Food for Thought

“We Christians too often substitute prayer for playing the game. Prayer is good; but when used as a substitute for obedience, it is nothing but a blatant hypocrisy, a despicable Pharisaism...To your knees, man! and to your Bible! Decide at once! Don't hedge! Time flies! Cease your insults to God, quit consulting flesh and blood. Stop your lame, lying, and cowardly excuses. Enlist! "

Studd, C.T.

Chicken Coverdell

8 chicken breasts, de-boned and skinless
1 package of bacon
1 package of dried beef
1 can of cream of mushroom soup
One 16-ounce container of sour cream
3/4 cup milk

In a rectangular container, spread butter on the bottom. Take the chicken breasts and roll them up and wrap a slice of bacon around each piece, then lay them in a casserole dish. Mix the mushroom soup, about 3/4 of the sour cream, and the milk over low heat. Cut the dried beef into small squares and put about 3/4 of this into the mixture heating. Pour this warm mixture over the chicken and bake at 350 degrees for around 2 hours. Sprinkle the remaining beef on the top and bake for 10 minutes

1st Traveler's


Therefore we are always confident, knowing that, whilst we are at home in the body, we are absent from the Lord: (For we walk by faith, not by sight:) 2 Corinthians 5:6-7 (KJV)

TURKEY HASH

6 slices bacon, diced
1¾ cups chopped onions, in all
1 cup chopped celery
4 tablespoons unsalted butter
1 tablespoon plus 1¼ teaspoons Chef Paul Prudhomme's Poultry Magic®
2 cups diced peeled potatoes
2½ cups diced cooked turkey
½ cup loosely packed chopped fresh parsley
¼ teaspoon ground nutmeg
Up to 1½ cups chicken or turkey stock, milk, or water


Preheat the broiler.

Cook the bacon in a 12-inch ovenproof skillet over high heat, about 5 minutes. Add ¾ cup of the onions, stir, and cook until the onions start to brown, about 4 minutes. Add the celery, butter, 2 teaspoons of the Poultry Magic, and the remaining onions. Cook, stirring occasionally, about 6 minutes. Stir in the potatoes, beets, turkey, parsley, the remaining 2¼ teaspoons Poultry Magic, and the nutmeg. Cook until the mixture sticks hard to the bottom of the skillet-be careful not to let it burn!-about 7 to 10 minutes. Stir in as much of the stock, milk, or water that is needed to give the hash the consistency you like. It should be easy to stir but not too liquid.

Place the skillet under the broiler until brown and bubbly, about 3 to 4 minutes. Serve immediately with eggs.

Source:
Chef Paul Prudhomme


Fathers, provoke not your children to anger, lest they be discouraged. Colossians 3:21 (KJV)

Awesome Meatloaf

1 to 2 pounds extra lean ground beef
1/2 cup chopped onion
1 package Stove Top Stuffing Mix, including flavor pack (any variety)
1 can Beef Broth

Mix all ingredients well. Put into a loaf pan. Bake for 45 minutes to 1 hour at 350 degrees F.

Source:
Recipes To Go


Thou knowest the commandments, Do not commit adultery, Do not kill, Do not steal, Do not bear false witness, Honour thy father and thy mother. Luke 18:20 (KJV)

Food for Thought

"Faith is the art of holding on to things your reason has once accepted in spite of your changing moods."

Lewis, C.S.

Southwest Mac and Jack

2 tablespoon unsalted butter
1/2 cup onions, finely diced
1/2 cup bell peppers, finely diced (preferably a mixture of yellow, green and red)
1 jalapeño pepper, seeds removed, diced (optional)
3 3/4 cups (1 quart) heavy cream, reduced to 3 1/2 cups*
2 cups (1/2 pound) Pepper Jack or Monterey Jack cheese, shredded
1 cup leftover roasted or boiled chicken, shredded
3/4 teaspoon salt, to taste
1/2 teaspoon freshly ground pepper, to taste
1 pound penne or other pasta, cooked in plenty of salted water according to package directions and drained
1/4 cup chipotle sour cream (recipe below) or regular sour cream
1/4 cup green onions, including green part, sliced thin for garnish


Chipotle Sour Cream:
1/4 tsp pureed chipotles en adobo*
1/4 cup sour cream
*To reduce cream: Place in a large, heavy-bottomed saucepan and bring to a boil. Boil cream about 10 minutes and skim top before adding to recipe. Watch carefully as cream may boil up suddenly.

In a large sauté pan over high heat, add butter (don't wait for it to melt or it will burn), onions and peppers and sauté until vegetables begin to soften and turn golden. Lower heat to medium and continue to cook until the vegetables are very soft, about 4 minutes.

Add reduced heavy cream and bring to a boil over high heat. Lower heat to medium-high and continue to simmer, about 5 minutes.

Add cheese and stir well until the cheese is completely melted. Add shredded chicken and stir with a wooden spoon to combine. Season with salt and freshly ground black pepper.

Continue to simmer another 3 minutes, stirring occasionally.

Toss in cooked, drained pasta and mix well. To serve, top with a dollop of chipotle or regular sour cream and garnish with finely sliced green onions.

Chipotle Sour Cream:

To puree the chipotles en adobo: pour content of the can, including the liquid, into the bowl of a food processor. Puree until smooth. Strain through a fine sieve into a bowl using a rubber spatula to push the puree through. Reserve any unused puree for future use in the refrigerator - it will keep 1 to 2 weeks.

