Bread for the Journey

"Be Still and Know that I Am God"

Ps. 46:10

God does not say, "Be still" from far away lofty heights

but He says "Be still"

to the one He holds in His hand.

"I have covered you with the shadow of My hand"

Is. 51:16

It is hard in our busy, stressful lives, when we are surrounded

by the noisy bustle around us, to stop and hear those

calming words,

"Be still and know that I am God"

The very words themselves speak peace into my soul,

like the calming voice of a mother to her crying child, held close to her breast.

How easy it is to 'be still' when we feel safe

and protected and loved,

and

that is the place that is ours, in the hollow of His hand.

Are you troubled ?

Are you sorrowing ?

Are you anxious?

Are you overwelmed with busy-ness?

Take time today to find some quiet moments

and a quiet place

where you can listen for and hear

the voice of God,

speaking peace to you alone.

**

"Father, I pray for every person, whose eyes fall on these words that you would speak to their hearts these words of peace. May they know that you alone are God, that you alone can calm the troubled seas .

May they know the security of your loving Hand today. Amen"

**

Summertime Leftovers Meal

In the carefree summertime it's good to have a few no pressure, no fussing meals to fall back on.
This simple meal takes less then 20 minutes to prepare and can be served up with a simple green salad and some bread. Here's my carefree pasta meal.

Ingredients:

• 12 ounce package pasta of your choice
• 24 ounce jar of Alfredo or other sauce of your choice
• 1-2 cups ground turkey or chicken, cooked fully
• 1 cup chopped fresh tomatoes
• 1/4 cup sliced green onions/scallions
• 1/2 cup sliced mushrooms
• fresh grated parmesan cheese
• salt and pepper to taste

Method:

1. Cook 12 ounces of pasta of your choice in salted water to al dente and drain. 
2. Leave in pot.
3. Add a jar of Spaghetti Sauce or your favorite sauce to the noodles. 
4. Add the cooked ground chicken or turkey.
5. Add fresh chopped tomatoes and chopped green onion. 
6. Add fresh sliced mushrooms.
7. Cook all ingredients together until sufficiently heated through.
8. Season to taste and serve with garlic bread.

Tomato Basil Bruschetta

The tomatoes are ripe and there is fresh basil in abundance. What could be better for lunch than bruschetta...with fresh garden ingredients? I'll give you my basic recipe, which can be changed up a little to suit your taste.

Ingredients:

• 1 baguette or Italian bread
• 1 pound tomatoes, chopped (about 3 cups)...plum tomatoes work well
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon coarse pepper
• 1/4 cup fresh basil leaves, chopped
• 2 cups mozzarella cheese, shredded

Directions:

1. Pre-heat oven at broiler setting.
2. Combine tomatoes, olive oil, garlic, salt and pepper...and allow to sit at room temperature for about 10 minutes.
3. Cut baguette in 3/4" slices and arrange in single layer on a parchment lined baking sheet. Lightly brush with olive oil...and toast lightly under broiler for 1 or 2 minutes. Repeat toasting with the other side.
4. Put a generous layer of chopped basil on each piece of bread.
5. Divide the tomato mixture evenly over the baguette slices.
6. Top each piece with a generous amount of shredded mozzarella cheese.
7. Return to the broiler for about 5 minutes or until cheese is melted, bubbling and slightly golden.
8. Serve hot out of the oven...for a wonderful appetizer...or add a salad and call it lunch.

Enjoy!

Chocolate Zucchini Bread

This is the season when Zucchini's are offered by neighbors or are easily affordable. I have been making this recipe since I was married 31 years ago. I got it from my mom by love Pauline. It is easy and quick and never fails. It stores well and can be frozen.

• 4 cups of cubed zucchini ( you can see the cubes in the blender)
• 4 farm fresh eggs
• 2/3 cup canola oil . .or other light oil
• 2 cups fresh walnuts. .very coarsely chopped I like the walnuts left big. . but you can chop them fine. You can also leave them out or subsitute with another nut of your choice.
• 2 cups sugar
• 3 cups flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup cocoa
• 2 teaspoons cinnamon (optional)
• 1 12 ounce bag of mini chocolate chips
• 1 teaspoon vanilla or maple flavouring

1. Preheat oven to 350 º.
2. Put the zucchini cubes, eggs, and oil in the blender. Blend on high speed until smooth.
3. In large bowl, combine all the dry ingredients.
4. Add the zucchini mixture and stir with a wooden spoon.
5. Add the chocolate chips and walnuts.
6. Pour into a greased tube pan or two 9 X 5 loaf pans.
7. Bake for 60 - 75 minutes. Test with toothpick.

