Saturday, June 27, 2009

Philippians 4:19, 20
“But my God shall supply all your need according to his riches in glory by Christ Jesus. Now unto God and our Father be glory for ever and ever. Amen.”
Now That says ALL, not some, not just a few but ALL your needs, call on him today, he is the great provider, (Jehovah Jireh) Yawheh will provide.
Have a very blessed weekend, God bless you.

Friday, June 26, 2009

Friday's Fun Flair

SOLVE THIS TEASER There are 30 books of the Bible in this paragraph. Can you find them? This is a most remarkable puzzle. It was found by a gentleman in an airplane seat pocket, on a flight from Los Angeles to Honolulu, keeping him occupied for hours. He enjoyed it so much, he passed it on to some friends. One friend from Illinois worked on this while fishing from his john boat. Another friend studied it while playing his banjo. Elaine Taylor, a columnist friend, was so intrigued by it she mentioned it in her weekly newspaper column. Another friend judges the job of solving this puzzle so involving, she brews a cup of tea to help her nerves. There will be some names that are really easy to spot. That's a fact. Some people, however, will soon find themselves in a jam, especially since the book names are not necessarily capitalized. Truthfully, from answers we get, we are forced to admit it usually takes a minister or a scholar to see some of them at the worst. Research has shown that something in our genes is responsible for the difficulty we have in seeing the books in this paragraph. During a recent fund raising event, which featured this puzzle, the Alpha Delta Phi lemonade booth set a new record. The local paper, The Chronicle, surveyed over 200 patrons who reported that this puzzle was one of the most difficult they had ever seen. As Daniel Humana humbly puts it, "The books are all right here in plain view hidden from sight." Those able to find all of them will hear great lamentations from those who have to be shown. One revelation that may help is that books like Timothy and Samuel may occur without their numbers. Also, keep in mind, that punctuation and spaces in the middle are normal. A chipper attitude will help you compete really well against those who claim to know the answers. Remember, there is no need for a mad exodus; there really are 30 books of the Bible lurking somewhere in this paragraph waiting to be found. TWO DAYS AND I WILL GIVE ALL THE ANSWERS, ENJOY AND HAVE FUN...


Dipping Sauce: 1/2 cup mayonnaise 1 tablespoon ketchup 2 tablespoons cream-style horseradish sauce 1/3 teaspoon paprika 1/4 teaspoon salt 1/8 teaspoon dried oregano 1 pinch ground black pepper 1/3 teaspoon cayenne pepper Blooming Onion: 1 egg 1 cup milk 1 cup all-purpose flour 1 1/2 teaspoons salt 1 1/2 teaspoons cayenne pepper 1 teaspoon paprika 1/2 teaspoon ground black pepper 1/3 teaspoon dried oregano 1/8 teaspoon dried thyme 1/8 teaspoon ground cumin 1 large sweet onion 3/4 cup vegetable oil for frying DIRECTIONS
To make sauce: In a medium bowl, combine mayonnaise, ketchup, horseradish, 1/3 teaspoon paprika, 1/4 teaspoon salt, 1/8 teaspoon oregano, a dash ground black pepper and cayenne pepper; mix well. Keep sauce covered in refrigerator until needed. To make the batter: In a medium bowl, beat egg and add milk. In a separate bowl, combine flour, salt, cayenne pepper, paprika, ground black pepper, oregano, thyme and cumin; mix. To slice onion: slice 1 inch off of the top and bottom of the onion and remove the papery skin. Use a thin knife to cut a 1 inch diameter core out of the middle of the onion. Now use a very sharp, large knife to slice the onion several times down the center to create 'petals': First slice through the center of the onion to about three-fourths of the way down. Turn the onion 90 degrees and slice it again in an X across the first slice. Keep slicing the sections in half, very carefully until the onion has been cut 16 times. Do not cut down to the bottom of the onion. (The last 8 slices will be difficult, be careful). Spread the 'petals' of the onion apart. To help keep them separate you could plunge the onion into boiling water for 1 minute and then into cold water. Dip the onion into the milk mixture and then coat it liberally with the flour mixture. Again separate the petals and sprinkle the dry coating between them. Once you're sure the onion is well-coated, dip it back into the wet mixture and into the dry coating again. This double-dipping ensures you have a well-coated onion because some of the coating will wash off when you fry the onion. Heat oil in a deep fryer or deep pot to 350 degrees F (175 degrees C). Make sure you use enough oil to completely cover the onion when it fries. Fry the onion right side up in the oil for 10 minutes or until it turns brown. When the onion has browned, remove it from the oil and let it drain on a rack or paper towels. Open the onion wider from the center so that you can put a small dish of the dipping sauce in the center.

Wednesday, June 24, 2009

We Had The best Supper Last Night...
I fixed good center cut smoked pork, and my version of hurry up scalloped potatoes. Fresh tomatoes from our plants, and some wonderful squash. It was a great meal.
Okay I browned the smoked pork chops, very slowly to make sure they heated all the way through.
4 large potatoes
2 cups of milk
2 Tablespoons of Corn Starch
1/2 stick butter
1/2 of good size Vidalia onion
add a pinch of parsely for looks
Peel and Slice potatoes, I put the stick of butter in the pan and melted it, then added the potatoes and onion, salted and peppered, put a lid on them and cooked it for about 15 minutes, til taters were tender, then I took one cup of milk an added the corn starch to it, stirred and then added the rest of the milk, cooked it down so it got real creamy and thick, it is delicious too, an in the summer not heating the kitchen up with the oven.

