JANUARY 2014 NEWSLETTER

FOOD FOR THOUGHT:

 "I Thank Thee, Lord"
I sometimes get so busy, Lord, I know not where I'm going;
But find that my determination is leading what I'm doing.
At times like these, I thank Thee, Lord, for bringing me to a halt
And putting me down on my knees, where I can see my fault.
For what can I accomplish, when following my will?
So make me take the time to Listen and Be Still
For unless my life is guided completely By Your Hand,
I know my foolish works will never be able to stand.
So take my life and mold me to what You'd have me be;
That through a yielded life, a Loving Jesus some might see.

Paula George
published:
American Poetry Anthology
Vol. III, No. I 10/15/83
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FOOD FOR THE TUMMY:

Some personal recipe favorites for New Year's:

Apricot Glazed Ham

1 Cook's Brand Butt Portion Ham
1 jar Apricot preserves
1/2 cup dark brown sugar
1/2 cup spicy brown mustard

Place ham in roasting pan. Cover with foil. Bake at 350 for 30 minutes per pound. The last 30 minutes remove
foil. Mix glaze ingredients and pour over ham. Bake 30 minutes longer. Let stand 10 minutes and slice.

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My Potato Salad
Rick's Favorite

6 large russet potatoes, peeled and cubed
water
1 tsp. salt
1 cup Duke's mayonnaise
1 Tbsp. yellow mustard
1/2 cup chopped red onion
1 cup chopped celery
1 cup Sweet Salad Cubes
1 small jar diced pimentos
1/2 tsp. fresh ground pepper
1/2 tsp. celery seed

Cook potatoes in salted water until fork tender. Drain well. Add remaining ingredients, stir to combine. Refrigerate
one hour before serving.

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Mixed Greens

1 bag chopped collard greens (available in Produce section)
1 bag chopped turnip greens  (available in Produce section)
1 lg. onion cut in strips
6 slices bacon, chopped
1/2 cup country ham cut in small strips
1 Tbsp. Horseradish
1 Tbsp. salt
1 Tbsp. black pepper
1/2 tsp. crushed red pepper
1 Tbsp. dry mustard
4 cups chicken broth
4 cups water
2 Tbsp. brown sugar

In large Dutch oven, saute bacon, ham & onion until bacon is crisp. Add remaining ingredients. Cover & bring to a boil.
Reduce heat and simmer 1 hour.

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Decolady's Cornbread

Becky Turner

Country Cornbread
Many people think it is sacrilege to put any flour into cornbread. This is my family recipe and we have always added a little.

1 cup cornmeal(plain)
3 Tbsp flour (plain)
1 tsp sugar
2 tsp baking powder
1 tsp salt
2 eggs, beaten
1 Tbsp oil
1 cup milk

Combine dry ingredients. Add eggs, oil and milk. Pour into a 6" hot iron skillet which has been well oiled after heating. Bake at 425ºF for 15-20 minutes.
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Note:
1. I normally double this recipe and bake in a 9" iron skillet.
2. This recipe is easy to vary by adding some grated cheese, chopped chiles, etc.

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Chocolate Cobbler or Brownie Pudding Cake

In 13x9 baking dish, melt 1-1/2 sticks butter.
Combine:
1-1/2 cups self-rising flour
1-1/4 cups sugar
1 cup cocoa
1 cup milk
2 tsp. vanilla extract

Spread over melted butter.

Combine:
1/2 cup cocoa
1-1/2 cups sugar
.
Bring 2-1/4 cups water to boil and combine with sugar/cocoa mixture. Pour over batter mixture in pan. Do not stir. Bake at 350 for 35-40 minutes.
Serve warm, topped with vanilla ice cream.

Paula aka mecookin