Let the Church Bells Ring – and the Dinner Bells Too – Davie County Enterprise Record

When I was in South Carolina for a seminary weekend, it was an organ that forced me to attend Shandon Presbyterian Church.

On the first Sunday of Lent, the bells rang, the chimes rang, and the sacred notes filled the sanctuary. As the organist’s hands and feet slid over the keyboards, I closed my eyes – allowing the sounds to fully permeate my mind.

A growing sense of pride came over me. I thought this beautiful instrument was made in my town. Tomasz Lewtak chose 15 acres of unspoilt countryside in Mocksville as the location for these handcrafted musical works of art. The first time I heard the organ being played was several years ago – when I attended an open day at Lewtak Pipe Organ Builders. Around this time, Shandon’s musical director Timothy Belk’s fingers graced the keys for the first time. Rich, warm tones echoed. After being installed in Shandon, Columbia, South Carolina, the organ had finally arrived home. A dedication ceremony took place on November 2, 2018.

While attending the service in Shandon, I received a great message. Lent prepares us to approach Easter – a time of healing. What is remarkable in the Gospel is that it tells us where we are and how we are. Wherever we are, our “wilderness” is the stage—the place where we too can understand what it really means to be in God’s business. What we do is important, but so is what we don’t do – when we don’t act, don’t care, don’t witness and don’t love. The world needs each of us to do – something.

Today’s recipes encourage love and camaraderie with friends in your home or theirs. Things don’t have to be perfect – we’re real people. Whether we always do things right or not – it doesn’t matter – as long as we do our best. We are charged to love God, to love one another, and to love our neighbors. Share delicious food, divine music and holy words with each other. Hospitality is important and friendship is sacred. Let those dinner bells ring.

“What faith I have, I bring to join this table

What hope I have in Christ is taught and true;

With brothers, sisters, I will share the blessing

The feast where God makes all things new.

(from the anthem, When at This Table)

CHURCH PEW SOUR CREAM CHICKEN

¼ cup melted butter

¼ cup all-purpose flour

1 C. salt

Pinch of pepper

2 lbs of chicken pieces

Paprika

Sauce:

3 tbsp. the water

1 tbsp. All purpose flour

¼ tsp. salt

Pinch of pepper and paprika

½ cup sour cream

In a saucepan, melt butter. In a mixing bowl, combine the flour, salt and pepper. Roll chicken pieces in mixture until coated. Dip the chicken in the melted butter and arrange skin side up in a baking dish. Sprinkle with paprika. Bake at 250 degrees for 1 hour and 15 minutes or until the chicken is tender. Remove from skillet and keep warm. For the sauce, add water to the cooking juices. Stir in flour, salt, pepper, paprika and sour cream. Bring to a boil, stirring constantly. Remove from the heat and pour over the chicken.

APPLE SALAD FROM LA SAINTE

6 oz. lemon jelly

2 cups boiling water

16 large marshmallows

1 cup cold water

1 can crushed and drained pineapple

2 peeled apples, diced

½ cup chopped pecans

Bandage

2 beaten eggs

1 lemon juice

¾ cup sugar

½ pint whipped cream

Dissolve Jello in hot water. Add marshmallows and stir until melted. Add cold water and mix well. Refrigerate until it begins to thicken. Stir in well-drained pineapple, diced apples and chopped walnuts. Refrigerate. Serve topped with vinaigrette. For the dressing, in a mixing bowl, beat the eggs. Add the juice of 1 lemon and the sugar. Cook over medium heat until thickened, stirring constantly. Cool completely. Stir in whipped cream.

GERMAN ANGEL PIE

2 beaten egg whites

1/8th c. salt

1/8th c. cream tartar

½ cup) sugar

½ tsp. vanilla extract

½ cup finely chopped walnuts

4 oz. melted german sweet chocolate

3 tbsp. the water

1 C. vanilla extract

1 cup whipped cream

In a mixing bowl, beat the egg whites with the salt and the cream of tartar. Add the sugar a little at a time, beating well after each addition until stiff peaks form. Stir in vanilla and nuts. Spread in the bottom of a greased 9-inch nest-shaped pie pan. Bake at 300 degrees for 50 minutes or until done. Completely cool. In a saucepan, melt the chocolate with the water. Completely cool. Add the vanilla. Whip the cream. Add whipped cream to chocolate. Mix well. Pour into the shell and refrigerate for 3 hours.

CHOIR LOFT COFFEE CAKE

2 sticks of softened and salted butter

2 cups of sugar

2 eggs

2 cups all-purpose flour

1 C. baking powder

¼ tsp. salt

1 C. cinnamon

1 cup sour cream

1 C. vanilla extract

1 cup chopped pecans

½ cup raisins

Cinnamon and sugar for garnish

In a mixing bowl, cream the butter and sugar until fluffy. Add the eggs, one at a time, beating well after each addition. Stir in flour, baking powder, salt and cinnamon alternately with sour cream and vanilla. Stir in nuts and raisins. Mix well. Pour into the mold and sprinkle with cinnamon and sugar. Bake in a greased and floured tube pan in a preheated 350 degree oven for 1 hour or until cake tests are done. Leave to cool for 1 hour before unmolding.

