tag:blogger.com,1999:blog-74158254836411319782013-03-06T09:16:07.146-05:00+The Church Cook Kay @ The Church Cookhttp://www.blogger.com/profile/00250033106792097965noreply@blogger.comBlogger291125tag:blogger.com,1999:blog-7415825483641131978.post-5120153059554063262013-03-03T07:56:00.000-05:002013-03-04T20:19:48.426-05:00Sweet Letha and Strawberry Freezer Jam Recipe <div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-PCrwGmjetrU/UTItGMV8BxI/AAAAAAAAGAo/rtuZTeeTJSQ/s1600/untitled-5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-PCrwGmjetrU/UTItGMV8BxI/AAAAAAAAGAo/rtuZTeeTJSQ/s640/untitled-5.jpg" width="424" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">The strawberry season is quite a bit longer this year than usual here in Savannah. &nbsp;Due to warm weather, we have been getting sweet, ripe strawberries since early February. &nbsp;And living only a half mile away from my <a href="http://ottawafarms.com/">neighbor's berry farm</a>, it's great to be able to dash over to pick fresh berries whenever I need some. &nbsp;</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-JQESyhj7ZCw/UTIsv0e5hMI/AAAAAAAAGAc/YICDFXhHrPo/s1600/untitled-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-JQESyhj7ZCw/UTIsv0e5hMI/AAAAAAAAGAc/YICDFXhHrPo/s640/untitled-1.jpg" width="424" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">On this cool mid-morning, &nbsp;I shouldered my camera and drove to the farm. &nbsp; I was happy to see my poco Letha, and her mother uncovering the white floating row covers. &nbsp;Letha is a daughter of migrant workers at the farm. &nbsp; Her big dancing brown eyes greeted me, along with her cheerful "Hola, Miss Kay!"&nbsp;&nbsp; When she saw me taking photos of the berries, curiosity got the best of her, and instead of helping her mama, she tagged along with me. &nbsp;<a href="http://3.bp.blogspot.com/-HcrlLitQptM/UTIs1gBltTI/AAAAAAAAGAk/8Wow6FFg2iA/s1600/untitled-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/-HcrlLitQptM/UTIs1gBltTI/AAAAAAAAGAk/8Wow6FFg2iA/s640/untitled-2.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">I handed her a few pint-size baskets and asked if she could help me pick some not-so-big, red, shiny, pretty, stemmed berries. &nbsp;Despite my numerous adjectives, she flashed me a smile and hopped over the beds like a graceful fawn and went to work. &nbsp;</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-FJ8JJTuAIdA/UTIsiQD662I/AAAAAAAAGAU/GwELNQwCHgg/s1600/untitled-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-FJ8JJTuAIdA/UTIsiQD662I/AAAAAAAAGAU/GwELNQwCHgg/s640/untitled-3.jpg" width="448" /></a></div><div class="separator" style="clear: both; text-align: center;">In no time, she had the baskets filled. &nbsp;Her nimble, expert fingers did exactly what I asked for. She was tickled to be my helper/light bouncer/hand model and I was so happy to have her with me. &nbsp;Her cheerfulness and sweet countenance made my day even brighter. &nbsp;Gracias,&nbsp;Letha! &nbsp;</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-wkEKei6rjRk/UTItH1sFMuI/AAAAAAAAGA0/j64bSnx3Id8/s1600/untitled-4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-wkEKei6rjRk/UTItH1sFMuI/AAAAAAAAGA0/j64bSnx3Id8/s640/untitled-4.jpg" width="424" /></a></div><div class="separator" style="clear: both; text-align: center;">These photos will be featured this coming Wednesday in <a href="http://savannahnow.com/authors/teri-bell">Miss Sophie's column.</a> &nbsp;</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><h4 style="text-align: left;">Freezer Strawberry Jam</h4><br />4 cups crushed fresh strawberries<br />3 cups sugar<br />1 (1.75 oz) pkg low sugar sure gel<br />3/4 c water<br /><br /><br />Rinse clean plastic containers and lids with boiling water. Dry thoroughly.<br /><br />Crush strawberries thoroughly, one layer at a time. Measure exactly 4 cups crushed strawberries into a large bowl.<br /><br />Mix sugar and pectin in large saucepan. Stir in water. Bring to boil on medium-high heat, stirring constantly. Boil and stir 1 minute. Remove from heat. Add strawberries; stir 1 minute or until well blended. FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.</div> Kay @ The Church Cookhttp://www.blogger.com/profile/00250033106792097965noreply@blogger.com3tag:blogger.com,1999:blog-7415825483641131978.post-51046768677717488112013-02-19T20:02:00.000-05:002013-02-20T08:01:27.356-05:00Avocado Love <div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;">&nbsp;&nbsp;</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-R2fv4FuKeS8/USI-nPgHb7I/AAAAAAAAF98/zShh8oc5SUg/s1600/untitled-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-R2fv4FuKeS8/USI-nPgHb7I/AAAAAAAAF98/zShh8oc5SUg/s640/untitled-1.jpg" width="424" /></a></div><div class="separator" style="clear: both; text-align: center;">Last summer, my husband turned his routine annual medical trip to New York into a fun mini-vacation with our <a href="http://hazelandfreckles.blogspot.com/">teen daughter</a>. And ever since their trip, &nbsp;this New York City-loving duo have been harping about the fresh guacamole they had at a Mexican restaurant. &nbsp;</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">My engineer husband, who has been married to this ex-caterer/church cook for two decades, rarely talks about food. &nbsp;Oh, he loves to eat good food, but he rarely has a full conversation about it.</div><div class="separator" style="clear: both; text-align: center;">So when he mentioned several times that he wanted to make guacamole like they did in that New York restaurant, (translation = <i>Kay, please make it the way they did in that New York restaurant</i>,) I listened. &nbsp;</div><div style="text-align: center;">&nbsp; &nbsp; &nbsp;&nbsp;</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-S7S9zbMuVXU/USI-rwRaBOI/AAAAAAAAF-E/1e7YTFceYN4/s1600/untitled-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-S7S9zbMuVXU/USI-rwRaBOI/AAAAAAAAF-E/1e7YTFceYN4/s640/untitled-2.jpg" width="424" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">And to my delight, I spotted this handsome stone mortar and pestle at my favorite local <a href="https://maps.google.com/maps?q=han+me+Korean+store+savannah,+GA&amp;hl=en&amp;ll=32.032673,-81.080475&amp;spn=0.09139,0.154324&amp;sll=32.022304,-81.080518&amp;sspn=0.011425,0.01929&amp;gl=us&amp;hq=han+me+Korean+store+savannah,+GA&amp;radius=15000&amp;t=m&amp;z=13">Korean food store</a>. &nbsp;It was so heavy that the lady had to triple bag it. Now it's the most used piece of equipment on my kitchen counter. &nbsp;</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-cAzb1k-F58M/USI-l5JhvdI/AAAAAAAAF90/q2Q99fW0DRg/s1600/untitled-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-cAzb1k-F58M/USI-l5JhvdI/AAAAAAAAF90/q2Q99fW0DRg/s640/untitled-3.jpg" width="424" /></a></div><div class="separator" style="clear: both; text-align: center;">&nbsp;And our avocado repertoire has expanded from simple guac to Edamame-Guacamole and Avocado fries. &nbsp;Pretty fun and fancy, right?&nbsp;</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">I know, it seems wrong to FRY a perfectly good avocado, but it really works, and they are just delicious: crunchy Panko exterior with the goodness of a soft, nutty inside texture. &nbsp;&nbsp;</div><div class="separator" style="clear: both; text-align: center;">My kids begged for more. &nbsp;</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-QvIc8NECnKw/USI-ySl6kUI/AAAAAAAAF-M/7IAAWHSPuWE/s1600/untitled-4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-QvIc8NECnKw/USI-ySl6kUI/AAAAAAAAF-M/7IAAWHSPuWE/s640/untitled-4.jpg" width="424" /></a></div><div style="text-align: center;">These avocado photos were also featured in<br />&nbsp;<a href="http://savannahnow.com/authors/teri-bell">Miss Sophie's column on Savannah Morning News </a>today.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="margin-left: 1em; margin-right: 1em;"><a href="https://sites.google.com/site/printthisrecipe/avocado-fries-with-hoisin-dipping-sauce"><img border="0" src="http://1.bp.blogspot.com/-YlwLiYxlyJY/USPAgQfpByI/AAAAAAAAF_Q/kjHXaQXxUKc/s1600/printer-button.gif" /></a></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: xx-small;"><a href="https://sites.google.com/site/printthisrecipe/avocado-fries-with-hoisin-dipping-sauce">Print This Recipe!</a></span>&nbsp;</div><h4 style="text-align: left;"><b>Panko Avocado Fries with Hoisin Dipping Sauce</b></h4><div style="text-align: left;"><div style="font-family: Helvetica; font-size: 12px;">2 firm but ripe avocados</div><div style="font-family: Helvetica; font-size: 12px;">1/2 cup of all purpose flour</div><div style="font-family: Helvetica; font-size: 12px;">2 eggs, lightly beaten</div><div style="font-family: Helvetica; font-size: 12px;">1 cup+ panko bread crumbs</div><div style="font-family: Helvetica; font-size: 12px;">3/4 teaspoon sea salt divided (in flour, egg wash, panko bread crumbs)</div><div style="font-family: Helvetica; font-size: 12px; min-height: 14px;"><br /></div><div style="font-family: Helvetica; font-size: 12px;">4 cup of canola or vegetable oil for frying&nbsp;</div><div style="font-family: Helvetica; font-size: 12px; min-height: 14px;"><br /></div><div style="font-family: Helvetica; font-size: 12px;">In a small deep fryer or in a cast-iron pan, heat oil to 350 degrees F.&nbsp;</div><div style="font-family: Helvetica; font-size: 12px; min-height: 14px;"><br /></div><div style="font-family: Helvetica; font-size: 12px;">In three separate shallow bowls or pans, put flour, beaten eggs, and panko bread crumbs in that order. &nbsp;Add 1/4 teaspoon sea salt in each. &nbsp;</div><div style="font-family: Helvetica; font-size: 12px; min-height: 14px;"><br /></div><div style="font-family: Helvetica; font-size: 12px;">Halve the avocado, peel, and slice avocado into 10-12 wedges total per each avocado. &nbsp;&nbsp;</div><div style="font-family: Helvetica; font-size: 12px; min-height: 14px;"><br /></div><div style="font-family: Helvetica; font-size: 12px;">Dredge wedges in flour, egg wash, and then finally gently roll them in panko. &nbsp;</div><div style="font-family: Helvetica; font-size: 12px; min-height: 14px;"><br /></div><div style="font-family: Helvetica; font-size: 12px;">Deep fry in batches until golden brown. &nbsp;Drain on a wire rack or on paper towels. &nbsp;Serve immediately with your favorite dipping sauce. &nbsp;</div><div style="font-family: Helvetica; font-size: 12px; min-height: 14px;"><br /></div><b>Hoisin Dipping Sauce</b>&nbsp;</div><div style="text-align: left;"><br /></div><div style="text-align: center;"><br /><div style="font-family: Helvetica; font-size: 12px; text-align: left;">1/4 cup soy sauce&nbsp;</div><div style="font-family: Helvetica; font-size: 12px; text-align: left;">1/2 teaspoon toasted sesame oil&nbsp;</div><div style="font-family: Helvetica; font-size: 12px; text-align: left;">1 clove garlic, minced&nbsp;</div><div style="font-family: Helvetica; font-size: 12px; text-align: left;">1 teaspoon green onions, chopped&nbsp;</div><div style="font-family: Helvetica; font-size: 12px; text-align: left;">1 tablespoon water&nbsp;</div><div style="font-family: Helvetica; font-size: 12px; text-align: left;">2 tablespoons hoisin sauce&nbsp;</div><div style="font-family: Helvetica; font-size: 12px; text-align: left;">1/4 teaspoon minced fresh ginger&nbsp;</div><div style="font-family: Helvetica; font-size: 12px; text-align: left;">1/2 teaspoon white sugar&nbsp;</div><div style="font-family: Helvetica; font-size: 12px; min-height: 14px; text-align: left;"><br /></div><div style="font-family: Helvetica; font-size: 12px; text-align: left;">Combine all the ingredients and whisk until well blended. &nbsp;Add more hoisin sauce if you want to thicken the sauce. Cover and refrigerate until needed. &nbsp;</div><div style="font-family: Helvetica; font-size: 12px; min-height: 14px; text-align: left;"><br /></div><div style="font-family: Helvetica; font-size: 12px; text-align: left;">Gently warm in a sauce pan before serving.&nbsp;</div><div style="font-family: Helvetica; font-size: 12px; text-align: left;"><br /></div><div style="font-family: Helvetica; font-size: 12px; text-align: left;"><br /></div><div style="font-family: Helvetica; font-size: 12px; text-align: left;"><br /></div><div style="font-family: Helvetica; font-size: 12px; text-align: left;"><br /></div></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: left;"><a href="https://sites.google.com/site/printthisrecipe/edamame-guacamole"><img border="0" src="http://1.bp.blogspot.com/-YlwLiYxlyJY/USPAgQfpByI/AAAAAAAAF_Q/kjHXaQXxUKc/s1600/printer-button.gif" /></a></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: xx-small;"><a href="https://sites.google.com/site/printthisrecipe/edamame-guacamole">Print This Recipe!</a></span></div></div><h4 style="text-align: left;">Edamame-Guacamole&nbsp;</h4><div style="text-align: left;"><br /><div style="font-family: Helvetica; font-size: 12px;">Makes about a cup</div><div style="font-family: Helvetica; font-size: 12px; min-height: 14px;"><br /></div><div style="font-family: Helvetica; font-size: 12px; min-height: 14px;"><br /></div><div style="color: #333233; font-family: Helvetica; font-size: 12px;">1 &nbsp;avocado firm, but ripe, peeled, seeded and diced in chunks</div><div style="color: #333233; font-family: Helvetica; font-size: 12px;">1/2 cup frozen shelled edamame, thawed</div><div style="color: #333233; font-family: Helvetica; font-size: 12px;">1 small clove garlic, finely grated</div><div style="color: #333233; font-family: Helvetica; font-size: 12px;">2 tablespoon cilantro leaves, chopped</div><div style="color: #333233; font-family: Helvetica; font-size: 12px;">1 teaspoon jalapeño, chopped</div><div style="color: #333233; font-family: Helvetica; font-size: 12px;">2 tablespoons grated onion</div><div style="color: #333233; font-family: Helvetica; font-size: 12px;">1/2 teaspoon sea salt</div><div style="color: #333233; font-family: Helvetica; font-size: 12px;">1/2 teaspoon pepper</div><div style="color: #333233; font-family: Helvetica; font-size: 12px;">1 lime, juiced</div><div style="color: #333233; font-family: Helvetica; font-size: 12px; min-height: 14px;"><br /></div><div style="color: #333233; font-family: Helvetica; font-size: 12px;">If you own a stone mortar and pestle, this is a great recipe to put it to use. &nbsp;If not, use a food processor with a blade attachment. &nbsp;First put into processor (or mortar) edamame, garlic, salt, cilantro, jalapeño, and pepper, and process until finely chopped. &nbsp;Add lime juice and whirl a few more times to incorporate. &nbsp;Add diced avocado and pulse 4-5 times until well blended. &nbsp;</div><div style="color: #333233; font-family: Helvetica; font-size: 12px; min-height: 14px;"><br /></div><div style="color: #333233; font-family: Helvetica; font-size: 12px;">Serve this healthy guacamole in a pretty bowl with warmed tortilla chips. &nbsp;You will need to double the recipe. It's never enough. &nbsp;</div><div><br /></div></div></div> Kay @ The Church Cookhttp://www.blogger.com/profile/00250033106792097965noreply@blogger.com10tag:blogger.com,1999:blog-7415825483641131978.post-31764121106051085012013-02-11T01:00:00.000-05:002013-02-11T06:21:17.613-05:00Airsoft War and Simple Bar Cookie Recipe <div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"></div><div class="original-line" style="border: 0px; font-family: 'Lucida Grande', Arial, sans-serif; font: inherit; line-height: 18px; margin: 0px; padding: 0px; text-align: center; vertical-align: baseline;">"I looked toward Birnam, and anon methought</div><div class="original-line" style="border: 0px; font-family: 'Lucida Grande', Arial, sans-serif; font: inherit; line-height: 18px; margin: 0px; padding: 0px; text-align: center; vertical-align: baseline;">The wood began to move." <br />Macbeth Act 5, Scene 5</div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-dxhEeoI4tNs/URar-R9OffI/AAAAAAAAF5Y/EJgy72qa3A4/s1600/untitled-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-dxhEeoI4tNs/URar-R9OffI/AAAAAAAAF5Y/EJgy72qa3A4/s640/untitled-2.jpg" width="424" /></a></div><div class="separator" style="clear: both; text-align: center;">My little homestead is located in the midst of tall Georgia pines, a perfect rustic place for a large group of boys to gather and have an <a href="http://en.wikipedia.org/wiki/Airsoft">airsoft war</a>. &nbsp;</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-kB3k22LtUFI/URar2gTQXzI/AAAAAAAAF5I/S2SSmaQ8Kyc/s1600/untitled-4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="390" src="http://4.bp.blogspot.com/-kB3k22LtUFI/URar2gTQXzI/AAAAAAAAF5I/S2SSmaQ8Kyc/s640/untitled-4.jpg" width="640" /></a></div><div style="text-align: center;">The weather couldn't have been better last Saturday: cool mid-60's with zero humidity.&nbsp; It was exactly right for these southern boys in their full camo gear. &nbsp;&nbsp;The whole day was spent running through the woods in teams or shooting at targets of chip bags, drink cups, and empty pizza boxes during their breaks. &nbsp;</div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-LmkAiZsE5RQ/URa3peqkeRI/AAAAAAAAF64/OPEpyoBo7IE/s1600/untitled-1-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/-LmkAiZsE5RQ/URa3peqkeRI/AAAAAAAAF64/OPEpyoBo7IE/s640/untitled-1-2.jpg" width="640" /></a><a href="http://3.bp.blogspot.com/-B4_vEQkkbWA/URa3WdedalI/AAAAAAAAF6w/dTt0FDX4JMc/s1600/2013-02-09_001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="482" src="http://3.bp.blogspot.com/-B4_vEQkkbWA/URa3WdedalI/AAAAAAAAF6w/dTt0FDX4JMc/s640/2013-02-09_001.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">A few hours after their pizza lunch was devoured, I made these simple bar cookies. &nbsp;Once the word circulated that the cookies were out of the oven, the forest began to move, and camouflaged soldiers abandoned their posts and forts for these warm chocolatey cookie bars. &nbsp;<a href="http://2.bp.blogspot.com/-h2-MPrIqIaI/URar6MjqI2I/AAAAAAAAF5Q/m0hGRwr9z_4/s1600/untitled-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/-h2-MPrIqIaI/URar6MjqI2I/AAAAAAAAF5Q/m0hGRwr9z_4/s640/untitled-1.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">I couldn't be happier seeing my son and his friends romp in the woods, drinking in the fresh air.&nbsp; Sure beats playing video games indoors, right? &nbsp;And hearing them saying <i>thank you's</i> in between bites of these cookies really warmed my heart. &nbsp;It was a great day. &nbsp;</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-QhdrPcqqaEI/URa7NzJnnQI/AAAAAAAAF7A/V-OIfVa5C2I/s1600/untitled-1-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/-QhdrPcqqaEI/URa7NzJnnQI/AAAAAAAAF7A/V-OIfVa5C2I/s640/untitled-1-3.jpg" width="640" /></a></div><div style="text-align: center;">This recipe times two fed 20 hungry boys. &nbsp;</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="https://sites.google.com/site/printthisrecipe/s"><span style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-z-MSQkfkVu0/URbL6-fLpuI/AAAAAAAAF8A/Y5exQLG0jfc/s1600/printer-button.gif" /></span></a></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: x-small;"><a href="https://sites.google.com/site/printthisrecipe/s">Print This Recipe!</a></span></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><h2 style="text-align: left;">Simple Bar Cookies</h2><div style="text-align: left;"><br /></div><div style="text-align: left;">Makes one jelly-roll pan&nbsp;<span style="background-color: white; font-family: Verdana; font-size: x-small; text-align: -webkit-auto;">17 1/2" x 12 1/2" x 1"</span></div><div style="text-align: left;"><span style="background-color: white; font-family: Verdana; font-size: x-small; text-align: -webkit-auto;">or Half Sheet Pan</span></div><div style="text-align: left;"><span style="background-color: white; font-family: Verdana; font-size: x-small; text-align: -webkit-auto;"><br /></span></div><div style="text-align: left;"><span style="background-color: white; font-family: Georgia, serif; font-size: 16px;">1 C (8 oz) Unsalted Butter, softened</span><br /><span style="background-color: white; font-family: Georgia, serif; font-size: 16px;">1 C (7 oz) Granulated Sugar</span><br /><span style="background-color: white; font-family: Georgia, serif; font-size: 16px;">1 C (7oz) Brown Sugar</span><br /><span style="background-color: white; font-family: Georgia, serif; font-size: 16px;">2 Eggs</span><br /><span style="background-color: white; font-family: Georgia, serif; font-size: 16px;">1 tsp Vanilla</span><br /><br style="background-color: white; font-family: Georgia, serif; font-size: 16px;" /><span style="background-color: white; font-family: Georgia, serif; font-size: 16px;">2 C (7.5 oz) Oatmeal, ground in food processor</span><br /><span style="background-color: white; font-family: Georgia, serif; font-size: 16px;">1 ¾ C (8.5 oz) Flour, all-purpose, unbleached</span><br /><span style="background-color: white; font-family: Georgia, serif; font-size: 16px;">1 tsp Baking Powder</span><br /><span style="background-color: white; font-family: Georgia, serif; font-size: 16px;">1 tsp Baking Soda</span><br /><span style="background-color: white; font-family: Georgia, serif; font-size: 16px;">½ tsp Salt</span></div><div style="text-align: left;"><span style="background-color: white; font-family: Georgia, serif; font-size: 16px;"><br /></span></div><div style="text-align: left;"><span style="background-color: white;"><span style="font-family: Georgia, serif;">2 C total of your favorite baking chips (I used white chocolate, peanut butter chips, milk chocolate, and&nbsp;Heath bar&nbsp;chips)</span></span></div><div class="separator" style="clear: both; text-align: center;"></div><br />Preheat oven to 350 degrees F<br /><br />Combine together in a small bowl the ground oatmeal, flour, baking powder, soda, and salt. &nbsp;Set aside. &nbsp;In a large mixing bowl, cream together with a hand mixer the softened butter and both granulated and brown sugars until smooth. &nbsp;Add eggs and vanilla until well blended. &nbsp;Using a rubber spatula, fold in dry ingredients until just combined. &nbsp;It's ok if small patches of flour remain. &nbsp;Do not overbeat. <br /><br />Spray or grease the jelly roll pan with vegetable oil. &nbsp;Spread evenly the cookie dough. &nbsp;You can use a sheet of plastic food wrap over the dough to spread the dough. &nbsp;Peel off the plastic wrap. &nbsp;Sprinkle generously with baking chips of your choice. &nbsp;Press down. <br /><br />Bake until golden brown, about 22-24 minutes. &nbsp;Cool for 5 minutes and cut to desired size. <br /><br /></div> Kay @ The Church Cookhttp://www.blogger.com/profile/00250033106792097965noreply@blogger.com3tag:blogger.com,1999:blog-7415825483641131978.post-5421569554176182792013-02-06T20:49:00.000-05:002013-02-07T13:25:16.409-05:00Simple Fried Rice <div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-mq0PW7DSIEU/URL2PyrSL7I/AAAAAAAAF3I/YmPUiia9RkA/s1600/Photobooth+junktofunk-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-mq0PW7DSIEU/URL2PyrSL7I/AAAAAAAAF3I/YmPUiia9RkA/s640/Photobooth+junktofunk-1.jpg" width="460" /></a></div><br /><div style="text-align: center;">Happy Wednesday! <br />These fried rice photos were featured in <a href="http://savannahnow.com/accent/2013-02-05/miss-sophie-fried-rice-always-crowd-pleaser-even-deep-south#.URL806WG7zI">Miss Sophie's food column</a> in the <a href="http://savannahnow.com/food">Savannah Morning News </a>today. &nbsp;My children absolutely love fried rice (minus the peas and carrots) for breakfast, so whenever I start frying up the bacon, they all do a happy little jig anticipating their favorite dish. &nbsp;</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-5AzJamuVnCE/Tl68Ks91sMI/AAAAAAAADQc/SBYzyuNxL0Q/s1600/DSC_2848.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="424" src="http://4.bp.blogspot.com/-5AzJamuVnCE/Tl68Ks91sMI/AAAAAAAADQc/SBYzyuNxL0Q/s640/DSC_2848.JPG" width="640" /></a></div><br /><div style="text-align: center;">And of course, my church family, too, loves this dish.<br />&nbsp;<a href="http://www.thechurchcookblog.com/2010/08/shrimp-fried-rice.html">&nbsp;Click here </a>for a previous shrimp fried rice post and step-by-step photos. &nbsp; &nbsp;</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-8rk9z3dEWHg/URL2LE2b4CI/AAAAAAAAF3A/hVLvoYv9YWM/s1600/Photobooth+junktofunk-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://1.bp.blogspot.com/-8rk9z3dEWHg/URL2LE2b4CI/AAAAAAAAF3A/hVLvoYv9YWM/s640/Photobooth+junktofunk-2.jpg" width="640" /></a></div><div style="text-align: center;">If you have some left over steamed rice, try this super-simple recipe to make another meal. &nbsp;</div><br /><br /><br /><div class="separator" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><a href="https://sites.google.com/site/printthisrecipe/simple-fried-rice"><img border="0" src="http://3.bp.blogspot.com/-xHcuJkJ0nDY/URMGpfs_NZI/AAAAAAAAF4I/VCwS4C7Ejcc/s1600/printer-button.gif" /></a></div><div style="background-color: white; color: #444444; font-family: Cantarell; font-size: 13px; line-height: 18px;"><b><a href="https://sites.google.com/site/printthisrecipe/simple-fried-rice">Print This Recipe!