I have no biblical wisdom to share with you today. I am running on empty. I think we all experience times like this, right? I’m not discouraged, depressed, or broken-hearted. I’m just…drained. Although I feel like Titus 2:3-5 could be used today. If you’re not sure what it says, go grab your Bible and read it.
So, I will share with you a couple of recipes of some dishes I took to my church’s women’s ministry kick-off last night. The grub was gooooooooood! (Good, not god.) The fellowship was sweet and the teaching on spiritual gifts was confirmation of those with which God has gifted us for some. Others had no idea and so are now curious to discover their specific gifts that would be useful to the body of Christ.
Anyway, we were all to bring a covered dish and the recipe for what was inside. We’re going to take the recipes and make them into a cookbook. Nothing better than a good old Southern church cookbook! A friend of mine works full time, so I offered to take a dish on her behalf so she would still attend. So, I took squash casserole and broccoli salad. For good measure and so we would get in some veggie with nothing else added, I took steamed asparagus. I love that stuff!
Here are the recipes…my takes on some old faves. Let me just say, I am not a mayonnaise fanatic, but in the case of the first two recipes, I thank God for that particular ingredient.
2-3 pounds yellow squash, sliced
1 medium sweet onion, chopped
1/2 cup mayonnaise (generous 1/2 cup if 3 lbs. of squash)
2 large eggs
1/2 stack Ritz crackers, crushed
1-2 cups shredded sharp cheddar cheese
cracked pepper and salt to taste
Preheat oven to 400 degrees.
In a large saucepan, place sliced squash and chopped onion. Fill saucepan with water halfway. Sprinkle salt on top and bring to a boil. Cover, turn heat to low and simmer squash until fork tender. You may need to stir the squash to get the raw ones to the bottom about halfway through.
Remove pan from eye and drain squash in a colander. When drained thoroughly, pour squash back into saucepan and mash well. Add remaining ingredients and stir to combine.
Pour mixture in a well-“pammed” 9 x 13 casserole dish. Bake for 30-45 minutes or until golden brown. Enjoy!
Broccoli Salad (my rendition)
4 cups fresh broccoli florets
1/4 cup chopped red onion
1/2 cup dried cranberries
1 small Granny Smith apple, chopped fine
3 T. sunflower kernels or chopped peanuts
1 3-oz. package Oscar Meyer bacon pieces
2 T. lemon juice
2 T. balsamic vinegar
1 T. sugar
1/2 cup mayonnaise (more if you prefer more dressing)
Combine salad ingredients into a large mixing bowl. In a separate bowl, combine dressing ingredients and whisk to blend. Pour dressing mixture over salad mixture and toss/stir to combine. Refrigerate for an hour before serving. Enjoy!
Steamed Asparagus (clean your kitchen sink for this)
Asparagus spears, washed, white stick-like ends removed
2 tsp. salt or chicken bouillion granules
Fill a large skillet with water within 1 inch from the top. Pour 2 teaspoons salt or chicken bouillion granules into water. Put lid on and bring to a rolling boil.
Fill the CLEANED kitchen sink halfway with ice and water. Leave it until after asparagus is cooked.
Put the asparagus spears into the boiling water and cover. Bring back to a boil (with lid on) and cook until spears are bright green. Don’t let the skillet boil over.
When color is desirable, remove the spears with tongs onto a plate and transfer the spears to the ice water in the sink to stop the cooking.
Transfer to a serving plate and lightly salt. Keep in the refrigerator if not serving immediately. Enjoy!
I hope you all have a wonderful weekend. Rest! I intend to do just that.