1 lb. hericots verts (thin French green beans) or regular green beans
2 tsp. fresh lemon juice
2 tsp. finely chopped fresh flat-leaf parsley leaves (wash & dry before chopping)
1 tsp. freshly grated lemon zest
Salt & freshly ground black pepper, to taste
Trim regular green beans if using & in lg. saucepan of boiling salted water, cook beans til crisp-tender -- 2 min. for hericots verts or 3-4 min. for regular green beans -- & drain in colander. In bowl toss beans w/ lemon juice, parsley, lemon zest & season w/ salt & pepper. Prep time: 15 min. Cook time: 5 min. Serves 8.
Monday, December 12, 2011
KENTUCKY DERBY CREAMY CHEDDAR GRITS SOUFFLE
1 c. grated, sharp Cheddar cheese
1 c. raw grits
4 c. milk
1 tsp. salt
1/4 tsp. pepper
A pinch of cayenne pepper
4 oz. butter
4 eggs, separated
Preheat oven to 375 deg. F. Grease 2 qt. souffle dish well & springkle 2 tbsp. of cheese around sides and bottom of dish. Cook grits in milk w/ salt til done. Add pepper, cayenne, butter, cheese & egg yolks to grits. Stir well & let cool.
Whip egg whites til stiff & carefully fold into grits mixture. Pour into prepared souffle dish & bake for 20-30 min. Serves 6-8.
1 c. raw grits
4 c. milk
1 tsp. salt
1/4 tsp. pepper
A pinch of cayenne pepper
4 oz. butter
4 eggs, separated
Preheat oven to 375 deg. F. Grease 2 qt. souffle dish well & springkle 2 tbsp. of cheese around sides and bottom of dish. Cook grits in milk w/ salt til done. Add pepper, cayenne, butter, cheese & egg yolks to grits. Stir well & let cool.
Whip egg whites til stiff & carefully fold into grits mixture. Pour into prepared souffle dish & bake for 20-30 min. Serves 6-8.
BANANA CORN FRITTERS
3/4 c. yellow cornmeal
1/2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/4 - 1/2 tsp. ground chipotle chili or cayenne pepper
1 1/4 c. roughly mashed bananas (about 3 med.)
1 lg. egg
2 tbsp. milk or buttermilk
2 tbsp. canola oil
Preheat oven to 400 deg. F. Coat baking sheet w/ cooking spray.
Whisk cornmeal, flour, baking powder, salt cinnamon & chipotle (or cayenne) in med. bowl. Mix banana, egg & milk (or buttermilk) in another med. bowl. Add cornmeal mixture to banana mixture & stir til just incorporated.
Heat 1 tbsp. oil in lg. nonstick skillet over med.-high heat. Reduce heat to med.; using 2 tbsp. of batter for ea., space 5 fritters evenly in pan. Cook til golden brown, 30 sec. - 2 min. per side. Transfer to prepared baking sheet. Cook 2nd batch w/ remaining oil & batter, adjusting heat to prevent burning.
Transfer fritters to oven & bake til puffed & firm to touch, 8-10 min. (If you wish to make ahead: Reheat @ 350 deg. F. for 15-20 min.)
Makes 5 servings, 2 cakes ea.
Nutrition information per serving: 243 cal.; 8 g. fat (1 g. sat. fat); 43 mg. chol.; 41 g. carbs.; 5 g. pro.; 4 g. fiber; 326 mg. sodium.
Note: Chipotle peppers are dried, smoked jalapeno peppers, often used to add heat & a smoky flavor to foods. Ground chipotle can be found in the specialty-spice section of most supermarkets.
1/2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/4 - 1/2 tsp. ground chipotle chili or cayenne pepper
1 1/4 c. roughly mashed bananas (about 3 med.)
1 lg. egg
2 tbsp. milk or buttermilk
2 tbsp. canola oil
Preheat oven to 400 deg. F. Coat baking sheet w/ cooking spray.
Whisk cornmeal, flour, baking powder, salt cinnamon & chipotle (or cayenne) in med. bowl. Mix banana, egg & milk (or buttermilk) in another med. bowl. Add cornmeal mixture to banana mixture & stir til just incorporated.
Heat 1 tbsp. oil in lg. nonstick skillet over med.-high heat. Reduce heat to med.; using 2 tbsp. of batter for ea., space 5 fritters evenly in pan. Cook til golden brown, 30 sec. - 2 min. per side. Transfer to prepared baking sheet. Cook 2nd batch w/ remaining oil & batter, adjusting heat to prevent burning.
Transfer fritters to oven & bake til puffed & firm to touch, 8-10 min. (If you wish to make ahead: Reheat @ 350 deg. F. for 15-20 min.)
Makes 5 servings, 2 cakes ea.
Nutrition information per serving: 243 cal.; 8 g. fat (1 g. sat. fat); 43 mg. chol.; 41 g. carbs.; 5 g. pro.; 4 g. fiber; 326 mg. sodium.
Note: Chipotle peppers are dried, smoked jalapeno peppers, often used to add heat & a smoky flavor to foods. Ground chipotle can be found in the specialty-spice section of most supermarkets.
Savory Stuffed Mushrooms
Preparation time: 25 min Servings: 6
Cooking time: 10 min
Ingredients:
2 tbsp parsley, chopped, or 2 tsp parsley flakes
1 cup seasoned stuffing mix
1/4 tsp garlic powder, or 2 cloves garlic, minced
1 small onion, chopped
1/3 cup unsalted butter
3 oz cream cheese, softened
3 tbsp grated Parmesan cheese
1 lb mushrooms
Cooking Directions:
Preheat oven to 425°F. Remove stems from mushrooms. Chop enough to make 1 cup stems and set aside. Melt 2 Tbsp butter in a saucepan over medium heat. Brush mushroom caps with butter and place top side down in a shallow baking pan. Melt remaining butter in same pan. Add chopped mushroom stems, onion and garlic powder and cook 4-5 minutes, or until tender. Stir in cream cheese, Parmesan cheese and parsley. Add stuffing. Mix lightly. Spoon about 1 Tbsp stuffing mixture into each mushroom cap. Bake 10 minutes, or until mushrooms are heated through.
