. of frozen strawberries (or sliced fresh ones)
½ cup of softened Cream Cheese frosting
1 Piping bag with a number 5 tip
1 can of whipped topping
1 package of sponge cake cups (these are usually found in your
bakery section or the produce section near the berries at your local
super market
In a bowl, thaw your strawberries. We don’t recommend adding
sugar to the frozen berries because it will draw out too much
moister and it will make the cake cups too sweet, but if you want
to add a few tablespoons to the fresh berries you can. Place the
softened cream cheese frosting (room temp is best) in your piping
bag and cover the top of your cake cups. Put berries on top and
cover with whipped cream.
Function-a-tize your cups
Dinner Party Sheet Cake (Feeds 12-15)
1 box white cake mix prepared (or you can buy a 9x13 sheet cake
at the bakery of your grocery store)
12 oz. of frozen or fresh sliced strawberries
1 can of Cream Cheese Frosting
1 can of whipped topping
Thaw the berries and reserve the juice. Once the cake has been
prepared and cooled (or made it home from the store!) Spoon
juice over cake, Spread the frosting over top. Once you are
almost ready to serve, cover with the berries and apply whipped
topping ‘dots’ across the cake.
Lemon berry tea
(Two liters; 64oz)
Two liters of made or prepared sweet tea
4 oz of Frozen mixed berries
2oz. of Lemon juice
This is easy and fun! In an ice tray add a few of the still frozen
berries to each cube. Fill with water and freeze. Allow the rest of
the berries to thaw. Make or buy 2 liters of sweet iced tea. In the
pitcher of your choice pour the juice of the thawed berries in the
tea. Leave the berries on the side as a fresh garnish. Using the
ice cubes with the berries in them, fill glasses and garnish with the
left over fruit.
Function-a-tize your tea
(1 gallon)
One gallon of made or prepared sweet tea
6 oz of Frozen mixed berries
4 oz. of Lemon juice
In a gallon pitcher, prepare of pour already prepared tea and the
juice of thawed berries. Leave berries on the side as a garnish for
guests to help themselves to. Put the berry cubes in the pitcher
to make it pretty!
*Function-a-tize is meant to serve 12-15 people
Cooking
Committee
Approved!
11
Recipes and
conversation
starters courtesy of:
Divine Manna
Need ways to get the
family to the table?
Yahoo.com/voices
Stress free recipes for
entertaining can be
found at:
Foodandwine.com
Looking for a way to transport
you food to your function?
Check out:
Shopping.com
12
Whole Foods
Sweet Frog
Tyson Foods
In-N-Out Burger
Chic-fil-a Find more companies founded on Christian principles by checking
out an article by Dan Gilgoff for religionblogs.cnn
Man shall not eat by bread alone, but even Jesus had to eat!
Did you know that
the following food
based companies and
restaurants were
founded and ran on
Christian principles?
Click eat link to go to
the chains site.
13
Focus on Living: Come to the table
-Rose Christopher
When you read the word of God, it’s no mistaking that Jesus
loved food. While dining with sinners after calling the disciples, he
taught about who should be saved (Matthew 9:9-13). While eating
in a field he taught about work and the Sabbath day (Matthew 12).
He used food items as parables such as mustard seeds and
leavened bread. He also used food to perform miracles such as
the five fish and two loaves of bread. And who can forget the last
supper. No wonder Christ is considered the bread of Heaven!
In 2009 only a *reported 57 percent of Christian
families ate dinner together on regular biases. Of those 57
percent, only about 17 percent relied on biblical text to rear their
children. What is wrong with that picture? The numbers have not
changed that much. Only an additional 3 percent of families in
general sit to eat meals together and only an additional 2 percent
rely on Biblical Text for child rearing.
We can talk all day about the benefits of eating
together as a family. Children are less likely to use drugs or
alcohol. It helps families communicate better and builds self
esteem. It also causes families to make healthier food choices.
