Grandma Rosie's Texas Home
• Tue 6 Jan 2009 - Handy Substitute Recipes For Baking
Handy Substitute Recipes For Baking
• Cake Flour Recipe:
If you're running short on cake flour and need it now, here's a tip
for making your own: Add two level tablespoons of cornstarch to a
one-cup measuring cup, then fill with bread flour. Sift three times
then use as needed.
• Self-Rising Flour Recipe:
In a one-cup measure, place 1 1/2 tsp baking powder and 1/2 tsp salt,
then fill to top with flour. Mix well and store in an airtight
container if not used right away.
• Half And Half Cream Substitute:
In a one-cup measure, place 3 Tablespoons + 1 1/2 teaspoons of melted
butter. Top up the cup with whole milk. You can also use an equal
measure of evaporated milk as a half and half-cream substitute.
• Buttermilk Substitute:
You can substitute 1 cup of buttermilk with the following quick
recipe–In a one cup measuring cup, add 1 TBS of vinegar or lemon
juice, then top up the rest of the measuring cup with milk. Set aside
for 5 minutes, stir, then use as buttermilk in the recipe.
• Graham Cracker Crumb Crust Substitute:
In a pinch, you can use crushed corn flakes in place of graham cracker
crumbs. Recipe for crust: 2 cups crushed corn flakes*, 1/3 cup melted
butter, 2 TBS sugar. Gradually add the melted butter to the crushed
corn flakes and sugar. Mix well and press into pie plate (8″ or 9″).
Bake at 350° for 10 minutes. *Use the non-frosted corn flakes.
• Chocolate Squares Substitute:
3/4 cup unsweetened cocoa & 1/4 cup melted Crisco (Substitution for 4
ounces unsweetened chocolate squares).
Baking Powder Substitutes
•Try 1/4 tsp baking soda & 1/2 tsp cream of tartar to substitute for 1
tsp baking powder.
•1/2 tsp baking soda per 1 cup of buttermilk (substitute for 2 tsp
baking powder–use buttermilk already called for in recipe).
•1/2 tsp baking soda per 1 cup of sour milk (or use 1 cup milk soured
with 1 TBS vinegar or lemon juice; use milk already called for in
recipe)–substitute for 2 tsp baking powder
•1 cup of milk with 1 3/4 tsp cream of tartar, add 1/2 tsp baking
soda–substitute for 2 tsp baking powder (use milk already required in
recipe)
•1/2 tsp baking soda per 1 cup of molasses (use molasses already
called for in recipe)–substitute for 2 tsp baking powder
Kitchen Tidbits:
•1 stick of butter = 1/2 cup
•1 cup of whipping cream = 2 cups whipped
•1 cup uncooked rice = 3 1/2 cups cooked
•1 envelope Gelatin = 4 leaves = 1/4 ounce
•1 pkg. yeast = 2 1/4 teaspoons active dry yeast
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• Mon 5 Jan 2009 - Spiced Tea
Spiced Tea
Makes 12 to 14 servings
4 cups water
4 tea bags
2 sticks cinnamon
10 whole cloves
4 cups pomegranate juice
4 cups apple cider
Garnish: cinnamon sticks and clove-studded lemon slice
In a large saucepan, bring water to a boil over medium-high heat.
Remove from heat; add tea bags, cinnamon and cloves; steep 20
minutes. Strain; return tea to pan, discarding solids. Stir in
pomegranate juice and apple cider. Cook over medium-low heat 10
minutes. Reduce heat to low, and keep warm. Garnish.
Source: Cooking with Paula Deen magazine.
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• Sun 4 Jan 2009 - Mulled Grape Juice
Mulled Grape Juice
2 c Unsweetened grape juice
1 c ;water
1 c Sugar
1 Cinnamon stick
6 Whole cloves
Juice of 1 lemon
Mix juice, water, and sugar in saucepan. Tie spices in a small
cheesecloth bag and add to liquid. Bring to a boil. Stir and simmer over
very low heat for 10 minutes. Remove spice bag and add lemon juice.
Bring again just to a boil. Serve hot.
Makes 4 servings.
Source: Woman's Day Encyclopedia of Cookery. |
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• Sun 4 Jan 2009 - Spiced Warm Cider
Spiced Warm Cider
1/2 gallon apple cider
1/3 cup dark brown sugar
2 sticks cinnamon
5 whole allspice berries
1 (1/2" x 1/2") chunk fresh ginger (peeled)
3 whole cloves
8 orange slices
In a 3-quart saucepan, combine cider, sugar, cinnamon sticks,
allspice berries, ginger, and cloves. Heat to a simmer and allow to
cook 20 minutes. Strain into a punch bowl and garnish with orange
slices. Serve warm.
