tag:blogger.com,1999:blog-74158254836411319782024-03-06T22:34:37.270-05:00+The Church CookThe Church Cook http://www.blogger.com/profile/00250033106792097965noreply@blogger.comBlogger307125tag:blogger.com,1999:blog-7415825483641131978.post-53846528097130621772016-02-22T12:05:00.000-05:002016-02-22T12:05:08.615-05:00Fresh Tuna with Soy-Ginger Glaze and Avocados<div dir="ltr" style="text-align: left;" trbidi="on">
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Dear Children, </div>
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Your Aunt Janice brought a whole, frozen Albacore tuna from Seattle packed in her luggage. This is such a Korean thing! Your aunts and grandma have traveled cross country with their bags packed with frozen fish of all types, dried squid, anchovies, seaweed, even kimchi, you name it! When her luggage did not arrive at the Savannah Airport with her, we were more concerned about the fish than her clothes and make up. Thankfully, the tuna was still quite frozen when we finally got the bag. It made Grandma so happy to have some fresh tuna sashimi and we devoured rest with this yummy soy-ginger glaze, topped with avocados! </div>
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Love, </div>
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Mom</div>
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ps- heat the cast iron skillet to a smoking point and sear the tuna steaks on both sides for a few minutes and leave the center medium rare. Sushi grade tuna like this shouldn't be cooked all the way. </div>
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<b>Fresh Tuna with Soy-Ginger Glaze and Avocados </b></h2>
<h4 style="text-align: left;">
Soy-Ginger Glaze:</h4>
1/2 cup fresh cilantro leaves, finely chopped<br />
1/2 jalapeno, sliced<br />
2 teaspoon grated fresh ginger<br />
1 garlic clove, grated<br />
2 limes, juiced (about 4 tablespoons or 1/4 cup)<br />
2 tablespoons soy sauce<br />
2 tablespoon olive oil<br />
Pinch sugar<br />
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For the tuna steak:</h4>
2 tablespoon extra-virgin olive oil<br />
1 lb of sushi-quality tuna, cut into steaks<br />
Sea salt and freshly ground black pepper<br />
1 ripe avocado, halved, peeled, pitted, and sliced<br />
Extra cilantro for garnish<br />
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In a mixing bowl, combine the cilantro, jalapeños, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 2 tablespoons of olive oil.<br />
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Stir the ingredients together until well incorporated.
Place a skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Season the tuna generously with salt and pepper. Lay the tuna in the hot oil and sear for 1 minute on each side to form a slight crust. Take steaks out and let them rest. <br />
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Pour soy-ginger mixture into the pan and cook for about a minute. Take the pan off the heat. Put tuna steaks back in the pan. Top with diced avocado and cilantro leaves. Serve with rice.<br />
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The Church Cook http://www.blogger.com/profile/00250033106792097965noreply@blogger.com0tag:blogger.com,1999:blog-7415825483641131978.post-35776496439833853272016-02-19T20:22:00.000-05:002016-02-20T11:51:13.446-05:00Big Bon Chocolate Chip Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
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Dear Children,<br />
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These are dad's favorite chocolate chip cookies. After 24 years of marriage, he still argues with me that milk chocolate chips are better than semi-sweet. And walnuts, he loves walnuts! No other nuts will do! <br />
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Hope you can share this with your children's children someday. </div>
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Love, </div>
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Mom </div>
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ps- always use a digital scale to measure out baking ingredients. It's better than measuring by volume and your baked goods will always be consistent. <a href="http://www.amazon.com/b?ie=UTF8&node=678508011">Purchase scales </a>that can measure both in grams and ounces. </div>
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This recipe will make about 4 dozens cookies</div>
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<b><span style="font-size: large;">Big Bon Chocolate Chip Cookies </span></b></div>
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3/4 cup (150 grams) granulated sugar<br />
3/4 cup (150 grams) packed dark brown sugar<br />
1 cup (227 grams) unsalted butter, softened<br />
1 teaspoon pure vanilla extract<br />
1 large egg<br />
2 1/4 cups (281 grams) all-purpose, unbleached flour<br />
1 teaspoon baking soda<br />
1/2 teaspoon sea salt<br />
1 cup coarsely chopped walnuts<br />
1 package (12 ounces) milk chocolate or semi sweet chips (2 cups)<br />
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Heat oven to 375ºF.<br />
With a hand mixer, lightly beat sugars, butter, vanilla and egg in large bowl.<br />
Fold in flour, baking soda and salt (dough will be stiff).<br />
Stir in nuts and chocolate chips.<br />
Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.<br />
Bake 10 to 12 minutes or until light brown (centers will be soft).<br />
Cool slightly; remove from cookie sheet. Cool on wire rack. <br />
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The Church Cook http://www.blogger.com/profile/00250033106792097965noreply@blogger.com0tag:blogger.com,1999:blog-7415825483641131978.post-51862809794380895312015-03-19T11:26:00.003-04:002015-03-19T11:29:14.262-04:00Oven Baked Fish Two Ways<div dir="ltr" style="text-align: left;" trbidi="on">
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When I am in a panic mode trying to get a quick, light dinner for my hungry family for 6, I resort to these baked fish recipes; prep to serving in one hour. </div>
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<span style="font-weight: 800;">BAKED FISH – MEXICAN STYLE</span></div>
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1 ½ lbs. firm fish fillets (Cod, Swai, Tilapia works great)</div>
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1 cup salsa</div>
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1 cup shredded sharp Cheddar Cheese</div>
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½ cup coarsely crushed tortilla chips</div>
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1 avocado peeled, pitted and slices</div>
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¼ cup sour cream</div>
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<span style="font-size: 0.95em; line-height: 1.3;">Preheat oven to 400 degrees. Lightly grease one 8X12 baking dish Lay fillets side by side in the prepared baking dish. Pour the salsa over the top and sprinkle with shredded cheese. Top with crushed chips. Bake uncovered in the preheated oven for 15 minutes or until fish is opaque and flakes with a fork. Serve topped with avocado and sour cream</span></div>
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<span style="font-weight: 800;">BAKED FILLET & ARTICHOKE PACKETS</span></div>
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6 fish fillets (Any white fish, such as Cod, Swai, Tilapia, Triple Tail)</div>
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1 stick butter</div>
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¼ cup chopped green onions</div>
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2 tablespoons parsley, chopped</div>
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3 cloves garlic, minced</div>
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Zest and juice of 1 lemon</div>
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1 (14 oz) can artichoke hearts, drained and sliced</div>
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1 teaspoon salt</div>
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¼ teaspoon cayenne pepper</div>
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Preheat oven to 400 degrees. Place each fillet on a large square of heavy duty aluminum foil. Melt the better in a medium saucepan over medium heat add green onions and parsley and sauté until tender. Stir in garlic. Add the lemon zest, juice, artichoke hearts, salt and cayenne and cook a few minutes until heated through. Crimp foil around the fish to hold sauce. Pour equal amounts of sauce mixture over the fillet. Close the foil around the fish. Bake in preheated oven for 12 – 15 minutes.</div>
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The Church Cook http://www.blogger.com/profile/00250033106792097965noreply@blogger.com5tag:blogger.com,1999:blog-7415825483641131978.post-25857734816125774732015-02-28T10:36:00.000-05:002015-03-03T11:08:25.027-05:00Chicken ala King<div dir="ltr" style="text-align: left;" trbidi="on">
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I had no earthly idea what Chicken ala King was until I had to photograph it. No idea, and I'm Asian. </div>
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1/4 cup butter, cubed</div>
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1/3 cup all-purpose flour</div>
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1/2 teaspoon salt</div>
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1 cup chicken broth</div>
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1 cup half & half or heavy whipping cream</div>
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2 cups cubed cooked chicken</div>
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1 cup frozen garden peas</div>
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1 can (4 ounces) mushrooms, drained or 1 cup fresh mushrooms sliced</div>
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1 jar (2 ounces) diced pimientos, drained</div>
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Puff Pastry Shell Cups</div>
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In a large saucepan, melt butter; stir in flour and salt until smooth. Add the broth and cream; bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Stir in the chicken, mushrooms, peas and pimientos; heat through. Serve over puff pastry shells.</div>
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The Church Cook http://www.blogger.com/profile/00250033106792097965noreply@blogger.com0tag:blogger.com,1999:blog-7415825483641131978.post-48244593864604027042015-02-21T10:03:00.000-05:002015-03-02T10:30:13.669-05:00Conchiglie Pasta with Chicken, Saffron, and Green Olives <div dir="ltr" style="text-align: left;" trbidi="on">
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Say "Conchiglie" five times really fast. Yeah, my thoughts exactly.<br />
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<span style="font-weight: 800;">CONCHIGLIE PASTA WITH CHICKEN, SAFFRON, AND GREEN OLIVES</span></div>
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1 cup chicken broth</div>
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A very generous pinch of saffron threads</div>
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1 tablespoon olive oil</div>
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4 oz. diced pancetta (found in the deli section)</div>
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1 large onion, chopped finely</div>
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2 whole chicken legs with thigh attached</div>
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1 cup of dry white wine</div>
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6 small sprigs fresh thyme</div>
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¼ cup pine nuts</div>
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½ cup pitted Castelvetrano green olives</div>
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Salt and Pepper</div>
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A pinch of Cayenne</div>
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12 ounces Conchiglie pasta (or small shell-shaped pasta)</div>
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Heat the chicken broth in a small saucepan and add the saffron to it. Simmer for 5 minutes and set aside. In a large skillet with a lid, heat olive oil over medium heat. Add the pancetta and cook for 3-4 minutes or just until it begins to crisp. Add the onion and sauté until tender. Salt and pepper the chicken legs and add them to the skillet. Brown lightly on both sides. Add the wine and thyme and saffron broth. Bring back to a boil, reduce the heat to low, cover and simmer for 30-40 minutes or until the chicken is tender. Remove the skillet from the heat. Transfer the chicken to a plate and allow it to cool slightly. Skim any excess fat off the sauce. Debone the chicken and return the meat to the sauce. (At this point, you can cool the sauce and complete just before serving). Stir in pine nuts, olives and cayenne. Simmer for 10-15 minutes. Taste for seasoning and adjust accordingly. Cook the pasta according to the package directions, drain and add to the sauce, tossing well.</div>
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The Church Cook http://www.blogger.com/profile/00250033106792097965noreply@blogger.com0tag:blogger.com,1999:blog-7415825483641131978.post-4208398845561507962015-02-18T09:58:00.000-05:002015-03-02T12:01:27.613-05:00Strawberry Cake <div dir="ltr" style="text-align: left;" trbidi="on">
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Better late than never, right? Right. Happy Belated Valentine's Day. </div>
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This simple recipe is the prettiest cake ever. </div>
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<span style="font-weight: 800;">STRAWBERRY CAKE</span></div>
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2 cups white sugar</div>
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1 small package (3 oz.) of strawberry gelatin</div>
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1 cup butter, softened</div>
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4 eggs</div>
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2 ¾ cup cake flour</div>
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2 ½ teaspoons baking powder</div>
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1 cup milk</div>
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1 tablespoon pure vanilla extract</div>
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½ cup strawberry puree (use unsweetened frozen strawberries)</div>
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<span style="font-weight: 800;"><br /></span></div>
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<span style="font-weight: 800;">STRAWBERRY ICING</span></div>
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½ cup butter, softened</div>
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¼ cup strawberry puree</div>
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1 pound powdered sugar</div>
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Cake: Preheat oven to 350 degrees. Spray three 9 inch round cake pans with baking spray. In a large mixing bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each egg. Combine flour and baking powder. Add the flour and milk alternately to the batter beginning with flour and ending with flour. Pour into prepared pans. Bake for 20 minutes or until a toothpick inserted into the center of the cake comes out clean. Cook pans on a wire cooling rack for 8-10 minutes. Turn cake out onto a cooling rack and allow to cool completely before icing.</div>
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<span style="background-color: white; color: #4e4e4e; font-family: tahoma, helvetica, 'lucida grande', verdana, arial, sans-serif; font-size: 0.95em; line-height: 1.3;">Icing: Using an electric mixer, cream all ingredients together until smooth.</span> </div>
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The Church Cook http://www.blogger.com/profile/00250033106792097965noreply@blogger.com2tag:blogger.com,1999:blog-7415825483641131978.post-57870995820591780752014-10-31T12:20:00.000-04:002014-10-31T12:48:32.998-04:00Raspberry Energy Bar and Cross Country Running <div dir="ltr" style="text-align: left;" trbidi="on">
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It takes a certain type of young man to run cross country, I think. Not only does it take a good bit of physical strength and endurance, but mental tenacity while training and running for miles in hot, humid Savannah weather, too. Under the passionate dedication of Coach MacKay, my two older boys had the amazing opportunity to run on the <a href="http://internet.savannah.chatham.k12.ga.us/schools/saa/default.aspx">Savannah Arts Academy</a> team this year. The team won the regional title and will be heading to the State meet in a few weeks. Go Panthers!<br />
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These homemade whole grain raspberry energy bars made with wheat germ, oats, flax seeds and berries are a wonderful nutritious filler before the race. And they taste wonderful, too! <br />
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<h3 style="clear: both; text-align: left;">
Raspberry Energy Bar</h3>
Cooking oil spray<br />
2 cups whole-wheat flour<br />
1/2 cup wheat germ<br />
1/2 cup granulated sugar<br />
1/2 teaspoon salt<br />
2 sticks butter, cut into 16 pieces and softened (2 tablespoon divided)<br />
1/2 cup old-fashioned rolled oats<br />
1/2 cup walnut pieces<br />
1/4 cup light brown sugar<br />
2 tablespoons ground flax seeds<br />
3/4 cup sugar-free raspberry jam<br />
3/4 cup fresh raspberries<br />
1 tablespoon lemon juice<br />
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<h4 style="text-align: left;">
Preparation </h4>
Preheat oven to 375° F. Line a 13 x 9-inch pan with foil by spreading two sheets of foil perpendicular to each other over the pan, with extra foil hanging over the edges. Grease the foil with cooking spray.<br />
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Whisk the flour, wheat germ, granulated sugar and salt in a large bowl. Beat in 14 tablespoons of butter with an electric mixer on low until the mixture looks like wet sand, about 1½ minutes. Reserve 1¼ cups of the mixture for the topping and put the rest into the pan. Use the bottom of a measuring cup to press it into an even layer. Bake the crust until the edges begin to brown, about 14-18 minutes.<br />
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Mix the reserved flour mixture with the oats, nuts, brown sugar and flax seeds. Add the remaining butter and pinch the mixture with your fingers into small clumps.
