Author Archives: mrshlovesjesus

About mrshlovesjesus

Hello, and welcome to my little cul-de-sac on the web. It is a delight to make your acquaintance. Before you read another word, please go grab yourself a beverage and something yummy to nibble on, and then come back, flop down in your comfy chair, and take your time reading the rest. OH MY…what is that little yumminess you have there? I’d love your recipe! Where do I start? I’m a fifty-something (shhhhhhhhh), still-doesn’t-know-what-she-wants-to-be-when-she-grows-up wife, mother, grandmother, sister, daughter, niece, cousin, aunt, stranger, and friend, with a fiendish hankerin’ for spoiling people. I was born and raised in the fly-over country of Wyoming’s Rocky Mountains, which might explain my natural ability to fritter away hours dreaming up stuff to do (‘cause there was nothing to do except what we dreamed up to do). I’ve decided on the senior side of life, that my favorite things are cooking up something new in the kitchen, crafting something homemade for my walls, excavating treasures from the living words of God, tinkering a little bit in my yard and garden, and nurturing relationships with the precious people God has graciously placed in my life. I pray if you have stumbled here by some devine happenstance, that you will find a treasure and that God will get the glory. Please, by all means ransack through all my recent posts and try any of it out that you like. I’m sure it will all look cuter on you anyways. Someday I hope to hear all about it! The Father's great peace and blessings to you friend!

Oooo Eeee Cajun Feast

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Oooo Eeee Cajun Feast

Whether you are looking for a fun dinner party for Mardi Gras, or just LOVE hot and spicy Cajun food in the middle of the winter, these recipes will have you smacking your lips for more.  This is a collection of my most favorite Cajun recipes.  Good luck choosing which dishes to make first.  If you are like me, you’ll want to just celebrate NOLA for the whole month of February with a different Cajun dinner each weekend!

This was one of my favorite meals I did with my family one year for my dad’s birthday, and also on another occasion with my cooking club friends.  It’s a ton of fun!  Be careful though, it’s a little bit of a choke-fest if you do the crab boil indoors.  Plan to have some sort of good ventilation, or else cook that dish outdoors.

One the Menu:

Crab Boil at Sarah's

SHRIMP & CRAB BOIL

Shrimp Gumbo bowl4

SAUSAGE & CHICKEN GUMBO

Bananas Foster at Sarahs

BANANAS FOSTER

SHRIMP ETOUFFEE

If you buy an Etouffee mix and add shrimp or crawfish to it, you’ll end up with something that resembles brown gravy over rice with crawfish in it. It has a good flavor, but nothing beats homemade! I like mine on the spicy side, so I am fairly generous with the cayenne! The trick to getting just the right spice is to add some in the beginning, some during cooking, and some at the end.

2 lb Good Quality Shrimp, Peeled and Deveined
          (Use the shells to make a shrimp stock – recipe below)

2 Tbsp Creole Seasoning
          Make your own: 2 Tbsp Paprika, 1 Tbsp Cayenne powder, 2 Tbsp garlic powder, 1 Tbsp onion powder, 1 Tbsp freshly ground black pepper, 1 Tbsp kosher salt, 1 tsp packed brown sugar, 1 tsp each freeze-dried chive, thyme, oregano, and cilantro. Whirl in a coffee grinder or Bullet until blended and a fine powder. Store in a tightly sealed container. Use within 1 year.

4 Tbsp Butter
½ Cup Onion, Chopped
¼ Cup Celery, Chopped
¼ Cup Bell Pepper, Chopped
¼ Cup Flour
1 ½ Cups Shrimp Stock
¾ Cup fresh Tomatoes, diced
2 Tbsp minced Garlic
I bundle of Fresh Thyme
2 tsp Worcestershire Sauce
1 tsp Hot Sauce (Crystal or Louisiana Gold)
Also: salt, black pepper, and cayenne to taste
½ Cup Green Onions, thinly sliced
3 Tbsp minced Italian Parsley
3 Tbsp Unsalted Butter
Rice (I like Comet Long Grain Rice, prepared as directed on the package)

Place shrimp in a Ziploc bag. Season with 1 Tbsp of the Creole Seasoning and shake to coat on all sides. Store in refrigerator until later.

Make the shrimp stock now, recipe follows. Cook the rice. I usually cook mine and then set it off the burner without lifting the lid and let it rest for a while (maybe 20 to 30 minutes) to let it dry out a little. These three things can be done the day before and stored in the fridge.

Melt the butter in a large skillet; add the onions, celery, and bell pepper. Sauté until translucent. Whisk in the flour to make a blonde roux, stirring constantly, about 3-5 minutes. Stir in the remaining 1 Tbsp Creole Seasoning.

Add a small amount of the shrimp stock, stir well to form a paste, add the remaining stock gradually, whisking constantly. Bring to a boil, then reduce to a simmer. You may need a little more stock, but the end result should be the consistency of a gravy, not too thick, not too thin.

Add the tomatoes, garlic, thyme, Worcestershire, and hot sauce, salt to taste (yes, taste it), black pepper, and cayenne. Simmer for 20-30 minutes.

Add the seasoned shrimp that’s been holding in the fridge, green onions, and parsley, simmer for 10 minutes more or until the shrimp are cooked through. Stir in the 3 Tbsp butter, and adjust the seasonings to taste.

Serve over hot cooked Rice. If the rice was prepared the day before it can be reheated in the microwave for a minute or two. Serves 4 as an appetizer or 2 as a main dish.

Shrimp Stock Recipe

The Shells and tails from 2 lb. of Shrimp
½ Cup chopped Onion
¼ Cup chopped Celery
2 Garlic Cloves
1 Lemon sliced
2 Fresh Bay Leaves
3 Sprigs Fresh Thyme
1 tsp. Black Peppercorns

Add all ingredients to a 2 qt. saucepan. Cover this with cold water, it should be about 6-8 Cups. You’ll need 1 ½ Cups for the Etouffee. Bring almost to a boil, reduce the heat to a low simmer. Simmer for about 45 minutes to an hour. Strain.
Tip: When adding fresh Thyme to a simmered dish like this, I always bundle the Thyme tightly with butchers twine. The leaves will remove themselves while cooking, and you will get all of the flavor from the stems. When ready to serve just remove the bundle of stems along with your bay leaves.

(This recipe was adapted from one found HERE )

Mardi Gras 1

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Gumbo.

CAJUN SEAFOOD GUMBO (or Chicken and Sausage Gumbo)

Ingredients

12 ounces fresh or frozen peeled and deveined shrimp (or 2 chicken breasts)

6 ounces fresh or frozen crabmeat (or Andouille sausage)

1/3 cup all-purpose flour

¼ cup cooking oil

½ cup chopped onion

½ cup chopped red sweet pepper

½ cup chopped green sweet pepper, &/or 2 jalapenos

4 cloves garlic, minced

¼ teaspoon salt

¼ teaspoon black pepper

½ teaspoon ground red pepper, more to taste

3 cups chicken broth, heated

1 14-1/2-ounce can tomatoes, cut up

1-1/2 cups sliced okra or one 10-ounce package frozen cut okra

2 bay leaves

3 cups hot cooked rice

Directions:
1. Thaw shrimp and crab, if frozen (or cut chicken into bite-size pieces and brown in butter in a frying pan).

For roux, in a large heavy saucepan or Dutch oven combine flour and oil until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 10 minutes more or until roux is light peanut-butter-brown.

2. Stir in onion, red sweet pepper, green sweet pepper, garlic, salt, black pepper, and ground red pepper. Cook over medium heat for 3 to 5 minutes or until vegetables are just crisp-tender, stirring often.

3. Gradually stir in hot chicken broth. Stir in undrained tomatoes, okra, and bay leaves. Bring to boiling. Reduce heat and simmer, covered, for 30 minutes.

4. Stir in shrimp, and crabmeat (or andouille). Simmer, covered, about 5 minutes more or until shrimp turn opaque and oysters curl around the edges. Discard bay leaves. Serve in bowls with rice. Makes 6 servings. For extra heat add Creole seasoning, cayenne, or Louisiana Hot Sauce.

Shrimp Gumbo bowl4

JAMBALAYA

I like the boxed Zatarains mix, and usually add leftover cooked chicken, andouille sausage, and shrimp (or crawfish) to it. Easy-peasy!

Mardi gras3

CRAB BOIL

1 box Zatarains Crab Boil
1 whole Dungeness crab, or 1 pound king or snow crab legs
1 pound crawfish
2 pounds shrimp (whole, or shell on)
1 bag small red or fingerling potatoes
1 pound Andouille sausage
4 cobs of corn on the cob, broken into 2 inch pieces
Cajun seasoning (like Slap Yo Mama)
Garlic butter (3 cloves of garlic, smashed and minced, and added to 3 sticks melted butter)

Instructions

Using either a large soup pot with a lid or electric turkey fryer, fill with 3 quarts water. Bring to boil and add salt, plus 1 bag of Zatarain’s Crab Boil (if doing this indoors you will want all the windows and doors open because of the fumes – best done outdoors), 1 lemon quartered, and cayenne pepper to taste. Place the basket inside your fryer. If you are using a soup pot you will just have to pour the liquid out at the end and catch your pot contents with the lid or in a colander. Drop in crab and boil vigorously for 5 minutes (unless you are using precooked frozen, in which case you will add it with the shrimp at the end). Add potatoes and broken cobs of corn to the pot and boil vigorously for 10 minutes. Add the crawfish, chunks of andouille, and shrimp. Boil for 2 minutes. Remove from heat and allow seafood to remain in water for 5 minutes after boiling.

Lift contents from water or drain water off (save, strain, and freeze for use in other dishes). Drizzle seafood with melted butter and sprinkle with Cajun seasoning. Toss to coat. Cover your table with a plastic tablecloth; lay a beach towel or two over that and then lay butcher paper over the whole top. Dump the pot contents out on the butcher paper, in the center of the table. Place lemon wedges and extra cups of garlic butter around. Let everyone help themselves, eating with their fingers. You will want to have plenty of paper towels nearby and possibly bibs. Be sure to have some crab crackers and forks available too.