Source: Country Living.com |
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• Sun 4 Jan 2009 - New England Boiled Dinner...I could eat this everyday!
New England Boiled Dinner
Early New Englanders brought this dish from Ireland, where boiled
beef, cabbage, and potatoes appear in numerous incarnations. I'm only
guessing at that, but I know from intimate personal experience that
this meal is as satisfying to body and soul as any dish on earth,
especially if there is a bit of a chill in the night air.
1-4 to 5 lb (approx. 2 kg) corned beef ( I have also used ham)
10 to 12 medium-sized beets, peeled
3 to 4 parsnips, peeled and cut into large pieces
6 to 8 large carrots, scrubbed and cut into large pieces
3 to 4 turnips, peeled and quartered
10 to 15 small onions, peeled
6 to 8 medium-sized potatoes, scrubbed and quartered
1 head cabbage, cut into wedges
Dijon style mustard and prepared horseradish as condiments.
Place the corned beef along with the pickling liquid and spices in a
large pot and add enough water to cover it. Simmer for about one hour
per pound, adding water as necessary to keep the beef covered. Remove
from the liquid, leaving the liquid in the pot, and place in a shallow
baking dish or other container. Place a cutting board or other baking
dish on top, and place several heavy weights (cans of food, cast iron
cookware, etc) on top to compress it. Boil the beets in a separate pot
for 30 to 45 minutes, until tender. Meanwhile add the parsnips,
carrots, and turnips to the beef cooking liquid and simmer for 30
minutes. Add the potatoes and simmer for an additional 15 minutes,
then add the cabbage wedges and simmer 15 minutes more. Slice the beef
and arrange with the vegetables on a large, deep platter, along with a
generous amount of the cooking liquid. Serve mustard and horseradish
on the side.
Serves 8 to 12
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• Sat 3 Jan 2009 - Chipotle Chicken Soup
Chipotle Chicken Soup
1 teaspoon olive oil
1/2 cups chopped yellow onion
2 cloves garlic, minced
1 fresh tomato, chopped
6 cups chicken broth
1 whole skinless, boneless chicken breast, cooked and shredded
black pepper
1/4 cup canned chipotle chilies
1 cup canned garbanzo beans, drained and rinsed
4 sprigs cilantro
1 avocado, cubed; optional
1 cup cooked brown rice; optional
crushed tortilla chips; optional
lemon slices for garnish
In a heavy skillet, heat olive oil and saute onion and garlic until onion is translucent. Add tomato and cook over low heat for about 5 minutes. In a separate large saucepan, bring broth to a boil. Add chicken, sauteed vegetables, pepper, chilies, beans and cilantro. Reduce heat and simmer 10 minutes, adding extra broth if necessary. If desired stir in avocado, rice or tortilla chips and serve in warmed bowls. Garnish with lemon slices. Serves 8.
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• Sat 3 Jan 2009 - Chicken and Sausage Gumbo
Chicken and Sausage Gumbo
1 cup oil
1 cup flour
2 large onions, chopped
2 bell peppers, chopped
4 ribs celery, chopped
4 to 6 cloves garlic, minced
4 quarts chicken stock
2 bay leaves
2 teaspoons Creole seasoning, or to taste
1 teaspoon dried thyme leaves
salt and freshly ground black pepper to taste
1 large chicken, cut into pieces
2 pounds andouille or smoked sausage, cut into 1/2 inch pieces
1 bunch green onions, tops only, chopped
2/3 cup fresh chopped parsley
filé powder to taste
Season the chicken with salt, pepper and Creole seasoning and brown quickly. Brown the sausage, pour off fat and reserve meats. In a large, heavy pot, heat the oil and cook the flour in the oil over medium to high heat, stirring constantly, until the roux reaches a dark reddish brown color, almost the color of coffee or milk chocolate for a Cajun style roux. If you want to save time, or prefer a more New Orleans style roux, cook it to a medium, peanut butter color, over lower heat if you're nervous about burning it. Add the vegetables and stir quickly. This cooks the vegetables and also stops the roux from cooking further. Continue to cook, stirring constantly, for about 4 minutes. Add the stock, seasonings, chicken and sausage. Bring to a boil, then cook for about one hour, skimming fat off the top as needed. Add the chopped scallion tops and parsley, and heat for 5 minutes. Serve over rice in large shallow bowls. Accompany with a good beer and lots of hot, crispy French bread. 12 servings.