In a small mixing bowl, whisk 1/4 teaspoon of the pureed chipotles en adobo with 1/4 cup of sour cream. Set aside.

* Chipotles en adobo are smoked jalapeos that have been stewed in a vinegar and aromatic vegetable sauce. They are usually available canned in the ethnic food section of the supermarket.

Source:
Ilovecheese.com


For his anger endureth but a moment; in his favour is life: weeping may endure for a night, but joy cometh in the morning. Psalm 30:5 (KJV)

Country Fried Steak

2 pounds flank steak
Salt and pepper
2-1/2 cups flour
Essence spice
2 eggs, beaten with 2 -- tablespoons milk
Vegetable oil for frying
6 ounces finely chopped bacon
1/4 cup minced onions
3 cups whole milk

Cut the flank steak into four equal portions, crosswise. Using a meat mallet, pound out the steak, about 1/4-inch. Season with salt and pepper. Season 2 cups of the flour with Essence. Dredge the steaks in the season flour. Dip the steaks in the egg wash, letting the excess drip off. Dredge the steaks in the seasoned flour, coating each side completely. Add enough oil to a large skillet to fill about 1/4-inch of the pan. Heat the oil. When the oil is hot, carefully lay the steaks in the hot oil. Pan-fry the steaks for 3 to 4 minutes on each side, or until golden. Season with salt and pepper. In another skillet, render the bacon until crispy, about 3 to 4 minutes. Add the onions and continue to sauté for 2 to 3 minutes. Stir in the remaining 1/2 cup of flour and continue to cook for 2 minutes. Season with salt and black pepper. Whisk in the milk and bring the liquid to a simmer, cook the gravy for 3 to 4 minutes. If the gravy is too thick add a little more milk and if too thin, cook a little longer. Remove from the heat and season with salt an black pepper. Spoon the gravy over each steak.

Source:
Grilling and Barbecue Recipes


For the LORD heareth the poor, and despiseth not his prisoners. Psalm 69:33 (KJV)

Fish And Chips

Flour 2 cups
Baking powder 1 tablespoon
Cayenne pepper 1/4 teaspoon
Old Bay seasoning 1/4 teaspoon
Dark beer, good quality 1 bottle
Cornstarch For dredging
Fresh firm fish, like cod, haddock, pollock, cut into 1 1/2 inch strips 1 and 1/2 pounds
Baking potatoes, sliced julienne 4 large
Vegetable oil 4 cups
Salt and pepper To taste

1. Place the flour in a large bowl.


2. Add the baking powder, cayenne and Old Bay seasoning. Mix well.

3. Using a whisk, beat the beer into the flour mixture to develop a batter. Cover the batter for 30 minutes.

4. Heat the oil in a large pot set over medium heat and using a thermometer heat it to 350 degrees.

5. Lightly dust the fish in cornstarch, shaking any excess off.

6. Dip in the batter and let drip and gently place in the hot oil. When cooking 2-3 pieces at a time make sure the temperature of the oil is hot so the fish doesn’t get grease soaked.

7. Cook the fish, turning gently for 12-15 minutes depending on the thickness. Drain on paper towels.

8. Add the julienne potatoes to the hot oil and deep fry until golden brown and serve with the fish and malt vinegar.

Source:
TurnTo10 Online


For whosoever shall call upon the name of the Lord shall be saved. How then shall they call on him in whom they have not believed? and how shall they believe in him of whom they have not heard? and how shall they hear without a preacher? And how shall they preach, except they be sent? as it is written, How beautiful are the feet of them that preach the gospel of peace, and bring glad tidings of good things! Romans 10:13-15 (KJV)

"Trying to run a church without revivals can be done when you can run a gasoline engine on buttermilk."

Sunday, Billy

Crock Pot Roast Beef

3-4 lbs thawed, boneless roast
1 package(s) au jus mix (about 1 oz)
1 package(s) Good Seasons Italian salad dressing mix (1/2 oz)
1 can(s) beef broth (about 10.5 oz)
1/2 cup(s) water

Place roast in crock pot. Combine sauce and pour over beef: Cover and cook on low for 8 hours.

Source:
Lutherans Online


And the angel answered and said unto the women, Fear not ye: for I know that ye seek Jesus, which was crucified. He is not here: for he is risen, as he said. Come, see the place where the Lord lay. Matthew 28:5-6 (KJV)

CUMIN-CRUSTED CHICKEN & CHEDDAR QUESADILLAS

For chicken:
1 tablespoon ground cumin
1 teaspoon salt
1/2 teaspoon pepper
pinch of cayenne pepper
4 skinless, boneless chicken breasts (about 1 1/2 pounds)

For sauted mushrooms:
2 tablespoons unsalted butter
2 portabello mushroom caps, cleaned and thinly sliced
1 small red onion, thinly sliced
salt and pepper, to taste

For basil sour cream:
1 cup loosely packed basil leaves
2 garlic cloves
salt and pepper, to taste
2 cups sour cream

For quesadillas:
6 (12-inch) flour tortillas
3/4 pound Cheddar cheese, grated

For chicken: In a small bowl, combine cumin, salt, pepper and cayenne. Rub chicken breasts with spice mixture. Grill chicken 6 minutes on each side or until tender. Remove from heat and thinly slice; set aside.

For sauted mushrooms: Heat butter in a saute pan over medium heat. Add sliced mushrooms and onions. Season to taste with salt and pepper. Cook until mushrooms are soft. Remove from heat and set aside.
For basil sour cream: Combine basil, garlic, salt and pepper in a food processor. Process until pureed. Mix into sour cream. Set aside.