In a separate bowl, lightly smash the raspberries, jam and lemon juice together.
Spread the berry mixture over the hot crust and sprinkle the crumb streusel on top.<br />
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Bake until golden brown, about 22-25 minutes.
Let the bars cool completely in the pan. Remove bars from pan by lifting up the foil edges. Cut into 24 squares.</div>
The Church Cook http://www.blogger.com/profile/00250033106792097965noreply@blogger.com3tag:blogger.com,1999:blog-7415825483641131978.post-16534478224830289922014-10-15T10:09:00.000-04:002014-10-15T13:39:38.310-04:00Barber Vintage Motorcycle Festival 2014 <div dir="ltr" style="text-align: left;" trbidi="on">
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Each October, my family goes wild about our annual family trip to <a href="https://www.barbermotorsports.com/vintage-home.php">Barber Motorsports Park </a>in Birmingham, Alabama. For days leading up to it, my husband and older boys are busy packing up their motorcycles and gear, while my girl and I happily bake and cook our meals ahead to freeze to have in the RV. For breakfasts, we had Banana-Pumpkin Muffins a few mornings, and other times we had bacon (yes, this can be baked ahead and frozen) and fried eggs. For our dinners we had fried rice, chili, and for our youngest son's 11th birthday dinner, we had Cheese Ravioli and marinara sauce with grilled sausages. </div>
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If you are motorcycle enthusiasts, this trip is a must. The grounds are immaculate and beautiful, and the <a href="https://www.barbermuseum.org/">Barber Vintage Motorsport Museum</a> is quite spectacular. For our family, it is a wonderful time not only watching the exciting races but to savor beautiful sunrises, shared meals, and late night talks in the RV with our children. Looking forward to our next year's trip! </div>
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<span style="font-size: x-small;">Food Photos featured on <a href="http://savannahnow.com/authors/teri-bell">Savannah Morning News </a></span></div>
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<span dir="ltr" id="sites-page-title">Banana-Pumpkin Muffins</span></h2>
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Makes 2 dozen<br />
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3 cups all-purpose unbleached flour (15 oz) </div>
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2 cups granulated sugar (14 oz) </div>
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1 teaspoon table salt<br />
1 teaspoon baking soda </div>
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1 teaspoon ground cinnamon </div>
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1/2 teaspoon ground ginger</div>
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3 eggs </div>
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1 1/4 cups vegetable or canola oil </div>
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2 teaspoons vanilla extract </div>
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1 (8 ounce) canned pumpkin puree</div>
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2 cups mashed ripe banana, about 3</div>
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1 cup toasted walnuts, chopped (optional) </div>
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Sugar to sprinkle</div>
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1. In a medium bowl, combine the flour, salt, baking soda, ginger, and cinnamon, set aside. </div>
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In a large bowl, beat the eggs, oil, sugar, and vanilla until creamy; stir in pumpkin and bananas. </div>
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With a rubber spatula, fold in the dry ingredients just until moistened. </div>
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2. Spoon batter in muffin tins. Sprinkle tops with chopped walnuts and sugar. </div>
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3. Bake at 350 degrees F for 18-22 minutes or until a toothpick comes out clean.<br />
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<span style="color: #333333; font-family: Verdana, Helvetica, Arial, sans-serif; font-weight: normal;"><span style="font-size: large;">Simple Marinara Sauce </span></span></h2>
1/4 cup extra-virgin olive oil<br />
2 garlic cloves, grated<br />
1/2 teaspoon dried oregano<br />
1/2 teaspoon dried basil<br />
1/2 teaspoon dried pepper flakes<br />
1 (32-ounce) can crushed tomatoes<br />
1 dried bay leaf<br />
1/4 cup grated fresh Parmesan cheese<br />
1/2 teaspoon salt<br />
1/2 teaspoon freshly ground pepper<br />
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In a large casserole pot, heat the oil over medium heat.
Add the garlic, dried oregano, basil and<br />
pepper flakes, and sauté the garlic and herbs until they just begin to sizzle and heat.<br />
Add the crushed tomatoes, bay leaf and grated Parmesan cheese, and simmer uncovered over<br />
low heat
until the sauce thickens, about 45 minutes.<br />
Remove and discard the bay leaf.
Season the sauce with more salt and pepper to taste.
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Serve with good quality store-bought ravioli. </div>
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The Church Cook http://www.blogger.com/profile/00250033106792097965noreply@blogger.com1tag:blogger.com,1999:blog-7415825483641131978.post-85222870126432549462014-10-06T12:29:00.004-04:002014-10-06T20:32:00.115-04:00Cow Girl Chili Recipe and Bloomingdale's First Rodeo<div dir="ltr" style="text-align: left;" trbidi="on">
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When you are married to a Texas A & M alumnus, you learn to love rodeos, even when you are a Korean. And you teach your four children <a href="http://www.goodbullhunting.com/2013/10/23/4867844/aggie-yell-leaders-history-yells-texas-am-aggies">Aggie's yells</a>. My husband and children were excited for months when they heard about the rodeo coming to our little town of Bloomingdale, Georgia. Hey, it's a pretty big deal when the city is only 14 square miles with a population of 2,700. This great event would have never happened if our good neighbor, Mr. Waller of <a href="http://ottawafarms.com/">Ottawa Farms </a>, didn't host it. Thank you so much, Mr. Waller! We had a fantastic time!</div>
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<span style="font-size: x-small;">Recipe and photos featured in the <a href="http://savannahnow.com/accent/2014-09-30/miss-sophie-chili-and-cornbread-make-perfect-fall-duo">Savannah Morning News </a></span></div>
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<h3 style="clear: both; text-align: center;">
<b style="text-align: left;">COW GIRL CHILI RECIPE</b></h3>
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2 tablespoons vegetable oil or corn oil</div>
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2 medium onions, chopped fine (about 2 cups)</div>
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1 colored bell pepper (red, orange, or yellow), cut into 1/2-inch cubes</div>
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6 medium cloves garlic, minced or pressed through garlic press (about 2 tablespoons)</div>
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1/4 cup chili powder</div>
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1 tablespoon ground cumin</div>
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2 teaspoons ground coriander</div>
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1 teaspoon red pepper flakes</div>
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1 teaspoon dried oregano</div>
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1/2 teaspoon cayenne pepper (optional)</div>
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2 pounds 85 percent lean ground beef</div>
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2 (15-ounce) cans red kidney beans , drained and rinsed</div>
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1 (28-ounce) can diced tomatoes, with juice</div>
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1 can (28 ounces) tomato puree</div>
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Kosher salt to taste</div>
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2 limes , cut into wedges</div>
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1. Heat oil in a large heavy-bottomed non-reactive Dutch oven over medium heat until simmering but not smoking a few minutes. Add onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 5-6 minutes. Increase heat to medium-high and add half the beef; cook, breaking up pieces with wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes. Add remaining beef and cook, breaking up pieces with wooden spoon, until no longer pink, 3 to 4 minutes.</div>
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2. Add beans, tomatoes, tomato puree, and 1/2 teaspoon salt; bring to boil, then reduce heat to low and simmer, covered, stirring occasionally, for 1 hour. Remove cover and continue to simmer 1 hour longer, stirring occasionally (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer), until beef is tender and chili is dark, rich, and slightly thickened. Adjust seasoning with additional salt. Serve with lime wedges and condiments if desired.</div>
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**Slow Cooker Option: At the end of step 1, transfer the cooked beef mixture to a slow cooker; add the rest of the ingredients as directed in step 2. Cook the chili on the high setting for four hours.</div>
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**At my church, this recipe is multiplied by 15 and served along with baked potatoes, cornbread and all the fixings! Great Fall menu for a large crowd!</div>
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The Church Cook http://www.blogger.com/profile/00250033106792097965noreply@blogger.com3tag:blogger.com,1999:blog-7415825483641131978.post-57072185364382856002014-05-12T09:14:00.000-04:002014-09-17T21:14:11.483-04:00Happy Mother's Day! <div dir="ltr" style="text-align: left;" trbidi="on">
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<i><b><br class="Apple-interchange-newline" />I remember my mother's prayers and they have always followed me. </b></i></div>
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<i><b>They have clung to me all my life. </b></i> ~Abraham Lincoln</div>
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How do I measure my success as a mother?<span style="mso-spacerun: yes;"> </span>By the accomplishments of my children?<span style="mso-spacerun: yes;"> </span>By their happiness in this world?<span style="mso-spacerun: yes;"> </span><o:p></o:p></div>
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May I be that mother that my mom was to me. She prayed for me when I was lost. And I want to do the same for my children, until my last living day. <i> I will have no greater joy</i> (or success, my words) <i>than to hear that my children walk in truth</i> (3 John 1:4). </div>
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<a href="http://thechurchcook.blogspot.com/2009/12/blueberry-muffins.html">Click Here For Blueberry Muffin Recipe</a></div>
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or <a href="http://thechurchcook.blogspot.com/2010/08/orange-cranberry-scones.html">Cranberry-Orange Scone Recipe</a></div>
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The Church Cook http://www.blogger.com/profile/00250033106792097965noreply@blogger.com16tag:blogger.com,1999:blog-7415825483641131978.post-1753514297681564882013-10-31T05:43:00.001-04:002013-10-31T05:50:03.382-04:00Happy All Hallows' Eve<div dir="ltr" style="text-align: left;" trbidi="on">
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How are you spending the All Hallows' Eve tonight? I hope it will be filled with children, friends, and candy. Here are some quick spooky treats you can take to your party. </div>
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Be safe and have fun!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhttxQwXeK8hodjTh_eDXSkiFSkAQzvn3rZhGpCn_0VvhVJlLcMmINuJr_gEzmcvNJbhUuOTy1HJuMlC9mIDCp0pycpagF67OJil5Pv_RHrCOZgx46GmZMRJb8sFyALgaA8aVpETtfMbbQ/s1600/untitled-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhttxQwXeK8hodjTh_eDXSkiFSkAQzvn3rZhGpCn_0VvhVJlLcMmINuJr_gEzmcvNJbhUuOTy1HJuMlC9mIDCp0pycpagF67OJil5Pv_RHrCOZgx46GmZMRJb8sFyALgaA8aVpETtfMbbQ/s640/untitled-2.jpg" width="422" /></a></div>
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Photos features on <a href="http://savannahnow.com/accent/2013-10-22/miss-sophie-catering-gig-serves-creepy-treats#.UnIlGZQ4XrY">Savannah Morning News</a>. </div>
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Pretzel Bones</h4>
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Recipe by Miss Sophie</div>
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1 bag (7 ounce) of white meltable candy wafers<br />
36 thin pretzel sticks of various lengths<br />
72 mini marshmallows (about 1 cup)<br />
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1. Follow the instructions on the candy wafers package to melt ½ of the bag in a wide bowl.<br />
2. For each bone, press marshmallows onto both ends of a pretzel stick or rod, with the marshmallows’ flat sides parallel to the pretzel.<br />
3. Dip each pretzel into the melted candy to coat it. Lift it out with a fork, letting the excess drip back into the bowl. Place the bone onto a sheet of waxed paper to set at room temperature.<br />
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<h4 style="text-align: left;">
Strawberry Ghosts </h4>
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Recipe by Miss Sophie</div>
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15 fresh strawberries<br />
8 ounces white baking chocolate, chopped<br />
1 teaspoon shortening<br />
1/4 cup miniature semisweet chocolate chips<br />
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1. Wash strawberries and gently pat with paper towels until completely dry.<br />
2. In a microwave-safe bowl, melt white chocolate and shortening at 50% power; stir until smooth.<br />
3. Dip strawberries in chocolate mixture; place on a waxed paper-lined baking sheet.<br />
4. Immediately press chocolate chips into coating for eyes. Freeze 5 minutes.<br />
5. In microwave, melt remaining chocolate chips; stir until smooth. Transfer melted chocolate to a small sealable freezer bag. Cut a small portion of one of the tips off and use chocolate to draw mouth.<br />
