What’s Cookin’ in the Parsonage?

Yesterday I had Sunday dinner with my family – my wonderful church family! Boones Creek Bible Church celebrated its 56th anniversary with a special day. Former pastor, Larry Draper was there to preach God’s Word, we sang our church’s favorite songs, a testimony was given by a life-long member, and a church-wide dinner followed the morning service. It was a day of counting God’s blessings on this ministry that belongs to Him, the Creator of The Church.

The message was Four Things You Cannot Do. The first point was you cannot give the Gospel to the wrong individual. I love that! Every person needs the Gospel message, so anyone you share it with is the right person! The message was a reminder that Boones Creek must be evangelizing the lost in order to stay alive! It was a challenge to my heart. I believe this is the weakest area in my Christian life, and I so desire that to change!

I was brave and tried three new recipes to make for the church dinner:

Chuck Roast in Sauce
Scalloped Potatoes with Sweet Marjoram and Parmesan Cheese
Apple Cobbler

Two of the recipes came from my 1991 Southern Living Cookbook. I love my SL Cookbooks and I don’t know if I’ve ever tried something I didn’t like. I didn’t get a picture of the roast, but I think it was a recipe I’ll try again. It was easy and a nice change from a standard Sunday roast.

Here are the potatoes from SL. Mmmmmmm! I really like them! On Saturday I prepped the potatoes and put them in cold water. I also made up the seasoning mix that is sprinkled over them, so all I had to do Sunday morning was layer it in, then pour in the whipping cream (!). No wonder they were good, right? =)

This apple cobbler was super easy and very good. I got this recipe from Katie Brown’s show. You can substitute any fruit you’d like. This recipe is a keeper – especially for a quick dessert.

Scalloped Potatoes with Sweet Marjoram and Parmesan Cheese

1/2 Cup freshly grated Parmesan cheese

1 T dried whole marjoram (I used ground)

1 t salt

1/2 t garlic powder

1/4 t grated nutmeg

1/4 t pepper

4 large baking potatoes, peeled and thinly sliced (about 3 pounds)

2 T freshly grated Parmesan cheese

2 cups whipping cream

1/2 cup water

Garnish: fresh parsley sprigs

Combine first 6 ingredients in a small bowl. Set aside.

Layer one third of potatoes in a lightly greased 12 x 8 x 2 inch baking dish. Sprinkle half of seasoning mixture over potatoes. Repeat layers with potatoes and seasonings, ending with potatoes. Sprinkle evenly with 2 tablespoons Parmesan cheese.

Combine whipping cream and water; pour over potatoes. Cover with foil, and bake at 350 degrees for 1 1/2 hours. Uncover and bake 30 minutes. Let stand 10 minutes before serving.

Chuck Roast in Sauce

1 8 oz. can tomato sauce

1/2 cup beef broth

1 medium onion, chopped

1 (3-4 pound) boneless chuck roast

2 T vegetable oil

1/2 cup cider vinegar

1/4 Cup catsup

2 t Worcestershire sauce

1 t prepared mustard

1 t paprika

1/8 t garlic powder

Combine first 3 ingredients in a shallow dish; add roast. Cover and marinate in refrigerator 8 hours.

Remove roast from marinade, reserving marinade. Place roast in a Dutch oven. Combine marinade and remaining ingredients; pour over roast. Cover and bake at 350 degrees for 2 1/2 to 3 hours or until roast is tender. Skim fat from sauce. Serve sauce with roast. Yield: 6 servings.

What blessings did you participate in at church yesterday, and did you cook anything delicious this weekend?

With love,

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