Crab Boil at Sarah's

Photo by Sarah Gaitan

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Sandwiches (for a luncheon)

Poor Boy  (<<< click the link for a great recipe, and little story about how the Poor Boy originated)

Shrimp Po’ Boy  (<<< click this link for a killer recipe for this sandwich)

muffuletta1

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Muffaletta

I got super lucky one day and found little bundles in my grocery store’s (HEB) lunchmeat counter of the three meats for this sandwich.  The packages were nestled in among the shredded cheeses, near the Lunchables section.  The bundles contained the three meats grouped on top of each other and laid on parchment paper, and then stacked on top of each other, enough for four sandwiches.  I bought two packages feeling very lucky, because it is impossible to find mortadella or cappicola in my town.  And to my chagrin I’ve never seen them again.  My HEB carries foccacia, but doesn’t carry the bread boules or the Olive Salad, so I’m sure the meat was a mistake purchase, but Walmart carries the Olive salad, and often has bread boules, the clam chowder size ones.

So, this is a link to Emeril’s recipe (simple) for the sandwich.  And this is another little bit more involved recipe I found in a recent search.

3 Cajun Supper

Beverages:

COFFEE AU LAIT
6 rounded tablespoons dark roast New Orleans coffee with chicory (Café Du Monde or Community Coffee)
6 cups water
6 cups milk

Brew your coffee in a drip coffeemaker and serve with half coffee and half scalded (not steamed!) milk.
Scald, do NOT boil, the milk. Pour coffee into warmed large mugs, then add the milk. If you like yours sweet, add two teaspoons of sugar to the cup. YIELD: 12 cups

Iced Tea

Make a gallon of sun tea using a family size tea bag (black and orange pekoe tea) and fresh, filtered, cool water. Set your glass container in the sun and let it brew until a rich brown color, about an hour or so on a hot summer day. Remove tea bag and chill in the refrigerator. I am a big fan of the cold brew tea bags! Just fill your container, add tea bags, and put in fridge. It brews in no time, is never cloudy, and tastes pretty darn close to the sun brewed.

In the south they love their tea sweet. It is easy to serve both sweet and unsweet by making a simple syrup that will dissolve quickly in iced liquids. You can make a quart of simple syrup by dissolving 5-6 cups of sugar in 3 cups of cold water in a saucepan over medium-high heat. Once it’s dissolved and clear, cool and pour into a bottle with a lid. Store in the refrigerator – writing the date that you made it on the jar. If you notice it starts to turn cloudy or get moldy, toss it and make some fresh. Use for sweetening tea, coffee and cocktails. If you’re not going to use it right away, dilute it with 6 more cups of water and fill your hummingbird feeders.

Abita Amber beer

Mardi Gras 2

Cocktails:

SAZERAC
1 teaspoon of simple syrup (see recipe above) 3 – 4 dashes Peychaud’s bitters 2 ounces rye whiskey (most New Orleans bars use Old Overholt) ¼ teaspoon Herbsaint, a New Orleans brand of anise liqueur (You may use Pernod, or some other pastis or absinthe substitute) Strip of lemon peel

The traditional method: Pack a 3-1/2 ounce old-fashioned glass with ice. In a cocktail shaker, moisten a sugar cube with just enough water to saturate it, then crush. Blend with the whiskey and bitters. Add a few cubes of ice and stir to chill. Discard the ice from the first glass and pour in the Herbsaint. Coat the inside of the entire glass, pouring out the excess. Strain the whiskey into the Herbsaint coated glass. Twist the lemon peel over the glass so that the lemon oil cascades into the drink, then rub the peel over the rim of the glass; do not put the twist in the drink).

HURRICANE (It’s 5 o’clock somewhere!)
1 ounces light rum
1 ounces dark rum (151 proof)
1.5 ounce orange juice
1.5 ounce fresh lime juice (NOT Rose’s or RealLime)
1/3 cup passion fruit juice or 1 tablespoon passion fruit syrup
1 teaspoon superfine sugar
1 teaspoon grenadine
Cherries with stems, and orange slice to garnish
Ice cubes

In a cocktail shaker, mix the rum, passion fruit juice or syrup, the other juices and the sugar until sugar is dissolved. Add the grenadine, and stir to combine, then add ice and shake. Half-fill a hurricane glass with ice, then strain drink into glass; add ice to fill. Garnish with orange slice and cherries.
Option: If you’d like something easier, look at your local liquor mart for packets of Pat O’Brien’s Hurricane Mix and follow directions.

Desserts:

Bananas Foster at Sarahs.

COLLEEN’S BANANAS FOSTER
This photo was taken at a cooking club gathering, by the host.  We were joking that she was getting evidence photos to explain to her insurance agent how we burned her house down.  Ha!  This is not entirely the traditional way of making true Bananas Foster, because I am not a huge fan of mushy bananas, plus I like lots of sauce. I’ve made this a few times and this is the way I personally like it best. It’s sooooo easy, but your guests will oooo and ahhhh (or take fear photos) at your flame-boyant cooking panache. You’ll want to make this where your guests can see you.

INGREDIENTS
1 stick butter
2 cups dark brown sugar
2 teaspoons cinnamon
½ cup banana liqueur
½ cup of dark rum
4 bananas, cut in slices (I like mine still with a hint of green & no brown spots)
1 carton vanilla ice cream (1 large scoop per guest)

INSTRUCTIONS

Melt butter in a deep-sided skillet. Add brown sugar and cinnamon, and let cook until sugar is melted and sauce is bubbly. Slowly add banana liquor and gently stir until just warmed. Slowly add dark rum and gently stir until just warmed. Remove pan from heat and ignite with a long-stemmed BBQ lighter. Carefully stir with a long-handled spoon until flames subside. Place pan back on the stove with the burner off. Add the banana slices and gently toss with warm sauce (I don’t like mushy bananas, so that’s why I only add them at the end).

Place ice cream in serving dishes and top with several banana slices from the pan. Spoon warm sauce over ice cream and serve immediately.

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MISSISSIPPI MUD PIE

Ingredients

1 Oreo cookie pie crust

2 pints coffee ice cream, softened slightly

1/3 cup chocolate fudge topping

1 cup whipped cream

¼ cup slivered almonds, toasted

Directions: Spoon softened ice cream evenly into chilled crust. Drizzle fudge topping over ice cream then return pie to freezer for at least 1 hour. When ready to serve, decorate with whipped cream and sprinkle with almonds. Makes one 9-inch pie.

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BEIGNETS
These are heavenly little donuts that go spectacularly with Coffee au lait. I recommend the cooking class recipe offered at Southern Living .  My HEB carries the box mixes.

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KING CAKE

A King Cake is basically the same recipe as a giant cinnamon roll made into a “crown” shape (Monkey Bread in a Bundt pan would work fine), and the icing is covered in purple, yellow, and green colored sugar, and heaped on top. It is sometimes decorated with glitter sprinkles, mardi gras beads, or masks.  Also, a tiny plastic baby is hidden in the dough before the cake is baked.  When the cake is served at a Mardi Gras party, the guest who ends up with the baby in their serving must host the next soiree!

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~ DURING & AFTER DINNER ENTERTAINMENT ~

Background Music: Zydeco Stomp CD, or a New Orleans Jazz CD, some Hank Williams Jr., or a good Harry Connick Jr. album.

Play a game: Gambling is a big thing in New Orleans on the river boats. Decorate a room of your house to look like a Riverboat.  Play card, dice, and domino games, or the game Wits & Wagers.   Another game with a NOLA theme is Party Gras (which is a game played all night during other activities using Mardi gras beads – similar to the clothes pin game played at baby showers).

 

 

Watch a movie: Mark Twain – A Film Directed by Ken Burns (2002) would be a  good choice for documentary watchers.  Streetcar named Desire (an oldie).  The Frog Prince (for families with kids).  Double Jeopardy with Ashley Judd, is set partially in New Orleans.  Ghost Rider, with Nicholas Cage.

You could also use this meal as a great starter for a video Bible study (the one I am thinking of is Breaking Free, by Beth Moore, as it was filmed entirely on location in New Orleans, both the original and the revised versions, and is an excellent small-group Bible study) to get started in your home with your friends, neighbors, coworkers, etc.  After dinner you could play the introductory video, pass out the workbooks, and get it started.

 

~ A Reluctant Hostess’s Bag of Parlor Tricks for Social Occasions ~

 

Conversation Cards

Conversation Starters for the Table

Okay, the day of my party has arrived.  The food is cooked.  The table is set.  My guests are beginning to arrive.  I’ve shown each where to stash their coats and purses, and pointed them to the beverage station.  I have a few things to finish up in the kitchen, but also want to warmly greet each person who arrives, never-the-less in my flushed and busy chaos I can’t forget what it feels like to be the guest.  I’ve been a guest.  I know very well the inevitable awkward little spaces of time when introverted people start to sweat a little.  I know what it feels like to be out of my comfort zone.  If I don’t know the host very well, or any of the other invited guests, it is easy for me to feel a little bit ruffled.  I’m not sure where to sit or stand, or who to go and mingle with.  I wonder if it would be rude to sit at the table, or okay to hang with the ladies in the kitchen.

Life is so much easier for Sanguines and extroverts.  I  appreciate having them in my life.  I am honestly sooooo much better at coming up with ideas for parties: food, decorations, music, and games, than I am at the social aspects.  It’s probably my biggest hurdle to being hospitable.  I’m not so much worried about my house being clean enough, or putting on airs with a lot of nice things.  It’s the social part that gives me a heart attack.  I usually won’t go out on a limb to invite people over unless I know them really well (family), or I have an accomplice who is funny and outgoing, and with a real gift of gab.  Without my security blanket I’m pretty much a basket case.

This is where a nice set of Conversation cards really comes in handy for those awkward lulls during dinner when I can’t think of anything to talk about, and God forbid am surrounded also by introverts.  They rescue me.  Conversation is what draws us all out of our shells and helps us all to get comfortable with each other, and engaged – as long as we’re not put on the spot in front of everybody.

Sometimes, it’s hard to share our most personal thoughts, ideas, and opinions (unless we know where those around us stand), or without a glass of wine to loosen us up first – ha!, so a set of conversation cards can be a good way to get things going.  There are a ton of sets out there (Amazon).  Food for Talk by Julienne Smith is one of my favorites.

I have found that the best way to get past being uncomfortable and vulnerable in conversations with new people is by practicing treating them the way I want to be treated, and in my limited experience I have found that sometimes when I took that leap of faith and shared my heart with someone, it actually, occasionally landed in safe hands, and it very often was the catalyst to a beautiful friendship.

I have worked pretty hard to be a safe place for other people’s conversations as well. Gossips are not good friends!  Experience has taught me, that it is okay to be observant, cautious, and protective. It is like looking both ways before crossing a road. But when it looks as if the coast is clear, I encourage you (and deal a pep talk to myself as well) to try putting just a little of ourselves out there. And in return, also be a “safe place” for other people’s thoughts and dreams and ideas.

