Ruth Anne Benziger's Blog, page 36

Things Christians Shouldn't Say

God Tea and Me

The world is full of sayings in television shows, movies, games, advertisements, and more. These sayings are so familiar to us and we hear them so much, to most people it doesn’t matter. To followers of Christ, it should make the hairs on the back of our necks stand up. It should anger us to the point that we stop and say, no it is not okay to say that.

I’ve been evaluating myself, my actions, what I say, what my intentions are, and how I’ve been guilty of saying each of these things. It’s so easy to get confused and lost in the world. But if you stop and reflect, you’ll be surprised how much you can change.

I’ve comprised 3 things that we as Christians should not be saying.

We all make mistakes, we all say things that we regret. Remember God is rich in mercy. He will…

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Lady Lamington Cakes

Ingredients

1 package (10-3/4 ounces) frozen pound cake

1/3 cup water

2 tablespoons butter or margarine

1/4 cup baking cocoa

2-1/2 cups confectioners’ sugar

4 cups shredded coconut, toasted and chopped

Directions

Thaw cake; cut into 3/4-in. slices. Cut each slice into four fingers; set aside.

In a microwave-safe bowl or saucepan, heat water and butter until butter is melted.

Whisk cocoa until dissolved. Whisk in sugar to make a thin glaze. Dip cakes into glaze to coat all sides; roll in coconut.

Place on waxed paper to dry. Cover and refrigerate.

Yield: 3 dozen.

Dee Pufpaff, Raleigh, North Carolina’s Recipe

Cherry-topped Cheesecake

Ingredients

1-1/2 cups graham cracker crumbs (about 24 squares)

6 tablespoons butter or margarine, melted

1 envelope unflavored gelatin

1/4 cup cold water

1/4 cup milk

1 package (8 ounces) cream cheese, softened

1/2 cup confectioners’ sugar

2 teaspoons grated lemon peel

1 carton (8 ounces) frozen whipped topping, thawed, divided

1 can (21 ounces) cherry pie filling

Directions

Combine crumbs and butter; press onto the bottom of a greased 9-in. springform pan. Chill 15 minutes.

In a saucepan, combine gelatin and water; let stand 1 minute. Add milk; cook and stir over low heat until gelatin is dissolved.

Beat cream cheese and sugar until light and fluffy. Add gelatin mixture and lemon peel; mix well. Chill until partially set.

Fold in 2 cups whipped topping. Pour over crust. Chill until firm, at least 3 hours. Spread pie filling over gelatin layer. Top with remaining whipped topping.

Yield: 10-12 servings

Verna Arthur, Perkins, Oklahoma’s Recipe

Bacon Rounds

Ingredients

1 cup mayonnaise or salad dressing

1 tablespoon grated Parmesan cheese

2 teaspoons Worcestershire sauce

1/4 teaspoon paprika

1/8 teaspoon celery seed

1/8 teaspoon garlic powder

1/8 teaspoon pepper

2 cups (8 ounces) shredded cheddar cheese

8 bacon strips, cooked and crumbled

1/3 cup chopped salted peanuts

4 green onions, thinly sliced

24 small French bread slices or 12 slices white bread

Additional sliced green onions, optional

Directions

In a bowl, combine the first seven ingredients; mix well. Stir in cheese, bacon, peanuts and onions; mix well.

Spread over bread. Sprinkle with additional onions if desired. Place on ungreased baking sheets.

Bake at 400 degrees for 8-10 minutes or until lightly browned. If using white bread, cut into quarters.

Yield: 4 dozen

You May Freeze. If you do bake at 400 degrees for 10-12 minutes. They do not have to be thawed first.

Amberjack With Provencal Sauce

Ingredients

1 cup chopped onion

1 teaspoon minced garlic

1/2 teaspoon dried whole thyme

1/2 bay leaf

2 tablespoons margarine, melted

1 (16-ounce) can crushed tomatoes, undrained

1 (8-ounce) can tomato sauce

1/4 cup chopped fresh parsley, divided

3/4 teaspoon salt, divided

1/2 teaspoon sugar

1/2 teaspoon freshly ground pepper, divided

6 (4-ounce) amberjack fillets

3 tablespoons all-purpose flour

2 tablespoons vegetable oil

Fresh thyme sprigs (optional)

Fresh green beans (optional)

Directions

Saute first 4 ingredients in margarine in a skillet over medium-high heat until tender. Stir in crushed tomatoes and tomato sauce. Cook, uncovered, over low heat 30 minutes or until thickened. Remove and discard bay leaf. Stir in 2 tablespoons parsley, 1/4 teaspoon salt, sugar, and 1/4 teaspoon pepper.

