Apples-Zeros

I am  seeing the word Christmas vanish from much of the holiday ads, commercials,and greetings from store personnel this year. While I know this erosion has been coming gradually, it seems I have been slapped up beside the head in 2007.

Political correctness has proved to be a dangerous concept.  It is one more step to destroy this Christian nation. Everyone and his dog  can voice any opinion in the world except those who believe in Jesus….and they are slammed for it.

Our founding fathers thought they had this covered and it should have been enough.  Military, police, firemen and many others have given their lives for their belief system based on Christianity. It is not just a holiday season, it is based on the birth of the son of God. If we as Christians don’t take it seriously, then we deserve the backlash of the non-Christians.

Let’s put Jesus back in Christmas and back where it belongs in documents, buildings, schools, prayers, swearing in ceremonies, public occasions and our hearts.

I urge all of you to say Merry Christmas, Happy Birthday Jesus when you can…wear tees and sweatshirts proclaiming your faith to strangers and friends alike. Don’t let “Happy Holidays ” go without a resounding proper reply.

“Jesus is the reason for the season “and we need to remind  ourselves and everyone of that. If not us, then who?

PICKAPEPPA  ANYONE?

My friend Shirley is doing a new recipe column for  a local newspaper and was soliciting recipes. I gave her my easiest which had a  bottle of PICKAPEPPA SAUCE* under ingredients. As  she wanted  information about this tasty sauce, I thought a few others might need an introduction .

I discovered this about 10 years ago and use it all the time. It is made in Jamaica and looks” like steak sauce “and can be found at most grocery stores in condiments or sauces.  It is made from tomatoes, onions, peppers, cane vinegar,sugar, mangoes, raisins, and spices

I use it  regularly as  a cooking sauce over chicken and fish. It is also  good  for soups, gravies, and to spice up lots of dishes. More info and recipes can be found at www.pickapeppajamaica.com.

*Cream Cheese Appetizer

1 pkg of cream cheese

I 5oz bottle of pickapeppa sauce

crackers

Put cream cheese block on dish. Pour over some pickapeppa…add a few crackers around for garnish and eating…easy and delightful for holiday or year round drop-ins!

This is definitely the time of year for reflection, the giving of thanks, and acknowledgement of all the blessings in one’s life. Having spent way too many years full of recounting what I didn’t have, I now try to start each day thanking God for another day to be a blessing to someone else….sometimes only my cats are recipients of this,but they don’t seem to mind the extra hugs and attention.

I have such an abundance of good and Godly people in my life who are thoughtful and caring . Even though I don’t feel I deserve their love, I am certainly grateful to be so blessed.

A public thank you goes to Rick, Nancy,Charla, Mary, Penny,Linda W. and Linda R., Carolyn, Shirley, Darlene,Bobbi, Terrie, Charlene and John, Howard,Don, Diane, Terry, James and Betty, James T., Lynn,Christi and kids, Ellie,Joyce Ann, Dorothy F., Donna, Dr. K, Pat, and all the people that I am forgetting in print,but not in my heart. You have made my life better and offered me opportunities to be a better person.

They are called “leaf- peepers” and they flock by the thousands to New England every fall, drawn to the quiet countryside by its spellbinding foliage.

I was a leaf-peeper a few years ago via a tour with my cousin that started in Boston. We drove through much of  the New England countryside  and saw the glorious palette of leaves.   Brilliant colors from deep red and burnt orange to bright yellow dot the landscape…even the bark of some trees was a treat for the eye…it made all my artistic attempts seem so trivial by comparison.

Our tour guide told us  that New England’s wide variety of trees is what makes the scenery so unique. “I think, for that reason, it makes it the most beautiful area to do the leaf peeping,” she explained.

The leaves are in such demand  that some of our group collected the leaves and put them between telephone book pages to keep for future projects or just as souvenirs. I have heard stories that some folks mail boxes  of leaves home. I was just too busy looking with my mouth open to actually do anything that constructive.

It is a land of enchantment for this Texas born woman. My “summer  home fantasy” is a small cottage on the coast of Maine and an interpreter to explain myself to the natives. Apparently “sweet tea” is  unknown there!