Cooking time: 10 min
Ingredients:
2 tbsp parsley, chopped, or 2 tsp parsley flakes
1 cup seasoned stuffing mix
1/4 tsp garlic powder, or 2 cloves garlic, minced
1 small onion, chopped
1/3 cup unsalted butter
3 oz cream cheese, softened
3 tbsp grated Parmesan cheese
1 lb mushrooms
Cooking Directions:
Preheat oven to 425°F. Remove stems from mushrooms. Chop enough to make 1 cup stems and set aside. Melt 2 Tbsp butter in a saucepan over medium heat. Brush mushroom caps with butter and place top side down in a shallow baking pan. Melt remaining butter in same pan. Add chopped mushroom stems, onion and garlic powder and cook 4-5 minutes, or until tender. Stir in cream cheese, Parmesan cheese and parsley. Add stuffing. Mix lightly. Spoon about 1 Tbsp stuffing mixture into each mushroom cap. Bake 10 minutes, or until mushrooms are heated through.
Mushroom Bread Pudding
Preparation time: 20 min Servings: 4
Cooking time: 50 min
Ingredients:
1 cup skim milk
1/2 cup grated Parmesan cheese
1 tbsp unsalted butter
6 slices whole wheat bread, cut in half
3 eggs
1/4 tsp salt to taste (optional)
1/4 cup water
1/2 lb mushrooms, quartered
1/2 tsp oregano, or 2 tsp fresh
1/2 tsp thyme, or 2 tsp fresh
1 cup Swiss cheese, or provolone cheese, grated
1 tbsp olive oil
1 onion, coarsely chopped
Cooking Directions:
Preheat oven to 375°F. Melt butter in a heavy nonstick skillet over medium high heat. Sauté onion, oregano and thyme 7-8 minutes, stirring frequently, or until onion is softened. Add water if skillet becomes dry. Add oil and mushrooms. Sauté 3-4 minutes, stirring frequently. Remove from heat and season with salt and pepper to taste. Combine milk and eggs in a bowl. Combine cheeses in another bowl. Butter a deep baking dish. Arrange half the bread evenly in bottom of baking dish. Top with mushroom mixture. Sprinkle with half the cheese. Top with remaining bread. Sprinkle with remaining cheese. Pour milk and egg mixture evenly over cheese. Cover and bake 20 minutes. Remove cover and bake another 10-15 minutes or until custard is set.
Cooking time: 50 min
Ingredients:
1 cup skim milk
1/2 cup grated Parmesan cheese
1 tbsp unsalted butter
6 slices whole wheat bread, cut in half
3 eggs
1/4 tsp salt to taste (optional)
1/4 cup water
1/2 lb mushrooms, quartered
1/2 tsp oregano, or 2 tsp fresh
1/2 tsp thyme, or 2 tsp fresh
1 cup Swiss cheese, or provolone cheese, grated
1 tbsp olive oil
1 onion, coarsely chopped
Cooking Directions:
Preheat oven to 375°F. Melt butter in a heavy nonstick skillet over medium high heat. Sauté onion, oregano and thyme 7-8 minutes, stirring frequently, or until onion is softened. Add water if skillet becomes dry. Add oil and mushrooms. Sauté 3-4 minutes, stirring frequently. Remove from heat and season with salt and pepper to taste. Combine milk and eggs in a bowl. Combine cheeses in another bowl. Butter a deep baking dish. Arrange half the bread evenly in bottom of baking dish. Top with mushroom mixture. Sprinkle with half the cheese. Top with remaining bread. Sprinkle with remaining cheese. Pour milk and egg mixture evenly over cheese. Cover and bake 20 minutes. Remove cover and bake another 10-15 minutes or until custard is set.
Chinese Carrot and Mushroom Stir-Fry
Preparation time: 10 min Servings: 4
Cooking time: 5 min
Ingredients:
2 tbsp vegetable broth
2 tbsp low sodium soy sauce
2 tbsp hoisin sauce
8-3/4 oz flat mushrooms, sliced
1/2 lb canned bamboo shoots, drained
6-1/4 oz carrots, cut into strips
1 green bell pepper, cored, deseeded and cubed
2 tbsp sesame oil
Cooking Directions:
Heat the oil in a wok or large heavy-based frying pan. Add the carrot and green pepper and stir-fry for 1 minute. Add the mushrooms, cover and cook for 2 minutes, stirring occasionally. Add the bamboo shoots, then gradually stir in the soy sauce, hoisin sauce, and vegetable stock. Bring to the boil, simmer for 1 minute, then serve immediately.
Nutritionist Recommended For:
Low Calories
Low Cholesterol
Cooking time: 5 min
Ingredients:
2 tbsp vegetable broth
2 tbsp low sodium soy sauce
2 tbsp hoisin sauce
8-3/4 oz flat mushrooms, sliced
1/2 lb canned bamboo shoots, drained
6-1/4 oz carrots, cut into strips
1 green bell pepper, cored, deseeded and cubed
2 tbsp sesame oil
Cooking Directions:
Heat the oil in a wok or large heavy-based frying pan. Add the carrot and green pepper and stir-fry for 1 minute. Add the mushrooms, cover and cook for 2 minutes, stirring occasionally. Add the bamboo shoots, then gradually stir in the soy sauce, hoisin sauce, and vegetable stock. Bring to the boil, simmer for 1 minute, then serve immediately.
Nutritionist Recommended For:
Low Calories
Low Cholesterol
Tofu with Artichoke and Mushroom Ragu
Preparation time: 15 min Servings: 4
Cooking time: 20 min
Ingredients:
1 tbsp parsley, minced
2 tsp unsalted butter
1/4 lb mushrooms, sliced
1/2 cup vegetable broth
1 lb firm tofu, patted dry and cut into 1 in. slices
2 cups Italian style peeled tomatoes, coarsely chopped
1/2 tsp oregano, or 1-1/2 tsp fresh, chopped
1/4 tsp thyme, or 1 tsp fresh, chopped
9 oz frozen artichoke hearts, thawed
Cooking Directions:
Melt butter in a heavy non-reactive saucepan over medium high heat. Sauté mushrooms 4 minutes or until lightly browned. Add stock and boil until mixture is reduced by half. Add next 4 ingredients and salt and pepper to taste. Simmer 4 minutes, stirring frequently, until sauce thickens. Stir in parsley and remove from heat. Set aside and keep warm. Turn on broiler. Season tofu with pepper to taste. Arrange tofu on a broiler pan and broil 3-4 minutes per side or until tofu is golden. Serve tofu topped with sauce.