Another thing I struggle with is ADD.  When my mind is racing with self-conciousness, it is hard to pay attention, but we all appreciate a good listener.  Weep with those that weep.  Rejoice with those who rejoice.

I will pray for you, and for myself as well, that we learn to relax and just have fun.  And I pray that our minds don’t batter us too badly later as we lay in bed replaying every careless word we spoke and every clumsy gesture.  Please say I’m not the only one who does this!  Well, if I have a witness, at least you know you are not alone.

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“Be kindly affectioned one to another with brotherly love; in honour preferring one another;

…given to hospitality.”

Romans 12:10,13

 

 

 

 

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A Gringo Tamalada, Ole!

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A Gringo Tamalada, Ole!

While the rest of my fellow “gringos” are having “Ugly Sweater” parties, Cookie Exchanges, and Gift Wrapping/Mulled-Wine drinking parties for Christmas wouldn’t it be fun to host a TAMALADA just to be different?

I recently tried my hand at making Tamales, and to my delight they turned out, and were actually delicious (thank God), but boy howdy were they a ton of work. Took me ALL DAY! I’m absolutely addicted to tamales at Christmas, but I’m thinking if I ever decide to make them again I will want to make a party out of it, because many hands make light work. So here’s what I’m thinking…

Who to invite? Hmmm, well they’ll need to be reliable guests, who promise to make their dish and show up for the assembly process.

I could send them each a recipe card, after they RSVP and volunteer for a portion of the tamale-making they want to do. The host (which will be me, if I manage to muster the courage to actually do this) will provide snacks, and beverages – I’m thinking some fun drink choices would be Sangria; a Hot-Mexican-Chocolate Bar; Horchata Smoothies; and blended Margaritas. I’ll need to remember to find a good Latino Christmas Album or two or three to play for ambiance during the party, and also dig out an entertaining game to go with the party, that we can play while we’re waiting for the first batch of tamales to come out of the steamers. A couple of my favorites are Mexican Train (dominoes) and Canasta (cards)!

Or, if my family/friends want to bring their Christmas cards, stamps, address labels, and stationery we could get our Christmas cards ready to mail out while we wait for tamales, and we can snack and visit while we write and fold and lick and stamp! Make it kind of a working Tamale party! I can offer this on the invitations, and then discuss it with everybody when they RSVP.

Here’s how I’m thinking we can split up the cooking…

Guests #1, 2, & 3 could each make a 3-lb pork roast (half of the recipe listed below) and shred it, discarding any bone or cartilage, and reserving and bringing the strained pork broth to the party.

Pork for Tamales Tamalada Party recipe card

Printable Recipe Card

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Guest #4 could make the Chili sauce up to the point of adding the broth and blending it, and bring the cooked chilies with them to the party.

Red Sauce Tamalada Party recipe card

Printable Recipe Card

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HOST: could prepare corn husks

Boiled corn husks

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Guest #5 could make the Masa, up to the point of adding the broth and mixing, and bring it to the party

Masa Tamalada Party recipe card

Printable Recipe Card

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Click this link for a FREE PRINTABLE of the Recipe cards for Tamalada!

(((((-Full recipes are further down on this page-)))))

My Tamalada Invitation

Printable Invitation

Click this LINK for the printable Tamalada Invitation!

So, I know from experience that it’s going to take at least 4 hours to make the finishing touches on the meat and masa, then assemble, and steam the tamales. So I’ll plan my party accordingly when filling out the details on the invitation. Maybe I should have it on a Saturday or Sunday afternoon?

Once my guests have RSVP’d and volunteered for the dish they want to make, I’ll send them out the recipe card for their items (shown above, in case you missed them).

((((( Click here for the FREE PRINTABLE Recipe cards for Tamalada! )))))

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PREPARING FOR MY PARTY:

Buy whatever groceries and beverages I’ll need and give myself time to prepare them before the party.

Set up a station for the final masa preparation. I will need counter space, a large bowl, a mixer, and a cup of warm water to test the masa in.

Set up a work station for the final preparation of the red sauce. I will need a large sauce pot for the stove, and a blender or food processor. Someone will be making a roux in the sauce pot, and another person will be blending the red sauce (softened chilies and broth from pork). The pork and the red sauce will be added to the roux.

I’ll set up a large table for assembly. Place the ingredients down the center of my table, the husks next to the masa, the masa next to the meat, and finally a cookie sheet at the end to pile the tamales on. I’ll put a person at each ingredient and we’ll pass each tamal along. They’ll go together pretty quick. I will need some clean kitchen towels and possibly a roll of paper towels, also a masa spreader or spatula, a spoon to measure the masa, a spoon to measure the meat, and a large cookie sheet. And afterward some tin foil to wrap the tamales in for sending home or freezing.

Make room in my refrigerator for whatever uncooked tamales, and whatever else needs refrigerated.

Set up the steamer pots (illustrated below). I will need two large canner size pots with lids and a steamer basket for each inside. I will also need two clean kitchen towels and water for those.

Set up a beverage station with various beverages as mentioned earlier. I can set up a hot cocoa bar, I can also set out a large thermos of blended Margaritas, and a pitcher of Sangria. I might also want to set out some iced tea and water and a cooler of ice, and a variety of glasses and mugs.

Set up an appetizer/snack table where guests can nibble as we wait for the tamales to cook. Decide what appetizers I will serve at my party, and have them ready when guests arrive. I will need serving plates, bowls, spoons, etc. I might want to have a pretty tablecloth for this table, and some festive table decorations.

Set up the music that I will have playing in the background of my party.

Set out a couple of game choices (mentioned earlier), so that once the tamales are all assembled, and the table has been cleared, we can start having some fun. Or if we all prefer doing Christmas cards, I will need to *be sure to note this in my party reminder call, so my guests will know to bring their supplies!

Of course I’ll want a clean house, a spotless kitchen, and a tidy bathroom at least. Ugh! This is what keeps me from throwing parties, really! My house is never clean enough.

A day or two before the party I can send a reminder via Text/eMail/Phonecall, so my guests will know if we’ll be doing Christmas cards during the party, or just playing games and eating. They might need the prodding for the dish they are making too!

Day of the party designate various ASSEMBLY LINE jobs:

Someone to wash all the dirty dishes and clean counters (my least fav job)

Someone to make the roux, and mix the meat with the sauce

Someone to finish making the red sauce

Someone to finish making the masa

Assembly line Husk Person, who will dry and pass the husks

Assembly line Masa Spreader person

Assembly line Meat person, who will also wrap tamales

Tamale tie person, who will tear off strips of husk to tie around tamales and stack them on a cookie sheet

And finally someone to set up and load steamers, and babysit them with water

Full RECIPES

DSCN9334

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Pork for Tamales

2 3-lb pkgs Pork Carnitas or a shoulder roast

1 large onion, chopped

5 cloves garlic, broken in pieces

3 jalapenos, chopped

1 Tbsp salt

Enough water to cover

DO AT HOME: Place pork roast, onion, garlic, and salt in a large pot. Cover with water. Bring to a boil, then reduce heat to simmer over medium heat until pork is very tender, about 3 hours. Remove pork from water and shred. Store in a Ziploc bag and keep in refrigerator for up to a day, until ready to use. Strain liquid and reserve for use in making the red sauce and the masa. Place in sealed jars in refrigerator for up to a day. Skim the fat off the broth and place it in a separate ziploc bag to use for the roux. Bring the pork, broth, and skimmed fat to the party.

Carnitas Pork

DO AT THE PARTY: Once at the party someone will need to make a roux (see recipe below) and then the pulled pork can be combined with the roux and the red sauce.

chili cascavel

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Red Sauce

4 ounces California (or Cascavel) chile pods, seeds and stems removed

4 ounces New Mexico chile pods, seeds and stems removed

1 1/4 cup reserved pork broth

1 1/4 cup water

1 Tbsp salt

3 cloves garlic, broken in pieces

1 heaping teaspoon ground cumin seeds

DO AT HOME: Toast chilies in a hot skillet over medium high heat for 2 to 3 minutes, until fragrant. Rinse chile pods. Fill a large pot with water and bring to a boil. Add rinsed chile pods and cook until chile pods are softened, about 15 minutes. Drain water off chilies and discard the water. Add salt, garlic, and ground cumin. Seal in a plastic bag until ready to blend at the party. This can be done up to a day ahead.

DO AT THE PARTY: Pour chilies, broth, and water into a blender and blend until smooth. Place in large kettle until ready to mix with the pork.

Roux: Someone will need to make a roux using ½ cup lard, reserved from roast, and ½ cup flour. Cook on the stove, stirring continually until peanut butter colored. Toss in the pork and red sauce and mix well. I also like to chop another jalapeno or two to add to the meat. Cover and refrigerate, or if near to being ready to assemble, place on the assembly line.

Pork mixed with red sauce

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Masa

2 pounds Manteca lard, divided

2 teaspoons baking powder, divided

2 tablespoons salt, divided

5 pounds ground masa harina, divided

2 to 3 cups broth reserved from cooked pork roast (or chicken broth), divided

½ bunch Cilantro, finely minced

Small white onion, very finely minced

½ cup Tomatillo Salsa, or Salsa Verde

Reserved pork broth with skimmed fat

DO AT HOME: Place 1 pound of lard in a KitchenAid® Stand Mixer and mix until fluffy, scraping sides so the lard stays in the center of the mixing bowl. (The flat beater is the ideal accessory for mixing.) Add half the baking powder and half the salt to the lard and mix together. Add half the masa harina and mix together. Seal in a ziploc bag in the fridge.

Now do the other half of the same ingredients, and store in the fridge in a ziploc bag for up to a day. Please bring to room temp before bringing to the party.

DO AT THE PARTY: Place one room temperature batch of the masa in a large bowl. Slowly add half the broth, half the onion and cilantro, and half the salsa verde, to and mix until combined. The mixture should be about the consistency of smooth peanut butter. If not, add more broth as necessary. Test the masa by taking a small piece (1/2 teaspoon) and dropping it into a cup of warm water. If it floats it is ready; if it sinks, add a little more lard, beat for another minute and test it again. Repeat this process until the masa floats. Cover and set on the assembly table.

Repeat the process with the remaining batch of masa.

