Archive for the ‘Recipes’ Category

We need a little Christmas…

August 25, 2018

 

Christmas Eve by Laura Hope Wood

The snow began to fall as twilight deepened
And swirling flakes fell far into the night.
A fairyland soon covered hill and valley
As drifts piled high in silence deep and white.
There was no sound to break the evening stillness,
But just the feel of Christmas all around.
Somehow the joy and peace that comes with giving
Came with each snowflake as it settled down.
A tall tree trimmed with bright and shining tinsel,
Through frosted windows such a rosy glow
Of presents wrapped in green and crimson tissue
And firelight dancing on the floor below.
A holly wreath with bright red, frosted berries
To greet me as I near the waiting door.
I seem to hear the sound of sleigh bells ringing;
It’s Christmas Eve, and I am home once more.

 

Oven Caramel Corn

Preheat the oven to 200 degrees F.  Divide 15 cups popped popcorn (unsalted) between two 13-by-9-inch baking pans; set aside.  In a small saucepan over medium heat, combine ½ cup butter or margarine, 1 cup firmly packed brown sugar, ¼ cup light corn syrup, and ½ teaspoon salt.  Stirring constantly, bring just to a boil.  Remove from heat.  Stir in ½ teaspoon baking soda.  Slowly pour mixture over popped corn, tossing to coat.  Bake 1 hour, stirring every 15 minutes.  Makes 15 servings.

 

Poem and recipe from Ideals Christmas magazine 1996

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Traditional Canadian Christmas Dishes

May 25, 2018

Next month I hope to present Canada’s Christmas customs.  Therefore, I am giving you four recipes from the book Christmas in Canada from World Book that are traditionally found in a Canadian Christmas feast.

Fruit Fool

½ cup sweetened whipping cream
1 cup unsweetened applesauce or other fruit puree
¼ tsp almond extract

Whip cream until stiff.  Fold in fruit puree and almond extract.  Chill mixture in refrigerator.  Serve with fresh fruit or shortcake.

Makes 4 servings

 

Mulled Cider

1 quart apple cider
4 or 5 whole cloves
cinnamon stick

In a medium saucepan, mix together ingredients over medium heat; heat well, but do not allow to boil.

Makes 4 servings.

 

Maple Syrup Pie

Pastry for a 9-inch single-crust pie
¼ cup flour
½ cup water
1 cup maple syrup
1 egg, slightly beaten
2 tbsp butter whipped cream

Preheat oven to 450 degrees F.  Line 9-inch pie pan with pastry; prick several times with a fork.  Bake pie shell for 10 minutes or until lightly browned.  Allow pie shell to cool.  Mix flour and water until smooth.

In a medium saucepan, stir together flour mixture and maple syrup.  Stir in egg.  Cook over medium heat, stirring constantly, until thick.  Add butter and stir until melted.

Pour mixture into cooled pie shell.  Allow pie to cool at room temperature until set.  Serve topped with whipped cream.

Makes 8 servings.

 

Molasses Taffy

1 cup sugar
1 cup brown sugar
2 cups molasses
1 cup light corn syrup
1 cup water
¼ cup butter

In a large saucepan, mix together sugar, molasses, corn syrup, and water.  Cook over medium heat, stirring constantly, until temperature on a candy thermometer reaches just below the soft crack stage (268 degrees F) or until sugar is dissolved.

Continue cooking, stirring occasionally, until a small amount of mixture threads when dropped into cold water.  Remove from heat and stir in butter.  Pour slowly onto a buttered slab or buttered cookie sheet on a cooling rack.  Allow to cool slightly, then pull with your fingertips, allowing a spread of about 18 inches between your hands.  Fold mixture back on itself.  Repeat this motion rhythmically until the mixture forms a glistening ribbon and the ridges on the twist begin to hold their shape.  Roll mixture into long, thin strips.  Cut into pieces and place on buttered wax paper.

Makes about 2 pounds.

Happy Easter!