To assemble quesadillas: Pre-heat grill or griddle to 375 degrees Fahrenheit. Place tortillas on a flat surface. Generously sprinkle cheese onto one half of each tortilla. Combine chicken and mushrooms; divide evenly on top of the cheese. Sprinkle cheese on top of the chicken and mushroom mixture. Season to taste with salt and pepper.

Fold each tortilla in half (creating a half circle shaped quesadilla). Cook each quesadilla about 4-6 minutes, until cheese is melted and the tortilla begins to brown and crisp. Flip tortilla and repeat about 4-6 minutes. Remove quesadilla from heat and cool about 30 seconds before cutting into 3 triangle slices. Serve with basil sour cream.

Source:
KWQC


But the fearful, and unbelieving, and the abominable, and murderers, and whoremongers, and sorcerers, and idolaters, and all liars, shall have their part in the lake which burneth with fire and brimstone: which is the second death. Revelation 21:8 (KJV)

Tomato and Mozzarella Caprese

1 lb(s) Vine-ripened tomatoes; sliced 1/4 inch thick
1 oz Balsamic vinegar
1/4 cup(s) Packed fresh basil leaves
12 oz Fresh mozzarella cheese
1 Sprinkle of dry oregano leaves
Sea salt or kosher salt to taste
Fresh ground pepper to taste
2 Tbsp Extra-virgin olive oil

- On a large platter, arrange sliced tomatoes and drizzle with balsamic vinegar
- Place one basil leaf on top of each tomato slice
- Slice mozzarella and place on top of basil leaves
- Sprinkle oregano, salt and black pepper on cheese and drizzle with extra-virgin olive oil
- Finish with drizzle of balsamic vinegar.

Source:
Olive Garden


The LORD of hosts hath sworn, saying, Surely as I have thought, so shall it come to pass; and as I have purposed, so shall it stand: Isaiah 14:24 (KJV)

Food for Thought

"He that loveth little prayeth little, he that loveth much prayeth much."

Augustine

Chile Colorado

9 New Mexico dry chiles - washed, with stems and seeds removed
3 cups water
5 pounds boneless beef chuck roast, trimmed of fat
1/2 cup all-purpose flour
1 tablespoon kosher salt
1 tablespoon black pepper
3 tablespoons olive oil
1 large yellow onion, chopped
2 cups beef stock or water


Place chiles and 3 cups water into a medium stockpot, and bring to a boil. Remove from heat and steep for 30 minutes to soften. Strain into a bowl, reserving the cooking liquid. Place the chiles and some of the liquid into a blender, and puree until smooth. Add more liquid as necessary to form a smooth sauce. Pass sauce through a fine mesh strainer to remove any seeds and the tough skins; set aside.
Cut the roast into 1 to 2 inch chunks. In a medium bowl, combine flour, salt, and pepper. Dredge the beef chunks in the seasoned flour; set aside.
Heat olive oil in a large pot over medium heat. Saute onion until tender and translucent, about 5 minutes. Add beef chunks a few at a time, so as not to overcrowd the pot, and cook until evenly brown. Remove cooked meat, and continue browning remaining meat. Return reserved cooked meat to the pot. Stir in pureed chile mixture. Add beef stock to just cover beef chunks, or to personal preference. Bring to a boil over medium heat. Reduce heat to lowest setting, and simmer for 3 hours, or until meat is tender. If necessary, adjust with more stock during cooking.

Serve with chopped onion, sliced green onion, shredded cheddar cheese, and sour cream.

Source:
All Recipes


For ye have not received the spirit of bondage again to fear; but ye have received the Spirit of adoption, whereby we cry, Abba, Father. Romans 8:15 (KJV)

Cornish Game Hen With Garlic and Rosemary

4 Cornish game hens
salt and pepper to taste
1 lemon, quartered
5 tablespoons chopped fresh rosemary
3 tablespoons olive oil
24 cloves garlic
1/3 cup white wine
1/3 cup low-sodium chicken broth
4 sprigs fresh rosemary

Preheat oven to 450 F.

Rinse hens and pat dry with paper towels. Lightly season cavities with salt and pepper to taste.

Place 1 lemon wedge and 1 sprig rosemary in the cavity of each hen.

Rub hens with 1 tablespoon of the olive oil. Season outside of hens with salt and pepper to taste.

Arrange in a large, heavy roasting pan. Scatter garlic cloves around hens.

Roast in preheated oven for 25 minutes.

Reduce oven temperature to 350 degrees F

Pour wine, broth and remaining 2 tablespoons of oil over hens.

Continue roasting about 25 minutes longer, until hens are golden brown and juices run clear.

Baste with pan juices every 10 minutes.

Transfer hens to a platter, pouring any cavity juices into the roasting pan.

Tent hens with aluminum foil to keep warm.

Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes.

Cut hens in half lengthwise and arrange on plates. Spoon sauce and garlic around hens.

Garnish with rosemary sprigs and serve.

Source:
Professional Recipes


The ungodly are not so: but are like the chaff which the wind driveth away. Psalms 1:4 (KJV)

Bacon Cheeseburger Balls

1 egg
1 envelope onion soup mix
1 pound ground beef

2 Tablespoons all purpose flour
2 Tablespoons milk
1 cup (4 ounces) finely shredded cheddar cheese
4 bacon strips, cooked and crumbled

COATING:

2 eggs
1 cup crushed saltines (about 30 crackers)
5 Tablespoons vegetable oil


FOR THE MEATBALLS: In a bowl, combine egg and soup mix. Crumble beef over mixture and mix well. Divide into 36 portions; set aside.

