Gracious Hospitality

Class 2011 Fall Semester

2011-09-30T19:23:00.000-07:00

These are the beautiful ladies in our class this fall minus one.

I have loved sharing gracious hospitality with these ladies.

Their love for one another, their eagerness to learn
(and jump into any challenge I gave them)
and their willingness to share their talents and gifts with each other
has made it a pleasure and a blessing to teach them.

Thank you ladies! You will always have a special place in my heart.

I have been truly blessed.

Back row Left to Right: Jennifer, Marissa, Glenda, Diana, Kathlene, Karen, Jenae, Rebecca

Front row Left to Right: Lauren, Ravy, Mary, Ann, Kim

Debbie was unable to be with us on this day.

Our Home, a Bed and Breakfast

2011-09-30T18:46:00.000-07:00

Making our homes a welcoming place for traveling guest and ministers is a blessing for us as well as those who need a place of rest for a time. Preparing a special breakfast for our guest is real treat.

Today was especially fun and an ambitious task as we were creating several recipes. As usually these ladies rose to the challenge and we shared some delightful treats.

2011-09-23T23:50:00.000-07:00

Pumpkin Roll

Coconut Cream Pie

Rustic Pear Tart

Sweet Treats

2011-09-23T23:45:00.000-07:00

Working to perfect our pastry making skill can sometimes be a challenge.

But the final product is always delicious.

TABLESCAPES

2011-09-23T23:30:00.000-07:00

Some of the best ideas are free. The challenge was to create a tablescape. You could not buy anything but you were allowed to borrow if you did not have enough to complete your theme. As students of SIBI this can be a real challenge. Many have moved here with only the bare necessities for the next two years. But, with much of their belongings in storage the ideas flowed and the tablescapes were beautiful. I love how we have a samples of elegance, cultural experiences and real life brought to the table.

Karen presents "Chocolate Indulgence"

Lauren presents "Thanksgiving at the Kids Table"

Diana presents "Out of Africa"

Glenda presents "Game Day"

Janea presents"Orient Express"

Marissa presents "Heart of Harvest"

Ravy presents "Love for Cambodia"

Jennifer presents "Turtle Love"

Mary presents "Malawi Customs"

Ann presents "Bed and Breakfast"

Debbie presents "Warm Welcome"

Kathlene presents "Holiday Cheer"

SHARING THE REWARDS OF BREAD BAKING

2011-09-16T17:30:00.000-07:00

COWBOY BREAD

HERBED FOCACCIA BREAD

CALZONES

BUTTERY CRESCENT ROLLS

BAKING BREAD

2011-09-16T17:00:00.000-07:00

In the kitchen baking bread with one of the most fun classes of all time. These ladies take the task very seriously as you can see. What a great time! The reward was well worth the wait.

Our Finished Jams......YUM!!!!!

2011-09-09T15:10:00.000-07:00

Cinnamon Imperial Apple, Cinnamon Pear, and Almond Apricot Jams

Jamin' in the Kitchen

2011-09-02T14:53:00.000-07:00

A kitchen full of ladies cooking is at the top of my list of favorite things. Especially when it is time to make jam. Slicing, chopping, measuring, mixing, and stirring on the stove until you have a beautiful bubbling pot of sweetness ready to be sealed in the jars.

Gracious Hospitality Scotland with Chrissy Vick

2011-08-25T21:06:00.000-07:00

Offering hospitality is one of the biggest ways we can show Jesus' love to the Scottish people. We have found that opening our homes to people here is one of the most effective ways to build a relationship that opens the door to sharing Christ with people! I didn't realize until I started this ministry just how impactful it could be to share a meal or even just a cup of tea with someone. In this culture, having a cup of tea and a 'biscuit' (a sweet cookie) is a big deal in relationship-building and sharing, so we've had to incorporate that into our daily lifestyle. As one minister in Ireland tells all of his new missionaries, 'You have to build bigger bladders to be effective in ministry here!' The same is true in Scotland!! :) Ministry happens in our living room, in the living rooms of our friends and contacts, and in coffee shops around the area.

So far, I have been able to provide hospitality through inviting families and individuals into our home for lunch or dinner, hosting small group studies, ministry meetings and Bible studies in our home and inviting our contacts and friends over for tea and dessert. We also love to invite people out for lunch or coffee, especially the younger generation who love that. Even if I don't have the time or money during certain times of the month to do a full three-course meal for someone (which is so fun to do when I can), I find it just as impacting to invite someone over for tea and a biscuit in the evening (store bought will do when you are too busy!). It is also a huge part of our ministry to go to coffee shops and share fellowship and Bible studies over a cup of coffee. We have actually based an entire part of our ministry around reaching out to people in coffee shops. We now have 6 coffee shop Bible studies a week in 4 different cities! We have also incorporated a meal into our Sunday night small group outreach effort, as we decided that sharing a meal is such a big part of sharing Christ. Each of the families on our team take turns hosting the meal and study -- we try to keep it fairly simple, though we do always serve dessert and coffee afterwards! It is such a special time each week, and people are really drawn into it! We also always offer a cup of tea and biscuit after our Sunday morning service to encourage fellowship afterwards and get to know visitors. We even have made it a regular part of our team meetings to share a meal together!