March 25, 2018

life-of-jesusWe are in the middle of the Easter season. Both Easter and Christmas are similar in that they begin with the same 40-day season of preparation and they celebrate the same person. Christmas begins with Advent preparing for the coming of the Christ child. Easter begins with Lent preparing for the death and resurrection of Christ. Christmas celebrates the birth of Jesus, the Christ. Easter celebrates the resurrection of Jesus from the dead.

All of this was a plan put in place by God to redeem His magnum opus, His prize creation, mankind. God created the earth and all the plants and animals in it for mankind, and it was “very good.” God enjoyed intimate fellowship with His masterpiece. Then the man and woman, God’s favorite creation, turned their backs on God. God was not willing to leave them in that condition. He desired the intimate fellowship He once enjoyed with mankind, but there was a penalty to be paid for mankind’s rejection of God, for mankind’s sin. No man or woman, even if he or she lived a thousand lives, could ever pay that penalty.

So God made a plan. He would send His Son, Jesus, to be born of a virgin, live a perfect, sinless life, die a horrible death, and rise from the dead thereby securing the payment for the penalty for the sin of all mankind.

Now God offers this payment for the penalty of sin to every man, woman, and child who will turn from their sin and accept this payment. This is the ultimate celebration of both Christmas and Easter.

Resurrection Rolls

Ingredients:

1 can refrigerated crescent roll dough
8 large marshmallows
Melted butter
Cinnamon
Sugar

Instructions:

  • Give each child one triangle shaped section of crescent roll. This represents the tomb.
  • Each child takes one marshmallow which represents the body of Christ.
  • Dip the marshmallow in the butter and roll in cinnamon and sugar mixture. This represents the oils and spices the body was anointed with upon burial.
  • Lay the marshmallow on the dough and carefully wrap it around the marshmallow.
  • Make sure all seams are pinched together well. (Otherwise the marshmallow will “ooze” out of the seams)
  • Bake according to package directions.
  • Cool.
  • Break open the tomb and the body of Christ is no longer there!!
  • Celebrate God’s love!

 

Russian Christmas Customs

February 25, 2018

GrandfatherFrostChristmas customs enjoyed in Russia have evolved in three phases.  These phases are Russia before Communism, Communist Russia, and Russia after the fall of Communism.

Old Russia  Christmas was a religious time before the Communists took over Russia.  The Russian Orthodox Church held services every day during the twelve days of Christmas.  Nearly everyone in the town and surrounding countryside attended the local church making the services standing room only.

Many people followed a form of Advent.  For thirty-nine days before Christmas they would abstain from eating certain foods like meat.  No food was eaten on Christmas Eve until the first star was seen in the sky.  Many a Christmas Eve found the children of the house peering out the window watching for that first star so the Christmas Eve feast could begin.

The Christmas Eve feast comprised of a twelve-course meal.  Fish was a staple of the meal instead of meat which they still abstained from eating.  The soup course most likely was borscht, a soup made with cabbage, onions, potatoes, beets, and carrots.  Two other popular dishes were kutyala, a rich, sweet porridge made of wheat berries, poppy seeds, and honey, and kissel, a mousse-like berry dessert.

Meat could be eaten on Christmas day.  Duck, ham, goose, pig, and other roast meats were the centerpiece of the Christmas dinner.  Other dishes included borscht, jellied sturgeon, blini (light buckwheat pancakes rolled with caviar and served with sour cream), pelmeni (mini-dumplings filled with beef and pork), and piroshke (savory, filled pastries).

Christmas trees were popular in the 1800s.  They were procured three days before Christmas and decorated with apples, tangerines, dolls made of dried fruit and candy, walnuts wrapped in gold foil, wooden ornaments, paper lanterns, and topped by a shining star.

Instead of Santa Claus, Grandfather Frost delivered toys door-to-door.  He did not go down chimneys.  He wore a red coat trimmed with white fur and had a long, snow-white, bushy beard.  Some children opened the gifts they received from Grandfather Frost on Christmas Eve; others waited until Christmas morning.