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Corn Husks

DO AT HOME: Take husks from package and rinse well in the sink, removing any silks or debris. Fill a large stock pot with water and press the clean husks down to submerge them. Bring water to a boil and soak husks in gently boiling water for about 1 hour. You may need to flip the stack occasionally so the top ones get pliable. Drain water from husks but keep husks in the kettle with the lid on.

DO AT THE PARTY: Set warm, soaked husks, in covered pot on the assembly table. Keep a clean kitchen towel nearby to dry the husks just before spreading them with masa, otherwise the masa won’t stick.

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ASSEMBLY LINE

Tamale Assembly Station

Place the husks, masa, meat, and cookie sheet down the center of a table, and seat my guests all around it, except the guest who volunteered to do the mountain of dirty dishes. Assembly will start with corn husks being dried off and passed to the masa person next to them, that person will spread it with masa and pass it to the meat person next to them; that person will top it with meat and wrap it and hand it across to the tie person; that person will tear off a little strip from a boiled husk and use it to tie around the tamal and lay on the cookie sheet. Once the cookie sheet is full and heaping, the last person (ME) will pack the tamales vertically in the steamer with the open end up and start them steaming.

Assembly Line

SPREADING THE MASA: Place the wide end of the husk on the palm of your hand (or on the flat work surface), narrow end is at the top. Starting at the middle of the husk spread 2 tablespoons of the masa with a spatula or masa spreader in a rectangle shape, using a downward motion towards the wide-bottom edge. Do not spread the masa to the ends; leave about a 2-inch border on the left and right sides of the husk. Pass to the person with the meat (or other) filling. There is too wide of a swath of masa on this husk shown below, and also it’s not quite thick enough. You only need enough masa to wrap around the meat and a little extra to hold the husk closed.

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ADDING THE MEAT: Spoon 1 1/2 tablespoons of your chosen filling down the center of the masa. (When I ran out of meat filling and still had masa, I started making Pepper Jack Cheese and Jalapeno filling. Fold both sides of hust to the center over the top of the meat; finish off by bringing the pointed end of the husk toward the filled end. Pass tamale to the person who will tie the tamales closed.

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TAMALE TIE PERSON: Make sure each tamal is snuggly closed and will not open during steaming. You can secure by tying a thin strip of corn husk around each tamal. This will keep the tamal from unwrapping during the steaming process, especially if the husk is too thick and will not stay folded. Stack wrapped tamales on a cookie sheet.

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HOST: Prepare the steamer pots… (You will also load the steamer pots)

Steamer Pot

This is my tamale steamer. I can only fill water up to the little rack, but not above it, and start it simmering on the stove. The steamer pot needs to be tall enough for our tamales to sit up vertically above the water and still fit the lid on. (If you don’t have a double boiler, you can improvise like I have. All mine is, is a round cooling rack setting on top of a brick, which I’ve washed several times in the dishwasher, or I could also use a small colander placed down into the bottom of my soup kettle and my rack on top. This set up works perfectly. Each steamer will need to have a clean kitchen towel and a lid.

When a cookie sheet of tamales is piled up high, they can be loaded in the steamer…

Fill the top part of the steamer with tamales. Stand the tamales up vertically, open ends up and folded ends at the bottom, and make sure the folded part is either tied up, or held in place with another tamal. Pack the tamales snug enough so that they won’t fall over during cooking, but not so tight that the steam can’t get in around them. In other words, don’t cram and squish them as tight as they will go, but let there be too much space or they will collapse and mush over. If there are not enough tamales to fill the steamer, use canning jars to take up the spaces so the tamales don’t fall over.

Turn heat up on the water until it boils. Cover the tamales with a clean kitchen towel and then the lid of the pot. Turn the heat down to medium so that it stays gently boiling, but not raging boiling. Set timer for 2 hours. Check every 20 to 30 minutes or so to make sure the water is not boiling dry, and add boiling water as necessary. Make sure the tamales are above the water line and that the bottoms are not siting in water at all.

Steaming tamales

Tamales will need to steam for 2 hours or more. After 2 hours we can test for doneness. Remove one tamale and check if the masa holds together and slips easily off the husk. If so, it is done, if not it needs to steam some more. Check again in 15 minutes when I check the water level.

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When a batch of tamales is done they can be eaten right away, or wrapped in foil (1 dozen at a time) and refrigerated or frozen for later.

cooked tamales

Divide the wrapped dozens of tamales among the guests. There should be about 1-2 dozen per guest.

You will want to eat some at the party!!!! There are lots of ways to eat tamales. Some like them topped with just a little of the red sauce, which you can make another batch of while the tamales are steaming. I like mine all different ways. Straight out of the steamer and burning my fingers and tongue as I shove them into my mouth, or if I have all the toppings on hand for Tortilla Soup or Carnitas tacos, I like all of those (minus the tortilla strips) on top of my tamales. I also like them with salsa verde, chopped onions, cilantro, and jalapenos, and a little dallop of sour cream (as pictured below). And I also like them loaded up with red sauce, pepper-jack cheese, black olives, corn and black bean salsa, shredded lettuce and pico de gallo. There is just about no wrong way to eat a tamale.

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So there you have it. Sound like fun to you? I’m pretty sure all my Mexican friends reading this are laughing at my gringo-ness; all having hosted and attended a hundred Tamaladas, so hopefully one of you will take pity on me and invite me to your next one, to show me how it’s done! My hat’s off to whoever invented tamales, for passing on this wonderful food, and to my friends south of the border for keeping going this fun tradition. Feliz Navidad!

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“The LORD of hosts will prepare a lavish banquet for all peoples on this mountain; a banquet of aged wine, choice pieces with marrow, and refined, aged wine.” Isaiah 25:6

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Snowflake Craft for kids

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Snowflake Craft for kids

Supplies needed: 

  • Toilet paper or paper towel rolls (empty)
  • Pipecleaners 
  • Scissors
  • Hole Punch

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INSTRUCTIONS

Instructions

 

glitter spray

 

Blog Photo

I did this as a Christmas craft with the students at my granddaughter’s school (pre-K through 8th grade).  We had all just recently experienced snow in our town, a RARE and exciting event in south Texas, so this craft commemorated that very memorable event with a little keepsake.  I also wrote a poem to go with our keepsake craft, so they could be kept forever in a memory book, if anyone wanted. 

Print Poem

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You might like to do this craft with your kids during the Christmas break from school.  Here is an idea of something you could do with the snowflakes (besides just hang them in your tree).

snowflake-mobile

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“For as the rain comes down, and the snow from heaven, And do not return there, but water the earth, and make it bring forth and bud, that it may give seed to the sower
and bread to the eater, So shall My word be that goes forth from My mouth; It shall not return to Me void, but it shall accomplish what I please, and it shall prosper in the thing for which I sent it.” 

Isaiah 55:10-11

Mrs H’s Indian Fry Bread Tacos

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Mrs H’s Indian Fry Bread Tacos

In case you missed this recipe, featured recently in A Native Thanksgiving, here’s a re-run of it all by itself, because it is just too delicious to miss.

There are several ways to make the fry bread. My grandmother used her homemade yeast bread recipe and then divided it into dinner roll size pieces. She pulled those into little robe shapes and gave them a little twist before frying. She called it “Squaw Bread” and I could have honestly eaten the whole stinking batch every time she made it. Nothing better than hot fried bread, unless of course it is hot fried bread rolled in cinnamon and sugar, which she also sometimes did.

You can save yourself a lot of work by just using Rhodes Yeast Rolls that come frozen in the grocery store. Thaw them and then fry them. It’s that easy!

The Native way is also very easy and delicious. This is the recipe:

Fry Bread (2)

FRYBREAD

This recipe makes 7-8 small ones

Ingredients

2 cups flour

3 tsp baking powder

1 tsp salt

1 cup milk

Deep hot fat in fry pan or fryer

Directions:

Sift dry ingredients. Stir in milk. Kneed and work the dough on a floured board with floured hands until smooth. Divide the dough into eight pieces and shape into flat disk shapes, with a depression in the center. Fry in deep fat (about 375°) until golden and done on both sides, about 5 minutes. Drain on absorbent paper.

Fry Bread Taco mrsh

INDIAN FRYBREAD TACOS

6 servings

Frybread tacos are very much like the Elephant Ear tacos that we used to get at the carnival when the rodeo was in town. Very easy and one of my favorite things to eat. If I have leftover homemade chili I use it in place of the meat recipe here. And when I can’t find Anasazi beans, and I’m in a hurry, I just substitute canned pintos.

Ingredients

6 pieces Indian Frybread — about 6” in diameter

For Chili:

1 lb hamburger

1 big can tomatoes (I used Rotel)

2 Tbsp homemade chile powder (or your favorite packet of Chili seasoning)

salt, pepper to taste

Fry hamburger broken up loose until cooked, then drain fat. Sprinkle some salt and chile powder over it (or use a Chili seasoning packet). Add tomatoes and their juice — break up tomatoes and stir it around. Simmer till meat tender and sauce is thick, 30 – 40 minutes.

Toppings:

1/2 lb cheese grated coarse (Colby/Jack)

1 1/2 c Dried anasazi beans, cooked

1 1/2 c Mache or arugula, washed & stemmed (I substitute Cilantro, chopped)

1 pkg sweet cherry tomatoes, sliced

2 ea Ripe avocados, halved & sliced

1 sm red onion, thinly sliced and diced

1 bunch red radishes, sliced

1 container Golden yellow cherry tomatoes diced

3 ea Green Anaheim (New Mexico) chiles, prepared (I’ve sometimes substituted Poblanos when Anaheims are out of season or unavailable)

1 lg Red bell pepper

Directions:

22448To prepare the anasazi beans, soak overnight in water to cover. The next day, drain the beans and place them in a saucepan with fresh water to cover. Bring to a boil, reduce the heat, and let the beans simmer until the skins break, about 3 hours. It may be necessary to add water as the beans cook to prevent them from burning and sticking. After the beans are cooked, remove from the heat and set aside. You should have about 3 cups cooked beans.

While the beans are cooking, roast, seed, and de-vein the chiles and the bell pepper, and chop each of the veggies. I usually do this early in the day, place each in a ziploc sandwich baggie, and store together in the fridge until I’m ready to serve.

Prepare the Native recipe fry bread while the meat (chili) is cooking.

Indian Fry Bread Tacos mrsh

To Assemble the tacos, place 1/2 cup cooked beans on each piece of frybread, then a layer of meat mixture, then your choice of the vegetables (I like all of them). Finish with a little Mexican Crema (sour cream), some bottled hot sauce (salsa) on top, and finally a little sprinkle of cheese.

