Tag Archives: recipes

Cheese and Onion Pie

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My dad used to call those bits before a meal as hor-dervies. He would have loved this recipe. Onions were his favorite food!

I gave you this recipe before but maybe you were foolish enough not to try it. Better luck this time!

Three ingredient Cheesy Onion Pie

Four cups of chopped onions

Four cups of grated cheese (I like Cheddar

Unbaked pie crust for a deep dish two-crust pie

Stir onions and cheese together. Pack into a deep pie plate lined with pastry. Add top crust, pierce it, and bake at 425 degrees F. for ten minutes, and then 350 degrees for another 30-35 minutes until onions are soft and crust is baked. Serve hot or cold.

For a larger crowd, use a 9×13 pan and a thinner layer of filling. Cut in squares to serve.

Just like my pie, some people find it hard to believe that Jesus, the Son of God, took human form, came to earth, was crucified for our sins and then was raised from the dead.

Are you willing to try my pie…and my Jesus?

But he was pie-rced for our transgressions, he was crushed for our iniquities; the punishment that brought us peace was on him, and by his wounds we are healed (Isaiah 53:5, NIV).

 

 

 

 

 

Cleanse me with–Rhubarb?

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Old timers used rhubarb as a high-fiber cleaning agent. I don’t think they’d ever heard this verse.

Cleanse me with hyssop, and I will be clean. (Psalm 51:7a) (Seriously, rhubarb does make one’s bodily organs move in unexpected ways.)

Rhubarb is more than a fruity pie filling. It’s not a fruit at all, but a vegetable from the buckwheat family. Try it in a stir fry. The trick is to slice it very thin and cook it with a bit of sugar (about three stalks rhubarb to ½ cup sugar) then proceed as usual. When you want to use it in salad, mix it with the sugar and roast it in the oven for a few minutes. Let it cool and use it as a kind of crouton.

This year, I made a rhubarb loaf, but I can’t give you the recipe because I modified it to the nth degree.

Someone bought butter for me (that story to follow!)  I ran out of sugar and borrowed from my neighbour; ran out of milk and used melted cherry ice-cream to replace it. So you see that the recipe might be awkward to follow. You can probably use a white cake mix instead. Just mix one cup of diced rhubarb into the dry mix before you follow the rest of the package instructions.

One recipe or another, it’s good to remember that rhubarb is a cleanser. It’s a reminder that we are to cleanse ourselves from what is not.

So whoever cleanses himself [from what is ignoble and unclean, who separates himself from contact with contaminating and corrupting influences] will [then himself] be a vessel set apart and useful for honorable and noble purposes, consecrated and profitable to the Master, fit and ready for any good work.(2 Timothy 2:21, AMP)

Prayer – Lord, help us follow your instructions to the letter. Amen

Thank you ever-so-Muchly.

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While reading the Good News Fellowship Letter I came across these words. Thank you ever-so-muchly. I smiled because that is such a Ron phrase,but this time voiced by my friend Rosemary who lives in Australia. It just goes to show you how we are more alike than we think we are….

The letter is full of encouraging stuff which also includes some great recipes…

You can subscribe to the Good News Fellowship Letter just for the asking at rosemary396@dodo.com.au

Cheese and Onion Faith

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Scholars estimate that Moses needed fifteen hundred tons of food and four thousand tons of firewood every twenty four hours.

Keeping those folks watered and washed required about fifty million litres of water daily. To get them across the Red Sea in one night, he had to form them into a line more than three miles long. That meant the ‘road’ they travelled on through the Sea had to be at least three miles wide. Whew! How did he do it?

Hebrews 11:29a- By faith— the people passed through the Red Sea as on dry land…

Moses did what he could and believed God for the rest.

I’ve been trying out that Moses faith and it reminds of my recipe for  Cheese and Onion Pie.

Toss four cups of chopped onions with four cups of grated cheddar cheese. Pack the mix into a deep pie plate lined with pastry. It will be too full. Pay no attention.

Stick all the mix into that pie shell. Add a top crust, pierce it, and plop it in the oven. Bake at 425 degrees F. for ten minutes and then 350 degrees for another 30-35. Serve it hot or cold. Yum!

For a crowd, line a 9×13 baking dish with pastry, follow the rest of the instructions. Cut into two
inch squares and serve.

Everyone always wants the recipe. They never believe that the only ingredients are cheese, onions and pastry.

“Haven’t you forgotten something?” they query? And I say, “Just try it.”

They do and when they serve this delicious dish to unbelieving others; they say “Just try it.”

I invite you to try my pie recipe and my God.

Then let him try you.

Recipe Overload

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     My friend decided to stop baking and gave me all her recipes. Whew! What a stack.I thought all of them would be great because after, all she had them in her possession.

   Sadly this was not the case. No matter what I did to tofu, my hubby would not believe it was hamburger. (Please don’t send me your favourite version…it won’t wash here!)
   The Rocky Road bars really were rocky while the Spinach rolls were for admiration only.
   Finally I figured out her system. A barely legible recipe, with sticky edges and brown blobs met “Try me. I taste good.”  In a very short time, I edited that recipe pile down to a few special ones and tossed  the rest.
Her most spotted recipe?
Cherry Snacks
1 cup flour
1/2 cup butter
1/4 cup brown sugar
Crumble these ingredients together and pat into bottom of 9″ square pan. Bake at 350F for 8 minutes, then mix the following ingredients and spread on the top.
2 well-beaten eggs
2 tablespoons flour
1 cup walnuts
1/2 pound candied cherries
1 1/4 cup brown sugar
1/2 teaspoon baking powder
1/2 cup finely shredded coconut
Return to oven and bake at 325 for 45 minutes. Top with butter icing if desired.
   Just like recipes, life gives us lots of opportunities. Some are worth trying at least once but too many are not worth even one experience. Only a few are really worth the money, time and effort they demand.
    We’ve all chased a few bad recipes. Some should have been thrown out immediately because we saw others make the same mistake.
   Still some of us must try….  Lesson learned the first time should be enough.
Made a mistake and tried it? Too bad. Lesson learned.
    Repeated the same mistake again—and again—and again…?
Shame on us.
Brenda J Wood

May I Minister to your Pastry?

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Stop avoiding the issue. Stop looking for miracle recipes. Pie pastry is not beyond you. Just like life, it is mostly a matter of how you handle it…

So let’s get started.

As soon as I got my first food processor( I’m on my fourth!) I figured out how to make pie pastry in it. You can do it by hand. It just takes longer.

Basic Recipe-Food Processor Pastry

This recipe makes enough for a double crust pie or two or three singles.

2 cups all purpose flour

2/3 cup lard (yes I know!- the pig doesn’t like it either!)

a pinch of salt

1/4 cup ice water

Place flour, salt and shortening in food processor. Process only until mix forms course crumbs. Add the water. Mix only until a ball of dough forms around the blade.

Remove and press by hand into two balls.

Lightly flour your roll-out-pie pastry area. Roll first dough ball into desired size. Place in pan and trim edge.

DO NOT add  these leftover bits to the other ball of pastry. Roll the second ball of dough out on its own.

When all you have left are little bits? THEN you may mix them together and roll them out for a smaller pie, or tarts.

Hints

1. It is the mixing of leftovers with new pastry that makes tough chewing.

2. Lightly grease the bottom of the pie pan. This helps cook the bottom crust.

3. Eat with a clear conscience. It’s not like you are making pie every day!

Brenda J. Wood

www.heartfeltdevotionals.wordpress.com