Abundant Springs

Mon 5 Jan 2009

New England Boiled Dinner...I could eat this everyday!

Posted in FROM THE KITCHEN

New England Boiled Dinner
Early New Englanders brought this dish from Ireland, where boiled
beef, cabbage, and potatoes appear in numerous incarnations. I'm only
guessing at that, but I know from intimate personal experience that
this meal is as satisfying to body and soul as any dish on earth,
especially if there is a bit of a chill in the night air.

1-4 to 5 lb (approx. 2 kg) corned beef ( I have also used ham)
10 to 12 medium-sized beets, peeled
3 to 4 parsnips, peeled and cut into large pieces
6 to 8 large carrots, scrubbed and cut into large pieces
3 to 4 turnips, peeled and quartered
10 to 15 small onions, peeled
6 to 8 medium-sized potatoes, scrubbed and quartered
1 head cabbage, cut into wedges

Dijon style mustard and prepared horseradish as condiments.

Place the corned beef along with the pickling liquid and spices in a
large pot and add enough water to cover it. Simmer for about one hour
per pound, adding water as necessary to keep the beef covered. Remove
from the liquid, leaving the liquid in the pot, and place in a shallow
baking dish or other container. Place a cutting board or other baking
dish on top, and place several heavy weights (cans of food, cast iron
cookware, etc) on top to compress it. Boil the beets in a separate pot
for 30 to 45 minutes, until tender. Meanwhile add the parsnips,
carrots, and turnips to the beef cooking liquid and simmer for 30
minutes. Add the potatoes and simmer for an additional 15 minutes,
then add the cabbage wedges and simmer 15 minutes more. Slice the beef
and arrange with the vegetables on a large, deep platter, along with a
generous amount of the cooking liquid. Serve mustard and horseradish
on the side.

Serves 8 to 12


| 0 comments | Link

Sunday, January 4, 2009

Like Eagles


Today at church we sang "Everlasting God."

You are the everlasting God
The everlasting God
You do not faint
You won't grow weary.

You're the defender of the weak
You comfort those in need
You lift us up on wings
Like eagles.

Last week a friend commented she had seen 12 eagles on a walk around the lake with her husband. I grew curious and looked up how well eagles can see. I told her the eagles saw her at least 4 times better than she saw them. They can actually see better than we can by four times if we have 20/20 vision.

Singing this song this morning reminded me of how when we are lifted up on wings like eagles we can see more clearly too.

Now I'm thinking of that song: I can see clearly now, the rain is gone. I can see all obstacles in my way - song by Johnny Nash

more about eagles

The eagle knows how to set its wing so it can soar above a storm.

Exodus 19:4
Ye have seen what I did unto the Egyptians, and how I bare you on eagles' wings, and brought you unto myself.

Isaiah 40:31
But they that wait upon the LORD shall renew their strength; they shall mount up with wings as eagles; they shall run, and not be weary; and they shall walk, and not faint.





| 0 comments | Link

Sun 4 Jan 2009

Chipotle Chicken Soup

Posted in FROM THE KITCHEN
Chipotle Chicken Soup

1 teaspoon olive oil
1/2 cups chopped yellow onion
2 cloves garlic, minced
1 fresh tomato, chopped
6 cups chicken broth
1 whole skinless, boneless chicken breast, cooked and shredded
black pepper
1/4 cup canned chipotle chilies
1 cup canned garbanzo beans, drained and rinsed
4 sprigs cilantro
1 avocado, cubed; optional
1 cup cooked brown rice; optional
crushed tortilla chips; optional
lemon slices for garnish

In a heavy skillet, heat olive oil and saute onion and garlic until onion is translucent. Add tomato and cook over low heat for about 5 minutes. In a separate large saucepan, bring broth to a boil. Add chicken, sauteed vegetables, pepper, chilies, beans and cilantro. Reduce heat and simmer 10 minutes, adding extra broth if necessary. If desired stir in avocado, rice or tortilla chips and serve in warmed bowls. Garnish with lemon slices. Serves 8.


| 1 comments | Link

Sun 4 Jan 2009

Chicken and Sausage Gumbo

Posted in FROM THE KITCHEN
Chicken and Sausage Gumbo

1 cup oil
1 cup flour
2 large onions, chopped
2 bell peppers, chopped
4 ribs celery, chopped
4 to 6 cloves garlic, minced
4 quarts chicken stock
2 bay leaves
2 teaspoons Creole seasoning, or to taste
1 teaspoon dried thyme leaves
salt and freshly ground black pepper to taste
1 large chicken, cut into pieces
2 pounds andouille or smoked sausage, cut into 1/2 inch pieces
1 bunch green onions, tops only, chopped
2/3 cup fresh chopped parsley
filé powder to taste

