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What’s Cookin’ in the Parsonage?

I had the blessing of going with a group from our church to Amish Country this past week from Wednesday through Saturday (hence the reason for no posts on Thursday and Friday).  We saw many of these on the roads everywhere…

I learned that I do have something in common with the Amish women – they spend Saturday preparing their food for Sunday too!  Of course, they feed a much larger crowd than I ever have, but they get everything ready for the Sunday meal on Saturday.  They also do it without the aid of electricity.  Yikes!  I can’t imagine not having the microwave, electric oven, refrigerator or the dishwasher to help me in my preparations!  Thank you, dear Ben Franklin!

On our last night in PA, our group ate dinner in an Amish woman’s home.  We watched her children washing dishes and helping their mother serve our meal.  We had a feast of wonderful food including fried chicken and mashed potatoes and gravy, fresh asparagus, homemade breads, green beans, buttered noodles, two kinds of fruit pies, homemade pudding and chocolate cake!  They may be simple people, but that was no simple meal!

Okay, back to simple – let me share a new recipe with you that I made last week.  This will beat Rachel Ray’s 30-Minute meals!  This took about 15 minutes to prepare!  Here is my take on a recipe for Corn, Avocado and Black Bean Tostadas.  I got this out of my All You Magazine.

I added fresh tomatoes to it as well and served this with tortilla chips and salsa and fresh fruit.  Along with being quick, this is also an inexpensive meal. 

Another new recipe from last week was Apple-Bacon Coleslaw.  My husband loved this.  I’ve never been super good at making coleslaw, but I think I have finally found a winner!  Try it and tell me what you think!

3 Tbl olive oil
2 Tbl mayonnaise
1 Tbl Dijon mustard
1 tbl lemon juice
1/2 tsp hot sauce
1/4 tsp salt
8 oz bag of shredded coleslaw mix
1 large Gala apple, finely diced
Freshly ground pepper to taste
4 cooked bacon slices, crumbled

Whisk together first 6 ingredients in a large bowl.  Add coleslaw mix, apple, and ground pepper, tossing well to coat.  Chill 30 minutes.  Sprinkle with bacon just before serving.

What’s been cooking in your kitchen?

With love,

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

  1. one of the meals I made last week was spaghetti and meatballs….I made an extra batch of meatballs a couple weeks ago for meatball subs, and put them in the freezer before I cooked them. Pulled them out and cooked them in spaghetti sauce and served them over noodles…a nice change from regular spaghetti!

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  2. Have you ever tried the cole slaw recipe in the Kraft cookbook? It has cabbage, pineapple, and apple with a mayo dressing. It's one of my favorites.

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