6. Keep refrigerated until time to serve.
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The Church Cook http://www.blogger.com/profile/00250033106792097965noreply@blogger.com2tag:blogger.com,1999:blog-7415825483641131978.post-90914080738275395692013-08-09T19:35:00.001-04:002013-08-09T19:35:20.048-04:00Figs in Summer <div dir="ltr" style="text-align: left;" trbidi="on">
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In these dog days of summer in Savannah, one fruit that seems happy and thriving in the sweltering heat are figs. I can't say that about myself; I'm happy to jump from air-conditioned car to air-conditioned buildings to avoid the humidity and blaring heat. But I love picking those dark, ripe figs early and eating them straight from the tree before the birds have a chance to peck at them. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAwsgVUGP1u9EaxfC8zl29ihqHBV6povy3QEekHIe1aOwm5c3DZHtEUmzrQ1PZZjrhROTcK6DgC0hEh7eEG1pw95FKbj4qeMwTSijEPdmEBBkzu9wSUfqY1m1-iZFPbhAcUU_x23xSP74/s1600/untitled-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAwsgVUGP1u9EaxfC8zl29ihqHBV6povy3QEekHIe1aOwm5c3DZHtEUmzrQ1PZZjrhROTcK6DgC0hEh7eEG1pw95FKbj4qeMwTSijEPdmEBBkzu9wSUfqY1m1-iZFPbhAcUU_x23xSP74/s640/untitled-1.jpg" width="422" /></a></div>
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You'll love this Spicy Fig Jam. Crystalized ginger adds to the intense ginger flavor, and a bit of surprising spiciness to the jam. My family and I love smearing this on pieces of baguette and pairing it with a creamy wedge of brie cheese. Oh yum. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJUp8aZnC_C1Rpq81JWHF-MyUO7Q6pqcyvEyvBueAdVpiI3nhLD83GkIkXSAjLRK6VcWzM6Q4qi8oP_v-8onFr2Znc774m55Vd10yDc2LsrSIpVf0NKzYnylzxBjZaxO62txn4O9lJoAg/s1600/untitled-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJUp8aZnC_C1Rpq81JWHF-MyUO7Q6pqcyvEyvBueAdVpiI3nhLD83GkIkXSAjLRK6VcWzM6Q4qi8oP_v-8onFr2Znc774m55Vd10yDc2LsrSIpVf0NKzYnylzxBjZaxO62txn4O9lJoAg/s640/untitled-3.jpg" width="422" /></a></div>
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These photos and other fig recipes can be found on Miss Sophie's weekly food column in the <a href="http://savannahnow.com/accent/2013-08-06/miss-sophie-simple-pleasures-fig#.UgTs7ZWrOZM">Savannah Morning News</a></div>
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<a href="https://sites.google.com/site/printthisrecipe/fig-recipes"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp5eA9mAGZbOWE8sPv4rsBb7ks68SjkgKYd7BnZj7JxCmqbBO9Z1NE6MyjuKmpZjSv-sgv2uhyphenhyphenR-2vElrc-CHCV2BPNMzihOAWWsWcC5HMXdUeB_BSCqw_361zOZ2mNaZIxtp6Ba46I-4/s1600/printer-button.gif" /></a></div>
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<span style="font-size: xx-small;"><a href="https://sites.google.com/site/printthisrecipe/fig-recipes">Print These Recipes!</a></span></div>
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<h3 style="text-align: left;">
Spicy Fig and Ginger Jam </h3>
This is a fig jam with a bit of spiciness that comes from the ginger. It goes well with a soft cheese like brie.<br />
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4 cups coarsely chopped fresh figs<br />
2 1/4 cups sugar<br />
1/3 cup water<br />
1/4 cup fresh lemon juice<br />
4 tablespoons chopped crystallized ginger<br />
1/4 teaspoon salt<br />
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Combine all ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer uncovered for 30 minutes or until thick, stirring frequently. Cool. Pour into airtight containers.
Note: Refrigerate Fig and Ginger Jam in airtight containers up to six weeks.<br />
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<h3 style="text-align: left;">
Strawberry-Fig Preserves</h3>
Try some on a hot buttered biscuit for a real treat.<br />
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7 cups of figs coarsely chopped in the food processor<br />
7 cups of sugar<br />
3 (3 oz) boxes of strawberry gelatin<br />
1 box of Sure-Jell<br />
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In a large, heavy pot, combine the figs and sugar. Bring to a boil for 5 minutes, stirring often. Stir in strawberry gelatin and Sure-Jell. Boil for another 5 minutes, stirring often. Transfer the mixture to hot sterile jars, leaving 1/2 inch headspace, and seal. Process jars for 10 minutes in a water bath.<br />
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The Church Cook http://www.blogger.com/profile/00250033106792097965noreply@blogger.com9tag:blogger.com,1999:blog-7415825483641131978.post-83442014489413238462013-07-24T19:13:00.001-04:002013-07-24T22:49:21.271-04:00Cherry Hand Pies<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbYWa6H8fHC6pxhP8UdDgmZSTvUOvYaIYRkisBVc1m92o2oEeF9j6IH8JJLr-oAMeo-ielXnhoIKyG8Cg9GUyqfkMbTssqyF7UtejO0vyqhEOi8j_i1bqpMoK7Dgf78UpcWSVa9mjHc5Y/s1600/untitled-6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbYWa6H8fHC6pxhP8UdDgmZSTvUOvYaIYRkisBVc1m92o2oEeF9j6IH8JJLr-oAMeo-ielXnhoIKyG8Cg9GUyqfkMbTssqyF7UtejO0vyqhEOi8j_i1bqpMoK7Dgf78UpcWSVa9mjHc5Y/s640/untitled-6.jpg" width="422" /></a></div>
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Some things are definitely worth re-posting. When my friend <a href="http://savannahnow.com/authors/teri-bell">Miss Sophie</a> wanted to write about cherries in her weekly food column in the Savannah Morning News, sweet and juicy memories of this hand pie flooded my mind. And I couldn't resist sharing the recipe with Miss Sophie and her readers. </div>
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Frozen cherries are used, but why not make your own favorite version of fruit hand pies? </div>
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Apples or peaches would be great here. </div>
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And seriously, if you don't have time to make a homemade crust, get already made ones! Make life easier on yourself. </div>
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These photos and other great cherry recipes are published in the</div>
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<a href="http://savannahnow.com/accent/2013-07-23/miss-sophie-embracing-love-cherries">Savannah Morning News.</a> </div>
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<a href="https://sites.google.com/site/printthisrecipe/cherry-hand-pies">Click to Print This Recipe!</a></div>
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Cherry Hand Pies</h2>
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Makes about 8 hand pies</div>
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<span style="background-color: white; color: #444444; font-family: Cantarell; font-size: 13px; line-height: 18px; text-align: left;">Adapted from Bon Appetite</span></div>
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<span style="background-color: white; color: #444444; font-family: Cantarell; font-size: 13px; line-height: 18px; text-align: left;">12 ounces frozen pitted cherries, slightly thawed, coarsely chopped</span></div>
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<span style="background-color: white; color: #444444; font-family: Cantarell; font-size: 13px; line-height: 18px; text-align: left;">2 tablespoons tapioca</span></div>
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<span style="background-color: white; color: #444444; font-family: Cantarell; font-size: 13px; line-height: 18px; text-align: left;">1/2 cup dried cranberries</span></div>
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<span style="background-color: white; color: #444444; font-family: Cantarell; font-size: 13px; line-height: 18px; text-align: left;">1/2 cup granulated sugar, and extra for sprinkling</span></div>
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<span style="background-color: white; color: #444444; font-family: Cantarell; font-size: 13px; line-height: 18px; text-align: left;">2 tablespoons fresh lemon juice</span></div>
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<span style="background-color: white; color: #444444; font-family: Cantarell; font-size: 13px; line-height: 18px; text-align: left;">1 tablespoon lemon zest</span></div>
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<span style="background-color: white; color: #444444; font-family: Cantarell; font-size: 13px; line-height: 18px; text-align: left;">1 teaspoon almond extract</span></div>
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1/8 teaspoon table salt</div>
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<span style="background-color: white; color: #444444; font-family: Cantarell; font-size: 13px; line-height: 18px; text-align: left;">1-double pie crust of your choice, rolled out and chilled well <a href="http://thechurchcook.blogspot.com/2011/11/pie-crust-making-and-ipc-holiday.html">(click here for pie crust recipe)</a></span></div>
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<span style="background-color: white; color: #444444; font-family: Cantarell; font-size: 13px; line-height: 18px; text-align: left;">1 large egg white</span></div>
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<span style="background-color: white; color: #444444; font-family: Cantarell; font-size: 13px; line-height: 18px; text-align: left;">1 tablespoon water</span></div>
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<span style="background-color: white; color: #444444; font-family: Cantarell; font-size: 13px; line-height: 18px; text-align: left;">Preheat oven to 375°F.</span><br />
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<span style="background-color: white; color: #444444; font-family: Cantarell; font-size: 13px; line-height: 18px; text-align: left;">Toss together in a bowl the first 8 ingredients. Refrigerate while preparing dough.</span><br />
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<span style="background-color: white; color: #444444; font-family: Cantarell; font-size: 13px; line-height: 18px; text-align: left;">Whisk egg white and 1 tablespoon water in another small bowl for egg wash, set aside.</span></div>
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<span style="background-color: white; color: #444444; font-family: Cantarell; font-size: 13px; line-height: 18px; text-align: left;">Take the chilled crust, roll out to a large rectangular shape about 18" x 16". Using a pie crust cutter and a clean ruler, cut the crust into smaller rectangles, about 4x5, or so. Chill the pastry and work with one rectangle at a time. </span></div>
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<span style="background-color: white; color: #444444; font-family: Cantarell; font-size: 13px; line-height: 18px; text-align: left;">Using your finger or a pastry brush, apply the egg white mixture on the edges of the small rectangles. Scoop a heaping tablespoon of filling mixture, and fold over the dough, forming a packet. Seal the edges well by using a fork to crimp. Cut two or three slits on top with a paring knife. Repeat the process with remaining pastry and filling. Makes about 8 packets. At this point, the packets can be frozen for later use.</span></div>
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<span style="background-color: white; color: #444444; font-family: Cantarell; font-size: 13px; line-height: 18px; text-align: left;">Line two baking sheets with parchment paper. Fit about 4 pies on each pan. Brush tops with egg white mixture, then sprinkle with granulated or raw sugar. Bake until tops are golden brown and filling oozes out, about 30 minutes. Transfer to wire rack and cool before serving. </span></div>
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The Church Cook http://www.blogger.com/profile/00250033106792097965noreply@blogger.com6tag:blogger.com,1999:blog-7415825483641131978.post-66746445585090431702013-07-19T14:09:00.003-04:002013-07-19T19:18:16.694-04:00Grilled Corn and Peach Salsa <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm-u_ASNn_-BGIXSSwHwg5dsHN00FJ0h4zY5vMnx9Nyvz0lzHF5yYRgpRUCgtWrfNLzVf39zs3CNH176vbNRmneWxaZso3DFdSgExIguI1PvUihmHzHKk93B_eo70iQ_hzPPqhwTGuM6Q/s1600/2013-07-19_001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm-u_ASNn_-BGIXSSwHwg5dsHN00FJ0h4zY5vMnx9Nyvz0lzHF5yYRgpRUCgtWrfNLzVf39zs3CNH176vbNRmneWxaZso3DFdSgExIguI1PvUihmHzHKk93B_eo70iQ_hzPPqhwTGuM6Q/s640/2013-07-19_001.jpg" width="640" /></a></div>
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How do you describe summer in two words? Corn and peaches. </div>
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The marriage of grilled corn and perfectly ripe peaches yields an amazing combination of flavors. I'm often in awe of the incredible gifts that God has given us in foods: colors, textures, flavors.....all so beautiful and good. This summer salsa is fantastic with grilled flank steak or chicken. </div>
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These photos and other great summer salsa recipes can be found in <a href="http://savannahnow.com/accent/2013-07-09/miss-sophie-summer-serves-savory-salsa#.Uel9lZWrOZM">Miss Sophie's</a> column this week. </div>
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<span style="font-size: xx-small;"><a href="https://sites.google.com/site/printthisrecipe/grilled-corn-and-peach-salsa">Print This!</a></span></div>
