The Gift of Welcome

"You can share your heart and life with others, even if the meal is simple and the setting is humble. The most important gift of welcome simply says I care, I love you, and I have prepared a place for you."

The Woman's Study Bible, Second Edition

Copyright 1995, 2006 by Thomas Nelson, Inc.

New King James Version, Page 1636

Easy Chocolates

Oh, the joy of chocolate! These chocolates would be a great hostess gift to take if you were invited to someone's home for a meal or time of fellowship. Hostess gifts are a wonderful way of saying, "thank you for inviting us into your home". When we offer a little gift to the hostess for her thoughtfulness we are acknowledging all of her hard work and time in preparing for us. It is a very thoughtful thing to do. Blessings...

Recipe:

1 (12 oz.) package semi-sweet chocolate chips

3/4 cup sweetened condensed milk

1 teaspoon almond extract, or other flavor of your choice

dash of salt

1/3 cup finely diced maraschino cherries

finely ground pecans to roll chocolates in, about 1 cup.

1. Place chocolate chips and sweetened condensed milk in a microwave safe bowl; microwave on HIGH for 1 minute. Stir to combine and microwave for another 30 to 60 seconds, or until melted. Stir until the mixture is smooth. Be careful not to burn chocolate.

2. Add extract, salt and cherries and stir well. Refrigerate for about 30 minutes until mixture is firm enough to roll into balls.

3. Form mixture in 1" balls and roll in pecans. Store in an airtight container at room temperature.

Tip: You don't have to use cherries. If you choose to add extract only, you may want to roll the chocolate in coconut, or chocolate sprinkles, or something else.

Tip: Please don't refrigerate chocolate unless it is made with a dairy product such as cream cheese or whipping cream. The flavor of chocolate is greatly diminished by being chilled.

Incredibly Tender Beef Stew

This stew recipe is so good, and a little unusual in that it has brewed coffee in it. The coffee acts as a meat tenderizer, with excellent results. We love it, especially on these very cold days of winter. I cut the recipe in half for my husband and I and we can get two meals out of it. This is another wonderful dish from Marcia Adams book, "New Recipes from Quilt Country". Blessings...

Recipe:

1 cup all-purpose flour

1-1/2 teaspoons salt

1/2 teaspoon black pepper

3 tablespoons minced fresh thyme, or 1 teaspoon dried

3 pounds lean chuck roast, trimmed of fat, cut into 1-inch cubes

3 tablespoons vegetable oil

5 cups canned beef broth

1 cup strong brewed coffee

1 tablespoon Worcestershire sauce

1 teaspoon paprika

1 teaspoon sugar

3 tablespoons ketchup

6 medium potatoes, peeled and quartered

2 medium onions, quartered (I use only one)

6 medium carrots, peeled and quartered

1/2 cup peas, fresh or frozen

Minced fresh thyme, if desired

1. Place the flour, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, and the thyme in a paper bag and shake to blend. Add the beef, a few pieces at a time, and shake to coat. In a large stockpot, heat the oil over medium-high heat. Add the beef to the stockpot and brown each piece on all sides; don't overcrowd the pan or the meat won't brown properly. Work in batches if necessary.

2. When the meat is browned, add the stock, coffee, Worcestershire, paprika, sugar, ketchup, and remaining salt and pepper; stir to combine. Add the potatoes, onions, and carrots. Reduce the heat to low, cover, and simmer for 2 hours. Add the peas and continue cooking for 15 to 30 minutes or longer until the meat is very tender. (If a thicker stew is desired, thicken the mixture with 1 tablespoon cornstarch dissolved in 3 tablespoons of water.) Garnish with fresh thyme, if desired.

Yield: 6 servings

Favorite Meat Loaf

Meatloaf is not generally thought of as a meal fit for company, except maybe for a family gathering, but this recipe produces one that could be, in my opinion. The reason I say this is because this meatloaf is not one of those that is so full of fillers you would not recognize it as a meat dish. The slices are firm textured and don't fall apart into several pieces when cut and placed on the plate.

Like most people, we love a baked potato as part of this meal. To ensure that the potatoes are cooked through and fork-tender when the meatloaf is ready, push a metal skewer through each potato lengthwise. The metal acts as a heat conductor and the potato cooks more evenly. Cook the potatoes along side the meatloaf on the oven rack.

There is always left-over meatloaf for us, which is quickly reheated in the microwave, one minute per side, on high heat, on a covered plate. I do the potatoes in the microwave for the left-over meal. Follow the manufacturers instructions for your oven, or pierce the potato with a knife and wrap in plastic wrap. Place in the microwave on the turn table and cook on high heat until cooked through and fork-tender, about 5 minutes in my microwave. Blessings...

