Home in the Kitchen...

As you know, one of my biggest passions in life is food. I find cooking AND baking to be a great therapy session for my heart, mind and soul. I love ministering to people and especially ministering with food. When I cook a meal for friends, family, etc...I enjoy sitting back and watching how faces react to the taste of my creation. I love to make things from scratch - very rarely do I use a processed, packaged or canned item...although sometimes, I give in and use one of these items to reduce the prep time and on occasion it's more economical - but I prefer homemade, from scratch everything when I cook. I think it's one of the reasons why so many enjoy my food - it's fresh and the natural taste of the food comes out.

Being that I'm single and I find cooking for myself to be rather difficult. I was raised to cook for a group, and quite honestly the bigger the group the more I love to cook. So reducing my recipes to accommodate a one person household is an obstacle that I often face. Hence the reason why when I usually cook - I'm sharing leftovers with family, or taking them into the office for co-workers to enjoy. Any time I can get the opportunity to cook for more than myself - I jump on it...another reason why I have Meg's Meal Ministry. As I said - I love to use food to minister, witness and show love.

During the last five days the IBC Search Committee has had the opportunity to meet 2 of 4 Pastoral Candidates (the other two will come this weekend and next). These meetings included dinner and an in-depth interview session. So when the opportunity to share my cooking passion with the committee members, the candidates and their wives (9 ppl per meal) became available...I couldn't help but volunteer to prepare the meals for two of our sessions. Because of my schedule - I selected the first two sessions (last Saturday and Tuesday). I spent some time considering what I'd make, and creating the menus for each meal. I made the list of items I'd need and headed to the store for round one...in keeping with my desire to serve fresh food, I decided I'd make two trips to the grocery store. One for each meal, unless there was an item that I could purchase on sale during the first trip. I prepared the meals at IBC for ease of transportation. I spent hours in the kitchen - mixing, tossing, chopping, cooking and baking....I was in my zone!! Looking back, it was a great chance for me to focus my mind on something other than my need of a job, and the stress that comes with those thoughts. Last week I was struggling greatly with this issue, GOD KNEW I'd need to be refreshed!! I had the responsibility of making sure that dinner for 9 was ready at 6:00 for each meeting - so I didn't have time to fret over something that will take place next week. I enjoyed every moment of preparing, sitting the table and making sure every detail was handled. Although I will admit that when the time came - I loved when I was finally able to sit down with a glass of ice cold lemonade or ice water - and enjoy the faces of those around the table enjoying my meal...my practical gift to them.

Since the majority of my thoughts and experiences over the last few days have revolved around these meals - I thought I'd share the menus and some recipes from each meal here.

Saturday 5/15
BBQ Pulled Pork (served with Honey Sandwich Buns)
Oven Roasted Red Potatoes
Tomato, Cucumber & Onion Salad (recipe in previous post)
Strawberry Shortcake
Sweet Tea
Lemonade (used Kroger Brand Mix to ease prep - garnished with fresh lemon slices)
Ice Water
Coffee (courtesy of Phil M.)

Tuesday 5/18
Lasagna
Tossed Salad (Dole Prepared Mix - Greener Selection Blend tossed with fresh Spinach - crouton, bacon bites and dressings)
Garlic Texas Toast (Kroger frozen brand)
Cherry Dump Cake
Sweet Tea
Lemonade (used Kroger Brand Mix to ease prep - garnished with fresh lemon slices)
Ice Water
Coffee (courtesy of Phil M.)

Corresponding Recipes:

Jenni's Pulled Pork
5 lbs. Pork Roast
2 L. Diet Soda (I use the off-brand)
2 18 oz. bottle of BBQ sauce (I use Kroger Thick & Smoky)

Place pork roast in a slow cooker, and pour entire 2 L of soda into the slow cooker. On Low for 12-14 hours, or High for 6-7 hours cook the roast. Remove roast, discard soda and wipe slow cooker clean. Shred pork and return to slow cooker. Add BBQ sauce and cook for another 1-2 hours, until tender and mixed.
(published in Gooseberry Patch Cookbook "Summer in the Country")

Oven Roasted Red Potatoes
3 lbs Red Potatoes
2 envelopes dry Italian Dressing Mix (I use Kroger Zesty Italian Dry Mix)
1/2 cup Olive Oil

Pre-heat oven to 450*. Cut potatoes into bite size chunks. Put potatoes chunks in a large resealable plastic bag. Add Dressing Mix and Olive Oil. Toss in bag until chunks are evenly coated. Pour contents onto a medium baking dish. Bake for 40 min., stirring occasionally
(source - allrecipes.com)

Strawberry Shortcake - A combination of a couple of recipes.

• Follow the Shortcake recipe on the side of the box of Bisquick
• Slice Strawberries, and toss with sugar to bring out sweetness
• Easy Whipped Cream - source allrecipes.com

Good Ol' Alabama Sweet Tea
2 cups sugar
1/2 gallon water
1 tray of ice cubes
3 family sized teabags
3 cups of water
Lemon Slices (one lemon) - garnish

Pour the sugar into a large pitcher. Bring water to a boil in a large pan. When the water begins to boil, remove from the heat, and place the teabags in. Let steep for 5 to 6 minutes.
Remove tea bags, and return tea to the heat. Bring just to a boil, then pour into the pitcher, and stir until the sugar is dissolved. Fill the pitcher half way with ice, and stir until most of it melts. Then fill the pitcher the rest of the way with cold water, and stir until blended. Garnish withe Lemon.
(source allrecipes.com)

Aunt Meg's Lasagna
1 box Barilla No Cook Lasagna Noodles
1 family size jar Tomato & Basil Pasta Sauce (I use Kroger Brand)
1 Regular size jar Traditional Pasta Sauce (I use Kroger Brand)
2 pound Italian Sausage (I use Kroger Brand)
1 package Pepperoni (I use Kroger Brand)
3 package of Italian Blend cheese (I love cheesy Lasagna - I use Kroger Brand)
To taste/preference
Oregano
Basil
Italian Seasoning
Garlic
Pepper
Onion Powder
Parmesan Cheese
Parsley to Garnish

Pre-heat oven to 350*. Pour small amount of Traditional Sauce in bottom of a deep dish 9x13 pan - to make a thin layer of sauce. Brown Italian Sausage. Drain sausage & mix with Tomato Basil Sauce, spices to preference. Spoon 1/3 of the of the meat sauce mixture. Top with 1/3 of the pepperoni. Top with 1 package of Italian Blend Cheese and sprinkle with Parmesan Cheese. Repeat layers. With top layer being remainder of the Traditional sauce with Pepperoni (no meat sauce) and last package of Italian Blend cheese. Sprinkle with Parmesan Cheese and garnish with Parsley. Cover with foil. Refrigerate overnight*. Bake for 40 min. covered. Remove foil and continue baking for another 30 min. until cheese is melted and golden. Remove from oven and allow to stand for 5-10 min. before serving.
*If you don't refrigerate...reduce baking time.

Cherry Dump Cake
2 cans cherry* pie filling (I used Kroger Brand)
1 box Yellow Cake Mix
1 cup chopped pecans
1 stick butter (never use margarine to cook or bake), sliced

Pre-heat oven to 350* (325* for glass pan). Grease a 9x13 dish. Pour pie filling into the dish, smooth to make an even layer. Pour (dry) yellow cake mix on top - smooth to make an even layer. Sprinkle top with chopped pecans. Dot with butter. Bake for 48-52 min (golden & bubbling). Serve warm or cold. You can serve with whipped topping, vanilla ice cream or plain.
*You can use any pie filling - blueberries & apples are nice as well.

Enjoy...