You’ll need a fork and knife to eat this marvelous creation!

Indian Fry Bread Tacos logo

supper grace

Creamy Poblano Gravy (spicy)

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Creamy Poblano Gravy (spicy)

 

 

It’s funny, the seasons of life, how things have a way of making it around full circle to the exact same place where they started.  For instance, we start off life as little pudgy babies, unable to talk, unable to walk, getting shots, getting sick, wearing diapers, being told what to do, and existing on a mostly liquid diet; and for all the progress we make in our lifetime, we end up right back where we started, in diapers, drinking Ensure, eating mushy stuff, taking meds, being told what to do, and wheeled around wherever we have to go.

Table4Two

It’s similar in a marriage.  First I learned to cook for two, and then to prepare meals for a whole family, and now here we are back at just two again.  I’m finding it a bit of a challenge to learn to scale things back so I don’t waste food, or blow the budget, trying to keep it healthy, but still tasting good!  I don’t want to feed us Lean Cuisines, or fast food, or frozen pizza every meal, but at the same time, I don’t have the energy or ambition to stand on my feet for hours chopping, measuring, peeling, blanching, boiling, broiling, and then washing, wiping, scouring, scrubbing, and putting back together a totally destroyed kitchen…everyday….for just the two of us.  <sigh>

So I find myself making things like quesadillas out of leftover fill-in-the-blank meat, cheese, and hot peppers; or fish tacos from doggie bag catfish gotten at a local restaurant the night before and some sort of cabbage slaw; or crispy fried SPAM-L-T’s (because I usually have Spam in the pantry and I don’t always have bacon) with a side of raw veggies (because that is healthier than chips, but a lot of times, honestly, it is chips); or this wonderful biscuits and gravy meal I recently came up with.  It’s super easy if you roast your chilies one day, toss them in a bag and into the fridge, and then peel and seed them the next day.

I’m sharing it because Husband said this is the best gravy he’s ever had, and at 61 I guess that’s saying something.  However, it could be that he has just totally forgotten what the best gravy was he had before this.  Which is kind of a perk, the memory loss thing, it can really work to an old lady’s advantage sometimes!  Ha!  But I did also feed it to my daughter, the sweet young thing with a chipper young mind, and she concurred, so there you go, for what that’s worth.

Anyway, this gravy isn’t just good on biscuits.  It would be fantastic on Chicken Fried Steak, pepper steak, mashed potatoes, as a dip for Waffle Fries, Chicken strips, or even just toast, if that’s all you have.  I fried up some bacon (in the oven) and chopped up a couple dozen fresh okra from my garden, along with a cold, leftover baked potato, coated the pieces in cornmeal and then fried them in oil, as sides to our supper.  Perhaps this sounds like “jail food” to you?  Well, wait until you’re my age honey.  You’ll be a LOT less picky.  Hubby and I thought it was GOOD EATS!!!!

 Poblano Gravy ad

Creamy Poblano Gravy

¾ of a stick of butter

2 TBSP bacon drippings

¾ cup flour

¼ tsp Salt Lick dry rub seasoning (which is basically cayenne powder and black pepper)

Melt butter in frying pan, add bacon fat, flour, and seasoning.  Stir to combine, then cook, stirring continuously, over medium high heat for a few minutes.  To this rue add:

1 tsp. chopped jalapeno or serrano (or both if you like it spicy)

2 roasted, peeled, and seeded Poblano Peppers, chopped

4 cups of whole milk, or Half-and-Half

Water (as desired)

Stir until thick and bubbly.  Add water to thin the gravy to your desired thickness.  Salt and pepper to taste.

Poblano Gravy Collage

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“He was known to them in the breaking of bread.”

  Luke 24:35

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A Native Thanksgiving

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A Native Thanksgiving

Originally featured in my book, Come for Supper, the memoirs of a reluctant hostess, this is one of my very favorite meals. Not because it is top shelf gourmet, for in fact it is probably closer to just being sustenance on that scale; mostly made with government commodities, or what can be scavenged in the wild, using few and extremely inexpensive ingredients. Not to say these aren’t all very yummy dishes though, don’t be scared, just probably not cheffy food, if that’s what you were looking for. The beauty of this meal for me is in savoring the foods of another people. Cultural differences can sometimes separate us, but I am enchanted by the brotherhood of the table and the fellowship of food. Eating modest foods also makes me very thankful for the things that I have, and the extravagant meals I have been blessed to enjoy. In a world where some have the luxury of living-to-eat, this is a great reminder that many many people on this planet eat-to-live, and even with the little that they have, are incredibly generous.

Nature Collage

I am drawn to and have a deep affection for the American Indians. I think we all do. Most of us played cowboys and Indians when we were kids. Many of our grandparents told tall tales about having native blood in our lineage. It is the raw deal, and unfair treatment of our native people by our government, that gives us (me, at least) a huge mistrust of the federal government. And although they’ve been tucked away, they have never been forgotten. We admire their courage and bravery, so much so that many of our sports teams have been given names like, “Chiefs” “Braves” “Redskins” and “Indians.”  Many towns (and counties) in my native state have Indian names: Sundance, Shoshoni, Meeteetse, Ten Sleep, Crowheart, Chugwater, Arapahoe, Wapiti, Cheyenne, Osage, etc.  Movies like Dances With Wolves, Son of the Morning, and Windtalkers reinforce the love affair. Even so, how many of us truly know our native brethren? Or, know anything about what their life is like today (myself included)? Most likely the closest we ever come is visiting a local gambling casino, or reading about some misfortune in the newspaper. By bringing us to a table to celebrate some of their best dishes, I hope to change that a little. This is an interesting article that I really wanted to save for myself, and share with you, as we consider honoring these interesting people with a Native fall feast for our family and friends.

Native American prayer

Meal Blessing

11 Native American Supper

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THE    FELLOWSHIP    OF    FOOD…

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WATER CRACKERS (Wind River Reservation)

Ingredients

1 lb Commodity flour (about 3 cups of all-purpose flour)

Powdered milk and water to equal about 2/3 cup liquid

1 Tbsp Vegetable shortening

1 tsp Baking soda

1 tsp Salt

Directions:

Mix all ingredients except powdered milk together. Add milk to other ingredients to form a dough and beat it up. If the dough is too sticky to roll out, add a little more flour. Roll it very thin on a flour dusted cutting surface, cut it into pieces with a pizza cutter, lay the pieces on a parchment lined cookie sheet, prick each piece with a fork, and bake it quickly in a 350 degree oven until toasted golden. Try these crackers the traditional way first, but the next time you make them you might wish to substitute fresh whole milk for the powdered milk, 2 Tbsp butter for the shortening and a splash of olive oil, and perhaps sprinkle the dough with a mixture of seeds, or some parmesan cheese, or some finely chopped italian herbs before cutting and baking. These are also nice served with an assortment of cheeses.

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3 sisters

THREE SISTERS SOUP (the 3 sisters are beans, corn, and squash)

Ingredients

1 lb beef stew meat

8 cups water

3 spring onions with tops

1 tsp minced garlic

1 can kidney beans and liquid

Half gallon size bag of fresh green beans, sliced (may substitute frozen or canned)

3 ears fresh corn (may substitute frozen or canned)

3 summer squash, cubed

½ tsp oregano (or 3 mint leaves)

2 tsp salt

5 lg squash blossoms

Black Pepper

Directions:

Cook the stew meat in water until tender. Cut corn from cob, chop spring onions, and add all vegetables to water and simmer until tender. Add seasonings, and squash blossoms; simmer 15 minutes. (For vegetarian version omit meat).

This is a mostly authentic recipe, and doesn’t have much flavor, especially if canned vegetables are used, which are most likely. The next time you make it you will want to use beef broth in place of the water, and leftover beef roast, pulled apart. I always prefer fresh vegetables. I also added 1 packet of beef gravy mix and 1 packet of Lipton Onion Soup Mix to my pot. I also added a small can of Rotel Tomatoes, 1 large potato diced, 1 large carrot chopped, a handful of frozen peas, 2 tsp. minced garlic, to the other vegetables, and about a ¼ tsp. of Cayenne powder. Salt and pepper to taste. Delish!

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WILD GREENS AND FLOWERS SALAD

Serves 4 to 6

Salads were much liked in the spring when new, tender greens appeared. A great variety of mixtures was used. Since salt was uncommon or not used at all, salads were flavored by herbs, oil pressed from seeds, and especially with vinegar made from fermented, evaporated, uncooked maple sap (which we can’t make or get). So this is an approximation of the spring tonic salads beloved by all woodland people after the long winters.

Ingredients

1 cup watercress leaves and (only) tender stems

1 cup lamb’s ears, quarter new leaves (or use small spinach leaves)

1 cup arugula lettuce torn (not cut) to bite-size pieces;

can also use Bibb or less expensive leafy (not iceberg) lettuces

1 cup Dandelion leaves

1/2 cup tender nasturtium and violet leaves torn up

1/2 cup nasturtium and violet flowers (in season)

1 Tbsp honey

1/4 cup cider vinegar

1/3 cup salad oil

As much tender mint leaves as you like in the salad

2 tsp fresh mint chopped fine and bruised

2 tsp chopped tarragon (fresh) or 1 tsp dried if necessary

optional: salt and pepper to taste

Directions:

Combine honey and vinegar, whisk in oil and crushed mint. Season to taste with small amount of salt. Pour over greens and flowers in large bowl, and toss for about 3 minutes to coat everything with dressing. Serve immediately.

If you cannot find the greens and flowers listed, you can use a “spring mix” salad from the produce department and add to that whatever edible flowers and greens that you can find, perhaps look at your local garden center, nursery, or fresh herb store.

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Native Supper

SQUASH OR PUMPKIN BLOSSOM FRITTERS (Pueblo style)

serves 4 – 6

Ingredients

2 dozen large squash blossoms

(4 dozen of the smaller pumpkin blossoms)

4 eggs

1/2 cup milk

1 tsp chili powder

1 tsp salt

1/4 tsp cumin powder

2 – 3 cups finely ground cornmeal (masa harina)

Oil for deep frying

Directions:

If you’re a gardener or truck farmer, you can make this dish easy; otherwise you’ll need to visit with a farmer at a Farmer’s Market about getting some blossoms. During the growing season farmers thin the blossoms of their vines, because the vine can’t support but only a couple of pumpkins or a few squash. At season’s end there will be an abundance of flowers, as the fruit will not have time to finish before winter.