Nutritionist Recommended For:
Low Cholesterol
Cooking time: 20 min
Ingredients:
1 tbsp parsley, minced
2 tsp unsalted butter
1/4 lb mushrooms, sliced
1/2 cup vegetable broth
1 lb firm tofu, patted dry and cut into 1 in. slices
2 cups Italian style peeled tomatoes, coarsely chopped
1/2 tsp oregano, or 1-1/2 tsp fresh, chopped
1/4 tsp thyme, or 1 tsp fresh, chopped
9 oz frozen artichoke hearts, thawed
Cooking Directions:
Melt butter in a heavy non-reactive saucepan over medium high heat. Sauté mushrooms 4 minutes or until lightly browned. Add stock and boil until mixture is reduced by half. Add next 4 ingredients and salt and pepper to taste. Simmer 4 minutes, stirring frequently, until sauce thickens. Stir in parsley and remove from heat. Set aside and keep warm. Turn on broiler. Season tofu with pepper to taste. Arrange tofu on a broiler pan and broil 3-4 minutes per side or until tofu is golden. Serve tofu topped with sauce.
Nutritionist Recommended For:
Low Cholesterol
Whistlin' Whiskey
Forget whistling Dixie -- you'll be whistling whiskey with this beverage. The combinations of a few traditional drinks comes together for a taste that's completely out of the ordinary. Stir up a bowl of this concoction and it will surely be the life of the party.
Ingredients
1 (12 fluid oz.) can frozen lemonade concentrate 1 (6 oz.) can frozen orange juice concentrate 2 cups strong brewed black tea 1 cup white sugar 2 cups whiskey 7 cups water 1 quart ginger ale soda 2 lemons - cut into wedges, for garnish
Methods/steps
In a large plastic container combine lemonade concentrate, orange juice concentrate, tea, sugar, whiskey and water. Mix well and freeze for 24 hours. Scoop into a tall glass, 3/4 full, and pour ginger ale to fill the glass. Stir and garnish with lemon wedges.
Ingredients
1 (12 fluid oz.) can frozen lemonade concentrate 1 (6 oz.) can frozen orange juice concentrate 2 cups strong brewed black tea 1 cup white sugar 2 cups whiskey 7 cups water 1 quart ginger ale soda 2 lemons - cut into wedges, for garnish
Methods/steps
In a large plastic container combine lemonade concentrate, orange juice concentrate, tea, sugar, whiskey and water. Mix well and freeze for 24 hours. Scoop into a tall glass, 3/4 full, and pour ginger ale to fill the glass. Stir and garnish with lemon wedges.
Apple Tossed Salad
An apple a day keeps the doctor away... along with the dinnertime doldrums. Sink your teeth into this salad that's tossed with heavenly herbs and onions. It will put those simple garden salads to shame.
Ingredients
1/3 cup red wine vinegar or cider vinegar 1/4 cup olive or vegetable oil 3 tbsp. water 1 garlic clove, minced 1 tsp. onion powder 1/2 tsp. Italian seasoning 1/4 tsp. dried parsley flakes 1/4 tsp. salt 1/4 tsp. pepper 8 cups torn romaine 1 medium red apple, thinly sliced 1 small sweet onion, sliced and separated into rings 1/4 cup sunflower kernels or walnuts
Methods/steps
In a jar with a tight-fitting lid, combine the first nine ingredients; shake well. In a salad bowl, combine the romaine, apple, onion and sunflower kernel. Add dressing and toss to coat. Let stand for 30 minutes.
Ingredients
1/3 cup red wine vinegar or cider vinegar 1/4 cup olive or vegetable oil 3 tbsp. water 1 garlic clove, minced 1 tsp. onion powder 1/2 tsp. Italian seasoning 1/4 tsp. dried parsley flakes 1/4 tsp. salt 1/4 tsp. pepper 8 cups torn romaine 1 medium red apple, thinly sliced 1 small sweet onion, sliced and separated into rings 1/4 cup sunflower kernels or walnuts
Methods/steps
In a jar with a tight-fitting lid, combine the first nine ingredients; shake well. In a salad bowl, combine the romaine, apple, onion and sunflower kernel. Add dressing and toss to coat. Let stand for 30 minutes.
Bread Bowl Fondue
It's not the traditional cheese fondue you are accustomed to, but it's every bit as good. We've even found a great-tasting way to ham it up. One bite and there's no denying that this medley will melt in your mouth.
Ingredients
1 (1 lb.) loaf round bread 8 oz. cheddar cheese, cubed 2 cups sour cream 1 (8 oz.) pkg. cream cheese, softened 1 cup diced fully cooked ham 1/2 cup chopped green onions 1 (4 oz.) can chopped green chilies 1 tsp. Worcestershire sauce 2 tbsp. vegetable oil 1 tbsp. butter, melted Assorted fresh vegetables
Methods/steps
Cut the top fourth off the loaf of bread; set top aside. Carefully hollow out bottom, leaving a 1/2-in. shell. Cube removed bread; set aside. In a bowl, combine the process cheese, sour cream and cream cheese. Stir in the ham, green onions, chilies and Worcestershire sauce. Spoon into bread shell; replace top. Wrap tightly in heavy-duty foil and place on a baking sheet; bake at 350 degrees for 60-70 minutes or until the filling is heated through. Meanwhile, toss reserved bread cubes with oil and butter. Place in a 15-in. x 10-in. x 1-in. baking pan. Bake for 10-15 minutes or until golden brown, stirring occasionally. Unwrap loaf and remove bread top; stir filling. Serve with vegetables and toasted bread cubes.
Additional Tips
Prep time 15 min Cook time 1 hr Ready in 1 hr 15 min
Ingredients
1 (1 lb.) loaf round bread 8 oz. cheddar cheese, cubed 2 cups sour cream 1 (8 oz.) pkg. cream cheese, softened 1 cup diced fully cooked ham 1/2 cup chopped green onions 1 (4 oz.) can chopped green chilies 1 tsp. Worcestershire sauce 2 tbsp. vegetable oil 1 tbsp. butter, melted Assorted fresh vegetables
Methods/steps
Cut the top fourth off the loaf of bread; set top aside. Carefully hollow out bottom, leaving a 1/2-in. shell. Cube removed bread; set aside. In a bowl, combine the process cheese, sour cream and cream cheese. Stir in the ham, green onions, chilies and Worcestershire sauce. Spoon into bread shell; replace top. Wrap tightly in heavy-duty foil and place on a baking sheet; bake at 350 degrees for 60-70 minutes or until the filling is heated through. Meanwhile, toss reserved bread cubes with oil and butter. Place in a 15-in. x 10-in. x 1-in. baking pan. Bake for 10-15 minutes or until golden brown, stirring occasionally. Unwrap loaf and remove bread top; stir filling. Serve with vegetables and toasted bread cubes.