Ikra

I don't know how many of you will know what this is, but it is a Mennonite side dish (with, I'm sure, Ukrainian influence) that was/is a favorite of my husband. It is not unlike Salsa, maybe, but it is made with carrots as the main ingredient.

Here is the recipe.

Ingredients (It is a large recipe but I like to put it into jars, sealed for future use -- you may cut the recipe down to desired amout )

24 cups of grated or finely sliced carrots
8-10 cups of green pepper (chopped)
1/4 cup water
1/4 cup mazola oil

cook above ingredients for 1 hour

then add.....

6-8 or more onions browned in 1/4 cup oil
2 1/2 tbsp salt
1/4 cup sugar
1 14oz tomato soup (or tomato paste with water to make it gluten-free)
6 large tomatoes (optional)
5 hot red peppers (or less if you want it milder)
1/2 cup of hot ketchup (or use regular if you wish, I do)

Cook for 20 minutes to 1/2 hour . Remove from heat , and ladle into prepared canning jars or store in fridge for immediate use.
This is eaten cold.

Lemon Poppy Seed Scones

What is a tea without Scones and Devonshire Cream? Devonshire Cream can be purchased in the grocery store near the cream cheese. If you can't find Devonshire Cream, you can substitute 2 parts whipping cream with one part mascarpone cheese and a tablespoon of sugar.

This scone recipe is easy to prepare because the recipe does not require butter to be cut into the flour.  The recipe takes under 10 minutes to have ready for the oven.

• 2 cups flour
• 3 tablespoons sugar
• 5 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup canola oil
• 2/3 cup buttermilk
• 1 large egg
• the finely grated rind of 1/2 lemon
• 1 tablespoons poppy seeds (optional)

1. Preheat oven to 425 º F.
2. Combine all the dry ingredients in a large bowl.
3. Combine all the wet ingredients in a medium sized bowl, egg first and whisking it until light.
4. Add the poppy seeds and the lemon rind to the dry ingredients.
5. Make a well in the dry ingredients and pour in all the wet ingredients.
6. Stir with a fork.
7. Transfer the dough onto a greased or parchment lined cookie sheet, patting it into an eight-inch circle.
8. Cut the circle into 6 pieces but don't move the dough to separate.
9. Bake about 15 minutes or until lightly browned.  Break the scones apart. 

Serve with Glaze, Creme Fraiche, Devonshire Cream,  assorted jellies or Lemon Cheese. 

 Glaze  (optional)

1. Combine the juice from the 1/2 lemon with enough icing sugar to make a thin pourable glaze.
2. Pour over the scones while still warm.

Florence's Carrot Cake

I received this recipe from a neighbor of mine many years ago. Just recently she called me and could not believe that her Mom, Florence's carrot cake recipe was on our blog post. 
It's fall time, and on this beautiful day, you can hear the tractors and machinery tilling up the land, planting winter wheat.  What better treat than to serve a fresh piece of moist carrot cake loaded with almonds and a fresh cup of coffee.  We don't know how long the weather will last.

Florence's Carrot Cake

• 3 cups of raw carrots, grated, set aside
• 2 cups white sugar
• 1 1/4 cups salad oil
• 4 eggs
• 1 teaspoon vanilla
• 2 cups white flour
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• pinch of salt
• 1 1/2 cups chopped almonds

Follow normal cake making directions.

1. Mix sugar, oil, and eggs. Add vanilla and the combined dry ingredients and nuts.
2. Add the carrots to the batter and stir well.
3. Bake in a well greased 9 x 13 pan at 350 F for 45 minutes.

Frosting

• 1/4 cup butter
• 4 ounces cream cheese
• 1 cup powdered sugar
• 1/4 teaspoon vanilla

Soften butter, add cream cheese and blend until smooth. Add powdered sugar and spread on cake when cool.  Sprinkle chopped almonds on top. This cake becomes better with age and freezes so well.

 This cake will be going along on a road trip to visit family for Thanksgiving weekend.

Bread for the Journey

Seek ye the LORD while he may be found...

call ye upon him while he is near.

Isaiah 55:6


Is there anything quite as striking as a field of sunflowers in bloom?

There are many flowers that turn their faces towards the sun. The sunflower turns to face the sun completely leaves and all.

There's a lesson here for each of us.

Are we seeking after God completely?

Twice Baked Potatoes

This side dish may seem a little fussy, but it is a great way to do potatoes for company ahead of time. You can prepare them and have them ready to pop in the oven 20 minutes before a meal. I like it when you have nothing to do at the end. This recipe, with some minor changes, was submitted by Kimberly F. to our church cookbook. It's one that I have found works well.