Season the chicken with salt, pepper and Creole seasoning and brown quickly. Brown the sausage, pour off fat and reserve meats. In a large, heavy pot, heat the oil and cook the flour in the oil over medium to high heat, stirring constantly, until the roux reaches a dark reddish brown color, almost the color of coffee or milk chocolate for a Cajun style roux. If you want to save time, or prefer a more New Orleans style roux, cook it to a medium, peanut butter color, over lower heat if you're nervous about burning it. Add the vegetables and stir quickly. This cooks the vegetables and also stops the roux from cooking further. Continue to cook, stirring constantly, for about 4 minutes. Add the stock, seasonings, chicken and sausage. Bring to a boil, then cook for about one hour, skimming fat off the top as needed. Add the chopped scallion tops and parsley, and heat for 5 minutes. Serve over rice in large shallow bowls. Accompany with a good beer and lots of hot, crispy French bread. 12 servings.


| 0 comments | Link

Sun 4 Jan 2009

Seasoning Cast Iron

Posted in KITCHEN TIPS
Seasoning Cast Iron

Seasoned Cast Iron can be considered the "grandfather" to today's "nonstick" cookware. Cast Iron Cookware must be seasoned properly and it will last a life time.

New Pans

Heat the oven to 250F to 300F. Coat the pan with lard or bacon grease. Don't use a liquid vegetable oil because it will leave a sticky surface and the pan will not be properly seasoned. Put the pan in the oven. In 15 minutes, remove the pan and pour out any excess grease. Place the pan back in the oven and bake for 2 hours. Repeating this process several times is recommended as it will help create a stronger "seasoning" bond. Also, when you put the pan into service, it is recommended to use it initially for foods high in fat, such as bacon or foods cooked with fat, because the grease from these foods will help strengthen the seasoning.

Pans that need Reseasoning

If the pan was not seasoned properly or a portion of the seasoning wore off and food sticks to the surface or there is rust, then it should be properly cleaned and reseasoned. Remove any food residue by cleaning the pan thoroughly with hot water and a scouring pad. Heating the pan first to a temperature that is still safe to touch helps open the pores of the metal and makes it easier to clean. Dry the pan immediately with dish towel or paper towel. Season the pan as outlined above.

Caring for Cast Iron Cookware

Seasoning a cast iron pan is a natural way of creating nonstick cookware. And, like you cook and clean the modern nonstick cookware with special care to avoid scratching the surface, your cast iron cookware wants some special attention too. Clean the cookware while it is still hot by rinsing with hot water and scraping when necessary. Do not use a scouring pad or detergent as they will break down the pan's seasoning. Never store food in the cast iron pan as the acid in the food will breakdown the seasoning and the food will take on a metallic flavor. Store your cast iron cookware with the lids off, especially in humid weather, because if covered, moisture can build up and cause rust. Should rust appear, the pan should be reseasoned. When you purchase cast iron cookware, they are medium gray in color, but after usage, they start turning darker. This is normal and should be expected.

| 1 comments | Link

Sun 4 Jan 2009

Pepper Steak...Crockpot

Posted in CROCKPOT COOKING

Pepper Steak

2 pounds round steak, cut in strips
3 bell peppers, sliced lengthwise
2 sliced onions
salt and pepper to taste
2 tablespoons Worcestershire sauce
1 teaspoon garlic powder
3 tablespoons cornstarch
1 teaspoon canola oil
1 can beef broth
1/2 cup evaporated milk

Trim all fat from steak and cut into strips. Place 1 teaspoon oil in a nonstick skillet and add steak strips. Brown lightly and put in bottom of crock pot. Combine beef broth, milk, garlic powder, salt, pepper, cornstarch and Worcestershire sauce and add to crock pot. Place sliced peppers and onions on top of steak. If you prefer well done vegetables, place in bottom of crock pot. Cook on low for 8 to 10 hours or on high for about 4 hours. Good served with cooked rice or mashed potatoes.


| 0 comments | Link

Sun 4 Jan 2009

Salvation is from The Lord

Posted in THE WORD
  Where would I be without my precious Lord Jesus. Lost and alone in a hostile world.

Salvation is from The Lord

This is a trustworthy saying that deserves full acceptance (and for this we labor and strive), that we have put our hope in the living God, who is the Savior of all men, and especially of those who believe.

1 Timothy 4:9,10 NIV

__________________

Jesus answered and said unto him, Verily, verily, I say unto thee, Except a man be born again, he cannot see the kingdom of God. Nicodemus saith unto him, How can a man be born when he is old? can he enter the second time into his mother's womb, and be born? Jesus answered, Verily, verily, I say unto thee, Except a man be born of water and of the Spirit, he cannot enter into the kingdom of God. That which is born of the flesh is flesh; and that which is born of the Spirit is spirit. Marvel not that I said unto thee, Ye must be born again.

John 3:3-7 KJV

__________________

But when the kindness of God our Savior and His love for mankind appeared, He saved us, not on the basis of deeds which we have done in righteousness, but according to His mercy, by the washing of regeneration and renewing by the Holy Spirit, whom He poured out upon us richly through Jesus Christ our Savior, so that being justified by His grace we would be made heirs according to the hope of eternal life.