I have also found that a big part of the ministry here is doing simple baking for people and events -- a home baked cookie or cake is a small token of your time and love that can go a long way! Even our visitors from the community at our outreach events have commented on that. In this culture, we have also found it very important to accept the hospitality of others, as much as we give it. The Scottish people love to have you stop by for a visit, and a cup of tea and a sweet is always going to be offered at any time of day. Often in this culture you are given an open invitation to come over anytime, and they really mean it! In fact, we've known a few people that have felt upset if we haven't dropped by unannounced! That is a huge example to us of true hospitality -- having your home open and available to people at any time! God works in such mighty ways through simple hospitality!

Lunch with Taiwanese students in our Friendspeak studies

Sunday night small group at our home

A baby shower cake made by Pamela McAdams. She makes the most amazing cakes without a mix. They don't have boxed cake mixes in our stores here in Scotland!

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Please remember Robin and Chrissy Vick in your daily prayers. You can read their current mission news at: http://centralscotlandmissions.com/.

2011-08-18T20:30:00.000-07:00

Bean and grains are a staple food in every country around the world. Learning what to do with them can be a bit daunting. When faced with all these choices and varieties I believe it is really OK to play with your food.

Nothing sweeter than working with your sisters in the kitchen.

2011-08-12T20:13:00.000-07:00

It is awesome to work alongside sister in Christ. A bond in immediately formed in each of our hearts as we improve our "serve".

A new Hospitality class begins.

2011-08-12T19:47:00.000-07:00

It is always so much fun to begin a new school year. Gathering a bundle of every kind of the herb in the herb garden, placing them in a large basket, and loading them into the car for the short ride to school. The herb scented air on the ride to school is enchanting. What would it be like to live or work in an herbery? (No, I did not make that word up.) Surrounded by the smells of the fresh herb all day would be therapeutic for sure. God has blessed us with so many varieties with flavors from delicate to intense. I have my favorites. Among them are thyme, rosemary, lemon basil...... I still believe fresh sage smells like a sweaty horse, but, it delivers the most delicate and tasty flavor to vegetables and dressings. So yes, be brave. Try them all regardless of what they smell like. You will be delightfully surprised.

Gracious Hospitality in Scotland with Jenny Aaron

2011-08-06T11:43:00.000-07:00

The blessing of hospitality:

Since arriving on the field a little over a year ago we have been able to use our home (and the homes of our teammates) to extend God’s love to others. Over the last six months we have been meeting in small groups on Sunday nights and rotating homes on a monthly basis. So I have been putting my gracious hospitality training to good use and cooking for 20-25 people on a Sunday night! We have also been using our home to have our neighbors over for dinner and church members from the Stirling Church of Christ as well. God has shown me that when we open our home to others He will open their hearts to us and what we have to share with them. We are praying daily for more opportunities to show God’s love with not only our homes but through the way we live our lives as we strive to serve Him here in Scotland.

In the photos:
Our small group meeting in the home of Robin and Chrissy Vick

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Jeremy, Jenny and Lucas Aaron serve with the Scotland Mission team in Falkirk, Scotland.

Please keep them in your prayers and read their current news at: http://centralscotlandmissions.com/.

Welcome to our Bed and Breakfast

2010-10-01T20:51:00.000-07:00

Tablescapes

2010-09-24T18:34:00.000-07:00

Natalie presents "Harvest"

Wonderful Tablescapes. Every year our Gracious Hospitality class students are challenged to create a tablescape from items they already have in their home and may not purchase anything new. They must develop a theme and bring items together to carry out that theme. Some of our students have served in foreign mission fields while others are preparing to go to the field. The tablescapes present conversation pieces, give deeper insight about our ladies, their experiences, history, travels, favorite color schemes and sometimes the items they love to collect. What fun!! I always look forward to this day.

2010-09-24T15:48:00.000-07:00

Barb persents "Africa"

2010-09-24T15:46:00.000-07:00

Emily presents "A Touch of Grape" inspired by her mother's painting.

2010-09-24T15:44:00.000-07:00

Donna presents "Ecuador"

2010-09-24T15:41:00.000-07:00

Ashley presents "Whimsical Tea Time" inspired by her grandmother.

2010-09-24T15:40:00.000-07:00

Dana presents "Mission Mexico"

Bread Wonderful Bread

2010-09-17T22:41:00.000-07:00

One of the most enticing aromas in the home comes from baking bread. It some how beacons to everyone calling them to the kitchen. When the hot fresh loaves are drawn out of the oven, we can hardly wait for it to cool. Often we take the risk personal injury of burned fingers just to get that first hot morsel of buttered bread into our mouths. Mmmmm.........

Bread is a staple for the table in so many countries. The different grains, textures and flavors create are as endless as the baking methods. Limited resources or supplies can not stop one from creating a wonderful and flavorful bread. This is one of my favorite days of class when we create beautiful artisial breads.

Focaccia Bread

Focaccia Bread
"A wonderful, quick alternative to garlic bread. Lots of herbs and lots of flavor!"
Original recipe yield: 1 focaccia.

2 3/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1 tablespoon active dry yeast
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon dried basil
1 pinch ground black pepper
1 tablespoon vegetable oil
1 cup water
2 tablespoons olive oil
1 tablespoon grated Parmesan cheese
1 cup mozzarella

1. In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. Mix in the vegetable oil and water.
2. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for 20 minutes.
3. Preheat oven to 450 degrees F (230 degrees C). Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil. Sprinkle with Parmesan cheese and mozzarella cheese.
4. Bake in preheated oven for 15 minutes, or until golden brown. Serve warm.

Cowboy Bread

2010-09-17T21:37:00.000-07:00

"Similar to pita breads, this is a round fried bread which supposedly traces its origins back to the great American West."