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• Sat 3 Jan 2009 - Seasoning Cast Iron
Seasoning Cast Iron
Seasoned Cast Iron can be considered the "grandfather" to today's "nonstick" cookware. Cast Iron Cookware must be seasoned properly and it will last a life time.
New Pans
Heat the oven to 250F to 300F. Coat the pan with lard or bacon grease. Don't use a liquid vegetable oil because it will leave a sticky surface and the pan will not be properly seasoned. Put the pan in the oven. In 15 minutes, remove the pan and pour out any excess grease. Place the pan back in the oven and bake for 2 hours. Repeating this process several times is recommended as it will help create a stronger "seasoning" bond. Also, when you put the pan into service, it is recommended to use it initially for foods high in fat, such as bacon or foods cooked with fat, because the grease from these foods will help strengthen the seasoning.
Pans that need Reseasoning
If the pan was not seasoned properly or a portion of the seasoning wore off and food sticks to the surface or there is rust, then it should be properly cleaned and reseasoned. Remove any food residue by cleaning the pan thoroughly with hot water and a scouring pad. Heating the pan first to a temperature that is still safe to touch helps open the pores of the metal and makes it easier to clean. Dry the pan immediately with dish towel or paper towel. Season the pan as outlined above.
Caring for Cast Iron Cookware
Seasoning a cast iron pan is a natural way of creating nonstick cookware. And, like you cook and clean the modern nonstick cookware with special care to avoid scratching the surface, your cast iron cookware wants some special attention too. Clean the cookware while it is still hot by rinsing with hot water and scraping when necessary. Do not use a scouring pad or detergent as they will break down the pan's seasoning. Never store food in the cast iron pan as the acid in the food will breakdown the seasoning and the food will take on a metallic flavor. Store your cast iron cookware with the lids off, especially in humid weather, because if covered, moisture can build up and cause rust. Should rust appear, the pan should be reseasoned. When you purchase cast iron cookware, they are medium gray in color, but after usage, they start turning darker. This is normal and should be expected. |
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• Sat 3 Jan 2009 - Pepper Steak...Crockpot
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Pepper Steak
2 pounds round steak, cut in strips
3 bell peppers, sliced lengthwise
2 sliced onions
salt and pepper to taste
2 tablespoons Worcestershire sauce
1 teaspoon garlic powder
3 tablespoons cornstarch
1 teaspoon canola oil
1 can beef broth
1/2 cup evaporated milk
Trim all fat from steak and cut into strips. Place 1 teaspoon oil in a nonstick skillet and add steak strips. Brown lightly and put in bottom of crock pot. Combine beef broth, milk, garlic powder, salt, pepper, cornstarch and Worcestershire sauce and add to crock pot. Place sliced peppers and onions on top of steak. If you prefer well done vegetables, place in bottom of crock pot. Cook on low for 8 to 10 hours or on high for about 4 hours. Good served with cooked rice or mashed potatoes. |
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• Sat 3 Jan 2009 - Salvation is from The Lord
Where would I be without my precious Lord Jesus. Lost and alone in a hostile world.
Salvation is from The Lord
This is a trustworthy saying that deserves full acceptance (and for this we labor and strive), that we have put our hope in the living God, who is the Savior of all men, and especially of those who believe.
1 Timothy 4:9,10 NIV
__________________
Jesus answered and said unto him, Verily, verily, I say unto thee, Except a man be born again, he cannot see the kingdom of God. Nicodemus saith unto him, How can a man be born when he is old? can he enter the second time into his mother's womb, and be born? Jesus answered, Verily, verily, I say unto thee, Except a man be born of water and of the Spirit, he cannot enter into the kingdom of God. That which is born of the flesh is flesh; and that which is born of the Spirit is spirit. Marvel not that I said unto thee, Ye must be born again.
John 3:3-7 KJV
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But when the kindness of God our Savior and His love for mankind appeared, He saved us, not on the basis of deeds which we have done in righteousness, but according to His mercy, by the washing of regeneration and renewing by the Holy Spirit, whom He poured out upon us richly through Jesus Christ our Savior, so that being justified by His grace we would be made heirs according to the hope of eternal life.