Rinse and pat blossoms dry. In a shallow bowl, beat eggs with milk, chili, salt, and cumin. Dip blossoms in egg mix, and then roll gentle in cornmeal. Refrigerate for at least 10 minutes to set coating. Heat 2 inches of oil in a deep saucepan to about 375°, hot but not smoking. Fry blossoms a few at a time until golden, drain on paper towels. Keep warm in 250° oven until ready to serve.

Only in the southwest are the blossoms of squash and pumpkin important as a religious symbol, as well as food. They appear as sacred symbols in many Pueblo ceremonies, and gave rise to a popular design worked in silver.

38016ada1e3f4e7fc10fa388363291ce-american-dolls-american-artThere is a Hopi Squash Kachina (Patung). He is Chief Kachina (wuya) for the Hopi Pumpkin Clan. He runs with men of a village in spring ceremonial dances to attract rain clouds.

The Hopis and Pueblo farmers gather large quantities of squash and pumpkin flowers at the end of the growing season, when these flowers cannot make fruit; that’s the time white farmers harvest their curcurbitae and pull up or plow under the still-flowering vines.

OR, you may like to try this stuffed blossom recipe….

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fried squash blossoms1

STUFFED SQUASH BLOSSOMS

Ingredients

2 doz. squash blossoms

Filling:

8 oz. block cream cheese

1 cup shredded Monterey Jack Cheese

1 Tbsp chopped green onion

Batter:

1½ c. flour

½ tsp salt

¾ to 1 cup dry white wine

cooking oil for frying

Directions:

The authentic way is not to stuff the blossoms, but simply to batter and fry them, or just fry them naked in melted shortening. This is a recipe I stumbled across recently and enjoyed. Pick large squash blossoms in early morning just before they open. (I used my garden zucchini blossoms that had opened already and they turned out okay). Heat 1-2” oil in heavy Dutch oven. Meanwhile, stuff blossoms with a tablespoon of filling. Smooth peddles over filling, and make batter. When oil is ready (pops and crackles when a drop of water is added), drop each blossom into batter, turning to coat evenly, and then immediately into hot oil. Turn while frying to cook evenly on all sides, and remove with a slotted spoon when they have turned golden-brown. Drain on paper towels, and serve hot as an accompaniment for soup. Or, they also make a great appetizer with a spicy marinara sauce to dip them in.

Fry Bread (2)

FRYBREAD

This recipe makes 8-10 small ones or 5 big flat ones

Ingredients

2 cups flour

3 tsp baking powder

1 tsp salt

1 cup milk

Deep hot fat in fry pan or fryer

Directions:

Sift dry ingredients. Lightly stir in milk. Add more flour as necessary to make a dough you can handle. Kneed and work the dough on a floured board with floured hands until smooth. Pinch off fist-sized lumps and shape into slightly twisted ropes — everyone has their own characteristic shapes.(Shape affects the taste, by the way because of how it fries). For Indian tacos, shape dough into a rather flat disk shape, with a depression — almost a hole — in the center of both sides. Make it that way if the fry bread is going to have some sauce over it. Smaller, round ones are made to put on a plate. Fry in deep fat (about 375°) until golden and done on both sides, about 5 minutes. Drain on absorbent paper. (My grandmother made what she called, “Squaw Bread” at least once a month when I was growing up. Her’s was made from regular yeast dough. It was one of my favorite things on earth!!!!)

Wohape2

MODERN WOJAPE

Wojape (Wo-zha-pee), a pudding, a dessert. Wojape is traditional to the Sioux and other Northern Plains Nations and predates most of us living now. This is a berry pudding to eat with fry bread. It was made with fresh wild berries collected during that season and also dried berries, preserved for use through the winter. The berries were mixed with sugar when it became available, and also flour for thickener. Today is a different time and Wojape, like many other things, has adapted to the easy access of ingredients. However, it is just as delicious. It can be eaten after a meal as a dessert or as many “out there” know, as a main course maybe with a hot cup of coffee. She calls it modern because of using any kind of frozen berries, “We moderns often use government commodities gallon cans.” This recipe makes enough for about 20-30 people who have 1-2 fry breads.

Many thanks for this recipe go to: Ms. Stacy Winter of Crow Creek, Rapid City, South Dakota.

Ingredients

1 Bag (5 lb) frozen berries (blueberry, raspberry, cherry or a mix)

8 cup Water

2 cup Sugar

Cornstarch or Arrowroot

Directions:

To a 5 quart pot (enamel or stainless steel) add all the berries and smash them with a potato masher. (If you are fortunate enough to have a food processor this would work fine also. However, stop just short of puree, you want fine pieces throughout.) To the smashed berries add the water and sugar. Boil (lightly) this mixture (Approximately 15 to 20 minutes) until everything is cooked. Thicken to desired thickness with cornstarch that has been dissolved in cold water. Serve warm and eat with Indian Fry Bread. Dip the bread into the Wojape and eat in this manner.

Wojape is also outstanding on French Toast, Pancakes, plain Cheesecake, over ice cream, and is excellent served over Angel Food Cake with a dallop of whipped cream.

Indian Fry Bread Tacos logo

INDIAN FRYBREAD TACOS

6 servings

Frybread tacos are very much like the Elephant Ear tacos that we used to get at the carnival when the rodeo was in town.  Very easy and one of my favorite things to eat.  If I have leftover homemade chili I use it in place of the meat recipe here.  And when I can’t find Anasazi beans, and I’m in a hurry, I just substitute canned pintos.

Ingredients

6 pieces Indian Frybread — about 6” in diameter

1 lb hamburger

1 large onion minced

2 small cans tomato paste

1 big can tomatoes

1/2 tsp oregano

1 Tbsp chile powder

salt, pepper to taste

Fry onion and hamburger broken up loose. Sprinkle some salt and chile powder over it. Add tomato paste and 4 cans of water and the canned tomatoes and their juice — break up tomatoes and stir it around. Add basil and oregano. Taste for seasoning. If you want, you can use a taco seasoning packet in place of seasonings, and a mild tomato salsa in place of tomato paste and tomatoes. Simmer till meat and onions are done and sauce is thick, 30 – 40 minutes.

Toppings:

1/2 lb cheese grated coarse

1 1/2 c Dried anasazi beans, cooked

1 1/2 c Mache or arugula, washed & stemmed  (I’ve often substituted Cilantro, chopped)

1 lg Red ripe tomato, sliced

2 ea Ripe avocados, halved & sliced

1 ea Red onion, thinly sliced

1 ea Bunch red radishes, sliced

24 ea Golden yellow plum tomatoes halved

6 ea Green Anaheim (New Mexico) chiles, prepared (I’ve sometimes substituted Poblanos when Anaheims are out of season or unavailable)

1 lg Red bell pepper

Directions:

To prepare the anasazi beans, soak overnight in water to cover. The next day, drain the beans and place them in a saucepan with fresh water to cover. Bring to a boil, reduce the heat, and let the beans simmer until the skins break, about 3 hours. It may be necessary to add water as the beans cook to prevent them from burning and sticking. After the beans are cooked, remove from the heat and set aside. You should have about 3 cups cooked beans. While the beans are cooking, roast, seed, and de-vein the chiles and the bell pepper. Leave chiles whole; slice pepper lengthwise into six strips.

To Assemble the tacos, place a layer of meat mixture, cheese, and 1/2 cup cooked beans on each piece of frybread. Add 1/4 cup greens per taco, followed by a red tomato slice. Add slices avocado and 1 thin slice red onion, separated into rings. Follow with radishes and 4 golden yellow plum tomatoes per taco, and top with 1 roasted green chile and 2 slices roasted red pepper. You can vary the toppings and the order in which the taco is built, and for a vegetarian version omit the meat sauce and cheese.

You may also wish to offer Sour Cream (I like the Mexican Crema) and salsa (favorite jarred, or refrigerated varieties).

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NAPOLIAS (Cactus)

Ingredients

1 servings

1 lb Pork

2 Cloves garlic, minced

1 lg Onion, diced

3 c Water

2 can (8 oz) tomato sauce

1 can (6 oz) tomato paste

1 lg can stewed tomatoes

1 lb Green cactus, peeled & diced

Salt

Pepper

1/4 t. Cumin

Seasoning salt

Directions:

Cube the pork; fry in a skillet with onion and garlic. In a large Dutch oven, add all ingredients, salt and pepper to taste and 1/4 tsp. cumin and seasoned salt. Cook until meat is tender. You might like to season this with an assortment of dried ground up chili peppers, like New Mexico red chilies, green chilies, chipotle chilies, and little chili pequine, to make it like a Chili Colorado. Very good with corn cakes, or the pinion squash bread featured below!

Cactus (fresh, small, thick pads): Remove spines with knife and peel, or purchase at market in a jar, diced and packed in its own juices. You can usually find it at Mexican markets; the cactus referred to is generally prickly-pear cactus. The juice from the prickly pear cactus is also useful in Native American craftwork, specifically painting with earth paints.

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PUEBLO PUMPKIN/SQUASH PIÑON NUT SWEETBREAD

Makes One loaf, serves 6 – 8

Rio Grande Pueblo peoples traditionally served a variant of this sweetbread to parties of nut-pickers in September when piñon nuts were being picked from the mountain slope trees. Families would (and some still do) camp for many weeks in traditional areas reserved to clans. In the recipe you can use either cooking-type pumpkin (these have necks and thick, meaty bodies, not like jack o’ lantern pumpkins) or a sweet bright orange squash, like butternut.

Ingredients

1 1/2 cups unbleached flour

1 cup finely mashed or pureed pumpkin/squash

3/4 cup brown sugar

1/2 cup melted butter (1 stick)

2 eggs beaten foamy

1 tsp baking powder

1 tsp cinnamon

1 tsp grated nutmeg

1/2 tsp salt

3/4 cup pine nuts

Directions:

Preheat oven to 350. In a mixing bowl, combine flour, salt, baking powder, sugar, spices. Stir in pumpkin, eggs, butter. Stir pine nuts into thick batter. Scrape into a greased 6 x 9 loaf pan. Bake for 1 hour or until knife inserted in bread comes out clean.

This sweetish, spicy bread goes well with soups, stews, and can also be a dessert, especially if you cut it apart and put yogurt or applesauce over it.

