Thank God I'm a Country Boy...

Spiced Tea

Posted by GrandmaRosie
1:01 AM, Mon 5 Jan 2009 .. 0 comments .. Link
Spiced Tea

Makes 12 to 14 servings

4 cups water
4 tea bags
2 sticks cinnamon
10 whole cloves
4 cups pomegranate juice
4 cups apple cider
Garnish: cinnamon sticks and clove-studded lemon slice

In a large saucepan, bring water to a boil over medium-high heat.
Remove from heat; add tea bags, cinnamon and cloves; steep 20
minutes. Strain; return tea to pan, discarding solids. Stir in
pomegranate juice and apple cider. Cook over medium-low heat 10
minutes. Reduce heat to low, and keep warm. Garnish.

Source: Cooking with Paula Deen magazine.





Mulled Grape Juice

Posted by GrandmaRosie
12:59 AM, Mon 5 Jan 2009 .. 0 comments .. Link
Mulled Grape Juice

2 c Unsweetened grape juice
1 c ;water
1 c Sugar
1 Cinnamon stick
6 Whole cloves
Juice of 1 lemon

Mix juice, water, and sugar in saucepan. Tie spices in a small
cheesecloth bag and add to liquid. Bring to a boil. Stir and simmer over
very low heat for 10 minutes. Remove spice bag and add lemon juice.
Bring again just to a boil. Serve hot.

Makes 4 servings.

Source: Woman's Day Encyclopedia of Cookery.


Spiced Warm Cider

Posted by GrandmaRosie
12:57 AM, Mon 5 Jan 2009 .. 0 comments .. Link
Spiced Warm Cider

1/2 gallon apple cider
1/3 cup dark brown sugar
2 sticks cinnamon
5 whole allspice berries
1 (1/2" x 1/2") chunk fresh ginger (peeled)
3 whole cloves
8 orange slices

In a 3-quart saucepan, combine cider, sugar, cinnamon sticks,
allspice berries, ginger, and cloves. Heat to a simmer and allow to
cook 20 minutes. Strain into a punch bowl and garnish with orange
slices. Serve warm.

Source: Country Living.com


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

Posted by GrandmaRosie
12:12 AM, Mon 5 Jan 2009 .. 0 comments .. Link

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



Windows and Curtains

Posted by CandyFoote
09:51, Sunday, January 4, 2009 .. 0 comments .. Link

I spent some time today putting up curtains.

There are a lot of windows in this new house.

I hung a quilt made by my aunt over a picture window in the living room.

It looks beautiful, plus keeps the house warm.

My aunt passed away almost a year ago.  She was an avid quilt maker.

She had started this quilt, but didn't get to finish it.  Her good friend finished the quilt for her.  Everyone wanted my aunt's last quilt, but her friend decided to give it to me!  It's just lovely.  It makes our new home look so homey.

I still have more windows to work on.  There are some lace curtains over the living room door and around the kitchen.  I want to put some pretty shades under the curtains since we live close to the road.

How do your windows look?

~Candy~



Hope In The Midst Of Sorrow - A Warriors Battle With Cancer

Posted by ~Rebekah~
03:08, Sunday, January 4, 2009 .. 3 comments .. Link

Glorifying Him In The Midst Of Our Storm

 Share each other’s burdens, and in this way obey the law of Christ. ~Galatians 6:2

 

Most of us have been impacted by cancer in one way or another.  I'm sure many of us have known someone personally or maybe a unique friend we've met online who seeks prayer or a listening ear.

My own story is like many, my paternal grandfather, a great aunt and even my mom's half-sister who lost her battle at the age of 24.  Only one year older than I was and still leaves quite an impact on me today.

As I sit here writing, I contimplate on so many stories heard, that have been lost.  Yet many have won and fought hard the battle before them.  My inspiration in todays post is dedicated to those who've impacted my life,  some I've never met before,  and others whom I watched personally struggle through.

The battle these warriors face on a daily basis...the fight within, the illness, the chemo, other treatments, finding time with their families, friends, and other loved ones.  Being sure NOT to get sick and separating themselves from those who are.  For a time, limiting life as they once knew it and conforming to the new direction they somehow find themselves in.  Some, fighting  HARD for their lives and others who pray hard for those close to them as they battle this illness together.

