Grandma Rosie's Texas Home
• Sun 12 Oct 2008 - Todays Quote....Alphonse de Lamartine
• Sun 12 Oct 2008 - Concerning Self Denial
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Concerning Self Denial
Then Jesus said to his disciples, "If anyone would come after me, he must deny himself and take up his cross and follow me. For whoever wants to save his life will lose it, but whoever loses his life for me will find it. What good will it be for a man if he gains the whole world, yet forfeits his soul? Or what can a man give in exchange for his soul?
Matthew 16:24-26 NIV
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For the grace of God that bringeth salvation hath appeared to all men, Teaching us that, denying ungodliness and worldly lusts, we should live soberly, righteously, and godly, in this present world;
Looking for that blessed hope, and the glorious appearing of the great God and our Saviour Jesus Christ.
Titus 2:11-13 KJV
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Now those who belong to Christ Jesus have crucified the flesh with its passions and desires. If we live by the Spirit, let us also walk by the Spirit.
Galatians 5:24,25 NASB
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Do you not know that if you present yourselves to anyone as obedient slaves, you are slaves of the one whom you obey, either of sin, which leads to death, or of obedience, which leads to righteousness? But thanks be to God, that you who were once slaves of sin have become obedient from the heart to the standard of teaching to which you were committed, and, having been set free from sin, have become slaves of righteousness.
Romans 6:16-18 ESV
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• Fri 10 Oct 2008 - Todays Great Quote......George Müller
God delights to increase the faith of his children. We ought,
instead of wanting no trials before victory, no exercise for
patience, to be willing to take them from God's hands as a
means. Trials, obstacles, difficulties, and sometimes defeats,
are the very food of faith.
-- George Müller
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• Thu 9 Oct 2008 - Hubby Found a Job
| It has been very hard on us the past 2 months. DH lost he job of almost 20 years. He is not a young man and a job has been hard to find. He has one starting Monday. The pay is not much, no insurance to speak of, it is hundreds of miles from home ( I miss him already!) But it is a job. It will do until God sends something better! |
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• Thu 9 Oct 2008 - Tasty Turnips
I am crazy about turnips. My kids think I am odd!
Tasty Turnips
4 strips bacon
2 cups diced white turnips
1 cup diced potatoes
3/4 tsp salt
1/8 tsp pepper
1/2 tsp sugar
1/4 cup cream
Fry bacon until crisp; chop and set aside. Combine vegetables, 1 tbsp
bacon drippings, seasonings and sugar; add water just to cover. Cook
until tender, then drain. Add cream; mash. Add chopped bacon; mix well.
Serve immediately. Makes 6 servings
submitted by Mrs Walter Sager
Orchard Park Grange, No 1335
Orchard Park, New York
National Grange
Bicentennial Year Cookbook (1976)
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• Wed 8 Oct 2008 - THE NAME ABOVE ALL NAMES
This came in my inbox. Thought I would share it. HUGS!
He is the First and Last, the Beginning and the End!
He is the keeper of Creation and the Creator of all!
He is the Architect of the universe and
The Manager of all times.
He always was, He always is, and He always will be...
Unmoved, Unchanged, Undefeated, and never Undone!
He was bruised and brought healing!
He was pierced and eased pain!
He was persecuted and brought freedom!
He was dead and brought life!
He is risen and brings power!
He reigns and brings Peace!
The world can't understand him,
The armies can't defeat Him,
The schools can't explain Him, and
The leaders can't ignore Him.
Herod couldn't kill Him,
The Pharisees couldn't confuse Him, and
The people couldn't hold Him!
Nero couldn't crush Him,
Hitler couldn't silence Him,
The New Age can't replace Him, and
Donahue can't explain Him away!
He is light, love, longevity, and Lord.
He is goodness, Kindness, Gentleness, and God.
He is Holy, Righteous, mighty, powerful, and pure.
His ways are right,
His word is eternal,
His will is unchanging, and
His mind is on me.
He is my Redeemer,
He is my Savior,
He is my guide, and
He is my peace!
He is my Joy,
He is my comfort,
He is my Lord, and
He rules my life!
I serve Him because His bond is love,
His burden is light, and
His goal for me is abundant life.
I follow Him because He is the wisdom of the wise,
The power of the powerful,
The ancient of days, the ruler of rulers,
The leader of leaders, the overseer of the overcomers, and
The sovereign Lord of all that was and is and is to come.
And if that seems impressive to you, try this for size.
His goal is a relationship with ME!