</a></b></div><div style="background-color: white; color: #444444; font-family: Cantarell; font-size: 13px; line-height: 18px;"><b><br /></b></div><div style="background-color: white; color: #444444; font-family: Cantarell; font-size: 13px; line-height: 18px;"><b><br /></b></div><div style="background-color: white; color: #444444; font-family: Cantarell; font-size: 13px; line-height: 18px;"><b>Simple Fried Rice</b></div><div style="background-color: white; color: #444444; font-family: Cantarell; font-size: 13px; line-height: 18px;">Serves 8</div><div style="background-color: white; color: #444444; font-family: Cantarell; font-size: 13px; line-height: 18px;"><br /></div><div style="background-color: white; color: #444444; font-family: Cantarell; font-size: 13px; line-height: 18px;">2 eggs, soft scrambled (<a href="http://thechurchcook.blogspot.com/2010/02/fluffy-scrambled-eggs.html" style="color: #81b06e; text-decoration: none;">Click here for the best scrambled eggs</a>)</div><div style="background-color: white; color: #444444; font-family: Cantarell; font-size: 13px; line-height: 18px;">4 Tablespoons of vegetable oil or bacon fat</div><div style="background-color: white; color: #444444; font-family: Cantarell; font-size: 13px; line-height: 18px;">5 cups cooked rice, chilled, clumps broken</div><div style="background-color: white; color: #444444; font-family: Cantarell; font-size: 13px; line-height: 18px;">3 Tablespoons soy sauce mixed with 3 Tablespoons of chicken broth</div><div style="background-color: white; color: #444444; font-family: Cantarell; font-size: 13px; line-height: 18px;">4 pieces of cooked bacon, finely chopped, more if cooking for breakfast fried rice</div><div style="background-color: white; color: #444444; font-family: Cantarell; font-size: 13px; line-height: 18px;">1/2 cup frozen peas</div><div style="background-color: white; color: #444444; font-family: Cantarell; font-size: 13px; line-height: 18px;">1/2 cup carrots, diced small</div><div style="background-color: white; color: #444444; font-family: Cantarell; font-size: 13px; line-height: 18px;">1/2 cup green onions, finely diced</div><div style="background-color: white; color: #444444; font-family: Cantarell; font-size: 13px; line-height: 18px;">1/2 pound of cooked small shrimp</div><div style="background-color: white; color: #444444; font-family: Cantarell; font-size: 13px; line-height: 18px;">Optional Veggies: 1/2 cups of each cooked bok choy, Nappa cabbage, sliced mushrooms</div><div style="background-color: white; color: #444444; font-family: Cantarell; font-size: 13px; line-height: 18px;">Optional Meats: Diced ham, chicken, or pork</div><div style="background-color: white; color: #444444; font-family: Cantarell; font-size: 13px; line-height: 18px;"><br /></div><div style="background-color: white; color: #444444; font-family: Cantarell; font-size: 13px; line-height: 18px;">Cook eggs and set aside.</div><div style="background-color: white; color: #444444; font-family: Cantarell; font-size: 13px; line-height: 18px;"><br /></div><div style="background-color: white; color: #444444; font-family: Cantarell; font-size: 13px; line-height: 18px;">Heat wok or large non-stick frying pan to smoking point. Add 2 tablespoons of oil or bacon fat if using, roll it around cooking surface to coat. Add rice and stir-fry until rice is hot throughout and free from clumps. Add soy sauce and broth mixture, combining it well. Add bacon and remove rice from wok or pan and set aside in a large bowl.</div><div style="background-color: white; color: #444444; font-family: Cantarell; font-size: 13px; line-height: 18px;"><br /></div><div style="background-color: white; color: #444444; font-family: Cantarell; font-size: 13px; line-height: 18px;">Add remaining oil/bacon fat to wok/pan. When oil is hot, add carrots first, then frozen peas, then shrimp until ingredients are hot. Add rice back into wok/pan and mix well. Fold in scrambled eggs and diced green onions. Season with salt and pepper to taste.</div><div><br /></div></div> Kay @ The Church Cookhttp://www.blogger.com/profile/00250033106792097965noreply@blogger.com2tag:blogger.com,1999:blog-7415825483641131978.post-28411971793791752792013-01-31T21:55:00.000-05:002013-02-01T01:31:03.888-05:00March for Life Dinner Boxes <div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-36UclJOWDWY/UQGd_Zab-0I/AAAAAAAAFzU/rjOu0Yrfsvw/s1600/untitled-4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-36UclJOWDWY/UQGd_Zab-0I/AAAAAAAAFzU/rjOu0Yrfsvw/s640/untitled-4.jpg" width="424" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">About 50 of my church family members take a trip to Washington DC each January. &nbsp;No, it's not a pleasure trip, though everyone has a great time on the bus. &nbsp;They go to join and to participate in the March For Life with other 400,000+ marchers . &nbsp;</div><div class="separator" style="clear: both; text-align: center;">This year marked the 40th anniversary of the Roe v. Wade Supreme Court decision. &nbsp;</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-BXcgg67y8Zo/UQXm2hMT0rI/AAAAAAAAF04/IiUf26Y9HyA/s1600/2013-01-27_001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-BXcgg67y8Zo/UQXm2hMT0rI/AAAAAAAAF04/IiUf26Y9HyA/s640/2013-01-27_001.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">As my staff and I were packing 50 dinner boxes for the marchers to eat on their way to DC, words from an article I had read written by <a href="http://www.desiringgod.org/blog/authors/john-piper">John Piper</a> kept popping in my head, and I questioned:&nbsp; </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Does being in the womb disqualify person-hood?</div><div class="separator" style="clear: both; text-align: center;">Does undeveloped reasoning disqualify person-hood?</div><div class="separator" style="clear: both; text-align: center;">Why is it that some fetuses undergo surgeries to be saved and others do not?</div><div class="separator" style="clear: both; text-align: center;">How is it that our law protects bald eagle eggs but not human embryos?</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">It's a strange world, really. &nbsp;</div><div class="separator" style="clear: both; text-align: center;"></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-ttQAbxG5joE/UQXmTFktrWI/AAAAAAAAF0k/usPHO3R3Uvw/s1600/untitled-1-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://1.bp.blogspot.com/-ttQAbxG5joE/UQXmTFktrWI/AAAAAAAAF0k/usPHO3R3Uvw/s640/untitled-1-2.jpg" width="640" /></a></div><div style="text-align: center;">&nbsp;Chocolate Peanut Butter Mound Bars tucked in dinner boxes were a huge hit among the marchers on this trip. <br /><a href="http://www.eatliverun.com/chocolate-peanut-butter-mounds-bars/">Click here for recipe</a>! <br /><br />It's my honor and privilege to make dinner boxes for the IPC Marchers each year.</div><div style="text-align: center;">Here is the standard March For Life Dinner Box Menu:<br /><br /></div><div style="text-align: center;"><a href="http://www.thechurchcookblog.com/2010/02/cooking-tip-keeping-fried-food-crispy.html">Fried Chicken</a> Sandwich with Basil Aioli</div><div style="text-align: center;">Garden Salad with Savannah Mustard Dressing</div><div style="text-align: center;">Fresh Fruit Salad</div><div style="text-align: center;">Chocolate Dipped Strawberries</div><div style="text-align: center;"><a href="http://www.eatliverun.com/chocolate-peanut-butter-mounds-bars/">Chocolate Peanut Butter Mound Bar</a></div><div style="text-align: center;">Kosher Dill Pickle Spear</div><div style="text-align: center;">Oatmeal Chocolate Chip Cookies for Snack</div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><br /></div></div> Kay @ The Church Cookhttp://www.blogger.com/profile/00250033106792097965noreply@blogger.com2tag:blogger.com,1999:blog-7415825483641131978.post-87331182024920620612013-01-23T07:03:00.000-05:002013-01-30T22:51:50.709-05:00My Young Hunter & Venison Recipes <div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-QoECiATPfT4/UQnqPG6mW2I/AAAAAAAAF14/9Qp1wNfWXIc/s1600/untitled-1-4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="412" src="http://3.bp.blogspot.com/-QoECiATPfT4/UQnqPG6mW2I/AAAAAAAAF14/9Qp1wNfWXIc/s640/untitled-1-4.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Hey everyone! &nbsp;Did you all have a good holiday break? &nbsp;It's been a fabulous break for me from church cooking, homeschooling, and everyday routine work. &nbsp;My family and I did lots of movie watching, de-cluttering, and cleaning the house. &nbsp;Now that I'm feeling rested and somewhat organized, I am super excited about &nbsp;blogging again.&nbsp;</div><div class="separator" style="clear: both; text-align: center;">Let me introduce you to my young friend, Breck. &nbsp;</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-eGRHh9elFH8/UPy4X70lTuI/AAAAAAAAFxI/CDDE_RPdm4I/s1600/untitled-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-eGRHh9elFH8/UPy4X70lTuI/AAAAAAAAFxI/CDDE_RPdm4I/s640/untitled-2.jpg" width="424" /></a></div><br /><div class="separator" style="clear: both; text-align: center;">&nbsp; Breck comes from a long generation of godly Christians. &nbsp;His great-granddaddy was the pastor of <a href="http://www.ipcsav.org/">my church </a>many years ago, and I have known Breck, now a <a href="http://www.savcps.com/joomla/index.php">senior at Savannah Christian Prep School</a>, since he was a toothless kindergartener. &nbsp;An avid hunter since he was six years old, he is my go-to person for the freshest and best tasting venison. &nbsp;</div><div class="separator" style="clear: both; text-align: center;">Thanks to Breck, my freezer is stocked with ground venison and tenderloin until the next deer season, and I'm happy to share a few of my favorite venison recipes with you. &nbsp;</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-WHXRRTYViAI/UPy4U8YJrjI/AAAAAAAAFw4/3nTUtreSy4g/s1600/2013-01-20_001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="286" src="http://3.bp.blogspot.com/-WHXRRTYViAI/UPy4U8YJrjI/AAAAAAAAFw4/3nTUtreSy4g/s640/2013-01-20_001.jpg" width="640" /></a></div><div style="text-align: center;">Venison sliders are my family's favorite meal. &nbsp;We assemble our own miniature sliders with our favorite toppings. &nbsp;And I recently tried the bacon wrapped venison tenderloin, (photo at top) simply the best and most flavorful way to eat this lean protein. &nbsp;</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-98FJJd7lxQc/UPy4QcbcT7I/AAAAAAAAFww/K2bMfwbJuwE/s1600/untitled-1-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-98FJJd7lxQc/UPy4QcbcT7I/AAAAAAAAFww/K2bMfwbJuwE/s640/untitled-1-3.jpg" width="436" /></a></div><div style="text-align: center;">These photos were featured on Miss Sophie's food article on Savannah Morning News. <br /><a href="http://savannahnow.com/accent/2013-01-22/miss-sophie-savannah-christian-hunter-does-venison-deer-stand-grill#.UP_KSqWG7zI">Click here to read more about Breck</a>, and about how deer is handled after a hunt for the best taste. &nbsp;</div><div style="text-align: center;"><br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: left;"><span style="font-size: xx-small;"><a href="https://sites.google.com/site/printthisrecipe/bacon-wrapped-venison-tenderloin">Print These Recipes!</a></span></div><div class="separator" style="clear: both; text-align: left;"><a href="https://sites.google.com/site/printthisrecipe/bacon-wrapped-venison-tenderloin"><img border="0" src="http://1.bp.blogspot.com/-sPPpQHfMLVg/UP36soELAxI/AAAAAAAAFyM/biDIQ29E5Fc/s1600/printer-button.gif" /></a></div><div><br /></div><h2 style="text-align: left;">Bacon Wrapped Venison Tenderloin</h2><h2 style="text-align: left;"><span style="font-size: x-small; font-weight: normal;">Adapted by Food.com</span></h2><div style="text-align: left;"><span style="font-size: x-small;">*Also works for elk, or moose loin</span></div></div><div style="text-align: left;"><br /></div>1 to 1 1/2 lbs venison tenderloin<br />1/2 lb bacon ( Plain, thin-sliced bacon is best)<br />1/4 cup dark brown sugar<br />1/2 cups soy sauce, regular<br />1/4 cup Worcestershire Sauce<br />3 cloves of grated garlic<br />White sugar for sprinkling<br /><br />&nbsp;1. In a gallon size ziplock baggie, put brown sugar, soy sauce, Worcestershire, grated garlic, and mix well. &nbsp;Add tenderloin and seal it well, pressing out any air in the bag. Refrigerate and marinate at least 4 hours or overnight.<br /><br />&nbsp;2. Preheat oven to 450 degrees. Take the loin out of the marinade, reserving the marinade. Lightly pat dry with a paper towel, so the marinade doesn't drip so much. Fold the thin edge of the tenderloin under, shaping it into a 6-inch log.<br /><br />&nbsp;3. Drape thin bacon slices across the loin. Flip the loin over carefully and secure the bacon onto the tenderloin with 3-4 toothpicks. Turn the bacon wrapped loin over, ensuring toothpicks are under the meat. Put loin on a jelly roll pan lined with foil (for easy clean up later). Sprinkle the top of bacon with white sugar.<br /><br />&nbsp;4. Bake at 450 degrees for 15 minutes. Brush bacon top with remaining marinade. Reduce temperature down to 350 degrees F and bake additional 8-10 minutes for medium/medium rare or internal temperature of 135-145 degrees F. Let meat rest for 15-20 minutes before slicing.<br /><br /><span class="Apple-style-span" style="border-collapse: separate; border-spacing: 0px; font-family: Helvetica;"></span><br /><div class="post-body entry-content" id="post-body-232350717353284513" itemprop="description articleBody" style="background-color: white; color: #444444; font-family: Cantarell; position: relative; text-align: -webkit-auto; width: 720px; z-index: auto;"><div style="text-align: left;"><span style="line-height: 33px;"><span style="font-size: xx-small;"><a href="https://sites.google.com/site/printthisrecipe/venison-sliders">Print This Recipe!</a></span></span></div><div class="separator" style="clear: both; text-align: left;"><a href="https://sites.google.com/site/printthisrecipe/venison-sliders"><img border="0" src="http://1.bp.blogspot.com/-sPPpQHfMLVg/UP36soELAxI/AAAAAAAAFyM/biDIQ29E5Fc/s1600/printer-button.gif" /></a></div><div style="text-align: left;"><span style="line-height: 33px;"><span style="font-size: xx-small;"><br /></span></span></div><h2 style="line-height: 1.4; text-align: left;"><b><span style="font-size: large;">Venison Sliders</span></b></h2><h2 style="line-height: 1.4; text-align: left;"><span style="background-color: transparent; font-weight: normal;"><span style="font-size: x-small;">Makes 20-24 sliders&nbsp;</span></span></h2></div><br />&nbsp;Panade Mixture:<br />1 slice of white bread, torn to pieces<br />1/4 cup buttermilk, half and half, or heavy cream<br />2 cloves of garlic, grated<br />1 TB grated onion<br />2 teaspoon Worcestershire sauce<br />2 teaspoon soy sauce<br />1/2 teaspoon ground pepper<br />1/2 teaspoon salt<br /><br />1 1/2 pound ground venison<br />Olive oil for frying<br />2 Dozen Silver dollar rolls purchased or homemade (I used <a href="/2010/10/sweet_challah_bread_spirit_of_food.html">Margaret's Challah recipe</a>, halve the recipe and the sugar) <br /><br />Garnishes:<br />Lettuce<br />Tomato Slices<br />Sliced cheese squares to fit the burgers<br />Caramelized onion<br />Bacon<br />Sautéed Mushroom slices or any toppings of your choice<br /><br />1. In a large bowl, make panade by combining pieces of white bread and dairy together, making into a paste. Add garlic, onion, Worcestershire sauce, soy sauce, pepper and salt. Using your hand, combine ground venison and panade mixture well.<br /><br />&nbsp;2. Form mini-patties about 1 1/2 inch in diameter. Heat largest frying pan to medium-high until smoking point. Put a tablespoon of olive oil, swirl the oil to coat, and put venison slider patties to sear, forming a dark crust on both sides. Put seared sliders on a sheet pan. Finish searing the remaining sliders. At this point, you can cover and refrigerate the patties to cook later or freeze.<br /><br />&nbsp;3. If serving right away, preheat oven to 350 degrees F. Bake for 7-8 minutes until cooked through.<br /><br />&nbsp;4. Assemble sliders on buns and serve with your favorite garnish.<br /><br /></div> Kay @ The Church Cookhttp://www.blogger.com/profile/00250033106792097965noreply@blogger.com7tag:blogger.com,1999:blog-7415825483641131978.post-47108756756365189302012-12-25T20:24:00.002-05:002012-12-26T15:09:25.538-05:00Merry Christmas! <div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-xYC4TcKsHmY/UNpFJeXvXzI/AAAAAAAAFtU/IobDbsbEGLg/s1600/untitled-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-xYC4TcKsHmY/UNpFJeXvXzI/AAAAAAAAFtU/IobDbsbEGLg/s640/untitled-2.jpg" width="424" /></a></div><br /><br />Merry Christmas my dear friends! &nbsp;December just flew by me with extra cooking for special events at church, my children's music concerts to attend, gatherings with friends, and the next thing I realized is that I haven't kept you updated since the first of the month! &nbsp;Have you had as busy a month as I have? <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-NPtfoqqxlcI/UNpGEEYJE9I/AAAAAAAAFtk/HKILfWbBX58/s1600/untitled-5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/-NPtfoqqxlcI/UNpGEEYJE9I/AAAAAAAAFtk/HKILfWbBX58/s640/untitled-5.jpg" width="640" /></a></div><div style="text-align: center;">Despite the commercialism of the Christmas season, December is truly my favorite part of the year. &nbsp;IPC has the most beautiful Christmas program called <i>Lessons and Carols</i> where our 100 member choir sings beautiful hymns and carols, and the story of Jesus' birth is told. &nbsp;<a href="http://youtu.be/JJNlOsfKruE">Click here </a>to hear our wonderful IPC Choir.&nbsp;</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-wISauDYa-eE/UNpHcyusqbI/AAAAAAAAFug/Zp4ssGeMA3Q/s1600/untitled-7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/-wISauDYa-eE/UNpHcyusqbI/AAAAAAAAFug/Zp4ssGeMA3Q/s640/untitled-7.jpg" width="640" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;">And it was a special treat to attend my son's <a href="http://internet.savannah.chatham.k12.ga.us/schools/saa/default.aspx">high school</a> Christmas program. &nbsp;</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-SBdEtmTB14c/UNpFxsRgKcI/AAAAAAAAFtc/vKbxaCVss14/s1600/untitled-41.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-SBdEtmTB14c/UNpFxsRgKcI/AAAAAAAAFtc/vKbxaCVss14/s640/untitled-41.jpg" width="640" /></a></div><br /><div style="text-align: center;">This is quite an impressive performance by a group of high school students. &nbsp;And oh! My son is the handsome, black haired cellist in the second chair. &nbsp;</div><br /></div><iframe allowfullscreen="allowfullscreen" frameborder="0" height="424" src="http://www.youtube.com/embed/9VtXMbUzdLE" width="640"></iframe><br /><br /><div style="text-align: center;">This year marks my 5th year as the Church Cook at IPC. &nbsp;My staff and I have cooked enough food to feed close to 20,000 people this year. &nbsp;And our goal has been to keep our food healthy, good, and consistent. &nbsp;And thanks to my super amazing staff, we have done that this year. &nbsp;I feel so privileged to exercise this God-given gift of cooking for His people at church. &nbsp;</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Merry Christmas to you and your family!</div><div style="text-align: center;">Thank you so much for reading this humble blog. &nbsp;&nbsp;</div><div style="text-align: center;"><br /></div><div style="text-align: center;">With Love,&nbsp;</div><div style="text-align: center;">Kay, The Church Cook</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div></div> Kay @ The Church Cookhttp://www.blogger.com/profile/00250033106792097965noreply@blogger.com9tag:blogger.com,1999:blog-7415825483641131978.post-5581847390648231542012-12-01T22:15:00.001-05:002012-12-03T07:45:23.115-05:00Holiday Wassail, Jane Austen Style <div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-VO73kW7QhOc/ULqi8EERshI/AAAAAAAAFqQ/AkuJ7mb_mZA/s1600/untitled-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-VO73kW7QhOc/ULqi8EERshI/AAAAAAAAFqQ/AkuJ7mb_mZA/s640/untitled-3.jpg" width="424" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both;">Last month, my family and I had an amazing experience joining the&nbsp;<a href="http://www.theassemblydancers.com/Calendar-of-Events.html">Regency Assembly of North Carolina</a>, dancing at the&nbsp;<a href="http://shipsofthesea.org/">Savannah Ships of the Sea Museum</a>,&nbsp;the historic home site of William and Julia Scarbrough.&nbsp;</div><div class="separator" style="clear: both;">For several months leading up to that night, we practiced our list of&nbsp;<a href="http://youtu.be/JUC4hmCyxZ0">regency dances</a>, and fretted over what clothes needed to be made, bought, or borrowed. &nbsp;But in the end, it was Ruth Verbunt, the organizer and founder of<a href="http://www.theassemblydancers.com/Costume-Notes--Friends---Links.html">&nbsp;Regency Assembly of North Carolina</a>, who pulled us all together and made us all look and feel beautiful! &nbsp;</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-4mLOpD77iGA/UKg9MvtZD0I/AAAAAAAAFlI/MzrzpZMzcls/s1600/untitled-12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-4mLOpD77iGA/UKg9MvtZD0I/AAAAAAAAFlI/MzrzpZMzcls/s640/untitled-12.jpg" width="424" /></a></div><div class="separator" style="clear: both; text-align: center;">Here is my <a href="http://hazelandfreckles.blogspot.com/">girl</a> all decked out in her handmade Regency-period dress with beautiful calf-skin leather gloves,&nbsp; a generous gift from Ruth. &nbsp;</div><div class="separator" style="clear: both; text-align: center;"><br /></div><a href="http://4.bp.blogspot.com/-3aDgBsIIBpA/UKg9431442I/AAAAAAAAFlg/IABG9Pow9hM/s1600/untitled-9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-3aDgBsIIBpA/UKg9431442I/AAAAAAAAFlg/IABG9Pow9hM/s640/untitled-9.jpg" width="640" /></a><br /><div class="separator" style="clear: both; text-align: center;"><span style="font-size: xx-small;">(Group photo by Marla Gold)</span></div><div class="separator" style="clear: both; text-align: center;">Our dancing group looks quite dashing, don't we? &nbsp;Except that all night, while dancing, I kept poking everyone's eyes or tickling Frans' (the tallest gentleman's) nose with my crazy-tall plumes. &nbsp;</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-22ofx2RMeT8/UKg9q9aeuTI/AAAAAAAAFlY/uTDJXHb-KYM/s1600/untitled-8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://1.bp.blogspot.com/-22ofx2RMeT8/UKg9q9aeuTI/AAAAAAAAFlY/uTDJXHb-KYM/s640/untitled-8.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">After our segment of demonstration dancing, the public joined in and we all danced "<a href="http://youtu.be/6rYjKg59vkg">Physical Snob</a>", a super-fun dance with lots of skipping! &nbsp;</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-LTgfnHM8Z9k/ULqmipUf75I/AAAAAAAAFrQ/Vm5JCgXhWmI/s1600/untitled-1-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-LTgfnHM8Z9k/ULqmipUf75I/AAAAAAAAFrQ/Vm5JCgXhWmI/s640/untitled-1-2.jpg" width="424" /></a></div><div class="separator" style="clear: both; text-align: center;">Overall, it was a night to remember! &nbsp;Regency dancing is so beautiful and fun, I hope you will give it a try when you have the opportunity! &nbsp;My blogger friend, Jenna, also has blogged about her Regency dancing experience <a href="http://www.jennaseverythingblog.com/2011/04/07/ze-dance/">here</a>.