While all these things are wonderful and needed, I believe that as
Christian families we should look a little deeper into what meal
time provides.
We take our children to service on Sunday and make
sure that get to the right Sunday school class, but do we talk
candidly and honestly about how they are to apply what they learn
in service to school, sports and life!? Meal time is a great time to
ask the kids to talk about their day and offer practical, Biblical
solutions and ideas on how to deal with life issues. It is ten
maybe even twenty times harder to be a preteen and teen in 2012
than it was when I was in school. With toddlers having viral
pushing videos on YouTube now, I can see that even pre-school
is rough.
We also teach our children to pray at the table. Not
the God is good; God is great prayer, but real deep meaningful
prayer. We show our children how to ‘talk’ to the God that seems
so much larger than life. We get them comfortable with being
children of God in the presence of other people. At the table, they
learn how to respect each other and they see respect of the
adults’ one to another at the table.
Dinner time is a great time to see if your children
understand the bible and how people perceive God. They feel
more comfortable asking questions about God and are more
accepting of hearing and discussing faith when they are among
their family. They are more comfortable with voicing their own
views on faith. As parents we owe it to them to talk straight about
what God has commanded us to do.
It’s not all about the 18 and under crowd. We as adults’
are God’s children too! Even if you don’t have children or they
have their own schedule’s you and your spouse or other adults
who live in your household should use the dinner table as an
opportunity to connect as well. There is no better time to talk
about how you feel about God than over a steaming plate of
fettuccini. Feelings of how God is treating you or how close, or
even absent you feel he is, are more likely to come out at the
table.
As Christians, called by the name of Christ, it is our
duty to be more Christ like. And if that means that I get to put
food in my mouth, I’m all for it! But on a serious level, we need to
look at the table, and what happens there, the way God did. He
saw the table as a tool for teaching. He used it as an instrument
for witnessing, and the food; he used it to symbolize the true
nourishment of a believer…the word of God. Let’s get back to the
table and set a place for Christ.
For recipe and faith based conversation
starters click the picture to view our
cookbooks!
*Information found at Mothertalkers.com
14
Thai food is known for being spicy. But, the cuisine itself places
great detail on aromatics. Like most Asian cuisines, balance is
key. Sweet, salty, sour and bitter must all be present in each dish.
Cilantro, Thai Basil, lemongrass and mint are usually present in
most dishes. Try Tom Yum Soup or Beef Satay as an introduction
to this cuisine.
Indian food has been influenced by different religious cultures. As it varies
across India common ingredients are selected for aromatic as well as deep,
saturated flavor. You will find various curry powders, saffron, cumin, coriander
and ginger in most dishes. Coconut is also used a lot across the region. Try
palak paneer as a starter to this cuisine.
Mediterranean food is often thought to consist of primarily citrus. While Citrus has it’s
place, Mediterranean food includes Italian, French, Moroccan, Grecian and Lebanese food.
Olive oil, yogurt, parsley, mint and fresh vegetables are staples of this profile. Try humus or a
dish that consists of whole grains and fresh fish or ratatouille, as an stepping stone to this
cuisine.
Sometimes we get stuck in a food rut. We are often afraid to try different cuisines
because we are unfamiliar with the flavors, or we don’t feel as though we will like them
because we have a generalized profile in mind. Here are some cuisine profiles that will
help you get comfortable enough to travel the world…with your tongue!
15
Pa
ge
of
Po
we
r- F
ee
din
g t
he
so
ul
Grow in the grace and knowledge of our Lord, and Saviour Jesus Christ. To him be the glory both now and forever. Amen.
-2 Peter 3:18
As newborn babes, desire the pure milk of the world, that you may grow thereby, if indeed you have tasted that the Lord is gracious.
1 Peter 2:2-3
“It is a sad thing to be a Christian at a dinner table [with] heathens in our shops and devils in our closets.
