What’s Cookin’ in the Parsonage?

Instead of having guests yesterday, my husband and I were guests! We were invited to a young couple’s home. They have been married eleven months. What a blessing it was to be in their home and enjoy their hospitality! She said she wasn’t a cook before they married, but I want you to know, she did a fantastic job! I’m going to have to get her recipes and share them with you – they were delicious! Here was her menu:

Stuffed Chicken Breasts
(they were stuffed with Feta and Mozzarella Cheeses!) Yum!
Garlic potatoes
Fresh Asparagus
Jello Salad with fruit
White Cake with Strawberry filling

For a hostess gift to take to our hosts I made Strawberry Muffins and wrapped them in a cellophane bag. These muffins are so good – especially when served with a little strawberry freezer jam. It’s hard to believe they only have 4 grams of fat; they’re just too good!
One change I make in the recipe is that I do not put the strawberries, butter, orange rind and eggs in the blender – I simply mix them by hand then add this to the dry ingredients. I like the way they turned out better than the pureed strawberries.

The picture below is a meal I made last week when my family was in visiting. We’d spent the day shopping and I wanted to have supper ready in a flash, so I marinated steaks with my Teriyaki sauce from the Better Homes and Gardens Cookbook before we left. I also scrubbed my potatoes for baking. When I got home I made the salad and my onion rings. This is one of our favorite summer meals. I only make the onion rings a couple times a year, since they’re deep fried. But oh, they’re one of our favorites! Try them and see if you love them as much as we do!

Teriyaki Sauce

1/2 cup soy sauce
1/4 cup salad oil
2 tbl molasses
2 tsp ground ginger
2 tsp dry mustard
3 cloves, garlic, minced

Mix well, then marinate meat at least one hour.

Golden Onion Rings
Combine 1 cup plus 2 tbl all purpose flour, 1/2 tsp salt, 1 slightly beaten egg, 1 cup milk, and 2 tbl salad oil. Beat together just till dry ingredients are well moistened. Coat onion rings with batter. (I prefer a vidalia onion) Fry a few at a time in deep hot oil (375 degrees), stirring once to separate rings. when onions are golden, drain on paper towels. Just before serving, sprinkle with salt.

What’s been cookin’ in your kitchen lately?

With love,

5 thoughts on “What’s Cookin’ in the Parsonage?

  1. I made calzones Sunday night after church, hoping to please my very picky eater boyfriend. =)

    Saturday afternoon I made the filling (browned hamburger, 4 cheese spaghetti sauce) so that it would be ready to layer on top of canned pizza dough, with pepperoni and cheese. It took about 5 mins to put together, then baked for 15. That gave me time to make a “nice” salad while it was baking. It was a definite hit! I barely had enough left over to put in my lunchbox this morning. Yay!


  2. Wow–that looks good enough to eat. Wait a minute, I think I DID eat that and it was delicious as always! Thanks! I plan to try the muffin recipe. Sounds good!


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