In a bowl, combine the flour and milk until smooth. Add cheese and bacon; mix well. Shape cheese mixture into 36 balls. Shape one beef portion around each cheese ball.

FOR THE COATING: In a shallow bowl, beat the eggs. Place cracker crumbs in another bowl. Dip meatballs into egg, then coat with crumbs.

In a large skillet over medium heat, cook meatballs in oil for 10-12 minutes or until the meat is no longer pink and coating is golden brown. Yield: 3 dozen.

Source:
Recipes from Friends


When thou goest out to battle against thine enemies, and seest horses, and chariots, and a people more than thou, be not afraid of them: for the LORD thy God is with thee, which brought thee up out of the land of Egypt. Deuteronomy 20:1 (KJV)

Food for Thought

"Beware in your prayers, above everything else, of limiting God, not only by unbelief, but by fancying that you know what He can do. Expect unexpected things, ‘above all that we ask or think’. Each time, before you Intercede, be quiet first, and worship God in His glory. Think of what He can do, and how He delights to hear the prayers of His redeemed people. Think of your place and privilege in Christ, and expect great things!"

Murray, Andrew

Chicken 'n Dumplings (Crockpot)

4 boneless skinless chicken breasts, cut in small chunks
2 cans condensed cream of chicken soup
1/4 cup onion, finely diced
2 cups water
2 10 oz packages refrigerated biscuits
1 chicken bouillon cube

Combine all ingredients, except biscuits, in slow cooker. Cover and cook on low for 5 to 6 hours. 30 minutes before serving, tear biscuit dough into 1-inch pieces. Add to your slow cooker; stirring gently. Cover and cook on HIGH for an additional 30 minutes or until biscuits are fluffed up and cooked through.

Source:
Tasty Crockpot Recipes


Blessed are they which do hunger and thirst after righteousness: for they shall be filled. Matthew 5:6 (KJV)

Chicken Lickin' Pork Chops

4 boneless pork chops
1/2 cup all purpose flour
1/2 tsp salt
1/4 tsp pepper
1/2 tsp garlic powder
1/4 tsp ground mustard
2 cans of condensed chicken and rice soup(I use Campbells...do not use a Progresso like soup it doesn't come out well...it has to be condensed)

Combine flour and seasonings. Dredge chops in flour mixture and brown in the skillet with about 2 tbsp of oil. Just brown them. Pour one can of soup into the bottom of the crockpot. Add browned chops. Pour second can of soup over the top. Cover and cook for 4-6 hours on low.

Source:
Cooking Cache


And the multitudes that went before, and that followed, cried, saying, Hosanna to the son of David: Blessed is he that cometh in the name of the Lord; Hosanna in the highest. Matthew 21:9 (KJV)

Classic Italian Bread Dip

4 shakes Italian Seasoning
2 to 3 shakes Crushed Red Pepper
2 twists Sea Salt Grinder
2 shakes grated Parmesan cheese
2 tablespoons olive oil

1. Twist and shake Italian seasoning, red pepper, sea salt, and Parmesan cheese onto a small plate or bowl.

2. Pour olive oil over spices to cover and moisten. Serve as a dipping sauce with your favorite crusty bread.

Source:
Back of the Box Recipes


As ye have therefore received Christ Jesus the Lord, so walk ye in him: Rooted and built up in him, and stablished in the faith, as ye have been taught, abounding therein with thanksgiving.: Colossians 2:6-7 (KJV)

Food for Thought

"Give me the love that leads the way, The faith that nothing can dismay, The hope no disappointments tire, The passion that will burn like fire, Let me not sink to be a clod: Make me Thy fuel, Flame of God."

Carmichael, Amy

Bacon-Wrapped Pork Chops With Seasoned Butter

4 6-7 ounce boneless pork loin chops, 1 1/4-inch thick
4 slices thick-cut bacon
Garlic-Mustard Butter

Dry the chops with paper towels and season generously with salt and pepper. Wrap a strip of bacon around each one, securing with a toothpick. Cook as directly below to medium doneness. Remove toothpick; serve chops with a pat of butter.

Broil: Broil 4 inches from heat source, 6-7 minutes. Turn and continue broiling to desired doneness, approximately 5-6 minutes for medium (160 degrees F.)
Panbroil: Heat grill pan over high heat; add chops, lower heat to medium-high and cook for 6-7 minutes, until nicely browned. Turn and continue cooking for about 5-6 minutes for medium doneness.

Grill: Prepare medium-hot fire in grill; grill chops over direct heat for 6-7 minutes; turn and grill 5-6 minutes more for medium doneness.

Garlic-Mustard Butter

1/4 cup butter (1/2 stick), softened to room temperature
2 teaspoons Dijon mustard
1 clove garlic, minced

In a small bowl, stir together ingredients until well mixed. Wrap in waxed paper to shape life stick of butter. Chill while pork is cooking. When ready to serve, cut into fourths and top each pork mignon before serving.

