Gracious Hospitality: August 2020

Saturday, August 29, 2020

Restoring the Household

Hospitality played a major role in the growth of the early church

throughout the known world. Preparing our household as a place to gather

and share the gospel was our focus today.

"Therefore, as God's chosen people, holy and dearly loved, clothe yourselves with compassion, kindness, humility, gentleness, and patience." Colossians 3:12

Our practical lesson today showed us ways to plan meals in advance so we can quickly and

easily have a meal on the table when guests arrive. Having the meat

ready in the freezer gives us a variety of meal starters.

Chicken Packets

Beef Lombardi

Chicken A La King

Apricot Chicken

Chicken Broccoli AuGratin

Beef Stromboli

Tasting table for today.

Sharing our experiences preparing the dishes for today.

Saturday, August 22, 2020

A Servant's Heart

Having a Servant's Heart is being devoted to one another. This week each of us sought ways in which we could serve someone else. We also were mindful of how blessed we are by those who serve us.

"Most importantly, love each other deeply, because love will cause many sins to be forgiven. Open your homes to each other, without complaining. Each of you has received a gift to use to serve others. Be good servants of God’s various gifts of grace."

I Peter 4: 8-10

Working in the kitchen this week we explored different ways we can use beans and grains for an economical way to serve our guests. God has provided us with so many choices these days it gets exciting to try different varieties.

Campfire Beans

Hoppin' John

Black Bean Wraps

White Bean Hummus

Cajun Quinoa

Hummus

Sharing our cooking experiences and sampling the

finished dishes.

Saturday, August 15, 2020

SIBI Gracious Hospitality 2020

What a year it has been!

The last several months makes us even more grateful for the time we can share together studying God's word and growing in our love of God's hospitality. The examples of how He demonstrates His love for us helps us grow in our relationship with Him and with others.

"Love must be sincere. Hate what is evil; cling to what is good. 10 Be devoted to one another in brotherly love. Honor one another above yourselves. 11 Never be lacking in zeal, but keep your spiritual fervor, serving the Lord. 12 Be joyful in hope, patient in affliction, faithful in prayer. 13 Share with God's people who are in need. Practice hospitality. " Romans 12:9-13 (NIV)

This week our practical lesson was to experiment with herbs and spices in our foods. Getting to use fresh herbs from the garden this time of year is a blessing. Different types of squash and other vegetables create a perfect pallet for tasting the flavors of the different herbs. Some of the herbs we worked with today were sweet basil, lemon basil, dill, oregano, thyme, rosemary, sage, chive, and parsley.

Fresh from the garden our herbs for the day.

Yellow Summer Squash with Basil

Dill Cream Cheese Corn

Butternut Squash with Red Curry

Spaghetti Squash with Basil and Oregano

Butternut Squash with Cranberries and Sage

Green Peas with Dill and Walnuts

Zucchini with Thyme

Our dishes for today ready to sample.

Time for sharing how we made each dish.

Getting to taste all the different flavors is the best part.

Gracious Hospitality Overview

90 Minute Cinnamon Rolls

3 1/4 cups all-purpose flour, divided
1 envelope yeast
1/4 cup sugar
1/2 teaspoon salt
3/4 cup milk
1/4 cup water
1/4 cup margarine
1 egg
1 cup firmly packed brown sugar
1 tablespoon cinnamon
1/2 cup margarine, softened

*Set aside 1 cup all purpose flour from total amount. Mix remaining flour, yeast ,sugar, and salt in large bowl.
**Heat milk, water, and 1/4 cup margarine until hot to the touch, about 115F. Stir hot liquid into dry ingredients. Mix in egg. Mix in enough reserved flour to make a soft dough, so that it does not stick to the bowl. Turn out onto floured board and knead 5 minutes. Cover dough and let rest 10 minutes.
***Mix brown sugar, cinnamon, and margarine together. Roll dough into 12 x 9-inch rectangle. Spread with cinnamon mixture. Roll from long side, jelly-roll style; pinch to seal the seam.
****Cut into 12 equal slices with a sharp knife. Place cut side up into large greased muffin cups; place on baking sheet over a shallow pan half-filled with boiling water. Cover dough and let rise 20 mins. Bake at 375 F for 20 mins or until browned. Remove from muffin cups to cool.

Frosting

4 ounces cream cheese, softened
1/4 cup butter, softened
1 1/2 cups powdered sugar
1 1/2 teaspoons milk
1/2 teaspoon vanilla

In a mixing bowl, beat frosting ingredients until well mixed. Frost warm rolls.

Perfect Pie Crust

2 Cups flour
1/2 tsp. salt
1 Tbsp Sugar
3/4 cup vegetable shortening
1 egg lightly beaten
1 tsp vinegar
3 - 4 Tbsp cold water

*Combine flour, salt and sugar in a 2 qt. bowl. Evenly cut shortening into flour mixture with a pastry blender or fork. *Combine egg and vinegar in a small bowl and add to flour mixture.
*Add water a tablespoon at a time until dough is moist enough to form ball.
*Shape dough into 2 balls. Flatten one ball to 1/2 inch thickness, rounding and smoothing edges.
*On lightly floured surface roll into 11 inch circle.
*Transfer dough to a 9" pie plate.
*Unfold gently and press in bottom and up sides of plate.
*Roll out remaining pastry; set aside. Continue as directed in pie recipe.

HOMEMADE WHITE BREAD

1 pkg. active dry yeast
1/4 c. lukewarm water
2 tbsp. sugar
2 tsp. salt
1/4 c. butter
or solid shortening
3/4 c. water
1 c. hot milk
5 to 6 c. flour

Proof yeast in 1/4 cup of the lukewarm water for 5 minutes. Measure sugar, salt and butter into mixing bowl, pour hot milk over them and stir allowing the butter to melt. Add remaining water and cool to lukewarm. Stir in 1 cup flour. Add yeast mixture and 2 more cups flour and beat with a wooden spoon until batter is smooth and elastic. Stir in 1 1/2 to 2 cups more flour, then, with floured fingers, work in enough additional flour to make a soft dough that does not stick to your fingers.

Turn dough onto lightly floured board and knead for 2-5 minutes, about 100 kneading strokes. Shape dough into a ball and put it in an oiled or buttered bowl. Roll the dough in the oil until coated on all sides, cover with a towel and let dough rise until double in bulk, about 1 1/2 hours. Punch dough down and turn onto floured surface. Divide dough in half and shape each half into a smooth ball. Shape each ball into a loaf and put into a greased loaf pan. Cover pans with a towel and let bread rise until the sides of the raised bread reach the top of the pans and the center is nicely rounded above it, about 1 hour.

To bake: Bake loaves at 375 degrees for 40 to 50 minutes, or until golden brown and sound hollow when lightly tapped.

When baked: Turn loaves from pans immediately onto a cooling rack to keep crust crisp. For a soft, tender crust: Brush loaves with butter as soon as they come from oven.

Peel and remove pit, finely Chop
4 cups prepared peaches
5 1/2 cups sugar
1 package powdered pectin

*Measure sugar and keep ready.
*Mix pectin with fruit and using high heat to bring to a boil.
*At once add sugar.
*Bring to a full boil (a boil that cannot be stirred down).
*Boil hard for one minute.
*Remove from heat and skim foam for 5 minutes. This prevents floating fruit.
*Put quickly into jars leaving 1/4-inch head space.
*Clean rim and seal with rings.
*Water bath in boiling water for 10 minutes for pints and quarts.
*It should set in 24 hours.
*Makes about 4 pints jam