What’s Cookin’ in the Parsonage?

 

 

 

 

 

• • peeling and dicing the potatoes. I put them in the slow cooker with water to cover. I cook them in the crock pot while we’re at church.

 

• preparing the broccoli/Corn Scallop, leaving off the cracker crumb topping.
• making the biscuits. I put them on the baking sheet and store them in the refrigerator until time to bake on Sunday.

 

 

• making the cheesecake
• making tea

 

 

• setting the table

 

 

When we got home from church I put the broccoli corn scallop in the microwave to begin getting it warm. Then I added the cracker topping and popped it into the oven to finish heating up and brown the topping.

 

One of my girls mashed the potatoes and I put the gravy on to thicken while I worked on the other details of the meal.

 

I put the biscuits in the oven to bake while I cooked the green beans. I use store-bought green beans and cook them the way a lady in SC told me years ago. They taste just like home canned beans that have been cooking for hours. If I do two cans of beans I add one can with the liquid and one can without it. Then I add a few tablespoons of margarine and cook them until the liquid evaporates.

 

My cranberry relish is simply a can of cranberry sauce broken up ( I like the whole berry), a can of mandarin oranges on top of the cranberry, and about a half cup of broken pecans.

 

We were celebrating our daughter’s 18th birthday, so I decorated the cheesecake to commemorate the event. When I plated the dessert, I piped two large dollops of fresh sweetened whipped cream next to the cake, then I dusted the plate with cocoa powder. Adding a garnish makes it look like you’ve gone to lots of trouble when you truly haven’t.

 

Dinner is always better when shared with friends. Yesterday we were privileged to have an old friend, a new friend, and our daughter’s friend with us.

 

What did you have for Sunday dinner? Did you have guests? Were you a guest? Did you try a new recipe? Tell me about it!