We have cooked this bread in an iron skillet over a campfire and also on the electric range in our kitchen. Cowboy bread is a perfect accompaniment for chili, soup and stew. When cool we slit it open and stuff it with our favorite fixins' for a tasty sandwich. We have also served it for breakfast with butter and honey. Yummm!!

Cowboy Bread

Yield: 8 pieces of bread.

1/2 cup boiling water
3/4 cup cold milk
1 teaspoon white sugar
1 1/2 teaspoons active dry yeast
1 egg, beaten
2 tablespoons butter, melted and cooled
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
4 cups all-purpose flour

1. In a large bowl, stir together the water, milk, and sugar. Sprinkle the yeast over the top, and let stand for 5 minutes to dissolve.

2. Stir the egg and butter into the yeast mixture, then stir in the salt, nutmeg, and 2 cups of the flour. Mix until everything is well blended. Mix in remaining flour, 1/2 cup at a time until the dough pulls away from the side of the bowl. Turn out onto a floured surface, and knead for 10 minutes (no cheating!). Place dough into a greased bowl, and let rise until doubled in size.

3. Divide the dough into 8 balls, and let rest for another 20 minutes. Roll each ball out to 8 to 10 inches in diameter.

4. Heat a cast-iron skillet over medium-high heat. Fry each of the pieces of bread fro 30 to 60 seconds on each side, or until light to medium brown spots appear. Keep covered with a damp cloth, or store in a plastic bag until serving

Biscuits and Butter

2010-09-17T20:30:00.000-07:00

BUTTER, BUTTER, BUTTER

Butter is the perfect medium for carrying more intense flavors to our breads.
Basil Butter, Cinnamon Honey Butter, and Chive Butter

Basil Butter

1 stick butter, softened
1 or 2 cloves garlic, minced
1 tsp. lemon juice
1/4 tsp. salt
pepper to taste
1 tablespoon finely chopped basil

Cream butter, beat in garlic and lemon juice. Mash in basil; season with salt and pepper. Place bowl in refrigerator to firm butter. For a nice, simple appetizer use room temperature butter on grilled pieces of baguette or French bread.

Honey Butter

1/2 cup butter
2 Tbsp honey
1 tsp cinnamon
(to taste)

Let butter come to room temperature.
Whip butter, honey and cinnamon together for 2 minutes. Store in refrigerator.

Slap Your Brains Out Biscuits
A yeasty buttermilk biscuit that can be made ahead of time and baked right before dinner.

Chicken Packets

2010-09-03T18:38:00.000-07:00

Chicken Packets

2 cups chicken, cooked and chopped
1/2 cup seasoned crouton, crushed to crumbs
1 3 oz pkg. Cream cheese, softened
2 6 oz. pkgs refrigerated crescent rolls
1 Tbsp chives, chopped
1/4 cup (1/2 stick) melted margarine
2 Tbsp milk
salt to taste

*Mix chicken, cream cheese, chives, milk and salt in a medium bowl.
*Preheat oven to 350 degrees. Unroll crescent rolls. Each tube will contain 4 rectangles of dough with a diagonal perforation. Press dough along each perforation so the rectangle halves will not separate,
*Place about 1/4 cup of chicken mixture into center of each rectangle.
*Fold dough over the filling, and pinch the edges to seal tightly.
*Dip each packet in melted margarine, and coat with crouton crumbs.
*Place packets on a baking sheet.
*Bake for 20 minutes or until golden brown.
*Packets are good either hot or cold.

Makes 8 packets

Chicken Broccoli AuGratin

2010-09-03T18:36:00.000-07:00

Chicken Broccoli Au Gratin Serves: 4-6
1/4 cup Butter
1 4 oz can sliced Mushrooms
1/4 cup Onion, chopped
1 13 oz can evaporated Milk
1/4 cup Flour
1-10 oz Broccoli spears cooked, cut
2 cups Chicken cubed
1/2 tsp curry powder
1 cup Monterey Jack Cheese, shredded
1 tsp. Salt dash black pepper

Melt butter in skillet, saute’ onions until tender, remove from heat. Stir in flour, salt, curry powder and pepper. Drain mushrooms (save liquid). Add water to liquid to make 1 cup. Gradually whisk water into flour mixture. Blend in milk until smooth. Cook and stir over medium heat until sauce thickens. Arrange chicken and broccoli in a 13 x 9 pan. Pour sauce over all and top with cheese. Bake @ 375 about 20 minutes until hot and bubbly. To stretch this recipe to feed more add 2 cups of cooked broad egg noodles or rice) in the pan before the chicken and broccoli.

Chicken a La King

2010-09-03T18:16:00.000-07:00

Chicken a’la King

1 strip diced bacon (optional)
1/4 cup flour
1/4 cup finely chopped onion
1 tsp salt
1/2 cup green peas
1/4 tsp pepper
1/4 cup diced red pepper
(or 1 Tbsp pimientos)
2/3 cup chicken broth
1 cup cooked, chopped chicken
1 Tbsp margarine or butter
1 cup half and half (or canned evaporated milk)

*In a large saucepan, cook and stir bacon, onion, and pepper in margarine over medium heat until vegetables are tender.
Blend in flour, salt, and pepper.
Cook over low heat, stirring constantly until well mixed.
*Remove from heat,
*Stir in Half-n-half (or evaporated milk) and chicken broth. Heat to a boil, stirring constantly for 1 minute.
*Stir in chicken (and pimientos if using).
*Serve over biscuits, toast or puff pastry shells.