Titus 3:4-7 NASB
__________________
It is God who saved us and chose us to live a holy life. He did this not because we deserved it, but because that was his plan long before the world began--to show his love and kindness to us through Christ Jesus.
And now he has made all of this plain to us by the coming of Christ Jesus, our Savior, who broke the power of death and showed us the way to everlasting life through the Good News.
2 Timothy 1:9,10 NLT
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• Sat 3 Jan 2009 - Gladness and Joy!
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Gladness and Joy!
The ransomed of the LORD will return.
They will enter Zion with singing;
everlasting joy will crown their heads.
Gladness and joy will overtake them,
and sorrow and sighing will flee away.
Isaiah 51:11 NIV
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Blessed is the people that know the joyful sound:
they shall walk, O LORD,
in the light of thy countenance.
In thy name shall they rejoice all the day:
and in thy righteousness shall they be exalted.
Psalm 89:15,16 KJV
__________________
I will rejoice greatly in the LORD,
My soul will exult in my God;
For He has clothed me with garments of salvation,
He has wrapped me with a robe of righteousness,
As a bridegroom decks himself with a garland,
And as a bride adorns herself with her jewels.
For as the earth brings forth its sprouts,
And as a garden causes the things sown in it to spring up,
So the Lord GOD will cause righteousness
and praise to spring up before all the nations.
Isaiah 61:10,11 NASB
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Blow the trumpets in times of gladness, too, sounding them at your annual festivals and at the beginning of each month to rejoice over your burnt offerings and peace offerings. The trumpets will remind the LORD your God of his covenant with you. I am the LORD your God."
Numbers 10:10 NLT
__________________
Shout joyfully to the LORD, all the earth;
Break forth in song, rejoice, and sing praises.
Sing to the LORD with the harp,
With the harp and the sound of a psalm,
With trumpets and the sound of a horn;
Shout joyfully before the LORD, the King.
Psalm 98:4-6 NKJV
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• Sat 3 Jan 2009 - Broiled pan-dressed fish
Broiled pan-dressed fish
6 servings
3 pounds pan-dressed fish, fresh or frozen
1/4 cup melted fat or oil
1/4 cup lemon juice
1 1/2 teaspoons salt
3/4 teaspoon paprika
Pepper, as desired
Thaw frozen fish. Clean, wash, and dry fish.
Combine fat and seasonings. Place fish on well-greased broiler pan. Brush
fish inside and out with seasoned fat.
Broil about 4 inches from heat 5 to 8 minutes. Turn fish carefully and brush
on remaining fat. Broil 5 to 8 minutes longer, or until fish flake easily
when tested with a fork.
Menu suggestion
Serve with fried potatoes, spinach, grapefruit salad, and gingerbread.
Family Fare U.S. Department of Agriculture 1970 |
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• Sat 3 Jan 2009 - Please pray for this little boy.
This came from a friend of mine. Please join us in prayer for this little boy. 
Please pray for this little boy.
I'm relaying for the parents and just have enough for the prayer warriors to add another on their list, please.
Jonathan just turned 8 years old the 20th of Dec.
Apparently New Years Eve he had a Asthma attack so severe it caused him to die in his mother's arms, he was clinically dead for 45 mins, the rescue workers revived him as his 9 year old brother Taylor looked on and tried to get a flight for him, but had difficulties getting a helicopter near the home, they finally life flighted him to Columbia Hosp (Missouri) (not sure which one), he crashed on the flight and was brought back.
I recently got off the phone from his mother TeAna and at the moment Jonathan is in a coma, not sure if medically or self induced. He still keeps crashing.
Please keep him and family near in prayer. Thank you all.
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• Sat 3 Jan 2009 - Poem by ....Minnie Louise Hoskins...Beautiful Thought to start the Year on
I said to the man who stood at the gate of the year
'Give me a light that I may tread safely into the unknown.'
And he replied, 'Go into the darkness and put your hand into the hand of God
That shall be to you better than light and safer than a known way!'
So I went forth and finding the Hand of God
Trod gladly into the night
He led me towards the hills
And the breaking of day in the lone east.
So heart be still!
What need our human life to know
If God hath comprehension?
In all the dizzy strife of things
Both high and low,
God hideth his intention."
~Minnie Louise Hoskins.