Source:
The Daily Pork


O give thanks unto the LORD; call upon his name: make known his deeds among the people. Sing unto him, sing psalms unto him: talk ye of all his wondrous works. Psalm 105:1-2 (KJV)

Hot Brat Sandwich

2 packages Johnsonville® Brats Original Bratwurst

1 jar sandwich stuffer pickles
1 onion, sliced
Dijon style mustard
5 hard rolls or Kaiser rolls

Brat Hot Tub

1 4-quart foil baking pan
2 Tablespoon butter
2 12oz cans of beer
1 medium onion, sliced

1. Preheat the barbecue grill to medium and grill the brats for 25 to 30 minutes. Turn the brats (using tongs, not a fork) frequently to ensure they are evenly browned.

2. On the side of the grill make a brat hot tub to keep the brats juicy for our guests who are always late.

3. Turn one side of your grill to low and place the foil pan on the grill. Melt the butter and add the beer and onion slices. When the mixture simmers you can place in the cooked brats until you are ready to serve.

4. When you are ready to serve a double brat to a guest, slather mustard on the bun bottom. Place 2 brats on the mustard and top with sliced onion, sandwich stuffer pickles and more mustard. Crown with bun top and enjoy.

Source:
WXIA-TV Atlanta


By faith the harlot Rahab perished not with them that believed not, when she had received the spies with peace. Hebrews 11:31 (KJV)

Corned Beef Hash Pie

1 Pillsbury refrigerated pie crust from 15 oz. pkg. softened as directed on package
3 eggs
1/4 cup mayonnaise
1/2 tsp. salt
1/2 ts. pepper
5 cups frozen potatoes obrien with onion and peppers - 24 oz. package thawed
1 - 12 oz. corned beef crumbled

Oven rack at lowest position in oven - heat oven to 425
Place pie crust on 9-in. glass pie pan and bake crust on lowest oven rack at 425 for 5 minutes
Meanwhile, beat eggs in large bowl and add mayo, salt, & pepper, blend well.
Add potatoes & corned beef, mix well.
Remove partially baked crust from oven, reduce oven temp. to 375.
Spoon potato mixture into partially baked crust. Return pie to lowest oven rack and bake at 375 for 25 minutes.
Cover top of pie with foil to prevent excessive browning.
Bake an additional 20 to 30 minutes or until potatoes are tender and crust is deep golden brown.
Cut into wedges to serve.

Source:
Bed & Breakfast Inns ONLINE


Thy word have I hid in mine heart, that I might not sin against thee. Psalm 119:11 (KJV)

Food for Thought

"One hundred religious persons knit into a unity by careful organization do no constitute a church any more than eleven dead men make a football team. The first requisite is life, always."

Tozer, A.W.

Beef Pot Roast with Sour Cream Gravy

2 tbsp flour
1 tsp salt
1/4 tsp pepper
3 pounds beef pot roast
1 tbsp shortening
1/4 cup water
1 tbsp vinegar
1 tsp dill weed
6 potatoes, peeled and quartered
6 carrots, quartered
1/2 tsp salt
1 pound zucchini squash, quartered
1/2 tsp salt

Sour Cream Gravy:
1 cup beef broth from roast
1 cup fat-free sour cream
1 tbsp flour
1 tsp dill weed

Mix flour, 1 tsp of salt and the pepper. Rub meat with the flour mixture. Brown well in hot shortening in a large heavy skillet or Dutch oven.
Add water and vinegar. Sprinkle 1/2 tsp dill weed over the meat; turn meat and sprinkle with the remaining 1/2 tsp of dill weed.
Cover and simmer 1 1/2 to 2 hours. Add potatoes and carrots; sprinkle with 1/2 tsp of salt. Cover and simmer 40 minutes. Add zucchini; sprinkle with 1/4 tsp of salt. Cover and simmer 20 minutes; or until vegetables are tender. Remove meat and vegetable to a platter and keep warm.
Gravy:
Measure meat broth 1 cup. Mix 1 cup sour cream, 1 tbsp of flour and 1 tsp of dill weed in the skillet or Dutch oven; gradually stir in the meat broth. Heat just to boiling, stirring constantly.

Source:
Free-Gourmet-Recipes.com


Let another man praise thee, and not thine own mouth; a stranger, and not thine own lips. Proverbs 27:2 (KJV)

Creamy Cheddar Cheese Soup

1/4 cup butter
1 onion, chopped
1/4 cup all-purpose flour
3 cups chicken broth
3 cups milk
1 pound shredded Cheddar cheese

In a 3 quart saucepan over medium-high heat, melt butter or margarine. Add onion and cook until tender, about 5 minutes. Stir in flour and cook until flour has blended with onion mixture.

Add chicken broth and cook, stirring constantly, until mixture is slightly thickened. Add milk and heat just to boiling, stirring constantly.
In covered blender at medium speed, blend about 1/4 of soup mixture at a time until smooth. Return to saucepan and, over medium heat, heat just to boiling. Remove from heat.

With wire whisk or slotted spoon, stir in cheese until melted. If cheese does not melt completely, cook over very low heat about 1 minute, stirring constantly.

Source:
AllRecipes


If any of thine be driven out unto the outmost parts of heaven, from thence will the LORD thy God gather thee, and from thence will he fetch thee: Deuteronomy 30:4 (KJV)

10 Minute Szechuan Chicken

4 each chicken breasts halves, boneless and skinless
1 1/2 tablespoon vinegar white wine or rice wine
3 tablespoons cornstarch
1 teaspoon sugar
1 tablespoon vegetable oil
1/4 cup water
3 each garlic cloves minced
6 each green onions cut into 1 inch pieces
5 tablespoons soy sauce (low salt)
1/8 teaspoon cayenne pepper or to taste

Cut chicken into 1 1/2 inch cubes. Lightly toss with cornstarch in bag to coat. Heat oil in skillet or wok; stir-fry chicken and garlic until lightly browned. Add soy sauce, vinegar, sugar and water.