He will never leave me,
Never forsake me,
Never mislead me,
Never forget me,
Never overlook me, and
Never cancel my appointment in His appointment book!
When I fall, He lifts me up!
When I fail, He forgives!
When I am weak, He is strong!
When I am lost, He is the way!
When I am afraid, He is my courage!
When I stumble, He steadies me!
When I am hurt, He heals me!
When I am broken, He mends me!
When I am blind, He leads me!
When I am hungry, He feeds me!
When I face trials, He is with me!
When I face persecution, He shields me!
When I face problems, He comforts me!
When I face loss, He provides for me!
When I face Death, He carries me Home!
He is everything for everybody, everywhere,
Every time, and every way.
He is God, He is faithful.
I am His, and He is mine!
My Father in heaven can whip the father of this world.
So, if you're wondering why I feel so secure, understand this...
He said it and that settles it.
God is in control, I am on His side, and
That means all is well with my soul.
Everyday is a blessing for GOD Is!
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• Tue 7 Oct 2008 - Mom's Mac 'n' Cheese
Mom's Mac 'n' Cheese
From Good Housekeeping
triple-tested at the Good Housekeeping Research Institute
1 package(s) (8 ounces) elbow macaroni
3/4 cup(s) (about 1 1/2 slices bread) fresh bread crumbs
4 tablespoon(s) butter or margarine, melted
1 small onion, finely chopped
1 tablespoon(s) all-purpose flour
1/4 tablespoon(s) dry mustard
1 teaspoon(s) salt
1/8 teaspoon(s) ground black pepper
1 1/2 cup(s) milk
8 ounce(s) (2 cups) Cheddar cheese, shredded
DIRECTIONS
1. In 3-quart saucepan, cook macaroni as label directs. Drain well.
2. Preheat oven to 350° F. Grease 9-inch square baking dish or
casserole. In small bowl, toss bread crumbs and 2 tablespoons melted
butter until moistened. Set aside.
3. To saucepan, add remaining 2 tablespoons butter over medium
heat. Add onion and cook until tender, about 5 minutes. Add flour,
mustard, salt, and pepper; stir until blended. Stir in milk; cook,
stirring, until thickened. Remove from heat; stir in cheese.
4. Spoon macaroni into prepared baking dish. Pour cheese sauce over
macaroni. Sprinkle crumb mixture over top. Bake until bubbly and top
is golden, about 20 minutes. Let stand 15 minutes for easier serving.
COOKING INFO
Serves
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Yield --
Prep Time 45 minutes
Cook Time 20 minutes
Total time --
Oven Temp 350
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• Tue 7 Oct 2008 - Creamy Salmon and Broccoli Manicotti
Creamy Salmon and Broccoli Manicotti
prep 30 minutes
cook 30 minutes
bake 45 minutes
16 uncooked manicotti shells
4 cups water
4 slices lemon
1/2 tsp salt
1/4 tsp pepper
1 pound salmon fillets
Parmesan Sauce (below)
1 cup ricotta cheese
1 cup shredded mozzarella cheese (4 oz)
1/2 tsp pepper
1/4 tsp salt
2 cups broccoli flowerets, thawed and drained (large pieces cut up)
1 can (4 to 4 1/2 oz) tiny shrimp, rinsed and drained
chopped green onion, if desired
cook and drain manicotti shells as directed on package; set aside. heat
water, lemon, 1/2 tsp salt and 1/4 tsp pepper to boiling in 10 inch
skillet; reduce heat to low. Cover and simmer 5 minutes. Add salmon.
Heat to boiling; reduce heat to low. Simmer uncovered 7 to 10 minutes or
until salmon flakes easily with fork. Carefully remove salmon with
slotted spatula; cool 15 minutes. Remove and discard skin and bones;
break up salmon.
Prepare Parmesan Sauce. Heat oven to 350F. Spray 2 rectangular baking
dishes, 11x7, with cooking spray. Mix ricotta cheese, mozzarella cheese,
1/2 tsp pepper and 1/4 tsp salt in medium bowl. Stir in salmon and
broccoli. Spread 1/4 cup sauce over bottom of each baking dish. Fill
manicotti shells with salmon mixture. Place shells on sauce in baking
dishes. stir shrimp into remaining sauce; pour evenly over shells.
Sprinkle with Parmesan cheese. bake uncovered about 45 minutes or until
hot and bubbly. Sprinkle with onion. 8 servings
Simplify: Use 2 cups flaked cooked or smoked salmon for the fresh salmon
fillet. Use 2 cups purchased Alfredo sauce instead of the Parmesan Sauce.
