What’s Cookin’ in the Parsonage?

Thirty years ago today I became Mrs. Dale Cunningham.  It seems unbelievable that so many years have passed.  Dale and I set up a home together and jumped right into ministry.  I began, even in those early years to have guests in and open our home to strangers.  What a blessing that part of our marriage has been! 

I began a guest book with our very first home, having our guests sign their name and comments after being our guests to dinner and/or dessert.  We were married on June 20; our first guests were on July 10th.  I have filled many books in these 30 years, but more than that, our guests have filled our home with many precious memories!  Whether it was family visiting from out of state, newcomers to our church, unsaved people we were seeking to reach, or missionaries on furlough or deputation, our dinner table has been graced by very special people!

It was fitting that yesterday, the day before our anniversary, we entertained yet another new family visiting our church.  What a sweet young couple, just starting out their married lives with a desire to serve the Lord and have a marriage that honors Him.  Mom Cunningham also joined us and added to the family picture at our table.  We had sweet conversation including our own salvation testimonies, pre-wedding relationship stories, and talk about our wonderful Savior.  Our guests make the meal special; the food is just a means to get them there! 

We did have dinner, of course, which consisted of :

1 bottle (8 oz) Catalina Salad Dressing
1/3 C apricot preserves

1 envelope dry onion soup mix
8 boneless skinless chicken breasts (or cut up fryer)

In a bowl, combine dressing, preserves and soup mix. Place chicken in ungreased 11” x 7” x 2” baking pan; top with dressing mixture. Cover and bake at 350 degrees for 30 minutes, baste. Bake 30 minutes longer or until chicken juices run clear. For Sunday, I put it in a covered dish at 265 degrees when I left for Sunday school.  When I got home, I simply basted the juices over the chicken.  Perfect Sunday dish!  It’s great to serve the sauce it cooks in over the rice.  Yum!

The peach butter is a new recipe/experiment!  We loved it!  I had been given some really ripe peaches that I didn’t think would be good for jam, so I made this butter.  I love apple butter, but this is even better, in my opinion.  It’s really easy to make too! 

Peach Butter
4 lbs peaches, peeled and sliced
3-4 cups sugar (I used 3)
1 scant Tbl cinnamon

After chopping peaches, place in blender to puree’.  Place in heavy pot.  Add sugar and cinnamon.  Cook, stirring often until slightly thickened, about 45 minutes.  Ladle into jars.  Place jars in water bath 10 minutes.

The frozen fruit salad is my sister’s recipe.  It’s so yummy with whole cranberry sauce, bananas, pineapple, nuts and cool whip.  It’s a great do-ahead dish!  Thanks, Dianne!

Frozen Fruit Salad

Frozen Fruit Salad

1 can jellied cranberry or cranberry sauce
1 can crushed pineapple, drained

2 bananas chopped in small pieces
1 c. chopped pecans
1 8-oz. container Cool Whip

Place jellied cranberries or cranberry sauce in mixing bowl and using a whisk, break it up well. Add pineapple, banana, and pecans and combine. Fold in Cool Whip.

You can put this in a 9 x 13 dish or make individual servings by placing cupcake papers in cupcake pan and filling with mixture. Freeze. When ready to serve, peel paper of and serve on a piece of leaf lettuce.

I hope you’ll try some of these recipes.  Open your heart and home to others this week and enjoy the blessing of serving!

You won’t read any more posts this week…I’m headed away with my sweetheart on a little excursion to celebrate our anniversary.  I know you don’t blame me for not taking time to write while we’re away!  I’ll post again a week from today, Lord willing!

With a grateful heart,