Hey, howdy and greetings from my house to yours! I hope all of you are as blessed this week as I am!
I just want to take a moment to thank my church family for loving me. It is a privilege to be a part of Shady Grove Baptist Church. If you don’t have a church home you are welcome to worship with us anytime.
It seems like every week there is another trial that faces me. I know one thing, if Satan left me alone I would know he had me however, all the things that happen is because I know I am a child of the king. I would be scared to death if I didn’t have a few bumps in the road. I would be checking out my relationship with my Lord.
I just have to brag on Jesus and how much he loves me and all the blessings, He bestows on me each day, I live on this good earth. I have been blessed to be his servant.
Ever since God created man, the pages of scripture are filled where our Lord is feeding his people. When the Hebrew children were wandering the wilderness for 40 years God supplied them with manna and quail on a daily basis.
The New Testament shows Jesus having a fish fry and feeding thousands of his followers or at times enjoying a more intimate dinner of roasted lamb with his close friends at Passover. John 6:35, shows a marvelous spiritual truth: Jesus is the bread of life!
I love to partake of the physical food, but the spiritual food is so fulfilling and it puts me to mind of the Scripture that states, but my God shall supply all our needs according to his riches in glory. Just think about this, every time you pick up a recipe book, to prepare a meal, you are preparing the bounty that God has blessed us with.
In the grand scheme of things, every thing we have on this earth was created for us by God. When he made all that was placed here. He wanted us to enjoy his blessings in every way.
I love to swap recipes and try new dishes.
Cooking has been as much a part of my life as anything else I have ever done. I love to eat, don’t you? We have to keep our engines going by keeping the fuel in the tank, so to speak. As the scripture says, “O taste and see that the Lord is good!”
I love Chinese Food. I laugh and tell people when any of us are eating the buffet. There are so many chicken dishes it reminds me of the song, “Fifty ways to leave your lover.” The buffet is 50 ways to eat your chicken. Pardon me, but I just had to share one of the Jan specials I made up. Laugh and the whole world laughs with you! Frown and you frown alone!
“And that’s the way I see it.”
May God richly bless each and every one of you this coming week! You are loved!
It is time to have some fall dishes! Oh there’s food around the corner, for you and me! Enjoy!
Creamy Chicken Noodle Soup
8 c. boiling water
4 chicken breast, boneless and skinless
1 can carrots or fresh sliced
8 envelopes Lipton Cream of Chicken soup mix
1 pkg. egg noodles
Boil the chicken breast in a large pot. Remove the breasts and cut into small pieces reserving the broth in the pot. Add the soup mix to the pot and mix. Bring to a boil again and add noodles. Boil 10 minutes, stirring occasionally. Reduce heat to simmer. Add chicken and carrots. If using fresh carrots. Boil them with the chicken breasts. Delicious with a crusty bread and salad.
Crock Pot Baked Potato Soup
2 cans cream of potato soup
1 can sliced new potatoes
1 pint half and half
¾ cup milk
1 diced onion
2 ½ c. cheddar cheese shredded
salt and pepper to taste
10-12 slices bacon, fried crisp and crumbled
Put all ingredients in the crock pot, except the bacon. Stir together well and cook on high until heated through, 2-3 hours. Sprinkle with cooked bacon on top and stir to blend.
Best Potato Soup
6 potatoes, peeled and cubed
1 large onion, chopped
1 bunch green onions, chopped
½ stick butter
2 cans cream of chicken soup
1 can cheddar cheese soup
1 can broccoli and cheese soup
¼ cup sour cream
1 pint or more milk
salt and pepper to taste
1 tbsp. dried basil
In large kettle, cook potatoes, sauté onions in butter. Add to potatoes. Add the soups, sour cream, salt, pepper, basil and milk to desired thickness.
Fabulous Fruit Salad
1 can Eagle Brand milk
1/3 c. lemon juice
1-9 oz. Cool Whip
2 c. miniature marshmallows
1 #2 size can pineapple chunks, drained
½ cup maraschino cherries
Mix all ingredients together and chill overnight before serving.
Tip of the Week
The Holidays are coming. Stay tuned for some new and exciting dishes!