Ingredients:

• 8 large potatoes, baked
• 1/4 cup butter
• 1/4 cup sour cream
• 1 - 1/2 cups cheddar cheese. grated
• 1/2 cup milk, approx
• 1/2 teaspoons onion powder
• 1/4 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 cup chopped green onions

Method:

1. When potatoes are cool enough to handle, cut a thin lid from top of each.
2. Scoop out pulp, leaving 1/4 inch or so in the shell, so it doesn't tear.
3. Combine pulp with remaining ingredients, mashing to desired consistency.
4. Scoop mashed potato mixture back into skins. Arrange on baking sheet.
5. Refrigerate until half hour before the meal. 
6. Bake at 350º F about 20 - 25 minutes, until tops are golden.

Zippy Zucchini

Zucchini. Again! There seems to be no end to the zucchini coming from the garden and here is another simple yet delicious way to cook it. When I got my first microwave oven (way back when) I took some microwave cooking classes. Since that time, this zucchini recipe has been a summer favorite. Cooked totally in the microwave, the kitchen stays cool. Add some fresh tomatoes and maybe a cob of corn...and call it a meal.

Zippy Zucchini

• 4 cups zucchini, cut into chunks
• 1/2 medium onion, thinly sliced
• 4 eggs, beaten
• 1 1/2 cups shredded cheddar cheese
• 1 jar (2 oz.) pimiento, drained
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

1. Place zucchini and onion slices in an 8" square dish...or a quiche pan.
2. Cover with plastic wrap, turning one edge back to vent.
3. Microwave at High for 7 minutes.
4. In large bowl, mix together eggs, cheese, pimiento, salt and pepper.
5. Add zucchini and onions, stirring well.
6. Grease dish in which veggies were cooked.
7. Pour zucchini mixture into dish. Cover with parchment paper and microwave at medium-high for 5 minutes. Stir.
8. Microwave uncovered for another 3-4 minutes at medium-high or until set.
9. Makes 4 large servings.

*I actually used the pimento called for in the recipe this time...but have used diced red, orange or yellow bell peppers instead...blanching them with the zucchini and onions. A dash of cayenne pepper adds a little zip as well.

Grandma's Rustic Oatmeal Bread

I call this oatmeal bread rustic because it never looks like a nice smooth loaf but that is alright, it tastes good anyway. I used to make this bread a lot but had veered away from it for awhile and was all caught up in making multigrain bread. This bread is also great for toasting..and even nicer if you have a jar of fresh raspberry jam sitting close by.
This recipe is from Better Homes and Gardens Homemade Bread Cookbook.

• 2 tablespoons yeast
• 1/2 cup warm water
• 1 1/4 cups boiling water
• 1 cup quick cooking rolled oats
• 1/2 cup molasses
• 1/3 cup shortening..I used canola oil
• 1 tablespoon salt
• 5 3/4 to 6 cups of flour
• 2 eggs, beaten
• Extra rolled oats for coating loaves

1. Combine boiling water, oats, molasses, shortening and salt. Set aside and cool to lukewarm.
2. Once cooled stir in 2 cups flour and beat well.
3. Add beaten eggs, 1/2 cup water, and combine.
4. Add yeast which I just throw in with the remaining flour, using a cup of flour at a time until your dough comes together.
5. Knead till smooth and elastic, 5 to 8 minutes.
6. Cover and let rise in a warm place until double, 1 to 1 1/2 hrs.
7. Punch down dough, divide in half and let rest for 10 minutes.
8. Shape dough into loaves and roll in oats.
9. Place in 2 greased bread pans.
10. Cover and let rise until double and bake at 375º for 30 to 35 minutes.

Stuffed Zucchini

This dish is just perfect for your end-of-summer bumper crop of squash.

Sure enough, I dashed out into my garden to find more Zucchini than I really wanted.
I was talking to a colleague at work about my bumper crop and she shared this recipe with me.

Stuffed Zucchini

• 8 ounces ground buffalo meat. ( I prefer to use 1 pound lean hamburger)
• 1 tsp. olive oil
• 1 yellow onion diced (1/2 cup)
• 1 cup grape tomatoes
• 1 cup mushrooms chopped
• 1 jar (6 oz.) artichoke hearts packed in oil drained and chopped.
• 1/3 cup walnuts chopped
• 1 tsp chopped fresh oregano
• 1 tsp fresh thyme leaves
• 3/4 Tbsp freshly grated lemon zest or juice of 1 lemon.
• 6 zucchini (8-10 inches long about 1" in diameter,) halved lengthwise and seeded.
• 1 cup fontina cheese shredded

1. Preheat oven to 425'F
2. In a large skillet over medium heat, brown the hamburger meat in olive oil. Transfer to a large bowl. Add vegetables, artichoke hearts and their oil, walnuts, herbs, lemon zest and juice, and salt and pepper. Toss to combine.
3. Place zucchini halves cut side up in a 5-by-12 ovenproof baking dish. Mound mixture evenly into each zucchini "boat." Cover with aluminum foil and bake 30 minutes.
4. Uncover and sprinkle with cheese. Bake 10 minutes more or until cheese is melted.
5. I chose to grill the zucchini during the last 10 minutes instead, while the cheese melted, to give it that extra BBQ flavor.
   