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OR, this is a sweeter, less cinnamony version that lets the pumpkin shine through…

pumpkin bread

PUMPKIN PINE-NUT BREAD

Makes 2 loaves

Ingredients

2 c Flour

1/2 c Oil

3 Eggs, beaten

1 1/2 c Sugar

1 teaspoons Baking soda

1 teaspoons Vanilla

3/4 c Milk

2 c Cooked pumpkin

1/2 tsp Salt

1 1/2 c Pine nuts, roasted

Directions:

Heat oven to 350 degrees. Mix dry ingredients in a large bowl. In a medium size bowl, mix eggs, milk, oil and vanilla. Mix well, then add pumpkin. Mix well and folk into dry ingredients. Add pine nuts. Pour batter into 2 greased 5×9-inch loaf pans and bake for 45 minutes.

The pine nuts generally taste better if, before they’re added to the mix, you put them on an ungreased cookie sheet in the oven for about 10 minutes at about 350-400 degrees. It roasts them a little. But watch them carefully to make sure they don’t burn.

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MAPLE-PUMPKIN CHEESECAKE

Ingredients

1 Graham cracker crust in 8″ spring form pie pan

1 lb low-fat cottage cheese

1/2 cup plain low-fat yogurt

3/4 cup pumpkin puree (or 1 can)

1/4 cup flour

3 eggs

1 tsp vanilla

1/4 cup maple syrup

1/2 tsp pumpkin pie spice

Directions:

Preheat oven to 325°. Put all ingredients into blender, a little at a time, alternating wet and dry. Process until smooth, then pour into crust and spread evenly. Bake for about 50 minutes. Let cool before serving. May be topped with yogurt, flavored with 2 Tbsp maple syrup. Take it up a notch drizzled over with caramel sauce, and sprinkled with chopped pecans.

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A    TASTE     OF     CULTURE…

If you have kiddos, you can make this supper a lot of fun for them. This is also a great get-together for church, or a Senior Center, or a classroom if you are a teacher, or homeschooler? Below are the cornucopia of ideas I’ve collected over the years for either a dinner party, or you can use them as activities during a weekend or weeklong festival.

Background Music: Tribal Winds, Music from Native American Flutes; also cd Good Medicine by John Two-Hawks – American Indian Lakota flute player & musician. I actually have several CD’s that I love, shown below. (Not shown: Gathering of Shamen – Native Flute Ensemble, Medicine Man – Pete “Wyoming” Bender, The Stories of Red Feather Woman – also featuring the music of Andrew Vasquez, with special guest Rodney Grant – Windriver).

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Host a Pow-Wow: American Indians, at least those I am familiar with (Northern Arapaho, Eastern Shoshoni, Lakota Sioux, and Utah Navajo ) have an annual party called a Pow-Wow. They set up teepees, do dances, trade and sell craft items, share food, pray, play games, pass the peace pipe, and tell stories. Thermopolis Wyoming is home to the annual Pow-wow of the Windriver tribes, the Gift of the Waters Pageant, and they tell the history/stories of the giving of the healing waters (see clip on Facebook).

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Here’s a fun idea: ask your guests to bring “trade items” (things they have outgrown, don’t use, or don’t want any more) to trade with each other. All unwanted items can be donated to a local charity thrift store after the get-together.

img00008Hoop and Pole Game

Natives of different groups have their own special ways to play the Hoop and Pole game, but in all the games a person tosses a long dart of some kind at a circular hoop. In this version of the game the hoop is rolled along the ground, set into motion by a third player, while the two other playershoopandpolegamepg18s throw their pole as the hoop rolls in front of them. The score depends on how or if the pole falls on or through the hoop. Netted hoops are made by the Arapaho of Wyoming and other tribes.

Navajo tribes play a stick and dice game, and also a shoe game. Google them to see how they are played.

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The Sun Dance, usually conducted once a year, is a custom of the Arapaho people. The Sun Dance is a sort of prayer ceremony. See more about it here.

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Navajo Blanket (given to me by my father-in-law) collage

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PEACE PIPE

As the sun sets, gather everyone around to sit “Indian style” in a circle in the center of the yard around a fire pit. Pass around a “peace pipe” with imaginary tobacco in it and let everyone take a puff. This ritual in Arapaho belief is supposed to bond friendships. Encourage the oldest men of the group to pass on some of their wisdom to the younger by telling interesting stories of their boyhood, what games they played, things they did with their parents, faith experiences, etc. Some can share lessons they learned from mistakes they made. Maybe dad or grandpa or Uncle Jerry has a “vision” for the family (or church, or group) or a weird dream that they had that they would like to share.

CRAFTS

Make Bead Chokers

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Make a loom and weave pot holders

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Make Beaded Moccasins

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Make a Dream Catcher

The following are items I made for my granddaughter’s teacher to use for a center in her Kindergarten classroom this year.

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Make a “Pretend Garden” using an old wooden box covered in burlap, pantyhose filled with black beans for the rows of soil, and hand-stitched felt veggies.  Let the littles enjoy hours of play planting and replanting veggies.

Garden Collage

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Dollar Store bows, with homemade quivers for the arrows, plastic Bowie knives in homemade sheaths, and and assortment of primative instruments – they look cooler with feathers tied to them!  Set up deer silhouettes and various parts of the yard and let the littles go hunting for food.  Also let them make music for dancing.

Cane Pole Fishing

Homemade Bamboo “Cane Poles” with string and child-safe hooks, and little fishes that they can catch with them.  Make a “pretend pond” and let the littles catch fish for supper.

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When you were born, you cried

and the world rejoiced.

Live your life

so that when you die,

the world cries and you rejoice. — White Elk

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We do not want schools….
they will teach us to have churches.
We do not want churches….
they will teach us to quarrel about God.
We do not want to learn that.
We may quarrel with men sometimes
about things on this earth,
but we never quarrel about God.
We do not want to learn that.

–Heinmot Tooyalaket ( Chief Joseph), Nez Perce Leader

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“Behold I lay in Zion a Chief Cornerstone, elect, precious, and he who believes on Him will by no means be put to shame.” 1 Peter 2:6

Chief Cornerstone collage

(Photo of a Christian T-shirt from eons ago)

The Parable of the Wise and Foolish Virgins

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The Parable of the Wise and Foolish Virgins

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wise and foolish

“Then the kingdom of heaven shall be likened to ten virgins who took their lamps and went out to meet the bridegroom. Now five of them were wise, and five were foolish.”

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There’s a little bit of dialog out there on who the Virgins might be. Are they the church? Are they the Jewish people who finally believe in Jesus as their Messiah during the great tribulation? I’ll leave that to Jesus to reveal when the time comes. What is important is that we make sure we are not foolish Virgins!

Colleen picUsing scripture to understand scripture let’s see if 2 Timothy 3 might shed a little light on who some foolish virgins could be.

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“But know this, that in the last days perilous times will come: 2 For men will be lovers of themselves, lovers of money, boasters, proud, blasphemers, disobedient to parents, unthankful, unholy, 3 unloving, unforgiving, slanderers, without self-control, brutal, despisers of good, 4 traitors, headstrong, haughty, lovers of pleasure rather than lovers of God, 5 having a form of godliness but denying its power. And from such people turn away! 6 For of this sort are those who creep into households and make captives of gullible women loaded down with sins, led away by various lusts, 7 always learning and never able to come to the knowledge of the truth. 8 Now as Jannes and Jambres resisted Moses, so do these also resist the truth: men of corrupt minds, disapproved concerning the faith; 9 but they will progress no further, for their folly will be manifest to all, as theirs also was.” — 2 Timothy 3:1-9

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Jannes and Jambres are interestingly named in this passage by Paul, but their names do not appear in the scriptures referenced (Exodus 7:11&22). Their names come from “an unwritten teaching of the Jews,” according to Jamieson, Fausset, and Brown’s Concordance on the Whole Bible. The concordance in my Bible says they were the magicians who duplicated Aaron and Moses’s miracles before Pharoah, to undermine their credibility. They were able to turn a rod into a serpent, and water into blood, just like Aaron and Moses had done. According to quotes from Numebius (whoever that was), Jannes and Jambres were “sacred scribes, of a lower order of priests in Egypt, who were skilled in magic.” Hiller (not sure who this guy is either) interprets the name Jannes from the Abyssinian language to mean a trickster, and Jambres to mean a juggler. What’s most important is that they resisted or withstood by exibiting lying wonders to manipulate Pharoah, just as will be done in the last days by false prophets to manipulate mankind (Matthew 24:24; 2 Thes. 2:9; Revelation 13:14-15).

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Those who were foolish took their lamps and took no oil with them, but the wise took oil in their vessels with their lamps.”

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Colleen picOil is a symbol of the Holy Spirit; the kings and priests in the old Testament were anointed with oil for the work of their office, in the new Testament WE, Christians are kings and priests (Rev.1:6; 5:9,10), and are anointed with the Holy Spirit (1 John 2:20,27) for the work of our office.

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Visit these websites to learn more:
http://www.bibletools.org/index.cfm/fuseaction/Topical.show/RTD/cgg/ID/1107/Oil-as-Symbol.htm
http://www.jackhayford.org/teaching/articles/symbols-of-the-holy-spirit/
https://www.blueletterbible.org/faq/don_stewart/don_stewart_433.cfm
http://www.loyolapress.com/symbols-of-the-holy-spirit.htm

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Colleen picI know you know the song, “This Little Light of Mine, I’m Gonna Let it Shine…” again using scripture to understand scripture let’s go to Acts 19 and Acts 1 to see how the Holy Spirit becomes that light in our lamps.

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And it happened, while Apollos was at Corinth, that Paul, having passed through the upper regions, came to Ephesus. And finding some disciples 2 he said to them, “Did you receive the Holy Spirit when you believed?” So they said to him, “We have not so much as heard whether there is a Holy Spirit.” 3 And he said to them, “Into what then were you baptized?” So they said, “Into John’s baptism.” 4 Then Paul said, “John indeed baptized with a baptism of repentance, saying to the people that they should believe on Him who would come after him, that is, on Christ Jesus.” 5 When they heard this, they were baptized in the name of the Lord Jesus. 6 And when Paul had laid hands on them, the Holy Spirit came upon them, and they spoke with tongues and prophesied. Acts 19:1-6

But you shall receive power (boldness) when the Holy Spirit has come upon you; and you shall be witnesses to Me[a] in Jerusalem, and in all Judea and Samaria, and to the end of the earth.” Acts 1:8

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But while the bridegroom was delayed, they all slumbered and slept.”

