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2005-2006 Year
At the beginning of the Winter Semester 14 of us spent a weekend at a cottage on the shores of Lake Huron near Grand Bend. Mostly, we hung out together, got to know some new friends, ate well, watched movies, and walked on the (frozen) beach.
Around Reading Break, a dozen of us traveled to Pittsburgh, PA, USA, to attend the Jubliee Conference sponsored by the Coalition for Christian Outreach. It was an amazing weekend of worship and inspirational speakers (like Lauren Winner and Tony Campolo).
Recipes from our Recent Events
Oven-Baked Apple French Toast (makes 9 small servings)
Red Beans and Rice (makes 6 servings)
Beef Stew (serves 6)
Creamy Mashed Potatoes
Ingredients:
2.5 pounds of peeled, cubed potatoes
2/3 cup of milk
2 tablespoons butter
2 teaspoons horseradish
1 teaspoon Kosher salt
1/4 teaspoon black pepper
Directions:
Place potatoes in saucepan; cover with water. Bring to a boil, reduce heat, and simmer 15 minutes or until tender. Drain. Return potatoes to pan. Add milk, butter, horseradish, salt and pepper. Mash to desired consistency. Warm over low heat and serve hot.
At the beginning of the Winter Semester 14 of us spent a weekend at a cottage on the shores of Lake Huron near Grand Bend. Mostly, we hung out together, got to know some new friends, ate well, watched movies, and walked on the (frozen) beach.
Around Reading Break, a dozen of us traveled to Pittsburgh, PA, USA, to attend the Jubliee Conference sponsored by the Coalition for Christian Outreach. It was an amazing weekend of worship and inspirational speakers (like Lauren Winner and Tony Campolo).
Recipes from our Recent Events
Oven-Baked Apple French Toast (makes 9 small servings)
Ingredients:
1 cup packed brown sugar
1/2 cup butter or margarine
2 Tablespoons light corn syrup
3 eggs
1 cup milk
2 large tart apples, peeled and sliced 1/2 cm thick
9-1 cm slices of day-old French bread
Directions:
In a small saucepan, cook brown sugar, butter, and corn syrup until thick (about 5-7 minutes). Pour into an ungreased 13x9x2 baking pan. Arrange apples on top of sugary mixture. In a mixing bowl, beat eggs and milk together. Dip bread slices into the egg mixture and let soak for 1 minute; place over apples after soaking. Repeat until bread is gone. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking. Bake uncovered for 35-40 minutes at 350 degrees. When done, cut around edges of pan, place a shallow-sided baking sheet over pan, flip upside down, and serve.
Optional syrup:
Combine 1 cup applesauce, 1 small jar of apple jelly, 1/2 teaspoon cinnamon, and 1/8 teaspoon ground cloves in a medium saucepan; cook and stir until hot and melted together. Serve hot over french toast.
1 cup packed brown sugar
1/2 cup butter or margarine
2 Tablespoons light corn syrup
3 eggs
1 cup milk
2 large tart apples, peeled and sliced 1/2 cm thick
9-1 cm slices of day-old French bread
Directions:
In a small saucepan, cook brown sugar, butter, and corn syrup until thick (about 5-7 minutes). Pour into an ungreased 13x9x2 baking pan. Arrange apples on top of sugary mixture. In a mixing bowl, beat eggs and milk together. Dip bread slices into the egg mixture and let soak for 1 minute; place over apples after soaking. Repeat until bread is gone. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking. Bake uncovered for 35-40 minutes at 350 degrees. When done, cut around edges of pan, place a shallow-sided baking sheet over pan, flip upside down, and serve.
Optional syrup:
Combine 1 cup applesauce, 1 small jar of apple jelly, 1/2 teaspoon cinnamon, and 1/8 teaspoon ground cloves in a medium saucepan; cook and stir until hot and melted together. Serve hot over french toast.
