What’s Cookin’ in the Parsonage?

Well, Paul and Whitney’s wedding went wonderfully. It was simple and elegant. There were no “uh-oh’s”or catastrophes, thank the Lord! All went smoothly. We did have to run to Greenville a day early because of the icy weather that was coming to our area, but thank the Lord we got there and were in place before the storm hit. My sister and I got to work on icing the 300 cupcakes on Thursday afternoon as I’d planned and it was all set up in good time. Here’s a picture of Whitney and Paul at the cupcake stand after many cupcakes had been removed, but you’ll get an idea…

We got home mid-afternoon on Saturday, so I had time to pull a Sunday dinner together, simple as it was. Alli’s boyfriend, Dan sacrificed and drove up to help us with the load of things we had to bring back; he’s such a willing servant (with an ulterior motive, but that’s okay!).

Menu
Barbecue Chicken
Rice
Peas
Asian Salad
Biscuits
Christmas Cookies

We love this Asian Salad. The regular recipe has lots of oil and sugar, but this is from Cooking Light and is much reduced and is every bit as good! It’s has a nice crunch to it and is a nice change! The ingredients might seem strange, but try it anyway!

Asian Noodle Salad
1/3 Cup rice vinegar or cider vinegar
1/4 cup sugar
2 1/2 T vegetable oil
2 T honey
2 T soy sauce
1 T margarine
1/4 cup slivered almonds
2 T sunflower seed kernels
2 (5 oz) pkgs Japanese curly noodles, uncooked and crumbled (Ramen Noodles)
8 cups shredded napa cabbage
2 cups shredded carrot
1 cup thinly sliced green onions

1. Combine first 5 ingredients in a small saucepan. Bring to a boil, an cook for 1 minute, stirring constantly. Spoon mixture into a bowl; cover and chill.
2. Melt marg. in a large nonstick skillet over medium-high heat. Add almonds, sunflower kernels, and noodles; cook 3 minutes or until lightly toasted, tossing occasionally. Spoon mixture into a large bowl; cover and chill. Add vinegar mixture to noodle mixture; let stand 15 minutes. Add cabbage, carrot, and onions, tossing to coat.

Yield: 12 servings

We did a chocolate fountain at the wedding reception and I have lots of maraschino cherries left over that were opened. I also have lots of candy canes. Anyone have good Christmas recipes for these ingredients? I had thought of making peppermint bark, but not sure what else I could do.

Trust you’re enjoying this week before Christmas. Don’t let the moments pass you by without taking time to ponder the wonder of this season.

With love,

4 thoughts on “What’s Cookin’ in the Parsonage?”

  1. I have frozen cherries before in small zippy bags, and they seem to work out pretty good for me when I thaw them. Just lay them out indiviually on a cookie sheet, freeze, then place in zip bags. You can also freeze candy canes until next year too.

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