Communist Russia  When the Communists came into power, Christmas was replaced with a Festival of Winter.  They also changed from the Julian calendar to the Gregorian calendar.  The Russian Orthodox Church, however, continued to use the Julian calendar.  The churches that were allowed by the Communist Party to stay open held Christmas services on January 6 and 7, the date of Christmas using the Julian calendar.  Churches would be decorated with Christmas trees, icons of saints, and colored lights.  Congregations would sing Christmas hymns, but elsewhere there was no Christmas.

Many Christmas traditions were transferred to New Year’s, and Grandfather Frost arrived on New Year’s Day.  Christmas trees were banned by the Communists; but because the people wanted to keep the tradition, Joseph Stalin, in 1935, lifted the ban calling them New Year’s trees.

Many people put up their New Year’s trees on December 31 and left them up until January 13, Old New Year’s Eve).  The trees were decorated with toys, little dolls, colored lights, garlands, and topped with the red star of the Soviets instead of the star of the Magi.

Grandfather Frost remained the gift giver, but he arrived on New Year’s Eve instead of Christmas or Christmas Eve.  Instead of a red robe he wore a blue one.  Instead of some of the more fun and frivolous gifts Grandfather Frost brought more practical gifts like clothing, shoes, and books though small toys did appear on occasion.

Grandfather Frost was also joined by Snegurochka, the Snow Maiden. The Snow Maiden also dressed in a blue robe or coat and knee-high boots.  They would be seen together in parades and many New Year’s events.

Post-Communist Russia  In 1991 with the arrival of Glasnost and Perestroika the Russian people were once again free to celebrate Christmas.  Russian Christians were once again able to worship without fear of persecution or death.

The big celebration still occurs on New Year’s Day with extravagant fireworks and organized games.  Grandfather Frost still delivers gifts on New Year’s Eve and is still accompanied by the Snow Maiden.  The big feast still includes such foods as borscht, blini, sturgeon, halibut, or herring, fresh fruits and vegetables (when available), bread, and sweets such as baba or kissel.

Without the fear of persecution many Russians are returning to church especially at Christmas and Easter.  Christmas services in Russian Orthodox Churches are well-known for their sacred music, and many who cannot make it to the services are able to watch them on Russian television.

Today’s Russian Christmas customs are still being developed.  Some are trying to bring back some of the old customs while others are creating new traditions.

Baba Romovaya cake recipe

Ingredients:
3 ea eggs
5 oz flour
5 oz sugar
–Icing:
5 oz cherry juice
2 tbsp rum
–Sauce:
4 tbsp rum
2 ea yolks
8 oz cream
1 tbsp starch

Method:
Beat up eggs with sugar with the mixer until there is foam. Stir in flour very gradually and make dough very quickly. Fill in the form half (the dough will rise twice) with dough very very carefully. Grease the form abundantly with butter and sprinkle with flour. Close all windows and doors to avoid draughts otherwise “baba” will catch a cold”. Put in a warm place, don’t move it. As soon as the dough rise up to the top, bake in the oven (180C) until it is golden. It is very important to keep the form of “baba” after baking. Put upside “baba” in the form down on the paper until it is cold. Don’t take it out of the form until it is cold. Mix rum with cherry juice in a large bowl and sink “baba” in this syrup. Beat up yolks with cream and starch, pour in rum. Put the mass on a “steam bath” (put a smaller pan with cream mass in a large pan with water) and bring to thickening. Pour the sauce over “Baba” before serving.

Christmas in Greece

September 25, 2017

Greek-CookiesChristmas in Greece tends to be a religious celebration following the traditions and rites of the Greek Orthodox church.

Preparation for the Christmas season begins on November 15 with a solemn forty-day period of fasting and reflection.  This period called Christmas Lent lasts until Christmas Eve.  People focus on preparing spiritually for the arrival of the Christ Child.  They attend church services, confess their sins, and take Communion.  They also fast abstaining from all meats, milk products, and rich foods.

On Christmas Eve, the last day of Christmas Lent, groups of children go from house to house singing the Kalanda, Greek Christmas carols.  It is considered good luck to have children come to one’s home and sing so often coins and treats are given to the children for their songs.  The Kalanda are also sung on New Year’s Eve and the Eve of Epiphany, January 5.

