What’s Cookin‘ in the Parsonage?This was a very busy weekend with the ladies’ retreat at church, so I didn’t go out on a limb for Sunday dinner. We didn’t have to resort to scrambled eggs or sandwiches, however (not that that is a bad thing, it’s just not what we would call “Sunday dinner food”). Here’s the menu:
Barbecued Roasted Chicken
White Rice, served with barbecue drippings from chicken
Corn, tomato, and red onion side dish
Green Salad with apples, craisins and walnuts/Raspberry vinaigrette
Toasted French Bread with Parmesan cheese
Ice Cream
To have the meal ready for when we got home, here are my preparations made before leaving at 9:00.
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Put roasting hen into a 9 x 13 dish. Salt and pepper chicken. Spread barbecue sauce on chicken with basting brush. Add about a cup of water to dish. Place in 275 degree oven uncovered.
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Measure out rice. Set aside. Measure water for rice in the pan it will be cooked in. Leave on stove ready to boil upon returning home.
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Make corn side dish. Pour a can of Niblets white shoe peg corn into a mixing bowl. Add about a cup of diced grape tomatoes and 1/4 cup diced red onion. Add approximately 1/4 cup low-fat Italian dressing. Toss. Cover and refrigerate.
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Set table. Then, after returning home after church:
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Boil water for rice. Add rice and let set ’til done.
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Slice French bread. Butter, then sprinkle with Parmesan cheese. Place under broiler ’til browned.
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Slice chicken and place on a platter.
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Viola! Dinner is ready!
RefreshHer 
Sounds yummy! I'll have to try it!
I stumbled upon your blog this evening, shared by a friend here in town. I'll most likely be checking back… :o)
My husband and I are looking forward to visiting you folks at BCBC and presenting the ministry the Lord has for us in Uruguay.
Thank-you for ministering through your blog!
In Christ,
Deborah Steel
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Thanks for leaving a comment and for your encouragement, Deborah. I pray the Lord will bless as you follow Him to Uruguay.
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