Cover and cook 3 minutes or until chicken is cooked through. Add green onions and cayenne; cook uncovered about 2 minutes longer.

Source:
RecipeLand


And the world passeth away, and the lust thereof: but he that doeth the will of God abideth for ever. 1 John 2:17 (KJV)

Food for Thought

"Expect great things of God, and attempt great things for God."

–William Carey

Bacon and cream cheese stuffed mushrooms

8 oz. cream cheese, softened
4-6 strips of bacon, fried and crumbled; reserve fat
1 small onion, finely chopped
20-25 large mushrooms, stems removed
about 8 mushroom stems, finely chopped

Saute onion and mushroom stems in bacon fat until
tender. drain off excess fat. mix crumbled bacon,
onion and stems with softened cream cheese until the
mixture is workable.

Stuff each mushroom and bake at 350 deg. f for 10-15
minutes. finish under the broiler just until tops
are golden.

Source:
Amy Gale recipe


And ye shall not swear by my name falsely, neither shalt thou profane the name of thy God: I am the LORD. Leviticus 19:12 (KJV)

Cucumber and Red Pepper Salad

1 large cucumber, peeled and thinly sliced
1/2 red onion, thinly sliced
1/2 red bell pepper, seeded and diced
2 tablespoons granulated sugar
1/4 cup rice vinegar
1 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/4 cup chopped fresh cilantro

In medium shallow serving bowl, toss cucumber slices with onion slices and diced red bell pepper.

In a small bowl, combine remaining ingredients and mix well.
Drizzle salad with a dressing. Let stand at room temperature, up to 2 hours, until ready to serve.

Source:
CooksRecipes.com


Children, obey your parents in all things: for this is well pleasing unto the Lord. Colossians 3:20 (KJV)

Bacon-Cheeseburger Potato Pie

1 1/2 lb. pkg. extra­ lean ground beef
1/2 cup plain bread crumbs
1/4 cup finely chopped onion
1/4 cup ketchup
2 teaspoons prepared mustard
1/2 teaspoon salt
3 slices bacon
1 1/4 cups water
3 tablespoons margarine or butter
1/4 teaspoon garlic salt
3/4 cup milk
2 cups Hungry Jack® Mashed Potato Flakes
1 cup shredded Cheddar cheese
1 medium tomato, chopped
2 green onions, sliced, if desired


1. Heat oven to 375°F. In medium bowl, combine ground beef, bread crumbs, onion, ketchup, mustard and salt; mix well. Press mixture in bottom and up sides of ungreased 9-inch pie pan. Bake at 375°F. for 15 minutes.

2. Meanwhile, cook bacon until crisp. Drain on paper towel; cool and crumble.

3. In medium saucepan, combine water, margarine and garlic salt. Bring to a boil. Remove from heat. Add milk. With fork, stir in potato flakes. Stir in 1/2 cup of the cheese.

4. Remove partially baked beef crust from oven; pour off any drippings. Spoon potato mixture evenly into crust. Return to oven; bake an additional 10 to 15 minutes or until beef is thoroughly cooked and potatoes are heated.

5. Remove pie from oven. Top with tomato, remaining 1/2 cup cheese and crumbled bacon. Return to oven; bake an additional 5 minutes or until cheese is melted. Remove from oven; top with green onions. Let stand 10 minutes. Cut into wedges to serve.

Source:
Hungry Jack


Then Jonah prayed unto the LORD his God out of the fish's belly, Jonah 2:1 (KJV)

Food for Thought

He talked of grass, and wind, and rain,
And fig trees and fair weather,
And made it His delight to bring
Heaven and this earth together.
He spoke of lilies, vines, and corn,
The sparrow and the raven,
And words so natural, yet so wise,
Were on men's hearts engraven.

–Author unknown

MACARONI-HAM CASSEROLE

2 cups cooked elbow macaroni
3 cups diced cooked ham
1 cup shredded Swiss and/or Jack cheese
3/4 cup sliced green olives
1/2 cup finely chopped onion
1 (8 oz.) carton sour cream
3/4 cup milk
1/4 tsp dry mustard
1/4 tsp pepper
1/4 cup crushed potato chips

Combine first 5 ingredients; mix well. Combine sour cream,
milk, mustard & pepper. Add to macaroni mixture, and mix
well. Spoon mixture into a lightly greased 2-Quart baking
dish. Sprinkle with crushed potato chips. Bake at 350~ for
25 minutes.

Source:
Michael & Ms. Weslie's Recipes Online


But they that will be rich fall into temptation and a snare, and into many foolish and hurtful lusts, which drown men in destruction and perdition. 1 Timothy 6:9 (KJV)

Diane Sawyer's Turkey Hash

1 tablespoon of olive oil
1 cup of diced red pepper
1 cup of diced yellow onion
1/2 pound of Italian sausage (sweet or hot) our of the casing
1 pound of turkey and shredded turkey
2 cups of stuffing
1 cup gravy
1 tablespoon of olive oil
1 tablespoon of butter

In a medium-sized skillet over medium high heat saute the red pepper and onion in one tablespoon of oil until it begins to turn golden brown, 3-5 minutes. Place into a large bowl. In another skillet saute the sausage over medium high heat until it browns and is no longer pink. This should take 5-7 minutes. Add this to the large bowl with the peppers and onions.