&nbsp;&nbsp;</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Now where were we? &nbsp;Ah, the wassail. &nbsp;Here is fragrant wassail recipe from the <a href="http://www.janeausten.co.uk/">Jane Austen Centre website</a>, Bath, England. &nbsp; Happy December everyone! &nbsp;</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br /></div><h3 style="text-align: left;">Holiday Wassail, Jane Austen Style</h3><div><span style="font-size: x-small;"><a href="http://www.janeausten.co.uk/">Recipe adapted from The Jane Austen Centre site</a></span></div><br />1 gallon apple cider<br />1 large can pineapple juice (unsweetened)<br />3/4 cup tea (can use your favorite herb tea)<br /><br />&nbsp;Place in a cheesecloth sack:<br />1 Tablespoon whole cloves<br />1 Tablespoon whole allspice<br />2 sticks cinnamon<br /><br />Put all ingredients in a crock pot and simmer in low heat for 4-6 hours. Add water to dilute if it becomes too concentrated. Serve warm, garnished with orange slices and cinnamon sticks. <br /><br />Serves 20<br /><br /><h3 style="text-align: left;"></h3></div> Kay @ The Church Cookhttp://www.blogger.com/profile/00250033106792097965noreply@blogger.com12tag:blogger.com,1999:blog-7415825483641131978.post-47526279157567144012012-11-21T00:30:00.000-05:002012-11-21T08:03:48.330-05:00Thanksgiving Leftover Recipes <div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-mZpFkbXV6Lo/UKg6vVRy6CI/AAAAAAAAFko/Ui0M_YgUUPc/s1600/untitled-4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-mZpFkbXV6Lo/UKg6vVRy6CI/AAAAAAAAFko/Ui0M_YgUUPc/s640/untitled-4.jpg" width="424" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;">(Turkey Shepherd's Pie with Leftover Mashed Potatoes)&nbsp;</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;"><br /></span></div><div class="separator" style="clear: both; text-align: center;">House cleaning has begun, and I have been planning and shopping for our big Thanksgiving gathering. &nbsp;Turkey, ham, mashed potatoes with gravy, stuffing, sweet potato casserole, and scrumptious pies...the list grows by the minute and excitement builds. &nbsp;</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">And this year, it's even more special for me because my best friend and her family are coming. &nbsp;Our annual tradition was missed the past three years because they are full-time missionaries to the Philippines. &nbsp;And it may be another three years before they return for their furlough. &nbsp;So, I'm going to relish every single minute with them as we build another sweet memory. &nbsp;</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-x1UYZhjYBDw/UKg79sTVHPI/AAAAAAAAFk4/dUZ-eOxxWhU/s1600/2012-11-17_001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="482" src="http://4.bp.blogspot.com/-x1UYZhjYBDw/UKg79sTVHPI/AAAAAAAAFk4/dUZ-eOxxWhU/s640/2012-11-17_001.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;">(Stuffing Stuffed Mushroom Caps)</span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both;">My family are not lovers of leftovers. &nbsp;So each year, I'm conjuring up ways to get them to eat Thanksgiving meal redux. &nbsp;Here are some creative ideas to share with you for your leftovers this year.</div><div class="separator" style="clear: both;">You will also find these photos in&nbsp;<a href="http://savannahnow.com/authors/teri-bell">Miss Sophie's column in The Savannah Morning News.&nbsp;</a></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Oc_jUAOmXgQ/UKg56dTA4MI/AAAAAAAAFkQ/h91gRI0NTuw/s1600/untitled-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-Oc_jUAOmXgQ/UKg56dTA4MI/AAAAAAAAFkQ/h91gRI0NTuw/s640/untitled-1.jpg" width="470" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;">(Turkey, Cranberry Sauce and Brie Sandwich)</span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">I am so very grateful to have another Thanksgiving with you all! &nbsp;</div><div class="separator" style="clear: both; text-align: center;">Have a Happy, Happy Thanksgiving my dear friends!</div><h3 style="text-align: left;"></h3><div class="separator" style="clear: both; text-align: left;"><a href="https://sites.google.com/site/printthisrecipe/thanksgiving-leftover-recipes"><img border="0" src="http://3.bp.blogspot.com/-UlXz8KEZ-MY/UKuL80aJ-TI/AAAAAAAAFmc/KDsRdrFsudg/s1600/printer-button.gif" /></a></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: xx-small;"><a href="https://sites.google.com/site/printthisrecipe/thanksgiving-leftover-recipes">Print These Recipes!</a></span></div><h3 style="text-align: left;">Stuffing Stuffed Mushrooms&nbsp;</h3>&nbsp;24 Mushroom caps, cleaned<br />&nbsp;1 cup leftover stuffing<br />&nbsp;1/4 cup grated parmesan,<br />&nbsp;2 tablespoons each olive oil<br />&nbsp;2 tablespoons chopped parsley<br />&nbsp;1 minced garlic clove<br /><br />&nbsp;Mix all ingredients in a medium-size bowl. Stuff into 24 button mushroom caps; top with more parmesan and olive oil. Bake 15-20 minutes at 400 degrees. Serve hot. <br /><br /><h3 style="text-align: left;">Turkey, Cranberry Sauce, and Brie Sandwich&nbsp;</h3>8 slices thick sliced bread<br />4 tablespoons unsalted butter, softened<br />1/4 cup left over cranberry Sauce<br />1 pound sliced left over turkey<br />1/2 pound brie cheese, thickly sliced<br /><br />&nbsp;Lay 4 slices of bread and top with a few slices of turkey. Spread cranberry sauce over turkey slices, then cover with 2 to 3 slices of brie, enough to cover the turkey and cranberry sauce. Top the sandwiches with remaining 4 slices of bread. Spread softened butter on outer sides of sandwich.<br /><br />&nbsp;Heat a large cast-iron or other heavy skillet over medium-low heat and cook 2 to 3 minutes until the bread is golden brown and the cheese begins to melt. Flip and cook 2 to 3 more minutes to brown the bread. Brush on more butter if needed. Cut the sandwiches in half and serve hot. &nbsp;Makes 4 generous sandwiches.<br /><h3 style="text-align: left;"><br />&nbsp;Turkey Shepherd's Pot Pie with Leftover Mashed Potatoes&nbsp;</h3>1/4 cup butter<br />1/4 cup chopped onion<br />1/4 cup all-purpose flour<br />½ teaspoon salt<br />¼ teaspoon pepper<br />2 cups reduced-sodium chicken broth<br /><br />1/2 teaspoon dried thyme<br />2 cups leftover turkey meat<br />2 cups of frozen vegetables<br />2 cups leftover mashed potatoes, heated in microwave 2-3 minutes<br />Salt and pepper to taste<br /><br />*Note: if you have left over gravy, about 2 1/2 cups, it can be substituted for the white sauce. &nbsp;Add dried thyme, meat, and vegetables, and proceed with the remaining instructions.<br /><br />Preheat oven to 400 degrees F. Melt butter in a medium sauce pan. Add onions and cook until translucent, 2-3 minutes. Whisk flour into butter and onions and cook for an additional 2-3 minutes. Slowly whisk broth into flour until smooth, add thyme and bring to slow simmer. Add meat and vegetables. Simmer for 10-15 minutes.<br /><br />Transfer turkey mixture to a deep-dish pie plate or shallow casserole dish placed on a baking sheet. Spoon warmed mashed potatoes over top, and, using the back of a spoon, make an even layer. Place pie on a baking sheet and bake 20-25 minutes, until top is golden brown and filling is bubbly. </div> Kay @ The Church Cookhttp://www.blogger.com/profile/00250033106792097965noreply@blogger.com7tag:blogger.com,1999:blog-7415825483641131978.post-65460003801623818452012-11-14T16:42:00.000-05:002012-11-14T19:40:00.544-05:00Pre-Thanksgiving Panic? <div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-ey_l32faHgA/UKN32_H49MI/AAAAAAAAFiM/xyq61ngrE34/s1600/5974585.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-ey_l32faHgA/UKN32_H49MI/AAAAAAAAFiM/xyq61ngrE34/s640/5974585.jpg" width="502" /></a></div><div class="separator" style="clear: both; text-align: center;">This image was posted by my friend<a href="http://intrepidmother.com/2012/11/13/thanksgiving-sanity-saving-cheatsheet/"> Cyndi </a>on FB describing her pre-Thanksgiving panic. &nbsp;And I had the same sinking-gut feeling, too, when I realized that Thanksgiving is NEXT week. &nbsp;Bah! &nbsp;It really couldn't be! &nbsp;</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-J8tsgYQrH_U/UKN3eh0UeaI/AAAAAAAAFh0/w4ICyVakXgU/s1600/untitled-3.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-J8tsgYQrH_U/UKN3eh0UeaI/AAAAAAAAFh0/w4ICyVakXgU/s640/untitled-3.jpg" width="424" /></a></div><div class="separator" style="clear: both; text-align: center;">And I had been feeling pretty smug with the whole Thanksgiving meal thing since I had already photographed this "<i>Thanksgiving Feast with Miss Sophie</i>" feature for our<a href="http://savannahnow.com/authors/teri-bell"> local newspaper</a> two weeks ago. &nbsp;These photographs and recipes will be printed this coming Sunday, but since you are my super special friends, you get to peek early. &nbsp;But alas, pretty photos don't equal pretty food on the plates. &nbsp;</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">&nbsp;Despite the hours of planning, shopping, cooking, and cleaning the house for the big meal next week, it will be so worth it. &nbsp;Because when you are surrounded by your loving family and friends, they are what matters most in life. &nbsp;So let's take a big, deep breath and see how we can get through next week with smiles in our hearts and on our faces. &nbsp;</div><div class="separator" style="clear: both; text-align: center;">We have so much to be thankful for, don't we?&nbsp;</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-8i-2d_3K9Zg/UKQ5ZsPgt2I/AAAAAAAAFjM/lhnghIvyMTs/s1600/untitled-1-5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-8i-2d_3K9Zg/UKQ5ZsPgt2I/AAAAAAAAFjM/lhnghIvyMTs/s640/untitled-1-5.jpg" width="424" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-3w1PIgKVgYA/UKN2q4DQB3I/AAAAAAAAFhU/5xRf8WJ9giQ/s1600/2012-11-14_001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="482" src="http://1.bp.blogspot.com/-3w1PIgKVgYA/UKN2q4DQB3I/AAAAAAAAFhU/5xRf8WJ9giQ/s640/2012-11-14_001.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-2OzqzCXl6uE/UKN5fYJ3LCI/AAAAAAAAFiU/svOeoiNR6XY/s1600/2012-11-14_002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="482" src="http://1.bp.blogspot.com/-2OzqzCXl6uE/UKN5fYJ3LCI/AAAAAAAAFiU/svOeoiNR6XY/s640/2012-11-14_002.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-UzPXnTEkOqo/UKQ5l_F8G9I/AAAAAAAAFjU/_kqGGlL_914/s1600/untitled-2-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-UzPXnTEkOqo/UKQ5l_F8G9I/AAAAAAAAFjU/_kqGGlL_914/s640/untitled-2-2.jpg" width="424" /></a></div><div style="text-align: center;"><br /></div><br /><br /><div style="text-align: center;">Here are some great recipes and helpful hints for your upcoming holiday feast:</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="/p/event_planning.html">Tips For Event Planning</a></div><div style="text-align: center;"><a href="/2010/09/tips_from_ex_caterer.html">Large Volume Cooking Tips</a>&nbsp;</div><div style="text-align: center;"><a href="/2011/11/pie_crust_making_and_ipc_holiday.html">How to Make Great Pie Crust&nbsp;</a></div><div style="text-align: center;"><a href="/2010/01/beef_tenderloin_with_stuffed_tomato.html">Mashed Potato Casserole</a></div><div style="text-align: center;"><a href="/2011/12/creamy_scalloped_potatoes.html">Creamy Scalloped Potatoes</a></div><div style="text-align: center;"><a href="/2010/04/sweet_potato_casserole.html">Sweet Potato Casserole</a></div><div style="text-align: center;"><a href="/2012/03/eat_your_veggies.html">Sautéed Vegetables</a></div><div style="text-align: center;"><a href="/2010/12/barbies_yeast_rolls_revised.html">Make Ahead Yeast Rolls</a></div><div style="text-align: center;"><a href="/2010/10/sweet_challah_bread_spirit_of_food.html">Sweet Challah Bread</a>&nbsp;</div><div style="text-align: center;"><a href="/2011/11/spiced_pumpkin_cake_and_thanksgiving.html">Spiced Pumpkin Cake</a></div><div style="text-align: center;"><br /></div></div> Kay @ The Church Cookhttp://www.blogger.com/profile/00250033106792097965noreply@blogger.com12tag:blogger.com,1999:blog-7415825483641131978.post-86348225720909115722012-11-07T22:15:00.001-05:002012-11-08T06:20:18.158-05:00Roy's Spicy Sausage and Rice <div dir="ltr" style="text-align: left;" trbidi="on"><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-nKtqYC3da1M/UJsEbGqd77I/AAAAAAAAFfk/pQB-kon5sRA/s1600/untitled-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-nKtqYC3da1M/UJsEbGqd77I/AAAAAAAAFfk/pQB-kon5sRA/s640/untitled-2.jpg" width="424" /></a></div><div class="separator" style="clear: both; text-align: center;">I live in a sleepy &nbsp;bedroom community with a population of 2800. Though bustling downtown Savannah is only a 15-minute drive away, <a href="http://www.bloomingdale-ga.com/">Bloomingdale</a> is a small town where things haven't changed a whole lot in the last several decades. &nbsp;</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br /></div><a href="http://3.bp.blogspot.com/-oZLlo-AtS3s/UJsDsYK4ImI/AAAAAAAAFe8/TR9JDTtj0Ts/s1600/2012-11-07_001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="216" src="http://3.bp.blogspot.com/-oZLlo-AtS3s/UJsDsYK4ImI/AAAAAAAAFe8/TR9JDTtj0Ts/s640/2012-11-07_001.jpg" width="640" /></a><br /><div class="separator" style="clear: both; text-align: center;">Within this tiny city's boundaries there are a few beauty shops, one gas station, one BBQ restaurant, a post office, and we just got our second traffic light three years ago. &nbsp; And just a block away from our little town hall, there lies a little treasure of a place for me. &nbsp;Meet my local butcher, Roy White, and his mama, Darlene, and daddy, Roy Sr. &nbsp;&nbsp;</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-N_5wd82ZEiQ/UJsDvPwVAqI/AAAAAAAAFfU/R5cKA5UracQ/s1600/untitled-1-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-N_5wd82ZEiQ/UJsDvPwVAqI/AAAAAAAAFfU/R5cKA5UracQ/s640/untitled-1-2.jpg" width="422" /></a></div><div class="separator" style="clear: both; text-align: center;">Roy grew up watching his daddy cut meat, and learned the trade along with his brother, who is also a butcher in another town.&nbsp; Roy's love for life is contagious, and his knowledge of his trade so vast. &nbsp;He can tell you where the meats come from to his <a href="https://maps.google.com/maps?q=the+butchers+block+bloomingdale+GA&amp;ll=32.133903,-81.298935&amp;spn=0.011811,0.01929&amp;client=safari&amp;oe=UTF-8&amp;fb=1&amp;gl=us&amp;hq=the+butchers+block&amp;hnear=0x88fba644ea4c0db5:0xe1987e58c38568a8,Bloomingdale,+GA&amp;cid=0,0,12937675545307669120&amp;t=m&amp;z=16&amp;iwloc=A">shop</a>, and how he takes it and makes different cuts. &nbsp;And he loves to make sausages. &nbsp;</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-kUAyhrZGbbU/UJsDtF82W3I/AAAAAAAAFfE/ojPZbZkDXRM/s1600/2012-11-07_002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-kUAyhrZGbbU/UJsDtF82W3I/AAAAAAAAFfE/ojPZbZkDXRM/s640/2012-11-07_002.jpg" width="550" /></a></div><div class="separator" style="clear: both; text-align: center;">The recipe Roy uses has been passed down from his grand-daddy: not cluttered with various exotic ingredients and fillers, but good ol' country style where sausage tastes like it ought to, simple and delicious. &nbsp; &nbsp;Roy makes mild, hot, smoked, Italian, garlic, polish, bratwurst and chicken sausages.&nbsp;</div><div style="text-align: center;"><br /></div><div style="text-align: center;">&nbsp;As I spent a few hours with Roy last week, I learned so much from him. &nbsp;Not just about making sausages, but about living a thankful life, working hard, and loving God and people. &nbsp;I think that's the best recipe of all for a simple and delicious life. &nbsp;Thanks, Roy!</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-oTi49kP2Kpw/UJsELKtvhaI/AAAAAAAAFfc/-ce5Bdt41vQ/s1600/untitled-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-oTi49kP2Kpw/UJsELKtvhaI/AAAAAAAAFfc/-ce5Bdt41vQ/s640/untitled-1.jpg" width="424" /></a></div><br />Roy was featured in Miss Sophie's weekly column in <i>Savannah Now</i> along with my photos. &nbsp;<a href="http://savannahnow.com/accent/2012-11-07/miss-sophie-bloomingdales-butchers-block-showcases-best-sausages-land#.UJsH-kI-1SU">Click here to view. &nbsp;</a><br /><br /><a href="https://maps.google.com/maps?client=safari&amp;oe=UTF-8&amp;ie=UTF-8&amp;q=the+butchers+block/bloomingdale+ga&amp;fb=1&amp;gl=us&amp;hq=the+butchers+block&amp;hnear=0x88fba644ea4c0db5:0xe1987e58c38568a8,Bloomingdale,+GA&amp;cid=0,0,12937675545307669120&amp;ei=qCKbULiyGIPs9ATp24DwBg&amp;ved=0CIoBEPwSMAM">The Butcher's Block</a> is located at <span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: x-small; text-align: -webkit-auto;">102 U.S. 80, Bloomingdale, GA 31302 &nbsp;</span><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: x-small; text-align: -webkit-auto;">Phone:</span><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: x-small; text-align: -webkit-auto;">&nbsp;</span><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: x-small; text-align: -webkit-auto;">(912) 748-6060</span><br /><div style="background-color: white; border: 0px; color: #4e4e4e; font-family: tahoma, helvetica, 'lucida grande', verdana, arial, sans-serif; margin-bottom: 0.8em; margin-top: 0.8em; outline: 0px; padding: 0px; text-align: -webkit-auto; vertical-align: baseline;"><div style="font-size: 14px; line-height: 1.3;"><b style="font-weight: 800;"><br /></b></div><div class="separator" style="clear: both; line-height: 1.3; text-align: left;"><a href="https://sites.google.com/site/printthisrecipe/roy-s-spicy-sausage-and-rice"><img border="0" src="http://2.bp.blogspot.com/-f8w0NUeAU2g/UJsjcS3oInI/AAAAAAAAFgc/-ygKmpDepbw/s1600/printer-button.gif" /></a></div><div style="line-height: 1.3;"><span style="font-size: xx-small;"><a href="https://sites.google.com/site/printthisrecipe/roy-s-spicy-sausage-and-rice">Print This Recipe!</a></span></div><span style="font-size: xx-small;"><span style="line-height: 13px;"><br /></span></span><b style="font-size: 14px; font-weight: 800; line-height: 1.3;">ROY’S SPICY SAUSAGE AND RICE</b></div><div style="background-color: white; border: 0px; color: #4e4e4e; font-family: tahoma, helvetica, 'lucida grande', verdana, arial, sans-serif; font-size: 14px; line-height: 1.3; margin-bottom: 0.8em; margin-top: 0.8em; outline: 0px; padding: 0px; text-align: -webkit-auto; vertical-align: baseline;"><span style="line-height: 1.3;">Serves 4</span></div><div style="background-color: white; border: 0px; color: #4e4e4e; font-family: tahoma, helvetica, 'lucida grande', verdana, arial, sans-serif; font-size: 14px; line-height: 1.3; margin-bottom: 0.8em; margin-top: 0.8em; outline: 0px; padding: 0px; text-align: -webkit-auto; vertical-align: baseline;">1 tablespoon olive oil</div><div style="background-color: white; border: 0px; color: #4e4e4e; font-family: tahoma, helvetica, 'lucida grande', verdana, arial, sans-serif; font-size: 14px; line-height: 1.3; margin-bottom: 0.8em; margin-top: 0.8em; outline: 0px; padding: 0px; text-align: -webkit-auto; vertical-align: baseline;">1 small red bell pepper, chopped</div><div style="background-color: white; border: 0px; color: #4e4e4e; font-family: tahoma, helvetica, 'lucida grande', verdana, arial, sans-serif; font-size: 14px; line-height: 1.3; margin-bottom: 0.8em; margin-top: 0.8em; outline: 0px; padding: 0px; text-align: -webkit-auto; vertical-align: baseline;">½ small onion, chopped</div><div style="background-color: white; border: 0px; color: #4e4e4e; font-family: tahoma, helvetica, 'lucida grande', verdana, arial, sans-serif; font-size: 14px; line-height: 1.3; margin-bottom: 0.8em; margin-top: 0.8em; outline: 0px; padding: 0px; text-align: -webkit-auto; vertical-align: baseline;">1 pound Roy’s Spicy Smoked Sausage, sliced</div><div style="background-color: white; border: 0px; color: #4e4e4e; font-family: tahoma, helvetica, 'lucida grande', verdana, arial, sans-serif; font-size: 14px; line-height: 1.3; margin-bottom: 0.8em; margin-top: 0.8em; outline: 0px; padding: 0px; text-align: -webkit-auto; vertical-align: baseline;">2 cups chicken broth (homemade preferred or canned low-sodium)</div><div style="background-color: white; border: 0px; color: #4e4e4e; font-family: tahoma, helvetica, 'lucida grande', verdana, arial, sans-serif; font-size: 14px; line-height: 1.3; margin-bottom: 0.8em; margin-top: 0.8em; outline: 0px; padding: 0px; text-align: -webkit-auto; vertical-align: baseline;">½ teaspoon seafood seasoning (Old Bay, Zataran’s or your favorite seasoning)</div><div style="background-color: white; border: 0px; color: #4e4e4e; font-family: tahoma, helvetica, 'lucida grande', verdana, arial, sans-serif; font-size: 14px; line-height: 1.3; margin-bottom: 0.8em; margin-top: 0.8em; outline: 0px; padding: 0px; text-align: -webkit-auto; vertical-align: baseline;">1 ½ cups long grain rice, uncooked, rinsed and drained</div><div style="background-color: white; border: 0px; color: #4e4e4e; font-family: tahoma, helvetica, 'lucida grande', verdana, arial, sans-serif; font-size: 14px; line-height: 1.3; margin-bottom: 0.8em; margin-top: 0.8em; outline: 0px; padding: 0px; text-align: -webkit-auto; vertical-align: baseline;"><br /></div><div style="background-color: white; border: 0px; color: #4e4e4e; font-family: tahoma, helvetica, 'lucida grande', verdana, arial, sans-serif; font-size: 14px; line-height: 1.3; margin-bottom: 0.8em; margin-top: 0.8em; outline: 0px; padding: 0px; text-align: -webkit-auto; vertical-align: baseline;"><b style="font-weight: 800;">1.&nbsp;</b>Heat oil in large, non-stick skillet on medium-high heat. Add peppers and onions; cook about 2 minutes until slightly wilted. Add rinsed rice and stir to mix.</div><div style="background-color: white; border: 0px; color: #4e4e4e; font-family: tahoma, helvetica, 'lucida grande', verdana, arial, sans-serif; font-size: 14px; line-height: 1.3; margin-bottom: 0.8em; margin-top: 0.8em; outline: 0px; padding: 0px; text-align: -webkit-auto; vertical-align: baseline;"><b style="font-weight: 800;">2.&nbsp;</b>Add sausage, seafood seasoning, and chicken broth. Stir and cover. &nbsp;Bring to boil. Reduce heat to simmer and cook until all broth is absorbed, about 15 minutes. Fluff rice with fork and serve. &nbsp;Add salt to your taste if needed. &nbsp;</div><div style="background-color: white; border: 0px; color: #4e4e4e; font-family: tahoma, helvetica, 'lucida grande', verdana, arial, sans-serif; font-size: 14px; line-height: 1.3; margin-bottom: 0.8em; margin-top: 0.8em; outline: 0px; padding: 0px; text-align: -webkit-auto; vertical-align: baseline;"><br /></div><div style="background-color: white; border: 0px; color: #4e4e4e; font-family: tahoma, helvetica, 'lucida grande', verdana, arial, sans-serif; font-size: 14px; line-height: 1.3; margin-bottom: 0.8em; margin-top: 0.8em; outline: 0px; padding: 0px; text-align: -webkit-auto; vertical-align: baseline;"><br /></div></div> Kay @ The Church Cookhttp://www.blogger.com/profile/00250033106792097965noreply@blogger.com8tag:blogger.com,1999:blog-7415825483641131978.post-16292064619395950692012-10-29T07:33:00.002-04:002012-10-31T06:14:14.179-04:00Traditional Easy Pot Pies <div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Wc1SlDnLd2I/UIamCIsGf4I/AAAAAAAAFbY/zXJVBzVjyOs/s1600/untitled-5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-Wc1SlDnLd2I/UIamCIsGf4I/AAAAAAAAFbY/zXJVBzVjyOs/s640/untitled-5.jpg" width="424" /></a></div><div class="separator" style="clear: both; text-align: center;">Good Monday morning! &nbsp;Unlike most people, I just love Mondays. &nbsp;My spirit is recharged from the great sermons and worship on Sunday, and although my body is tired from all the cooking I do in the afternoon, there is nothing better in life than to be with God's people on the Lord's Day. &nbsp;</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">These photos were featured in the Savannah Morning News weekly <a href="http://savannahnow.com/accent/2012-10-24/miss-sophie-pot-pies-once-dish-convenience-are-now-hearty-treat#.UIfsbUI-1SU">food column with Miss Sophie</a>. &nbsp;And my church family absolutely loves this humble dish. &nbsp; &nbsp;</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">&nbsp;I have to agree with Miss Sophie, that great tasting rich stock or broth is the basis for great tasting pot pies. &nbsp;So in the IPC kitchen we take a little extra time in making homemade stock by using the carcasses from Sam's rotisserie chickens.&nbsp; We add bay leaves, fresh onions, carrots, and celery, whole peppercorns, &nbsp;and cook until all the goodness comes out the marrow. &nbsp;</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Here is a simple pot pie recipe from Miss Sophie, which is very similar to the one I do for my church family. &nbsp; I hope you will give it a try this week for your family. &nbsp; Have a wonderful week everyone! &nbsp;</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-wuazyFn7zsA/UIal3jAektI/AAAAAAAAFbQ/D7ECkW2A-dk/s1600/untitled-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-wuazyFn7zsA/UIal3jAektI/AAAAAAAAFbQ/D7ECkW2A-dk/s640/untitled-1.jpg" width="424" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"></div><div style="background-color: white; border: 0px; color: #4e4e4e; font-family: tahoma, helvetica, 'lucida grande', verdana, arial, sans-serif; font-size: 14px; line-height: 1.3; margin-bottom: 0.8em; margin-top: 0.8em; outline: 0px; padding: 0px; text-align: -webkit-auto; vertical-align: baseline;"><b style="font-weight: 800;"><br /></b></div><div class="separator" style="clear: both; text-align: left;"><a href="https://sites.google.com/site/printthisrecipe/traditional-easy-pot-pie"><img border="0" src="http://2.bp.blogspot.com/-evw-sKTo8wM/UIf0qAWvcqI/AAAAAAAAFeA/YulnEIL9_tQ/s1600/printer-button.gif" /></a></div><div class="separator" style="clear: both; text-align: left;"><a href="https://sites.google.com/site/printthisrecipe/traditional-easy-pot-pie"><span style="font-size: xx-small;">Print This Recipe!