-Stephen Charlock
“The purpose of the Lord’s supper is to receive from Christ the nourishment and strength and hope and joy that comes from feasting our souls on all that he purchased for us on the cross, especially his own fellowship.”
-John Piper
Lord God, help us to take nourishment to a deeper level. Allow us to draw near to you so that we may live out the words of your darling Son Jesus when he spoke to the devil in the wilderness, saying that man shall not live by bread alone but by your every word. Help us to seek that word, absorb it and feast upon it so that we can bring nourishment to a hungry world. In the mighty name of Jesus we pray. Amen.
16
A New Take on Familiar
Dishes and Favorite
Scriptures
17
Divine Manna: Fresh Favorites
“Behold, I stand at the door, and
knock; if any man hear my voice and
open the door, I will come in to him
and will sup with him and he with
me.”
Revelations 3:20
This verse speaks volumes to
the importance of food. Not
physical food, but spiritual food.
There are many times in the
Bible where Christ ‘dinned’ with
sinners. He took those
opportunities to teach and guide.
He used the time not just to
nourish his body with a prepared
meal, but to nourish the souls of
those around him.
As you go through this
cookbook, you will notice the
common ingredient is more
probing, thought provoking and
conversationally inviting. There
are many topic starters that have
multiple questions. The goal of
“Fresh favorites” is to get you to
think about things that are
common to your faith walk in new
ways.
We hope that as you enjoy
these wonderful meals submitted by
our readers, that you will find not
only a new favorite recipe but a
new passion for your faith walk.
Enjoy!
-Ann
18
Thank you to all that submitted recipes!
You all made it very hard to choose and
I am sure I am going to have to diet
after all of this!!! Keep on cooking and
having family devotion at the table.
There will be more books to come and
who knows; you just might find your
recipe in one of them!
Divine Manna “Fresh Favorites” © July 2012. Created at From the Desk
Creations™; Wallaceville Road Chickamauga, Ga. Direct all inquires to
[email protected]. All the information herein has been checked
for accuracy. No responsibility is accepted for deletions, omissions, errors
and/or inaccuracies. Publisher reserves the right o place any ad on first
come first serve basis. No materials contained herein may be reproduced
without the exclusive written permission of the original creator of the
material. All information, images or references contained has been
acquired by permission or general search and is cited, noted or
referenced as required by source. Copyright 2011 by From the Desk
Creations™. Created in the U.S.A
Photo Credits
Photos shown may not be
the actual photo by the
recipe source cited in this
book. Here are the credits for
the photos.
Cover: 123rf.com “400wm”
Intro page:123rf.com
This page: i170.photobucket.com
Fried zucchini: halfhourmeals.com
Taco Soup: Hoosierhomade.com
Braised Pattypan:
michellemarievoss.com
Shepherd’s Pie: Delish.com
Ro-tel chicken:
rotel.wideumbrella.com
Sausage boil:
Oaklandgardenkitchen.wordpress
Spicy Asian stir fry: 123rf.com
Zucchini casserole: skinnytaste.com
Pizza Casserole: yummly.com
Watermelon gazpacho:
everyfoodfits.com
Cucumber melon soup: not pictured
Sasso: Submitters photo actual
product is shown
19
Starters and Sides
Main Dishes
Sweet Endings
Table of Contents
Fried Zucchini 5 Taco Soup 6 Sweet Braised Pattypan 7 Summer Shepherd’s Pie 8 Ro-tel Chicken 9 Sausage Boil 10 Spicy Asian Stir fry 11 Zucchini Casserole 12 Pizza Casserole 13 Watermelon Gazpacho 14
Cucumber melon soup 14 Sasso 15
Fried Zucchini
–Lakieda
Montgomery, Laurel
MT
The hardware:
“Therefore if any man be in Christ,
he is a new creature. Old things are
passed away; behold all things are
become new.” 2Corthians 5:17
The common ingredient:
Root vegetables are amazing foods.
They can grow to unexpected sizes.