Decorations in the home are simple mainly involving the home’s altar.  The altar consists of a wall cabinet or table where people stand or kneel and pray while facing the east.  Religious icons, statues or pictures of saints, and other religious items are placed in or on the altar.  The most popular icons picture Mary, Nicholas, and Basil.  In addition to these icons family altars may contain wedding crowns, a cross, a prayer book, a censer, a light or candle, and other important items related to other religious holidays like Epiphany and Palm Sunday.

Christmas trees did not appear in Greece until 1839 when King Othon I put one up in his court.  It used to be that the tree of choice was the juniper tree decorated with walnuts, almonds, dried figs wrapped in tin foil and tied to branches with string, and tiny candles (lit only on Christmas Eve and Christmas Day).  Today Christmas trees come from Greek tree farms and are decorated with lights and tinsel and topped with a star.  Some homes put up the Christmas tree on Christmas Eve while others wait until New Year’s Eve.

Greeks who own boats will decorate them in honor of St. Basil’s bringing presents from Caesarea by boat on New Year’s Eve.  Children get into the act by decorating paper, tin, or wooden boats and placing them throughout the house.

On Christmas Day the Dodecameron, the 12 days, begins.  It is a joyful time of celebration that lasts from Christmas Day to Epiphany, January 6.  For many this is a time of decorating, cooking, and buying and wrapping presents.  Friends get together for parties, dances, and much fun and camaraderie.

Christmas Day is the celebration of Christ’s birth.  Many attend church services starting as early at 5:00 or 6:00 in the morning.

Each home enjoys a Christmas feast shared with the immediate family only.  Many families, as they gather around the table, will pause before sitting to lift the table three times in honor of God the Father, God the Son, and God the Holy Spirit.  The meal starts with the breaking of the christopsomo, a Christmas bread eaten with honey.  Roast pork, chicken, or rabbit may be found on the Greek Christmas table along with many delightful cakes, cookies, and pastries.

Here are 2 recipes that one would find on many Greek Christmas tables.

Kourabiedes (Greek Butter Cookies)

Author: Nicole-Cooking for Keeps

 Prep time:  45 mins
Cook time:  15 mins
Total time:  1 hour

Serves: 5 dozen

These Kourabiedes (Greek Butter Cookies) are a Greek classic. They’re buttery, crumbly, sweet, but not too sweet, and the perfect holiday treat!

Ingredients

1 pound unsalted butter, room temperature
1 large egg
3 teaspoons pure almond extract
8 tablespoons powdered sugar + another cup or so for coating
⅛ teaspoon baking soda
5 to 5 ½ cups flour
Pinch of salt

Instructions

Preheat oven to 350 degrees. Beat butter in the bottom of a stand mixer on a medium-high speed for 20 minutes. Add egg and almond extract, mix until combined. Sift 8 tbsp. powdered sugar and baking soda together in a small bowl. Add to butter and egg. Beat another 10 minutes on a medium high speed.

Sift five cups of flour and salt together in a large bowl. With the speed on low, add flour a little bit at a time until completely incorporated. If the dough is too sticky, add ½ cup more of flour.

To Form: Roll about 2 tablespoons of dough into crescents and place on a baking sheet lined with parchment paper or silt pad. There is no need to place cookies very far apart, as they do not spread much. Bake for 15-20 minutes until very pale brown and cooked through.

If serving cookies right away. Let them cool slightly and toss in powdered sugar. These will keep for 5 days. If you want to keep them for longer than five days, wait to toss in powdered sugar until just before serving.

*These can be frozen for up to 3 months in an airtight container.

Recipe by Cooking for Keeps at http://www.cookingforkeeps.com/kourabiedes-greek-butter-cookies/

 Baklava

Recipe By:NEONWILLIE

“A Greek favorite that makes everyone think you are a master chef and is sooo easy to make!! I taught a Greek friend how to make apple pie and she taught me this fabulous recipe. The phyllo dough for this recipe is found in the freezer section of most grocery stores. Add a little lemon zest to the sugar sauce, if desired.”