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<h2 style="text-align: left;">
Grilled Corn and Peach Salsa</h2>
Recipe by<a href="http://savannahnow.com/accent/2013-07-09/miss-sophie-summer-serves-savory-salsa#.Uel9lZWrOZM"> M</a><a href="http://savannahnow.com/accent/2013-07-09/miss-sophie-summer-serves-savory-salsa#.Uel9lZWrOZM">iss Sophie </a>with modifications<br />
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4 ears grilled corn cut off the cob<br />
2 ripe, Georgia peaches, peeled and diced<br />
2 large tomatoes, chopped<br />
1/2 small red onion finely chopped<br />
1 Tablespoon Italian parsley leaves chopped<br />
1 Tablespoon cilantro leaves chopped<br />
½ teaspoon kosher salt<br />
¼ teaspoon pepper<br />
2 tablespoons fresh lime juice<br />
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In a medium bowl, combine all ingredients. Let stand 30 minutes to 2 hours to let the flavors blend. Season more with salt if needed. </div>
The Church Cook http://www.blogger.com/profile/00250033106792097965noreply@blogger.com2tag:blogger.com,1999:blog-7415825483641131978.post-3828383174663131702013-06-21T18:48:00.001-04:002013-06-23T06:45:30.235-04:00Berries Prompt Trip Down Memory Lane<div dir="ltr" style="text-align: left;" trbidi="on">
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How has your summer been? It's been quite crazy for me lately. Take a deep breath and feast on these beautiful berry photos and recipes. The words and recipes are by my friend Teri Bell, <a href="http://savannahnow.com/authors/teri-bell">aka Miss Sophie</a>, who writes weekly food column on <a href="http://savannahnow.com/">Savannah Morning News</a> and photos by yours truly. </div>
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Words and Recipes By <a href="http://savannahnow.com/accent/2013-06-18/miss-sophie-berries-prompt-trip-down-memory-lane#.UcTXDpWrOZM" style="background-color: transparent;">Miss Sophie</a></div>
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<span style="line-height: 1.3;">Last week I noticed something red on the berm behind our house. Much to my delight, it was a thorny bush with soon to be blackberries growing wild. There were already two or three tiny ripe ones, which I quickly washed off and shared with Steve.</span><br />
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Eating that blackberry took me back to summer afternoons when my best friend, Robert, and I would venture into the field behind his house navigating our way through the brush and thorny bushes in pursuit of big wild blackberries. We didn’t worry about washing them, we picked and consumed all at the same time until we couldn’t find any more or we had our fill.<br />
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Mama said that when she was a little girl, she and Aunt Jenny would walk along the side of the road picking blackberries until they got enough for grandma to make them a blackberry pie. I guess Robert and I missed out not sharing our blackberries with grandma — we might have gotten a pie, too!</div>
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I don’t know if it is because I don’t walk down the side of the road or if it is just because I now live in the “big city,” but I don’t see wild blackberries much anymore. The ones behind my house were the first in a long time and these were tiny. I remember the blackberries in the field being big, fat and delicious! Today when I see the sticker price of blackberries, I can’t help but think of all those I consumed for free! If only I had known what a goldmine there was in that field.<br />
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Pricey or not, we should all invest in some berries on a regular basis. Turns out they are not only good — they are good for you! Berries are very high in antioxidants. For those of you, like me, who have always secretly wondered exactly what “high in antioxidants” means, I looked it up. The short version: Our atmosphere is full of “free radicals.” When these radicals come together they produce a reaction. Some reactions are good, but some can cause cell damage that can result in cancer and other diseases. Oxidation produces free radicals. Antioxidants inhibit oxidation. Foods are measured for their antioxidant level by their “oxygen radical absorbance capacity” or ORAC. The higher the ORAC, the better the food is for you. These foods absorb radicals therefore eliminating the possibility of a reaction. Now that’s all clear — right?<br />
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One way to fight the high price of berries and boost your ability to fight off free radicals is to purchase them when in season, as they are now, and freeze them for use later in the year. It is so simple to do! Wash and drain the berries. Spread berries out on a sheet pan and allow to air dry for 15 or 20 minutes. Place the pan in the freezer. Once frozen, transfer berries to a freezer bag. Write the name and the date on the freezer bag and toss into the freezer. Frozen berries are great to use in smoothies and require no thawing.<br />
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Berries don’t have to be laden in sugar to be enjoyed and are great in a salad, like a Raspberry Avocado Salad, but berries do make some of the best desserts! I wonder if I bury the berries in sugar and dough, if they lose their oxygen radical absorbance capacity? I’ve always heard that in some cases “ignorance is bliss.” I’ve decided this is one of those times.<br />
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<i><span style="font-size: x-small;">Teri Bell is co-owner of Miss Sophie’s Marketplace at the Mighty Eighth in Pooler. Go to <a href="http://sophiesmarketplace.com./">sophiesmarketplace.com.</a></span></i></div>
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<strong style="font-weight: 800;">RASPBERRY AVOCADO SALAD</strong><br />
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Adapted from Driscoll’s Berry Recipes</div>
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1 package (6 ounces or 1 1/3 cup) Driscoll’s Raspberries</div>
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1 tablespoon balsamic vinegar</div>
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1 1/2 tablespoons honey</div>
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1 1/4 teaspoons Dijon mustard</div>
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1/4 cups olive oil</div>
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Salt and pepper, to taste</div>
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1/2 pounds cooked whole shrimp or grilled chicken strips</div>
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1/4 cups diced mango</div>
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1 tablespoon thinly sliced red onion</div>
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4 cups baby spinach leaves or spring mix</div>
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2 avocados, halved, pitted and sliced</div>
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Blend 1/3 cup raspberries, vinegar, honey and Dijon mustard in a blender or food processor until smooth. Drizzle in the oil while blending. Add 1 or 2 tablespoons water to thin slightly, if needed. Season with salt and pepper. Combine shrimp or chicken, mango, and onion in a medium bowl. Gently stir in remaining raspberries. Divide lettuce onto four plates and arrange avocado slices on top of lettuce. Top with raspberry mixture and drizzle the dressing on top. Serve with any remaining dressing on the side.</div>
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<strong style="font-weight: 800;">BLACKBERRY CORNBREAD</strong><br />
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2 cups self-rising white cornmeal</div>
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1/2 cup sugar</div>
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5 large eggs</div>
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1 (16-ounce) container sour cream</div>
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1/2 cup butter, melted</div>
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2 cups fresh or frozen blackberries</div>
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Preheat oven to 450 F. Stir together cornmeal and sugar in a large bowl; make a well in center of mixture. Whisk together eggs, sour cream, and butter; add to cornmeal, stirring just until dry ingredients are moistened. Fold in blackberries. Spoon batter into two lightly greased 12-cup muffin pans, filling three-fourths full. Allow to sit 3 or 4 minutes. Bake at 450 F for 15 to 17 minutes or until tops are golden brown. Cool in pan on a wire rack 5 minutes.</div>
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<strong style="font-weight: 800;">BERRY CRUNCH</strong><br />
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I can’t talk about berries without sharing this simple recipe again!</div>
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1 can crushed pineapple, 20 ounces, do not drain</div>
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3 cups blueberries or blackberries</div>
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3/4 cup sugar</div>
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1 package yellow cake mix</div>
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1 stick butter, melted</div>
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1/4 cup sugar</div>
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Preheat oven to 350 F. Butter a 9-by-13-inch baking dish. Put pineapple and berries in buttered pan; sprinkle with 3/4 cup sugar. Pour dry cake mix over berry mixture then drizzle melted butter over the dry mix. Sprinkle with 1/4 cup sugar. Do not stir. Bake about 45 minutes.</div>
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The Church Cook http://www.blogger.com/profile/00250033106792097965noreply@blogger.com1tag:blogger.com,1999:blog-7415825483641131978.post-75886000449317603132013-05-01T14:11:00.000-04:002013-06-21T18:00:39.774-04:00Happy May!<div dir="ltr" style="text-align: left;" trbidi="on">
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May indeed brings welcoming sights for me in Savannah. Finally, my lawn is lush green after enduring months of brown centipede grass. And being surrounded by pale new growth on plants makes me do a jig, just because. The weather is perfect right now, and there are so many great gatherings happening, like outdoor picnics, and this fun Jack and Jill party hosted by <a href="http://savannahnow.com/accent/2013-04-30/miss-sophie-time-relax-backyard-party">Miss Sophie's place</a>. </div>
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I love how she used these simple but fun props to make the occasion special. The power of Pinterest! </div>
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And here are some great recipes to get you jump-started to host your next gathering! </div>
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<span style="font-size: xx-small;"><a href="https://sites.google.com/site/printthisrecipe/picnic-food-recipes">Print These Recipes! </a></span></div>
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All recipes by <a href="http://savannahnow.com/accent/2013-04-30/miss-sophie-time-relax-backyard-party">Miss Sophie</a></div>
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Used with permission</div>
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<b>Sour Cream Pound Cake<o:p></o:p></b></div>
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<span style="letter-spacing: 0.6pt;">1 ½ cups cake flour<o:p></o:p></span></div>
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<span style="letter-spacing: 0.6pt;">1 ½ cups white sugar<span style="text-transform: uppercase;"><o:p></o:p></span></span></div>
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<span style="letter-spacing: 0.6pt;">½ cup butter<o:p></o:p></span></div>
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<span style="letter-spacing: 0.6pt;">1 teaspoon vanilla extract<o:p></o:p></span></div>
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<span style="letter-spacing: 0.6pt;">½ teaspoon lemon extract<span style="text-transform: uppercase;"><o:p></o:p></span></span></div>
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<span style="letter-spacing: 0.6pt;">½ cup sour cream<span style="text-transform: uppercase;"><o:p></o:p></span></span></div>
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<span style="letter-spacing: 0.6pt;">3 eggs<span style="text-transform: uppercase;"><o:p></o:p></span></span></div>
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<span style="letter-spacing: 0.6pt;">1/8 teaspoon baking soda<o:p></o:p></span></div>