Add the shredded turkey, the stuffing and enough gravy to moisten the mixture to the sausage. In a medium nonstick skillet over medium heat add half of the remaining butter and olive oil. Add half of the turkey mixture and press down with a metal spatula a bit.

When the mixture turns brown on the bottom, start turning the hash until there are lots of crispy bits. This takes 3-5 minutes on each side. The mixture will be loose. Place on a serving platter. Repeat with remaining ingredients. Serve with cranberry sauce on the side and a sunny side up egg on top.

Serves 4-6.

Source:
Good Morning America


The hand of the diligent shall bear rule: but the slothful shall be under tribute. Proverbs 12:24 (KJV)

Hot Crab Open Faces

One 7-1/2 ounce can of flaked crabmeat
1/4 cup mayonnaise
One 3-ounce package of cream cheese
1 egg yolk
1 teaspoon finely chopped onion
1/4 teaspoon prepared mustard
Dash of salt
6 english muffin halves
Butter

Mix crab meat and mayonnaise and set aside. Beat together remaining ingredients with a dash of salt. Spread butter on toasted muffin half, then spread with the crab and then the cream cheese mixture. Broil 2 or 3 minutes until top is golden. Garnish with sliced hard boiled eggs, tomatoes or avocados depending upon whether it is being served for brunch or lunch.

Source:
Pamela Lanier's Bed and Breakfast Guide


Our help is in the name of the LORD, who made heaven and earth. Psalms 124:8 (KJV)

Food for Thought

When you get to Heaven
You'll likely view
Many folk there who will
be a shock to you.
Don't act surprised,
or even show a care,
For they might be a little shocked
to see you there!

–Author unknown

Company Pork Chops

8 thick pork chops, about 1 to 1 1/2 inches thick
salt and pepper
paprika
flour
1 teaspoon butter
2 teaspoon olive oil
1 can evaporated milk (12 ounces), undiluted
1 can (10.5 ounces) condensed cream of mushroom soup, undiluted
1 cup sliced fresh mushrooms, about 8 ounces
chopped fresh parsley

Season pork chops to taste with the salt, pepper, and paprika. Dredge chops in flour; brown quickly in skillet in butter and olive oil. Place chops in baking pan and pour evaporated milk over them. Bake for 1 hour at 325°.

Add mushrooms and the condensed cream of mushroom soup; bake an additional 30 minutes. Sprinkle with minced parsley and serve with potatoes or rice and a green vegetable

Source:
About


The beginning of strife is as when one letteth out water: therefore leave off contention, before it be meddled with. Proverbs 17:14 (KJV)

Creole Steak Sandwich

4 beef fully cooked country fried steak patties
1 large ripe tomato
1/4 medium red or sweet onion
4 slices Muenster cheese
4 Kaiser rolls, onion rolls or hamburger buns
red or green leaf lettuce leaves
1/3 cup mayonnaise
2 Tbsp. Creole mustard
2-3 drops hot pepper sauce, to taste

Slice tomato and onion thinly.
Blend mayonnaise, Creole mustard and hot pepper sauce together. Set aside.
Microwave steaks according to package directions.
While steaks cook, split rolls and spread Creole mayonnaise mixture over insides of rolls.
Place one steak inside each roll and top with lettuce leaves, onion and sliced tomato.

Source:
Texas Beef Council


For God shall bring every work into judgment, with every secret thing, whether it be good, or whether it be evil. Ecclesiastes 12:14 (KJV)

French Onion Beef

1 1/4 lb Boneless beef round steak; 1/2 to 3/4" thick; cut 6 pc
8 oz Package fresh mushrooms; slice
1 large onion; slice rings
1 can condensed French onion soup
6 1/4 oz package 15-minute herb stuffing mix
1/4 cup Margarine or butter; melt
4 oz Mozzarella; shred

Layer half of the beef, mushrooms and onion in 3-1/2 to 4 qt crockpot; repeat layers. Pour soup over ingredients. Cover; cook LOW for 8 to 10 hours or until beef is tender and no longer pink.
Before serving, toss stuffing mix and contents of seasoning packet with melted margarine and 1/2 cup liquid from pot.
Place stuffing on top of contents in crockpot; cover. Increase heat to high setting. Cook 10 minutes or until stuffing is fluffy. Sprinkle with cheese; cover. Cook until cheese is melted.

Source:
Recipe Cafe


Before destruction the heart of man is haughty, and before honour is humility. Proverbs 18:12 (KJV)

Food for Thought

"Always put the cookies on the bottom shelf so the kiddos can get them."

–Dr. Harry Ironside

Homemade Sloppy Joes

2 pounds Lean Ground Beef
1 medium Onion -- chopped
3/4 cup Brown Sugar
1 tablespoon Prepared Mustard
1/2 cup Barbecue Sauce
2 tablespoons Catsup

Brown ground beef & onion in a large skillet and drain. Add other ingredients and simmer for 5 minutes. Serve on buns or over broken bread.

This recipe freezes very well.

Source:
Real Food for Real People


And when he had taken the book, the four beasts and four and twenty elders fell down before the Lamb, having every one of them harps, and golden vials full of odours, which are the prayers of saints. Revelation 5:8 (KJV)

Pot Roast

3-4 pound beef rump or chuck roast (you can also use arm roasts)
1 teaspoon salt
1/2 teaspoon seasoned salt
1/4 teaspoon paprika
1 tablespoon instant minced onion (can substitute onion powder, but use half as much)
1 cup beef stock

In a bowl, combine salt, seasoned salt, pepper, paprika and minced onion. Rub all sides of the meat with this mixture. In a slowcooker or crock pot, combine seasoned beef with onion and bouillon. Cover and let cook on low for 8-10 hours (50-60 minutes in pressure cooker) or until meat is tender. 4. Remove from pot; slice.