</span></a></div><div style="background-color: white; border: 0px; color: #4e4e4e; font-family: tahoma, helvetica, 'lucida grande', verdana, arial, sans-serif; line-height: 1.3; margin-bottom: 0.8em; margin-top: 0.8em; outline: 0px; padding: 0px; text-align: -webkit-auto; vertical-align: baseline;"><b style="font-weight: 800;"><br /></b></div><div style="background-color: white; border: 0px; color: #4e4e4e; font-family: tahoma, helvetica, 'lucida grande', verdana, arial, sans-serif; line-height: 1.3; margin-bottom: 0.8em; margin-top: 0.8em; outline: 0px; padding: 0px; text-align: -webkit-auto; vertical-align: baseline;"><b style="font-weight: 800;">TRADITIONAL EASY POT PIE</b></div><div style="background-color: white; border: 0px; color: #4e4e4e; font-family: tahoma, helvetica, 'lucida grande', verdana, arial, sans-serif; line-height: 1.3; margin-bottom: 0.8em; margin-top: 0.8em; outline: 0px; padding: 0px; text-align: -webkit-auto; vertical-align: baseline;"><span style="font-size: xx-small;">Recipe by Miss Sophie &nbsp;(</span><span style="font-size: xx-small; line-height: 1.3;">Used with permission )</span></div><div style="background-color: white; border: 0px; color: #4e4e4e; font-family: tahoma, helvetica, 'lucida grande', verdana, arial, sans-serif; font-size: 14px; line-height: 1.3; margin-bottom: 0.8em; margin-top: 0.8em; outline: 0px; padding: 0px; text-align: -webkit-auto; vertical-align: baseline;">Sauce:</div><div style="background-color: white; border: 0px; color: #4e4e4e; font-family: tahoma, helvetica, 'lucida grande', verdana, arial, sans-serif; font-size: 14px; line-height: 1.3; margin-bottom: 0.8em; margin-top: 0.8em; outline: 0px; padding: 0px; text-align: -webkit-auto; vertical-align: baseline;">1/3 cup butter</div><div style="background-color: white; border: 0px; color: #4e4e4e; font-family: tahoma, helvetica, 'lucida grande', verdana, arial, sans-serif; font-size: 14px; line-height: 1.3; margin-bottom: 0.8em; margin-top: 0.8em; outline: 0px; padding: 0px; text-align: -webkit-auto; vertical-align: baseline;">1/3 cup chopped onion</div><div style="background-color: white; border: 0px; color: #4e4e4e; font-family: tahoma, helvetica, 'lucida grande', verdana, arial, sans-serif; font-size: 14px; line-height: 1.3; margin-bottom: 0.8em; margin-top: 0.8em; outline: 0px; padding: 0px; text-align: -webkit-auto; vertical-align: baseline;">1/3 cup all-purpose flour</div><div style="background-color: white; border: 0px; color: #4e4e4e; font-family: tahoma, helvetica, 'lucida grande', verdana, arial, sans-serif; font-size: 14px; line-height: 1.3; margin-bottom: 0.8em; margin-top: 0.8em; outline: 0px; padding: 0px; text-align: -webkit-auto; vertical-align: baseline;">½ teaspoon salt</div><div style="background-color: white; border: 0px; color: #4e4e4e; font-family: tahoma, helvetica, 'lucida grande', verdana, arial, sans-serif; font-size: 14px; line-height: 1.3; margin-bottom: 0.8em; margin-top: 0.8em; outline: 0px; padding: 0px; text-align: -webkit-auto; vertical-align: baseline;">¼ teaspoon pepper</div><div style="background-color: white; border: 0px; color: #4e4e4e; font-family: tahoma, helvetica, 'lucida grande', verdana, arial, sans-serif; font-size: 14px; line-height: 1.3; margin-bottom: 0.8em; margin-top: 0.8em; outline: 0px; padding: 0px; text-align: -webkit-auto; vertical-align: baseline;">2 cups rich stock</div><div style="background-color: white; border: 0px; color: #4e4e4e; font-family: tahoma, helvetica, 'lucida grande', verdana, arial, sans-serif; font-size: 14px; line-height: 1.3; margin-bottom: 0.8em; margin-top: 0.8em; outline: 0px; padding: 0px; text-align: -webkit-auto; vertical-align: baseline;">Beef, Chicken, Vegetable or Veal Stock</div><div style="background-color: white; border: 0px; color: #4e4e4e; font-family: tahoma, helvetica, 'lucida grande', verdana, arial, sans-serif; font-size: 14px; line-height: 1.3; margin-bottom: 0.8em; margin-top: 0.8em; outline: 0px; padding: 0px; text-align: -webkit-auto; vertical-align: baseline;">2-3 sprigs fresh thyme</div><div style="background-color: white; border: 0px; color: #4e4e4e; font-family: tahoma, helvetica, 'lucida grande', verdana, arial, sans-serif; font-size: 14px; line-height: 1.3; margin-bottom: 0.8em; margin-top: 0.8em; outline: 0px; padding: 0px; text-align: -webkit-auto; vertical-align: baseline;"><br /></div><div style="background-color: white; border: 0px; color: #4e4e4e; font-family: tahoma, helvetica, 'lucida grande', verdana, arial, sans-serif; font-size: 14px; line-height: 1.3; margin-bottom: 0.8em; margin-top: 0.8em; outline: 0px; padding: 0px; text-align: -webkit-auto; vertical-align: baseline;">Filling:</div><div style="background-color: white; border: 0px; color: #4e4e4e; font-family: tahoma, helvetica, 'lucida grande', verdana, arial, sans-serif; font-size: 14px; line-height: 1.3; margin-bottom: 0.8em; margin-top: 0.8em; outline: 0px; padding: 0px; text-align: -webkit-auto; vertical-align: baseline;">2-3 cups chopped or shredded cooked meat</div><div style="background-color: white; border: 0px; color: #4e4e4e; font-family: tahoma, helvetica, 'lucida grande', verdana, arial, sans-serif; font-size: 14px; line-height: 1.3; margin-bottom: 0.8em; margin-top: 0.8em; outline: 0px; padding: 0px; text-align: -webkit-auto; vertical-align: baseline;">Rotisserie chicken, turkey, beef or lamb</div><div style="background-color: white; border: 0px; color: #4e4e4e; font-family: tahoma, helvetica, 'lucida grande', verdana, arial, sans-serif; font-size: 14px; line-height: 1.3; margin-bottom: 0.8em; margin-top: 0.8em; outline: 0px; padding: 0px; text-align: -webkit-auto; vertical-align: baseline;">2 cups cooked vegetables:</div><div style="background-color: white; border: 0px; color: #4e4e4e; font-family: tahoma, helvetica, 'lucida grande', verdana, arial, sans-serif; font-size: 14px; line-height: 1.3; margin-bottom: 0.8em; margin-top: 0.8em; outline: 0px; padding: 0px; text-align: -webkit-auto; vertical-align: baseline;">Peas, Carrots, Mushrooms, Potatoes or Frozen mixed vegetables, uncooked.</div><div style="background-color: white; border: 0px; color: #4e4e4e; font-family: tahoma, helvetica, 'lucida grande', verdana, arial, sans-serif; font-size: 14px; line-height: 1.3; margin-bottom: 0.8em; margin-top: 0.8em; outline: 0px; padding: 0px; text-align: -webkit-auto; vertical-align: baseline;"><br /></div><div style="background-color: white; border: 0px; color: #4e4e4e; font-family: tahoma, helvetica, 'lucida grande', verdana, arial, sans-serif; font-size: 14px; line-height: 1.3; margin-bottom: 0.8em; margin-top: 0.8em; outline: 0px; padding: 0px; text-align: -webkit-auto; vertical-align: baseline;">Crust:</div><div style="background-color: white; border: 0px; color: #4e4e4e; font-family: tahoma, helvetica, 'lucida grande', verdana, arial, sans-serif; font-size: 14px; line-height: 1.3; margin-bottom: 0.8em; margin-top: 0.8em; outline: 0px; padding: 0px; text-align: -webkit-auto; vertical-align: baseline;">1 box of 2 pie crusts or 1 sheet of puff pastry</div><div style="background-color: white; border: 0px; color: #4e4e4e; font-family: tahoma, helvetica, 'lucida grande', verdana, arial, sans-serif; font-size: 14px; line-height: 1.3; margin-bottom: 0.8em; margin-top: 0.8em; outline: 0px; padding: 0px; text-align: -webkit-auto; vertical-align: baseline;">1 egg, beaten with 1 tablespoon of water for wash</div><div style="background-color: white; border: 0px; color: #4e4e4e; font-family: tahoma, helvetica, 'lucida grande', verdana, arial, sans-serif; font-size: 14px; line-height: 1.3; margin-bottom: 0.8em; margin-top: 0.8em; outline: 0px; padding: 0px; text-align: -webkit-auto; vertical-align: baseline;">Melt butter in a medium sauce pan. Add onions and cook until translucent, 2-3 minutes. Whisk flour into butter and onions and cook for additional 2-3 minutes. &nbsp;Slowly whisk broth into flour until smooth, add thyme and bring to slow simmer. Add meat and vegetables. Simmer for 10-15 minutes.</div><div style="background-color: white; border: 0px; color: #4e4e4e; font-family: tahoma, helvetica, 'lucida grande', verdana, arial, sans-serif; font-size: 14px; line-height: 1.3; margin-bottom: 0.8em; margin-top: 0.8em; outline: 0px; padding: 0px; text-align: -webkit-auto; vertical-align: baseline;">For a 2 crust pie: spray a pie plate with cooking spray. Unroll one crust and cover bottom and sides of pie plate, trim excess edges. Pour hot ingredients into pie shell. Top with second pie crust, remove excess crust and tuck crust down around ingredients. Using the tines of a fork, crimp edges to pie plate to seal. Cut two or three slits in the top crust to allow steep to vent. Brush with egg wash. &nbsp;Bake in a 400 degree oven 30 – 40 minutes or until crust is golden brown.</div><div style="background-color: white; border: 0px; color: #4e4e4e; font-family: tahoma, helvetica, 'lucida grande', verdana, arial, sans-serif; font-size: 14px; line-height: 1.3; margin-bottom: 0.8em; margin-top: 0.8em; outline: 0px; padding: 0px; text-align: -webkit-auto; vertical-align: baseline;">For a top crust pie only, pour ingredients directly into pie plate and cover with one pie crust or a sheet of puff pastry, remove excess and tuck crust down around filling. Using the tines of a fork, crimp edges to pie plate to seal. Cut two or three slits in the top crust to allow steep to vent. Brush with egg wash. &nbsp;Bake in a 400 degree oven 30 – 40 minutes or until crust is golden brown.</div><div><br /><b>Large volume cooking tip</b>: <br />For the crust, we bake about 300 Garlic-Cheese biscuits separately. &nbsp;After we ladle the filling in a 12-oz disposable bowl, we then top it with biscuit and serve. &nbsp;It's much easier to control portions and crust topping this way. &nbsp;</div></div> Kay @ The Church Cookhttp://www.blogger.com/profile/00250033106792097965noreply@blogger.com13tag:blogger.com,1999:blog-7415825483641131978.post-39404045866665470782012-10-22T00:30:00.000-04:002012-10-25T19:08:55.375-04:00Hobbes' Favorite Tuna Salad <div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-G9BkR_FTyRQ/UIdeUL8OgKI/AAAAAAAAFdE/kupRhZ8dl1o/s1600/firstc.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="204" src="http://1.bp.blogspot.com/-G9BkR_FTyRQ/UIdeUL8OgKI/AAAAAAAAFdE/kupRhZ8dl1o/s640/firstc.gif" width="640" /></a></div><div class="separator" style="clear: both; text-align: right;"><span style="font-size: xx-small;">&nbsp;Bill Watterson</span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-YWLZvDNFnnY/UIL85WVpdZI/AAAAAAAAFZQ/Iz4YDjH_Pqc/s1600/untitled-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-YWLZvDNFnnY/UIL85WVpdZI/AAAAAAAAFZQ/Iz4YDjH_Pqc/s640/untitled-2.jpg" width="424" /></a></div><div style="text-align: center;">&nbsp;My youngest loves a good tuna salad sandwich. &nbsp;And he loves to read<a href="http://en.wikipedia.org/wiki/Calvin_and_Hobbes"> Calvin and Hobbes</a>. &nbsp;And being the youngest of four, he gets whatever he wants. &nbsp;At least that's what my three older ones accuse me of. &nbsp;</div><div style="text-align: center;">So when he begged for a stuffed Hobbes, I went searching online. &nbsp;OK, maybe the older ones are right. &nbsp;</div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-aiNuro7vdew/UHPy3PyMwxI/AAAAAAAAFWI/-D4wTxHs3N8/s1600/untitled-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="392" src="http://4.bp.blogspot.com/-aiNuro7vdew/UHPy3PyMwxI/AAAAAAAAFWI/-D4wTxHs3N8/s640/untitled-2.jpg" width="640" /></a></div><div class="" style="clear: both; text-align: center;">Quickly I found out that a stuffed Hobbes can't be purchased anywhere, because Mr. <a href="http://en.wikipedia.org/wiki/Bill_Watterson">Bill Watterson</a> never liked the idea of commercializing his work. &nbsp; So if you want to own a stuffed Hobbes, you gotta make it yourself. &nbsp;</div><div class="" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-MgR0Z6IeS4w/UHPznH24gjI/AAAAAAAAFWQ/Uqcyy9ElHvw/s1600/2012-10-09_001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="322" src="http://4.bp.blogspot.com/-MgR0Z6IeS4w/UHPznH24gjI/AAAAAAAAFWQ/Uqcyy9ElHvw/s640/2012-10-09_001.jpg" width="640" /></a></div><div style="text-align: center;">And<a href="http://www.instructables.com/id/Stuffed-Hobbes-with-pattern/"> here</a> I found a great free pattern available online. Thanks to super creative&nbsp;<a href="http://www.instructables.com/member/seamster?show=INSTRUCTABLES">Seamster</a>, the instructions, complete with helpful step-by-step photos, were super-easy to follow, even for this novice sewer.&nbsp;&nbsp;</div><div style="text-align: center;">The hardest part was hand sewing Hobbes' way-too-many stripes, but my youngest "hoorayed" and said things like, "Mom, you are the best sewer in the world!" &nbsp;every time a stripe was sewn on. &nbsp;With this kind of encouragement, I could have sewn the moon for this kid. &nbsp;</div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-qWK9tPwO4eQ/UHPytsIP1tI/AAAAAAAAFWA/h7p6-xgOeyA/s1600/untitled-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://1.bp.blogspot.com/-qWK9tPwO4eQ/UHPytsIP1tI/AAAAAAAAFWA/h7p6-xgOeyA/s640/untitled-1.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Just like the real Calvin and Hobbes, these two are inseparable lately.&nbsp; After only a few weeks, &nbsp;Hobbes' white muzzle is already grey-brown, and his limbs are beginning to detach from being carried around so much. &nbsp;And watching them share this tuna salad sandwich for lunch? Priceless. &nbsp;</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-OBaTczL0M64/UIL9AXjRJzI/AAAAAAAAFZY/U2MtNqlcmdo/s1600/untitled-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-OBaTczL0M64/UIL9AXjRJzI/AAAAAAAAFZY/U2MtNqlcmdo/s640/untitled-1.jpg" width="640" /></a></div><br /><div style="text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><a href="https://sites.google.com/site/printthisrecipe/hobbes-favorite-tuna-salad"><img border="0" src="http://3.bp.blogspot.com/-06wqmJu7f8k/UIMRqoM3WMI/AAAAAAAAFaU/4S3SYtAT_WM/s1600/printer-button.gif" /></a></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: xx-small;"><a href="https://sites.google.com/site/printthisrecipe/hobbes-favorite-tuna-salad">Print This Recipe!</a></span></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><b>Hobbes' Favorite Tuna Salad&nbsp;</b></div><div style="text-align: left;">Makes 2 generous sandwiches</div><div style="text-align: left;"><span style="font-size: x-small;">Recipe inspired from Cook's Country</span></div><div style="text-align: left;"><br /></div><div style="text-align: left;">2 (5 oz) cans solid white albacore tuna, packed in water</div><div style="text-align: left;">2 Tablespoon grated onion (great way to hide onion from kids)</div><div style="text-align: left;">1 Table Olive oil</div><div style="text-align: left;">1 teaspoon fresh lemon juice</div><div style="text-align: left;">1/4 Cup Hellmann's Mayonnaise</div><div style="text-align: left;">Salt and Pepper to taste</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Optional ingredients: finely chopped celery, hard boiled eggs, fresh dill, or anything else that catches your fancy.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">4 slices of bread</div><div style="text-align: left;">2 pieces of lettuce leaves &nbsp;</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Open two cans of tuna and drain water completely. &nbsp;Transfer tuna into a medium size bowl and pat dry with a few sheets of paper towels. &nbsp;</div><div style="text-align: left;"><br /></div><div style="text-align: left;">In a small microwave safe bowl, combine grated onion and olive oil and heat for 45 seconds. &nbsp;Cool. &nbsp;</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Using a fork, toss onion mixture with tuna and add lemon juice and mayo. &nbsp;Add any optional ingredients if using. Season&nbsp;well with salt and pepper. &nbsp;</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Assemble the sandwiches or use it to top a bed of greens. &nbsp;</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Note: Here is the <a href="http://www.amazon.com/s/?ie=UTF8&amp;keywords=tuna+drainer&amp;tag=googhydr-20&amp;index=aps&amp;hvadid=3117826427&amp;hvpos=1t1&amp;hvexid=&amp;hvnetw=g&amp;hvrand=16961781861103422233&amp;hvpone=&amp;hvptwo=&amp;hvqmt=e&amp;ref=pd_sl_7jge3j42l3_e">link to canned tuna drainer</a> that Pateberry mentioned in her comment. &nbsp;Thanks Pateberry for this tip!</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div></div></div> Kay @ The Church Cookhttp://www.blogger.com/profile/00250033106792097965noreply@blogger.com19tag:blogger.com,1999:blog-7415825483641131978.post-69329448371789262102012-10-10T08:06:00.001-04:002012-10-10T10:28:27.749-04:00Jenna's Gingerbread Sandwiches with Chocolate Butter Cream <div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-lKibiVqbSUk/UHVCSoK_yZI/AAAAAAAAFXI/lMUctIp3Syk/s1600/untitled-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://1.bp.blogspot.com/-lKibiVqbSUk/UHVCSoK_yZI/AAAAAAAAFXI/lMUctIp3Syk/s640/untitled-2.jpg" width="640" /></a></div><div style="text-align: center;">&nbsp;These photos were featured in the Savannah Morning News with <a href="http://savannahnow.com/accent/2012-10-10/miss-sophie-jenne-webers-white-jacket-required-treat-chefs-and-foodies#">Miss Sophie's weekly food column</a>&nbsp;this morning.&nbsp; Gingerbread cookies with chocolate buttercream frosting; who would have thought of such a combination? &nbsp;</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="http://3.bp.blogspot.com/-2LmqbQoyNO0/UHVCdWMDJdI/AAAAAAAAFXQ/LjUfbHNIQDo/s1600/untitled-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/-2LmqbQoyNO0/UHVCdWMDJdI/AAAAAAAAFXQ/LjUfbHNIQDo/s640/untitled-1.jpg" width="640" /></a></div><div style="text-align: center;">I was quite skeptical when Miss Sophie told me she was making this for<a href="/2012/10/jennas_book_launch_party_recap.html"> Jenna's party</a>. &nbsp;I figured since I love chocolate butter cream, I could always lick the filling off the gingerbread cookies, right? <br />But the moment I took a bite, I tasted all the wonderful flavors of Thanksgiving and Christmas, but even better, with smooth, silky, chocolate buttercream too. &nbsp;</div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-bHCXsOh0DYk/UHVCqujfGZI/AAAAAAAAFXY/C5rLJCUuqik/s1600/untitled-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-bHCXsOh0DYk/UHVCqujfGZI/AAAAAAAAFXY/C5rLJCUuqik/s640/untitled-3.jpg" width="424" /></a></div><div style="text-align: center;">Improving on the wonderful flavors of Thanksgiving and Christmas? &nbsp;Yes, folks. &nbsp;It can be done.&nbsp;</div><div style="text-align: center;">These are on my 'must make' list of cookies for the year. &nbsp;</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="https://sites.google.com/site/printthisrecipe/gingerbread-sandwiches-with-chocolate-butter-cream"><img border="0" src="http://1.bp.blogspot.com/-z5F92EDlYJQ/UHVHNoY26OI/AAAAAAAAFYU/ueNwu4tjjxc/s1600/printer-button.gif" /></a></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: xx-small;"><a href="https://sites.google.com/site/printthisrecipe/gingerbread-sandwiches-with-chocolate-butter-cream">Print This Recipe!</a></span></div><div style="text-align: left;"><br /></div><div style="text-align: left;"></div><div id="wl-story" style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><div class="wl-body" style="border: 0px; font-family: inherit; font-style: inherit; line-height: 1.5; margin: 0px 0px 2em; outline: 0px; padding: 10px; vertical-align: baseline;"><div class="hnews hentry item" style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><div class="entry-content" style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><div style="border: 0px; font-family: inherit; font-size: 0.95em; font-style: inherit; line-height: 1.3; margin-bottom: 0.8em; margin-top: 0.8em; outline: 0px; padding: 0px; vertical-align: baseline;"><b style="font-weight: 800;">OLD FASHIONED GINGERBREAD COOKIES</b></div><div style="border: 0px; font-family: inherit; font-style: inherit; line-height: 1.3; margin-bottom: 0.8em; margin-top: 0.8em; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-size: x-small;">From “White Jacket Required” by <a href="http://www.eatliverun.com/">Jenna Weber</a>. &nbsp;</span></div><div style="border: 0px; font-family: inherit; font-style: inherit; line-height: 1.3; margin-bottom: 0.8em; margin-top: 0.8em; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-size: x-small;">Used with permission by author</span></div><div style="border: 0px; font-family: inherit; font-size: 0.95em; font-style: inherit; line-height: 1.3; margin-bottom: 0.8em; margin-top: 0.8em; outline: 0px; padding: 0px; vertical-align: baseline;"><br /></div><div style="border: 0px; font-family: inherit; font-size: 0.95em; font-style: inherit; line-height: 1.3; margin-bottom: 0.8em; margin-top: 0.8em; outline: 0px; padding: 0px; vertical-align: baseline;"></div><div style="border: 0px; font-family: inherit; font-size: 0.95em; font-style: inherit; line-height: 1.3; margin-bottom: 0.8em; margin-top: 0.8em; outline: 0px; padding: 0px; vertical-align: baseline;">2/3 cup packed dark brown sugar</div><div style="border: 0px; font-family: inherit; font-size: 0.95em; font-style: inherit; line-height: 1.3; margin-bottom: 0.8em; margin-top: 0.8em; outline: 0px; padding: 0px; vertical-align: baseline;">2/3 cup molasses</div><div style="border: 0px; font-family: inherit; font-size: 0.95em; font-style: inherit; line-height: 1.3; margin-bottom: 0.8em; margin-top: 0.8em; outline: 0px; padding: 0px; vertical-align: baseline;">1 teaspoon cinnamon</div><div style="border: 0px; font-family: inherit; font-size: 0.95em; font-style: inherit; line-height: 1.3; margin-bottom: 0.8em; margin-top: 0.8em; outline: 0px; padding: 0px; vertical-align: baseline;">1 tablespoon ground ginger</div><div style="border: 0px; font-family: inherit; font-size: 0.95em; font-style: inherit; line-height: 1.3; margin-bottom: 0.8em; margin-top: 0.8em; outline: 0px; padding: 0px; vertical-align: baseline;">½ teaspoon ground cloves</div><div style="border: 0px; font-family: inherit; font-size: 0.95em; font-style: inherit; line-height: 1.3; margin-bottom: 0.8em; margin-top: 0.8em; outline: 0px; padding: 0px; vertical-align: baseline;">¼ teaspoon ground white pepper</div><div style="border: 0px; font-family: inherit; font-size: 0.95em; font-style: inherit; line-height: 1.3; margin-bottom: 0.8em; margin-top: 0.8em; outline: 0px; padding: 0px; vertical-align: baseline;">2 teaspoons baking soda</div><div style="border: 0px; font-family: inherit; font-size: 0.95em; font-style: inherit; line-height: 1.3; margin-bottom: 0.8em; margin-top: 0.8em; outline: 0px; padding: 0px; vertical-align: baseline;">2 sticks (1/2 pound) unsalted butter, cut into pieces</div><div style="border: 0px; font-family: inherit; font-size: 0.95em; font-style: inherit; line-height: 1.3; margin-bottom: 0.8em; margin-top: 0.8em; outline: 0px; padding: 0px; vertical-align: baseline;">1 egg, lightly beaten</div><div style="border: 0px; font-family: inherit; font-size: 0.95em; font-style: inherit; line-height: 1.3; margin-bottom: 0.8em; margin-top: 0.8em; outline: 0px; padding: 0px; vertical-align: baseline;">3 ¾ cups all-purpose flour</div><div style="border: 0px; font-family: inherit; font-size: 0.95em; font-style: inherit; line-height: 1.3; margin-bottom: 0.8em; margin-top: 0.8em; outline: 0px; padding: 0px; vertical-align: baseline;">½ teaspoon salt</div><div style="border: 0px; font-family: inherit; font-size: 0.95em; font-style: inherit; line-height: 1.3; margin-bottom: 0.8em; margin-top: 0.8em; outline: 0px; padding: 0px; vertical-align: baseline;"></div><div style="border: 0px; font-family: inherit; font-size: 0.95em; font-style: inherit; line-height: 1.3; margin-bottom: 0.8em; margin-top: 0.8em; outline: 0px; padding: 0px; vertical-align: baseline;">Preheat oven to 325 F. In a large heavy-bottom pot, combine brown sugar, molasses, cinnamon, ginger, cloves, and white pepper. Bring to a boil over high heat and continue to boil for about 3 minutes, stirring occasionally.</div><div style="border: 0px; font-family: inherit; font-size: 0.95em; font-style: inherit; line-height: 1.3; margin-bottom: 0.8em; margin-top: 0.8em; outline: 0px; padding: 0px; vertical-align: baseline;">Remove pot from stove and add baking soda, stirring to combine well (be careful: the mixture will bubble up here – just keep stirring!). Add butter a few chunks at a time, stirring to combine with each addition. Add egg and stir, Stir in the flour and salt gradually. The dough will be very soft and still warm.</div><div style="border: 0px; font-family: inherit; font-size: 0.95em; font-style: inherit; line-height: 1.3; margin-bottom: 0.8em; margin-top: 0.8em; outline: 0px; padding: 0px; vertical-align: baseline;">Roll the dough 1/4 – inch think on a floured surface and cut into rounds with a cookie cutter or large glass.</div><div style="border: 0px; font-family: inherit; font-size: 0.95em; font-style: inherit; line-height: 1.3; margin-bottom: 0.8em; margin-top: 0.8em; outline: 0px; padding: 0px; vertical-align: baseline;">Bake cookies, spaced 2 inches apart, until golden and just set, about 12 minutes. Transfer to wire racks to cool. The cookies will firm up as the cool.</div><div style="border: 0px; font-family: inherit; font-size: 0.95em; font-style: inherit; line-height: 1.3; margin-bottom: 0.8em; margin-top: 0.8em; outline: 0px; padding: 0px; vertical-align: baseline;">To make sandwiches, spread Chocolate Buttercream Icing on one cookie and top with another cookie.