Additional Tips
Prep time 15 min Cook time 1 hr Ready in 1 hr 15 min
Broccoli Soup
Even those picky eaters that aren't big fans of vegetables won't be able to resist this scrumptious broccoli soup. Made from scratch, you can -- and you will -- love every spoonful of this palate-pleasing pottage. For a variety, experiment with the vegetables of your choice.
Ingredients
1 lb. broccoli 1 tbsp. instant onion flakes 1 tsp. salt 1/4 tsp. white pepper 1 tbsp. flour 1 tsp. sweet basil 1 1/3 cups water 1 chicken bouillon cube 1 (13 oz.) can of evaporated milk
Methods/steps
Fresh broccoli should be washed, trimmed and broken into small pieces. Place broccoli in medium saucepan; add next 7 ingredients. Cover and bring to boil; simmer until tender, 10 to 15 minutes. Remove some florets and set aside for garnish. Pure or blend remaining broccoli, return to heat, and stir in evaporated milk. Heat to serving temperature.
Additional Tips
Ready in 40 minutes
Ingredients
1 lb. broccoli 1 tbsp. instant onion flakes 1 tsp. salt 1/4 tsp. white pepper 1 tbsp. flour 1 tsp. sweet basil 1 1/3 cups water 1 chicken bouillon cube 1 (13 oz.) can of evaporated milk
Methods/steps
Fresh broccoli should be washed, trimmed and broken into small pieces. Place broccoli in medium saucepan; add next 7 ingredients. Cover and bring to boil; simmer until tender, 10 to 15 minutes. Remove some florets and set aside for garnish. Pure or blend remaining broccoli, return to heat, and stir in evaporated milk. Heat to serving temperature.
Additional Tips
Ready in 40 minutes
Beef Pot Pie
There's no question as to where the beef is. This tasty beef pot pie is where's it at. If you're in search of a quick after-school meal that satisfies, this pie is a slice of heaven.
Ingredients
1 lb. ground beef 1 medium onion, chopped 1 jar of Taco sauce, 16 oz. 1 cup shredded cheddar cheese 1 cup Original Bisquick 1/2 cup of milk 1 egg
Methods/steps
Heat oven to 400 degrees. Cook beef and onion in ovenproof 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in taco sauce. Sprinkle with cheese. Stir remaining ingredients until blended. Pour over beef mixture. Bake about 30 minutes or until golden brown.
Additional Tips
Ready in 1 hour
Ingredients
1 lb. ground beef 1 medium onion, chopped 1 jar of Taco sauce, 16 oz. 1 cup shredded cheddar cheese 1 cup Original Bisquick 1/2 cup of milk 1 egg
Methods/steps
Heat oven to 400 degrees. Cook beef and onion in ovenproof 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in taco sauce. Sprinkle with cheese. Stir remaining ingredients until blended. Pour over beef mixture. Bake about 30 minutes or until golden brown.
Additional Tips
Ready in 1 hour
PHILADELPHIA-STYLE APPLE CAKE
Be sure to grease Bundt pan really well, & avoid cooking spray as it could cause cake to stick.
6 c. peeled & thinly sliced Granny Smith apples (about 3 lg.)
½ c. + 5 tbsp. granulated sugar, divided
3 c. all-purpose flour
1 tbsp. baking powder
½ tsp. salt
4 eggs
½ c. light brown sugar
1 c. vegetable oil
½ c. orange juice
2 ½ tsp. vanilla extract
1. Preheat oven to 350° F. Grease, sugar & flour 10” Bundt or tube pan.
2. Combine apple slices w/ 5 tbsp. granulated sugar & cinnamon; set aside.
3. Combine flour, baking powder & salt in bowl & set aside.
4. Beat eggs w/ remaining granulated sugar & brown sugar. Add vegetable oil, orange juice & vanilla; beat well. Gradually blend in flour mixture & mix til well blended (about 1 min.).
5. Pour 1/3 of batter into pan. Top w/ ½ the apple slices, draining of any liquid. Pour in ½ remaining batter & top w/ remaining apple slices. Top w/ remaining batter, making sure apples are covered.
6. Bake 55-60 min., til top turns golden brown & knife inserted near center comes out clean. Let cool 10 min. in pan. Turn out onto wire rack & let cool completely. Serves 16.
Nutritional fact per serving: 320 cal.; 15 g. fat; 55 mg. chol.; 4 g. pro.; 47 g. carbs.; 2 g. fiber; 190 mg. sodium.
6 c. peeled & thinly sliced Granny Smith apples (about 3 lg.)
½ c. + 5 tbsp. granulated sugar, divided
3 c. all-purpose flour
1 tbsp. baking powder
½ tsp. salt
4 eggs
½ c. light brown sugar
1 c. vegetable oil
½ c. orange juice
2 ½ tsp. vanilla extract
1. Preheat oven to 350° F. Grease, sugar & flour 10” Bundt or tube pan.
2. Combine apple slices w/ 5 tbsp. granulated sugar & cinnamon; set aside.
3. Combine flour, baking powder & salt in bowl & set aside.
4. Beat eggs w/ remaining granulated sugar & brown sugar. Add vegetable oil, orange juice & vanilla; beat well. Gradually blend in flour mixture & mix til well blended (about 1 min.).
5. Pour 1/3 of batter into pan. Top w/ ½ the apple slices, draining of any liquid. Pour in ½ remaining batter & top w/ remaining apple slices. Top w/ remaining batter, making sure apples are covered.
6. Bake 55-60 min., til top turns golden brown & knife inserted near center comes out clean. Let cool 10 min. in pan. Turn out onto wire rack & let cool completely. Serves 16.
Nutritional fact per serving: 320 cal.; 15 g. fat; 55 mg. chol.; 4 g. pro.; 47 g. carbs.; 2 g. fiber; 190 mg. sodium.
PUMPKIN PIE
Makes 1-9” pie, enough to serve 10-12.
1 unbaked 9” Pie Crust, homemade or store bought
1-15 oz. can pumpkin puree (Libby’s Pure Pumpkin)
¾ c. sugar
1 ½ tsp. cornstarch
½ tsp. sea salt
1 tsp. ground cinnamon
¼ tsp. ground cloves
¼ tsp. ground ginger
¼ tsp. ground nutmeg
¼ tsp. ground allspice
¼ tsp. ground mace
1 tsp. pure vanilla extract
1 ½ c. whole milk
2 extra-lg. eggs
1) Position rack in center of oven & preheat to 450° F.