Do Ahead: Cover and refrigerate the assembled dishes up to 24 hours.
Bake 50 to 55 minutes.
Parmesan Sauce
3 tbsp margarine or butter
3 tbsp flour
1/4 tsp dried tarragon leaves
1/4 tsp pepper
2 1/2 cups milk
1/2 cup shredded Parmesan cheese
Melt margarine in 2 qt saucepan over low heat. Stir in flour, tarragon
and pepper. Cook over medium heat, stirring constantly, until mixture is
smooth and bubbly; remove from heat. Gradually stir in milk. heat to
boiling, stirring constantly. boil and stir 1 minute; remove from heat.
Stir in cheese until melted.
Source:
Betty Crocker Holiday
November 1999
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• Sat 4 Oct 2008 - Million Calorie Chocolate Chip Pound Cake
Million Calorie Chocolate Chip Pound Cake
1 lb. softened sweet butter
3 cups sugar
6 large eggs
4 cups all-purpose flour
3/4 cup whole milk
1/4 cup heavy cream
2 teaspoons homemade vanilla or 1 teaspoon vanilla extract
1 teaspoon almond extract
1 lb bittersweet chocolate chips
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Preheat your oven to 300 degrees.
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Grease a 10 inch tube pan and lightly flour. I also suggest that you line the bottom with parchment paper and have it come up the side an inch or so, as some batter leaked from the bottom.
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In a large mixing bowl by hand or with a beater, cream the butter and sugar till light and fluffy.
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Then add 1 egg at a time, beating well till incorporated.
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Alternating add the flour and milk stirring by hand with a wooden spoon.
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Add the extracts and combine the cake batter till well blended.
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Fold in the chocolate chips till incorporated evenly in the cake batter.
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Carefully add the batter to the tube pan, smoothing the top to make sure it is even.
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Bake till a tester comes out clean anywhere from 1 1/2 to 2 hours.
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Cool the pan on a wire rack for 10 minutes then turn it out onto the rack to cool.
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• Sat 4 Oct 2008 - He Is Faithful!
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He Is Faithful!
Know therefore that the LORD your God is God; he is the faithful God, keeping his covenant of love to a thousand generations of those who love him and keep his commands.
Deuteronomy 7:9 NIV
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He is the LORD our God:
his judgments are in all the earth.
He hath remembered his covenant for ever,
the word which he commanded to a thousand generations.
Psalm 105:7,8 KJV
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Let us hold fast the confession of our hope without wavering, for He who promised is faithful;
Hebrews 10:23 NASB
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I prayed to the LORD my God and made confession, saying,
"O Lord, the great and awesome God,
who keeps covenant and steadfast love with
those who love him and keep his commandments."
Daniel 9:4 ESV
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God is faithful, through whom you were called into fellowship with His Son, Jesus Christ our Lord.
I Corinthians 1:9
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• Sat 4 Oct 2008 - Tamales With Roasted Green Chilies And Cheddar Cheese
I haven't tried these but they sound wonderful!
Tamales With Roasted Green Chilies And Cheddar Cheese
Makes 12
2 1/2 cups prepared corn masa
1/2 cup diced chiles
3/4 cup shredded cheddar cheese, or pepper jack
12 whole, pitted black olives
Aprox 30 dry corn husks
Soak at least 30 husks in hot water for 20 minutes to soften. Once
softened, remove from water, separate, and shake off excess water.
Tear some husks 1/4 inch wide to form 24 strips to tie the ends with.
Meanwhile, in a large bowl, mix together the masa, chiles and cheese.
Take 1/4 cup at a time and place in the center of a large husk. With
your fingers, press dough ball into a 3 inch rectangle. Push one
olive into the center of dough. (This is traditional.) Place another
husk on top. Then roll from the long sides to form a cylinder shape.
Pinch and gently twist the ends and tie, snugly, being careful not to
break the husk tie. Continue until you have made 12 or so tamales.
When ready to cook, place in a steam pot and cover tightly and steam
the tamales for 30 to 35 minutes over simmering water, being careful
that your water does not cook away, add water if necessary. Do not
crowd the tamales too close together. Tamales are done when they feel
firm to the touch but not hard, and the dough comes away easily from
the husk. Remove from pot and let rest for 5 minutes before serving.
Serve with salsa and sour cream.
