Category Archives: Recipes

Jan14

Creamy Ham, Potato and Broccoli Chowder

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Creamy Ham, Potato and Broccoli Chowder

This is so good on a cold winter night.  Garnish it with shredded cheese, if you like.

  • 3 1/2 cups peeled and diced potatoes
  • 1/3 cup diced celery
  • 1/3 cup finely chopped onion
  • 1 cup small broccoli florets
  • 1 1/2 cups diced cooked ham
  • 3 1/4 cups water
  • 2 tablespoons chicken bouillon granules
  • 1/2 teaspoon salt
  • Pepper to taste
  • 5 tablespoons butter
  • 5 tablespoons flour
  • 2 cups whole milk

Combine first five ingredients with water in a stockpot.  Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes.  Stir in the chicken bouillon, salt and pepper.

In a separate saucepan, melt butter over medium heat.  Whisk in flour and cook, stirring constantly until flour is no longer raw, about 1 minute.  Stir in milk and continue stirring over medium heat until thick.

Stir the milk mixture into the stockpot, and cook until heated through.  Serve immediately.

Makes 6 servings.

“The journey is as important as the destination.”

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Jan14

Ham Salad Spread

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Ham Salad Spread

Use this as a dip with crackers or make a delicious ham salad sandwich.

  • 1 pound lean ham, chunked
  • 3/4 to 1 cup mayonnaise
  • 1/4 cup sweet pickle relish

Put ham in food processor and grind until fine.  Put in bowl and add mayonnaise and pickle relish.  Mix all together.    Enjoy!

“Even when we cannot sleep, God can give us rest.”

Jan14

Molten Chocolate Cake

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Molten Chocolate Cake

Valentine’s Day is coming.  Make this for your sweetie.  It’s heavenly!

  • 11 tablespoons butter
  • 5 ounces bittersweet chocolate
  • 3 egg yolks
  • 3 eggs
  • 1 1/2 cups powdered sugar
  • 1/2 cup flour

Melt chocolate and butter together.  Cool slightly.  Meanwhile, in a separate bowl, whisk together the yolks and eggs and then mix in the powdered sugar.  Whisk this into the chocolate mixture and then whisk in the flour.  Fill 6 buttered 4-ounce ramekins with the batter.  Refrigerate until ready to bake, or bake immediately.  Bake in a preheated 450 degree oven for 5 to 6 minutes if it is cold, or 4 to 5 minutes if it is room temperature.  Turn out of ramekins immediately onto plate and serve warm.

You may put a dollop of whipped cream on top, drizzle with dark or white chocolate, sprinkle with powdered sugar or eat just like the way it is.

This recipe is easily doubled for a large crowd.

Serves 6.

“Follow Christ, not the crowd.”

 

Jan12

Zesty Chicken Breasts

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zestychickenbreasts

Zesty Chicken Breasts

This is a delicious healthy recipe.  And very quick to fix.

  • 2 teaspoons lemon zest
  • 4 (1 lb. total) boneless skinless chicken breast halves
  • 1 1/2 teaspoons pepper
  • 2 teaspoons unsalted butter
  • 2 tablespoons lemon juice
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 tablespoon parsley, minced

Rub equal amounts of lemon zest into each side of chicken breast.  Sprinkle with pepper, pressing with hands to adhere.  Melt butter in a heavy nonstick skillet over medium heat.  Saute’ chicken 4-5 minutes per side or until golden and chicken is opaque throughout.  Transfer to a platter and keep warm.  Add lemon juice, Worcestershire and mustard to skillet, stirring with a wooden spoon to deglaze.  Serve sauce over chicken breasts and sprinkle with parsley.

Makes 4 servings.

Per serving:  calories 164, fat 5g, cholesterol 77mg, protein 26.6g, carbohydrates 2.2g, fiber .3g, sodium 117 mg.

“The promise of Christ’s return calls us to persevere in faith.”

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Jan12

Orange Julius

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Orange Julius

This recipe calls for 1/4 cup sugar, but I use half that amount.  I, personally, don’t like it so sweet.  Very refreshing drink!  Especially for someone on the run.

  • 1/2 of a (6-oz.) can frozen orange juice concentrate
  • 1/2 cup whole milk
  • 1/2 cup water
  • 1/4 cup sugar (you may also use powdered sugar)
  • 1/2 teaspoon vanilla
  • 5-6 ice cubes

Combine all ingredients in blender container; cover and blend till smooth, about 30 seconds.  Serve immediaely.