I doubled the meat proportion and made this dish for 4 servings and found I had plenty of left overs and so I just continued using the meat mixture and stuffing more zucchini and green peppers throughout the week. The meat mixture stays well preserved in the fridge for 5-7 days. I had unexpected company and I whipped up this dish, with some surprised expressions.

Add a few skewers of fresh grilled vegetables and corn on the cob, and you will be guaranteed a tasty dinner. Perfect for any summer evening. We only have 3 weeks left of summer and let's enjoy it.

Ice Cream Parfait

This is a childhood favorite dessert. We used to have some kind of jello type dish at every family gathering and Sunday lunch. It is so simple to make and fits into a busy lifestyle, offering a light and refreshing dessert anytime of the year, especially in the summer when you don't feel like heating up the house. I hope you enjoy it too. I think that I can credit this to my mom or my mom's sisters. Who knows who started the tradition, it would be interesting to see how they remember it. So ladies who started it?

• 1- small pkg jello any flavour
• 1 cup boiling water
• 2 cups ice cream

1. Dissolve jello in the boiling water, stir well until it is all dissolved.
2. Add 2 cups ice cream and stir until the ice cream is melted into the jello.
3. Pour into dessert dishes.
4. Let sit in the refrigerator until set.
5. Dig in and enjoy your company, even if you are your own company.

Soft Refrigerator Rolls

 The Mennonite Treasury of Recipes is a wonderful source of recipes that have been passed down through the generations.   The inspiration for this refrigerator dough recipe came from Mrs. J. Rempel.

Refrigerator Rolls

• 1 cup boiling water
• 1/4 cup sugar
• 1 1/2 teaspoons salt
• 1 large tablespoon shortening
• 1 tablespoon active dry yeast
• 1/4 cup warm water
• 1 large egg
• 3 1/2 - 3 3/4 cups all-purpose white flour or use half multigrain flour and half white flour

1. Mix the boiling water, sugar, salt and shortening together in a large bowl and allow to cool.
2. Soften yeast in the lukewarm water.
3. Combine the yeast and the cooled shortening water mixture.
4. Add the beaten egg.
5. Add the flour all at once and stir well.   The dough should be stiff. 
6. Scrape into a large greased bowl and cover the dough with plastic wrap and refrigerate for two hours or until doubled in bulk.
7. Punch the dough down and refrigerate again or make into rolls.  
8. Punch the dough down once a day and use the dough within a few days.  
9. If you are unsure how to form your dough into buns, make the dough into a long roll about 1 1/2 thick. Cut into slices and roll in the palm of your hand as shown in the picture. Roll quickly to make a nice smooth ball.  
10. Put the rolls onto a greased cookie sheet or a parchment lined sheet.  Cover with clean teatowels. 
11. Allow to rise until they have doubled in size, up to 1 1/2 hours and then bake in a preheated 400 º oven, about 15 minutes.

Makes about 18 rolls

Bread for the Journey

My mother has been my cheerleader.

As a result of living with congestive heart failure,
she was taken from us at an early age, 73!
This gave us time to celebrate life with her.
In July of 2000, we celebrated together as a family at her favorite spot.
Recognizing her families love for sports,
she presented each one of us with a wooden baton.
On each baton, she had the words inscribed.

Marg,
"Keep on running with your eyes fixed on Jesus"
Mom

She died shortly thereafter, November 27, 2000.
She finished her race...

The Christian life involves hard work. It requires us to give up
whatever endangers our relationship with God, to run patiently,
and to struggle against sin with the power of the Holy Spirit.
To live this life effectively, we must keep our eyes on Jesus.
We stumble when we look away from him and at ourselves or
the circumstances surrounding us.
We are running Christ's race, not our own,
and we must always keep him in sight. ~ TLB

Hebrews 12:2 Keep your eyes on Jesus, our leader and instructor...

Fresh Fruit Salad ~ Pineapple Dressing

Fresh fruit salad is a summertime favorite...and the recipe for this cooked pineapple dressing has been a standard at our home for decades. It is from the Mennonite Treasury of Recipes, and can be stirred into the fruit salad or served separately as a topping for the fruit.


Use fresh fruit of your choice...strawberries, pineapple, grapes, blueberries or peaches.