Summer Berry Pie (Raspberry, Blueberry, or Blackberry)

pie pastry for 2 crusts
4 cups berries, fresh or unsweetened frozen 1 cup sugar 2 to 3 tablespoons tapioca 2 tablespoons butter 1. Heat the oven to 400 degrees F.
Combine fruit with sugar and tapioca and set aside for 10 minutes or so. 2. Roll out 2 crusts and use one to line a 9-inch pie dish. Turn filling into crust and dot surface with butter. 3. Cover with the second crust and seal edges well, then cut several slashes to allow steam to escape. Bake until filling is bubbling and crust is nicely browned, about 40 minutes. Comments Note: Berry pies are famous for bubbling over. To catch drips before they can make a mess on the oven floor, put a piece of foil (or a cookie sheet) on the shelf below the one that has the pie on it. Will save you lots a work later on.

Tuesday, June 23, 2009


Today, strawberry shortcakes are made from every recipe from biscuits to white cake and angel food cake but the original recipes always called for biscuits. This is an original biscuit-like shortcake made richer with dairy products and sugar.
It is rich, tender, and flaky.
2 cups all-purpose flour or more to make the right consistency of dough
1/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/3 cup cold butter cut into chunks
1 large egg
3/4 cup cream
1 tablespoon melted butter or cream for brushing
2 tablespoons large crystal sugar
2 pints ripe strawberries
1/4 cup sugar
1 cups heavy cream
1 teaspoon vanilla
2-4 tablespoons sugar
For the shortcake: Preheat the oven to 375 degrees. 1. Combine the flour, sugar, baking powder, and salt in a medium bowl.
2. Cut the butter into the dry ingredients with a pastry blender.
3. Whisk the egg into the cream.
Make a well in the center of the dry ingredients and pour the cream mixture into the well.
Mix with a fork until the ingredients just stick together.
Drop into biscuits on a greased cookie sheet and then pat with the back of a spoon to make to about 3/4-inch thick. To make cut-out biscuits, pat the dough into a sheet on a floured countertop and cut into three inch shapes with either a knife or a cookie cutter.
4. Brush the tops with the melted butter or cream.
Sprinkle the tops with sugar.
Bake for about fifteen minutes or until golden brown. Remove to a wire rack. Serve while still fresh and warm. Note: For the best results, always serve shortcake fresh. The dough can sit in the refrigerator for up to two hours while waiting to bake.
For the strawberries:
Wash and slice the strawberries. Sprinkle the strawberries with sugar and toss to coat. For the whipped cream: Combine the whipped cream, two tablespoons sugar, and the vanilla in a chilled bowl. Whip on medium speed until soft peaks form. Sweeten with the additional sugar if desired. To serve: Split the warm biscuits open. Fill with berries and whipped cream. Top with additional whipped cream and berries.


INGREDIENTS 3 pounds baby back pork ribs 3/4 cup maple syrup 2 tablespoons packed brown sugar 2 tablespoons ketchup 1 tablespoon cider vinegar 1 tablespoon Worcestershire sauce 1/2 teaspoon salt 1/2 teaspoon mustard powder
DIRECTIONS Place ribs in a large pot, and cover with water. Cover, and simmer for 1 hour, or until meat is tender. Drain, and transfer ribs to a shallow dish. In a small saucepan, stir together the maple syrup, brown sugar, ketchup, vinegar, Worcestershire sauce, salt, and mustard powder. Bring to a low boil, and cook for 5 minutes, stirring frequently. Cool slightly, then pour over ribs, and marinate in the refrigerator for 2 hours. Prepare grill for cooking with indirect heat. Remove ribs from marinade. Transfer marinade to a small saucepan, and boil for several minutes. Lightly oil grate. Cook for about 20 minutes, basting with the cooked marinade frequently, until nicely glazed.
Photobucket GOD’S ECONOMY IS STILL DOING GOOD Matthew 6:30 - 33 “Wherefore, if God so clothe the grass of the field, which to day is, and to morrow is cast into the oven, shall he not much more clothe you, O ye of little faith? Therefore take no thought, saying, What shall we eat? or, What shall we drink, or, Wherewithal shall we be clothed? For after all these things do the Gentiles seek: for your heavenly Father knoweth that ye have need of all these things. But seek ye first the kingdom of God , and his righteousness; and all these things shall be added unto you.” These Bible verses remind me of the song, Consider The Lilies, I sing it and I love the meaning behind the words, and I have proven my Lord more than once, he never will let his children go hungry, or have to beg for their food, look how he cares for the animals, and the flowers, and the birds of the air, I sit on my porch and watch the various animals and listen to the sounds, and I do believe they are singing praises to God, oh we need to take more lessons from them, he said if we do not praise his the rocks will, well how much more will the animals and fowls of the air then. Here is the words to the song. CONSIDER THE LILIES Consider the lilies, they don’t toil nor spin And there’s not a king with more splendor than them. Consider the sparrows, they don’t plant nor sow, But they’re fed by the Master who watches them grow. (Chorus) We have a Heavenly Father above With eyes so full of mercy And a heart full of love. He really cares when Your head is bowed low. Consider the lilies and then you will know. May I introduce you to this friend of mine, Who hangs out the stars and tells the sun when to shine. He kisses the flowers each morning with dew, But He’s not too busy to care about you. (Chorus) We have a Heavenly Father above With eyes full of mercy And a heart full of love. He really cares when Your head is bowed low. Consider the lilies and then you will know. Yes, consider the lilies and then you will know.