******If omitting bacon increase margarine to 3 tablespoons.

Serves 4-5

Apricot Curry Chicken

2010-09-03T18:12:00.000-07:00

Apricot Curry Chicken Serves 4-6

3/4 cup uncooked rice
1 cup fine chopped onion
2 1/2 cup chicken broth
1 can apricots, drained
2 1/4 cup cooked, chopped chicken
3/4 tsp salt
1/4 tsp curry powder
1/4 tsp pepper
2 tsp lemon juice
1/3 cup Craisins

Place rice, onion and chicken broth in medium saucepan. Bring to a boil, stir, cover and reduce heat to low. Simmer 15 minutes. Drain and cut apricots into pieces. Combine all ingredients. Allow to cool. Seal and store in Freezer.
To prepare:
Thaw and preheat oven to 350
Place entree in baking dish sprayed with nonstick spray. Cover with foil.
Bake for 45-60 minutes.
Add a small amount of water if it becomes too dry while baking.

Planning Ahead for Guest with Quick Easy Meals

2010-09-03T18:09:00.000-07:00

Half the fun of making new dishes is being able to share them with others.

Planning ahead and having precooked and measured ingredients in the freezer makes mealtime planning worry free. With your Chicken Mix prepared, you have a head start on your main course and dinner can be on the table in 20-30 minutes. That is less time than it takes to go out to eat. Of course, it is much more economical also. Now, start collecting recipes that call for 1-2 cups of cooked chicken. Keep only your favorites together in your file or book. When you are asked, "What's for dinner?" you already have a plan.

Chicken Mix
11 lbs Chicken
4 qts cold Water
4 tsp Salt (if using Kosher salt double)
1/2 tsp Pepper
4-5 pods Garlic
1 onion (peeled and quartered)
2-4 carrots and celery ribs(washed ends removed, cut in chunks)

*Combine all ingredients in a large pot.
*Bring to a boil, reduce heat to a simmer and cover.
Simmer until meat is tender, about 1 to 1 1/2 hours.
*Remove from heat. Remove chicken from broth and let it cool. Strain broth and refrigerate until fat can be skimmed. *Discard vegetables (or use in soup). Pour skimmed broth into six or more 1 pint containers. Allow about 1/2” freezing room. Label and freeze. Remove and discard bones and skin from cooled chicken. Place chicken into six 1 quart Ziploc bags. Seal and label and freeze. Use within 3 months.
Yields: 6 pints broth 6 pints chicken

Cinnamon Apple Jam, Apricot Jam and Pear Honey

2010-08-27T20:54:00.000-07:00

Cinnamon Apple Jam

1 cup water
6 cups apples - peeled and sliced
1/4 cup lemon juice
1 pkg. powdered pectin
4 cups sugar
1/4 to 1/2 cup cinnamon imperials (Red Hots)

1. Combine apples, water and lemon juice in a large saucepan.
2. Bring to a steady simmer. Add cinnamon imperials, Cover and simmer 10 minutes
3. Stir in pectin and bring to a boil, stirring frequently.
4. Add sugar.
5. Return to a rolling boil. Boil hard 1 minute stirring frequently .
6. Remove from heat;
7. Pour in hot jars, leaving 1/4 inch head space. 8. Adjust caps.
9. Process 10 minutes in boiling water bath.
Yield 6 pints.

Time to Make some Jam

2010-08-27T20:47:00.000-07:00

Quinoa "The Mother Grain"

2010-08-20T20:24:00.000-07:00

Quinoa with Zucchini, Carrots and Thyme

1/2 cup onion diced
6 cloves garlic minced
1 Tbsp olive oil
1 cup carrots, shredded
1 tsp Cajun seasoning
1 med. zucchini, diced
2 tsp.. fresh thyme or oregano
1 1/4 cup quinoa
2 cups water

Rinse quinoa well. Cook in pan with a tight fitting lid.
Bring to a boil, then turn down to a simmer, cover and
cook for about 20 minutes. Saute’ onion, garlic, carrots
and zucchini in olive oil until tender. Mix cooked quinoa
and vegetables. Add seasoning. Adjust seasoning to taste.

"It is called quinoa (pronounced keen-wa), and is a grain that comes from the Andes Mountains of South America. Quinoa's origins are truly ancient. It was one of the three staple foods, along with corn and potatoes, of the Inca civilization. Quinoa was known then, and still is known, with respect, as the mother grain. We call it the "Supergrain of the Future."

Quinoa contains more protein than any other grain; an average of 16.2 percent, compared with 7.5 percent for rice, 9.9 percent for millet, and 14 percent for wheat. Some varieties of quinoa are more than 20 percent protein.

Quinoa's protein is of an unusually high quality. It is a complete protein, with an essential amino acid balance close to the ideal ... similar to milk!

Quinoa's protein is high in lysine, methionine and cystine. This makes it an excellent food to combine with, and boost the protein value of, other grains (which are low in lysine), or soy (which is low in methionine and cystine). " www.quinoa.net

Tex Mex Black Bean Wraps

2010-08-20T20:22:00.000-07:00

Tex Mex Black Bean Wraps

These sandwiches are perfect for a light lunch. Black beans are mashed with salsa to form a spread for flour tortillas, then rolled with veggies and avocado sauce.

