“One who heard us was a woman named Lydia, from the city of Thyatira, a seller of purple goods, who was a worshiper of God. The Lord opened her heart to pay attention to what was said by Paul.” -Acts 16:14
“The Lord opened Lydia’s heart to pay attention to what was said by Paul.” Acts 16:14
Let this great act of heart-opening govern and gladden your prayers for those whose hearts are closed.
-John Piper via Twitter
Surprisingly Simple Cabbage Beef Soup
1 lb. lean ground sirloin, browned and drained
1 sweet onion, chopped (about 1 to 1½ cups)
2 carrots, peeled and sliced
1 medium potato, peeled and diced
3-4 C. coarsely chopped cabbage
¼ C. Worcestershire sauce
1 TBSP. oil
1 (15 oz.) can tomato sauce
1 can kidney beans, rinsed and drained
3¾ C. water (or two 15 oz. cans full)
Salt, pepper and garlic powder to taste
Spray a large pot with cooking spray. Heat the oil over medium heat. Saute the onion, carrots and cabbage for about 8 minutes, stirring often. Add the Worcestershire sauce, salt, pepper and garlic powder. Stir about 2 more minutes. Add tomato sauce, beef, water, potatoes and kidney beans. Bring to a boil. Reduce heat to low, cover and simmer until vegetables are tender, approximately 10 minutes. Serve with cheese and crackers, peanut butter or a nice tossed salad for a quick meal. Makes 4-6 servings.
We want to share some of our favorite recipes from our family table with you each month. Many of our fondest memories and happiest moments have been spent sharing food and conversation around our table. Whether it be among our small family of three, friends and relatives, or those who God has sent our way who have become just as close as family to us, we have been blessed to learn about various cultures and hear countless stories of days gone by. This month’s featured recipes are not only palate-pleasing, but they’re quick, easy, and easily doubled to serve a crowd.
Menu
Chicken & Rice Casserole
Orange-Almond Salad
Steamed Broccoli
French Bread with Dill Butter
◊ ◊ ◊ ◊ ◊ ◊ ◊ ◊ ◊ ◊ ◊ ◊ ◊ ◊ ◊ ◊ ◊ ◊ ◊ ◊ ◊ ◊ ◊ ◊ ◊ ◊ ◊ ◊ ◊ ◊ ◊ ◊ ◊ ◊ ◊ ◊
Chicken & Rice Casserole
4-6 boneless, skinless chicken breasts
1 box long grain & wild rice (not the quick-cooking kind), uncooked
1 can cream of chicken soup (undiluted)
1 can cream of mushroom soup (undiluted)
1 can cream of celery soup (undiluted)
1 soup can of water or milk
½ stick butter or margarine (4 TBSP), melted
Parmesan cheese, to taste
Preheat oven to 350º. Spray a 9×13″ baking dish with cooking spray. In a medium mixing bowl, combine soups, water or milk, seasoning packet from the rice, and melted butter and stir with a wire whisk until well blended. Pour one-third of the soup mixture in the bottom of the baking dish and spread evenly with a spatula. Sprinkle the dry rice evenly over the soup mixture. Pour another third of the soup mixture over the rice and spread gently to cover. Place chicken breasts on top of this layer and cover with remaining soup mixture. Sprinkle with parmesan cheese, as desired, and bake at 350° for 1 hour and 15 minutes.
*To prepare ahead, put the casserole together up to the baking point, cover with plastic wrap, and refrigerate until baking time. This is a good recipe to prepare Saturday night to put in the oven Sunday morning before church! (Just be sure to take the plastic wrap off before baking! haha!)
Orange-Almond Salad
Salad:
1 (11 oz.) can mandarin oranges, drained
1 bunch Romaine lettuce, washed, drained, & torn
2-3 green onions, sliced, including tops (optional)
¼ C. sliced almonds, toasted (to toast, place on baking sheet and broil until light brown—-watch closely!)
Combine all ingredients in large salad bowl. Add dressing (see below) and toss. Serve immediately. Yield: 4-6 servings.
Dressing:
½ C. vegetable oil
3 TBSP vinegar
1 TBSP lemon juice
2 TBSP sugar
½ tsp. salt
½ tsp. dry mustard
1/8 tsp. onion powder
Mix vinegar, lemon juice, and dry ingredients together with a wire whisk in a small bowl. Add oil and mix well. Pour mixture into a jar or salad dressing cruet. Refrigerate for at least one hour before serving. Shake well and pour over salad just before serving.
Steamed Broccoli
1 bunch fresh broccoli
Peel and trim stalk, remove leaves, and cut into spears. Place a steaming rack in bottom of a large pan. Place water up to the level of the rack. Bring to a boil. Add broccoli spears. Cover, reduce heat to low, and simmer until broccoli is to desired tenderness. Season broccoli to taste with butter, salt, and/or lemon juice. Serve immediately.
French Bread
Buy at the store and follow package directions!
Dill Butter
½ C. softened butter
¼ tsp. garlic powder
1-2 tsp. dill weed
Put above ingredients in a small bowl and mix together with a fork or spoon until well blended.
◊ ◊ ◊ ◊ ◊ ◊ ◊ ◊ ◊ ◊ ◊ ◊ ◊ ◊ ◊ ◊ ◊ ◊ ◊ ◊ ◊ ◊ ◊ ◊ ◊ ◊ ◊ ◊ ◊ ◊ ◊ ◊ ◊ ◊ ◊ ◊
Blessings from our family table to yours!
We would love some “feed”-back from you! :o)
New Life Baptist Church 