Rinse fillets and pat dry; sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Dredge fillets in flour. Cook fillets in hot oil in a large nonstick skillet over medium-high heat 2 to 3 minutes on each side or until fish flakes easily when tested with a fork.

Transfer to a serving platter. Spoon sauce evenly over fillets; sprinkle with remaining 2 tablespoons parsley. If desired, garnish with fresh thyme and serve with green beans.

Yield: 6 servings

Light Sweet and Sour Pork Strips

Ingredients

1 pound lean boneless pork loin

Vegetable cooking spray

1 (8-ounce) can no-salt-added tomato sauce

1/4 cup rice wine vinegar

2 tablespoons brown sugar

2 teaspoons low-sodium soy sauce

1/4 teaspoon minced garlic

1/8 teaspoons ground red pepper

1 (20-ounce) can pineapple chunks in juice

1 medium-size green pepper, seeded and cut into 1-inch pieces

1/4 cup chopped green onions

2 tablespoons cornstarch

2 cups cooked long-grain rice (cooked without salt or fat)

Pepper triangles (optional)

Directions

Partially freeze pork; trim fat from pork. Slice pork diagonally across grain into thin slices; slice into 1-inch-wide strips. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add pork; cook 8 minutes or until browned, stirring frequently. Remove from skillet. Drain and pat dry. wipe drippings from skillet with a paper towel.

Combine, pork, tomato sauce, and next 5 ingredients in skillet; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until pork is tender. Drain pineapple, reserving juice. Add enough water to juice to make 1 cup liquid. Set aside. add pineapple, green pepper pieces, and green onions to skillet; cover and simmer 5 to 7 minutes or until vegetables are crisp-tender. Combine cornstarch and reserved pineapple juice mixture; stir into pork mixture. Cook, stirring constantly, until thickened. Spoon pork mixture over rice. Garnish with pepper triangles, if desired.

Yield: 4 servings

Zucchini Beef Spaghetti

Ingredients

Vegetable cooking spray

1 pound ultra-lean ground beef

2 cups sliced fresh mushrooms

2 cups thinly sliced zucchini

1 cup chopped onion

1/2 teaspoon salt

1/4 teaspoon crushed red pepper

4 cloves garlic, minced

1 (14 1/2-ounce) can no-salt-added whole tomatoes, undrained and chopped

1 cup water

1 (6-ounce) can no-salt-added tomato paste

1 teaspoon dried whole oregano

6 cups cooked spaghetti (cooked without salt or fat)

1/2 cup finely shredded zucchini

2 tablespoons grated Parmesan cheese

Fresh oregano sprigs (optional)

Directions

Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Cook ground beef over medium heat until browned, stirring until in crumbles. Drain and pat dry with paper towels. Wipe drippings from skillet with a paper towel.

Coat skillet with cooking spray; place over medium-heat until hot. Add mushrooms and next 5 ingredients; saute 5 minutes, stirring frequently. Stir in beef, tomato, water, tomato paste, and dried oregano. Bring to a boil; cover, reduce heat, and simmer 10 to 15 minutes or to desired consistency.

Serve over cooked spaghetti, top with shredded zucchini and cheese. Garnish with fresh oregano sprigs, if desired.

Yield: 6 servings

The History of Presidents Day

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President Rutherford B. Hayes created the holiday in 1879 to remember our first president George Washington’s birthday. The holiday was on February 22nd. The holiday was originally called Washington’s Birthday.

Los Angeles streetcar decorated for Washington’s Birthday, c. 1892

In doing my research, there were many weird things about this holiday. For instance, the name in certain states, and the dates that changed later.

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In 1968, there was a proposed change of Washington’s Birthday to the third Monday in February. It was rejected at the time because they wanted to keep the day surrounded on Washington’s birthday. However, three years later it was changed to the 3rd Monday in February. It was passed to create a three-day weekend for the nation’s workers.