Ingredients:
1 ( 15 ounce) can black beans, rinsed
1/3 cup chunky salsa
1 green bell pepper, thinly sliced
1 tomato, thinly sliced
1 cup shredded cheddar cheese
1/2 cup shredded pepper Jack cheese
1 avocado
1/3 cup sour cream
1 tsp lemon juice
4 (8”) flour tortillas

Preparation:
*In medium bowl, place black beans and mash with a fork. Leave some beans whole for a chunky texture.
*Add salsa and mix well.
*Slice bell pepper into thin strips
*Dice tomato.
*Shred cheeses.
*Prepare avocado. In small bowl, mash avocado with sour cream and lemon juice.
*Spread bean mixture over tortillas and top with vegetables and cheeses.
*Roll up wraps, slice in half at an angle, serve.

Campfire Beans

2010-08-20T20:21:00.000-07:00

Campfire Beans

1 lb ground beef
1 envelope onion soup
2 cans beans, drained
(kidney, great northern, or pinto, etc.)
1/4 c chili sauce
1 1/2 cup water

*In a large skillet brown meat until no longer pink, stirring frequently.
*Drain excess grease.
*Stir in soup mix, beans, chili sauce and water.
*Simmer covered 15-20 minutes.

Serves 6-8

Hoppin' John with Black Eyed Peas

2010-08-20T20:14:00.000-07:00

Hoppin' John

1 lb ground sausage
1 med onion, diced
2 cloves garlic, minced
2 cups chicken broth
2 cans black eyed peas
1 cup long grain rice
1 tsp fresh thyme (or 1/2 tsp dried)
1/2 tsp pepper

Brown sausage in skillet until no longer pink. Add onion, cook until tender. add garlic cook stirring one minute more. Add broth, black eyed peas. Stir in rice, thyme and pepper, cover and simmer 15-20 minutes

" Hoppin' John is found in most states of the South, but it is mainly associated with the Carolinas. Gullah or Low Country cuisine reflects the cooking of the Carolinas, especially the Sea islands (a cluster of islands stretching along the coats of south Carolina and northern Georgia).

Black-eyed peas, also called cow peas, are thought to have been introduced to America by African slaves who worked the rice plantations. Hoppin' John is a rich bean dish made of black-eyed peas simmered with spicy sausages, ham hocks, or fat pork, rice, and tomato sauce.

This African-American dish is traditionally a high point of New Year's Day, when a shiny dime is often buried among the black-eyed peas before serving. whoever get the coin in his or her portion is assured good luck throughout the year. For maximum good luck in the new year, the first thing that should be eaten on New year's Day is Hoppin' John. At the stroke of midnight on New Year's Eve, many southern families toast each other with Champagne and a bowl of Hoppin' John. If it is served with collard greens you might, or might not, get rich during the coming year.

There are many variations to traditional Hoppin' John. Some cook the peas and rice in one pot, while others insist on simmering them separately.

Most food historians generally agree that "Hopping John" is an American dish with African/French/Caribbean roots. There are many tales or legends that explain how Hoppin' John got its name:

It was the custom for children to gather in the dining room as the dish was brought forth and h op around the table before sitting down to eat.

A man named John came "a-hoppin" when his wife took the dish from the stove.

An obscure South Carolina custom was inviting a guest to eat by saying, "Hop in, John"

The dish goes back at least as far as 1841, when, according to tradition, it was hawked in the streets of Charleston, South Carolina by a crippled black man who was know as Hoppin' John." www.whatscookingamerica.net

Preparing our grains and legumes.

2010-08-20T20:11:00.000-07:00

Herbs and Spices

2010-08-13T18:31:00.000-07:00

This is truly a wonderful time of year. The garden is providing a plentiful harvest of squash, cucumbers, tomatoes, peppers and of course herbs. We begin this years classes exploring the flavors from the herb garden. Squash is the perfect pallet to color with various herb flavors. Other vegetables benefit from these fresh herb flavors as well so we added a dash of dill, a sprinkle of rosemary, and taste of tarragon to excite the flavors of our side dishes.

Squash Soup with Oregano

2010-08-13T18:22:00.000-07:00

SUMMER SQUASH SOUP

* 2 Tbsp olive oil
* 1 medium onion, thinly sliced
* 2 cloves minced garlic
* 3 cup summer (yellow) squash, cut up (1-1 1/2 lbs)
* 2 cups rich chicken stock
* 2 cups whipping cream
* 2 teaspoons minced fresh basil
* 2 teaspoons minced fresh oregano
* Salt and freshly ground pepper

1. Heat oil in heavy large saucepan over medium-low heat. Add onion and garlic and cook until onion is translucent, stirring occasionally, about 10 minutes.
Add yellow summer squash and broth. Cook until softened. When squash is soft carefully blend until smooth. 2. Add cream, basil and oregano. Reduce heat and simmer 10-15 minutes. Season with salt and pepper. SERVES 6
*To freeze soup to use at a later date. In step 2, after adding stock, do not add cream, but do add basil and oregano and simmer for 20 minutes. Cool completely and run through your blender. Place in freezer container and freeze. For a future date remove from freezer allow to thaw completely. Put in pot, add the cream and bring up the heat slowly. Check seasoning and serve.

Zucchini with Thyme

2010-08-13T18:19:00.000-07:00

Zucchini with Thyme

2 Tbsp olive oil
1 1/2 Tbsp unsalted butter
1/4 cup finely chopped onion
2-3 sprigs fresh thyme
1 pound fresh zucchini, cut into 3-by-1/2-inch sticks
Salt and freshly ground pepper

In a large skillet, heat the olive oil and butter on medium heat. Add the onion cook until soft, but not browned.