Ingredients

·         1 (16 ounce) package phyllo dough
·         1 pound chopped nuts
·         1 cup butter
·         1 teaspoon ground cinnamon
·         1 cup water
·         1 cup white sugar
·         1 teaspoon vanilla extract
·         1/2 cup honey

Directions

1.       Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9×13 inch pan.

2.       Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 – 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 – 8 sheets deep.

3.       Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.

4.       Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.

5.       Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.

ALL RIGHTS RESERVED © 2017 Allrecipes.com
Printed From Allrecipes.com 9/17/2017

Christmas Websites To Explore

August 27, 2017

The Christmas season will be upon us before we know it.  Here are some Christmas website for you to explore now so you can use the information they have to enhance your Christmas celebration and involve all the little ones, and the not-so-little ones also, in your life.

www.christmas.com – This is a fun little website that offers a lot of Christmas fun.  Get new recipes to try, play some Christmas games, listen to some music, and avail yourself of their planning tips for the Christmas season.  One of the nice features on this site are the free family pages.  Families can upload and share Christmas memories and photos.  Let other family members know what recipes you are using for this year’s Christmas feast.  Don’t forget to post your Christmas wish lists.

www.northpole.com – This fun website has been around a long time.  Established in 1996 it has grown to what it is today.  On it you will find fun things for the kids to do, crafts to make, and recipes to try.

www.allthingschristmas.com – This website is a treasure trove of Christmas information and articles.  They also have a presence on Facebook at www.facebook.com/AllThingsChristmas/.  Also look for some Christmas giveaways here.

www.customsofchristmas.com – Don’t forget our own little website.  Find out the origins of many of our Christmas customs and traditions.  In addition to all that you will find games, craft ideas, recipes, and free downloads.  Remember our advent calendar.  It starts on November 29 and goes through Christmas Eve.  Each day you can listen to a 15 minutes segment of the story The Adventures of The Cinnamon Bear.  This story has been loved by thousands of kids and kids-at-heart for many years.

Easter message & Hot Cross Buns

April 25, 2017

The Eternal Message
by Margaret Rorke

Once again in joy and wonder
We approach the holy tomb
Where despair’s been rent asunder;
Where the Marys went at dawning
On that week’s initial day;
Where the sepulcher is yawning
For its stone’s been rolled away.

Once again the angel motions
To the faithful to draw near
And to offer their devotions
With the news, “He is not here!”
He has risen!  Be not fearful.
As he promised he has done.
Be not sick at heart or tearful.
His great victory is won.

Once again we thank our Master
For the message Easter gives.
Though there’s heartbreak and disaster
For each one of us who lives,
We can glimpse eternal portals
Through a faith which makes it known
That what means the most to mortals
Isn’t earthbound by a stone.

Ideals Easter, 1988

 

Hot Cross Buns

Ingredients

3/4 cup warm water (110 degrees F/45 degrees C)
3 tablespoons butter
1 tablespoon instant powdered milk
1/4 cup white sugar
3/8 teaspoon salt
1 egg
1 egg white
3 cups all-purpose flour
1 tablespoon active dry yeast
3/4 cup dried currants
1 teaspoon ground cinnamon
1 egg yolk
2 tablespoons water
1/2 cup confectioners’ sugar
1/4 teaspoon vanilla extract
2 teaspoons milk

Directions

  1. Put warm water, butter, skim milk powder, 1/4 cup sugar, salt, egg, egg white, flour, and yeast in bread maker and start on dough program.
  2. When 5 minutes of kneading are left, add currants and cinnamon. Leave in machine till double.
  3. Punch down on floured surface, cover, and let rest 10 minutes.
  4. Shape into 12 balls and place in a greased 9 x 12 inch pan. Cover and let rise in a warm place till double, about 35-40 minutes.
  5. Mix egg yolk and 2 tablespoons water. Brush on balls.
  6. Bake at 375 degrees F (190 degrees C) for 20 minutes. Remove from pan immediately and cool on wire rack.
  7. To make crosses: mix together confectioners’ sugar, vanilla, and milk. Place glaze in a piping bag or a sandwich bag with the corner snipped off; pipe a cross onto each roll.