2) Put pumpkin, sugar, cornstarch, salt, cinnamon, cloves, ginger, nutmeg, allspice, mace, & vanilla in bowl of stand mixer fitted w/ paddle attachment. Paddle @ low-med. speed approximately 2 min.
3) W/ motor running, pour in milk in 2 additions. Stop motor, scrape sides of bowl w/ wooden spatula, restart, & paddle for additional 2 min. Add eggs & paddle til absorbed, approximately 2 additional min.
4) Pour mixture into 9” pie crust in pan & bake 15 min., then lower heat to 375° F. & bake til finger dabbed onto surface emerges clean, 30-40 min.
5) Remove pie from oven & let cool 1-2 hrs. Slice & serve right away or cover w/ plastic & refrigerate for up to 3 days.
1 unbaked 9” Pie Crust, homemade or store bought
1-15 oz. can pumpkin puree (Libby’s Pure Pumpkin)
¾ c. sugar
1 ½ tsp. cornstarch
½ tsp. sea salt
1 tsp. ground cinnamon
¼ tsp. ground cloves
¼ tsp. ground ginger
¼ tsp. ground nutmeg
¼ tsp. ground allspice
¼ tsp. ground mace
1 tsp. pure vanilla extract
1 ½ c. whole milk
2 extra-lg. eggs
1) Position rack in center of oven & preheat to 450° F.
2) Put pumpkin, sugar, cornstarch, salt, cinnamon, cloves, ginger, nutmeg, allspice, mace, & vanilla in bowl of stand mixer fitted w/ paddle attachment. Paddle @ low-med. speed approximately 2 min.
3) W/ motor running, pour in milk in 2 additions. Stop motor, scrape sides of bowl w/ wooden spatula, restart, & paddle for additional 2 min. Add eggs & paddle til absorbed, approximately 2 additional min.
4) Pour mixture into 9” pie crust in pan & bake 15 min., then lower heat to 375° F. & bake til finger dabbed onto surface emerges clean, 30-40 min.
5) Remove pie from oven & let cool 1-2 hrs. Slice & serve right away or cover w/ plastic & refrigerate for up to 3 days.
OATMEAL COOKIES
¾ c. butter flavored shortening
1 ¼ c. brown sugar
1 egg
1/3 c. milk
1 ½ tsp. vanilla extract
3 c. rolled oats
1 c. all-purpose flour
½ tsp. baking soda
¼ tsp. ground cinnamon
1 c. chopped walnuts
1 c. raisins (optional)
Directions
Preheat oven to 375° F. (190° C.) Grease cookie sheets.
In lg. bowl, cream together butter-flavored shortening & brown sugar til smooth. Beat in egg then stir in milk & vanilla. Mix in flour, oats, baking soda & cinnamon til well blended. Fold in walnuts & if desired, raisins. Drop by rounded spoonfuls onto prepared cookie sheet.
Bake 8-10 min. in preheated oven. Allow cookies to cool on baking sheet 5 min. before removing to wire rack to cool completely.
1 ¼ c. brown sugar
1 egg
1/3 c. milk
1 ½ tsp. vanilla extract
3 c. rolled oats
1 c. all-purpose flour
½ tsp. baking soda
¼ tsp. ground cinnamon
1 c. chopped walnuts
1 c. raisins (optional)
Directions
Preheat oven to 375° F. (190° C.) Grease cookie sheets.
In lg. bowl, cream together butter-flavored shortening & brown sugar til smooth. Beat in egg then stir in milk & vanilla. Mix in flour, oats, baking soda & cinnamon til well blended. Fold in walnuts & if desired, raisins. Drop by rounded spoonfuls onto prepared cookie sheet.
Bake 8-10 min. in preheated oven. Allow cookies to cool on baking sheet 5 min. before removing to wire rack to cool completely.
PANCAKE DIRECTIONS
2 c. Bakery Mix
1 ½ c. water or milk
For richer pancakes use any or all of these additional ingredients:
1-2 eggs
2 tbsp. sugar
2 tbsp. melted shortening or oil
Beat ingredients by hand w/ wire whisk or hand beater til well blended.
Pour ¼ c. batter onto hot 375° F. lightly greased griddle.
Cook about 1 min. til top is bubbled & edges are dry. Turn, cook another min. or til golden brown. Serve w/ butter & syrup or jelly.
1 ½ c. water or milk
For richer pancakes use any or all of these additional ingredients:
1-2 eggs
2 tbsp. sugar
2 tbsp. melted shortening or oil
Beat ingredients by hand w/ wire whisk or hand beater til well blended.
Pour ¼ c. batter onto hot 375° F. lightly greased griddle.
Cook about 1 min. til top is bubbled & edges are dry. Turn, cook another min. or til golden brown. Serve w/ butter & syrup or jelly.
MUFFIN DIRECTIONS
2 c. Bakery Mix
1 1/8 c. milk (for cholesterol free muffins us skim milk)
1 egg (for cholesterol free muffins use 2 egg whites or ¼ c. cholesterol free egg product)
1/3 c. sugar
2 tbsp. vegetable oil
Preheat conventional oven to 400° F.
Grease 12-c. regular muffin pan or line w/ paper baking cups.
Beat eggs & liquid ingredients slightly in bowl; stir in dry ingredients just til moistened. Divide batter evenly among cups.
Bake muffins 13-15 min. or til golden brown. Yields 12 muffins.
High-Altitude: Heat oven to 425° F.
1 1/8 c. milk (for cholesterol free muffins us skim milk)
1 egg (for cholesterol free muffins use 2 egg whites or ¼ c. cholesterol free egg product)
1/3 c. sugar
2 tbsp. vegetable oil
Preheat conventional oven to 400° F.
Grease 12-c. regular muffin pan or line w/ paper baking cups.
Beat eggs & liquid ingredients slightly in bowl; stir in dry ingredients just til moistened. Divide batter evenly among cups.
Bake muffins 13-15 min. or til golden brown. Yields 12 muffins.
High-Altitude: Heat oven to 425° F.
BISCUIT DIRECTIONS
3 1/3 c. Bakery Mix
1 c. Cold water
Preheat conventional oven to 450° F.
Mix ingredients about 30 sec. til soft dough forms. If dough is too sticky, gradually mix in enough bakery mix (up to ¼ c.) to make dough easy to handle.