</div><div style="border: 0px; font-family: inherit; font-size: 0.95em; font-style: inherit; line-height: 1.3; margin-bottom: 0.8em; margin-top: 0.8em; outline: 0px; padding: 0px; vertical-align: baseline;"><br /></div><div style="border: 0px; font-family: inherit; font-size: 0.95em; font-style: inherit; line-height: 1.3; margin-bottom: 0.8em; margin-top: 0.8em; outline: 0px; padding: 0px; vertical-align: baseline;"></div><div style="border: 0px; font-family: inherit; font-size: 0.95em; font-style: inherit; line-height: 1.3; margin-bottom: 0.8em; margin-top: 0.8em; outline: 0px; padding: 0px; vertical-align: baseline;"></div><div style="border: 0px; font-family: inherit; font-size: 0.95em; font-style: inherit; line-height: 1.3; margin-bottom: 0.8em; margin-top: 0.8em; outline: 0px; padding: 0px; vertical-align: baseline;"></div><div style="border: 0px; font-family: inherit; font-size: 0.95em; font-style: inherit; line-height: 1.3; margin-bottom: 0.8em; margin-top: 0.8em; outline: 0px; padding: 0px; vertical-align: baseline;"><b style="font-weight: 800;">CHOCOLATE BUTTERCREAM FROSTING</b></div><div style="border: 0px; font-family: inherit; font-size: 0.95em; font-style: inherit; line-height: 1.3; margin-bottom: 0.8em; margin-top: 0.8em; outline: 0px; padding: 0px; vertical-align: baseline;">From “White Jacket Required” by <a href="http://www.eatliverun.com/">Jenna Weber</a>. This is a delicious and easy frosting recipe that would also be delicious on white or yellow cupcakes.&nbsp;</div><div style="border: 0px; font-family: inherit; font-size: 0.95em; font-style: inherit; line-height: 1.3; margin-bottom: 0.8em; margin-top: 0.8em; outline: 0px; padding: 0px; vertical-align: baseline;">Used with permission by author</div><div style="border: 0px; font-family: inherit; font-size: 0.95em; font-style: inherit; line-height: 1.3; margin-bottom: 0.8em; margin-top: 0.8em; outline: 0px; padding: 0px; vertical-align: baseline;"><br /></div><div style="border: 0px; font-family: inherit; font-size: 0.95em; font-style: inherit; line-height: 1.3; margin-bottom: 0.8em; margin-top: 0.8em; outline: 0px; padding: 0px; vertical-align: baseline;"></div><div style="border: 0px; font-family: inherit; font-size: 0.95em; font-style: inherit; line-height: 1.3; margin-bottom: 0.8em; margin-top: 0.8em; outline: 0px; padding: 0px; vertical-align: baseline;">1 stick (8 tablespoons) unsalted butter, at room temperature</div><div style="border: 0px; font-family: inherit; font-size: 0.95em; font-style: inherit; line-height: 1.3; margin-bottom: 0.8em; margin-top: 0.8em; outline: 0px; padding: 0px; vertical-align: baseline;">3 cups powdered sugar</div><div style="border: 0px; font-family: inherit; font-size: 0.95em; font-style: inherit; line-height: 1.3; margin-bottom: 0.8em; margin-top: 0.8em; outline: 0px; padding: 0px; vertical-align: baseline;">Pinch of sea salt</div><div style="border: 0px; font-family: inherit; font-size: 0.95em; font-style: inherit; line-height: 1.3; margin-bottom: 0.8em; margin-top: 0.8em; outline: 0px; padding: 0px; vertical-align: baseline;">2 teaspoons vanilla</div><div style="border: 0px; font-family: inherit; font-size: 0.95em; font-style: inherit; line-height: 1.3; margin-bottom: 0.8em; margin-top: 0.8em; outline: 0px; padding: 0px; vertical-align: baseline;">3 tablespoons cocoa powder</div><div style="border: 0px; font-family: inherit; font-size: 0.95em; font-style: inherit; line-height: 1.3; margin-bottom: 0.8em; margin-top: 0.8em; outline: 0px; padding: 0px; vertical-align: baseline;">2 tablespoons milk</div><div style="border: 0px; font-family: inherit; font-size: 0.95em; font-style: inherit; line-height: 1.3; margin-bottom: 0.8em; margin-top: 0.8em; outline: 0px; padding: 0px; vertical-align: baseline;"></div><div style="border: 0px; font-family: inherit; font-size: 0.95em; font-style: inherit; line-height: 1.3; margin-bottom: 0.8em; margin-top: 0.8em; outline: 0px; padding: 0px; vertical-align: baseline;">In the bowl of an electric mixer, cream together the butter, powdered sugar, salt and vanilla for 5 minutes on high speed. Add the cocoa powder and milk and keep beating for another 8-10 minutes until very light, thick and fluffy.</div><div style="border: 0px; font-family: inherit; font-size: 0.95em; font-style: inherit; line-height: 1.3; margin-bottom: 0.8em; margin-top: 0.8em; outline: 0px; padding: 0px; vertical-align: baseline;"></div><div style="border: 0px; font-family: inherit; font-size: 0.95em; font-style: inherit; line-height: 1.3; margin-bottom: 0.8em; margin-top: 0.8em; outline: 0px; padding: 0px; vertical-align: baseline;"></div><div style="border: 0px; font-family: inherit; font-size: 0.95em; font-style: inherit; line-height: 1.3; margin-bottom: 0.8em; margin-top: 0.8em; outline: 0px; padding: 0px; vertical-align: baseline;"></div><div style="border: 0px; font-family: inherit; font-size: 0.95em; font-style: inherit; line-height: 1.3; margin-bottom: 0.8em; margin-top: 0.8em; outline: 0px; padding: 0px; vertical-align: baseline;"></div><div style="border: 0px; font-family: inherit; font-size: 0.95em; font-style: inherit; line-height: 1.3; margin-bottom: 0.8em; margin-top: 0.8em; outline: 0px; padding: 0px; vertical-align: baseline;"></div><div style="border: 0px; font-family: inherit; font-size: 0.95em; font-style: inherit; line-height: 1.3; margin-bottom: 0.8em; margin-top: 0.8em; outline: 0px; padding: 0px; vertical-align: baseline;"></div><div style="border: 0px; font-family: inherit; font-size: 0.95em; font-style: inherit; line-height: 1.3; margin-bottom: 0.8em; margin-top: 0.8em; outline: 0px; padding: 0px; vertical-align: baseline;"></div><div style="border: 0px; font-family: inherit; font-size: 0.95em; font-style: inherit; line-height: 1.3; margin-bottom: 0.8em; margin-top: 0.8em; outline: 0px; padding: 0px; vertical-align: baseline;"></div><div style="border: 0px; font-family: inherit; font-size: 0.95em; font-style: inherit; line-height: 1.3; margin-bottom: 0.8em; margin-top: 0.8em; outline: 0px; padding: 0px; vertical-align: baseline;"></div><div style="border: 0px; font-family: inherit; font-size: 0.95em; font-style: inherit; line-height: 1.3; margin-bottom: 0.8em; margin-top: 0.8em; outline: 0px; padding: 0px; vertical-align: baseline;"></div></div><span style="font-family: inherit;"><span style="font-size: 1.2em; font-style: inherit;"><img alt="" height="1" src="http://analytics.apnewsregistry.com/analytics/v2/image.svc/savannahnow/RWS/savannahnow.com/CAI/1012596/E/prod/AT/A" style="border: none; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;" width="1" /></span></span></div></div><div class="wl-footer-story-commands" style="border: 0px; font-family: inherit; font-size: 12px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><div class="wl-story-commands" style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px 0px 5px; outline: 0px; padding: 0px; vertical-align: baseline;"><br /></div></div></div></div> Kay @ The Church Cookhttp://www.blogger.com/profile/00250033106792097965noreply@blogger.com8tag:blogger.com,1999:blog-7415825483641131978.post-84357636777901140512012-10-08T08:56:00.000-04:002012-10-23T23:34:57.741-04:00Jenna's Book Launch Party Recap <div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-n_zT_dYien8/UHAWELw8MbI/AAAAAAAAFSg/fkfzwVCCKWA/s1600/untitled-6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/-n_zT_dYien8/UHAWELw8MbI/AAAAAAAAFSg/fkfzwVCCKWA/s640/untitled-6.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Happy Monday everyone! &nbsp;We had the absolutely best time at Jenna's Book Launch party last week at <a href="http://www.sophiesmarketplace.com/">Miss Sophie's Marketplace</a> in <a href="http://mightyeighth.org/">The Mighty Eighth Air Force Museum</a>! &nbsp; How about some photos from the party? &nbsp;</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-kEq3RbdksKM/UHC_jO-zFcI/AAAAAAAAFTY/7K7RM7dDt4U/s1600/untitled-11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-kEq3RbdksKM/UHC_jO-zFcI/AAAAAAAAFTY/7K7RM7dDt4U/s640/untitled-11.jpg" width="640" /></a></div><div style="text-align: center;">Here is Jenna flanked by two middle-aged women who adore her. &nbsp;Just look at her; how could we not?&nbsp;</div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-CxofWcm5f6k/UHAUgtI9HxI/AAAAAAAAFR4/aWN17vghaPU/s1600/untitled-12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-CxofWcm5f6k/UHAUgtI9HxI/AAAAAAAAFR4/aWN17vghaPU/s640/untitled-12.jpg" width="424" /></a></div><div class="separator" style="clear: both; text-align: center;">The buffet table was filled with goodies Miss Sophie and I made:&nbsp;</div><div class="separator" style="clear: both; text-align: center;">Crab Cakes with Remoulade</div><div class="separator" style="clear: both; text-align: center;">Chicken Satay with Red Chili Sauce</div><div class="separator" style="clear: both; text-align: center;">Beef Sliders with Pepperjack Cheese (Adam's favorite)</div><div class="separator" style="clear: both; text-align: center;">Mini Pimento Cheese Biscuits with Ham and Apple Butter (Yum!)</div><div class="separator" style="clear: both; text-align: center;">Charcuterie with Roasted Red Bell Peppers, fresh Mozzarella and imported olives</div><div class="separator" style="clear: both; text-align: center;">&nbsp;Fruit display</div><div class="separator" style="clear: both; text-align: center;">And for dessert, mini cupcakes and Jenna's Pumpkin Cheesecake Bites</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-DzjJqZH_g0Y/UHKmXdyvZuI/AAAAAAAAFUQ/MjvIFwfMMWE/s1600/untitled-9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-DzjJqZH_g0Y/UHKmXdyvZuI/AAAAAAAAFUQ/MjvIFwfMMWE/s640/untitled-9.jpg" width="424" /></a></div><div class="separator" style="clear: both; text-align: center;">Miss Sophie made Jenna's gingerbread cookies from her book and filled them with chocolate buttercream. &nbsp;Holy smokes, these were good! The recipe will be posted next Monday!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-3rIvOVlDG4g/UHAVzM_8t_I/AAAAAAAAFSY/6Wg3-05c0cc/s1600/untitled-5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/-3rIvOVlDG4g/UHAVzM_8t_I/AAAAAAAAFSY/6Wg3-05c0cc/s640/untitled-5.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://youtu.be/Sr_JrkO9uTQ">A wonderful classical trio </a>played for this special event, thanks to a generous friend who hired these three teenagers. That's my son playing the cello, with his incredibly gifted friends, the Holliday boys. &nbsp;</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-9s63oH2gHlg/UHAU6d-qzEI/AAAAAAAAFSA/T_-NcPobzlc/s1600/untitled-13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/-9s63oH2gHlg/UHAU6d-qzEI/AAAAAAAAFSA/T_-NcPobzlc/s640/untitled-13.jpg" width="640" /></a></div><div style="text-align: center;">Conversations flowed and new friendships were made. &nbsp;Hey there, Adam in the back!<br /><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-SD91VyUnFiA/UHAVWKI9gJI/AAAAAAAAFSI/bU1IB3fibUM/s1600/untitled-15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-SD91VyUnFiA/UHAVWKI9gJI/AAAAAAAAFSI/bU1IB3fibUM/s640/untitled-15.jpg" width="424" /></a></div><div style="text-align: center;">There were over 90 guests who attended the party, and Miss Sophie and I couldn't have been happier sharing this gifted writer with our Savannah friends. <br /><br /></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-ScpNm24wK40/UHKpJG9gqrI/AAAAAAAAFVI/huQioqF9sCU/s1600/untitled-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-ScpNm24wK40/UHKpJG9gqrI/AAAAAAAAFVI/huQioqF9sCU/s640/untitled-1.jpg" width="424" /></a></div><div style="text-align: center;">Oh yeah, she even got to speak at a podium with a microphone for the first time. &nbsp;</div><div style="text-align: center;">I assure you, Jenna, a podium may become very familiar to you in the future. <br />Check out Jenna's schedule for remaining book tour dates and locations <a href="http://www.eatliverun.com/the-white-jacket-required-book-tour-dates-locations/">here</a>!<br /><br />Our author says there will be another book ahead.&nbsp; It sounds like Miss Sophie and I will be planning another party....&nbsp;</div><div style="text-align: center;"><br /></div></div> Kay @ The Church Cookhttp://www.blogger.com/profile/00250033106792097965noreply@blogger.com5tag:blogger.com,1999:blog-7415825483641131978.post-16491323010862443992012-09-26T05:49:00.000-04:002012-09-26T08:31:05.172-04:00Jenna's Book Giveaway Winners! <div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: center;">The winners of Jenna's Book Giveaway are.....<br /><br /><b><a href="http://foodiewife-kitchen.blogspot.com/">Debby Foodiewife</a>:</b>&nbsp;"<span style="background-color: white; color: #444444; font-family: Cantarell; line-height: 16px; text-align: justify;">Favorite Fall food? That's easy. Pumpkin and/or sweet potatoes. I never tire of them... baked, mashed, boiled, roasted... fabulous flavors!"</span><br /><span style="background-color: white; color: #444444; font-family: Cantarell; line-height: 16px; text-align: justify;"><br /></span><span style="background-color: white; color: #444444; font-family: Cantarell; line-height: 16px; text-align: justify;"><b>Kim H</b><b>: </b>"</span><span style="background-color: white; color: #444444; font-family: Cantarell; line-height: 16px; text-align: justify;">I love fall and all the foods associated with the season but I think pumpkin is my favorite.</span><br /><span style="background-color: white; color: #444444; font-family: Cantarell; line-height: 16px; text-align: justify;">Thanks for the great give away. I wish I could attend the book party!</span></div><div style="text-align: center;"><div style="text-align: justify;"><span style="color: #444444; font-family: Cantarell;"><span style="line-height: 16px;"><br /></span></span></div><div style="text-align: center;"><span style="color: #444444; font-family: Cantarell;"><span style="line-height: 16px;"><b>Ben Shors</b>: &nbsp;"</span></span><span style="background-color: white; color: #444444; font-family: Cantarell; line-height: 16px; text-align: justify;">Most things pumpkin - especially pumpkin cookies - will have to try these!"</span></div><div style="text-align: center;"><span style="background-color: white; color: #444444; font-family: Cantarell; line-height: 16px; text-align: justify;"><br /></span></div><div style="text-align: center;"><span style="background-color: white; color: #444444; font-family: Cantarell; line-height: 16px; text-align: justify;">Looks like pumpkin seems to be our readers' Fall fav. &nbsp;Congratulations, Winners!!</span></div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-3YuVKW0LRsU/UGJuD2slSwI/AAAAAAAAFPw/dcK1Tt1JFa0/s1600/Photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="472" src="http://1.bp.blogspot.com/-3YuVKW0LRsU/UGJuD2slSwI/AAAAAAAAFPw/dcK1Tt1JFa0/s640/Photo.jpg" width="640" /></a></div><div style="text-align: center;"><span style="background-color: white; color: #444444; font-family: Cantarell; font-size: 12px; line-height: 16px; text-align: justify;"><br /></span></div><div style="text-align: center;"><span style="background-color: white; color: #444444; font-family: Cantarell; line-height: 16px; text-align: justify;">Your signed copies will be sent to you right after the White Jacket Required Book Launch Party hosted by Miss Sophie and moi on</span><br /><span style="background-color: white; color: #444444; font-family: Cantarell; line-height: 16px; text-align: justify;"><br /></span><span style="background-color: white; color: #444444; font-family: Cantarell; line-height: 16px; text-align: justify;"><b>Thursday, October 4, 2012</b></span><br /><span style="background-color: white; color: #444444; font-family: Cantarell; line-height: 16px; text-align: justify;"><b>5-7 pm</b></span><br /><span style="background-color: white; color: #444444; font-family: Cantarell; line-height: 16px; text-align: justify;"><b>at <a href="http://www.sophiesmarketplace.com/">Miss Sophie's Marketplace</a>&nbsp;</b></span><br /><span style="background-color: white; color: #444444; font-family: Cantarell; line-height: 16px; text-align: justify;"><b>in <a href="http://mightyeighth.org/">Mighty Eighth Air Force Museum</a></b></span><br /><span style="background-color: white; color: #444444; font-family: Cantarell; line-height: 16px; text-align: justify;"><br /></span><br /><div style="text-align: center;">You are ALL invited! &nbsp;It will be a great time with Jenna, nibble on some great free food, did I mention free food? &nbsp;And&nbsp;wonderful music provided by my teenage son's classical trio-cello, piano, and violin (he plays the cello) at this beautiful venue!</div><div style="text-align: center;"><a href="http://whitejacketrequiredparty.eventbrite.com/">Click here for more info</a><br /><br /><div style="text-align: left;"><span style="font-size: x-small;">Photo credits to mightyeighth.org</span></div></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-gF3LORDmwhk/UGLMr27cHfI/AAAAAAAAFQ4/rtOrWd0Voag/s1600/Gardensslide.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="236" src="http://1.bp.blogspot.com/-gF3LORDmwhk/UGLMr27cHfI/AAAAAAAAFQ4/rtOrWd0Voag/s640/Gardensslide.jpg" width="640" /></a></div><br /><div style="text-align: left;"><span style="color: #444444; font-family: Cantarell; line-height: 16px;"><br /></span></div><span style="background-color: white; color: #444444; font-family: Cantarell; line-height: 16px; text-align: justify;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-KsC-AhAd-9w/UGLL9A8Hm2I/AAAAAAAAFQo/KUCUJ4qlKMs/s1600/MuseumRotundaslide.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="236" src="http://3.bp.blogspot.com/-KsC-AhAd-9w/UGLL9A8Hm2I/AAAAAAAAFQo/KUCUJ4qlKMs/s640/MuseumRotundaslide.jpg" width="640" /></a></div><span style="background-color: white; color: #444444; font-family: Cantarell; font-size: 12px; line-height: 16px; text-align: justify;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-zWD0T_mf5Hw/UGLMQW7GzgI/AAAAAAAAFQw/nKl6kToku0k/s1600/vets2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-zWD0T_mf5Hw/UGLMQW7GzgI/AAAAAAAAFQw/nKl6kToku0k/s400/vets2.jpg" width="355" /></a></div><br />Thank you everyone for enthusiastically participating in this giveaway! &nbsp;This was so fun for me and I'm inspired to have another book giveaway very soon. &nbsp;Stay tuned! <br />XOXOXO</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><div style="text-align: left;"><br /></div></div></div> Kay @ The Church Cookhttp://www.blogger.com/profile/00250033106792097965noreply@blogger.com4tag:blogger.com,1999:blog-7415825483641131978.post-47035464474853767542012-09-24T08:40:00.000-04:002012-09-26T06:13:00.437-04:00Jenna's New Book Giveaway and Pumpkin Whoopee Pie Recipe <div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-X5YmTw7hhr8/UGBG4dxuRVI/AAAAAAAAFOA/jbC5iHfl5Sg/s1600/untitled-2-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-X5YmTw7hhr8/UGBG4dxuRVI/AAAAAAAAFOA/jbC5iHfl5Sg/s640/untitled-2-3.jpg" width="424" /></a></div><div class="" style="clear: both; text-align: center;">The first day of Fall was this past Saturday and when I woke up early this morning and opened my back door to let my fat cat Benny Boy in, I gasped in delight as the cool air hit me. &nbsp;Cool 57 degrees with no humidity. &nbsp;And in sultry Savannah, that means not only wonderful days head for all the fabulous Fall-ish foods but good hair days! &nbsp;Yeah, for Autumn!&nbsp;</div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-xm9pVFZ9ZM0/UGBGZdZ7XwI/AAAAAAAAFNo/zo5Gu2-ZUJ0/s1600/Five-questions-for-bloggerauthor-Jenna-Weber-KE24EEMB-x-large.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="470" src="http://2.bp.blogspot.com/-xm9pVFZ9ZM0/UGBGZdZ7XwI/AAAAAAAAFNo/zo5Gu2-ZUJ0/s640/Five-questions-for-bloggerauthor-Jenna-Weber-KE24EEMB-x-large.jpg" width="640" /></a></div><div style="text-align: center;"><a href="/2012/09/girls_night_turkey_burger_recipe_and.html">Last Monday's post</a> was a book giveaway for Jenna's new book. &nbsp;And many of you responded pumpkin as your favorite Fall food and here is Jenna's awesome Pumpkin Whoopee Pie recipe from <i>White Jacket Required, Culinary Coming-of-age Story. &nbsp;</i>&nbsp;</div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-IWxRrflwZh4/UGBGvwT1bAI/AAAAAAAAFN4/ULMJr92UE20/s1600/untitled-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-IWxRrflwZh4/UGBGvwT1bAI/AAAAAAAAFN4/ULMJr92UE20/s640/untitled-1.jpg" width="424" /></a></div><div class="" style="clear: both; text-align: center;">IPC kitchen made these babies for our Wednesday noon service lunch. &nbsp;Everyone went goo-goo-ga-ga over these delectable things. &nbsp;Yes, all the goodness of Fall in our mouths! &nbsp;We multiplied the recipe X4 and yielded about 74 pies. &nbsp;</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: center;"></div><div style="text-align: center;">And it's not too late to enter to win a copy of Jenna's new book, autographed of course! &nbsp;Simply answer this question on the comment form below. &nbsp;Three winners will be announced on Wednesday!<br /><br /></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-CPTMXQeypyg/UGBGl4yx73I/AAAAAAAAFNw/VVS5tZUYAZ0/s1600/untitled-1-5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/-CPTMXQeypyg/UGBGl4yx73I/AAAAAAAAFNw/VVS5tZUYAZ0/s640/untitled-1-5.jpg" width="640" /></a></div><br /></div><div style="text-align: center;"></div><div class="" style="background-color: white; clear: both; color: #444444; font-family: Cantarell; font-size: 13px; line-height: 18px;"><span style="font-family: Georgia, 'Times New Roman', Times, serif; text-align: left;"><i><b>What is your favorite Fall food?&nbsp;</b></i></span></div><div class="" style="background-color: white; clear: both; color: #444444; font-family: Cantarell; font-size: 13px; line-height: 18px;"><span style="font-family: Georgia, 'Times New Roman', Times, serif; text-align: left;"><i><b>Sweet potatoes? Turkey? Pot Pies? All things Pumpkin?</b></i></span></div><div class="separator" style="background-color: white; clear: both; color: #444444; font-family: Cantarell; font-size: 13px; line-height: 18px;"></div><ul style="background-color: white; color: #444444; font-family: Cantarell; font-size: 13px; line-height: 18px; margin: 0.5em 0px; padding: 0px 2.5em; text-align: left;"><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Georgia, 'Times New Roman', Times, serif; margin: 0px; padding: 0px;">Contest ends Tuesday, September 25, 2012&nbsp;</span><span style="font-family: Georgia, 'Times New Roman', Times, serif; margin: 0px; padding: 0px;">at midnight EST</span><span style="font-family: Georgia, 'Times New Roman', Times, serif;">. &nbsp;</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Georgia, 'Times New Roman', Times, serif;">One entry per person, please.&nbsp;</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Georgia, 'Times New Roman', Times, serif;">Winners must have US mailing addresses.&nbsp;</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Georgia, 'Times New Roman', Times, serif;">Three winners will be chosen by Random.org and notified by email. &nbsp;</span></li></ul><br /><div style="text-align: center;"><span class="Apple-style-span" style="border-collapse: separate; border-spacing: 0px; font-family: Helvetica;"><span class="Apple-style-span" style="text-align: -webkit-left;"></span></span></div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="https://sites.google.com/site/printthisrecipe/pumpkin-whoopee-pies"><img border="0" src="http://3.bp.blogspot.com/-eic-mtPutGA/UGBSVHq_cGI/AAAAAAAAFO4/YmT4ND8CYQA/s1600/printer-button.gif" /></a></div><div class="" style="clear: both; text-align: left;"><span style="font-size: xx-small;"><a href="https://sites.google.com/site/printthisrecipe/pumpkin-whoopee-pies">Print This Recipe!</a></span></div><div style="text-align: left;"><br /></div><div align="left"><b>Pumpkin Whoopee Pies</b><br /><span style="background-color: white; color: #444444; font-family: Cantarell; font-size: xx-small; line-height: 14px;">Reprinted with permission from&nbsp;</span><i style="background-color: white; color: #444444; font-family: Cantarell; font-size: x-small; line-height: 14px;">White Jacket Required: A Culinary Coming-of-Age Story&nbsp;</i><span style="background-color: white; color: #444444; font-family: Cantarell; font-size: xx-small; line-height: 14px;">© 2012 by Jenna Weber, Sterling Epicure, an imprint of Sterling Publishing Co., Inc.</span><br /><b><br /></b>Makes about 18 whoopee pies<br /><i><span style="font-size: x-small;">These cookies are very rich, almost like a cupcake, so I suggest saving this recipe for a special occasion or a rainy afternoon. The cookies are best the day you bake them; if you keep them for too long they will become a bit gummy and soft. They would also be perfect with cream cheese frosting in the middle, or on their own, sprinkled with a dusting of powdered sugar.