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<span style="letter-spacing: 0.6pt;">Preheat oven to 3<span style="text-transform: uppercase;">5</span>0 degrees. Grease and flour an 8x4 inch loaf pan.<span style="text-transform: uppercase;"> </span>In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract, lemon extract and baking soda. Add sour cream and<span style="text-transform: uppercase;"> </span>flour and mix well. Pour into an 8x4 inch loaf pan<span style="text-transform: uppercase;">. </span>Bake 50 minutes to 1 hour, or until a toothpick inserted into center of cake comes out clean<b>. </b>Let cake cool on a cooling rack before slicing. Serve with sliced strawberries, blueberries or raspberries and whipped cream<o:p></o:p></span></div>
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<b><span style="letter-spacing: 0.6pt;">Vinegar Cole Slaw<o:p></o:p></span></b></div>
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<span style="letter-spacing: 0.6pt;">¾ cup vegetable oil<o:p></o:p></span></div>
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<span style="letter-spacing: 0.6pt;">1 cup sugar<o:p></o:p></span></div>
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<span style="letter-spacing: 0.6pt;">1 cup apple cider vinegar<o:p></o:p></span></div>
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<span style="letter-spacing: 0.6pt;">1 teaspoon salt<o:p></o:p></span></div>
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<span style="letter-spacing: 0.6pt;">¾ teaspoon dry mustard<o:p></o:p></span></div>
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<span style="letter-spacing: 0.6pt;">½ teaspoon celery seed<o:p></o:p></span></div>
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<span style="letter-spacing: 0.6pt;">1 medium head of cabbage, chopped<o:p></o:p></span></div>
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<span style="letter-spacing: 0.6pt;">1 sweet onion, chopped<o:p></o:p></span></div>
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<span style="letter-spacing: 0.6pt;">1 large red bell pepper, chopped<o:p></o:p></span></div>
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<span style="letter-spacing: 0.6pt;">Combine cabbage, onion and bell pepper in a medium size bowl. In a saucepan, mix oil, sugar, vinegar, salt, mustard, and celery seed and bring to a boil. Remove from heat and pour hot mixture over cabbage mixture and toss. Cover bowl and refrigerate a minimum of 24 hours and up to 6 days.<o:p></o:p></span></div>
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<b><span style="letter-spacing: 0.6pt;">Peach Sangria<o:p></o:p></span></b></div>
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<i><span style="letter-spacing: 0.6pt;">Break all the rules and serve this sangria in a Mason jar. Better double it though, your guests will be asking for more!<o:p></o:p></span></i></div>
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1 Bottle of Pinot Grigio or your favorite white wine<o:p></o:p></div>
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½ cup Peach Schnapps<o:p></o:p></div>
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½ cup sugar<o:p></o:p></div>
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½ cup water<o:p></o:p></div>
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1 cup of basil leaves<o:p></o:p></div>
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3 sliced peaches<o:p></o:p></div>
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1 cup sliced strawberries<o:p></o:p></div>
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1 orange, sliced <o:p></o:p></div>
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1/2 liter of ginger ale<o:p></o:p></div>
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Preparation:<o:p></o:p></div>
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Combine sugar, water and basil in a small saucepan. Heat over medium heat just until sugar is melted, crushing basil with the back of the spoon against the side of the pot. Remove from heat and allow to cool for a few minutes. Pour wine and Schnapps in a pitcher, add sliced peaches, orange and strawberries. Stir in sugar water and basil. Chill mixture for at least one hour. Add ginger ale just before serving.<o:p></o:p></div>
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The Church Cook http://www.blogger.com/profile/00250033106792097965noreply@blogger.com8tag:blogger.com,1999:blog-7415825483641131978.post-53294877219063525402013-04-15T18:47:00.000-04:002014-09-17T21:17:41.709-04:00A Prom and Pineapple Dream Whip Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXOPL3PXxG3pyj4_N70DTUzDqs1BfiUcy3GYe3AOTCXWW3GYZMhrT6Xt9egfoiWrkYM4JVkrp78XAXNo8ZGvktEm5TxIFu1dMYg-qG5ilY5ST6wRmHfMBZ8vxVSIcnTUJ5TApWekqgF1A/s1600/untitled-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXOPL3PXxG3pyj4_N70DTUzDqs1BfiUcy3GYe3AOTCXWW3GYZMhrT6Xt9egfoiWrkYM4JVkrp78XAXNo8ZGvktEm5TxIFu1dMYg-qG5ilY5ST6wRmHfMBZ8vxVSIcnTUJ5TApWekqgF1A/s640/untitled-1.jpg" height="640" width="424" /></a></div>
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Spring is finally here in Savannah! The azaleas have burst into full bloom, and the city roads are lined with their magnificent colors of pink, tangerine, and salmon, occasionally spotted by the bright whites of Chinese Fringe and Dogwood blossoms. Beautiful spring time in Savannah also means high school junior and senior proms. </div>
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And it was so fun to see <a href="http://hazelandfreckles.blogspot.com/">my girl</a> attend a senior prom. </div>
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As I was taking these photos, my heart stirred with mixed emotions seeing my once little baby girl all grown up so beautiful and pinning a boutonniere on her prom date. 17 years have flown by and here she is.... </div>
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Ok, let me stop right there.</div>
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There is something wonderful and hopeful about watching a group of beautiful young people filled with excitement and happiness. Though they may bear the burdens of the world later, for right now, it's good to see their lives protected by their loving families and surrounded by good friends. Yes, this is good indeed. </div>
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Here is a simple and refreshing dessert just perfect to round off your next elegant spring meal. </div>
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You can also find this and other great recipes in <a href="http://savannahnow.com/authors/teri-bell">Miss Sophie's weekly food column </a>in the <a href="http://savannahnow.com/">Savannah Morning News</a>. </div>
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<a href="https://sites.google.com/site/printthisrecipe/pineapple-dream-whip"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuArBvinCWMw6RwgaGlD-M9hnHjgkX1xUsk73hkxacpdytyyoUsIQVkSNePCGdpvc1jOwpW0QjWm8cVOriuYWu4Y7r518r-UF3mEqTR5yjk5JsGNr5m8l0aZzbZRxJyTp7A-hmVTK_JsA/s1600/printer-button.gif" /></a></div>
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<a href="https://sites.google.com/site/printthisrecipe/pineapple-dream-whip" style="font-size: x-small;">Print This Recipe! </a></div>
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Pineapple Dream Whip </h3>
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Recipe by <a href="http://savannahnow.com/authors/teri-bell">Miss Sophie</a></div>
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Used with permission<br />
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16 ounces of cream cheese, softened<br />
8 tablespoons pineapple juice<br />
½ cup shredded coconut<br />
½ cup sugar<br />
1 ½ cup heavy whipping cream, whipped to soft peak<br />
1 teaspoons vanilla extract<br />
4-6 slices of cored pineapple, fresh preferred (canned ones can be substituted)<br />
Rum<br />
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Place pineapple slices in a medium bowl. Pour enough rum into bowl to cover the pineapple. Set aside and soak for 2-3 hours.<br />
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In a medium bowl beat cream cheese, sugar and pineapple juice until smooth and fluffy. Fold in whipped cream and vanilla extract. Stir in coconut. Refrigerate for 1 hour until firm.<br />
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Preheat oven to 350 degrees. Drain pineapple slices and place on a baking sheet. Bake pineapple for 12 minutes or until edges of pineapple begin to brown slightly. Remove and allow to cool completely.
To assemble: Place a piece of baked pineapple on a plate or in a bowl. Top with a generous scoop of cream cheese mixture. Garnish with toasted coconut and pineapple tidbits.</div>
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The Church Cook http://www.blogger.com/profile/00250033106792097965noreply@blogger.com10tag:blogger.com,1999:blog-7415825483641131978.post-5120153059554063262013-03-03T07:56:00.000-05:002013-03-04T20:19:48.426-05:00Sweet Letha and Strawberry Freezer Jam Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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The strawberry season is quite a bit longer this year than usual here in Savannah. Due to warm weather, we have been getting sweet, ripe strawberries since early February. And living only a half mile away from my <a href="http://ottawafarms.com/">neighbor's berry farm</a>, it's great to be able to dash over to pick fresh berries whenever I need some. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho5apZ2-5YJcAsBSCqpPEhRgLVksQ4k068kaemtJyirioOquR2LnHLyYwLf5OgZug_0PFQ5bc5hsk1TihrDxVWgn3veFiTodLoeJE3CtlxQS2FkGjO3xgjYx7avyxdFgoSX2fN5kRtRQY/s1600/untitled-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho5apZ2-5YJcAsBSCqpPEhRgLVksQ4k068kaemtJyirioOquR2LnHLyYwLf5OgZug_0PFQ5bc5hsk1TihrDxVWgn3veFiTodLoeJE3CtlxQS2FkGjO3xgjYx7avyxdFgoSX2fN5kRtRQY/s640/untitled-1.jpg" width="424" /></a></div>
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On this cool mid-morning, I shouldered my camera and drove to the farm. I was happy to see my poco Letha, and her mother uncovering the white floating row covers. Letha is a daughter of migrant workers at the farm. Her big dancing brown eyes greeted me, along with her cheerful "Hola, Miss Kay!" When she saw me taking photos of the berries, curiosity got the best of her, and instead of helping her mama, she tagged along with me. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiswtYEq5lG1Phgv0w9DcOMteJ4p27m-lI1mZxjfdAja7s9om7cPwdobxrA-vsjckQfLIJPTfA8K8K-uxmyxFI0siNRfZSpPPyAUnNoxeEJrCECFur51PPGko9YJXa4zJo3mRAguJmz-8M/s1600/untitled-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiswtYEq5lG1Phgv0w9DcOMteJ4p27m-lI1mZxjfdAja7s9om7cPwdobxrA-vsjckQfLIJPTfA8K8K-uxmyxFI0siNRfZSpPPyAUnNoxeEJrCECFur51PPGko9YJXa4zJo3mRAguJmz-8M/s640/untitled-2.jpg" width="640" /></a></div>
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I handed her a few pint-size baskets and asked if she could help me pick some not-so-big, red, shiny, pretty, stemmed berries. Despite my numerous adjectives, she flashed me a smile and hopped over the beds like a graceful fawn and went to work. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0sx1Eevh12We1c7ddyafG0eL6hoQ2RYwx2B1k6G7rb_xLsljaaJKcmxnLvy9EYsHdPwpBHuq5F-E88thNv4_ZnE0B50Q72fy6X0Ss06PMWySCcY6L-BdbF2RanKk-X_lJGkPzdQ7Fft0/s1600/untitled-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0sx1Eevh12We1c7ddyafG0eL6hoQ2RYwx2B1k6G7rb_xLsljaaJKcmxnLvy9EYsHdPwpBHuq5F-E88thNv4_ZnE0B50Q72fy6X0Ss06PMWySCcY6L-BdbF2RanKk-X_lJGkPzdQ7Fft0/s640/untitled-3.jpg" width="448" /></a></div>
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In no time, she had the baskets filled. Her nimble, expert fingers did exactly what I asked for. She was tickled to be my helper/light bouncer/hand model and I was so happy to have her with me. Her cheerfulness and sweet countenance made my day even brighter. Gracias, Letha! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_V4CZz_ZTfxG4m79Gl8wdBvP75bvS-mLwZ6EXlwl4ptQkpOPTSaLLXnIse5MH2-GjY3bA9sKrcTyXYW2CTJeBczXq6PlLdnqHamS58tjmHiaDMF1I4orIwob3-u4XqnMSOU50frm6Qek/s1600/untitled-4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_V4CZz_ZTfxG4m79Gl8wdBvP75bvS-mLwZ6EXlwl4ptQkpOPTSaLLXnIse5MH2-GjY3bA9sKrcTyXYW2CTJeBczXq6PlLdnqHamS58tjmHiaDMF1I4orIwob3-u4XqnMSOU50frm6Qek/s640/untitled-4.jpg" width="424" /></a></div>
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These photos will be featured this coming Wednesday in <a href="http://savannahnow.com/authors/teri-bell">Miss Sophie's column.</a> </div>
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<h4 style="text-align: left;">
Freezer Strawberry Jam</h4>
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4 cups crushed fresh strawberries<br />
3 cups sugar<br />
1 (1.75 oz) pkg low sugar sure gel<br />
3/4 c water<br />
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Rinse clean plastic containers and lids with boiling water. Dry thoroughly.<br />
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Crush strawberries thoroughly, one layer at a time. Measure exactly 4 cups crushed strawberries into a large bowl.<br />
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Mix sugar and pectin in large saucepan. Stir in water. Bring to boil on medium-high heat, stirring constantly. Boil and stir 1 minute. Remove from heat. Add strawberries; stir 1 minute or until well blended.
FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.</div>
The Church Cook http://www.blogger.com/profile/00250033106792097965noreply@blogger.com6tag:blogger.com,1999:blog-7415825483641131978.post-51046768677717488112013-02-19T20:02:00.000-05:002013-02-20T08:01:27.356-05:00Avocado Love<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNxRSTrN4fMCcsVXMMHwvxdIS-i_0Y-BtoDNYxcF0vDKYDjARIVoi7uUCCwiJYTuBDEW-kyHNvbl8gMEgDfs4QjDIkmULjiE36niP-fa66cub1aJD4zC_BDIVfVBOLfxxs_exxD9pm4sk/s1600/untitled-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNxRSTrN4fMCcsVXMMHwvxdIS-i_0Y-BtoDNYxcF0vDKYDjARIVoi7uUCCwiJYTuBDEW-kyHNvbl8gMEgDfs4QjDIkmULjiE36niP-fa66cub1aJD4zC_BDIVfVBOLfxxs_exxD9pm4sk/s640/untitled-1.jpg" width="424" /></a></div>
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Last summer, my husband turned his routine annual medical trip to New York into a fun mini-vacation with our <a href="http://hazelandfreckles.blogspot.com/">teen daughter</a>. And ever since their trip, this New York City-loving duo have been harping about the fresh guacamole they had at a Mexican restaurant. </div>
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My engineer husband, who has been married to this ex-caterer/church cook for two decades, rarely talks about food. Oh, he loves to eat good food, but he rarely has a full conversation about it.</div>
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So when he mentioned several times that he wanted to make guacamole like they did in that New York restaurant, (translation = <i>Kay, please make it the way they did in that New York restaurant</i>,) I listened. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcLDw-neFQ6UrrqrUIvSQKsan6nWnrXPSb5RXSmRx4jQ7ubA07Z7899xTNNFrO_Dr5Qr_Xk5TsaNKVe6eNcSxDtRMV9p7cBnm9Tzpkr2C1hqjMgwBL0ipRfpQJIutUTPabB67AhLI7-Y8/s1600/untitled-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcLDw-neFQ6UrrqrUIvSQKsan6nWnrXPSb5RXSmRx4jQ7ubA07Z7899xTNNFrO_Dr5Qr_Xk5TsaNKVe6eNcSxDtRMV9p7cBnm9Tzpkr2C1hqjMgwBL0ipRfpQJIutUTPabB67AhLI7-Y8/s640/untitled-2.jpg" width="424" /></a></div>
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And to my delight, I spotted this handsome stone mortar and pestle at my favorite local <a href="https://maps.google.com/maps?q=han+me+Korean+store+savannah,+GA&hl=en&ll=32.032673,-81.080475&spn=0.09139,0.154324&sll=32.022304,-81.080518&sspn=0.011425,0.01929&gl=us&hq=han+me+Korean+store+savannah,+GA&radius=15000&t=m&z=13">Korean food store</a>. It was so heavy that the lady had to triple bag it. Now it's the most used piece of equipment on my kitchen counter. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYXlRzUDjQNgMUIM9yzEHFdo0-o5oEw7SW1CzQ4NSMYD27okvpPHK_aREaIYIeREFfWulWkkyZDj95CZIK2ppUVcNhvXp4lN4e3IyAYVt1HTG97VIqgr6cnwKwNLHhgDTI-kyV0tslPtk/s1600/untitled-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYXlRzUDjQNgMUIM9yzEHFdo0-o5oEw7SW1CzQ4NSMYD27okvpPHK_aREaIYIeREFfWulWkkyZDj95CZIK2ppUVcNhvXp4lN4e3IyAYVt1HTG97VIqgr6cnwKwNLHhgDTI-kyV0tslPtk/s640/untitled-3.jpg" width="424" /></a></div>
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And our avocado repertoire has expanded from simple guac to Edamame-Guacamole and Avocado fries. Pretty fun and fancy, right? </div>
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I know, it seems wrong to FRY a perfectly good avocado, but it really works, and they are just delicious: crunchy Panko exterior with the goodness of a soft, nutty inside texture. </div>
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My kids begged for more. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoGL2dVYLZT71qo0qfYdCg0JZsgk0boaS63MOaVqszPlMF1sEm4xWEF9KNMdHW9FJMZeTTgrljyYPLE3UDu7yPvBuelokWQ0KXaKpn4rr9Ht5ejAvQzHVHB0iyECgBwXpfwuvIFNq2Dj8/s1600/untitled-4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoGL2dVYLZT71qo0qfYdCg0JZsgk0boaS63MOaVqszPlMF1sEm4xWEF9KNMdHW9FJMZeTTgrljyYPLE3UDu7yPvBuelokWQ0KXaKpn4rr9Ht5ejAvQzHVHB0iyECgBwXpfwuvIFNq2Dj8/s640/untitled-4.jpg" width="424" /></a></div>
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These avocado photos were also featured in<br />
<a href="http://savannahnow.com/authors/teri-bell">Miss Sophie's column on Savannah Morning News </a>today.</div>
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<span style="margin-left: 1em; margin-right: 1em;"><a href="https://sites.google.com/site/printthisrecipe/avocado-fries-with-hoisin-dipping-sauce"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_xxDAQqmE1l7lEukpKxrDymzi2XbGWtpybZc9ASerxaU2uprKaXVpYZpqtexviMLT1ekNzop21aFYnsm_Cn6SK-UQsqjekXBoOP4nfVZz-JUgFcHC3z4ZcXWyxuQSoI9VbXyJAnkBdas/s1600/printer-button.gif" /></a></span></div>
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<h4 style="text-align: left;">
<b>Panko Avocado Fries with Hoisin Dipping Sauce</b></h4>
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2 firm but ripe avocados</div>
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1/2 cup of all purpose flour</div>
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2 eggs, lightly beaten</div>
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1 cup+ panko bread crumbs</div>
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3/4 teaspoon sea salt divided (in flour, egg wash, panko bread crumbs)</div>
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4 cup of canola or vegetable oil for frying </div>
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In a small deep fryer or in a cast-iron pan, heat oil to 350 degrees F. </div>
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In three separate shallow bowls or pans, put flour, beaten eggs, and panko bread crumbs in that order. Add 1/4 teaspoon sea salt in each. </div>
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Halve the avocado, peel, and slice avocado into 10-12 wedges total per each avocado. </div>
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Dredge wedges in flour, egg wash, and then finally gently roll them in panko. </div>
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Deep fry in batches until golden brown. Drain on a wire rack or on paper towels. Serve immediately with your favorite dipping sauce. </div>
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<b>Hoisin Dipping Sauce</b> </div>
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1/4 cup soy sauce </div>
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1/2 teaspoon toasted sesame oil </div>
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1 clove garlic, minced </div>
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1 teaspoon green onions, chopped </div>
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1 tablespoon water </div>
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2 tablespoons hoisin sauce </div>
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1/4 teaspoon minced fresh ginger </div>
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1/2 teaspoon white sugar </div>
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Combine all the ingredients and whisk until well blended. Add more hoisin sauce if you want to thicken the sauce. Cover and refrigerate until needed. </div>
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Gently warm in a sauce pan before serving. </div>
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<h4 style="text-align: left;">
Edamame-Guacamole </h4>
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Makes about a cup</div>
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1 avocado firm, but ripe, peeled, seeded and diced in chunks</div>
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1/2 cup frozen shelled edamame, thawed</div>
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1 small clove garlic, finely grated</div>
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2 tablespoon cilantro leaves, chopped</div>
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1 teaspoon jalapeño, chopped</div>
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2 tablespoons grated onion</div>
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1/2 teaspoon sea salt</div>
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1/2 teaspoon pepper</div>
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1 lime, juiced</div>
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If you own a stone mortar and pestle, this is a great recipe to put it to use. If not, use a food processor with a blade attachment. First put into processor (or mortar) edamame, garlic, salt, cilantro, jalapeño, and pepper, and process until finely chopped. Add lime juice and whirl a few more times to incorporate. Add diced avocado and pulse 4-5 times until well blended. </div>
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Serve this healthy guacamole in a pretty bowl with warmed tortilla chips. You will need to double the recipe. It's never enough. </div>
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The Church Cook http://www.blogger.com/profile/00250033106792097965noreply@blogger.com11tag:blogger.com,1999:blog-7415825483641131978.post-31764121106051085012013-02-11T01:00:00.000-05:002013-02-11T06:21:17.613-05:00Airsoft War and Simple Bar Cookie Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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"I looked toward Birnam, and anon methought</div>
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The wood began to move." <br />
Macbeth Act 5, Scene 5</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1NHFYdNeLMyGp74l0YPu8vtGZreP30oA2Fx2gUJ1eqrFWBF7JY8ffldypm8BzdBv209NM5FtAAWv4r3Fma0C28HTo62ijQGz7LfMW_GK8vWV36lJHsLkkptNhjh2OwSQAK6hDiEXnIBg/s1600/untitled-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1NHFYdNeLMyGp74l0YPu8vtGZreP30oA2Fx2gUJ1eqrFWBF7JY8ffldypm8BzdBv209NM5FtAAWv4r3Fma0C28HTo62ijQGz7LfMW_GK8vWV36lJHsLkkptNhjh2OwSQAK6hDiEXnIBg/s640/untitled-2.jpg" width="424" /></a></div>
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My little homestead is located in the midst of tall Georgia pines, a perfect rustic place for a large group of boys to gather and have an <a href="http://en.wikipedia.org/wiki/Airsoft">airsoft war</a>. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8P-qnuRjtsTUKbfBA6Of7VFPXjM9augAAqMgs7yhzpZEjHw2mO-pw42mmcl4VUxZJhEvA7y_zkPn5n1_UZU6lHxnTk5ZTqC1BrzM6KlXwI19409PcHu8FOVgmo3CLgyKnABizY8ODioI/s1600/untitled-4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8P-qnuRjtsTUKbfBA6Of7VFPXjM9augAAqMgs7yhzpZEjHw2mO-pw42mmcl4VUxZJhEvA7y_zkPn5n1_UZU6lHxnTk5ZTqC1BrzM6KlXwI19409PcHu8FOVgmo3CLgyKnABizY8ODioI/s640/untitled-4.jpg" width="640" /></a></div>
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The weather couldn't have been better last Saturday: cool mid-60's with zero humidity. It was exactly right for these southern boys in their full camo gear. The whole day was spent running through the woods in teams or shooting at targets of chip bags, drink cups, and empty pizza boxes during their breaks. </div>
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A few hours after their pizza lunch was devoured, I made these simple bar cookies. Once the word circulated that the cookies were out of the oven, the forest began to move, and camouflaged soldiers abandoned their posts and forts for these warm chocolatey cookie bars. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieb0Lwcy0Js5Xos0C80XQSmj8yU1EXYBu-CtxqJkn0XuMFGRO4KTzYIJJom-nlYNWM6VQ1eibaQNk_JKuyp18yQej3f9k6BjtEXZLTOlxPhgQQjBry39AJgqFeaeWDjKj_Xsf-gxp1f3A/s1600/untitled-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieb0Lwcy0Js5Xos0C80XQSmj8yU1EXYBu-CtxqJkn0XuMFGRO4KTzYIJJom-nlYNWM6VQ1eibaQNk_JKuyp18yQej3f9k6BjtEXZLTOlxPhgQQjBry39AJgqFeaeWDjKj_Xsf-gxp1f3A/s640/untitled-1.jpg" width="640" /></a></div>
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I couldn't be happier seeing my son and his friends romp in the woods, drinking in the fresh air. Sure beats playing video games indoors, right? And hearing them saying <i>thank you's</i> in between bites of these cookies really warmed my heart. It was a great day. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdc83hMFTjYhW5gw3stiJhguoDDYmILAjWB2RvAaSEMorZ0eZkM6Z8a83UGTk60gXolkJeo5enmUIE4w6ui14qptzI6bpb7XC_fRY9tPKhRbzezhNDkKQCyz5eHEmUsrSGin66TWgvHDs/s1600/untitled-1-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdc83hMFTjYhW5gw3stiJhguoDDYmILAjWB2RvAaSEMorZ0eZkM6Z8a83UGTk60gXolkJeo5enmUIE4w6ui14qptzI6bpb7XC_fRY9tPKhRbzezhNDkKQCyz5eHEmUsrSGin66TWgvHDs/s640/untitled-1-3.jpg" width="640" /></a></div>
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This recipe times two fed 20 hungry boys. </div>
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<h2 style="text-align: left;">
Simple Bar Cookies</h2>
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Makes one jelly-roll pan <span style="background-color: white; font-family: Verdana; font-size: x-small; text-align: -webkit-auto;">17 1/2" x 12 1/2" x 1"</span></div>
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<span style="background-color: white; font-family: Verdana; font-size: x-small; text-align: -webkit-auto;">or Half Sheet Pan</span></div>
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<span style="background-color: white; font-family: Georgia, serif; font-size: 16px;">1 C (8 oz) Unsalted Butter, softened</span><br />
<span style="background-color: white; font-family: Georgia, serif; font-size: 16px;">1 C (7 oz) Granulated Sugar</span><br />
<span style="background-color: white; font-family: Georgia, serif; font-size: 16px;">1 C (7oz) Brown Sugar</span><br />
<span style="background-color: white; font-family: Georgia, serif; font-size: 16px;">2 Eggs</span><br />
<span style="background-color: white; font-family: Georgia, serif; font-size: 16px;">1 tsp Vanilla</span><br />
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<span style="background-color: white; font-family: Georgia, serif; font-size: 16px;">2 C (7.5 oz) Oatmeal, ground in food processor</span><br />
<span style="background-color: white; font-family: Georgia, serif; font-size: 16px;">1 ¾ C (8.5 oz) Flour, all-purpose, unbleached</span><br />
<span style="background-color: white; font-family: Georgia, serif; font-size: 16px;">1 tsp Baking Powder</span><br />
<span style="background-color: white; font-family: Georgia, serif; font-size: 16px;">1 tsp Baking Soda</span><br />
<span style="background-color: white; font-family: Georgia, serif; font-size: 16px;">½ tsp Salt</span></div>
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<span style="background-color: white;"><span style="font-family: Georgia, serif;">2 C total of your favorite baking chips (I used white chocolate, peanut butter chips, milk chocolate, and Heath bar chips)</span></span></div>
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Preheat oven to 350 degrees F<br />
