What’s Cookin’ in the Parsonage?

Old friends are wonderful guests with whom to share Sunday dinner!  We were privileged to have former church members/ dear friends here for the morning service yesterday.  What sweet fellowship we’ve had with this couple in the past years.  It was wonderful to have them at church, and then at our dinner table! Their sweet little 9-month old was in our home for the first time, and we loved having her sweet smile at our table!  We also invited a dear couple who have had us in their home many times.  My spread was nothing like she has put out!

My menu was:
Mashed Potatoes
Green beans
Angel Biscuits
Coconut Cream Pie

There are no new recipes here – it was basic Sunday fare.  I used what I had in my freezer and cupboards for the most part, because I had been out of town most of last week and wanted to simplify things. Having guests over isn’t about the complexity of the menu or recipes, it’s about sharing what you have with others and making them know you were glad to do so!
Ever just “get hungry” for something?  I decided on coconut cream pie for our dessert, because it had been a year since I’d made one, and it sounded yummy!  My recipe came from my old cookbook and is very easy to put together.
Coconut Cream Pie
3/4 C sugar
3 T Corn starch
1/4 tsp salt
2 cups milk
3 slightly beaten egg yolks
2 Tbl butter
1 tsp vanilla
1 cup coconut
1 9-inch baked pastry shell
Meringue (3 egg whites)

In saucepan, combine sugar, cornstarch, and salt; gradually stir in milk.  Cook and stir over medium high heat till bubbly.  Cook and stir 2 minutes.  Remove from heat.  Stir a moderate amount of hot mixture into yolks; immediately return to hot mixture; cook 2 minutes, stirring constantly.  Remove from heat.  Add butter and vanilla. Stir in coconut.  Pour into cooled baked pastry shell.  Spread meringue on top of pie and bake at 350 degrees for 12 to 15 minutes.  Cool.

 Since Sunday was The first day of spring, I pulled out my spring linens and table decor. In the words of my daughter, they just make me happy!

Thank you, Lord for dear friends and for allowing us to fellowship with them; to share our simple meal together.  Thank you for the bond that we share that enables us to open our hearts so easily to bear their burdens, and share our own with them.  

Thank you for the provisions to feed not only our family, but also open our home to others.  It’s a blessing, and I am so grateful for your abundance.

Thank you for spring and the newness it brings to our earth, and to our hearts.  It reminds us of our new life in Christ and how He came and made the old things new.  How I love you, Lord.
In Jesus’ name,
What was cooking in your kitchen this weekend?  Did you have guests?  Tell me about your time of fellowship!
With love,   

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

  1. I put my spring linens/decor out this week, too. =)

    It was just my husband and me at lunch yesterday, but I made a new recipe that was a huge success! We had Angel Chicken with white rice, peas and butter dips. The chicken has a yummy mushroom/cream cheese sauce and was perfect for Sunday – crock pot recipe! I used boneless skinless thighs to keep it from being too dry. Here's the recipe…



  2. We had the privilege of having one of our teen boys and his family in our home yesterday. It was such a blessing to have them over. Our menu was very simple but one of my favorites for Sunday because it is ready when we get home. We had Pork Chops Cacciatore, Mashed Potatoes, Green Beans (ones from my garden this past summer) homemade bread, Salad and Chocolate Chip Mint Ice Cream. The bread recipe and Pork Chops both came from a Taste of Home Magazine. Yummy. What a blessing to have others in our home.


  3. It was me and Jeff for Sunday dinner yesterday but we had one of our favorites–“Martha's Steak.” It's tenderized round steak browned and put in a baking pan. In the pan you brown the steak in, add 1-1 1/2 c. of water and stir up all the brown bits. Pour over the steak, cover and bake low for several hours. Thicken juices for gravy and put over meat.

    I served it with mashed potatoes, Paula Deen's green bean bundles, corn, cole slaw and leftover banana cake from Saturday night.


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