Turn dough onto lightly surface & roll in bakery mix to coat. Shape into ball & knead gently 8-10 x’s. Roll ½” thick. Cut biscuits w/ floured 3” biscuit cutter.
Bake on ungreased cookie sheet 11-13 min. or til golden brown. Yields 10-12 biscuits.
Drop Biscuits: Follow recipe above except do not knead. After mixing, drop by spoonful onto ungreased cookie sheet & bake as directed for 11-13 min.
High-Altitude: Heat oven to 475° F.
1 c. Cold water
Preheat conventional oven to 450° F.
Mix ingredients about 30 sec. til soft dough forms. If dough is too sticky, gradually mix in enough bakery mix (up to ¼ c.) to make dough easy to handle.
Turn dough onto lightly surface & roll in bakery mix to coat. Shape into ball & knead gently 8-10 x’s. Roll ½” thick. Cut biscuits w/ floured 3” biscuit cutter.
Bake on ungreased cookie sheet 11-13 min. or til golden brown. Yields 10-12 biscuits.
Drop Biscuits: Follow recipe above except do not knead. After mixing, drop by spoonful onto ungreased cookie sheet & bake as directed for 11-13 min.
High-Altitude: Heat oven to 475° F.
SPLIT PEA SOUP
Serves 8.
Serve w/ cornbread for a classic combination.
1 meaty ham hock
2 qts. Water
1 ½ c. USA dry split peas
¾ c. diced carrot
1 ½ c. diced celery
½ c. chopped onion
1 bay leaf
¼ tsp. thyme
¼ tsp. pepper
Cover ham hock w/ 2 qts. Cold water. Bring to boil. Reduce heat, cover, & simmer 1 hr.
Take bone from pot, remove all meat from bone, & cut meat into sm. pcs. Return meat to pot.
Add dry split peas, carrot, celery, onion, bay leaf, thyme, & pepper to pot. Cover & simmer 45 min., or til peas are tender. Longer cooking will give creamier texture. (Remove bay leaf before serving).
Add salt & pepper, to taste.
Per serving: Cal. 158; Pro. 11 g.; Carbs. 25 g.; Dietary Fiber 10 g.; Fat 2 g.; Chol. 7 mg.; Folate 111 mcg.
Serve w/ cornbread for a classic combination.
1 meaty ham hock
2 qts. Water
1 ½ c. USA dry split peas
¾ c. diced carrot
1 ½ c. diced celery
½ c. chopped onion
1 bay leaf
¼ tsp. thyme
¼ tsp. pepper
Cover ham hock w/ 2 qts. Cold water. Bring to boil. Reduce heat, cover, & simmer 1 hr.
Take bone from pot, remove all meat from bone, & cut meat into sm. pcs. Return meat to pot.
Add dry split peas, carrot, celery, onion, bay leaf, thyme, & pepper to pot. Cover & simmer 45 min., or til peas are tender. Longer cooking will give creamier texture. (Remove bay leaf before serving).
Add salt & pepper, to taste.
Per serving: Cal. 158; Pro. 11 g.; Carbs. 25 g.; Dietary Fiber 10 g.; Fat 2 g.; Chol. 7 mg.; Folate 111 mcg.
TREASURE CHEST COOKIES
Makes 3-4 doz.
1 jar. Treasure Chest Cookie Mix
¼ c. butter or margarine, softened
½ c. peanut butter
1 egg
½ tsp. vanilla
Preheat oven 375° F. In lg. bowl, cream butter, peanut butter, egg & vanilla. Slowly add & stir Treasure Chest Cookie Mix til mixture is well blended. Form dough into 1” balls & place on greased cookie sheet. Dip bottom of glass in sugar & use to flatten cookies. Bake for 11-12 min. Transfer to wire racks to cool.
1 jar. Treasure Chest Cookie Mix
¼ c. butter or margarine, softened
½ c. peanut butter
1 egg
½ tsp. vanilla
Preheat oven 375° F. In lg. bowl, cream butter, peanut butter, egg & vanilla. Slowly add & stir Treasure Chest Cookie Mix til mixture is well blended. Form dough into 1” balls & place on greased cookie sheet. Dip bottom of glass in sugar & use to flatten cookies. Bake for 11-12 min. Transfer to wire racks to cool.
BISCUITS
Makes 8-12 biscuits.
Ingredients
2 c. Flour
1 tbsp. Baking Powder
1 tsp. Salt
1/3 c. Instant Nonfat Dry Milk
1/3 c. Shortening
¾ c. Water
Directions
Combine 1st 4 ingredients thoroughly. Cut in shortening w/ fork til mixture is crumbly. Stir water in gradually to make dough that is soft but not sticky. Knead gently on floured board. Roll dough ½ or ¾” thickness. Cut w/ round cookie cutter or into sqs. Place on ungreased baking sheet. Bake @ 450° F. for 12-15 min. or til golden brown.
Ingredients
2 c. Flour
1 tbsp. Baking Powder
1 tsp. Salt
1/3 c. Instant Nonfat Dry Milk
1/3 c. Shortening
¾ c. Water
Directions
Combine 1st 4 ingredients thoroughly. Cut in shortening w/ fork til mixture is crumbly. Stir water in gradually to make dough that is soft but not sticky. Knead gently on floured board. Roll dough ½ or ¾” thickness. Cut w/ round cookie cutter or into sqs. Place on ungreased baking sheet. Bake @ 450° F. for 12-15 min. or til golden brown.
INSTANT COCOA MIX
Makes 20 c.
Ingredients
4 c. Instant Nonfat Dry Milk
2 c. Sugar
1 c. Unsweetened Cocoa
½ tsp. Salt
Directions
Combine all ingredients & mix thoroughly. Store in airtight container. For hot chocolate, use ¼ c. mix per c. of boiling water. For a Mocha Treat, use ¼ c. mix per c. of coffee & top w/ whip cream.
Ingredients
4 c. Instant Nonfat Dry Milk
2 c. Sugar
1 c. Unsweetened Cocoa
½ tsp. Salt
Directions
Combine all ingredients & mix thoroughly. Store in airtight container. For hot chocolate, use ¼ c. mix per c. of boiling water. For a Mocha Treat, use ¼ c. mix per c. of coffee & top w/ whip cream.
MIXING INSTRUCTIONS FOR POWDERED MILK
MIXING INSTRUCTIONS
(For 1 qt. reconstituted skim milk)
Low heat for beverage or cooking.