Add the zucchini sticks, , thyme and a pinch of salt and pepper. Gently stir to coat the zucchini. Cover and cook until tender, from 10 to 20 minutes, depending on how tender the raw zucchini is to begin with, and how small you have sliced the pieces. Check and stir every few minutes. Be careful not to overcook. Serves 6

Corn with Cream Cheese and Dill

2010-08-13T18:15:00.000-07:00

Yellow Summer Squash

2010-08-13T18:13:00.000-07:00

Dill Green Peas with Walnuts

2010-08-13T18:12:00.000-07:00

Tasting Time

2010-08-13T18:10:00.000-07:00

Legumes and Grains

2008-08-22T18:00:00.000-07:00

Welcome Gracious Hospitality Class Fall 2008

2008-08-16T13:24:00.000-07:00

God's grace abounds!! As we are reminded of the grace and mercy our Heavenly Father has shown and continues to show toward us we are truly humbled. Knowing that we are the vessels through which He has chosen to show his love and grace to a lost world changes us. Knowing His sacrifice, accepting His gracious forgiveness, awe struck by his power and mercy transforms us. It opens our eyes and hearts and we become more aware of those in need around us. As we define hospitality ("philoxenia" in the Greek), it literally means love of strangers. Developing a deeper relationship with God creates a natural out pouring of this kind of love for others and their needs. Our homes become a nurturing invironment for the gospel. Our daily walk glistens with joy of sharing His love with others. Hospitality is not a suggestion but a command, a way of life.
"Do not neglect to show hospitality to strangers, for by this some have entertained angels without knowing it. " (Hebrews 13:2)
"Use hospitality one to another without grudging," (I Peter 4:9).

How can we not be continually seeking ways to share His Gracious Hospitality?

We began our first class for Gracious Hospitality today. The herb garden is bountiful this year and continues to flourish. The summer sun's heat is still in the upper 90's and the herbs are loving it. This year's herb bounty has provided plenty of variety for our class and the experiments began. Yellow squash, zucchini, and white scalloped squash from the garden provided the perfect medium to show case herb flavors. Fresh aromas and delicious flavors filled the kitchen as we began our first cooking session. Quite the tasty fare as you can see.

Cream Cheese and Dill Corn

2008-08-15T17:00:00.000-07:00

1 1 lb pkg frozen yellow corn
3oz pkg cream cheese
2 Tbsp butter
1/2 to 1 tsp dried dill

*Cook corn according to package directions.
*In microwave safe bowl, melt butter, stir in dill, add diced cream cheese.
*Microwave a few seconds until cheese is soft and blends well. (about 20-30 seconds)
*Add cream cheese mixture to corn
and stir till well blended.
*Salt to taste if desired.
*Serve warm.

2008-08-15T13:52:00.000-07:00

Summer Squash and Fresh Herbs

3-4 medium summer squash, sliced
3-4 Tbsp chopped fresh herbs, choose one or more of your favorites,
basil, rosemary, thyme, tarragon, etc.
2 Tbsp olive oil for sautéing
salt and pepper to taste

*Slice squash into uniform pieces for sautéing.
*Heat oil in sauté pan.
*Add squash and stir until tender crisp.
*Add chopped fresh herbs. Stir until flavors are blended.
*Do not over cook.
4-6 servings

2008-08-15T13:42:00.000-07:00

Dill Peas and Walnuts

1 10 oz package frozen peas
1/4 cup chopped onion
1 Tablespoon butter or margarine
1 1/2 teaspoons snipped fresh dill or 1/2 tsp dried dill
1/4 teaspoon salt
1/4 teaspoon black pepper
3 Tablespoons broken walnuts or slivered almonds, toasted

*Cook frozen peas according to the package directions. Drain.
*Saute' onions in butter until tender.
* Stir in dill.
*Add cooked peas.
*Season with salt and pepper
*Sprinkle with toasted walnuts.

Toasting walnuts:
Break into small pea sized pieces. Toast in dry skillet or in oven just until fragrant and slightly brown. Watch carefully. May toast almonds with the same method.

Purple Basil

2008-06-21T16:05:00.000-07:00

Purple Basil is a beautiful and colorful addition to the herb garden. One of my favorite ways to use it is in a fresh garden salad. The flavor is mild and adds a pleasing color to the salad as well and the subtle flavor of basil. You can make purple basil pesto for pasta or chicken or make a purple basil butter with garlic chive to spread on your freshly baked bread. Yum!!

Gracious Hospitality in Real Life

2008-04-14T20:11:00.000-07:00

It was truly a blessing each week of class to read how each of you graciously shared your lives with those around you. I have asked some of you to share your hospitality experiences with the rest of us. The following is from the Jeff and Kristina Sims family. What a blessing they are to all of us.

Kristina and I have an open invitation to our S.I.B.I. class to come over and eat in our home every Wednesday night before church. We had no idea what a blessing it would be to our family. It started with fourteen people the first week, and it's been growing ever since. We've hosted as many as twenty-six. It has given our class a chance to talk outside of the classroom and to really get to know each other in a deeper way. We feel like we're making relationships that will last a lifetime, and we're having a blast at the same time. Our children have also gotten to know our friends very well and have enjoyed playing together with their children. We've had the chance to play games with each other, to share trials and joys together, and to encourage each other to keep going even when school gets tough. We've been really blessed in our support and know that some of our classmates really appreciate the free meal each Wednesday. Kristina has done a great job cooking and cleaning every week. She is able to try new recipes, and share some old favorites. I love getting to see her enjoy the company and share her recipes. I'm excited that she's getting so much practice in hosting. I know she'll use the skills she's learning now for the rest of our lives, and our family and friends are sure to be blessed for many years to come.

