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What’s Cookin’ in the Parsonage?

RefreshHer

What’s cookin’?  Encouragement.

A bridge is necessary to allow people to get from one passage to another.  I’m learning what a blessing a “Caring Bridge” can be!  The on-line Caringbridge has set out to be a “conduit between patients, their families, friends, neighbors and colleagues.”  We have a website set up for my MIL so folks can go on and keep up to date with her status.  A friend at church has also set up a planner on the Caringbridge for our church family to sign up to help with a couple meals a week, visit with my Mother-in-law, or come and stay with her while we go out for a bit.  I can’t tell you the blessing that has been!  Just knowing that someone is coming in to allow us a little break gives me encouragement, then once their actual visit takes place, I’ve been energized and ready to keep on with the task at hand.  It truly has been a bridge of helping me to move on to the next place!  I thank each of you who have signed up to come.  You are a source of God’s love to us, and it means so much!

 

One sweet friend brought over a yummy supper for us this past weekend.  I must share the recipe with you.  The meat was so tender, and the tomato sauce in it made it perfect to drop in the cornbread she made!  Thanks, Angie!

Barbecue Pork Oven Chili – From Pampered Chef

1 large onion
2 cups (500 mL) chicken stock
6 garlic cloves, pressed, divided
1  tsp (5 mL) salt, divided
1 pork shoulder roast (3½-4 lbs/1.6-1.8 kg)
1 can (15 oz or 398 mL) tomato sauce
1 can (15 oz/398 mL) black-eyed peas, drained and rinsed
1  can (14.5 oz or 398 mL) petite diced tomatoes, undrained
1 3/4 cups (425 mL) fresh or frozen corn kernels
3 tbsp (45 mL) Smoky Barbecue Rub
Shredded white cheddar cheese and chopped fresh cilantro (optional)

  1. Preheat oven to 350°F (180°C). Chop onion using Food Chopper. In Deep Covered Baker, combine onion, stock, half of the pressed garlic and half of the salt. Trim excess fat from pork using Boning Knife. Place pork in baker. Bake, covered, 1 hour. Carefully remove baker from oven using Oven Mitts. Carefully turn pork over using Chef’s Tongs. Bake, covered, an additional 2-2½ hours or until fork-tender but not falling apart, turning pork every hour.
  2. Meanwhile, combine tomato sauce, black-eyed peas, tomatoes, corn, rub, remaining garlic and remaining salt in Classic Batter Bowl. Mix well and set aside.
  3. Carefully remove pork from baker to a plate; refrigerate until cool enough to handle. Pour juices from baker into strainer of Gravy Separator. Let stand 20 minutes; pour off juices using spout with divider into (4-cup/1-L) Easy Read Measuring Cup. Microwave vegetable mixture in batter bowl, uncovered, on HIGH 3-4 minutes or until hot. Remove pork from refrigerator; cut into 1/2-in. (1-cm) pieces using Chef’s Knife. Place pork, reserved juices and vegetable mixture in baker; mix gently. Cover and bake 45-60 minutes or until chili is thickened. Carefully remove baker from oven. Serve with cheddar cheese and cilantro, if desired.

Yield: 8 servings (9 cups/2.1 L)

To go onto the Caringbridge site, you’ll need to set up an account on Caringbridge, giving your email and a password, then you’re good to go. Type RuthAnn Cunningham

in the “site”.

From my parsonage bridge kitchen,

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Published by RefreshHer

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