 

Christmas Holly

October 26, 2016

By George Wither

The holly! the holly!
Oh, twine it with the bay!
Come, give the holly a song,
For it helps to drive
Stern Winter away,
With his garments so somber and long,
Then sing to the Christmas holly
That hangs over peasant and king.

It peeps through the trees,
With its berries of red
And its leaves of burnished green,
When the flowers and fruits have
Long been dead And not even
The daisy is seen.

Then sing to the holly,
The Christmas holly,
That hangs over peasant and king.
While we laugh and make merry
Neath its glittering boughs,
To the Christmas holly we’ll sing.
So now is come our joyful feast;
Let every man be jolly;
Each room with ivy leaves is dressed
And every post with holly.


Christmas Cranberry Pudding

1 ½ cups flour
2 teaspoons baking soda
2 cups fresh cranberries, halved
½ cup molasses
1/3 cup hot milk
½ cup chopped nuts

Sift flour with baking soda.  Stir in cranberries.  Combine molasses and milk; stir into cranberry mixture until well blended.  Stir in nuts.  Pour into a 6-cup buttered mold.  If the mold has a lid, butter the inside and cover mold or cover with buttered aluminum foil pressed tightly over mold and secured with string.  Place mold on a rack in a pan with a tight-fitting cover.  Pour about 1 inch of water into the pan.  Bring water to a boil and cover; reduce heat to simmer.  Steam for 2 hours.  Cool 10 minutes; unmold.

Sauce

½ cup butter
1 cup sugar
½ cup light cream
1 teaspoon vanilla extract

Melt butter in a 1-quart saucepan.  Stir in sugar and cream until sugar dissolves.  Bring to a boil, stirring constantly.  Stir in vanilla.  Serve hot over pudding.

(Poem and recipe taken from Ideals Christmas magazine, 1983)

Our Silver Christmas

August 25, 2016

TIMG_20131129_211658_753his year we experienced a special celebration at our house.  It was my wife and my 25th anniversary.  It made me stop and think about the 25 Christmases that we experienced as a family.

Our first Christmas we did not have much money.  We got a Christmas tree, a star to top it, lights, and some garland; but we did not have ornaments.  My wife had some books with bead patterns for Christmas ornaments.  We must have made several dozen ornaments, bells, stars, ball ornaments filled with figures.  Many of these ornaments we still have and still put on our trees.

A few years later we had some little ones to enjoy our Christmas trees.  By this time we had some store-bought ornaments hanging from the branches.  We also had a train running around the tree.

Then came a major move from the Gulf states to the upper Midwest.  We no longer had room for the train.  The tall trees did not fit either.  We started using a 4-foot tree set on an end table.  The star and the bead ornaments were still there, and more children were enjoying Christmas with us.  We finally bought a slim 6-foot tree and started decorating the tree with color-themes.  Our favorites color themes are red and silver, blue and silver, and purple and silver.

Many of our Christmas traditions were set during this time.  Every year we set up our tree the day after Thanksgiving with all the children helping decorate.  We usually take a Saturday in December to make several kinds of cookies.  The family decides on 3 or 4 kinds of cookies to make. (At one time we let every child choose a cookie recipe to make on that day; but as more children arrived, cookie making day became a chore instead of being enjoyable so we cut down on the number of cookie choices.)  Every Christmas morning we have a hashbrown breakfast casserole.  Last year when my wife and I talked about doing something else for Christmas breakfast the children spoke up and made us know that they wanted the traditional hashbrown casserole.  Unlike many families who have turkey with all the fixings for Christmas dinner, we have an extra-cheesy, extra meaty lasagna.  It sure simplifies the clean up.

Then came another move, not so far this time.  Now we are able to comfortably set up two Christmas trees.  We decorate one tree with a color-theme and the other with our favorite ornaments.  The train has also reappeared.