Because the holiday was no longer on Washington’s birthday, others believed that we should honor Washington and Lincoln’s birthdays because they were both close to the date of the holiday. So the name was change to Washington’s and Lincoln’s Day. Each state call it different things but the federal holiday is known to celebrate all presidents, past and present. (Not at all the original intention).

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Then later changed to President’s Day to honor just Washington. Now it is said to honor ALL presidents and changed again to Presidents’ Day. Presidents’ Day does not fall on ANY birthday of any president.

It seems there were many amendments, different changes for each state, and the original meaning of this holiday has been changed a lot over the years. Then, you can add in different additions. For example, some schools do not instruct, the post offices close, there are sales in shops, and certain business give discounts on this day.

So, what do you think about this holiday? Should it have kept the original intention and honored George Washington? Do you think the addition to Lincoln and later other presidents make the holiday more inclusive?

Share your thoughts in the comment section.

Sherry Pepper Shrimp

Ingredients

48 unpeeled large fresh shrimp (2 pounds)

2/3 cup plus 1 tablespoon dry sherry, divided

2 teaspoons crushed red pepper

1 teaspoon fennel seeds, crushed

3 cloves garlic, crushed

2 1/2 cups finely chopped sweet red pepper

1 (14 1/2-ounce) can no-salt-added whole tomatoes, drained and chopped

1/4 cup minced shallots

1 teaspoon Hungarian paprika

2 teaspoons hot sauce

1 teaspoon lemon juice

2 1/2 tablespoons capers, drained

1/4 cup reduced-calorie mayonnaise

Vegetable cooking spray

Directions

Peel and devein shrimp, leaving tails intact, place shrimp in a shallow dish. Combine 1/3 cup sherry, crushed red pepper, fennel, and garlic; pour over shrimp. Cover; marinate in refrigerator 4 hours.

Combine sweet red pepper, tomato, shallots and 1/3 cup sherry in a sauce pan. Bring to a boil; cover, reduce heat, and simmer 15 minutes. Uncover and cook over high heat 10 minutes or until liquid evaporates, stirring frequently. Cool completely. Transfer mixture to container of an electric blender; add paprika, hot sauce, and lemon juice. Cover and process 2 minutes or until smooth. Transfer to a bowl, stir in capers. Combine mayonnaise and remaining 1 tablespoon sherry; stir well.

Remove shrimp from marinade; discard marinade. Thread shrimp onto 8 (12-inch) metal skewers. Coat grill rack with cooking spray, and place on grill over medium-hot coals (350° to 400°). Place kabobs on rack; grill, uncovered, 4 to 5 minutes on each side or until shrimp turn pink.

Spoon 1/4 cup pepper puree into each dish. Drizzle mayonnaise mixture over puree. Arrange 6 shrimp in each dish.

Yield: 8 appetizer servings

Oysters Rockefeller

Ingredients

1 pound fresh spinach

Vegetable Cooking Spray

2 tablespoons minced shallots

1 clove garlic, minced

2 tablespoons butter, melted

1/4 teaspoon salt

1/4 teaspoon pepper, divided

3 tablespoons butter

3 tablespoons all-purpose flour

1 1/2 cups half-and-half

1 tablespoon lemon juice

36 oysters on the half shell

1 (4-pound) package rock salt

8 slices bacon, cooked and crumbled

2 cups (8-ounces) shredded sharp Cheddar cheese

Directions

Remove and discard stems from spinach. Wash leaves; pat dry. Coat over medium-high heat until hot. Add one-third of spinach; saute 1 minute or until wilted. Set aside.

Repeat procedure twice. Stir in spinach, 1/4 teaspoon salt, and 1/8 teaspoon pepper.

Melt 3 tablespoons butter in a heavy saucepan over low heat. Add flour, stir until smooth. Cook 1 minute, stirring constantly. Add half-and-half; cook over medium-high heat, stirring constantly, until mixture is thickened. Stir in lemon juice and remaining 1/8 teaspoon pepper. Stir in spinach mixture.

Scrape a knife between oysters and shells to free meat; set shells aside. Place oysters in a colander to drain.

Sprinkle rock salt in two 15- x 10- x 1-inch jellyroll pans; arrange reserved shells on salt. Place 1 oyster in each half shell. Top with spinach mixture; sprinkle with bacon and cheese. Broil 3 inches from heat (with electric oven door partially opened) 4 minutes.

Yield: 6 servings