What’s Cookin’ in the Parsonage?

I’m not sure if there’s a smell so grand as garlic baking on bread sticks!  Does that bring Olive Garden to mind?  What a delight to smell that basket of garlic making its way to your table! 

Do you know there is a smell God loves?  I read  this in my Bible reading this weekend – Genesis 8:20, 21 – And Noah builded an altar unto the LORD; and took of every clean beast, and of every clean fowl, and offered burnt offerings on the altar. And the LORD smelled a sweet savour; and the LORD said in his heart, I will not again curse the ground any more for man’s sake; for the imagination of man’s heart is evil from his youth; neither will I again smite any more every thing living, as I have done. The Lord loves the smell of our love for Him that is seen in our obedience!  Is He smelling that sweet savor in your life today?

I was so happy to find a recipe that mimics the taste of Olive Garden’s bread sticks.  They are a yeast bread that only has to rise once, so they are done in a relatively short amount of time. 

My menu yesterday was:

Swiss Steak
Mashed Potatoes
Southern Style Green Beans
Green Salad
Garlic Bread sticks
Pound Cake with Fresh Strawberries and topped with
 Strawberry Whipping Cream
Swiss steak is a great dish for Sunday, because it requires 4 hours of baking time.  During the time you’re in Sunday school and church – you were there, right? 🙂 – the meat cooks down so tender you don’t need a knife!

4 lb. Arm roast
1/4 cup flour
1/2 tsp. salt
1/4 tsp garlic powder
2-3 Tbsp oil
1 16 oz. can tomatoes, cut up
1 onion, sliced
1 small green pepper, sliced

Serves 6
Heal oil in large skillet.  Season roast with salt, pepper and garlic powder.
Dredge in flour, then brown on both sides in hot oil. 

Place in roasting pan.  Arrange onion and pepper slices on top of roast, then pour tomatoes over top.  cover and bake at 250 degrees for at least 4 hours, more if you have time.  check occasionally to see if it needs water. d(Okay, you cant’ do this if you’re at church, but I just make sure it has plenty before I leave.) Makes its own gravy.

I did my mashed potatoes in the crock pot – like I’ve mentioned before.  Just peel and cut them up, cover with water in your crock pot and turn to high.  When you get home they will be ready to mash!

For Southern Style Green Beans in a can, pour the beans – liquid and all in a skillet.  For 2 cans of greens beans add about 2 Tbl of butter and cook over low heat until all the liquid is evaporated.  They taste like they’ve cooked all day long!

Garlic Bread sticks as seen on Chef in Training.

1 1/2 cups warm water (between 110 – 120 degrees F)

1 package active dry yeast

4 1/4 cups all-purpose flour

2 tablespoons unsalted butter, melted

2 tablespoons sugar

1 tablespoon salt

In a large bowl, dissolve sugar and yeast in warm water and allow to sit for 10 minutes, covered. Mixture should be frothy.In separate bowl, combine flour and salt.

Add to yeast mixture. Add melted butter. Mix with paddle attachment of stand mixer or wooden spoon until fully combined.

Knead dough for a few minutes just until dough is smooth. Do not over knead!

Grease a cookie sheet. Pull off pieces of dough and roll out into strips. (It will make 16, so cut the dough in half, then each half into 8 strips.)
Cover the dough and let sit in a warm place for 45 minutes to an hour.
Preheat your oven to 400 degrees F and once heated, pop in the bread sticks. In microwave, combine the following:

1 stick unsalted butter (or 1/2 cup margarine)

2 teaspoons garlic powder

1 teaspoons salt

After bread sticks have cooked for 6 or 7 minutes, brush the bread sticks with half the butter mixture.

Then continue to bake. Bake for 5-8 more minutes.

Immediately upon removal from the oven brush the other half of the butter on the sticks. I also sprinkled them with some Parmesan Cheese.
Allow to cool for a few minutes before eating.  (Sure.  Just try!)

Strawberry Whipping Cream

Whip up heavy whipping cream with about 1/3 Cup powdered sugar.  Whip until soft peaks form.  Mash up strawberries or raspberries, add to whipped cream. 

What was cooking in your kitchen this weekend?

From my parsonage kitchen,

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

  1. Yum! I haven't had Swiss steak in a long time. Definitely going to make it soon!

    This week I made a new recipe, skillet lasagna. The mushrooms, tomatoes and cheese were so yummy you didnt realize there wasn't any meat.


  2. Your swiss steak looks so good! Could you tell me what an “arm roast” is? I’d love to try this, but not sure what kind of meat to use. Thank you!


    1. Arm roast is actually what my roast was called, but you could also use a Chuck roast. You might ask the butcher at your grocery store what he would recommend. This slow-cooked method makes the meat very tender and delicious!


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