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What’s Cookin’ in the Parsonage?

What’s better on  a summery Sunday than Barbecued Chicken?
That’s what we had for dinner yesterday.  I had two college students who were tired of cafeteria offerings and were ready for “real food.” 
My table scape was white, gray and yellow.  A white tablecloth with a gray and white runner on top served as the table cover.  Then I made a simple centerpiece with a small white pedestal plate and fresh lemons and a little ivy.  I added a yellow candle lifted up above the lemons by putting it on an inverted custard dish.

My Menu:
Barbecued Chicken
Rice
Green Beans
Strawberry Salad
Rolls
Fresh Strawberry Pie

To make the barbecued chicken I simply placed the chicken pieces in a large casserole dish.  I sprinkled it with salt, then brushed on bottled barbecue sauce.  I added about 3/4 cup water and covered it with foil.  I placed the oven on 250 degrees before leaving for Sunday school.  When we got home, my husband put the chicken on the grill for just a few minutes (the meat was so tender it nearly fell off the bone, but the flavor of the grill is worth it!)  He also added more barbecue sauce at this time. 
If you don’t want to grill it, you can just top the chicken off with a little more sauce and it’s ready to serve – I’ve done that many times!
Strawberry Pie

Glaze Filling for Strawberry Pie:

1 cup sugar
2 T. white Karo
3 1/2 Tbl cornstarch
1 cup water
2 heaping Tbl. Jello – Strawberry (or peach for peach pie)
Cook sugar through water over medium heat (medium pan) until thickened, stirring constantly. Remove from heat and add Jello. Cool. Add 1 quart strawberries. Add fruit. Pour into pie shell, and chill. Top with Cool Whip.

My filling was a little soft this time, so it didn’t cut into beautiful slices, but you know, even if you have to eat pie with a spoon, it’s still good!  **By the way, If you need help with making a crust, this coming Friday on “Freshen up Friday” I’m posting a step by step video on pie crust making. 

Lemon Bars

I served these last Monday night at Bible study.  Here’s the recipe:

Lemon Bars Deluxe

2 1/2 C all-purpose flour, divided
3/4 C powdered sugar, divided
1 C marg.
1/2 t. baking powder
4 eggs, beaten
2 C sugar
1/3 C lemon juice

Combine 2 C flour and 1/2 C powdered sugar.  Cut butter and flour mixture with pastry blender until mixture resembles cornmeal.
Spoon flour mixture into a 13 x 9 x 2″ pan, press evenly and firmly with fingertips.  Bake at 350 degrees 20 -25 minutes or ’til lightly browned.
Combine 1/2 C flour and baking powder.  Set aside.  Combine 2 eggs, 2 C sugar and lemon juice, beat well.  Stir dry ingredients into egg mixture and pour over baked crust.
Bake at 350 degrees or ’til brown and set.  Cool.  Sprinkle with 1/4 C powdered sugar and cut into bars. 
Yield:  2 dozen

I also served these Hershey’s Deep Dish Brownies.  Some asked for the recipe, so I’ll share it again here. These are my favorite brownies because they’re soft and gooey.  Mmmmm!

 Hershey’s Deep Dish Brownie

3/4 C butter or margarine, melted

1 1/2 C sugar

1 1/2 tsp vanilla

3 eggs

3/4 C flour

1/2 C Hershey’s cocoa

1/2 tsp baking powder

1/2 tsp salt

Blend melted butter or margarine, sugar and vanilla in a mixing bowl. Add eggs; beat well with spoon. Combine flour, cocoa, baking powder, and salt; gradually add to egg mixture until well blended. Spread in greased 8″ square pan. Bake at 350 degrees for 30 minutes or until brownie begins to pull away from edges of pan. Cool ; cut into squares.

That’s what was cooking in my kitchen this past week.  Tell me what have you made recently.  Have you experimented with any new recipes?

From my parsonage kitchen,

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

  1. We had fajitas on Friday for Cinco de Mayo, I tried the Mojito Lime marinade from McCormick, it was great! Definitely will use it again. For the sides we had roasted corn on the cob and black bean fiesta rice.

    Easy and cheaper than waiting in line at a restaurant! 🙂

    Like

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