Pineapple dressing:

• 1/4 cup pineapple juice
• 1/4 cup lemon juice
• 2 eggs
• 1/4 cup sugar
• 1 cup whipped cream

Method:

1. Beat eggs; add sugar, pineapple and lemon juice.
2. Cook in saucepan over medium heat, stirring constantly until thickened. Chill.
3. Whip cream and fold into mixture just before serving.

Enjoy!

Raspberry Squares

It was about 25 years ago my friend Irma and I went to her sister in law Janice's place, and she served us this most wonderful fresh fruit square. I have not made it for a few years, but today I had some fresh raspberries and this was the perfect way to put them to use. Of course the raspberry ripple cheesecake ice cream finished it off perfectly.

Dough:

-2/3 cups very warm water

-1 tsp sugar

-1 tbsp traditional yeast

In a small glass bowl dissolve sugar in the warm water. Sprinkle the yeast over and let proof for 10 minutes and then stir well.

In another larger bowl:

-2 1/2 cups flour, and using a pastry blender, cut in 1 cup butter.

Beat:

-4 eggs yolks until thick and creamy.

Stir the yeast mixture and egg yolks together and pour over the flour mixture. Stir until the dough comes together in a soft smooth ball. If the dough is sticky add a small amount of flour. This dough is very easy to work with. Set aside while you get the berries ready.

Berry filling

-5 cups fresh raspberries

-3/4 cup sugar

-3 tbsp cornstarch

Stir these 3 ingredients together.

Divide the dough into two equal pieces. On a lightly floured counter roll out one piece to fit a cookie sheet. (I use a small sheet that is 10x14, but a larger one will work fine). Make sure the dough comes up the sides of the pan. Pour the prepared berries over the base crust. Roll the second piece of dough and place over the berries. Using a fork press the edges down all the way around the pan. Make small air whole slits over the top crust. Cover loosely with Saran and let rise on counter for 40 minutes.

Bake in 375º oven for 40 minutes. Allow squares to cool and then ice.

Butter Icing

-2 tbsp soft butter

-1 1/2 cups icing sugar

-1 1/2-2 tbsp milk

-1 tsp vanilla

Stir together until you get a smooth icing that is a little thin so it spreads easy and glazes the squares.

Substituting with frozen fruit:

If you make this after the berry season has finished just pull out your frozen fruit and allow to thaw. You will need to add another heaping tablespoon of cornstarch if you use frozen berries. I drain the juice from the thawed berries, add the cornstarch and sugar to the juice and heat in the microwave for 3 minutes stirring half way through. Then I pour that hot mixture over the berries and let it all cool. Once it has cooled, continue the same as for fresh berries. I have made a bumble berry mixture from my freezer using a mix of strawberries, raspberries, blueberries and blackberries.

Peach Custard Almond Pie

I was inspired by a recipe I found in a little recipe book called PIES, published in the UK. By the time I finished with my version, I could not really say that it was the same recipe, but the model is there. With the peaches on our tree reminding me that this is the season, I thought it was a good time to take a photo.

Crust Ingredients:

• 3/4 cup flour
• ¼ cup baking cocoa
• 1/3 cup Crisco shortening or butter
• 2 tablespoons coarsely ground almonds
• few drops almond extract
• 1/4 teaspoon salt
• 2 tablespoons cold water

Method:

1. Combine dry ingredients.
2. Cut in the butter with pastry blender just to make it crumbly.
3. Sprinkle with water and almond extract, then stir with fork until it holds together and you can shape it into a ball.
4. Sprinkle rolling surface with flour. Flatten dough with hands and shape into a circle.
5. Sprinkle with flour and roll into circular shape, flipping once and adding a little flour as needed.
6. Roll up with rolling pin and unroll into pie plate.
   This pastry may be fragile, but you can patch it up. Flute edges as desired.

Filling:

• 1 ½ cups blanched almonds
• ½ - ¾ cup sugar
• ¼ cup melted butter
• 3 eggs
• few drops almond extract
• ripe peaches, apricots or canned peaches

Method:

1. Preheat oven to 350º F. Put an empty baking sheet on middle oven rack.
2. Process the almonds in a food processor or blender.
   Add sugar, butter, eggs and almond extract, processing until smooth.
3. Pour or spoon into prepared pie plate.
4. Cover with one layer of thick slices of pealed or canned peaches, spreading out slightly like spokes on a wheel.
5. Place pie on sheet in oven rack and bake 50 min. If it gets to a nice golden brown sooner,
   tent loosely with foil.
6. Serve warm or cooled with whipped cream.

Cherry-go-round

I found this recipe in the food section of the news paper. It makes a really nice addition to any brunch or coffee and dessert evening with friends. The filling is sour cherry that makes this a special treat and just a bit different from a traditional cinnamon loaf.