</span></i><br /><i><span style="font-size: x-small;"><br /></span></i>For the buttercream filling<br /><div style="margin-left: 40px;">1 egg white</div><div style="margin-left: 40px;">2 tablespoons milk</div><div style="margin-left: 40px;">1 teaspoon vanilla extract</div><div style="margin-left: 40px;">2 cups powdered sugar, divided<br />¾ cup shortening</div><div style="margin-left: 40px;"><br /></div>For the cookies<br /><div style="margin-left: 40px;">2 cups brown sugar&nbsp;</div><div style="margin-left: 40px;">1 cup canola oil</div><div style="margin-left: 40px;"></div><div style="margin-left: 40px;">1½ cups canned pumpkin&nbsp;</div><div style="margin-left: 40px;">2 eggs</div><div style="margin-left: 40px;"></div><div style="margin-left: 40px;">1 teaspoon vanilla extract&nbsp;</div><div style="margin-left: 40px;">3 cups all-purpose flour</div><div style="margin-left: 40px;">1 teaspoon salt</div><div style="margin-left: 40px;"></div><div style="margin-left: 40px;">1 teaspoon baking powder&nbsp;</div><div style="margin-left: 40px;">1 teaspoon baking soda&nbsp;</div><div style="margin-left: 40px;">1½ teaspoons cinnamon&nbsp;</div><div style="margin-left: 40px;">½ teaspoon cardamom</div><div style="margin-left: 40px;">¼ teaspoon ground cloves</div><div style="margin-left: 40px;"></div><div style="margin-left: 40px;">¼ teaspoon ground white pepper&nbsp;</div><div style="margin-left: 40px;">1½ teaspoons ground ginger</div><div style="margin-left: 40px;"><br /></div><u>Make the filling</u>:&nbsp;In the bowl of a stand mixer fitted with a whisk attachment, combine the egg white, milk, vanilla extract, and 1 cup of the powdered sugar, then mix on high speed until the mixture is creamy and light. Add shortening and remaining cup of sugar, and whip on high speed until very light, about 8 to 10 minutes. Set aside.<br /><br />Preheat the oven to 325°F and line a baking sheet with parchment paper.<br /><br /><u>Make the cookies:</u>&nbsp;In a large bowl, blend together brown sugar and oil with a spoon until well combined. Add pumpkin, eggs, and vanilla and continue to stir until smooth.<br />Sift together flour, salt, baking powder, baking soda, and spices, and then add to the wet ingredients, stirring only until combined (be careful not to overmix).<br /><br />For best results, spoon batter into a piping bag with a large tip and pipe mounds of batter (about 1 tablespoon each) of batter onto the lined sheet tray, about 3 inches apart. (If you don't have a piping bag, use two large spoons and space the batter in the same way.)<br />Bake cookies for about 10-12 minutes, until they begin to turn golden. Let cool completely before sandwiching cookies together with the filling.<br />Cookie sandwiches will keep in a sealed plastic container at room temperature for a few days.<br /><div><br /></div></div><br /><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><small style="background-color: white; color: #444444; font-family: Cantarell; text-align: -webkit-left;">The above is an excerpt from the book<i>&nbsp;</i></small><small style="background-color: white; color: #444444; font-family: Cantarell; text-align: -webkit-left;"><i>White Jacket Required: A Culinary Coming-of-Age Story</i></small><small style="background-color: white; color: #444444; font-family: Cantarell; text-align: -webkit-left;">&nbsp;by Jenna Weber. The above excerpt is a digitally scanned reproduction of text from print. Although this excerpt has been proofread, occasional errors may appear due to the scanning process. Please refer to the finished book for accuracy.</small><br /><small style="background-color: white; color: #444444; font-family: Cantarell; text-align: -webkit-left;"><br /></small><span style="background-color: white; color: #444444; font-family: Cantarell; font-size: 13px; line-height: 18px; text-align: -webkit-left;"></span><small style="background-color: white; color: #444444; font-family: Cantarell; text-align: -webkit-left;"></small><b style="background-color: white; color: #444444; font-family: Cantarell; line-height: 18px; text-align: -webkit-left;"><br />Jenna Weber</b><span style="background-color: white; color: #444444; font-family: Cantarell; line-height: 18px; text-align: -webkit-left;">, author of&nbsp;</span><i style="background-color: white; color: #444444; font-family: Cantarell; line-height: 18px; text-align: -webkit-left;">White Jacket Required: A Culinary Coming-of-Age Story</i><span style="background-color: white; color: #444444; font-family: Cantarell; line-height: 18px; text-align: -webkit-left;">, is the author of the highly successful food blog&nbsp;</span><i style="background-color: white; color: #444444; font-family: Cantarell; line-height: 18px; text-align: -webkit-left;">Eat, Live, Run</i><span style="background-color: white; color: #444444; font-family: Cantarell; line-height: 18px; text-align: -webkit-left;">. In 2007, she attended Le Cordon Bleu College of Culinary Arts in Orlando, Florida. White Jacket Required is her first book. She lives in San Francisco, California. Go to&nbsp;</span><a href="http://www.eatliverun.com/" style="background-color: white; color: #81b06e; font-family: Cantarell; line-height: 18px; text-align: -webkit-left; text-decoration: none;">www.eatliverun.com</a><span style="background-color: white; color: #444444; font-family: Cantarell; line-height: 18px; text-align: -webkit-left;">&nbsp;for an up-to-the-minute look at Weber's world of food.</span></div><div style="text-align: center;"><span style="background-color: white; color: #444444; font-family: Cantarell; font-size: 13px; line-height: 18px; text-align: -webkit-left;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="border-collapse: separate; border-spacing: 0px; font-family: Helvetica;"><span class="Apple-style-span" style="text-align: -webkit-left;">For more information please visit&nbsp;<a href="http://www.eatliverun.com/">http://www.eatliverun.com</a>, and follow the author on&nbsp;<a href="https://www.facebook.com/eatliverun">Facebook</a>&nbsp;and&nbsp;<a href="https://twitter.com/eatliverun">Twitter</a></span></span></div><div style="text-align: center;"><br /></div></div> Kay @ The Church Cookhttp://www.blogger.com/profile/00250033106792097965noreply@blogger.com77tag:blogger.com,1999:blog-7415825483641131978.post-38843743758772737542012-09-21T18:13:00.002-04:002012-09-21T18:13:52.286-04:00Henry's Fish En Croute and French Country Style White Beans <div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-f6JX8uC6_50/UFxQ9vWPVBI/AAAAAAAAFLE/DrE8nSZsy80/s1600/untitled-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-f6JX8uC6_50/UFxQ9vWPVBI/AAAAAAAAFLE/DrE8nSZsy80/s640/untitled-1.jpg" width="424" /></a></div><div style="background-color: white; border: 0px; color: #4e4e4e; font-family: tahoma, helvetica, 'lucida grande', verdana, arial, sans-serif; font-size: 14px; line-height: 1.3; margin-bottom: 0.8em; margin-top: 0.8em; outline: 0px; padding: 0px; text-align: center; vertical-align: baseline;">Food is an universal language. &nbsp;I don't know how often I meet a stranger, then hear about his or her experience with Korean food. &nbsp;That stranger now becomes a friend because we have shared the same flavor and spices of my birth country; food becomes the connection of shared experiences and hearts. &nbsp;&nbsp;</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-_6w8rE_g1ik/UFxRi7o6vjI/AAAAAAAAFLo/YA5m2Bwmm34/s1600/2012-09-13_003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="312" src="http://4.bp.blogspot.com/-_6w8rE_g1ik/UFxRi7o6vjI/AAAAAAAAFLo/YA5m2Bwmm34/s640/2012-09-13_003.jpg" width="640" /></a></div><br /><div style="text-align: center;"></div><div style="color: #4e4e4e; font-family: tahoma, helvetica, 'lucida grande', verdana, arial, sans-serif; font-size: 14px; line-height: 18px;">Before I even met Henry Skipper, the&nbsp;<a href="http://mightyeighth.org/">CEO of the Mighty Eight Museum</a>, I knew I would like him. &nbsp;Any CEO who would humble himself to be in the place where the grunt work is done? &nbsp;Yes, he would be alright with me. &nbsp;And so he was. &nbsp;Genuinely warm and sincere man, who can out-cook any seasoned chefs. &nbsp;He looked quite natural in that white toque and his food, quite fabulous. &nbsp;</div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-IBxkwGP3GRg/UFxRFqJhh-I/AAAAAAAAFLM/zBO8lL6RZcw/s1600/untitled-10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-IBxkwGP3GRg/UFxRFqJhh-I/AAAAAAAAFLM/zBO8lL6RZcw/s640/untitled-10.jpg" width="424" /></a></div><div style="background-color: white; border: 0px; color: #4e4e4e; font-family: tahoma, helvetica, 'lucida grande', verdana, arial, sans-serif; font-size: 14px; line-height: 1.3; margin-bottom: 0.8em; margin-top: 0.8em; outline: 0px; padding: 0px; text-align: center; vertical-align: baseline;"><br /><div style="color: black; font-family: Times; font-size: medium; line-height: normal;"><a href="http://savannahnow.com/accent/2012-09-19/miss-sophie-mighty-eighth-museum-ceo-has-southern-culinary-greatness-his-veins#.UFzen0JZRFI"><b>Click here&nbsp;</b></a>to read more about Henry Skipper on Miss Sophie's article on Savannah Morning News.... &nbsp;</div><div class="separator" style="clear: both; color: black; font-family: Times; font-size: medium; line-height: normal;"></div><div style="color: black; font-family: Times; font-size: medium; line-height: normal;"><i>&nbsp;<span style="background-color: white; color: #4e4e4e; font-family: tahoma, helvetica, 'lucida grande', verdana, arial, sans-serif; font-size: 14px; line-height: 1.3;">I have a theory — all men who like to cook are always fantastic cooks, and Henry Skipper proves my theory.</span></i></div><i style="line-height: 1.3; text-align: -webkit-auto;">By day he serves as CEO of the Mighty Eighth Air Force Museum, but when he gets home, he becomes a&nbsp;</i><br /><i style="line-height: 1.3; text-align: -webkit-auto;">chef extraordinaire.....</i><br /><i style="line-height: 1.3; text-align: -webkit-auto;"><br /></i><a href="http://4.bp.blogspot.com/-6j5FszjEI_I/UFxRft0-X9I/AAAAAAAAFLc/cJ8rwpjeODg/s1600/untitled-3.jpg" imageanchor="1" style="background-color: transparent; margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-6j5FszjEI_I/UFxRft0-X9I/AAAAAAAAFLc/cJ8rwpjeODg/s640/untitled-3.jpg" width="432" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><span id="goog_1459172887"></span><span id="goog_1459172888"></span><br /><b>Henry’s Fish En Croute</b><br /><span style="font-size: x-small;">Recipe by Henry Skipper, CEO Mighty Eighth Museum</span><br /><span style="font-size: x-small;">Used with permission</span><br /><span style="font-size: x-small;">Serves 2</span><br /><br /> 2 fish filets, approximately 1 pound (Salmon,<br /> 1 sheet of puff pastry, thawed<br /> 9 ounces of fresh spinach (steamed and drained)<br /> 2 shallots, minced<br /> ½ cup dry white wine<br /> 1 tablespoon flour<br /> ¼ cup sour cream<br /> 1 tablespoon lemon juice<br /> 3 tablespoons butter<br /> Pinch red pepper flakes<br /> Kosher salt and pepper to taste<br /> 2 cloves garlic, minced<br /> 1 egg with 1 tablespoon water<br /><br /> In a medium sauté pan, melt butter over medium heat. Add shallots and saute until soft (3-4) minutes<br /> <div style="min-height: 14px;"><br /></div>Stir in garlic and cook for 30 seconds. Add flour to shallots and garlic and stir to combine. Slowly stir in white wine and reduce until almost evaporated. Add spinach, lemon juice, sour cream, red pepper flakes, salt and pepper. Remove from heat and allow mixture to cool.<br /> <div style="min-height: 14px;"><br /></div>Roll pastry out thin. Place 1 filet on pastry and spread spinach mixture on top. Place second filet on top of spinach and cover with pastry. Seal edges and brush with egg wash. Transfer to a greased cookie sheet. Bake at 400 degrees until brown, 20-25 minutes. Remove from oven and allow to cool for 5 minutes. Slice and serve.<br /> <div style="min-height: 14px;"><br /></div>Option: Top with your favorite seafood sauce.<br /><br /><div>Note:&nbsp;<span style="background-color: white; color: #4e4e4e; font-family: tahoma, helvetica, 'lucida grande', verdana, arial, sans-serif; font-size: 14px; line-height: 17px; text-align: -webkit-auto;">Henry’s favorite fish for this recipe is fresh local shad filets, but this recipes works well with any fish high in oil and of sufficient thickness to withstand the cooking time without drying out, such as fresh wild salmon.</span></div><div><span style="background-color: white; color: #4e4e4e; font-family: tahoma, helvetica, 'lucida grande', verdana, arial, sans-serif; font-size: 14px; line-height: 17px; text-align: -webkit-auto;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><a href="https://sites.google.com/site/printthisrecipe/henry-s-fish-en-croute"><img border="0" src="http://2.bp.blogspot.com/-v8re9rk9W8s/UFzivkKtFYI/AAAAAAAAFMw/cqu8zciwgFs/s1600/printer-button.gif" /></a></div><div><span style="background-color: white; color: #4e4e4e; font-family: tahoma, helvetica, 'lucida grande', verdana, arial, sans-serif; line-height: 17px; text-align: -webkit-auto;"><a href="https://sites.google.com/site/printthisrecipe/henry-s-fish-en-croute"><span style="font-size: xx-small;">Print This Recipe!</span></a></span></div><div><span style="background-color: white; color: #4e4e4e; font-family: tahoma, helvetica, 'lucida grande', verdana, arial, sans-serif; font-size: 14px; line-height: 17px; text-align: -webkit-auto;"><br /></span></div><div><b>French Country Style&nbsp;White Beans&nbsp;</b><br /><span style="font-size: x-small;">Recipe by Henry Skipper, CEO Mighty Eight Museum</span><br /><span style="font-size: x-small;">Serves 4</span><br /><br />This recipe should be combined with roasted or grilled pork, Chicken, Lamb or Wild Game. The meat can be served over the beans<br /><br /> 1 package of dried Porcini mushrooms, soaked in 2 cups of water<br /> 32 ounces chicken stock or broth<br /> 1 cube of Knor concentrated chicken stock<br /> 5-6 tablespoons butter, divided<br /> 1-2 packages shitake mushrooms, thinly sliced<br /> 3 small bunches green onions, green &amp; white parts, chopped<br /> 3-4 cloves of garlic, minced<br /> 1 teaspoon parsley<br /> 1 jalapeño pepper, seeded and minced<br /> 2 cans great Northern Beans, drained and rinsed well<br /> 2-3 Roma tomatoes, chopped<br /> 1 tablespoon olive oil<br /><br /> 1. Drain porcini mushrooms, reserving the liquid and discard mushrooms<br /><br /> 2. In a stock pot, combine chicken stock, Knor concentrated stock cube and 1 ½ cups of liquid from the dried porcini mushrooms and reduce until slightly thickened, approximately 10-15 minutes<br /><br /> 3. In a medium non-stick skillet, melt the butter. Add the shitake mushrooms and sauté for 2-3 minutes.&nbsp; Add the onions, jalapeno pepper and garlic and cook for 1 minute. Gently stir in beans, parsley and reduced liquid, bring to a simmer and remove from heat.&nbsp; Taste for salt &amp; pepper (Henry prefers truffle salt.) Transfer to a warm platter. Top with meat of your choice, spread fresh diced tomatoes on top and drizzle with olive oil.</div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="https://sites.google.com/site/printthisrecipe/french-country-style-white-beans"><img border="0" src="http://2.bp.blogspot.com/-v8re9rk9W8s/UFzivkKtFYI/AAAAAAAAFMw/cqu8zciwgFs/s1600/printer-button.gif" /></a></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: xx-small;"><a href="https://sites.google.com/site/printthisrecipe/french-country-style-white-beans">Print This Recipe!</a></span></div><div><br /></div><div><br /></div></div> Kay @ The Church Cookhttp://www.blogger.com/profile/00250033106792097965noreply@blogger.com4tag:blogger.com,1999:blog-7415825483641131978.post-5926136512339875892012-09-17T09:54:00.000-04:002012-09-21T07:33:43.591-04:00Girls' Night Turkey Burger Recipe and Book Giveaway! <div dir="ltr" style="text-align: left;" trbidi="on"><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-gsBPU6BqHAw/UFbsmL3XxZI/AAAAAAAAFHc/pMY3QecyYyA/s1600/untitled-2-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/-gsBPU6BqHAw/UFbsmL3XxZI/AAAAAAAAFHc/pMY3QecyYyA/s640/untitled-2-2.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Good Monday morning! &nbsp;It's September and the heat blanket which has been hovering Savannah for last three months has lifted. &nbsp; And everyone, including<a href="/2011/06/brie_guardian_of_hens.html"> my dog Brie</a> is happy to be breathing crisp, cool air. &nbsp;Without the oppressive Southern heat, our steps have springs and days are much more enjoyable to do school, work, and play. I love Savannah in September!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">And to add to this excitement, here is my first giveaway on my blog. &nbsp;I'm giving away three<i>&nbsp;autographed&nbsp;</i>copies of&nbsp;<i><b>White Jacket Required-Culinary Coming of Age Story </b></i>written by my&nbsp;very special friend, <a href="http://www.eatliverun.com/">Jenna</a>. &nbsp;She is&nbsp;an amazing chef/writer <a href="http://www.eatliverun.com/">of Eat, Live, Run</a>, incredibly beautiful inside and out, and a daughter of my most favorite couple&nbsp;<a href="http://www.ipcsav.org/">at my church</a>!&nbsp;&nbsp;</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"></div><div style="font-family: Helvetica; text-align: center;">To learn more about Jenna, please visit&nbsp;<a href="http://www.eatliverun.com/">http://www.eatliverun.com</a>, and follow her on&nbsp;<a href="https://www.facebook.com/eatliverun">Facebook</a>&nbsp;and&nbsp;<a href="https://twitter.com/eatliverun">Twitter</a></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-7SjnadfdwIU/UFbuQKAdqsI/AAAAAAAAFH0/zLy5mq5xXbk/s1600/Five-questions-for-bloggerauthor-Jenna-Weber-KE24EEMB-x-large.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="470" src="http://2.bp.blogspot.com/-7SjnadfdwIU/UFbuQKAdqsI/AAAAAAAAFH0/zLy5mq5xXbk/s640/Five-questions-for-bloggerauthor-Jenna-Weber-KE24EEMB-x-large.jpg" width="640" /></a></div><div style="text-align: center;">&nbsp;And since&nbsp;Jenna will be coming through Savannah for her book signing tour in October, &nbsp;<a href="http://savannahnow.com/authors/teri-bell">Miss Sophie</a> and I are throwing a big party to celebrate her and her new book. &nbsp;So if you are in the area, please come and join us! &nbsp;</div><div class="separator" style="clear: both; text-align: center;"><a href="http://whitejacketrequiredparty.eventbrite.com/">Click here to make a reservation (there is no cost).</a>....</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-3vUR5tPjWH4/UFbsgoEfjAI/AAAAAAAAFHU/wjIU6F4jMc4/s1600/untitled-1-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-3vUR5tPjWH4/UFbsgoEfjAI/AAAAAAAAFHU/wjIU6F4jMc4/s640/untitled-1-2.jpg" width="424" /></a></div><div style="text-align: center;">Here is one of Jenna's mouth watering recipes in the new book, &nbsp;<b>Girls' Night Turkey Burgers. &nbsp;</b>These were served at our church's Wednesday Noon Service lunch, (topped with Pepperjack cheese and tomato-caper salsa) and everyone LOVED them! &nbsp;</div><div style="text-align: center;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-hX1Udoyp4K8/UFhfE-eGFaI/AAAAAAAAFJc/u_BICRzeOm4/s1600/untitled-1-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/-hX1Udoyp4K8/UFhfE-eGFaI/AAAAAAAAFJc/u_BICRzeOm4/s640/untitled-1-3.jpg" width="640" /></a></div><br /></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Georgia, 'Times New Roman', Times, serif; text-align: left;">To enter to win a</span><span style="text-align: left;"><span style="font-family: Georgia, Times New Roman, Times, serif;">&nbsp;copy of Jenna's new,&nbsp;autographed&nbsp;book,&nbsp;</span></span><span style="font-family: Georgia, 'Times New Roman', Times, serif; text-align: left;">&nbsp;all you have to do is leave a comment on this post by answering this question.</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Georgia, 'Times New Roman', Times, serif; text-align: left;">I absolutely love Fall and all the bounteous food that comes from it. &nbsp;</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Georgia, 'Times New Roman', Times, serif; text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Georgia, 'Times New Roman', Times, serif; text-align: left;"><i><b>What is your favorite Fall food?&nbsp;</b></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Georgia, 'Times New Roman', Times, serif; text-align: left;"><i><b>Sweet potatoes? Turkey? Pot Pies?</b></i></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"></div><ul><li><span style="font-family: Georgia, 'Times New Roman', Times, serif; margin: 0px; padding: 0px; text-align: left;">Contest ends Tuesday, September 25, 2012&nbsp;</span><span style="font-family: Georgia, 'Times New Roman', Times, serif; margin: 0px; padding: 0px; text-align: left;">at midnight EST</span><span style="font-family: Georgia, 'Times New Roman', Times, serif; text-align: left;">.&nbsp;</span></li><li><span style="font-family: Georgia, 'Times New Roman', Times, serif; text-align: left;">One entry per person, please.&nbsp;</span></li><li><span style="font-family: Georgia, 'Times New Roman', Times, serif; text-align: left;">Winners must have a US mailing address.&nbsp;</span></li><li><span style="font-family: Georgia, 'Times New Roman', Times, serif; text-align: left;">Three winners will be chosen by Random.org and notified by email.</span></li></ul><br /><br /><br /><span class="Apple-style-span" style="border-collapse: separate; border-spacing: 0px; font-family: Helvetica;"></span><br /><div style="text-align: left;"><b>Girls' Night Turkey Burgers with Spicy Sweet Potato Fries</b></div><div style="text-align: left;"><span class="Apple-style-span" style="border-collapse: separate; border-spacing: 0px;"><span style="font-size: x-small;">Reprinted with permission from&nbsp;<i>White Jacket Required: A Culinary Coming-of-Age Story&nbsp;</i>© 2012 by Jenna Weber, Sterling Epicure, an imprint of Sterling Publishing Co., Inc.</span></span></div><div><br /></div><div style="text-align: left;"><b><br /></b></div><div align="left"><b>Serves 2</b><br /><i>Old Bay seasoning is the secret ingredient in these easy and healthy turkey burgers. I like to serve mine with melted cheddar or pepperjack cheese on top. The spicy sweet potato fries (baked of course!) complete the meal.</i><br /><i><br /></i><br /><div style="margin-left: 40px;"><b>1 large sweet potato, peeled and sliced into matchstick-thin slices&nbsp;</b></div><div style="margin-left: 40px;"><b>Sea salt</b><br /><br /><b>1/8 teaspoon cayenne pepper, or to taste&nbsp;</b></div><div style="margin-left: 40px;"><b>Cooking oil spray</b><br /><br /><b>½ pound lean ground turkey&nbsp;</b></div><div style="margin-left: 40px;"><b>1 egg, lightly beaten</b><br /><b>½ teaspoon sea salt</b><br /><b>1 teaspoon Old Bay seasoning&nbsp;</b></div><div style="margin-left: 40px;"><b>1 red bell pepper, chopped</b><br /><b>2 slices cheddar or pepperjack cheese (optional but delicious)&nbsp;</b></div><div style="margin-left: 40px;"><b>2 hamburger buns, toasted (preferably whole wheat)&nbsp;</b></div><div style="margin-left: 40px;"><b>Ketchup or hot sauce</b></div><div style="margin-left: 40px;"><b><br /></b></div><div style="margin-left: 40px;"><b><br /></b></div>Preheat the oven to 400°F and grease a cookie sheet.<br /><br />Arrange the sweet potato slices in one layer on the sheet and sprinkle with sea salt and cayenne. Spray fries with vegetable oil spray and bake for 30 minutes, turning each fry over midway through baking.<br /><br />In a large bowl, combine the turkey, egg, salt, Old Bay seasoning, and bell pepper. Mix thoroughly either with your hands or with a spoon until everything comes together and is combined well. Form into two even patties.<br /><br />Cook the burgers in a nonstick skillet over moderate heat until cooked through, about 7 minutes per side. Top each with a slice of cheese and cook two minutes longer, allowing the cheese to melt.<br /><br />Remove from heat and serve on toasted buns, topped with desired accompaniments. Serve with hot sweet potato fries and plenty of ketchup and hot sauce.<br /><br /><small>The above is an excerpt from the book<i>&nbsp;</i></small><small><i>White Jacket Required: A Culinary Coming-of-Age Story</i></small><small>&nbsp;by Jenna Weber. The above excerpt is a digitally scanned reproduction of text from print. Although this excerpt has been proofread, occasional errors may appear due to the scanning process. Please refer to the finished book for accuracy.</small><br /><small><br /></small><small>Reprinted with permission from&nbsp;<i>White Jacket Required: A Culinary Coming-of-Age Story&nbsp;</i>© 2012 by Jenna Weber, Sterling Epicure, an imprint of Sterling Publishing Co., Inc.