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Colleen picHave you ever gotten tired of waiting for something? A wife or husband to get ready to leave the house for an activity? The weatherman’s report during the evening news? Getting to where you are going, on a long trip? What do you do to pass the time? Play on your phone? Play some music? Take a little cat-nap? The Virgins “slumbered” and “slept.” I thought the two word choices were interesting, so I decided to look up those two words in my Word Study New Testament reference books. Here’s what I found:

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The word Slumbered (verb) in this verse is the English translation of the Greek word nustazo, (Strongs #3573), and means to nod off, just like one does sitting in a chair and when their head falls they wake back up again. Its grammatical notation is “aorist indicative active” which means it is not a continuous action as actual sleeping would be, also it is voluntary on the part of the person or people, in other words they weren’t drugged or boxed in the head, they just drifted off and closed their heavy eyelids for a moment of their own accord.

The word Slept (verb) in this verse is the English translation of the Greek word katheudo, (Strongs #2518), and means exactly “sleep” – lose consiousness. Its grammatical notation is “imperfect tense” (actually: imperfect 3-person plural to be specific), which, not being a Bible scholar by any stretch, appears to me to mean “to sleep in every sense of the word.” Soooo, what is “every sense of the word?” Thayer’s Greek Lexicon lists (crazily enough) “three” senses of the word and here they are:

a. properly (sleep): as used in Matthew 8:24; Matthew 9:24 (on this and its parallels, cf. B. D. American edition, p. 1198{a}); ; Mark 4:27, 38; Mark 5:39; Mark 13:36; Mark 14:37, 40; Luke 8:52; Luke 22:46; 1 Thessalonians 5:7.

b. euphemistically (to be dead): as used in 1 Thessalonians 5:10; (Psalm 87:6 (); Daniel 12:2).

c. metaphorically (to yield to sloth and sin, and be indifferent to one’s salvation): as used in Ephesians 5:14; 1 Thessalonians 5:6.

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Colleen picWhat? Whoa! So since slumbered comes first I’m guessing it applies to the wise virgins, who are always listed first, and the foolish, who are always listed second, must be the ones who flat out slept — in not only the proper sense of the word, but the euphemistic, and metaphorical senses as well, which totally confirms what 2 Timothy 3 said all the way up there at the start of this Bible Study, and very much triple defines their “foolishness.”

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13 But I do not want you to be ignorant, brethren, concerning those who have fallen asleep, lest you sorrow as others who have no hope. 14 For if we believe that Jesus died and rose again, even so God will bring with Him those who sleep in Jesus.[b] 15 For this we say to you by the word of the Lord, that we who are alive and remain until the coming of the Lord will by no means precede those who are asleep. 1 Thessalonians 4:13-15

But you, brethren, are not in darkness, so that this Day should overtake you as a thief. 5 You are all sons of light and sons of the day. We are not of the night nor of darkness. 6 Therefore let us not sleep, as others do, but let us watch and be sober. 7 For those who sleep, sleep at night, and those who get drunk are drunk at night. 8 But let us who are of the day be sober, putting on the breastplate of faith and love, and as a helmet the hope of salvation. 9 For God did not appoint us to wrath, but to obtain salvation through our Lord Jesus Christ, 10 who died for us, that whether we wake or sleep, we should live together with Him. 11 Therefore comfort each other and edify one another, just as you also are doing. 1 Thessalonians 5:4-11

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“And at midnight a cry was heard: ‘Behold, the bridegroom is coming; go out to meet him!’”

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Have you ever studied the Jewish wedding customs? If you are interested, you’ll find a little bit about them in my blog posts about the Feast of Trumpets, the Feast of Atonement, and the Feast of Tabernacles. The wedding customs are so perfectly intertwined with the last three Jewish feasts, and this parable. And just like the bridegrooms of Jesus’ day returned for their brides…

For the Lord Himself will descend from heaven with a shout, with the voice of an archangel, and with the trumpet of God. And the dead in Christ will rise first. 17 Then we who are alive and remain shall be caught up together with them in the clouds to meet the Lord in the air. And thus we shall always be with the Lord. 18 Therefore comfort one another with these words. 1 Thessalonians 4:16-18

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Colleen picOh praise Jesus, I am comforted. Aren’t you? That if we die, or if we nod off He’ll wake us up?

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Then all those virgins arose and trimmed their lamps. And the foolish said to the wise, ‘Give us some of your oil, for our lamps are going out.’ But the wise answered, saying, ‘No, lest there should not be enough for us and you; but go rather to those who sell, and buy for yourselves.’”

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Colleen picThe foolish virgins should have known that the Holy Spirit cannot be purchased, it is a gift given without merit by Jesus – not of works lest any man should boast; but in not knowing they showed that they were not really His. They were of the same spirit as Simon:

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And when Simon saw that through the laying on of the apostles’ hands the Holy Spirit was given, he offered them money, 19 saying, “Give me this power also, that anyone on whom I lay hands may receive the Holy Spirit.” 20 But Peter said to him, “Your money perish with you, because you thought that the gift of God could be purchased with money! 21 You have neither part nor portion in this matter, for your heart is not right in the sight of God.22 Repent therefore of this your wickedness, and pray God if perhaps the thought of your heart may be forgiven you. 23 For I see that you are poisoned by bitterness and bound by iniquity.” Acts 8:18-23

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The Virgins were all part of the same wedding party, but only half were wise, only half had oil and the others did not. In the same way, not everyone who attends church, or even serves in the church, is truly part of it. There are tares among us who are members, and even leaders in our churches. They have a form of godliness, but deny the power thereof. The power thereof is the Holy Spirit, so in essence they are denying (refusing) the Holy Spirit access to them, or denying the Holy Spirit’s existence. Either way, they are imposters – perhaps even wolves in sheep’s clothing.

Like Simon, they could also be poisoned by bitterness – the KJV says, “in the gall of bitterness.” Vinegar mixed with gall was offered to Jesus as He was about to be crucified and after tasting it He refused to drink it. Jesus refused to be poisoned with bitterness about His circumstances. In Exodus 15:22-26 we are told of bitter waters made sweet by a tree. Peter referred to the cross of Jesus as a tree (1Peter 2:24). If I were asked to define the word bitterness, I would say it is disappointment or unforgiveness from somewhere in our past left to fester into an infection of the heart. Some of the first things Jesus impressed upon me to do as a new Christian was to go to the people in my life whom I had unforgiveness for, and speak forgiveness to them. In so doing the Lord healed my bitter heart. Do you have an infection of the heart? Jesus is the only way to freedom. Let Jesus pry your cold, stiff hands off those hurts and resentments so that His Holy Spirit can come in and take their place, and turn your heart of stone into a heart of flesh.

Simon was also bound by iniquity, or as the KJV puts it, “in the bond of iniquity” which paints a clearer picture in my mind of a person with Satan’s hands clutched around his/her ankles and being drug with them everywhere they go, or Satan having them in a head-lock perhaps. Rather than give up whatever hurts he had or try to untangle his feet from shackles of sin, Simon just wanted to deny that they existed and pretend to be saved. Perhaps his sins were embarrassing? Or maybe he didn’t think his sins were all that big a deal? If Jesus could just give us a glimpse of the invisible stuff we carry around with us, I think it would shock us. And I think if we saw how ugly all of it really is we’d beg to have it off of us immediately.

Christ came to set the captives FREE. It is for freedom that Christ sets us free, and if He sets us free we are free indeed. If old hurts have had a hold on you; if a sinful past has held you back from trusting Jesus and Christians, don’t!!!! You might be able to hide it from people, but it is not hidden from God. God can’t let you into heaven with all of that junk hanging on you, that’s why He sent His SON to cleanse you of it and set you free from it. Do you want to be free? Confess your sins to Him and let Him wash them away in His redeeming blood. Find a pastor or Christian that you can trust and ask them to pray with you. Satan wants you to be shackled to your stuff forever, and he’ll think of every clever arguement that he can to keep you bound to him, but Jesus gives you a choice. Let it go! Be ready when Jesus comes, and not off on a fool’s errand when it’s time to go?

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And while they went to buy, the bridegroom came, and those who were ready went in with him to the wedding; and the door was shut. “Afterward the other virgins came also, saying, ‘Lord, Lord, open to us!’ But he answered and said, ‘Assuredly, I say to you, I do not know you.’”

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“Not everyone who says to Me, ‘Lord, Lord,’ shall enter the kingdom of heaven, but he who does the will of My Father in heaven. 22 Many will say to Me in that day, ‘Lord, Lord, have we not prophesied in Your name, cast out demons in Your name, and done many wonders in Your name?’ 23 And then I will declare to them, ‘I never knew you; depart from Me, you who practice lawlessness!’ Matthew 7:21-23

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Colleen picDoes Jesus know me? Do I know Him? Do I practice lawlessness, or do I do the will of My Father?

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“Watch therefore, for you know neither the day nor the hour in which the Son of Man is coming.”

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“But of that day and hour no one knows, not even the angels of heaven,[e] but My Father only. But as the days of Noah were, so also will the coming of the Son of Man be. For as in the days before the flood, they were eating and drinking, marrying and giving in marriage, until the day that Noah entered the ark, and did not know until the flood came and took them all away, so also will the coming of the Son of Man be. Then two men will be in the field: one will be taken and the other left. Two women will be grinding at the mill: one will be taken and the other left. Watch therefore, for you do not know what hour[f] your Lord is coming. But know this, that if the master of the house had known what hour the thief would come, he would have watched and not allowed his house to be broken into. Therefore you also be ready, for the Son of Man is coming at an hour you do not expect. Matthew 24:36-44

But concerning the times and the seasons, brethren, you have no need that I should write to you. 2 For you yourselves know perfectly that the day of the Lord so comes as a thief in the night. 3 For when they say, “Peace and safety!” then sudden destruction comes upon them, as labor pains upon a pregnant woman. And they shall not escape. 4 But you, brethren, are not in darkness, so that this Day should overtake you as a thief. 1 Thessalonians 5:1-4

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Colleen picLet me just say that Noah didn’t know the exact day or hour that God would flood the earth, but he knew the ark would save him. He trusted God, and did the will of God to build it, and we do the will of God to be watching and ready…

“My sheep hear My voice” John 10:27. “But when He, the Spirit of truth, comes, He will guide you into all the truth; for He will not speak on His own initiative, but whatever He hears, He will speak; and He will disclose to you what is to come.” John 16:13

The Bible tells us that the gospel shall be preached in all the world, and then the end will come! Matthew 24:14 & Revelation 14:6,7.

Has the gospel been preached in all the earth? I don’t know. But it has certainly been preached in YOUR hearing today. Are you ready for His return?

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“…choose you this day whom ye will serve; … Joshua 24:15 (KJV)

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