Loving a Life of Biblical Womanhood
Roasting a turkey may seem like a daunting task, but it’s really not that difficult. It’s just a matter of making sure it’s cooked all the way more than anything, and making sure you don’t over-cook it. Under-cooked turkey is a health hazard, and over-cooked turkey can be dry.
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Gregg and I watched Food, Inc., last week. The facts presented were interesting, but it was just ridiculous how they twisted things with the intent of eliciting an emotional response. The facts as facts were enough to get the point across without the added exaggeration element. But, I guess that’s how “documentaries” are presented.
![Roux [roo]](http://www.halleethehomemaker.com/wp-content/uploads/2010/08/roux.jpg)
A roux is a thickening agent made from some kind of fat with an equal portion of flour. You melt the fat, add the flour, then cook until the flour taste is removed.
Pin ItI have a new venture in my life. One recent morning in Sunday School, our teacher announced that our class would be one of four groups who would be volunteering with a local church’s soup kitchen. That immediately got my attention. I had no idea my little town in central Kentucky had a soup kitchen.
Radishes used to be part of the meal, but lately seem to be relegated to color in green salads. This is such a quick dinner that is a different blend of tastes than the “norm” and utilizes radishes to their fullest extent. If you’re looking for something new to try, seeking out a new family favorite, you found it here.
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This is the perfect side dish for just about any meat main dish, from meatloaf t0 leg of lamb. I LOVE scalloped potatoes. I didn’t used to make them because I worked and would get home so late to be able to put them in the oven and have them cooked in time for dinner, so to me they became a “special” side. Despite having my menu planning help me to know what to prepare when and how to have it ready in time for dinner, in my mind, scalloped potatoes are special.
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I derived this cheesecake from one I saw on a food show one time. I’m always afraid when I make cheesecake that it’s going to be heavy and dry when it comes out. That’s never happened to me – and this recipe especially is so moist, and so melt-in-your-mouth that during a dinner party Gregg and hosted with four other couples, when dessert was served and everyone took a bite, there was a collective silence, then moan of appreciation. It was amazing and those friends still talk about that dinner party.
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This is the perfect comfort food casserole. It’s also a big favorite at pot lucks and church dinners. It is also a quick fix. The cheese sauce can easily be made while the pasta is cooking. The timing almost always works perfectly for me that when I’m done with the sauce, the pasta is perfect and ready to drain. If you leave the turkey ham out of the recipe, it’s the perfect casserole main dish for a Lent evening.
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