PROMISE LAND APPLE PIE

2 cups dried apples

The water

Sugar

½ tsp. ground cinnamon

Unbaked deep pie crust

Cream:

3 beaten eggs

2/3 cup sugar

¼ tsp. salt

½ cup whole milk

1 C. vanilla extract

dot of butter

Nutmeg

In a saucepan, place the apples and add water to 1 inch above the apples. Cook until the apples are tender and the water is absorbed. Season to taste with sugar and add cinnamon. Cool completely and pour into the bottom of a deep, unbaked pie crust to form a layer about ½ inch thick. To prepare the pastry cream, beat the eggs. Add sugar, salt, milk and vanilla. Pour over apples. Dot with butter before baking. Bake at 350 degrees until the cream is cooked. Sprinkle the top of the pie with nutmeg.

SPIRIT FRUIT CAKE

20 oz. crushed and drained pineapple

1 box cherry pie filling

½ box Duncan Hines yellow cake mix

1 stick of salted butter

In a colander, drain the pineapple. In a 9 x 13 baking dish, spread the pineapple on the bottom. Spread cherry pie filling evenly over pineapple. Spread half of the cake mix evenly over the pie filling. Pour the melted butter evenly over the cake mix. Bake in preheated 350 degree oven for 30-35 minutes until light brown, crispy and cooked through.

ERRORING JESUS ​​COOKIES

1 cup salted butter

1 ½ cups icing sugar

3 beaten eggs

4 cups all-purpose flour

1 C. a soda

½ tsp. salt

1 C. cinnamon, cloves and nutmeg

1 cup chopped dried fruit

1 cup chopped walnuts

In a mixing bowl, cream the butter and sugar. Add the eggs, one at a time, beating vigorously after each addition. Add flour, soda, salt and spices. Mix well. Incorporate fruits and nuts. Mix well. Roll up and cut or drop by teaspoon onto a cookie sheet. Bake at 375 degrees until light brown.

CHOCOLATE ANGEL PIE

1 cup whole milk

½ lb marshmallows

Pinch of salt

2oz. melted, cooled, unsweetened chocolate

1 cup whipped cream

1 C. vanilla extract

½ cup chopped walnuts

Grated coconut

Baked and cooled pie shell

whipped cream/shaved chocolate

In a saucepan, add milk, marshmallows and salt. Heat until marshmallows are melted. Cool completely. Stir in the melted chocolate once cooled, whipped cream and vanilla extract. Mix well. Stir in chopped nuts. Pour into a pre-baked and cooled pie shell. Sprinkle with coconut. Coldness. Garnish with whipped cream and chocolate shavings.

JUBILEE COFFEE CAKE

½ cup) sugar

½ cup chopped pecans

½ tsp. ground cinnamon

2 packets. refrigerated cookies

1/3 cup melted butter

12 oz. apricot or cherry jam, divided

In a bowl, combine the sugar, walnuts and cinnamon. Sprinkle ¼ cup of the mixture into a greased 9-inch tube pan. Cut each cookie in half and roll into a ball. Dip each ball in butter. Arrange in the pan in the following order: cookie balls, remaining cinnamon mixture and ½ cup of preserves. Bake at 350 degrees for 35 minutes. Invert onto a serving platter and garnish with remaining jam. Serve hot.

CATHEDRAL COOKIES

½ cup melted salted butter

12 oz. melted, chocolate chips

10oz. colorful miniature marshmallows

1 cup chopped walnuts

7 oz. flaked coconut

In a saucepan, melt the butter and chocolate chips. Completely cool. In a large bowl, combine marshmallows and nuts. Add cooled butter and chocolate chips. To mix together. Divide mixture in half for 2 large rolls. Roll each in coconut. Wrap in wax paper and refrigerate for at least 24 hours. Slice to serve cookies.

PEARLY GATES RICE DESSERT

2 cups boiled and cooked white rice

1 cup drained pineapple chunks

24 marshmallows cut ¼ inch

1 cup chopped sweet apples

¼ cup) sugar

1 cup firm whipped cream

Chopped nuts (optional)

In a mixing bowl, combine the cooked rice, pineapple, cut marshmallows, chopped apples and sugar. Mix well. Refrigerate at least 1 hour. Before serving, stir in the cream. Sprinkle with nuts if desired.

PARTY DESSERT

4 beaten egg whites

1 ½ cups sugar

2 teaspoons baking powder

1 C. vanilla extract

2 beaten egg yolks

1 can sweetened condensed milk

½ cup fresh lemon juice

2 tbsp. lemon extract

1 large Cool Whip

In a mixing bowl, beat the egg whites. Combine sugar and baking soda and add to eggs a little at a time. Stir in vanilla. Spread into a 9 x 13 pan and bake at 250 degrees for 1 hour. Completely cool. In a mixing bowl, beat the eggs and add the condensed milk, lemon juice and lemon extract. Mix well. Fold the Cool Whip in half. Mix well. Spread over the cooked meringue. Cover with remaining Cool Whip. Refrigerate 4 hours or until firm.

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