Red Beans and Rice (makes 6 servings)
Ingredients:
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green pepper
2 cloves of garlic, minced
2 cans red kidney beans, drained and rinsed
250g fully cooked sausage links, cut into 1/4 inch slices
1 cup of tomato sauce
1 teaspoon Worcestershire sauce hot sauce (like Tabasco) to taste (about 1/4 teaspoon)
cooked rice
Directions:
In a drop of vegetable oil, cook onion, celery and green pepper 2-3 minutes. Add beans, sausage, tomato sauce, Worcestershire sauce, hot sauce; cover and simmer for 15 minutes. Serve with rice. Garnish with red onion rings and additional hot sauce as desired.
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green pepper
2 cloves of garlic, minced
2 cans red kidney beans, drained and rinsed
250g fully cooked sausage links, cut into 1/4 inch slices
1 cup of tomato sauce
1 teaspoon Worcestershire sauce hot sauce (like Tabasco) to taste (about 1/4 teaspoon)
cooked rice
Directions:
In a drop of vegetable oil, cook onion, celery and green pepper 2-3 minutes. Add beans, sausage, tomato sauce, Worcestershire sauce, hot sauce; cover and simmer for 15 minutes. Serve with rice. Garnish with red onion rings and additional hot sauce as desired.
Beef Stew (serves 6)
Ingredients:
1.5 teaspoons olive oil
750g beef stew meat, cut into 1 inch pieces
3.5 cups halved mushrooms
2 cups diagonally cut carrots
1.5 cups coarsely chopped onion
1.5 cups sliced celery
2 garlic cloves, minced
1.5 cups water
1 cup dry red wine
1/2 teaspoon dried thyme
1 1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 cups of stewed tomatoes, undrained
2 bay leaves
1/4 cup sliced ripe olives, drained
2 tablespoons red wine vinegar
1/4 cup chopped fresh flat-leaf parsley
Directions:
Heat oil in large pot over medium heat. Add beef; cook 5 minutes, browning on all sides. Remove from pan. Add mushrooms through garlic; cook 5 minutes, stirring occasionally. Return beef to pan. Stir in water through bay leaves; bring to a boil. Cover, reduce heat, and simmer 1 hour. Stir in olives and cook for 30 minutes more until beef is tender. Discard bay leaves. Stir in vinegar and sprinkle with parsley. Serve with...
1.5 teaspoons olive oil
750g beef stew meat, cut into 1 inch pieces
3.5 cups halved mushrooms
2 cups diagonally cut carrots
1.5 cups coarsely chopped onion
1.5 cups sliced celery
2 garlic cloves, minced
1.5 cups water
1 cup dry red wine
1/2 teaspoon dried thyme
1 1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 cups of stewed tomatoes, undrained
2 bay leaves
1/4 cup sliced ripe olives, drained
2 tablespoons red wine vinegar
1/4 cup chopped fresh flat-leaf parsley
Directions:
Heat oil in large pot over medium heat. Add beef; cook 5 minutes, browning on all sides. Remove from pan. Add mushrooms through garlic; cook 5 minutes, stirring occasionally. Return beef to pan. Stir in water through bay leaves; bring to a boil. Cover, reduce heat, and simmer 1 hour. Stir in olives and cook for 30 minutes more until beef is tender. Discard bay leaves. Stir in vinegar and sprinkle with parsley. Serve with...
Creamy Mashed Potatoes
Ingredients:
2.5 pounds of peeled, cubed potatoes
2/3 cup of milk
2 tablespoons butter
2 teaspoons horseradish
1 teaspoon Kosher salt
1/4 teaspoon black pepper
Directions:
Place potatoes in saucepan; cover with water. Bring to a boil, reduce heat, and simmer 15 minutes or until tender. Drain. Return potatoes to pan. Add milk, butter, horseradish, salt and pepper. Mash to desired consistency. Warm over low heat and serve hot.
A ministry of the
Christian Reformed
Church in North America, Classis Chatham.
Please contact us with any problems found on this site.
Please contact us with any problems found on this site.