Dough:

• 3 3/4 cups of flour
• 1/2 cup sugar
• 1 pkg quick rise yeast
• 1 tsp salt
• 1 cup milk
• 1/4 cup water
• 1/2 cup butter or margarine
• 1 large egg

1. Combine 1 1/4 cup flour, sugar, dry yeast and salt.
2. Heat milk water and butter til very warm and butter is melted.
3. Gradually add to dry ingredients.
4. Beat 2 minutes, scraping bowl.
5. Add egg and 1/2 cup flour. Beat 2 more minutes, adding enough flour to make stiff batter.
6. Cover with greased plastic wrap and refrigerate for 2-24 hours.
7. Divide dough in half.
8. Roll each half into a 18x10 in rectangle.
9. Spread with cherry filling to 1/2" from the edge.
10. Roll up and pinch to seal, make a ring.
11. Place on greased baking sheets.
12. Cut in 1" intervals 2/3 through. Twist each section sideways.
13. Cover till double about 1 hour.
14. Bake at 375 for 20-25 min.
15. Remove to rack to cool.
16. Drizzle with glaze

Cherry Filling:

• 1/2 cup brown sugar
• 1/2 flour
• 1/2 cup chopped pecan
• 398 ml. can of tart pitted cherries, drained (I used two cans)

Glaze:

• 1 cup icing sugar
• 1-2 tbsp. milk

1. Combine and drizzle over slightly warm bread.

Ice Cream Dessert

This is a very simple dessert to make with very little fuss for a birthday or any other special occasion. I made it for my son's birthday party and everyone loved it. The pan came home empty.

• 24 vanilla ice cream sandwiches
• 3/4 litre of whipping cream, whipped and sweetened
• Chocolate shavings

1. In a 9 x 13 x 2 inch pan, layer 12 ice cream bars, then a layer of whipped cream, another layer of 12 ice cream bars and another layer of whipped cream.
2. Sprinkle top with bits of chocolate shavings.
3. Place in freezer and allow to freeze for a few hours, till the whipped cream is frozen. Keep frozen until time to serve it.
4. Perfect dessert for a hot day:)

Bread for the Journey

On this Rock I Stand..

Psalm 40:2..'He lifted me out of the mud and mire, He set my feet on a rock.'

I was reminded of this verse a few weeks ago when I stood on this rock that you see in this photo. I thought of how large and solid it was..but nothing compared to the solid rock that Christ is.

This chorus from a well known hymn says it all:
'On Christ the solid Rock I stand; all other ground is sinking sand; all other ground is sinking sand.'

Summer/Winter Chicken and Pasta Salad

In summer.we are always looking for ways to simplify so I regularly put a few extra chicken breasts on the grill when I prepare grilled chicken. I also enjoy changing the additions to the salad. For summer we use fresh fruits and in winter we use canned and dried. Both are excellent I'm offering a few variations to this salad today.

Serving 4 . . .for main course

• 2 thinly sliced grilled boneless chicken breasts
• 1 bag baby spinach washed
• 1 small head of romaine washed and dried and chopped into bite-sized pieces
• 1/2 of a small red onion. . .very thinly sliced
• 2 cups of cooked (according to package directions) pasta of your choice. (I used rotini with the fibre that no one sees.) Pasta is optional but makes it more of a meal.
• 1 cup of honey roasted peanuts or salted peanuts that have been tossed in a saucepan with 2 tablespoons sugar and 1 tablespoon water over heat until melted and glazed. (nuts are optional)
• 1 cup of dried cranberries. . .or for summer try raspberries
• 540 ml jar of mandarin oranges drained. . or for summer 1 large thinly sliced peach
• 1 cup of sliced seedless grapes. . . or for summer use blueberries
• 1/4 cup sesame seeds to sprinkle on top
• a small handful of thinly sliced toasted tortilla shells. . (for garnish. . and optional)

Dressing

• 1/2 cup white or rice vinegar
• 5 tablespoons sugar
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup purchased teriyaki sauce
• 1/2 cup canola oil
• 2 tablespoons warmed natural peanut butter .. . .(optional)

1. Combine the dressing ingredients in a small container with a lid. . .so you can give it a good shake.
2. To your drained pasta. . add half the dressing and allow to chill in the refrigerator for several hours or even overnight.
3. Just before serving, toss the pasta with the romaine, spinach and onion. Add enough dressing to coat .. not too heavy .. don't add it all at once.
4. Just before serving. . .plate your salad. Divide the greens and pasta between your dishes. Add the sliced chicken, and then the rest of the goodies. . .

