ARPinterest By Susan Tanner
Katey’s Korner Food Traditions
When I think about good memories of growing up food always comes to mind. My family of eight sitting around the table eating together, say- ing grace, and then enjoying a meal. My favorites were mashed butternut squash, homemade dressing, and cranberry sauce from a can (that I got to slice!). Some of my fondest memories were of being in the kitchen singing songs while drying dishes after a holiday meal.
Birthdays always came with a HOMEMADE cake adorned with candles plenty, and/or a favorite décor on top. I remember a hula dancer with a grass skirt on my father’s birthday cake. A souvenir after their trip to Hawaii. If you were lucky, you got a double-layered cake with sprinkles! My mom encouraged my sister and me to each create our own dip. Mine was cottage cheese and ketchup (don’t knock it till you try it!) and my sister made an onion mix, and sour cream dip. We served these with Ritz crackers on a pretty plate to the delight of my parents’ friends.
Holiday Wreath
By Maxine Johnson, Avon Park ARP Church 1
/3 C margarine/butter
1 pkg regular marshmallows 1 tsp green food color 6 cups Corn Flakes cereal Candy red hots
- gether. Add the food color and mix. Add the cereal and coat thorough- ly. Shape mixture into a wreath on wax paper then move to plates when cooled. Dot with red hots for berries. Cut in slices to serve.
When we got a sweet tooth at my house, my sister and I would make corn fritters with maple syrup. Many great memories with family, friends, and food. You see, food is a uni- versal language and brings with it good memories, togetherness, and love. This season cook with your family, make the memories of being in the kitchen together, and create meals together. Bring the kids into the kitchen and give them a task. Get them involved at an early age making decisions on what’s for dinner and what special meal is their favorite. Teach them that cooking for others is a service that can be an extension of God’s love. - dence. When we share cooking our favorite meals it extends tradition. When we cook together it brings love and laughter into the kitchen.
salt & pepper to taste 1
Mashed butternut squash /3 /4
1 butternut squash 4-5lbs 1
cup butter cup light cream or milk of your choice Preheat oven to 350°F.
Cut butternut squash in half lengthwise and scoop out the seeds. Lightly brush the squash with melted butter or olive oil and sprinkle with salt and pepper.
Place on a baking sheet cut side up and bake for 1 hour or until very tender. With a hand masher or an electric mixer on low, mix until smooth. Pour in milk and melted butter to taste. Season with salt & pepper and serve.
November/December 2023
25
ARPinterest
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32