This is especially true for zucchini.
They can get up to the size of a
small baseball bat and still be
edible! Take a moment to reflect as
you prepare and enjoy this dish.
How much have you grown
spiritually? Can you tell the
difference between the person you
are in Christ now, and the person
you were five years ago? In what
ways hove you changed for the
better?
Prep time: 5 min
Cook time: 6 min about three mins
on each side.
Serves: 4-6
Notes:
20
One large skillet, cast iron works best!
One medium bowl
One large deep dish to put flour in for dredging
The ingredients:
2 cups of flour
¼ cup of corn meal
2 medium or one really large zucchini squash
Salt, pepper, garlic powder and chili powder to taste
Oil of your choice to fry in (vegetable or olive oil
work best but you could also use peanut or canola)
¼ cup of buttermilk. You can also use half and half
with a cap full of white vinegar in it.
Preparation:
Put your flour and cornmeal in the dish and set
aside. Pour your buttermilk or milk mixture in the
bowl and set that aside as well. Now, for the
zucchini, if you are using English zucchini you can
leave all the skin on. If not, remove the skin on
only two sides. Cut strips down the length of the
zucchini so that each slice has peel on each side of
the slice. If you choose to do penny rounds, leave
all the skin on. The skin just helps keep the
zucchini from falling apart. Next put your seasoning
on the zucchini. Be sure to add just a little salt and
pepper to the flour mixture. Now you are ready to
dredge. Run your zucchini the flour coating the
entire slice. Then dip your slice in the milk and
back into the flour dredge. Bring your oil up to
medium high heat and fry until golden on both
sides.
21
Taco
Soup
Submitted by Wylea Miller, Ringgold GA
The Hardware:
One large skillet
One 5 qt. Crock, Stock or Dutch oven
The ingredients:
1 pkg taco seasoning
1 pkg Hidden Valley Ranch powder seasoning
1 can pinto beans
1 can black beans
2 cans kidney beans
2 cans whole kernel corn
2 cans diced tomatoes
1 pkg ground beef
Preparation:
In a skillet brown ground beef, drain, and then
return back to pan and cook with taco seasoning as
directed on package. In a crock pot or large pot,
combine ground beef, canned vegetables/beans,
and ranch packet. Let it warm and summer until
ready to serve. You can eat this like a soup or you
can also use it to dip tortilla chips in.
“Jesus saith unto him, Thomas
because thou hast seen me, thou
hast believed. Blessed are they that
have not seen, and yet have
believed.” John 20:29
The Common ingredient:
The great thing about a taco is that
it is easy to eat on the run. You
can pick it up with your fingers
and eat it. The thought that this
recipe is a soup challenges the
essence of what a taco really is.
Soup isn’t easy to eat on the run.
Think about the verse above and
then look around for ‘tangible’ or
touchable, evidence of God’s word
in your life. What are the things
you see that make you believe the
word of God? Has God had to
show you something in order for
you to truly believe something he
promised you?
Prep Time: 15
Cook time: 20
Serves: Depending on whether you
use it as a soup or a dip, about 6-
12.
Notes
22
Sweet
Braised
Pattypan
Squash -Ann Christopher, Rossville GA
The Hardware:
One large sauce pan
The ingredients:
2 large or 3 small Pattypan squash, peeled
¼ cup of sugar
¼ cup of brown sugar
1 teaspoon cinnamon
A pinch of nutmeg
½ tablespoon of vanilla extract or flavoring
½ stick of sweet cream margarine or butter
¼ cup water
Preparation:
Peel the Pattypan squash after rinsing and cut in
half. Remove the seeds from the middle. Some
seeds will remain but it is okay to eat them. Once
you have removed most of the seeds, take off the top
stalk (the little green nub on top) and cut into slices.