Makes aout 3 cups.

“We all need Christian fellowship to build us up and hold us up.”

Jan12

Faster Baked Potatoes

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fasterbakedpotato

Faster Baked Potatoes

If you don’t have the time to bake your potatoes for an hour, try this method.  Your potatoes will be done in half the time.  If you have really large potatoes, you might want to microwave them 8 minutes on each side.

  • 4 baking potatoes

Scrub your potatoes and prick with fork several places all over your potato.  Microwave your potatoes for 8 minutes on high.

Then put in 450 degree oven and bake for 20 minutes.

“We all need Christian fellowship to build us up and hold us up.”

 

Jan12

Norwegian Parsley Potatoes

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norwegianparsleypotatoes

Norwegian Parsley Potatoes

I just can’t resist potatoes of every kind.  These are so delicious!  And so easy!

  • 2 pounds small red new potatoes
  • 1/2 cup butter
  • 1/4 cup chopped fresh parsley

Cook potatoes in boiling salted water for 15 minutes or until tender.  Cool slightly.  With a sharp knife, remove one narrow strip of skin around the middle of each potato.  In a large skillet, melt butter; add parsley.  Add the potatoes and stir gently until coated and heated through.

Yield:  6-8 servings.

“The difference Christ makes in your life is a story worth telling.”

Jan12

Sauteed Boneless Pork Chops

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Sauteed Boneless Pork Chops

My daughter and I have made these pork chops numerous times and they are very good every time.

  • 2 tablespoons butter
  • 1 tablespoon oil
  • 6 (1-inch thick) boneless pork chops
  • 1/4 cup flour
  • Salt and pepper

Heat butter and oil in a 12-inch skillet over low heat.  While pan is heating, sprinkle chops on both sides with salt and pepper, then dredge in flour.

A couple of minutes before sauteing, increase heat to medium-high.  When the butter stops foaming and starts to smell nutty brown, arrange chops in the skillet.  Cook, turning only once, until they are a rich golden brown, about 3 minutes per side.  Remove from skillet.

Make a pan sauce by adding 1/2 cup liquid (chicken broth, water, wine) to the skillet; boil until the liquid is reduced to about 1/4 cup.  Whisk in 1 tablespoon butter or 2 tablespoons heavy cream until sauce is smooth and glossy.  Spoon a portion of sauce over each chop and serve immediately.

Serves 6.

“We all need Christian fellowship to build us up and hold us up.”

 

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Jan11

Roasted Cauliflower

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Roasted Cauliflower

This recipe is so simple and so good.  You can add garlic to it, if you like.  Or maybe some rosemary, or maybe some Parmesan cheese.  Whatever suits your taste.

  • 1 head cauliflower, (2 1/2-lbs.) cut into 1-inch florets
  • 2-3 tablespoons olive oil
  • 1/2-1 teaspoon salt

In a large bowl, toss cauliflower with olive oil and salt.  Arrange in a single layer in an ungreased 15″ x 10″ x 1″ baking pan.

Bake uncovered at 450 degrees for 25 to 35 minutes until cauliflower is lightly browned and tender, stirring occasionally.

Makes 8 servings.

“Time spent with the Lord is always time well spent.”

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Jan11

Tuna Burgers

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Tuna Burgers

I have been making this recipe for years.  It isn’t the normal “burger” you would think of, but more of a tuna sandwich on a bun.

  • 4 ounces shredded Cheddar cheese (or cubed American)
  • 2 hard boiled eggs, chopped
  • 1 (7-oz.) can tuna, drained & flaked
  • 2 tablespoons chopped sweet pickle
  • 1/2 cup mayonnaise
  • 8 hamburger buns

Combine all ingredients.  Split buns and fill with mixture.  Wrap buns in foil and place in a 250 degree oven for 20-25 minutes.

Update:  I am changing the oven temperature to 300 degrees as these were getting warm inside, but not hot.  Choose whichever way you like them.

Makes 8 sandwiches.

Note added 3/4/2005.  Because they have downsized the tuna can, I used two 7-oz. cans.

“Salvation is the miracle of a moment;  growth is the labor of a lifetime.”