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• Fri 2 Jan 2009 - Brisket Chuck Wagon Stew Recipe
| Brisket Chuck Wagon Stew Recipe
Ingredients
2 Tbsp bacon grease or vegetable oil
3 pounds beef brisket, fat trimmed and cut into 1-1/2-inch cubes
3/4 tsp salt
1/2 tsp freshly ground black pepper
1 large onion, chopped
2 cloves garlic, minced
4 cups beef stock (preferably homemade or canned low-sodium broth)
2 cans (4 ounces each) chopped mild green chilies, drained
2 pounds red-skinned potatoes, scrubbed and cut into 1-inch pieces
2 cups fresh or thawed frozen corn kernels
1/4 cup fresh cilantro (coriander) or parsley, chopped
1 cup flour
Instructions
In a large flameproof casserole or Dutch oven, heat the bacon grease over medium heat. Season the beef brisket with salt and pepper. Working in batches to avoid crowding, add the brisket and cook, turning occasionally, until browned on all sides, about 8 minutes. Transfer the brisket to a plate.
Add the onion and garlic to the casserole and cook, stirring often, until the onion is softened, about 4 minutes. Stir in the beef stock. Return the brisket to the pot and add the chilies. Bring to a simmer over high heat, skimming off any foam that forms on the surface. Reduce the heat to low, cover and simmer until the brisket is tender, about 2-1/2 hours.
During the last 30 minutes, stir in the potatoes, corn, and cilantro. Remove from the heat and let stand 5 minutes. Skim any fat from the top of the stew. (It's easier to remove the fat if the stew is cooled to room temperature, covered and refrigerated overnight. Discard hardened fat from surface. Reheat gently over low heat before proceeding.)
In a small bowl, whisk 1 cup of the cooking liquid with the flour until smooth. Stir into the stew and simmer until the sauce is thickened, about 3 minutes. Season the stew with additional salt and pepper; serve hot. Freezes and reheats well.
Yield: 8 servings |
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• Fri 2 Jan 2009 - BEEF MUSHROOM STEW
This calls for rice or noodles to serve it over. But I like garlic mashed potatoes under mine! 
BEEF MUSHROOM STEW
1/4 Cup all-purpose Flour
1 Jar (8 oz) whole Mushrooms, drained
1 Tea. Salt 1/2 Cup chopped Onion
1/8 Tea. Pepper
2 Bay leaves
2 1/2 to 3 Lbs. Beef Round Steak, cut into cubes
1 Clove Garlic, minced
2 Tbl. Cooking Oil
1 Tbl. dried Parsley Flakes
1 Cup Beef broth
Cooked Rice or Noodles
3/4 Cup Water
Place flour, salt and pepper in a plastic bag; add beef cubes and shake to coat on all sides. Brown beef in oil in a large saucepan. Stir in burgundy wine or broth, water, mushrooms, onion, bay leaves, garlic and parsley; bring to a boil. Reduce heat; cover and simmer for 1 1/2 hours or until meat is tender. Thicken if desired. Serve over rice or noodles. 8 - 10 servings |
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• Fri 2 Jan 2009 - BLACK EYED PEAS AND GREENS SOUP
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BLACK EYED PEAS AND GREENS SOUP
This flavorful soup can be cooked on the stovetop or in the crockpot.
Either way, it makes a great meal with cornbread and a tossed salad.
1 tablespoon vegetable oil
1 cup diced onion
1 cup diced celery
1/2 cup diced sweet bell pepper, red or green
4 to 6 ounces diced ham
4 cloves garlic, minced
4 cups chicken broth
3 cups cooked black-eyed peas or 2 cans (15 to 16 ounces each) drained
and rinsed
1 1/2 cups frozen chopped turnip greens or spinach, thawed
2 cans (14.5 ounces each) tomatoes, diced, with juice
1/2 teaspoon Creole seasoning
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried oregano
salt, to taste
Stovetop:In a large Dutch oven or large saucepan over medium heat, saute
the onion and celery in vegetable oil until tender. Add the ham, bell
pepper, and garlic and saute, stirring, for 2 to 3 mins longer.To the
ham and vegetable mixture add chicken broth, black eyed peas, greens,
tomatoes, ham, Creole seasoning, pepper and oregano. Reduce heat to low,
cover and simmer for 45 mins to 1 hr. Taste and add salt, as needed.
Slow Cooker:In a skillet over medium heat, saute the onion and celery in
vegetable oil until tender.Add the ham, bell pepper and garlic and
saute,stirring, for 2 to 3 mins longer.Transfer ham and vegetables to
the slow cooker add chicken broth,black-eyed peas, greens,
tomatoes,ham,Creole seasoning, pepper and oregano.Cover and cook on LOW
for 5 to 7 hrs, or HIGH for 2 1/2 to 3 1/2 hrs. Taste and add salt, as
needed.
