Most of my posts are about spiritual sustenance of some sort – soul food or the bread of life.
When the prophet Jeremiah spoke of eating God’s words, he clearly had something big in mind – not at all the same thing as when your Granny predicted you’d come to ruination by running with the wrong crowd or she would eat hers.
But food for the body matters too. A girl’s gotta eat, and despite the bazillions of foodie sites plastered all over the internet, sometimes it’s just hard to know what to fix tonight, ya know?
So here are how-to-fix-‘ems for a few of my current favorites and why they come in handy.
- Preacher’s Wife Chicken Puffs. So called because I first had them at a gathering of ministers’ wives and we all snatched the recipe from our hostess at the same time. Easy to fix ahead and bake last-minute. They look like you fussed when you didn’t.
- Lori’s Fruit Slush. My sis-in-law used to make these every year at Family Camp. I entered them into a recipe contest almost 30 years ago and won; the family ribbed me mercilessly. They’re a perfect summertime treat because you freeze them in individual plastic cups and just pull as many out of the freezer as you need. The batch makes a bunch so I took some this week to new neighbors as well as a friend undergoing chemo.
- Maggie’s Stuffed Dates. Ok, this one I sort of made up after having something similar at an overpriced restaurant. Super simple to assemble and great as a starter or finger food for a party. Trust me, you cannot eat just one.
Preacher’s Wife Chicken Puffs [serves 4; easy to double. Freezes well.]
3 oz. cream cheese
3 Tbsp mayo
2 cups shredded cooked chicken
¼ tsp salt
1/8 tsp pepper
1 Tbsp milk
1 Tbsp celery, chopped fine
1 Tbsp onion, chopped fine
Take 1 package of chilled crescent rolls and make 4 rectangles. Grease or spray large muffin tins and press rectangles into tins. Fill each with ½ cup mixture. Press flaps of rectangles over top to seal, forming a muffin. Brush lightly with melted butter. Spring ¾ cup seasoned bread crumbs on top (I like plain Panko crumbs.) Bake at 350 degrees for 20 minutes or until brown on top.
Lori’s Frozen Fruit Slush
3 cups orange juice (or a 6 oz can OJ + 3 cans water)
12 oz can pink lemonade + 1 ½ cans water
1 20 oz can crushed pineapple with juice
1 lb frozen sliced strawberries (thawed)
3 mashed bananas
1 cup sugar
Mix all ingredients together in large pan. Ladle into plastic cups (I use 8 oz. punch cups). Freeze till firm. Remove from freezer about 20 minutes before serving to soften slightly. Makes about 18 cups.
Maggie’s Stuffed Dates
You’ll need fresh, pitted dates, a small wedge of Gorgonzola or blue cheese, slivered almonds (sliced works too), and center-cut bacon (or cut the ends off the regular stuff.)
Hold open each date and insert a little cheese and a few almonds. Wrap ½ slice bacon around it and place on lined, sprayed baking pan with ends tucked under. Sprinkle with a little brown sugar if you like sweet or balsamic for savory. Bake at 400 degrees for 18-20 minutes.
And a quick tip for organizing food for friends: my favorite site is TakeThemAMeal.com. Try PerfectPotluck.com for scheduling group meals.