I cannot even imagine I know what it's like to go through such a battle.  Yet, watching these warriors, I still see a sense of the joy found in the "little steps".  The trust they have in their Heavenly Father...and while maybe questioning "why" these situations happen, never once have they denied their Lord and Savior.  Rather, keep an even closer walk with Him in admirable admiration.  Seeking to find peace amidst the storm.

The Warriors I've been impacted by have  life still being written perfectly by God as they find the energy smile through each day, to find the Hope and Joy even through their fears, their sorrows and the unknown.

Their family and friends find shelter with their Heavenly Father as each warrior battles this disease before their eyes.  The battle is far from over, but there is still Victory in the midst. A newfound Hope is found and strength to push each other through is somehow driven out of Gods great promises who gives them strength even when they can't seem to find it within.

I am humbled by the great warriors all over the world who take on the challenge, find hope and joy where they are EVEN through the greatest challenges of their lives.  These children, these adults, who fight the good fight and their families who seek to find Victory and Peace and even a break from the days blood counts.  They are ALL warriors  and in the Midst of bad news, remember that as God is our Greatest Physician, we may find great peace in Him through the storm. Even through the scarriest of times, they STILL know the love that God has for them and STILL find the joy in each day as He picks them up and carries them safely to land.

I do not fear defeat for my dear friends.  For I KNOW our Lord and Savior is good.  I am humbled and take joy in their triumphs and continue to pray for those who still struggle each day. 

I urge each of you to grasp hold of life and take hold of your family members and take the time to appreciate each one of them in good times and in bad.  For they are gifts.  Gifts given by God to not only bless you, but to bless the world with Gods beautiful creation of man.

I found peace in this scripture today as I struggle with my own health and found it appropriate to post today.  I have much to be thankful for and yet, I will never cease to pray for my dear friends who struggle with far worse conditions than I have. 

 

For we know that when this earthly tent we live in is taken down (that is, when we die and leave this earthly body), we will have a house in heaven, an eternal body made for us by God himself and not by human hands.  We grow weary in our present bodies, and we long to put on our heavenly bodies like new clothing.  For we will put on heavenly bodies; we will not be spirits without bodies.  While we live in these earthly bodies, we groan and sigh, but it’s not that we want to die and get rid of these bodies that clothe us. Rather, we want to put on our new bodies so that these dying bodies will be swallowed up by life.  God himself has prepared us for this, and as a guarantee he has given us his Holy Spirit.  ~ 2 Corinthians 5:1-5

 

Lord, I come to you today for my dearest friends and family members suffering with great battles in their lives.  I pray that you would take hold of them and that they would take shelter in your arms.  Lord, you know the plans you have for them. Each and EVERY DAY is special. You are OUR MAJESTY.  Lord we come to you with open hands just as we are with your grace and mercy as the song says.  Heal their hearts, their minds and their spirits Lord.  Give them strength for the road ahead and fill their spirits.  RENEW them Lord.  Reveal Your Holy Spirit and grant them comfort through Your Son Jesus Christ.  I pray for miracles, I pray for courage and I pray that Your presence would be with those who are very sick.  That if you should take them, You would hold them and give peace to those who are left behind.  May the world be impacted by those who've been lost and may those who live today share their legacy through Your Salvation in Jesus Mighty name I pray.....AMEN



Chipotle Chicken Soup

Posted by GrandmaRosie
12:44 AM, Sun 4 Jan 2009 .. 1 comments .. Link
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.



Chicken and Sausage Gumbo

Posted by GrandmaRosie
12:43 AM, Sun 4 Jan 2009 .. 0 comments .. Link
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.



Seasoning Cast Iron

Posted by GrandmaRosie
12:41 AM, Sun 4 Jan 2009 .. 1 comments .. Link
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.


Pepper Steak...Crockpot

Posted by GrandmaRosie
12:39 AM, Sun 4 Jan 2009 .. 0 comments .. Link

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.



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