Pauline's Potato Salad

This is my mom by love Pauline. If I could. . .and if it were kind. . I'd rent her out for potato salad making lessons. . .but I can't and it wouldn't be nice. . and so at long last. . .here is her not so secret recipe. I have been told by my own sons. . ."Grandma's potato Salad is the best". They are quite correct. When we have family gatherings. . .she is more often than not given the task of the potato salad. I recently invited her over. I had the potatoes and eggs cooked and she put it together while I did the photo shoot. Please give our guest blogger Pauline a warm welcome.

Pauline's Potato Salad (serves 8 - 10)

• 10 medium fresh white potatoes
• 8 brown farm fresh eggs. . .(use brown. . .you can see if you have any egg shell left on the egg)
• 1 1/2 cup Miracle Whip
• 3/4 cup Sour cream
• handful of chopped chives
• 1 teaspoon salt
• 1/2 teaspoon pepper

1. The day ahead. . .boil your potatoes in a pot with a few teaspoons of salt. Leave the skins on. . .this is important. Boil for about 20 minutes and then test with a knife to see if they are done. ..if not. . leave a few more minutes. Drain. . and then cool for about 1/2 hour. Once cool enough to handle. . . use a sharp knife to grab a edge of peel and peel all the potatoes. Do not chill first. . .peel them while still warm. Refrigerate until chilled.
2. Put the eggs in a large enough pot to cover the eggs with water. Bring to a boil. . .put on the lid. . remove from heat. . and set the timer for 20 minutes. Drain the eggs. . and allow to cool. Once cooled. . take each egg. . set it on a cutting board and run through with a large sharp chef's knife. . .Scoop out the eggs and set aside. ( week old eggs can just be peeled)
3. Now. . .using a sharp paring knife. . and a chef knife. . set each chilled potato on a cutting board slice it in half. . .then with the paring knife. . cut each potato length wise into 1/3 inch strips. .and then cube by cutting in the opposite direction.
4. The uniform cubes of potatoes makes this salad so enjoyable. When the potatoes are cut by me in a hurry .. and not uniformed.. . my boys know I made it. . . .and the praise is scarce.
5. Chop the eggs into the bowl .. .(good news. . this doesn't need to be uniform cut)
6. Add the chopped chives to the bowl.
7. In a medium bowl. .combine the Miracle Whip Salad Dressing and the Sour cream. . with the salt and pepper. Pour half of it over the salad. . and stir all together. . .add a little more dressing at a time. You may need more or less depending on the size of your potatoes.
8. Chill until ready to serve.

Fruit Fritters - Gluten-free

(apple fritters to the left , small yellow plum fritters on right)
We love fruit fritters ....and these really taste just as good as the wheat flour ones.
I can't really tell the difference.

Ingredients

1 egg
1/2 cup milk
1 tsp vanilla
Beat with whisk

Mix together 1/3 cup gluten-free bread/bun mix
1/3 cup brown rice flour
1/3 cup tapioca flour
1 tbsp sugar

add dry ingred. to the liquid whisking until perfectly smooth
Add fruit and deep fry.

For apples , I core the apples then cut them in slices, dipping the apples into the batter then frying.
For the little yellow plums I dipped each singly into the batter before frying.
Larger fruit can be cut into pieces and stirred into batter and fried like pancakes.

Serve hot with sugar !!
Enjoy !

Pulled Pork Sandwiches

On a recent road trip, we stopped off at an ABC restaurant where I had my first pulled pork sandwich. I loved it! On the same weekend, I found a recipe in the July issue of Woman’s World, called Carolina Pulled Pork sandwiches. I’ve changed it up a bit, but however you make it, you won’t be disappointed. It is a perfect no ‘fuss meal’ to serve for a larger group.

Ingredients:

• 1 large onion, sliced
• 2 cloves garlic, crushed
• 2 - 3 pounds pork shoulder blade roast
• 2 tablespoons dry fajita seasoning
• ½ cup ketchup
• ¼ cup brown sugar
• ¼ cup cornstarch
• 2 tablespoons apple cider vinegar
• 1 teaspoon salt
• 1 teaspoon dry mustard
• 1/4- 1/2 cup BBQ sauce

Method:

1. Place onion and garlic in bottom of 3-qt slow cooker. Top with pork. Sprinkle with seasoning.
2. In a small bowl, whisk together ketchup, sugar, cornstarch, vinegar and salt, until smooth.
3. Pour over pork. Cover and cook on low about 8-10 hours. (to have it done in 8 hours, I cooked it on high for the first couple of hours.)
4. Transfer pork to a plate, reserving sauce in slow cooker. Skim off oil/fat coming to the top.
5. Cool pork slightly. Using two forks, shred pork into bite sized pieces. Return to slow cooker, mixing with sauce. Stir in 1/4 - 1/2 cup BBQ sauce, according to taste, if desired. Keep warm to serve.
6. If serving the next day, refrigerate and reheat in roaster or other ovenproof dish.