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Combine together in a small bowl the ground oatmeal, flour, baking powder, soda, and salt. Set aside. In a large mixing bowl, cream together with a hand mixer the softened butter and both granulated and brown sugars until smooth. Add eggs and vanilla until well blended. Using a rubber spatula, fold in dry ingredients until just combined. It's ok if small patches of flour remain. Do not overbeat. <br />
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Spray or grease the jelly roll pan with vegetable oil. Spread evenly the cookie dough. You can use a sheet of plastic food wrap over the dough to spread the dough. Peel off the plastic wrap. Sprinkle generously with baking chips of your choice. Press down. <br />
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Bake until golden brown, about 22-24 minutes. Cool for 5 minutes and cut to desired size. <br />
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The Church Cook http://www.blogger.com/profile/00250033106792097965noreply@blogger.com3tag:blogger.com,1999:blog-7415825483641131978.post-5421569554176182792013-02-06T20:49:00.000-05:002013-02-07T13:25:16.409-05:00Simple Fried Rice<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivmiiZFBasn__LQSlAcE8yV8Nx3l_xJgpr5dxF-5I_SljHIFdKM_6EpjOHEk5NpyDGbHz9DSa0D68IpKwOkgcQncPAw8MupZ43bPz1_dYoPe4XN3QVIikjUJuUew4cAE-FEwLKuNepkjE/s1600/Photobooth+junktofunk-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivmiiZFBasn__LQSlAcE8yV8Nx3l_xJgpr5dxF-5I_SljHIFdKM_6EpjOHEk5NpyDGbHz9DSa0D68IpKwOkgcQncPAw8MupZ43bPz1_dYoPe4XN3QVIikjUJuUew4cAE-FEwLKuNepkjE/s640/Photobooth+junktofunk-1.jpg" width="460" /></a></div>
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Happy Wednesday! <br />
These fried rice photos were featured in <a href="http://savannahnow.com/accent/2013-02-05/miss-sophie-fried-rice-always-crowd-pleaser-even-deep-south#.URL806WG7zI">Miss Sophie's food column</a> in the <a href="http://savannahnow.com/food">Savannah Morning News </a>today. My children absolutely love fried rice (minus the peas and carrots) for breakfast, so whenever I start frying up the bacon, they all do a happy little jig anticipating their favorite dish. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwb8cvc81KpULKF8xHbK1E0_aI9zy3sTpIk06zYM7GRKBZgSv9a6cefQjmyKZspyG1WzcfRHxk3HkRCQka4be7BvciFjt7lVPmIvekdz2P8hpMke1bFUodnlHeBkRorLJYUVcma_2zakh5/s1600/DSC_2848.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwb8cvc81KpULKF8xHbK1E0_aI9zy3sTpIk06zYM7GRKBZgSv9a6cefQjmyKZspyG1WzcfRHxk3HkRCQka4be7BvciFjt7lVPmIvekdz2P8hpMke1bFUodnlHeBkRorLJYUVcma_2zakh5/s640/DSC_2848.JPG" width="640" /></a></div>
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And of course, my church family, too, loves this dish.<br />
<a href="http://www.thechurchcookblog.com/2010/08/shrimp-fried-rice.html"> Click here </a>for a previous shrimp fried rice post and step-by-step photos. </div>
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If you have some left over steamed rice, try this super-simple recipe to make another meal. </div>
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<b>Simple Fried Rice</b></div>
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Serves 8</div>
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2 eggs, soft scrambled (<a href="http://thechurchcook.blogspot.com/2010/02/fluffy-scrambled-eggs.html" style="color: #81b06e; text-decoration: none;">Click here for the best scrambled eggs</a>)</div>
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4 Tablespoons of vegetable oil or bacon fat</div>
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5 cups cooked rice, chilled, clumps broken</div>
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3 Tablespoons soy sauce mixed with 3 Tablespoons of chicken broth</div>
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4 pieces of cooked bacon, finely chopped, more if cooking for breakfast fried rice</div>
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1/2 cup frozen peas</div>
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1/2 cup carrots, diced small</div>
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1/2 cup green onions, finely diced</div>
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1/2 pound of cooked small shrimp</div>
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Optional Veggies: 1/2 cups of each cooked bok choy, Nappa cabbage, sliced mushrooms</div>
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Optional Meats: Diced ham, chicken, or pork</div>
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Cook eggs and set aside.</div>
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Heat wok or large non-stick frying pan to smoking point. Add 2 tablespoons of oil or bacon fat if using, roll it around cooking surface to coat. Add rice and stir-fry until rice is hot throughout and free from clumps. Add soy sauce and broth mixture, combining it well. Add bacon and remove rice from wok or pan and set aside in a large bowl.</div>
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Add remaining oil/bacon fat to wok/pan. When oil is hot, add carrots first, then frozen peas, then shrimp until ingredients are hot. Add rice back into wok/pan and mix well. Fold in scrambled eggs and diced green onions. Season with salt and pepper to taste.</div>
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The Church Cook http://www.blogger.com/profile/00250033106792097965noreply@blogger.com2tag:blogger.com,1999:blog-7415825483641131978.post-28411971793791752792013-01-31T21:55:00.000-05:002013-02-01T01:31:03.888-05:00March for Life Dinner Boxes <div dir="ltr" style="text-align: left;" trbidi="on">
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About 50 of my church family members take a trip to Washington DC each January. No, it's not a pleasure trip, though everyone has a great time on the bus. They go to join and to participate in the March For Life with other 400,000+ marchers . </div>
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This year marked the 40th anniversary of the Roe v. Wade Supreme Court decision. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqdQfled0ftXwr0oT8qTUHD4Y9eIx7nlbeC9EBbJDV5arSYjSZ_GKDydWJ0uBLRZXzE02EtYLI5pTx3_I4WbBYLYXGUTsKRRgjbDpV9FwqCeRTf9hGQjQtmMv3eT-5Lh-bVjDWu4hPs-E/s1600/2013-01-27_001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqdQfled0ftXwr0oT8qTUHD4Y9eIx7nlbeC9EBbJDV5arSYjSZ_GKDydWJ0uBLRZXzE02EtYLI5pTx3_I4WbBYLYXGUTsKRRgjbDpV9FwqCeRTf9hGQjQtmMv3eT-5Lh-bVjDWu4hPs-E/s640/2013-01-27_001.jpg" width="640" /></a></div>
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As my staff and I were packing 50 dinner boxes for the marchers to eat on their way to DC, words from an article I had read written by <a href="http://www.desiringgod.org/blog/authors/john-piper">John Piper</a> kept popping in my head, and I questioned: </div>
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Does being in the womb disqualify person-hood?</div>
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Does undeveloped reasoning disqualify person-hood?</div>
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Why is it that some fetuses undergo surgeries to be saved and others do not?</div>
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How is it that our law protects bald eagle eggs but not human embryos?</div>
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It's a strange world, really. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5sdKqXyLEAwGSsX3w00PxN_FKZKeYUdCa1RVkB4ZvEUnTAkh-Kl2rBOnptP130wqi4_sOyXrF33mlYj40oG4oIQIs639dTrR-M9iQyzhhIAftm5q_Fo33pKWCcjPkXuvF-p3uOHtWkOg/s1600/untitled-1-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5sdKqXyLEAwGSsX3w00PxN_FKZKeYUdCa1RVkB4ZvEUnTAkh-Kl2rBOnptP130wqi4_sOyXrF33mlYj40oG4oIQIs639dTrR-M9iQyzhhIAftm5q_Fo33pKWCcjPkXuvF-p3uOHtWkOg/s640/untitled-1-2.jpg" width="640" /></a></div>
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Chocolate Peanut Butter Mound Bars tucked in dinner boxes were a huge hit among the marchers on this trip. <br />
<a href="http://www.eatliverun.com/chocolate-peanut-butter-mounds-bars/">Click here for recipe</a>! <br />
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It's my honor and privilege to make dinner boxes for the IPC Marchers each year.</div>
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Here is the standard March For Life Dinner Box Menu:<br />
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<a href="http://www.thechurchcookblog.com/2010/02/cooking-tip-keeping-fried-food-crispy.html">Fried Chicken</a> Sandwich with Basil Aioli</div>
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Garden Salad with Savannah Mustard Dressing</div>
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Fresh Fruit Salad</div>
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Chocolate Dipped Strawberries</div>
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<a href="http://www.eatliverun.com/chocolate-peanut-butter-mounds-bars/">Chocolate Peanut Butter Mound Bar</a></div>
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Kosher Dill Pickle Spear</div>
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Oatmeal Chocolate Chip Cookies for Snack</div>
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The Church Cook http://www.blogger.com/profile/00250033106792097965noreply@blogger.com2tag:blogger.com,1999:blog-7415825483641131978.post-87331182024920620612013-01-23T07:03:00.000-05:002013-01-30T22:51:50.709-05:00My Young Hunter & Venison Recipes<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilpcwP_P2LLvn0k8TlYX8LEy1ygxaq50Mx6ixz7p6XiBPUOsxcFM0e-NFMqMRRMEQac9olXiClqqRsAweDvPsW7duULE54MMjOGrLkNpZ63tebSioIWCp5ta-1I6O3QfKAY0EPiBSDDUU/s1600/untitled-1-4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="412" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilpcwP_P2LLvn0k8TlYX8LEy1ygxaq50Mx6ixz7p6XiBPUOsxcFM0e-NFMqMRRMEQac9olXiClqqRsAweDvPsW7duULE54MMjOGrLkNpZ63tebSioIWCp5ta-1I6O3QfKAY0EPiBSDDUU/s640/untitled-1-4.jpg" width="640" /></a></div>
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Hey everyone! Did you all have a good holiday break? It's been a fabulous break for me from church cooking, homeschooling, and everyday routine work. My family and I did lots of movie watching, de-cluttering, and cleaning the house. Now that I'm feeling rested and somewhat organized, I am super excited about blogging again. </div>
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Let me introduce you to my young friend, Breck. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOh1qNrJhFo_UKy3cOIZozQZMC5wY5LS3EGXvFf3o6OXcUzMg_hei-b7MFfL1VD-zmPTht8MG9di96dCTgVcsQQ2uCUnW6tE4wAw7lc_ohWvT9fP04MHn98BJjfsmJd201ouCwnEvwSjY/s1600/untitled-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOh1qNrJhFo_UKy3cOIZozQZMC5wY5LS3EGXvFf3o6OXcUzMg_hei-b7MFfL1VD-zmPTht8MG9di96dCTgVcsQQ2uCUnW6tE4wAw7lc_ohWvT9fP04MHn98BJjfsmJd201ouCwnEvwSjY/s640/untitled-2.jpg" width="424" /></a></div>
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Breck comes from a long generation of godly Christians. His great-granddaddy was the pastor of <a href="http://www.ipcsav.org/">my church </a>many years ago, and I have known Breck, now a <a href="http://www.savcps.com/joomla/index.php">senior at Savannah Christian Prep School</a>, since he was a toothless kindergartener. An avid hunter since he was six years old, he is my go-to person for the freshest and best tasting venison. </div>
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Thanks to Breck, my freezer is stocked with ground venison and tenderloin until the next deer season, and I'm happy to share a few of my favorite venison recipes with you. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0aB86uC5EyMziqHW3DFgtuWEN9hfFbgzzaCEsY7jq6M0vDPKRSmBBGiLFrMfhytUc8PIdpk4s7buGeuD3scLskv4Q3W6Scrk1aT33I2XrbrUNUzzN92lZKkE_eFgN1MG-jxqQkOnjFLE/s1600/2013-01-20_001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0aB86uC5EyMziqHW3DFgtuWEN9hfFbgzzaCEsY7jq6M0vDPKRSmBBGiLFrMfhytUc8PIdpk4s7buGeuD3scLskv4Q3W6Scrk1aT33I2XrbrUNUzzN92lZKkE_eFgN1MG-jxqQkOnjFLE/s640/2013-01-20_001.jpg" width="640" /></a></div>
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Venison sliders are my family's favorite meal. We assemble our own miniature sliders with our favorite toppings. And I recently tried the bacon wrapped venison tenderloin, (photo at top) simply the best and most flavorful way to eat this lean protein. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLRdtZ21mBcmpdpDPcs0f0eO8ibyoX-aqLpSFbsV4kUCtHSRvb84-UTF71lHsUWJX4C1eGEsMhem6tI06emfa7QUEFXGLg3eXGIbcS7gmotTx-87STChcTKfHi75OnB07BQbbg3-NImCs/s1600/untitled-1-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLRdtZ21mBcmpdpDPcs0f0eO8ibyoX-aqLpSFbsV4kUCtHSRvb84-UTF71lHsUWJX4C1eGEsMhem6tI06emfa7QUEFXGLg3eXGIbcS7gmotTx-87STChcTKfHi75OnB07BQbbg3-NImCs/s640/untitled-1-3.jpg" width="436" /></a></div>
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These photos were featured on Miss Sophie's food article on Savannah Morning News. <br />
<a href="http://savannahnow.com/accent/2013-01-22/miss-sophie-savannah-christian-hunter-does-venison-deer-stand-grill#.UP_KSqWG7zI">Click here to read more about Breck</a>, and about how deer is handled after a hunt for the best taste. </div>
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<span style="font-size: xx-small;"><a href="https://sites.google.com/site/printthisrecipe/bacon-wrapped-venison-tenderloin">Print These Recipes!</a></span></div>
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<a href="https://sites.google.com/site/printthisrecipe/bacon-wrapped-venison-tenderloin"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKtIYca6hHCK2uTrCpQKzYpR_z9s5ZcP0XtiJIrgxf8xJ7dERuzrMTotFQRuth49qnqsyUk6nBTRjEZ-Fna3FS6gZeUQU7a1aCkk_yGDGayIodScDIGUlb4_KtJTfR8VjDLTsygd8tUEI/s1600/printer-button.gif" /></a></div>
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Bacon Wrapped Venison Tenderloin</h2>
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<span style="font-size: x-small; font-weight: normal;">Adapted by Food.com</span></h2>
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<span style="font-size: x-small;">*Also works for elk, or moose loin</span></div>
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1 to 1 1/2 lbs venison tenderloin<br />
1/2 lb bacon ( Plain, thin-sliced bacon is best)<br />
1/4 cup dark brown sugar<br />
1/2 cups soy sauce, regular<br />
1/4 cup Worcestershire Sauce<br />
3 cloves of grated garlic<br />
White sugar for sprinkling<br />
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1. In a gallon size ziplock baggie, put brown sugar, soy sauce, Worcestershire, grated garlic, and mix well. Add tenderloin and seal it well, pressing out any air in the bag. Refrigerate and marinate at least 4 hours or overnight.<br />
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2. Preheat oven to 450 degrees.