In the sauce pan, bring the water, both sugars and
spices up to boil. Add the Pattypan and the butter
and cover with a lid. Stir a little and let cook on
medium high heat for
10 mins. Reduce
heat to low and let
simmer for 15-20
mins or until liquid
has reduced to your
liking and the squash
is fork tender.
“And he said unto them, But whom
say ye that I am? And Peter
answering said, the Christ of God.”
Luke 9:20
When people hear the word
‘squash’ they often don’t know
what to think about it. Is it
savory or sweet? The truth is
squash is versatile. You can make
it savory one moment and sweet the
next. You never have to fix it the
same way twice. God’s word is like
that. Not that you can make it
what you want it to be, but in the
sense that as you walk through life,
God takes you through various
experiences. When you read a bible
verse during one experience, and
then again during a different one,
it may not mean the same to you as
it did the first time you read it.
What scriptures have you found to
be “situational”?
Prep time: 5 min
Cook Time: 15 mins
Serves: 4
Notes
23
Summer
Shepherd’s
pie –Raquel Dempsey,
Blowing Rock NC
The Hardware:
One Large pot to boil noodles
One pot to boil potatoes
One deep cast iron skillet
The Ingredients:
1 pound of ground Hamburger
8 oz of wide egg noodles
1 15oz can of sweet yams
1 15 oz can of sliced white potatoes
1 cup of shredded cheese
1 14.5 oz can of diced tomatoes
1 15 oz can of whole kernel corn
Salt, pepper, garlic powder, parsley flake to taste
½ package of onion soup mix
Preparation:
Preheat your oven to 350 degrees. In a large pot, put both
the white and sweet potatoes together with ¼ cup of water
and boil on medium high heat for about 10 mins. While the
potatoes are going, brown your hamburger and put the egg
noodles on to boil. Everything should come together at the
same time. Once your hamburger has browned, drain and
add the onion soup mix. Add the tomatoes and corn to the
mixture and the seasonings to taste. Add the egg noodles
and combine. While
the potatoes are still
in the hot water,
mash them up
together. Spread the
potatoes mixture over
the hamburger and
top with cheese.
Place in the oven to
bake until the cheese
is melted and golden.
“Then said Jesus unto them again,
Verily, Verily I say unto you, I am the
door of the sheep.” John 10:7
The Common Ingredients:
This dish was originally prepared
by Irish shepherds with lamb.
Even though this version uses
hamburger, it is still called a
Shepherd’s pie. When you hear the
words “lamb” and “shepherd” do
you think of Jesus? In what ways
has he led you in the last few
months? Share with those who are
eating this meal with you your
victory through Christ.
Prep time: 15 mins
Cook time: 40 from start to finish
Serves: 4
Notes:
24
Ro-tel™
Chicken
Submitted by Wylea Miller, Ringgold GA
The Hardware:
One oblong baking dish
The Ingredients:
2lbs chicken, cooked
1 bag Doritos
1/2 cup chopped onion
1/2 cup milk
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Ro-Tel tomatoes
Velveeta cheese, cut up
Nacho garnishes of your choice
Preparation:
Spray oblong baking dish with Pam. Cover bottom of pan
with Doritos. Shred chicken and place on top of Doritos. In a
bowl mix onion, milk, both soups and tomatoes together.
Bake at 350 degrees for 35 minutes. Top with cheese and
bake for 5 to 10 minutes longer, until cheese is melted and
bubbly. Top with your favorite nacho toppings and enjoy!
Sausage
boil
Submitted by
Kaitlyn Schrader,
Maynard MA
The hardware:
One Stock pot
The ingredients:
1 ½ pound smoked
sausage or 8
Italian Sausages
1 pound of medium
shrimp, peeled and
deveined
2 cups of Chicken
or veggie broth
1 bag of Kroger
Caldo Blend
Vegetables (or any
similar brand of
bagged veggies
consisting of small
ears (not baby!) of
“Behold, I give you the authority to
trample on serpents and scorpions,
and over all the power of the enemy,
and nothing shall by any means hurt
you.” Luke 10:19
The common ingredient:
Some people don’t have enough
courage to tackle really spicy foods.