Serves 6 to 8 |
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• Fri 2 Jan 2009 - Homemade Beef Bouillon Recipe
Homemade Beef Bouillon Recipe
Cook Time: 8 hours,
Ingredients:
4 pounds lean beef from shank, diced
2 pounds beef bones
4 whole cloves garlic
2 quarts cold water
Kosher salt to taste
1/2 cup diced celery
1/2 cup diced carrots
1/2 cup diced turnips
1/2 cup diced onions
Preparation:
Place beef, bones, and whole cloves garlic in a large stockpot. Cover with the cold water. Slowly bring to a boil. Cover with a lid, lower heat, and simmer for 5 to 6 hours. Taste the broth and season with salt.
Add celery, carrots, turnips, and onions to the stockpot. Simmer 1 hour. Strain broth through cheesecloth into another stockpot. Discard solids. Simmer uncovered until broth has reduced to 6 cups or to desired strength. Let cool to room temperature, then refrigerate. Skim off fat and discard.
The bouillon may be used as is for a clear soup course or as traditional beef stock in other recipes.
Yield: about 6 cups
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• Fri 2 Jan 2009 - Cauliflower Gratin Recipe
Cauliflower Gratin Recipe
Three cheeses and ham give a rich depth of flavor to bland cauliflower. The meat may be omitted, if necessary. Cauliflower gratin makes a great side dish, but consider it also for breakfast or brunch. Great for low-carb diets.
Prep Time: 10 minutes
Cook Time: 1 hours,
Ingredients:
1 head cauliflower, cut into florets (discard core and large stems)
1 (14 ounces) can chicken or vegetable broth (or homemade - about 1-3/4 cups)
2 Tbsp butter
2 ounces cream cheese
2 Tbsp sour cream
1 cup shredded cheddar cheese, divided use
1/4 cup sliced green onions, white and green parts
2 large eggs
Salt and freshly ground black pepper to taste
1/4 cup chopped ham, smoked turkey breast, or cooked bacon pieces
1/4 cup grated Parmesan cheese
Sweet Hungarian paprika
Vegetable spray
Preparation:
Place cauliflower florets in a large saucepan. Add chicken broth and bring to a boil. Cover and simmer until very tender, about 12 minutes. Drain thoroughly through a fine sieve and return to the pot over low heat. Cook about 2 more minutes to dry out excess moisture, stirring constantly. (It's okay that it breaks apart.)
Pour cauliflower into food processor fitted with the metal blade. Add butter, cream cheese, sour cream, half of the cheddar cheese, green onion, salt, pepper, and eggs. Pulse to combine. Fold in ham, turkey or bacon pieces.
Spray an oven-proof casserole with vegetable oil. Pour cauliflower mixture into casserole dish and sprinkle evenly with remaining 1/2 cup cheddar cheese and all of the Parmesan cheese. Dust lightly with paprika. Bake in a preheated 375 F. oven for about 45 minutes.
Yield: 6 to 8 servings
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• Fri 2 Jan 2009 - In Touch Daily Devotional........... Effective Prayer
Jan 2, 2009
Effective Prayer
Mark 11:24-25
John 14:14 reads, "If you ask Me anything in My name, I will do it." People sometimes interpret this to mean that any request ending with the words "in Jesus' name, amen" will automatically be fulfilled.
Yet basing our entire concept of prayer on one isolated verse would lead to a skewed perspective. It is also important to consider . . .
Our Fellowship With God. For God to hear and answer prayers, we must first be saved from our sin through the redeeming blood of Jesus. Once we have trusted Christ as Savior, God will hear us only when we walk in righteousness before Him. Of course, He understands our weakness and doesn't expect perfection. But if we knowingly continue in sin and fail to repent, He will not listen.
Our Request. For some people, ending prayers with "In Jesus' name, amen" can seem like a magic charm, but nothing can force God's hand. This saying did originate from a good motive, though: the desire to ask only for what is consistent with Jesus' character. When we ask, we should pray with faith, believing that God is able and will do whatever is in His will. And we should willingly submit our desires to Him.
Our Motive. The Lord won't say yes to prayer that will hurt us or His purpose. When we bring supplications before Him, it is important to check our motive. Is our goal to glorify God and let others see Him in us? Or is our motive selfish, greedy, or impure?
Our heavenly Father tells us to pray. And He will answer when our hearts are pure. |
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