1. Put 3 ¾ c. cold water in a container.
2. Add 1 1/3 c. River Valley Products Instant Nonfat Dry Milk.
3. Stir to dissolve.
4. Cover & chill for 2 hrs. before serving.
5. Store in refrigerator.
6. Use w/i 5-6 days.
Note: The above instructions will make approximately 1 qt. fluid milk. To make exactly 1 qt., add 3.2 oz.(by weight) to 3 ¾ c. water. Due to settling, the number of qts. Made by following measuring cup method may be less than the number declared on label.
(For 1 qt. reconstituted skim milk)
Low heat for beverage or cooking.
1. Put 3 ¾ c. cold water in a container.
2. Add 1 1/3 c. River Valley Products Instant Nonfat Dry Milk.
3. Stir to dissolve.
4. Cover & chill for 2 hrs. before serving.
5. Store in refrigerator.
6. Use w/i 5-6 days.
Note: The above instructions will make approximately 1 qt. fluid milk. To make exactly 1 qt., add 3.2 oz.(by weight) to 3 ¾ c. water. Due to settling, the number of qts. Made by following measuring cup method may be less than the number declared on label.
VOLCANO BURGER
Ingredients
1 pkg. JENNIE-O TURKEY STORE Extra lean Ground Turkey
Shredded Extra iceberg lettuce
½ c. ketchup
¼ c. shredded low fat mozzarella cheese
¼ c. shredded low fat Cheddar cheese
5 sm. whole wheat buns
Directions
Divide ground turkey into 5 portions. Shape ea. portion into a cone-shape (so it looks like a volcano with center somewhat hollowed. Place formed burgers on baking sheet & bake @ 400° F. for approximately 40 minutes, to an internal temperature of 165° F. Top bun w/ lettuce & burger. Pour ketchup into hollowed out burger & sprinkle w/ cheeses.
1 pkg. JENNIE-O TURKEY STORE Extra lean Ground Turkey
Shredded Extra iceberg lettuce
½ c. ketchup
¼ c. shredded low fat mozzarella cheese
¼ c. shredded low fat Cheddar cheese
5 sm. whole wheat buns
Directions
Divide ground turkey into 5 portions. Shape ea. portion into a cone-shape (so it looks like a volcano with center somewhat hollowed. Place formed burgers on baking sheet & bake @ 400° F. for approximately 40 minutes, to an internal temperature of 165° F. Top bun w/ lettuce & burger. Pour ketchup into hollowed out burger & sprinkle w/ cheeses.
COOKIE JAR GINGERSNAPS
3/4 c. shortening
1 c. sugar
1 egg
1/4 c. molasses
2 c. all-purpose flour
3 tsp. baking soda
1 1/2 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. salt
Additional sugar
In lg. mixing bowl, cream shortening & sugar. Beat in egg & molasses. Combine flour, baking soda, ginger, cinnamon & salt; gradually add to creamed mixture. Roll teaspoonsful of dough into balls. Dip 1 side of ea. ball into sugar; place w/ sugar side up on greased baking sheet. Bake @ 350 deg. F. for 12-15 min. or til lightly browned & tops are cracked.
Yield: 3-4 doz.
1 c. sugar
1 egg
1/4 c. molasses
2 c. all-purpose flour
3 tsp. baking soda
1 1/2 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. salt
Additional sugar
In lg. mixing bowl, cream shortening & sugar. Beat in egg & molasses. Combine flour, baking soda, ginger, cinnamon & salt; gradually add to creamed mixture. Roll teaspoonsful of dough into balls. Dip 1 side of ea. ball into sugar; place w/ sugar side up on greased baking sheet. Bake @ 350 deg. F. for 12-15 min. or til lightly browned & tops are cracked.
Yield: 3-4 doz.
GRANDMA'S ORANGE ROLLS
1 pkg. (1/4 o z.) active dry yeast
1/4 c. warm water (110-115 deg. F.)
1 c. warm milk (110-115 deg. F.)
1/4 c. shortening
1/4 c. sugar
1 tsp. salt
1 egg, lightly beaten
3 1/2 - 3 3/4 c. all-purpose flour
Filling:
1 c. sugar
1/2 c. butter, softened
2 tbsp. grated orange peel
Glaze:
1 c. confectioners' sugar
4 tsp. butter, softened
4-5 tsp. milk
1/2 tsp. lemon extract
In sm. bowl, dissolve yeast in water. In lg. mixing bowl, mix milk, shortening, sugar, salt & egg. Add yeast mixture & blend. Stir in enough flour to form soft blend. Knead on lightly floured surface til smooth & elastic, about 6-8 min.
Place in greased bowl, turning once to grease top. Cover & let rise in warm place til doubled, about 1 hr. Punch dough down; divide in 1/2. Roll ea. 1/2 into 15x10" rectangle. Mix filling ingredients til smooth. Spread 1/2 filling on ea. rectangle. Roll up, jelly-roll style, starting w/ long end. Cut ea. into 15 rolls.
Place in 2 greased 11x7x2" baking pans. Cover & let rise til doubled, about 45 min. Bake @ 375 deg. F. for 20-25 min. or til lightly browned. Mix glaze ingredients; spread over warm rolls.
Yield: 30 rolls.
1/4 c. warm water (110-115 deg. F.)
1 c. warm milk (110-115 deg. F.)
1/4 c. shortening
1/4 c. sugar
1 tsp. salt
1 egg, lightly beaten
3 1/2 - 3 3/4 c. all-purpose flour
Filling:
1 c. sugar
1/2 c. butter, softened
2 tbsp. grated orange peel
Glaze:
1 c. confectioners' sugar
4 tsp. butter, softened
4-5 tsp. milk
1/2 tsp. lemon extract
In sm. bowl, dissolve yeast in water. In lg. mixing bowl, mix milk, shortening, sugar, salt & egg. Add yeast mixture & blend. Stir in enough flour to form soft blend. Knead on lightly floured surface til smooth & elastic, about 6-8 min.
Place in greased bowl, turning once to grease top. Cover & let rise in warm place til doubled, about 1 hr. Punch dough down; divide in 1/2. Roll ea. 1/2 into 15x10" rectangle. Mix filling ingredients til smooth. Spread 1/2 filling on ea. rectangle. Roll up, jelly-roll style, starting w/ long end. Cut ea. into 15 rolls.
Place in 2 greased 11x7x2" baking pans. Cover & let rise til doubled, about 45 min. Bake @ 375 deg. F. for 20-25 min. or til lightly browned. Mix glaze ingredients; spread over warm rolls.