It is not that their digestive system
can’t handle the heat they just hate
the uncomfortable feeling of the
burning sensation in their mouth.
Discuss how God has made you
uncomfortable in order to help you
conquer a fear.
Prep time: 20 mins
Cook time: 40 mins
Serves: 4
Notes:
“You have granted me life and favor,
and your care has preserved my
spirit.” -Job 10:12
The Common Ingredient:
Just as this recipe is a take on a
New England seafood boil, each
of us has our own view of how
God works. As you and your
family enjoy this dish, discuss
how you view God and what he
has done in your life that you
didn’t think possible.
Prep Time: 10 mins
Cook time: 30 min (20 is for the
rice)
Serves: 6
Notes:
25
corn on the cob; whole new potatoes; pearl onions; sliced carrots
and celery)
1 ½ cups of water
1tblsp of each salt; pepper; garlic powder; onion powder; Italian
seasoning blend; coriander; yellow curry powder; paprika.
½ tsp of sage
1 half bell pepper cut in to two large pieces and the seeds taken
out
Preparation:
In the stock pot, put 1 tablespoon of butter over medium high heat
and let melt. If you are not using the Italian Sausage, cut your
smoked sausage into 3 inch pieces. You should end up with 6
pieces, about 2 pieces per person. If you are using Italian
sausages just place them in the butter. Add the bell pepper
pieces.
Once the sausage has browned, take out the sausages and place
aside. Leaving the bell pepper in, pour in the chicken broth and
water and bring to a boil. Add the spices and bring to a second
boil. Once your stock has come up to the second boil, add the
veggie blend. Boil for 20-25 minutes or until the potatoes are just
fork tender, but not quite done. Remove the bell pepper and
discard.
Note: (If you could not find the veggie blend and you chose to
add the ingredients separately, after a good clean, drop the
veggies in and boil until the potatoes are almost done if you
are using fresh potatoes. If you are using canned potatoes,
don’t put them in until you add the sausage back in! In that
case you will boil until the Corn is almost done, about 20 min.)
Once the veggies have boiled for almost 20-25 min, add the
sausage back in, add the shrimp and boil for another 10. Now is
the time to test for salt. Add more if needed.
26
Spicy
Asian Stir
Fry Submitted by Rodney Carrolton, Hollywood FL
The Hardware:
One deep wok
A pot to boil rice and broccoli in
The Ingredients:
2 8oz. Chuck round sliced
1 cup of rice (uncooked)
1 cup of broccoli
¼ to ½ cup of prepared Kung Poa sauce (found in Asian
section at your local supermarket)
1 cup of cole slaw mix
2 tablespoons of soy sauce
Salt, pepper and Garlic powder to taste
Preparation:
Boil the rice until it is almost done, about 5 min shy. Move
off the heat and add the broccoli and put a lid on the rice. It
will continue to cook and steam the broccoli. In the wok heat
three tablespoons of oil on high heat and toss in the sliced
chuck round. Cook until just shy of your desired likeness.
Add the rice and broccoli mixture, seasonings and sauce.
For the sauce taste it with your finger to decided whether or
not you want to add the lesser amount of sauce or the
higher amount of sauce indicated. Add the cole slaw mix and
let it all come together for about 3 mins. Remove from heat
and enjoy!
Zucchin
i
Cassero
le
From Gina's Weight
Watcher Recipes;
submitted by
Lauren Rogers,
Chickamauga GA
The Hardware:
One large mixing
bowl
One 9x13 baking
dish
“No one, when he lights a lamp, puts
it in a secret place or under a basket,
but on a lampstand, that those who
come in may see the light.”
Luke 11:33
The common ingredient:
There are a lot of people who stay
away from certain vegetables, like
Zucchini because they swear they don’t
like them simply because they had them
prepared by someone who did it badly.