Titus 3:4-7 NASB

__________________

It is God who saved us and chose us to live a holy life. He did this not because we deserved it, but because that was his plan long before the world began--to show his love and kindness to us through Christ Jesus.

And now he has made all of this plain to us by the coming of Christ Jesus, our Savior, who broke the power of death and showed us the way to everlasting life through the Good News.

2 Timothy 1:9,10 NLT


| 0 comments | Link

Saturday, January 3, 2009


I hope you all had a Happy New Year!!! May your year be full of happiness a
| 1 comments | Link

Sat 3 Jan 2009

Gladness and Joy!

Posted in THE WORD
 

Gladness and Joy!

The ransomed of the LORD will return.
They will enter Zion with singing;
everlasting joy will crown their heads.

Gladness and joy will overtake them,
and sorrow and sighing will flee away.

Isaiah 51:11 NIV

__________________

Blessed is the people that know the joyful sound:
they shall walk, O LORD,
in the light of thy countenance.

In thy name shall they rejoice all the day:
and in thy righteousness shall they be exalted.

Psalm 89:15,16 KJV

__________________

I will rejoice greatly in the LORD,
My soul will exult in my God;

For He has clothed me with garments of salvation,
He has wrapped me with a robe of righteousness,
As a bridegroom decks himself with a garland,
And as a bride adorns herself with her jewels.

For as the earth brings forth its sprouts,
And as a garden causes the things sown in it to spring up,
So the Lord GOD will cause righteousness
and praise to spring up before all the nations.

Isaiah 61:10,11 NASB

__________________

Blow the trumpets in times of gladness, too, sounding them at your annual festivals and at the beginning of each month to rejoice over your burnt offerings and peace offerings. The trumpets will remind the LORD your God of his covenant with you. I am the LORD your God."

Numbers 10:10 NLT

__________________

Shout joyfully to the LORD, all the earth;
Break forth in song, rejoice, and sing praises.

Sing to the LORD with the harp,
With the harp and the sound of a psalm,

With trumpets and the sound of a horn;
Shout joyfully before the LORD, the King.

Psalm 98:4-6 NKJV


| 0 comments | Link

Sat 3 Jan 2009

Broiled pan-dressed fish

Posted in FROM THE KITCHEN
Broiled pan-dressed fish
6 servings

3 pounds pan-dressed fish, fresh or frozen
1/4 cup melted fat or oil
1/4 cup lemon juice
1 1/2 teaspoons salt
3/4 teaspoon paprika
Pepper, as desired

Thaw frozen fish. Clean, wash, and dry fish.

Combine fat and seasonings. Place fish on well-greased broiler pan. Brush
fish inside and out with seasoned fat.

Broil about 4 inches from heat 5 to 8 minutes. Turn fish carefully and brush
on remaining fat. Broil 5 to 8 minutes longer, or until fish flake easily
when tested with a fork.

Menu suggestion
Serve with fried potatoes, spinach, grapefruit salad, and gingerbread.
Family Fare U.S. Department of Agriculture 1970

| 0 comments | Link

{ Last Page } { Page 2 of 5 } { Next Page }

About Me

Home
My Profile
Archives
Friends
My Photo Album

Photobucket

Links

Moms In A Blog
Above All Travel
Pearls & Peridots
Budget Dream Weddings
Cindy Rushton
Life From My Laptop
Mom Approved Products



________________
Add this to your site

Categories

101 Things I Love About My Husband
Abundant Living
Christian Living
Family Life
Frugal Finances
Keeper of the Home
Marriage/ Helpmeet
Neat & Nifty
Recipes n Menus
The Everyday

At Roberts'Roost

My DH
Mr. Knight-in-Shining-Armor~ Strong where I am weak ~ He completes me!
DD16
Ms.Singing Sister~My sweet gentle spirit~ feeling her way in the world with a good head on her shoulders and a heart for Jesus.
DS11
Mr. Eveready ~(yep, like the bunny~ he just keeps going and going and going...When he grows up he wants to design weapons for the military/robotics or be a skateboarding preacher.
DD2
Lil' Ms.Whirlwind ~Our first little post-reversal miracle~sweet & strong-willed~her smile lights our lives
DS0
Lil' Cowboy~Our newest addition & 2nd post-reversal miracle~ Just born in Dec 2007 ~he's our calm, quiet child.

Recent Entries

12mo digital subscription to The Old Schoolhouse Magazine
Giveaways @ Moms In A Blog
Profound?
God IS in the Details
Top Ten for 2008
Accomplishments
Valentine's Day...What Are You Doing?
Today is the day
Early Morning Musings
Neat Things You Can Do With Google

Friends

FaithfulAcres
YPAmy5
Lighthouse
annre
GrandmaRosie
mccrjill
KimMC
HandsNHearts
SpinnerGal
maidmyown
Justme32110

j706nancyr


tech


BlueApple
JubileeFarm5
Southernangel