Serving suggestion: Serve on large buns with coleslaw and baked beans.

Mixed Greens

It's been one more hot day in the Fraser Valley. Record breaking temperatures.
The only thing that I can think of making is a fresh salad with all our garden vegetables.
This has been one of my favorite's this summer. It's simple, quick and has a kick to it and will be one of the first salads on the guys list. They all love bacon.
This comes from the kitchen of Steff, a younger friend of mine who's always trying something new. If I need a quick appetizer, I can count on her and now I have a good collection of recipes/appetizers on hand.

Mixed Greens

• 4 cups romaine lettuce
• 4 cups baby spinach
• 2 peppers red/green/yellow/orange
• 1 pkg bacon fried and chopped
• 1 cup feta cheese
• 1/2 cup pumpkin seeds

Prepare the lettuces together in a bowl and add the remaining ingredient on top.
Toss the last two ingredients together and toss on top just before serving.
I pour the dressing over and then mix it up slightly.
I love the colorful display, so I don't mix to much, rather let it soak through the leaves.

Dressing

• 1/2 cup virgin olive oil
• 4 fresh garlic cloves
• 7 tablespoons apple cider vinegar
• 2 teaspoons honey
• 2 teaspoons sugar
• salt/pepper to taste

Mix together and pour just before serving.

Make it ahead of time and take it along to the beach.

Bread for the Journey

Offer hospitality to one another without grumbling.

1 Peter 4:9

Do not forget to entertain strangers, for by so doing some have unwittingly entertained angels.

Hebrews 13:2

Hospitality was taught by example in most Mennonite homes. Friends, family and neighbours knew they were welcome at any time and it was not unusual to invite strangers for a meal – the farm hands, salesmen, a family in need.
The Bible urges each person to show hospitality to those around them and to do it generously and without complaining. Hospitality is also listed as one of the spiritual gifts especially given to some individuals.

So many think that hospitality requires a specially set table and a fancy meal. However in our busy lives, most of us don’t have the time or inclination to do this.
The hospitality the Bible speaks of merely requires that we willingly share what we have with others.

A bowl of soup, take out pizza, a cup of coffee or the beautifully prepared meal – a warm bed, the offer of a ride, or a place to stay when misfortune strikes. All are ways to show hospitality
to one another.

And don’t forget to extend that same hospitality to your children, your parents, and yes, even to yourself. In doing so you are a living example of the grace God has extended to you.

Pepper Relish

I love bell peppers, any colour - raw, roasted, saute'ed, pickled or grilled.
This pepper relish will make hot dogs and hamburgers a gourmet treat.
 It's also good served on sandwiches or alongside meatloaf and ham.

I am fortunate to have a greenhouse growing peppers in my neighbourhood
where they sell them by the bag full for a very reasonable price.

• 2 pounds red peppers*
• 2 pounds yellow peppers*
• 2 pounds green and orange peppers mixed*
• 2 pounds onions*
• 1/3 cup coarse salt

*(2 pounds prepared vegetables = 8 cups)

1. Cut peppers open, remove seeds and membranes and slice thinly into 1 ½ inch pieces.
2. Peel and slice onions into 1 1/2 inch pieces.
3. You should have about 32 cups prepared vegetables. 
4. Mix peppers and onions in a large bowl.
5. Add coarse salt and toss well.
6. Let mixture sit for 2 hours.
7. Drain and rinse well and place vegetables in a large stock pot.

• 2 1/2 cups sugar
• 2 teaspoons mustard seed
• 2 teaspoons celery seed
• 2 teaspoons  dry mustard
• 1/2 teaspoon turmeric
• 1/2 cup flour
• 2 1/2 tablespoons coarse salt

• 3 1/2 cups white vinegar
• 1/2 cup water
• 1 tablespoon cornstarch
• 2 tablespoons cold water

1. Mix dry ingredients together and stir into vegetables.
2. Add vinegar and water to vegetables in pot and mix well.
3. Bring to a boil and cook on medium high heat for about 10 minutes or just until vegetables are tender.
4. Mix cornstarch and water and stir into vegetable mixture. Bring to a boil.
5. Remove from heat.
6. Bring snap tops to a boil in a small pot.
7. Ladle pepper relish into sterilized jars and wipe top edge of jar before topping with a hot snap top.
8. Add ring - screw it on firmly but do not tighten.
9. Bring water to boil in canner. Water should cover jars.
10. Immerse jars in hot water, bring to a boil and process for about 4 minutes.
11. Remove from canner and cool.
12. Store in a cool dark place. Makes 10 pints