</small><br /><small><br /></small><small></small><b><br />Jenna Weber</b>, author of&nbsp;<i>White Jacket Required: A Culinary Coming-of-Age Story</i>, is the author of the highly successful food blog&nbsp;<i>Eat, Live, Run</i>. In 2007, she attended Le Cordon Bleu College of Culinary Arts in Orlando, Florida. White Jacket Required is her first book. She lives in San Francisco, California. Go to&nbsp;<a href="http://www.eatliverun.com/">www.eatliverun.com</a>&nbsp;for an up-to-the-minute look at Weber's world of food.<br /><br />For large volume cooking: &nbsp;10 lbs of ground turkey was used to yield about 32- 5 oz burgers. <br /><br /></div><div align="left"><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="https://sites.google.com/site/printthisrecipe/girls-night-turkey-burgers"><img border="0" src="http://1.bp.blogspot.com/-qh5EWWCsL-U/UFcmG82BQPI/AAAAAAAAFIo/Wa2qAonez7s/s1600/printer-button.gif" /></a></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: xx-small;"><a href="https://sites.google.com/site/printthisrecipe/girls-night-turkey-burgers">Print This Recipe!</a></span></div><div align="left"><br /></div><div><br /></div></div> Kay @ The Church Cookhttp://www.blogger.com/profile/00250033106792097965noreply@blogger.com51tag:blogger.com,1999:blog-7415825483641131978.post-59460592590823503062012-08-22T17:34:00.001-04:002012-08-22T17:34:13.417-04:00Passing of the Summer and Baba Ghanoush Recipe <div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-BjihV2EKVdQ/UDVHTxTVw6I/AAAAAAAAFFs/-THQ8LapVrU/s1600/untitled-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-BjihV2EKVdQ/UDVHTxTVw6I/AAAAAAAAFFs/-THQ8LapVrU/s640/untitled-1.jpg" width="424" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: #274e13;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="background-color: white; color: #274e13; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 19px;">The little songs of summer are all gone today.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: #274e13; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 19px;"></span><span class="Apple-style-span" style="line-height: 19px;">The little insect instruments are all packed away:</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: #274e13; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 19px;"></span><span class="Apple-style-span" style="line-height: 19px;">The bumblebee's snare drum, the grasshopper's guitar,</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: #274e13; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 19px;"></span><span class="Apple-style-span" style="line-height: 19px;">The katydid's banjo, the cricket's violin,</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: #274e13; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 19px;"></span><span class="Apple-style-span" style="line-height: 19px;">The dragonfly's cello have ceased their merry din.</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: #274e13; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 19px;"></span><span class="Apple-style-span" style="line-height: 19px;">Oh, where is the orchestra?&nbsp; From harpist down to drummer</span><span class="Apple-style-span" style="line-height: 19px;"></span></span></span></div><div style="margin-bottom: 10px; margin-top: 10px; text-align: center;"><span class="Apple-style-span" style="background-color: white; color: #274e13; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">They've all disappeared with the passing of the summer.</span></div><div style="margin-bottom: 10px; margin-top: 10px; text-align: center;"><span class="Apple-style-span" style="background-color: white; color: #274e13; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">~ by Rowena Bennett</span></div><div style="margin-bottom: 10px; margin-top: 10px; text-align: center;"><br /></div><div style="margin-bottom: 10px; margin-top: 10px; text-align: center;">Buying school supplies, textbooks, readers, and organizing my children's daily school schedule...sigh. &nbsp;Summer is coming to an end. &nbsp;And I feel rather &nbsp;purplish like this eggplant; &nbsp;sad to see summer passing, but I suppose all good things must come to end. &nbsp;Read more about this beautiful fruit/berry/night shade vegetable and recipes from Miss Sophie's weekly food column on Savannah Morning News......<a href="http://savannahnow.com/accent/2012-08-22/miss-sophie-casseroles-sandwiches-eggplant-hit-its-peak-time-year#.UDVI4GhpAzY">click here</a>. &nbsp;</div><div style="color: #4e4e4e; font-family: tahoma, helvetica, 'lucida grande', verdana, arial, sans-serif; font-size: 13px; font-weight: bold; line-height: 17px; text-align: center;"><span class="Apple-style-span" style="color: #4e4e4e; font-family: tahoma, helvetica, 'lucida grande', verdana, arial, sans-serif; font-size: 13px; font-weight: 100; line-height: 17px;"><strong style="font-weight: 800;"><br /></strong></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #4e4e4e; font-family: tahoma, helvetica, 'lucida grande', verdana, arial, sans-serif; font-size: 13px; font-weight: 800; line-height: 17px;"><br /></span></div><span class="Apple-style-span" style="color: #4e4e4e; font-family: tahoma, helvetica, 'lucida grande', verdana, arial, sans-serif; font-size: 13px; font-weight: 100; line-height: 17px;"><strong style="font-weight: 800;">BABA GHANOUSH</strong></span><br /><span class="Apple-style-span" style="color: #4e4e4e; font-family: tahoma, helvetica, 'lucida grande', verdana, arial, sans-serif; font-size: x-small;"><span class="Apple-style-span" style="line-height: 17px;">Recipe by Miss Sophie</span></span><br /><span class="Apple-style-span" style="color: #4e4e4e; font-family: tahoma, helvetica, 'lucida grande', verdana, arial, sans-serif; font-size: x-small;"><span class="Apple-style-span" style="line-height: 17px;">Used with Permission</span></span><br /><span class="Apple-style-span" style="color: #4e4e4e; font-family: tahoma, helvetica, 'lucida grande', verdana, arial, sans-serif; font-size: 13px; font-weight: 100; line-height: 17px;"><strong style="font-weight: 800;"><br /></strong></span><br /><div style="text-align: center;"></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #4e4e4e; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 17px;">2 medium eggplants, approximately 2 pounds</span></div><span class="Apple-style-span" style="color: #4e4e4e; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 21px;"></span><br /><div style="border-bottom-width: 0px; border-color: initial; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-style: initial; border-top-width: 0px; font-style: inherit; font-weight: inherit; line-height: 1.3; margin-bottom: 0.8em; margin-left: 0px; margin-right: 0px; margin-top: 0.8em; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; vertical-align: baseline;"><span class="Apple-style-span" style="color: #4e4e4e; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 21px;">Salt &amp; Pepper to taste</span></div><span class="Apple-style-span" style="color: #4e4e4e; line-height: 21px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"></span></span><div style="border-bottom-width: 0px; border-color: initial; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-style: initial; border-top-width: 0px; font-style: inherit; font-weight: inherit; line-height: 1.3; margin-bottom: 0.8em; margin-left: 0px; margin-right: 0px; margin-top: 0.8em; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; vertical-align: baseline;"><span class="Apple-style-span" style="color: #4e4e4e; line-height: 21px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1/3 cup lemon juice</span></span></div><span class="Apple-style-span" style="color: #4e4e4e; line-height: 21px;"><div style="border-bottom-width: 0px; border-color: initial; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-style: initial; border-top-width: 0px; font-style: inherit; font-weight: inherit; line-height: 1.3; margin-bottom: 0.8em; margin-left: 0px; margin-right: 0px; margin-top: 0.8em; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">¼ cup tahini (Sesame Seed Paste)</span></div><div style="border-bottom-width: 0px; border-color: initial; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-style: initial; border-top-width: 0px; font-style: inherit; font-weight: inherit; line-height: 1.3; margin-bottom: 0.8em; margin-left: 0px; margin-right: 0px; margin-top: 0.8em; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 tablespoon parsley, chopped fine</span></div><div style="border-bottom-width: 0px; border-color: initial; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-style: initial; border-top-width: 0px; font-style: inherit; font-weight: inherit; line-height: 1.3; margin-bottom: 0.8em; margin-left: 0px; margin-right: 0px; margin-top: 0.8em; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 teaspoon cumin</span></div><div style="border-bottom-width: 0px; border-color: initial; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-style: initial; border-top-width: 0px; font-style: inherit; font-weight: inherit; line-height: 1.3; margin-bottom: 0.8em; margin-left: 0px; margin-right: 0px; margin-top: 0.8em; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 teaspoon paprika</span></div><div style="border-bottom-width: 0px; border-color: initial; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-style: initial; border-top-width: 0px; font-style: inherit; font-weight: inherit; line-height: 1.3; margin-bottom: 0.8em; margin-left: 0px; margin-right: 0px; margin-top: 0.8em; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2 tablespoons olive oil</span></div><div style="border-bottom-width: 0px; border-color: initial; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-style: initial; border-top-width: 0px; font-style: inherit; font-weight: inherit; line-height: 1.3; margin-bottom: 0.8em; margin-left: 0px; margin-right: 0px; margin-top: 0.8em; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2 cloves garlic, minced</span></div><div style="border-bottom-width: 0px; border-color: initial; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-style: initial; border-top-width: 0px; font-style: inherit; font-weight: inherit; line-height: 1.3; margin-bottom: 0.8em; margin-left: 0px; margin-right: 0px; margin-top: 0.8em; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; vertical-align: baseline;"><br /></div><div style="border-bottom-width: 0px; border-color: initial; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 0.95em; font-style: inherit; font-weight: inherit; line-height: 1.3; margin-bottom: 0.8em; margin-left: 0px; margin-right: 0px; margin-top: 0.8em; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; vertical-align: baseline;">Pre-heat oven to 375 F. Grease a 10X13 cookie sheet with cooking spray</div><div style="border-bottom-width: 0px; border-color: initial; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 0.95em; font-style: inherit; font-weight: inherit; line-height: 1.3; margin-bottom: 0.8em; margin-left: 0px; margin-right: 0px; margin-top: 0.8em; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; vertical-align: baseline;">Peel &amp; slice eggplant. Salt both side of eggplant slices and place in a colander over a bowl, set aside for 30 minutes then rinse well and pat dry. Lay slices in a single layer on a greased baking sheet. Brush each slice with olive oil. Roast eggplant in oven for 10-15 minutes or until soft. Remove from oven and allow to cool completely.</div><div style="border-bottom-width: 0px; border-color: initial; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-style: initial; border-top-width: 0px; font-family: inherit; font-style: inherit; font-weight: inherit; line-height: 1.3; margin-bottom: 0.8em; margin-left: 0px; margin-right: 0px; margin-top: 0.8em; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; vertical-align: baseline;"><div style="font-size: 0.95em;">Drain any liquid that may have accumulated from the eggplant. Process eggplant in a food processor until smooth. Add lemon juice, tahini, parsley, cumin, paprika, olive oil and garlic to eggplant puree and process until well blended. Pour into serving bowl, sprinkle with fresh parsley and serve with pita chips.</div><div style="font-size: 0.95em;"><br /></div><div class="separator" style="clear: both; font-size: 0.95em; text-align: left;"><a href="https://sites.google.com/site/printthisrecipe/baba-ghanoush"><img border="0" src="http://2.bp.blogspot.com/-hdhAm5xj5fU/UDVOQp3Q7EI/AAAAAAAAFGg/jVMaRYpbXGE/s1600/printer-button.gif" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: xx-small;"><a href="https://sites.google.com/site/printthisrecipe/baba-ghanoush">Print This Recipe!</a></span></div><div style="font-size: 0.95em;"><br /></div></div></span></div> Kay @ The Church Cookhttp://www.blogger.com/profile/00250033106792097965noreply@blogger.com6tag:blogger.com,1999:blog-7415825483641131978.post-71041134158090137972012-08-20T00:30:00.000-04:002012-08-20T07:40:27.288-04:00Communion Dinner 2012-Sunday Dinner and German Chocolate Cake Recipe <div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-XN5KWB2a87o/UC1P8lCqYYI/AAAAAAAAFE0/snuAgLcWaPo/s1600/untitled-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-XN5KWB2a87o/UC1P8lCqYYI/AAAAAAAAFE0/snuAgLcWaPo/s640/untitled-3.jpg" width="424" /></a></div><div style="text-align: center;">&nbsp;A week ago Sunday was our last Communion Season dinner and we wanted to finish strong after four-dinner-marathon. &nbsp;And if my church family couldn't remember what they had for four dinners in a row, they will certainly remember this German Chocolate Cake! &nbsp;! &nbsp;The cake was so moist and the frosting made with pecans and coconut was outstanding. &nbsp;Here is what the rest of the menu looked like:</div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-1scOQIlINic/UC1Ph81WVBI/AAAAAAAAFEc/EVjmE4Ck3kA/s1600/untitled-1-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-1scOQIlINic/UC1Ph81WVBI/AAAAAAAAFEc/EVjmE4Ck3kA/s640/untitled-1-2.jpg" width="640" /></a></div><div style="text-align: center;">&nbsp;<span class="Apple-style-span" style="font-size: large;">Communion/Sunday Dinner Menu for 280</span></div><div style="text-align: center;"><b><span class="Apple-style-span" style="font-size: x-small;">(Click hyperlink for recipes)</span></b><br /><b><span class="Apple-style-span" style="font-size: x-small;"><br /></span></b></div><div style="text-align: center;"><b>Pork Tenderloin with <a href="http://www.thechurchcookblog.com/2012/06/grilled-pork-chops-with-coffee-dry-rub.html">Coffee Rub</a> </b>(60 lbs of pork tenderloin)</div><div style="text-align: center;"><a href="http://www.thechurchcookblog.com/2011/04/simple-pineapple-salsa.html"><b>Pineapple-Papaya Salsa</b> </a>(10 pineapples, 8 papayas, 16 bell peppers, variety colors)</div><div style="text-align: center;"><b>Garden Salad with <a href="http://www.thechurchcookblog.com/2010/03/ranch-dressing.html">Buttermilk Ranch Dressing</a></b> (36 small heads of Romaine, 2 1/2 lbs. tomatoes, 3 large cucumbers, 7 cups of dressing)</div><div style="text-align: center;"><b>French Bread with Cheese Spread </b>(280 pieces, 6 cups of cheese spread)</div><div style="text-align: center;"><b>Watermelon Slices</b> (4 large seedless melons)</div><div style="text-align: center;"><b>German Chocolate Cake</b> (225 pieces)</div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-_pkp_9VoxQE/UC1PnEEPQ_I/AAAAAAAAFEk/MVbvLFZjAN0/s1600/untitled-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-_pkp_9VoxQE/UC1PnEEPQ_I/AAAAAAAAFEk/MVbvLFZjAN0/s640/untitled-1.jpg" width="424" /></a></div><div style="text-align: center;">&nbsp;The key to making the cake moist and fluffy is not over beating the batter, especially in large volume baking. &nbsp;Sift the flour, baking soda, and salt together first. &nbsp;Then we use a hand-held mixer and a large mixing bowl rather than a large commercial mixer. &nbsp; This gives us much better control and avoid over mixing. <br /><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-5gjejv-9lbQ/UC1PwK1O0bI/AAAAAAAAFEs/LMQYE7r-RgE/s1600/untitled-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/-5gjejv-9lbQ/UC1PwK1O0bI/AAAAAAAAFEs/LMQYE7r-RgE/s640/untitled-2.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">The frosting will take much longer when cooking recipe x10. &nbsp;Use the heaviest gauge aluminum stock pot you can find in your kitchen. &nbsp; Cook the ingredients in low-medium heat until frosting turns light golden color and thickens, it takes good bit of patience but so worth it! &nbsp;Are you measuring baking ingredients by weight yet? &nbsp;Oh, this is a must if baking in large volume! &nbsp;Here is the <a href="http://www.thechurchcookblog.com/p/baking-conversion-chart.html">conversion chart </a>you can use. &nbsp;</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"></div><br /><div class="separator" style="clear: both; text-align: center;"></div><span class="Apple-style-span" style="color: #7a7a7a; font-family: Verdana, Arial, sans-serif; font-size: 14px; font-weight: bold;">German Chocolate Cake</span><br /><span class="Apple-style-span" style="color: #666666; font-size: 11px;">Adapted from Allrecipe</span><span class="Apple-style-span" style="color: #666666; font-size: 11px;"></span><br /><div><br /></div><ul style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 cup water</span></li><li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4 (1 ounce) squares German sweet chocolate</span></li><li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cup butter, softened</span></li><li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 cups white sugar</span></li><li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4&nbsp;egg&nbsp;yolks</span></li><li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 teaspoon&nbsp;vanilla&nbsp;extract</span></li><li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cup buttermilk</span></li><li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 1/2 cups cake flour</span></li><li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 teaspoon&nbsp;baking soda</span></li><li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 teaspoon salt</span></li><li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4 egg whites</span></li><li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">&nbsp;</span></li><li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Filling:</span></li><li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cup white sugar</span></li><li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cup evaporated milk</span></li><li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 cup butter</span></li><li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3 egg yolks, beaten</span></li><li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 1/3 cups flaked coconut</span></li><li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cup chopped pecans</span></li><li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 teaspoon vanilla extract</span></li><li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">&nbsp;</span></li><li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Preheat the oven to 350 degrees F. &nbsp;With vegetable oil spray, spray 9x13 pan ( or three 9 inch round pans). &nbsp;Sift the flour, baking soda and salt together and set it aside. &nbsp;</span></li></ul><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="line-height: 16px;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="line-height: 16px;">In a small sauce pan, heat water until steaming. &nbsp;Add chocolate and stir to melt. &nbsp;Off the heat, cool and add vanilla extract. &nbsp;&nbsp;</span></span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="line-height: 16px;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="line-height: 16px;">Using a hand held mixer, beat egg whites until stiff peaks form. &nbsp;Set aside. &nbsp;</span></span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="line-height: 16px;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="line-height: 16px;">Cream butter and sugar until pale yellow and fluffy in a large bowl. Add egg yolks, one at a time. &nbsp;Stir in melted chocolate mixture. &nbsp;Alternate flour mixture and buttermilk, being careful not to over mix. &nbsp;Using a rubber spatula, quickly fold in beaten egg whites until white streaks disappear. &nbsp;</span></span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="line-height: 16px;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="line-height: 16px;">Pour into prepared pan(s) and bake until a toothpick inserted comes out clean, about 30 minutes. &nbsp;Cool for about 10 minutes and turn out onto wire rack. Cool while making the frosting.&nbsp;</span></span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="line-height: 16px;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="line-height: 16px;">For Filling: &nbsp;In a large sauce pan, combine sugar, evaporated milk, butter, egg yolks, and cook over low/medium heat, stirring until thickened. &nbsp;12-15 minutes. &nbsp;Off the heat, add vanilla extract, coconut and pecans. &nbsp;Cool before icing the cake.&nbsp;</span></span><br /><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="line-height: 16px;"><br /></span></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="line-height: 16px;">For large volume baking tips:</span></span><br /><br /><ul style="text-align: left;"><li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; line-height: 16px;">5-12x24x2 steam pans used</span></li><li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; line-height: 16px;">Above recipe x2 makes 1 steam pan, which yields about 45 pieces per pan. &nbsp;</span></li><li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; line-height: 16px;">Cakes can be baked ahead and frozen up to 2 weeks</span></li><li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; line-height: 16px;">Dry ingredients for the frosting can be measured days ahead and frosting made on the day of serving.</span></li><li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; line-height: 16px;">Frosting recipe x10 took about 45 minutes to thicken&nbsp;</span></li></ul></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="line-height: 16px;"><br /></span></span></div></div> Kay @ The Church Cookhttp://www.blogger.com/profile/00250033106792097965noreply@blogger.com11tag:blogger.com,1999:blog-7415825483641131978.post-55219386675717141212012-08-14T09:14:00.001-04:002012-10-01T20:18:58.661-04:00Communion Dinner 2012-Saturday Dinner and Spice Rub Recipe <div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-lQUaGnuUngg/UCpHKUbCdsI/AAAAAAAAFA8/NEw4NNEu6rA/s1600/untitled-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-lQUaGnuUngg/UCpHKUbCdsI/AAAAAAAAFA8/NEw4NNEu6rA/s640/untitled-2.jpg" width="424" /></a></div><div style="text-align: center;">&nbsp;Dinner #3 Saturday dinner was a simple one. &nbsp;Since the staff and I have been prepping and cooking for &nbsp;last five days in a row, we wanted to keep things simple. &nbsp; And one more dinner to go!</div><div style="text-align: center;"><br /></div><div style="text-align: left;">The <b>menu for Saturday night dinner for 180</b> was as follows:</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Blackened Chicken <a href="/2012/03/girl_scout_cookie_cake_bars_pizza.html">Marinara</a> (55 lbs of boneless, skinless breast)&nbsp;</div><div style="text-align: left;">Served over Linguini (20 lbs)</div><div style="text-align: left;">Garlic Toast (220 pieces)</div><div style="text-align: left;"><a href="/2010/04/greek_salad.html">Greek Salad&nbsp;</a></div><div style="text-align: left;"><a href="/2010/03/cheese_cake_with_praline_and_brandy.html">Cheesecake </a>with Caramel Sauce&nbsp;</div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-sOZV0BbD0gw/UCpRzr_v0BI/AAAAAAAAFCk/S5lk_fTOEd0/s1600/untitled-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="http://1.bp.blogspot.com/-sOZV0BbD0gw/UCpRzr_v0BI/AAAAAAAAFCk/S5lk_fTOEd0/s640/untitled-1.jpg" width="640" /></a></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span">Dry rub works best&nbsp;</span>rather than wet marinade when&nbsp;<span class="Apple-style-span">you have such a large quantity of meat, &nbsp; It's easier to keep good crust this way and searing the meat is a snap. &nbsp; On a&nbsp;<a href="http://www.thechurchcookblog.com/2011/09/4-burner-commericial-griddle.html">smokey hot oiled griddle</a>, sear and par cook the chicken breast and finish in the 375 degree oven. &nbsp;Make sure to temp the meat at 160 degrees F internally &nbsp;to keep things nice and moist. &nbsp;This spice rub works great for just about any types of meat for grilling or pan searing. &nbsp;</span></div></div><div style="text-align: center;"></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Spice Rub&nbsp;</b></div></div><div style="text-align: center;"><div style="text-align: left;"><span class="Apple-style-span" style="font-size: x-small;">Makes about 3 cups</span></div></div><div style="text-align: center;"><br /></div>1/2 cup paprika<br />1/2 cup light brown sugar, or to taste<br />1/4 cup salt<br />1/4 cup granulated garlic<br />1/4 cup freshly ground black pepper<br />1/4 cup chili powder<br />2 tablespoons onion powder<br />2 tablespoons dried oregano<br />2 tablespoons dried thyme <br />2 tablespoon dried parsley<br />2 &nbsp;tablespoon dried basil<br /><br /><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 tablespoons cayenne pepper, or to taste</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br /></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">In a bowl, combine all the ingredients and mix well. &nbsp;Store in airtight container and keep it in cool, dry place. &nbsp;</div><div><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="https://sites.google.com/site/printthisrecipe/dry-rub"><img border="0" src="http://3.bp.blogspot.com/-5FhlH__NMl0/UCpN6z-SnJI/AAAAAAAAFBw/XEu8UAxY2AE/s1600/printer-button.gif" /></a></div><div><span class="Apple-style-span" style="font-size: xx-small;"><a href="https://sites.google.com/site/printthisrecipe/dry-rub">Print This Recipe!