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HERBED SKILLET CORNBREADHERBED SKILLET CORNBREADServes 6 to 8 Corn has always been especially important to the diet of many South ern farmers, particularly during the years when the dreaded boll weevil wreaked havoc on the cotton crop. There are dozens of varieties of cornbread cooked in the South: corn pone, hoecake, hush puppies, spoon bread, and for a few old-timers, crackling bread and ash cake cornbread, the last one laying claim to medicinal value. Many farmers still openly boast that they love their cornbread better than cake. This is our family's standard buttermilk cornbread recipe, but I have dressed it up with some fresh herbs, which I think provide a refreshing taste. 1 cup cornmeal 1/2 cup all-purpose flour 1 tablespoon sugar 1 tablespoon baking powder 1/2 teaspoon salt 1 cup buttermilk 1/4 cup bacon drippings (you can substitute melted butter) 2 eggs, lightly beaten 1 teaspoon each, fresh and finely chopped: chives, parsley, sage, thyme 1. Preheat oven to 400* F. 2. In a medium bowl, combine the cornmeal, flour, sugar, baking powder, and salt. 3. Add the buttermilk, bacon drippings or melted butter, and eggs and stir until just combined. Add the herbs and stir until the mixture is smooth. 4. Grease a heavy 9-inch cast-iron skillet and set in the preheated oven for about 4 minutes. Remove from oven, pour in the batter, and bake for about 20 to 25 minutes or until the top is golden-brown and a knife inserted in the center comes out clean. Coolon a wire rack, cut into large pieces, and serve warm or at room temperature. Dori Sanders' Country Cooking The Simple Woman's Daybook ~ #9 ~ 11/18/08For Today...
Our 2 girls. Just love those smiles, just love their laughter. When did they grow up? To read other Daybooks click here --> http://thesimplewomansdaybook.blogspot.com/ Blessings from Ohio, Kim Wolf<>< Cauliflower Cheddar SoupIngredients
Directions Blanch cauliflower in boiling salted water and refresh under cold water. Drain and set aside. Melt butter in large saucepan, add onions and saute until tender and translucent. Add garlic and saute' 30 seconds. Add flour and cook and stir 2 minutes. Whisking hard, add half and half and chicken broth. Bring mixture to a boil. Reduce to a simmer and stir in cheese. Add the seasonings and mustard. Lower heat to be sure soup does not boil again or it may curdle. Add cauliflower and heat through. Garnish with bits of red pepper and lots of minced parsley. Makes 2 quarts. Create in me clean heart..........
Parents' ResponsibilitiesParents' Responsibilities "Hear, O Israel: The LORD our God, the LORD is one! Being Ready for Rough Times ..Charles StanleyBeing Ready for Rough Times1 Peter 1:13-14 The apostle Peter knew that hard days lay ahead for his fellow believers. So he reminded them about their security as children of God: they were chosen by Him, born into a living hope, given spiritual protection during this life, and guaranteed eternity in heaven with their Father. Peter then gave them specific ways to prepare for the coming trials. His words, divinely inspired by the Lord, can guide us as well. His first instruction relates to our minds: What we believe has a direct impact on our response to life's problems. If we trust that God is looking out for us, then we will feel less threatened by hard circumstances. But if we decide we must rely on ourselves, then we are more likely to react poorly to situations beyond our control. A negative attitude--whether from anger, fear, worry, or jealousy--can make a hard time worse. Preparation for the future starts with developing biblical thinking. A second lesson from Peter is to be "sober in spirit"--in other words, to maintain our balance in the midst of crises (v. 13). That requires resisting quick fixes to problems and refusing to embrace ungodly ideas or philosophies. Our enemy Satan is quick to offer suggestions designed to trip us up or turn us away from God's path. With the Spirit's help, we can learn to stand firm in a crisis and steadfastly follow the Lord. Our culture is increasingly distancing itself from Jesus Christ and opposing His followers. Are you preparing spiritually for whatever the future holds? Don't You Just Love the Little Things?Today started out so gloomy and cold as the rain brought in such frigid temperatures. But I needed to go out to my favorite Old Order German Baptist farm dairy this morning to get some more whole milk and brown eggs. Even on gloomy days, that little trip brings a smile to me face. It's a nice 15-20 minute drive and I had my sweet little dog, Maggie, w/me and I put my CD of the music from PBS's "Frontier House" in the player and we were off. There was some sort of 'big doin's' at the Old Order meeting house this morning b/c I passed no fewer than 11 horses and buggies on my errand. That's always such a wonderful sight. When I got home, I fixed dh's favorite Saturday morning breakfast, Amish French Toast (http://www.homesteadblogger.com/wannabeone/105269/) and don't you know that 2 (TWO!!) of the eggs I cracked open had double yokes!! Then, about an hour later, the weather got cold enough that our rain turned to giant, fluffy snowflakes for about 2-1/2 hours. What a lovely sight on a dark, quiet (except for the Ohio State Buckeye football game! It's the little things in life that mean the most. PTL. Blessings from Ohio, Kim Wolf<>< We have a home !!!!Well here we are...... Let me first say that moving or making the move does not come without trials....lol Ya, now I can laugh about things but I can tell you that I wasn't laughing when they did happen. Everyone is looking for thier perverbial " Garden of Eden" here on earth and or heaven on earth to live peacably while we wait for the Lord's return. Perhaps if our little homestead was in heaven we would all be happy and content right ? While we found a 2 bedroom mobile home, 2 bathrooms 14 x 60. In the country of course. The girls are happy the landlords daughter has 2 horses pastured out here behind our place. They are ok with us having our goats and fencing in an area for them here. We have a nice sized porch to sit out on , so that is good . Have to watch out for the fire ant hills but that is part of TN. OK so for the trials.... The Second night we had a electrical fire in the furnace, house was filling with smoke we got out and tried to wake up neighbours and no luck. Well the guy up the road was up shotting cyottes so he called the landlord for us. We aired out the house and then slept well , after the landlord brought us space heaters to use. What a House Warming !!! Linda Dutch Apple PreservesDutch Apple Preserves1 pound Granny Smith Apples, 3 to 4 apples 1/2 cup golden raisins 1 1/2 cups water 1/4 cup bottled lemon juice 1 teaspoon ground cinnamon 1/4 teaspoon allspice 4 1/2 cups sugar 1 cup light brown sugar 1/2 teaspoon margarine 1 pouch fruit pectin Wash 6 to 8 ounce, 1/2 pint jars and screw bands and set aside. Wash and prepare lids according to manufacturers directions. Cut open pectin pouch, stand upright in a cup and set aside. To prepare fruit mixture: Peel and core apples, finely chop. In a medium bowl combine apples, raisins, and water. Measure 3 1/2 cups of apple mixture into a 6 to 8 quart saucepan. Stir in lemon juice, cinnamon, and allspice. Add sugar and margarine to apple mixture. Margarine reduces foaming during boiling. Bring to a boil over high heat, stirring constantly. Bring to a full rolling boil. (A full rolling boil is one that continues to bubble while you are stirring.) Quickly add pectin, stir. Return mixture to a full rolling boil and boil hard for exactly 1 minute, stirring constantly. Remove from heat and continue to stir for 15 seconds longer. Skim off any foam with a metal spoon. Quickly ladle preserves into clean 8-ounce jars. Wipe jar rims and threads with damp clothe. Cover with two-piece lids. Process in boiling water bath canner for 10 minutes. Remove jars and cool completely before checking seals. Check seals. Label and date. Makes 6, 1/2 pint jars. To our mothers in Arms
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