The next 25 years will be full of surprises.  As the children grow and move on to make families of their own, I am sure we will be dropping some traditions and adding new ones.  The trees will lose some ornaments and gain others.  But, oh, the fun we will have getting there.

Merry Christmas!


Hashbrown Breakfast Casserole
1 lb ground sausage ( “hot” or “sage” flavored)
¼ cup chopped onions
2 ½ cups frozen cubed hash brown potatoes
5 large eggs, lightly beaten
8 oz shredded sharp cheddar cheese (2 cups)
1 ¾ cups milk
1 cup baking mix
¼ tsp salt
¼ tsp pepper
1. Cook sausage and onion in large frying pan over medium-high
heat for 5 minutes or until meat crumbles.
2. Stir in hash browns, and cook for 5 to 7 minutes or until sausage
is no longer pink and hash browns are lightly browned.
3. Drain mixture well on paper towels.
4. Spoon mixture into a lightly greased 13×9-inch baking dish.
5. A stoneware baking dish works really well.
6. Stir together the lightly beaten eggs, shredded cheese, milk,
baking mix, salt, and pepper.
7. Pour evenly over sausage/hashbrown mixture.
8. Stir well.
9. Cover and chill for 8 hours.
10. Bake covered with foil at 350 degrees for 45 minutes.
11. Uncover and bake 10 to 15 minutes or until a wooden pick
inserted in the middle comes out clean.
12. Remove from the oven and let stand for 5 minutes.
13. You can also keep the casserole warm until you are ready to eat
by covering it with foil and putting it in a 200 degree oven.
14. Optional toppings: sour cream, favorite sauce of your choice
(picante, hot sauce). You can also garnish it with parsley.

Joy To The World

June 27, 2016

Joy to the world, the Lord is come!
Let earth receive her King;
Let every heart prepare Him room,
And heaven and nature sing,
And heaven and nature sing,
And heaven, and heaven, and nature sing.

In the days of Isaac Watts, the author of this hymn, there was in England extreme prejudice against newly-composed hymns.  Congregations were strictly devoted to singing the Psalms in worship.  So Watts reworked certain Psalms in freer and more spontaneous versions.  In 1719, he published Psalms of David, Imitated in the Language of the New Testament, creating a new style of church music.

“Joy to the World” is based on Psalm 98, which tells of the Messiah’s coming and kingdom.  The reader may be able to see Watts’s first stanza in Psalm 98:2-3—and the arrival of a victorious King.  The second stanza is drawn from verses 4-8—through the praise of all creation.  The fourth stanza is seen in verse 9 –God’s righteous and loving reign.

Watts strayed a little from Psalm 98 when he wrote the third stanza to this hymn—“No more let sins and sorrows grow/Nor thorns infest the ground.”  This seems to be a direct command from the divine King Himself.  Then Watts returns to the psalm, imitating the last sentence in verse 3—“He comes to make His blessings flow/Far as the curse is found.”

Set to a tune by the greatest of all English composers, George Friedrich Handel, “Joy to the World” can powerfully fill the heart with the joy of Christ’s coming, especially when sung standing with a congregation on Christmas Eve!

– From the book The Carols We Love by Daniel Partner, Published by Barbour Publishing, Inc


Heavenly Mix

Ingredients

2 cups butter
2 cups white sugar
2 cups corn syrup
1 (17.5 ounce) package crispy corn and rice square cereal
1 (17.5 ounce) package crispy rice cereal squares
1 1/2 cups sliced almonds
1 cup sweetened flaked coconut

Directions

  1. In a large bowl or disposable roasting pan, toss together the corn and rice cereal, rice cereal, almonds and coconut.
  2. Combine the butter, sugar and corn syrup in a large saucepan and bring to a boil. Once boiling, continue to cook for 3 minutes. Pour over the cereals, using a large wooden spoon to stir the mixture until evenly coated. Spread out on a cookie sheet to cool. Store in an airtight container at room temperature.
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