Notes:
If gravy is preferred (the plain juices are phenomenol though) thicken juices with flour dissolved in a small amount of cold water after removing meat from pot. For more on making gravy, see our gravy primer.

If desired, vegetables such as potatoes, carrots, white onions, celery, mushrooms or turnips may be added with the bouillon and cooked at the same time.

Source:
FabulousFoods.com


For in Christ Jesus neither circumcision availeth any thing, nor uncircumcision, but a new creature. Galatians 6:15 (KJV)

Open-Faced Cucumber Sandwiches

3 cucumbers, peeled and sliced thin (seedless are great)
8 oz. cream cheese, softened
1 package Hidden Valley Ranch dressing mix or 1 T Homemade Ranch Dip Mix
½ cup mayonnaise
¼ cup sour cream
loaf of cocktail rye bread
fresh dill, chopped, for garnish

Place cream cheese, dressing mix, mayonnaise and sour cream in a medium bowl and mix until well blended. Chill at least 1 hour for flavors to combine. Spread each bread slice with a teaspoon of the mixture and top with a cucumber slice. Sprinkle with dill and arrange on a platter. Make it even more special by using a small star or other shaped cookie cutter to cut the bread into shapes.

Source:
Home and Hearth


And this is the confidence that we have in him, that, if we ask any thing according to his will, he heareth us: And if we know that he hear us, whatsoever we ask, we know that we have the petitions that we desired of him. 1 John 5:14-15 (KJV)

Food for Thought

"I've learned that if you fear God, you do not have any man to fear."

–Oliver Cromwell

COTTAGE PIE

1-1/2 lbs. ground beef
1 small onion, chopped
1/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. marjoram
2 cups brown gravy
2 cups mashed potatoes
1/2 cup Cheddar cheese
2 tsp. butter


1. Brown ground beef and onion in skillet; drain. Stir in spices and gravy and heat until bubbling. Pour into a 2-qt. casserole dish.

2. Stir cheese into mashed potatoes and spread atop meat mixture. Dot with butter.

3. Bake, uncovered, at 400º for 30 minutes or until potatoes are lightly browned. Yield: 4 servings.

Source:
STEPH'S COUNTRY KITCHEN GOODNESS


Praise ye the LORD. Praise God in his sanctuary: praise him in the firmament of his power. Praise him for his mighty acts: praise him according to his excellent greatness. Psalms 150:1-2 (KJV)

Meatball Kebabs with Pineapple Barbecue Sauce

1/2 bag Schwan's® Italian Style Meatballs (#420), thawed
1 medium zucchini, cut into 3/4-inch pieces
1 medium red onion, cut into 3/4-inch pieces
1 red bell pepper, cut into 3/4-inch pieces
Vegetable oil
16 - 8-inch bamboo skewers soaked in water for 30 minutes or overnight

Sauce:
1 cup barbecue sauce (your favorite brand)
1 - 8-oz. can chunked pineapple, undrained
1 fresh lemon, juiced

Sauce:
1. Add sauce ingredients to a food processor and mix at low speed until well-blended and slightly chunky. Reserve 1/2 cup sauce for grilling. Cover and refrigerate remaining sauce.

Grilling:
2. Thread kebabs in the following order: meatball, zucchini, meatball, onion, pepper, and meatball. Brush kebabs with oil.

3. Grill on oiled cooking grate over medium heat, 10 to 15 minutes or until heated through. Brush kebabs with barbecue sauce while grilling.

4. Turn kebabs often to prevent burning. Be careful not to burn bamboo skewer handles during grilling. Serve with dipping sauce.

Source:
Schwans


He that despiseth his neighbour sinneth: but he that hath mercy on the poor, happy is he. Proverbs 14:21 (KJV)

Cottage Cheese Chicken Enchiladas

1 Tbsp. vegetable oil
2 boneless, skinless chicken breasts
1/2 cup chopped onion
7 oz chopped, green chilies
1 pkg. taco seasoning mix
1/2 cup sour cream
2 cups cottage cheese
1 tsp salt
1 pinch ground black pepper
12 corn tortillas or flour
2 cups Monterey jack cheese
10 oz enchilada sauce

Preheat oven to 350 degrees. Boil chicken in a pot of water over high
heat until done. Cool and shred chicken. Heat oil in a medium skillet over
medium high heat.

Add shredded chicken and onion and sauté until browned. Add green
chilies and taco seasoning (prepare mixture according to package directions -
adding water, mix and heat through). Mix sour cream with cottage cheese
and season with salt and pepper. Mix well until blended. Heat tortillas until soft.
Place a spoonful of meat mixture, a spoonful of cottage cheese mixture, and a bit of
shredded cheese in each tortilla. Roll the tortilla and place in a greased 13x9 inch
baking dish. Top with remaining meat mixture and cheese mixture. Pour enchilada sauce on top and sprinkle with remaining Monterey jack cheese. Bake at 350 degrees
for 30 minutes until cheese is melted and bubbly.

Source:
MOM!MOM!.COM



He shall not be afraid of evil tidings: his heart is fixed, trusting in the LORD. Psalm 112:7 (KJV)