Have you ever encountered someone
who had fallen away from the faith
because of a bad experience with
Christians or believers? How did you
respond? Have you ever left a bad taste
in someone’s life when your actions
contradicted your admission faith?
Prep Time:
Cook time:
Serves 12
The Submitter of this recipe has cited this
as belonging to or obtained from Gina’s
Weight Watchers™ Recipes. The following
information has been provided for those
who are on the Weight Watchers ™
program.
Weight Watchers™ Information:
Old points: 2.5
New Points+: 3
Notes:
“He said unto him; what is written in
the law? How readest thou? And he
answering said, “Thou shall love the
Lord thy God with all thy heart, and
with all thy soul and with all thy
strength and with all they mind and
thy neighbor as thyself”.”
Luke 10:26-27
The common ingredient:
Americans love take out food. It’s
fast and convenient. Maybe that is
why so many get a joy out of being
able to prepare their favorite take
out dish at home. Have you
thought about the convenience of
God’s word? How often do you
recall his word to your heart or his
words through the written
scriptures throughout the day?
Prep time: 10mins
Cook Time: 50 min start to finish
including the rice cook time
Serves: 4-6
Notes:
27
The Ingredients:
4 cups grated zucchini
1 cup bisquick (using heart smart)
1 small onion, grated
3 egg whites, 1 whole egg
1/4 cup olive oil
1/4 cup grated parmesan cheese
1 tsp salt
1 tsp parsley
Preparation:
Preheat oven to 350°. Mix everything together in a bowl. Spray a
pie dish or a casserole with Pam and pour mixture. Bake
approximately 45 minutes, until golden brown. Put a toothpick in
the center to test if it is done. If it comes out clean, it is ready.
Divide into 12 equal parts
PIZZA
CASSEROLE
Submitted by Lauren Rogers, Chickamauga Ga The Hardware:
One skillet to brown hamburger A 9x13 casserole dish Ingredients: 1 bag of Egg Noodles 1 extra large can of Ragu sauce {or any tomato sauce you prefer} 3 cups shredded mozzarella cheese 1 1/2 lbs hamburger meat 1 package pepperonis Preparation: Brown the meat, & drain. Boil noodles until soft, drain and set aside. Next, preheat the oven to 350 degrees. Now the layering starts! Spread a thin layer of tomato sauce on the bottom then add half of the noodles. Next you will add half of the meat and
“The fruit of the righteous is the tree
of life, and he who wins souls is
wise.” Proverbs 11:30
The common Ingredient:
Pizza is something almost everyone
can eat. Whether vegan or meat
eater, on a diet or not, there is form
of pizza for everyone and every
diet. Think and discuss ways that
Christianity benefits everyone. Talk
about different ways you and your
family can witness to people.
Prep time: 15 mins
Cook Time: 45-50 mins (including
pasta time)
Serves: 6
Notes
28
top with half of the sauce. Start your second layer with the rest of the noodles followed by half the cheese, and then add the rest of the ingredients in layers as before ending with the cheese. Finally top the casserole with the pepperonis. Cover with foil, and bake for 30 minutes. After 30 minutes, remove the foil & bake for another 15 minutes. Once it's done baking, take it out & let it sit for 10 or 15 minutes. {This IS A MUST! If you don’t allow it to cool, it will not settle together and it will just fall apart on your fork!}
Watermelon gazpacho
Curtis Hosier, Monroe LA
The Hardware:
Either a standard blender or an emersion blender and a bowl
The Ingredients:
1 smaller size watermelon about 5 to 7 lbs
½ cup of half and half ½ cup of coconut or pineapple juice
Salt to taste
Preparation:
Peel your
watermelon, remove seeds and cut into
small cubes. You
may need to do this in batches
depending on how much your blender
can hold. If you need to do batches
just puree all the
watermelon pouring a little of the half
and half in at a time. Then pour
everything into a
bowl and add the other liquids at the
end. Otherwise, put everything in a
blender and mix. You could also but
everything in a bowl
and use an emersion blender.