Take the loin out of the marinade, reserving the marinade. Lightly pat dry with a paper towel, so the marinade doesn't drip so much. Fold the thin edge of the tenderloin under, shaping it into a 6-inch log.<br />
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3. Drape thin bacon slices across the loin. Flip the loin over carefully and secure the bacon onto the tenderloin with 3-4 toothpicks. Turn the bacon wrapped loin over, ensuring toothpicks are under the meat. Put loin on a jelly roll pan lined with foil (for easy clean up later).
Sprinkle the top of bacon with white sugar.<br />
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4. Bake at 450 degrees for 15 minutes. Brush bacon top with remaining marinade. Reduce temperature down to 350 degrees F and bake additional 8-10 minutes for medium/medium rare or internal temperature of 135-145 degrees F.
Let meat rest for 15-20 minutes before slicing.<br />
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<span style="line-height: 33px;"><span style="font-size: xx-small;"><a href="https://sites.google.com/site/printthisrecipe/venison-sliders">Print This Recipe!</a></span></span></div>
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<a href="https://sites.google.com/site/printthisrecipe/venison-sliders"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKtIYca6hHCK2uTrCpQKzYpR_z9s5ZcP0XtiJIrgxf8xJ7dERuzrMTotFQRuth49qnqsyUk6nBTRjEZ-Fna3FS6gZeUQU7a1aCkk_yGDGayIodScDIGUlb4_KtJTfR8VjDLTsygd8tUEI/s1600/printer-button.gif" /></a></div>
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<h2 style="line-height: 1.4; text-align: left;">
<b><span style="font-size: large;">Venison Sliders</span></b></h2>
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<span style="background-color: transparent; font-weight: normal;"><span style="font-size: x-small;">Makes 20-24 sliders </span></span></h2>
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Panade Mixture:<br />
1 slice of white bread, torn to pieces<br />
1/4 cup buttermilk, half and half, or heavy cream<br />
2 cloves of garlic, grated<br />
1 TB grated onion<br />
2 teaspoon Worcestershire sauce<br />
2 teaspoon soy sauce<br />
1/2 teaspoon ground pepper<br />
1/2 teaspoon salt<br />
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1 1/2 pound ground venison<br />
Olive oil for frying<br />
2 Dozen Silver dollar rolls purchased or homemade (I used <a href="http://www.thechurchcookblog.com/2010/10/sweet-challah-bread-spirit-of-food.html">Margaret's Challah recipe</a>, halve the recipe and the sugar)
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Garnishes:<br />
Lettuce<br />
Tomato Slices<br />
Sliced cheese squares to fit the burgers<br />
Caramelized onion<br />
Bacon<br />
Sautéed Mushroom slices
or any toppings of your choice<br />
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1. In a large bowl, make panade by combining pieces of white bread and dairy together, making into a paste. Add garlic, onion, Worcestershire sauce, soy sauce, pepper and salt. Using your hand, combine ground venison and panade mixture well.<br />
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2. Form mini-patties about 1 1/2 inch in diameter. Heat largest frying pan to medium-high until smoking point. Put a tablespoon of olive oil, swirl the oil to coat, and put venison slider patties to sear, forming a dark crust on both sides. Put seared sliders on a sheet pan. Finish searing the remaining sliders. At this point, you can cover and refrigerate the patties to cook later or freeze.<br />
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3. If serving right away, preheat oven to 350 degrees F. Bake for 7-8 minutes until cooked through.<br />
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4. Assemble sliders on buns and serve with your favorite garnish.<br />
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The Church Cook http://www.blogger.com/profile/00250033106792097965noreply@blogger.com7tag:blogger.com,1999:blog-7415825483641131978.post-47108756756365189302012-12-25T20:24:00.002-05:002012-12-26T15:09:25.538-05:00Merry Christmas!<div dir="ltr" style="text-align: left;" trbidi="on">
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Merry Christmas my dear friends! December just flew by me with extra cooking for special events at church, my children's music concerts to attend, gatherings with friends, and the next thing I realized is that I haven't kept you updated since the first of the month! Have you had as busy a month as I have? <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizqNHXSNRBexLjn5OqH8QAYjIjStPLJtupRmVKlUj3zkyXTKR_7P9mK5TXN2RjWZAAp-OZB1Y76nBNJ7xPCwQyFG1_N0Ld8GxfC1vWx-hIB1Ym6jSiVBMrvsdOM0sg07lvAsM5xfCj2i8/s1600/untitled-5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizqNHXSNRBexLjn5OqH8QAYjIjStPLJtupRmVKlUj3zkyXTKR_7P9mK5TXN2RjWZAAp-OZB1Y76nBNJ7xPCwQyFG1_N0Ld8GxfC1vWx-hIB1Ym6jSiVBMrvsdOM0sg07lvAsM5xfCj2i8/s640/untitled-5.jpg" width="640" /></a></div>
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Despite the commercialism of the Christmas season, December is truly my favorite part of the year. IPC has the most beautiful Christmas program called <i>Lessons and Carols</i> where our 100 member choir sings beautiful hymns and carols, and the story of Jesus' birth is told. <a href="http://youtu.be/JJNlOsfKruE">Click here </a>to hear our wonderful IPC Choir. </div>
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And it was a special treat to attend my son's <a href="http://internet.savannah.chatham.k12.ga.us/schools/saa/default.aspx">high school</a> Christmas program. </div>
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This is quite an impressive performance by a group of high school students. And oh! My son is the handsome, black haired cellist in the second chair. </div>
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This year marks my 5th year as the Church Cook at IPC. My staff and I have cooked enough food to feed close to 20,000 people this year. And our goal has been to keep our food healthy, good, and consistent. And thanks to my super amazing staff, we have done that this year. I feel so privileged to exercise this God-given gift of cooking for His people at church. </div>
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Merry Christmas to you and your family!</div>
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Thank you so much for reading this humble blog. </div>
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With Love, </div>
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Kay, The Church Cook</div>
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The Church Cook http://www.blogger.com/profile/00250033106792097965noreply@blogger.com11tag:blogger.com,1999:blog-7415825483641131978.post-5581847390648231542012-12-01T22:15:00.001-05:002013-11-22T10:12:00.810-05:00Holiday Wassail, Jane Austen Style<div dir="ltr" style="text-align: left;" trbidi="on">
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Last month, my family and I had an amazing experience joining the <a href="http://www.theassemblydancers.com/Calendar-of-Events.html">Regency Assembly of North Carolina</a>, dancing at the <a href="http://shipsofthesea.org/">Savannah Ships of the Sea Museum</a>, the historic home site of William and Julia Scarbrough. </div>
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For several months leading up to that night, we practiced our list of <a href="http://youtu.be/JUC4hmCyxZ0">regency dances</a>, and fretted over what clothes needed to be made, bought, or borrowed. But in the end, it was Ruth Verbunt, the organizer and founder of<a href="http://www.theassemblydancers.com/Costume-Notes--Friends---Links.html"> Regency Assembly of North Carolina</a>, who pulled us all together and made us all look and feel beautiful! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYsExSCKkJVA4VoTgAUrlu0FRktTKoeq5-2W-u6D6Wkyd5fIcisPlw9Oir897wqOhVCMo8dPG6ikIyW-Oh4j3GIVFP6ln0RXxm5XRaI9y9c3raAc0vNkxdeC6kdAlhxgFnIGK8xm7B1Rw/s1600/untitled-12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYsExSCKkJVA4VoTgAUrlu0FRktTKoeq5-2W-u6D6Wkyd5fIcisPlw9Oir897wqOhVCMo8dPG6ikIyW-Oh4j3GIVFP6ln0RXxm5XRaI9y9c3raAc0vNkxdeC6kdAlhxgFnIGK8xm7B1Rw/s640/untitled-12.jpg" width="424" /></a></div>
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Here is my <a href="http://hazelandfreckles.blogspot.com/">girl</a> all decked out in her handmade Regency-period dress with beautiful calf-skin leather gloves, a generous gift from Ruth. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpFliA2vYnftOFF0KfYgps3tabgkR5t9ptovbpSIv3fmMAF4abIy_IWAu78xLPT98Qt6EWvU9xj9bVv4bF_tvBgEofbGkGMrmCffol00fKgKBXN6_2-ODVFob6VarYfmtyj5hz0zZxR_s/s1600/untitled-9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpFliA2vYnftOFF0KfYgps3tabgkR5t9ptovbpSIv3fmMAF4abIy_IWAu78xLPT98Qt6EWvU9xj9bVv4bF_tvBgEofbGkGMrmCffol00fKgKBXN6_2-ODVFob6VarYfmtyj5hz0zZxR_s/s640/untitled-9.jpg" width="640" /></a><br />
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<span style="font-size: xx-small;">(Group photo by Marla Gold)</span></div>
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Our dancing group looks quite dashing, don't we? Except that all night, while dancing, I kept poking everyone's eyes or tickling Frans' (the tallest gentleman's) nose with my crazy-tall plumes. </div>
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After our segment of demonstration dancing, the public joined in and we all danced "<a href="http://youtu.be/6rYjKg59vkg">Physical Snob</a>", a super-fun dance with lots of skipping! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyAki5JXyIGLf6_ZFyQrNSr0lzDr7kosvs6OagpXRzys05yzf8swjKsjBs-qyTMAVl4W627WyEHxFTmLYQNANglGCaFNiiibCobWTC3Gsgp_SxU4mY7TGGnNgp0lCzf6ze2c8S19xkwSQ/s1600/untitled-1-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyAki5JXyIGLf6_ZFyQrNSr0lzDr7kosvs6OagpXRzys05yzf8swjKsjBs-qyTMAVl4W627WyEHxFTmLYQNANglGCaFNiiibCobWTC3Gsgp_SxU4mY7TGGnNgp0lCzf6ze2c8S19xkwSQ/s640/untitled-1-2.jpg" width="424" /></a></div>
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Overall, it was a night to remember! Regency dancing is so beautiful and fun, I hope you will give it a try when you have the opportunity! My blogger friend, Jenna, also has blogged about her Regency dancing experience <a href="http://www.jennaseverythingblog.com/2011/04/07/ze-dance/">here</a>. </div>
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Now where were we? Ah, the wassail. Here is fragrant wassail recipe from the <a href="http://www.janeausten.co.uk/">Jane Austen Centre website</a>, Bath, England. Happy December everyone! </div>
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<a href="http://shipsofthesea.org/">Visit Savannah's beautiful Ships of the Sea Museum</a></div>
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Holiday Wassail, Jane Austen Style</h3>
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<span style="font-size: x-small;"><a href="http://www.janeausten.co.uk/">Recipe adapted from The Jane Austen Centre site</a></span></div>
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1 gallon apple cider<br />
1 large can pineapple juice (unsweetened)<br />
3/4 cup tea (can use your favorite herb tea)<br />
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Place in a cheesecloth sack:<br />
1 Tablespoon whole cloves<br />
1 Tablespoon whole allspice<br />
2 sticks cinnamon<br />
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Put all ingredients in a crock pot and simmer in low heat for 4-6 hours. Add water to dilute if it becomes too concentrated. Serve warm, garnished with orange slices and cinnamon sticks. <br />
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Serves 20<br />
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The Church Cook http://www.blogger.com/profile/00250033106792097965noreply@blogger.com12