</a></span></div></div> Kay @ The Church Cookhttp://www.blogger.com/profile/00250033106792097965noreply@blogger.com6tag:blogger.com,1999:blog-7415825483641131978.post-61921855753855320132012-08-13T09:47:00.001-04:002012-08-13T11:10:23.793-04:00Communion Season 2012- Friday Dinner and Bulgogi Recipe <div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-N2FoD155WxM/UCj6p1lQCSI/AAAAAAAAE_Y/Sg3hxFA9Cdk/s1600/untitled-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="430" src="http://4.bp.blogspot.com/-N2FoD155WxM/UCj6p1lQCSI/AAAAAAAAE_Y/Sg3hxFA9Cdk/s640/untitled-1.jpg" width="640" /></a></div><div style="color: #232323; font: 13.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px;"><div class="separator" style="clear: both; text-align: center;"></div><span class="Apple-style-span" style="font-size: xx-small;"><a href="http://eatingandliving.blogspot.com/">Photo by Hyosun @ Eating and Living</a></span><br /><br /><br /><div style="text-align: center;">On Friday was our meal two for our Annual Communion Season dinners and I wanted to make something very special for my church family, and of course Korean food it had to be! &nbsp;Korean Beef BBQ or Bulgogi is most likely the best well known meat dish and for trusted recipes, I always to go Hyosun's Korean food site, <a href="http://eatingandliving.blogspot.com/">Eating and Living.</a> &nbsp;</div><div style="text-align: center;"><br /></div><div style="text-align: center;">I have planned this menu several months ahead not knowing that Hyosun of Eating and LIving blog would be coming to visit me in Savannah in conjunction with her business trip! &nbsp;Can you believe that!? &nbsp;Though I have "known" her through her blog for last two years, I was beyond ecstatic and honored to meet her in person. &nbsp;So Friday afternoon,when Hyosun was done with her work, she came to IPC kitchen and helped with the meal prep for 200. &nbsp;</div><div style="text-align: center;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Friday Dinner Menu for 200</b></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><a href="http://eatingandliving.blogspot.com/2010/05/bulgogi-korean-bbq-beef.html">Bulgogi </a>with Teriyaki Sauce (65 lbs of bottom round sliced paper thin)</div><div style="text-align: left;">Steamed Rice (28 lbs of rice), <a href="http://www.thechurchcookblog.com/2012/01/simple-wild-rice-pilaf-for-300.html">click here for method</a></div><div style="text-align: left;"><a href="http://www.thechurchcookblog.com/2010/05/fried-egg-rolls.html">Fried Egg Rolls</a> with Red Chili Sauce &nbsp;(250)</div><div style="text-align: left;"><a href="/2012/03/eat_your_veggies.html">Sauteed Vegetable Medley</a> &nbsp;(12 lbs of frozen beans/18 lbs of broccoli/8 large onions/24 bell peppers)</div><div style="text-align: left;">Garden Salad with <a href="http://www.thechurchcookblog.com/2010/02/spiced-salad-dressing.html">Spiced Dressing </a>(9 large heads of Romaine, with red onions, cucumbers, cherry tomatoes)</div><div style="text-align: left;">Coconut-Kiwi Cake&nbsp;(recipe x10 = 4 pans/180 pieces)&nbsp; &nbsp;</div><br />For detailed preparation instruction from Hyosun's site<b>, <a href="http://eatingandliving.blogspot.com/2010/05/bulgogi-korean-bbq-beef.html">Click Here.</a>&nbsp;</b><br /><b><br /></b><b>Bulgogi&nbsp;</b><br /><span class="Apple-style-span" style="font-size: xx-small;"><a href="http://eatingandliving.blogspot.com/2010/05/bulgogi-korean-bbq-beef.html">Recipe by Eating and Living</a></span><br /><span class="Apple-style-span" style="font-size: xx-small;">Used with Permission</span></div><div style="color: #232323; font: 13.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 15.0px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span></div><div style="color: #232323; font: 13.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 15.0px;"><span class="Apple-style-span" style="color: #222222; line-height: 18px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 pounds thinly sliced beef (rib eye or top sirloin)*<br />3 scallions cut into 2-inch pieces<br />1 small onion thinly sliced</span></span><span class="Apple-style-span" style="color: #222222; line-height: 18px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">10 mushroom caps sliced (optional)</span></span><br /><span class="Apple-style-span" style="color: #222222; line-height: 18px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></span></div><div style="color: #232323; font: 13.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">6 tablespoons soy sauce</span></div><div style="color: #232323; font: 13.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">3 tablespoons water</span></div><div style="color: #232323; font: 13.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 tablespoons sugar</span></div><div style="color: #232323; font: 13.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 tablespoons honey</span></div><div style="color: #232323; font: 13.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 tablespoons rice wine (or <i>mirin</i>)</span></div><div style="color: #232323; font: 13.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 tablespoons garlic</span></div><div style="color: #232323; font: 13.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 tablespoons sesame oil</span></div><div style="color: #232323; font: 13.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 teaspoons sesame seeds</span></div><div style="color: #232323; font: 13.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">3 tablespoons grated Asian pear (optional)</span></div><div style="color: #232323; font: 13.0px Arial; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/8 teaspoon pepper</span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">(*Pre-sliced&nbsp;<span style="font-style: italic;">bulgogi&nbsp;</span>meat is sold at any Korean market. Pay a little more to get good quality meat. If cutting the beef at home, partially freeze for about an hour to firm it up for easier slicing. Cut across the grain into about 1/8-inch thick slices.)<br /><br />Mix all the marinade ingredients in a large bowl. If using packaged pre-sliced meat, separate the slices. Add the meat and vegetables to the marinade and toss gently to combineeverything well. Marinate the meat for about an hour. Grill on a charcoal or gas grill or pan fry in a skillet over high heat until slightly caramelized. (Preheat and lightly oil with sesame oil before adding the meat. If pan frying, do not crowd the skillet.)</span></span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><br /></span></span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><u>Note:</u> Since rib eye or top sirloin would be too expensive to feed 200, I purchased bottom round cut and had the butcher slice it very thinly.&nbsp;</span></span><br /><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span><br /><div class="separator" style="clear: both; text-align: left;"><a href="https://sites.google.com/site/printthisrecipe/bulgogi-korean-beef-bbq"><img border="0" src="http://1.bp.blogspot.com/-QCaYrEjyHh8/UCj-qwvZWSI/AAAAAAAAFAA/SV5JcTAWHfQ/s1600/printer-button.gif" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: xx-small;"><a href="https://sites.google.com/site/printthisrecipe/bulgogi-korean-beef-bbq">Print This Recipe!</a></span></div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-q0lR5p5QL2o/UCj8yYSBqII/AAAAAAAAE_4/SxdHoYBi-7k/s1600/2012-08-13_004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-q0lR5p5QL2o/UCj8yYSBqII/AAAAAAAAE_4/SxdHoYBi-7k/s640/2012-08-13_004.jpg" width="542" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Even though it was a busy weekend with another two dinners ahead, Hyosun and I carved out some to frolic around town. &nbsp; It was as though I have known her all my life. &nbsp;We talked incessantly about blogging, food photography, our children, food photo props, our dreams, faith and more blogging.&nbsp;</span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-qN1eNaJofdg/UCj8p1qtCHI/AAAAAAAAE_g/R1o0nHvFtoU/s1600/2012-08-13_001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="http://3.bp.blogspot.com/-qN1eNaJofdg/UCj8p1qtCHI/AAAAAAAAE_g/R1o0nHvFtoU/s640/2012-08-13_001.jpg" width="640" /></a></div><div style="text-align: center;">&nbsp;On Saturday, we went to <a href="http://www.savannahtearoom.com/">The Tea Room </a>for an early lunch. Both our salads were fabulous and Hyosun fell in love with my favorite tea in the world, <a href="http://www.savannahtearoom.com/index1.html">Emperor's Bride Tea</a>. &nbsp;</div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-U0lPpMltqec/UCj8rp32RCI/AAAAAAAAE_o/-QoiVLlMPqk/s1600/2012-08-13_002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="482" src="http://1.bp.blogspot.com/-U0lPpMltqec/UCj8rp32RCI/AAAAAAAAE_o/-QoiVLlMPqk/s640/2012-08-13_002.jpg" width="640" /></a>&nbsp;</div><div class="separator" style="clear: both; text-align: center;">I gave Hyosun a quick tour of <a href="http://www.ipcsav.org/">my beloved church</a>. &nbsp;I am never tired of looking at my church's exquisite steeple and the sanctuary ceiling. &nbsp;Can you see why?</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-ALrA9KhOdfY/UCj8vpxCxeI/AAAAAAAAE_w/6UY_KwdK-cg/s1600/2012-08-13_003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-ALrA9KhOdfY/UCj8vpxCxeI/AAAAAAAAE_w/6UY_KwdK-cg/s640/2012-08-13_003.jpg" width="496" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">&nbsp;It was simply wonderful to meet someone for the first time and yet have the feeling as though you have reconnected with your old friend. &nbsp;Thanks so much, Hyosun for taking your time to visit me! &nbsp;Love you, my friend!&nbsp;</span></div></div></div> Kay @ The Church Cookhttp://www.blogger.com/profile/00250033106792097965noreply@blogger.com16tag:blogger.com,1999:blog-7415825483641131978.post-43370643680344388412012-08-10T09:33:00.003-04:002012-08-10T09:57:15.155-04:00Communion Season 2012 - Thursday Dinner and The Best Yellow Rice Recipe <div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-ewYuyuNk4ks/UCT_zIlJ5GI/AAAAAAAAE88/dI-3eSPJq4c/s1600/untitled-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/-ewYuyuNk4ks/UCT_zIlJ5GI/AAAAAAAAE88/dI-3eSPJq4c/s640/untitled-1.jpg" width="640" /></a></div><br /><div style="text-align: center;">This&nbsp;Thursday through Sunday, <a href="http://www.ipcsav.org/">my church </a>is having a special program called Annual Communion Season. &nbsp;And it is going to be extra special because this year's speaker is <a href="http://briarwood.org/visitors/meet-pastor-harry-reeder/">Dr. Harry Reeder</a>, the senior pastor of&nbsp;<a href="http://briarwood.org/">Briarwood Presbyterian Church, in Birmingham, AL.</a>&nbsp; I love to hear this dynamic speaker, who truly brings out the word of God like no other preacher can; other than my <a href="http://www.ipcsav.org/our-church/meet-our-pastors/">own senior pastor,</a> of course. &nbsp;</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Anyway, the kitchen staff and I are on a cooking marathon since we have four dinners to prep and serve this weekend. &nbsp; I was too busy last night and this was the only photo I managed to take. &nbsp;But I have to tell ya, this yellow rice we made last night was the best ever! &nbsp;So I had to share the recipe with you.&nbsp;</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Friday night dinner may or may &nbsp;not involve Bulgogi and a special guest appearance. &nbsp;So stay tuned....</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Thursday Dinner Menu for 200</b> (Click Hyperlinks for recipes)</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><a href="http://www.thechurchcookblog.com/2011/01/blackened-salmon-sandwich.html">Blackened Swai </a>&nbsp; (55 lbs - 3-5 oz filets = about 210 pieces)</div><div style="text-align: left;"><a href="http://www.thechurchcookblog.com/2011/04/simple-pineapple-salsa.html">Mango Salsa</a> (20lbs. frozen diced mango chunks)</div><div style="text-align: left;">Yellow Rice (30lbs rice)</div><div style="text-align: left;">Yeast Rolls (200)</div><div style="text-align: left;">Garden Salad with <a href="http://www.thechurchcookblog.com/2010/06/my-top-5-favorite-salad-dressings.html">Savannah Mustard Dressing </a>&nbsp;(30 small heads of Romaine plus tomatoes, onions, cucumbers)</div><div style="text-align: left;"><a href="http://www.thechurchcookblog.com/2010/04/lemon-ginger-pound-cake.html">Lemon-Ginger Pound Cake with Lemon Whipped Cream </a>&nbsp;(Recipe x10 = 4 full pans)</div><div style="text-align: center;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><b>The Best Yellow Rice</b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;">Serves 4</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: 14px;"><span class="abc" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 1/2 tablespoon&nbsp;<span itemprop="ingredients" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">olive oil</span></span><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /><span class="abc" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/4 cup&nbsp;<span itemprop="ingredients" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">onion</span>, finely diced</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: 14px;">1/2 cup sweet peppers, finely dice (we used tri-colored)<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /><span class="abc" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/2 teaspoon&nbsp;<span itemprop="ingredients" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">garlic</span>, minced</span><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /><span class="abc" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 cup&nbsp;long grain<span itemprop="ingredients" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">&nbsp;rice, soaked in water for 15 min, rinsed, drained</span></span><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /><span class="abc" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 1/3 cup&nbsp;<span itemprop="ingredients" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">chicken broth, homemade preferred</span></span><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />3/4 teaspoon ground turmeric<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />1/2 teaspoon salt (use only if using homemade broth)</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: 14px;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: 14px;">Heat the olive oil in a heavy saucepan. Add the onion, peppers, and garlic and cook until just soft. Toss in the rice for about a minute, stirring once or twice. &nbsp;&nbsp;</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: 14px;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: 14px;">Add the broth, ground turmeric and salt if using homemade broth without salt added. &nbsp;Cover and cook in medium-high until rice starts to boil, &nbsp;for about 10-12 minutes. &nbsp;</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: 14px;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: 14px;">When it begins to boil, quickly reduce the heat to simmer. &nbsp;Do not open the lid. &nbsp;Simmer until the liquid is absorbed, another 15 minutes. &nbsp;Fluff with a fork before serving. &nbsp;<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /><br /><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: 14px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;"><a href="http://www.thechurchcookblog.com/2012/01/simple-wild-rice-pilaf-for-300.html">For large volume rice cooking tips, click here.&nbsp;</a></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><b><br /></b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><b>The Best Yellow Rice for 200&nbsp;</b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">25 lbs of long grain rice, soak first in cold water for 20-30 minutes, rinse, drain</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">6 large onions, finely chopped, pulsed coarsely food processor&nbsp;</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">10 tricolored peppers, finely chopped, pulsed coarsely in food processor</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/3 cup minced garlic</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2/3 cups olive oil</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">About 16 quarts of homemade chicken stock</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 tablespoon ground turmeric</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">salt to taste</span></div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="https://sites.google.com/site/printthisrecipe/the-best-yellow-rice"><img border="0" src="http://2.bp.blogspot.com/-4N-yKPNNJcQ/UCULjzJ2f4I/AAAAAAAAE9w/3AWjMb3v5zA/s1600/printer-button.gif" /></a></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: xx-small;">Print This Recipe!</span></div><div style="text-align: left;"></div></div> Kay @ The Church Cookhttp://www.blogger.com/profile/00250033106792097965noreply@blogger.com3tag:blogger.com,1999:blog-7415825483641131978.post-40623699920851975412012-08-08T07:13:00.000-04:002012-08-08T07:13:07.203-04:00Watermelon-Mint Granita <div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-mNpuIjEMpkE/UBxB2CQiKdI/AAAAAAAAE54/RsNa0Nt0lOw/s1600/untitled-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-mNpuIjEMpkE/UBxB2CQiKdI/AAAAAAAAE54/RsNa0Nt0lOw/s640/untitled-1.jpg" width="424" /></a></div><div class="separator" style="clear: both; text-align: center;">Oh, good heavens, how could something this beautiful and incredibly&nbsp;easy to make be so good!? &nbsp;This is the absolute perfect finale to any summer meal. &nbsp;Cool, refreshing mint with sweet crunchy watermelon ice. &nbsp; Prep time 10 minutes and some freezing time, you will have a dessert that your whole family will rave about. &nbsp;See my photos and read about Miss Sophie's childhood memories on Savannah <a href="http://savannahnow.com/accent/2012-08-08/miss-sophie-refreshing-granitas-bring-back-memories-climbing-trees-best-friend#.UCJGU2hpCLI">Morning News here......</a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-n6t9dbi4Qio/UBxC3SHgOmI/AAAAAAAAE6I/cijlJSxyFlg/s1600/untitled-1-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="440" src="http://4.bp.blogspot.com/-n6t9dbi4Qio/UBxC3SHgOmI/AAAAAAAAE6I/cijlJSxyFlg/s640/untitled-1-2.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div><div style="font-family: 'Times New Roman', serif; font-size: 12pt; margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><span style="color: #1f497d; font-family: Calibri, sans-serif; font-size: 11pt;">Watermelon Mint Granita</span><br /><span style="color: #1f497d; font-family: Calibri, sans-serif; font-size: 11pt;">Adapted from Miss Sophie's&nbsp;</span></div><div style="font-family: 'Times New Roman', serif; font-size: 12pt; margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><span style="color: #1f497d; font-family: Calibri, sans-serif; font-size: 11pt;">Serves 4</span></div><div style="font-family: 'Times New Roman', serif; font-size: 12pt; margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><span style="color: #1f497d; font-family: Calibri, sans-serif; font-size: 11pt;"><br /></span></div><div style="font-family: 'Times New Roman', serif; font-size: 12pt; margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><span style="color: #1f497d; font-family: Calibri, sans-serif; font-size: 11pt;">1 cup sugar<o:p></o:p></span></div><div style="font-family: 'Times New Roman', serif; font-size: 12pt; margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><span style="color: #1f497d; font-family: Calibri, sans-serif; font-size: 11pt;">½ cup water<o:p></o:p></span></div><div style="font-family: 'Times New Roman', serif; font-size: 12pt; margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><span style="color: #1f497d; font-family: Calibri, sans-serif; font-size: 11pt;">4 cups seedless watermelon, coarsely chopped<o:p></o:p></span></div><div style="font-family: 'Times New Roman', serif; font-size: 12pt; margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><span style="color: #1f497d; font-family: Calibri, sans-serif; font-size: 11pt;">10-12 Mint leaves coarsely chopped&nbsp;<o:p></o:p></span></div><div style="margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><div style="font-family: 'Times New Roman', serif; font-size: 12pt;"><span style="color: #1f497d; font-family: Calibri, sans-serif; font-size: 11pt;">1 lime, juiced and zested<o:p></o:p></span></div><span class="Apple-style-span" style="color: #1f497d; font-family: Calibri, sans-serif;"><span class="Apple-style-span" style="font-size: 15px;"><br /></span></span><div style="font-family: 'Times New Roman', serif; font-size: 12pt;"><span style="color: #1f497d; font-family: Calibri, sans-serif; font-size: 11pt;"><br /></span></div></div><div style="font-family: 'Times New Roman', serif; font-size: 12pt; margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;"></div><div style="font-family: 'Times New Roman', serif; font-size: 12pt; margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><span style="color: #1f497d; font-family: Calibri, sans-serif; font-size: 11pt;">In a medium saucepan, bring water to boil and add sugar and stir until sugar is dissolved. Remove from heat and set aside to cool&nbsp;<o:p></o:p></span></div><div style="font-family: 'Times New Roman', serif; font-size: 12pt; margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><span style="color: #1f497d; font-family: Calibri, sans-serif; font-size: 11pt;"><br /></span></div><div style="margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><div style="font-family: 'Times New Roman', serif; font-size: 12pt;"><span style="color: #1f497d; font-family: Calibri, sans-serif; font-size: 11pt;">In a blender, process watermelon chunks, sugar syrup, mint leaves and juice and zest of one lime. &nbsp; Pour into a shallow pan and freeze for 3 hours, uncovered. Every 30 minutes rake a fork across the frozen mixture to break it up. &nbsp;Serve in a pretty glass dish and garnish with a mint leaf.</span></div><span class="Apple-style-span" style="color: #1f497d; font-family: Calibri, sans-serif;"><span class="Apple-style-span" style="font-size: 15px;"><br /></span></span></div><div style="font-family: 'Times New Roman', serif; font-size: 12pt; margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><span style="color: #1f497d; font-family: Calibri, sans-serif; font-size: 11pt;"><br /></span></div><div style="font-family: 'Times New Roman', serif; font-size: 12pt; margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><span style="color: #1f497d; font-family: Calibri, sans-serif; font-size: 11pt;"><br /></span></div><div class="separator" style="clear: both; font-family: Helvetica; text-align: left;"><a href="https://sites.google.com/site/printthisrecipe/watermelon-mint-granita"><img border="0" src="http://4.bp.blogspot.com/-Rcx8bhH10PU/UBxEtD0y6wI/AAAAAAAAE6Q/elTFVCLydGo/s1600/printer-button.gif" /></a></div><div class="separator" style="clear: both; font-family: Helvetica; text-align: left;"><span class="Apple-style-span" style="font-size: xx-small;"><a href="https://sites.google.com/site/printthisrecipe/watermelon-mint-granita">Print This Recipe!</a></span></div><div style="font-family: 'Times New Roman', serif; font-size: 12pt; margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><span style="color: #1f497d; font-family: Calibri, sans-serif; font-size: 11pt;"><br /></span></div><div style="font-family: 'Times New Roman', serif; font-size: 12pt; margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><span style="color: #1f497d; font-family: Calibri, sans-serif; font-size: 11pt;"><br /></span></div><div style="font-family: 'Times New Roman', serif; font-size: 12pt; margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><span style="color: #1f497d; font-family: Calibri, sans-serif; font-size: 11pt;"><br /></span></div></div><div class="separator" style="clear: both; text-align: left;"><br /></div></div> Kay @ The Church Cookhttp://www.blogger.com/profile/00250033106792097965noreply@blogger.com6