Husband · Pastor · Side dish

What’s Cookin’ in the Country?

RefreshHer
Last Friday was what I called a “marathon baking” day.  I was getting ready for company, a HUGE Sunday school gathering at our house, and our church’s anniversary dinner.  I was in the kitchen all day and into the early evening getting ready for it all. I loved every minute of it and had a huge feeling of accomplishment at the end of the day!

Because I knew Saturday was going to be a full day, I opted to make things for our Sunday church dinner that could be made ahead of time.  Those three little words can be a girls’ best friend on a busy day!  Here’s what I made:

Sour Dough Bread
Gourmet Potatoes
Cranberry Jello Salad
Sugar Cookies
Texas Sheet Cake

Gourmet Potatoes – This is a dish that has to be assembled the night before.  Doing it two nights before was even better!  The Cranberry jello Salad recipe is an easy to assemble jello salad.  I don’t always have patience time for those recipes where you have to let the jello set up!  This is is a mix and dump recipe.  Then you just put the whipped topping on after it’s all set.  Couldn’t be easier!  If you will need a cranberry salad for Thanksgiving dinner, you really need to add this one to your menu.  I love it – I bet you will too!
I left the whipped topping off this time, and it was just as yummy!
But of course the whipped topping puts it over the top!

Cranberry Salad
1 – 3oz. pkg lemon Jello
1 – 3oz. pkg. dark raspberry Jello
1 20oz. can crushed pineapple
1 can Cranberry sauce (whole berry)
¼ cup chopped (fine) celery
1 cup boiling water

Dissolve Jello in boiling water. Drain pineapple and add water to make 1 cup. Mix all together and pour into a 9 x 13” dish and refrigerate until set.
Topping for Jello
Prepare one pkg. Dream Whip according to directions. Add one 8-oz. pkg cream cheese. Add 3-4 tablespoons of granulated sugar. Beat until smooth. Spread on congealed salad.

Gourmet Potatoes
6 medium potatoes
2 C shredded cheddar cheese
1/4 C butter
1 1/2 C sour cream (I used light)
1/3 C chopped onion
1 t. salt
paprika

Peel the potatoes. Leave them whole. Cook in boiling water ’til tender. Cool.
Shred potatoes coarsely. In medium-sized saucepan, melt butter and cheese. Stir ’til melted. Remove from heat; blend in sour cream, onions and salt. Fold in potatoes and pour into a 2 qt. casserole dish.
Sprinkle with paprika on top. Refrigerate overnight. Bake @ 350 degrees for 30 minutes.

So that’s what I was cooking this weekend.  How about you?

This is the last week for our encouragement challenge.  Here’s your first assignment:

Pastor’s Encouragement:  Pray for spiritual unity in the church staff and among the spiritual leadership of the church (deacons).  Pray the enemy will not be allowed to create divisions, strife, or misunderstanding among the church leaders.

Husband Encouragement:  If you have children, does your husband discipline them wisely?  Does he show them love and encourage them?  Does he take interest in their activities and dreams?  Does he spend time with them?  Does he take part in developing their character?  Praise him for these important life skills.

If you don’t have children, is your husband positive and encouraging to other people’s children?  Let him know that you have noticed and believe he has what it takes to be a great dad.

With love from my country kitchen,

Published by RefreshHer

3 thoughts on “What’s Cookin’ in the Country?”

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