Once the mixture is blended well, chill in
the fridge for at
least an hour before serving. Garnish
with a twist of lemon peel.
Chilled Cucumbe
“There is neither Jew nor Greek, there
is neither slave nor free, there is
neither male nor female, for you are all
one in Christ Jesus.” Galatians 3:28
The common ingredient:
In the south there is much debate
about whether you are to eat melon
with salt or more sugar. People
have been known to get into heated
arguments over this! Think back to
a time when you disagreed with
another believer on God’s word.
What was the debate over? Did
you or the other person change your
view afterwards? What could you
have done differently to keep the
debate from escalating?
For both recipes:
Prep time: 8 mins
Cook Time: none
Serves: 6 (1/2 cup servings)
Notes
29
r and Melon Soup Curtis Hosier, Monroe LA
The Hardware:
Either a standard blender or an emersion blender and a bowl
The Ingredients:
1 English cucumber peeled and coarsely chopped
1 Honeydew melon with skins and seeds removed and chopped 3 tbsp of cream of coconut
½ cup of pineapple juice ½ tsp of salt
Preparation:
Blend all the ingredients together as you did for the watermelon
gazpacho. Allow mixture to chill overnight or at least an hour. Garnish with more melon or fresh berries.
30
Sasso Rose Christopher, Rossville
GA
The Hardware: Two mixing bowls Two cookie sheets one lined with parchment paper A melon scoop or a teaspoon A wooden spoon A teaspoon (if you are not using a melon scoop, this will be your second spoon!) The ingredients: ¾ cup of peanut butter, softened ½ cup of Chocolate morsels ¼ cup of confectioners’ sugar 1 tsp of cinnamon A pinch of nutmeg A pinch of salt ¼ cup of half and half 1 tsp of vanilla flavoring 1 tsp of butter 1 cup of coconut Preparation: In one of the bowls, mix the peanut butter and spices together. Cover and let chill in the fridge for at least 2 hours but overnight is best. In the second bowl melt the chocolate morsels into the cream using a double boiler over low heat. You can also do this in the microwave by heating it for one minute, stirring and continuing to heat for a minute and stir until it is melted and incorporated. While the mixture is still warm, add the vanilla and the butter. In a 350 degree oven toast the coconut until golden by putting it on one of the cookie sheets. Once the coconut is toasted and the chocolate has cooled you can now take out the peanut butter. Setup a station by placing the ingredients in order from left to right place the peanut butter, the chocolate with a wooden spoon in the bowl, the coconut and the other cookie sheet lined with parchment paper. Scoop out the peanut butter with either a small melon scoop or a tsp. The tsp would make the stone shape as you will not be rolling these in your hand. Put some of the chocolate in
the wooden spoon and place the scoop of peanut butter on the wooden spoon. Roll it around. Now deposit the covered peanut butter into the coconut and use another spoon to roll it around. Place on your final cookie sheet and continue the process until you have used all the peanut butter. Chill the sasso for at least 3 hours before serving.
“And I say also unto thee, that thou art
Peter, and upon this rock I will build
my church and the very gates of hell
shall not prevail against it.”
Matthew 16”18
The common ingredient:
The word ‘Sasso’ means rock in
Italian. The creator used the shape
of the dessert to give it a name.
Isn’t it wonderful that God has
given us a name! A name that no
other could name that we will
receive when we reach home. But
as for now, among the many titles
he gave us as he walked on earth,
the church is one of them. Thing of
the ways you have needed God to
be a cornerstone for your
foundation of life. Take a moment
to thank him for being your rock.
Prep time: 8 mins
Cook Time: none
Serves: 6 (1/2 cup servings)
Notes
31
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our way!!! Just e-mail them to
[email protected] using the
subject heading “Recipe”. You might
just see one your recipe’s in our
cookbook!