Sugar Free Fudge

Ingredients:

16 ounces cream cheese,softened

2 unsweetened chocolate squares(1 ounce @)melted and      then cooled

1/2 cup sugar substitute

1 tsp. vanilla extract

1/2 cup chopped pecans

Directions:

In a small mixing bowl, beat the cream cheese, chocolate, sweetener and vanilla until smooth. Stir in pecans. Pour into 8-inch square pan lined with foil. Cover and refrigerate overnight. Cut into 16 squares. Serve chilled.

This fudge makes an  especially nice Holiday gifts for friends who are diabetic or watching sugar intake. I prefer Splenda(as cooking substitute for sugar) but this is an  individual choice.

Turkey Centerpiece
This gobbler is guaranteed to be the center of attention on a holiday table.
Materials:
Construction paper in assorted colors
Paper bag
White glue
Red chenille stem

Instructions:
Trace your hand on several colors of construction paper and cut out for feather shapes.

Roll back top edge of paper bag and glue on feathers.

Cut out wings, head and pilgrim hat from construction paper. Attach to bag. Use a red chenille stem for the turkey’s wattle.

Spicy Glazed Meat Loaf

COOKING TIME

Active Time: 10 minutes
Total Time: 10 hours

INGREDIENTS

3/4 cup spicy or regular ketchup
1 1/2 lbs lean ground beef
3/4 cup seasoned bread crumbs
1/2 cup finely chopped onion
1/4 cup grated Parmesan
1 large egg
1 1/2 Tbsp Worcestershire sauce
2 tsp minced garlic
1 tsp salt
1/2 tsp ground pepper

PREPARATION

1. To ease removal of the meat loaf from the cooker, fold two 24-in.-long pieces of aluminum foil in half lengthwise, then in half lengthwise again. Place strips across each other, forming a “+” in bottom of a 3-qt or larger slow-cooker. Press strips against inside of cooker, letting ends hang over the outside….or try the new cooking bags made for slow cookers.

2. In a large bowl, mix 1/2 cup ketchup with the remaining ingredients until well blended. Form into a 7 x 4 x 2-in. loaf. Place in cooker; spread top and sides of loaf with remaining 1/4 cup ketchup.

3. Cover and cook on high 4 hours or on low 8 to 10 hours, until a meat thermometer inserted in center of meat loaf registers 160°F.

Chicken Paprikash

COOKING TIME

Active Time: 10 minutes
Total Time: 8 minutes

INGREDIENTS

4 each chicken drumsticks and thighs (about 2 1/2 lb), skin removed
1 can (10 3/4 oz) 25% less-sodium cream of mushroom soup
2 Tbsp paprika
1/2 cup nonfat sour cream

PREPARATION

1. Place chicken in 3 1/2-qt or larger slow-cooker. Stir soup and paprika in small bowl until blended. Spoon soup mixture over chicken to cover.

2. Cover and cook on low 8 to 10 hours until chicken is tender. Remove chicken with slotted spoon to serving platter. Whisk sour cream into the cooking liquid. Serve sauce over chicken.

Slow-Cooker BBQ Ribs
Great with cornbread and slaw.

COOKING TIME

Active Time: 5 minutes
Total Time: 8 hours and 5 minutes

INGREDIENTS

2 medium onions
4 lb country-style pork ribs
1 cup Hot ’n Spicy barbecue sauce (or your favorite sauce)

PREPARATION

1. Halve, then thinly slice onions. Place onions, then ribs and barbecue sauce in a 5-qt or larger slow-cooker.

2. Cover and cook on low 6 to 8 hours or until ribs are tender.
Different Takes
l Add 1 lb rinsed fresh sauerkraut to cooker before adding ribs.
l Give ribs an Asian twist by adding minced garlic and ginger to teriyaki-flavor barbecue sauce.
l Stir canned baked beans into sauce in cooker 30 minutes before ribs will be done.

Gingered Cranberry Relish
This no-cook relish is ready in 2 minutes!

COOKING TIME

Active Time: 2 minutes
Total Time: 2 minutes

INGREDIENTS

1 bag (12 oz) fresh or frozen cranberries
3/4 cup sugar
1/4 cup crystallized ginger
1 can (11 oz) mandarin oranges, drained

PREPARATION

1. Process half the cranberries and the sugar and ginger in a food processor until finely chopped.

2. Add remaining cranberries and the oranges. Pulse until coarsely chopped.

Plan Ahead: You can make relish up to 5 days ahead.