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• Fri 3 Oct 2008 - Pray For Our Nation

I believe we are facing very perilous times in our beloved nation. Please remember to pray daily for our country and our leaders.
Blessings in Christ,
Grandma Rosie. |
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• Thu 2 Oct 2008 - Quote...Thomas Jefferson.....WOW
"I believe that banking institutions are more dangerous to our liberties than standing armies. If the American people ever allow private banks to control the issue of their currency, first by inflation, then by deflation, the banks and corporations that will grow up around the banks will deprive the people of all property until their children wake-up homeless on the continent their fathers conquered."
Thomas Jefferson 1802 |
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• Wed 1 Oct 2008 - October is Breast Cancer Awareness Month
• Tue 30 Sep 2008 - Quote of the day..... Bodie Thoene
One day we will meet beside the river and our Lord will dry
every tear. For now, we must live in the joy of that promise and
recall that for every generation life is hard, but God is
faithful.
-- Bodie Thoene
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• Tue 30 Sep 2008 - Important Notice
• Mon 29 Sep 2008 - Nectarine Ice Cream
Nectarine Ice Cream
2 C. milk
3/4 C. sugar
1 1/2 C. mashed fresh nectarines (about 6)
1 1/2 t. lemon juice
1 1/2 C. heavy whipping cream
1/2 t. vanilla extract
1/8 t. almond extract
1/8 t. salt
In a small saucepan heat milk to 175, stir in sugar until dissolved. Cool quickly by placing pan in bowl of ice water, stir for 2 minutes.
In a small bowl combine nectarines and lemon juice. In a large bowl, combine the milk mixture, cream, extracts and salt; stir in nectarine mixture. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Transfer to a freezer container; freeze 2-4 hours before serving.
Makes about 1 quart.
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• Mon 29 Sep 2008 - Cookie Dough Ice Cream
Cookie Dough Ice Cream
3/4 - 1 C. refrigerated chocolate chip cookie dough
Crust:
2 C. chocolate graham cracker crumbs (about 26 squares)
2 T. sugar
1 C. butter melted
Ice Cream:
2 C. half and half
1 C. sugar
2 C. heavy whipping cream
6 t. vanilla extract
12 oz. cream cheese softened and cubed
Pinch off small pieces of cookie dough, place on a greased baking sheet. Cover and freeze.
Meanwhile, for crust in a bowl combine cracker crumbs and sugar; stir in butter. Press into a greased 15x10x1" baking pan. Bake at 350 for 11-15 minutes or until set. Cool on wire rack. Break into small pieces and set aside. For ice cream, in a small saucepan, heat half and half to 175, stir in sugar until dissolved. Remove from the heat. Cool quickly by placing a pan in a bowl of ice water; stir for 2 minutes. Pour into a large bowl. In a blender combine the cream, vanilla and cream cheese, cover and process until smooth. Stir into half and half mixture. Cover and refrigerage for several hours or overnight.
Fill cylinder of ice cream freezer two thirds full, freeze according to manufacturer's directions (mixture will be very soft). Refrigerate remaining mixture until ready to freeze.
In a large bowl layer a third of the ice cream, cookie dough pieces and crust mixture, repeat layers twice. Swirl ice cream. Freeze 2-4 hours before serving.
Makes 2 quarts.
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• Mon 29 Sep 2008 - Strawberry Cheesecake Ice Cream
Strawberry Cheesecake Ice Cream
4 C. half and half divided
2 1/2 C. sugar
4 eggs lightly beaten
1 C. heavy whipping cream
2 t. vanilla extract
3 (8 oz) pkg. cream cheese softened
2 T. lemon juice
1 T. grated lemon peel
1 (16 oz) pkg. frozen unsweetened strawberries thawed and sliced
In a large heavy saucepan heat the half and half to 175, stir in the sugar until dissolved. Whisk a small amount of the hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160 and coats the back of a metal spoon. Remove from the heat. Cool quickly by placing a pan in a bowl of ice water, stir for 2 minutes. Stir in whipping cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.
In a large mixing bowl beat the cream cheese, lemon juice and peel until blended. Gradually beat in the custard mixture. Stir in strawberries.
Fill cylinder of ice cream freezer two thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Transfer to a freezer container; freeze 2-4 hours before serving.
Makes 3 quarts.
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• Sat 27 Sep 2008 - Todays Quote....Christina Rossetti
Open wide the windows of our spirits and fill us full of light;
open wide the door of our hearts, that we may receive and
entertain Thee with all our powers of adoration.
-- Christina Rossetti
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