Yield: 30 rolls.
Thursday, December 8, 2011
WHAT TO DO WHEN YOU FEEL DISCOURAGED
The people the LORD has freed will return and enter Jerusalem with joy. Their happiness will last forever. They will have joy and gladness, and all sadness and sorrow will be gone far away. --Isaiah 51:11
This makes you very happy, even though now for a short time different kinds of troubles may make you sad. These troubles come to prove that your faith is pure. This purity of faith is worth more than gold, which can be proved to be pure by fire but will ruin. But the purity of your faith will bring you praise and glory and honor when Jesus Christ is shown to you. You have not seen Christ, but still you love Him. You cannot see Him now, but you believe in Him. So you are filled with a joy that cannot be explained, a joy full of glory. And you are receiving the goal of your faith the salvation of your souls. --1 Peter 1:6-9
Do not worry about anything, but pray and ask God for everything you need, always giving thanks. And God's peace, which is so great we cannot understand it, will keep your hearts and minds in Christ Jesus. Brothers and sisters, think about the things that are good and worthy of praise. Think about the things that are true and honorable and right and pure and beautiful and respected. --Philippians 4:6-8
LORD, even when I have trouble all around me, you will keep me alive. When my enemies are angry, you will reach down and save me by your power. --Psalm 138:7
Jesus said, "Don't let your hearts be troubled. Trust in God, and trust in me." --John 14:1
I leave you peace; my peace I give you. I do not give it to you as the world does. So don't let your hearts be troubled or afraid. --John 14:27
We have troubles all around us, but we are not defeated. We do not know what to do, but we do not give the hope of living. We are persecuted, but God does not leave us. We are hurt sometimes, but we are not destroyed. --2 Corinthians 4:8-9
So do not lose the courage you had in the past, which has a great reward. You must hold on, so you can do what God wants and receive what he has promised. --Hebrews 10:35-36
God began doing a good work in you, and I am sure he will continue it until it is finished when Jesus Christ comes again. --Philippians 1:6
We must not become tired of doing good. We will receive our harvest of eternal life at the right time if we do not give up. --Galatians 6:9
All you who put your hope in the LORD be strong and brave. --Psalm 31:24
The LORD is my light and the one who saves me. I fear no one. The LORD protects my life; I am afraid of no one. Evil people may try to destroy my body. My enemies and those who hate me attack me, but they are overwhelmed and defeated. If an army surrounds me, I will not be afraid. If war breaks out, I will trust the LORD. I ask only one thing from the LORD. This is what I want: Let me live in the LORD's house all my life. Let me see the LORD's beauty and look with my own eyes at his Temple. During danger he will keep me safe in his shelter. He will hide me in his Holy Tent, or he will keep me safe on a high mountain. My head is higher than my enemies around me. I will offer joyful sacrifices in his Holy Tent. I will sing and praise the LORD. LORD, hear me when I call; have mercy and answer me. My heart said of you, "Go worship him." So I come to worship you, LORD. Do not turn away from me. Do not turn your servant away in anger; you have helped me. Do not push me away or leave me alone, God, my Savior. If my father and mother leave me, the LORD will take me in. LORD, teach me your ways, and guide me to do what is right because I have enemies. Do not hand me over to my enemies, because they tell lies about me and say they will hurt me. I truly believe I will to see the LORD's goodness. Wait for the LORD's help. Be strong and brave, and wait for the LORD's help. --Psalm 27:1-14
This makes you very happy, even though now for a short time different kinds of troubles may make you sad. These troubles come to prove that your faith is pure. This purity of faith is worth more than gold, which can be proved to be pure by fire but will ruin. But the purity of your faith will bring you praise and glory and honor when Jesus Christ is shown to you. You have not seen Christ, but still you love Him. You cannot see Him now, but you believe in Him. So you are filled with a joy that cannot be explained, a joy full of glory. And you are receiving the goal of your faith the salvation of your souls. --1 Peter 1:6-9
Do not worry about anything, but pray and ask God for everything you need, always giving thanks. And God's peace, which is so great we cannot understand it, will keep your hearts and minds in Christ Jesus. Brothers and sisters, think about the things that are good and worthy of praise. Think about the things that are true and honorable and right and pure and beautiful and respected. --Philippians 4:6-8
LORD, even when I have trouble all around me, you will keep me alive. When my enemies are angry, you will reach down and save me by your power. --Psalm 138:7
Jesus said, "Don't let your hearts be troubled. Trust in God, and trust in me." --John 14:1
I leave you peace; my peace I give you. I do not give it to you as the world does. So don't let your hearts be troubled or afraid. --John 14:27
We have troubles all around us, but we are not defeated. We do not know what to do, but we do not give the hope of living. We are persecuted, but God does not leave us. We are hurt sometimes, but we are not destroyed. --2 Corinthians 4:8-9
So do not lose the courage you had in the past, which has a great reward. You must hold on, so you can do what God wants and receive what he has promised. --Hebrews 10:35-36
God began doing a good work in you, and I am sure he will continue it until it is finished when Jesus Christ comes again. --Philippians 1:6
We must not become tired of doing good. We will receive our harvest of eternal life at the right time if we do not give up. --Galatians 6:9
All you who put your hope in the LORD be strong and brave. --Psalm 31:24
The LORD is my light and the one who saves me. I fear no one. The LORD protects my life; I am afraid of no one. Evil people may try to destroy my body. My enemies and those who hate me attack me, but they are overwhelmed and defeated. If an army surrounds me, I will not be afraid. If war breaks out, I will trust the LORD. I ask only one thing from the LORD. This is what I want: Let me live in the LORD's house all my life. Let me see the LORD's beauty and look with my own eyes at his Temple. During danger he will keep me safe in his shelter. He will hide me in his Holy Tent, or he will keep me safe on a high mountain. My head is higher than my enemies around me. I will offer joyful sacrifices in his Holy Tent. I will sing and praise the LORD. LORD, hear me when I call; have mercy and answer me. My heart said of you, "Go worship him." So I come to worship you, LORD. Do not turn away from me. Do not turn your servant away in anger; you have helped me. Do not push me away or leave me alone, God, my Savior. If my father and mother leave me, the LORD will take me in. LORD, teach me your ways, and guide me to do what is right because I have enemies. Do not hand me over to my enemies, because they tell lies about me and say they will hurt me. I truly believe I will to see the LORD's goodness. Wait for the LORD's help. Be strong and brave, and wait for the LORD's help. --Psalm 27:1-14
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