-Jeff Sims

Bed and Breakfast

2008-03-21T20:20:00.000-07:00

Serving in ministry often gives us the opportunity to share our homes with fellow Christians, ministers, and missionaries. Sharing our homes is not just a blessing for the traveler but it is a special blessing for those who have opened their home. Not only do we help in furthering the gospel but as hosts we are richly blessed by the experiences of our guest. We are always looking for a way to make them feel comfortable and special as they stay with us. A place to rest and a simple meal is a welcome gesture for our guest. Often we have the opportunity to share the things God has done in our lives as we enjoy a leisure breakfast. But, sometimes it is grab a muffin and run.

Pastries and Desserts

2008-03-14T19:54:00.000-07:00

Sometimes I can not believe how good God is to us. His blessings abound even in times of trial. He does not just feed us He even brings dessert. Having a cup of tea (or coffee) and sharing dessert with a friend, old or new, is t me one of the "sweetest treats" God gives to us. What a blessing it is to share our hearts and build relationships with such a simple gesture of dessert. Take some time, bake a pie (or buy one) and invite someone over for dessert and enjoy some of the richest blessings God gives.

Homemade Bread

2008-03-07T19:51:00.000-08:00

Bread baking is absolutely one of my favorite things. As the whole house gradually fills with the rich aroma of fresh homemade bread baking in the oven, guest seem to appear from nowhere. They always seem to know when it is bread baking day. I am especially fond of the free form artisan loaves with all their texture, color and variety of shapes. It does not seem to matter in what culture you live, bread is always a staple and often the center of the meal. Often artisan breads require few ingredients and very little equipment to prepare a beautiful and delicious loaf of bread. Presented here are some of the scrumptious breads we prepared. Move you mouse over the photo to view their description.

Food Preservation

2008-02-29T21:54:00.000-08:00

Preserving summers bountiful harvest of fruits and vegetables can be a real blessing in the cold winter months. Making Jams and Jellies has taught us that preserving food does not have to be difficult. Having friends in the kitchen makes memories and builds relationships. Not to mention what a delight it is to have a special gifts to share with others that has been prepared in your own kitchen.

Stretching our food budget.

2008-02-22T20:30:00.000-08:00

When having guest over we often need to stretch our meals to feed a few more. We can still provide visually appealing and wonderfully delicious dishes on a limited budget with a little planning. Having the base of the dish prepared in the freezer cuts down of the meal prep time and gives us more time with our guest and our family. In our cooking session we prepared several flavorful and diverse dishes from a couple of chickens. Move your mouse over the photos for the names of the dishes we prepared.

Tablescapes

2008-02-15T21:00:00.000-08:00

What fun it is to look around our house to find new and creative tablescapes. Our table decor can reflect our personality or memories of trips we have taken, gifts that we have received from those who love us, or special collections of just about anything. I have seen quilts and scarves, photos and trinkets, rocks and shells, candles and books, and the list never ends. If it is in your home it could possibly be used to embellish your table. Table decor can be great conversation starters. I always enjoy learning more about my Host by the items she places on her table.

Bean with Herbs

2008-02-08T20:35:00.000-08:00

One of the best ways to try different types of herbs are with vegetables that often seem plain served by themselves. Adding different herbs can completely change the outcome of a dish. I have often heard people say they did not like beans. Maybe they just have not found the right combination that appeals to their pallet. The great variety of choices available make it impossible to know if you really do not like the taste or texture until your have tried them all. We probably have a lifetime of trying different combinations before we have tasted them all. So start experimenting!!!

BEANS AND LEGUMES

2008-02-08T17:18:00.000-08:00

I always get excited when we get to share about the many different types of beans, legumes and grains. God in his wisdom has given us a beautiful mosaic of wonderful, colorful, flavorful beans and grains. All around the world there are regional favorites. In our United States we probably have more varieties than we will have opportunities to taste them. If you do not think you care for a particular variety do not give up on it until you have tasted it prepared in a variety of ways. Then move on to other varieties. It it truly an adventure for the human pallet.

Our class explored different ways of cooking and preparing beans. Dried, canned or frozen they provide an affordable and convenient staple to our diet. The dishes we prepared included: Campfire Beans, Tex Mex Black Bean Wraps, Tuscan Bean Soup with Sage, and White Beans with Rosemary. The recipe for Tex Mex Bean Wrap can be found in an earlier post.

I Peter 4:8-10

2007-10-15T21:39:00.000-07:00

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.

Gracious Hospitality Class Fall 2007

2007-10-15T14:18:00.000-07:00

It is always a blessing to work along side women who love the Lord. Their willing hearts make it a pleasure just to get to know them. With all their hard work and willingness to learn we have grown in God's word and created memories that will last a lifetime. I believe their homes will be a rich environment for the spreading of the gospel, meeting the needs of "strangers", and ministering to missionaries and teachers of the Word. Their homes will also be filled with God's blessing of good food, great times, sincere relationships and lots of joy and laughter as they practice their gifts of "Gracious Hospitality".

