What’s Cookin’ in the Parsonage?

Life is busy, isn’t it?  But in between the busyness is the need for food!  That doesn’t mean you need to go out.  A meal at home is so inviting, and many times more tasty, and more conducive to good fellowship!  Thinking, planning, and preparing ahead of time is the answer! 

The meal I had yesterday came after a busy retreat weekend at our church, but I’m so glad I didn’t wimp out and not have guests in my home, or I would have missed out on the blessing!

The week before, I made an apple pie and froze it, unbaked.  I also made a Frozen Waldorf Salad and made homemade rolls to put in the freezer.  Almost half of the meal was done early in the week and tucked safely into the deep freeze!  What a relief food in the freezer is at the end of a busy day or week!

Rosemary Pork Roast

Frozen Waldorf Salad

1 20 oz. Can crushed pineapple
1 cup sugar
2 eggs, beaten
1 cup celery
2 medium red apples, chopped
1 cup chopped pecans
1 cup heavy cream, whipped

Drain pineapple, reserve the juice.  Place juice in a saucepan with sugar, eggs and salt.  Cook stirring constantly over medium low heat until slightly thickened.  Remove from the heat, cool.  Stir in pineapple, celery, apples and pecans.  Fold in whipped cream.  Pour into a 9 inch square pan.  Cover and freeze until firm.  Let stand at room temperature for about 15 minutes before cutting.

I failed to get a picture of our dessert of Apple Pie, but let me just tell you what I did.  I placed a piece of pie on the plate and a scoop of Pralines and cream Ice cream, then drizzled my homemade warm caramel sauce over all.  It takes apple pie to another level!  =)

Did you cook yesterday?  What did you serve?

The winners of my 1,000th post give away were:

Lynne Siglin and Debbie Duncan.  I have sent an email to both ladies.  Congratulations!

From my parsonage kitchen,