Recipe:

1 lb. ground beef, 4% fat

1/2 cup fine dry bread crumbs

1/4 cup non-fat plain yogurt

1 egg

1-1/2 teaspoons finely minced onion

1/2 teaspoon salt

1/2 teaspoon prime rib seasoning, optional

1/4 cup ketchup

Place all the ingredients in a medium size bowl and mix lightly with your hands just until blended. Do not over mix as this will toughen the meatloaf. Now place the meat in a 5" x 9" loaf pan and shape into a loaf. Bake in a 350 degree oven for 50 minutes. To serve, remove loaf from pan and place on a serving plate. Let meat rest for 10 minutes, covered to keep warm.

Yield: 6 to 8 servings

117 calories per slice

Tip: This recipe can easily be doubled.

Banana Nut Bread

I have updated my "older" banana bread recipe to make it a little healthier for breakfast or snacking. Try it and see what you think!
Blessings...

Recipe:

2-1/4 cups all-purpose flour

1/4 cup wheat bran

1/2 cup sugar

1/2 cup brown sugar (not packed)

3-1/2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1-1/4 cups mashed ripe bananas

1/4 cup 1% milk

3 tablespoons canola oil

1 egg

1 teaspoon lemon zest

1 tablespoon lemon juice

1 cup ground pecans, optional

1. Preheat oven to 350 degrees. Grease bottom only of loaf pan, 9 x 5 x 3 inches, or 2 loaf pans, 8-1/2 x 4-1/2 x 2-1/2 inches.

2. Mix all ingredients in a large mixing bowl; beat 15 seconds, scrape sides of bowl down with a spatula and beat another 15 seconds until mixed thoroughly. Do not over mix.

3. Pour into pan. Bake until wooden toothpick inserted in center comes out clean, 9-inch loaf 60 - 70 minutes, 8-inch loaves 50 - 60 minutes.

4. Cool in pans on wire rack for 10 minutes; remove from pan and cool completely before slicing.

5. Store tightly covered at room temperature for 3 - 4 days, or freeze for longer period of time.

Yield: 14 slices per 9" loaf
165 calories per slice without nuts, 222 calories per slice with nuts.

Tip: Over-ripe bananas have the best flavor and are easily mashed with a fork. Also, if you don't have the lemon juice and zest, just use one more tablespoon of milk, it works great.

Quick Hamburger Soup

I have seen many variations of this soup, in fact, my mom has made her version for as long as I can remember. I love my version because it is very fast and easy to make on the busiest of days. Blessings...

Recipe:

1 lb. 4% ground beef

1/4 teaspoon ground black pepper

1/4 teaspoon basil

1/4 teaspoon oregano

1 envelope dry onion soup mix (from a 2 oz. package)

7 cups water

1 8-oz. can tomato sauce

1 tablespoon soy sauce

1 cup thinly sliced celery

2 cups frozen mixed vegetables

1 cup elbow macaroni

1. Brown meat in a large soup pot.

2. Add spices, soup mix, water, tomato sauce and soy sauce.

3. Bring to a boil, cover and simmer over low heat for 15 minutes.

4. Add celery and frozen vegetables. Bring soup back to a boil, lower heat, cover and simmer for another 15 minutes or until veggies are fork tender.

5. Add elbow macaroni and simmer for 4-5 minutes or until macaroni is tender but firm. Do not overcook as macaroni will fall a part.

Yield: 10-1/2 cups
132 calories per cup.

Tip: When using dried herbs, if you will rub them between your fingers as you add them to the pot, the flavor is released and makes a much better tasting dish.

Cinnamon Swirl Quick Bread

A "quick" bread is so nice to bake because of the ease and simplicity of not needing yeast. This one is great for breakfast with fruit and tea, and the extra loaf freezes beautifully for future needs. Blessings...

Recipe:

4 cups flour

2 teaspoons baking soda

1 teaspoon salt

1/2 cup vegetable oil

2-1/2 cups sugar, divided

2 cups low-fat buttermilk

2 eggs

1 tablespoon ground cinnamon

2 tablespoons finely chopped pecans

1. In a large mixing bowl, combine flour, baking soda and salt.

2. In a small bowl, combine oil and 1-1/2 cups of the sugar.

3. Add buttermilk and eggs to the oil and sugar mixture; mix well.

4. Stir this mixture into the dry ingredients just until moistened.

5. Fill two greased 8" x 4" loaf pans about one-third full.

6. Combine the cinnamon and remaining sugar; sprinkle half over the batter.

7. Top with remaining batter and sprinkle with remaining cinnamon-sugar.

8. Swirl batter with a knife and sprinkle 1 tablespoon nuts over each loaf.

9. Bake in a 350 degree preheated oven for 45-55 minutes or until a toothpick inserted near the center comes out clean.

10. Cool in pans for 10 minutes before removing to a wire rack.

Tip: For ease in removing the bread from the pans, run a bread and butter knife around the perimeter of the pan to loosen, then using a spatula, lift the bread up from the bottom of the pan. Carefully turn the bread out onto the rack to cool completely. Place unused loaf in a freezer bag for storage in the freezer.