Seated: Kristina, Anita, Myra, Judit, Chrissy,
Standing: Jennifer, Pamela, Jessica, Raelynn, Brandon'a, Marsha, Delphinium, Christi, Terra and Dawna (Unable to be with us on photo day: Kay)

Making Pastries

2007-10-06T13:51:00.000-07:00

Specially baked pies and cakes are always a welcome gift. Welcoming others into our home for coffee and pie creates an opportunity for lifelong friendships to grow.

Bed and Breakfast

2007-10-01T13:10:00.000-07:00

What an honor and a blessing to be able to take care of traveling missionaries and teachers of the gospel. In 3rd John, Gaius is commended for the care he gives those who travel for the sake of Christ. He is also is instructed to send them on their way in a manner that is worthy of Jesus Christ. It is our desire that our own homes become a restful and nourishing place that will be a blessing to those who are actively spreading of the gospel throughout our world.

Napkin Folding for Beautiful Tables

2007-09-27T15:16:00.000-07:00

Folding napkins can be an inexpensive way to make your dining experience elegant. This added touch tells your guest they are special. There are so many different patterns available to embellish your table. Here are a few in the photos below. Also check out these websites for more ideas:
www.napkinfoldingguide.com/
and for video instructions visit,
www.wholesale-table-linens.com/napkin-folding.html

Baking Bread

2007-09-24T22:48:00.000-07:00

There is nothing quite like the smell of fresh bread coming from the kitchen. It seem to beckon to all who are passing by, drawing them in, making home feel warm and cozy, and naturally growing into robust stories and laughter. It is so simple, so beautiful, so inviting. Welcome someone in with a loaf of fresh bread and begin making many special memories.

Quick Mix

2007-09-18T18:50:00.000-07:00

Ingredients:

9 cups sifted all-purpose flour
1/3 cup baking powder
1 tablespoon salt
2 teaspoons cream of tartar
4 tablespoons sugar
1 cup nonfat dry milk
2 cups shortening

Directions:
Sift together twice, the flour, baking powder, salt, cream of tartar, sugar and dry milk. Cut in shortening with pastry blender or 2 knives until mixture is crumbly. Store in covered container at room temperature. Use wherever biscuit mix or Bisquick(TM) is called for.

Several of you have requested this recipe knowing the Lord may send you to places in this world where a baking mix is not readily available.

I Peter 4: 8-10

2007-09-17T22:03:00.000-07:00

JELLY AND JAM

2007-09-15T20:42:00.000-07:00

It is so delightful to have beautifully preserved jars of fruit and veggies with their colorful contents lined up and stacked on your kitchen counter. With it comes a great sense of accomplishment and pride. For those of you who want to continue this homecanning tradition here are a few noteworthy websites to visit.

http://www.freshpreserving.com/

http://www.kraftfoods.com/surejell/sj_index.html

http://www.mrswages.com/

Seeking to restore the role of the household that we see in the ministry of Jesus and the growth of the early church.

2007-09-15T20:35:00.000-07:00

The household in the New Testament was the center of spiritual activity. Reading of the New Testament reveals that the home was a haven for prayer, healing, and Biblical teaching, breaking of bread, hospitality, ministry to the sick and happy, genuine relationships. It was a place to expose others to the truth, justice, mercy and goodness of God.

Proverbs 11:26a

2007-09-15T20:10:00.000-07:00

A kind woman gets respect.
A gracious woman attains honor.

COOK A LITTLE, FEED A LOT

2007-09-15T19:28:00.001-07:00

Black Bean Wraps

2007-09-15T19:07:00.000-07:00

These delicious sandwiches are perfect for a light lunch. Black beans are mashed with salsa to form a spread for flour tortillas, then rolled with lots of veggies and avocado sauce.
Ingredients:
. 1 (15 ounce) can black beans, rinsed
. 1/3 cup chunky salsa
. 1 green bell pepper, thinly sliced
. 1 tomato, thinly sliced
. 1 cup shredded Cheddar cheese
. 1/2 cup shredded Pepper Jack cheese
. 1 avocado
. 1/3 cup sour cream
. 1 teaspoon lemon juice
. 4 (8 inch) flour tortillas
PREPARATION:
In medium bowl, place black beans and mash with a fork. Leave some beans whole for a chunky texture. Add salsa and mix well. Prepare bell pepper, tomato, and cheeses. In small bowl, mash avocado with sour cream and lemon juice. Spread bean mixture over tortillas and top with vegetables and cheeses. Place some avocado mixture over cheeses. Roll up sandwiches and serve.

TABLESCAPES

2007-09-15T19:05:00.001-07:00

CAMPFIRE BEANS

2007-09-15T17:26:00.000-07:00

1 1/2 lb. ground beef
1 envlope onion soup
2 (1 lb. 4 oz.) cans beans (kidney, great northern, or a combination)
1/4 c. chili sauce
1 1/2 c. water

In a large skillet brown the meat well, stirring frequently. Remove excess grease. Stir in soup mix, beans, chili sauce and water. Simmer covered 20 minutes. Serves 6-8.

Colossians 2:7

2007-09-15T17:20:00.000-07:00

Keep your roots deep in Him and have your lives built on Him. Be strong in faith, just as you were taught and always be thankful.

2007-09-15T17:12:00.000-07:00

God's Graciousness toward us

2007-08-26T20:05:00.000-07:00

allows us to reflect His gracious hospitality.

LEGUMES AND GRAINS

2007-08-26T19:59:00.001-07:00