In Praise of
Hands
Blessed be these hands that have touched life.
Blessed be these hands that have nurtured creativity.
Blessed be these hands that have held pain.
Blessed be these hands that embraced with passion.
Blessed be these hands that have closed in anger.
Blessed be these hands that have planted new seeds.
Blessed be these hands that have harvested ripe fields.
Blessed be these hands that have cleaned, washed, mopped and scrubbed.
Blessed be these hands that have become knotty with age.
Blessed be these hands that have become wrinkled and scarred from doing justice.
Blessed be these hands that hold the promise of the future.
Blessed be the works of Your Hands, O Holy One.
May
your hands bless this world through the performance of good deeds.
May you enjoy good health, sweet melodies and an abundance of love.
This
Sabbath, hold someone's hand and know that you are holding a blessing from God.
Lois
Silverman
Oatmeal Cookies
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here for easier printing.
Light and crunchy and good for you!
Preheat oven to 350 degrees with rack in middle position
I cup of butter ( 2 sticks)
¾ cup white granulated sugar
1 tsp baking soda
1 cup flour (no need to sift)
2 cups of oatmeal (Quaker oats old fashioned)
1 egg yoke
Melt the butter in a microwave safe bowl on high for approximately 11/2 minutes and let it cool to room temp.
Mix in the white sugar. Add the baking soda, flour, and oatmeal and stir thoroughly.
Beat the egg yoke with a fork until it is thoroughly mixed and add it to the bowl and stir until it is incorporated.
Grease a standard size cookie sheet. Make small balls of dough and place them on the cookie sheet (12 per sheet). Press them down with a fork in a crisscross fashion like you would with peanut butter cookies. Bake for 10 – 12 minutes or until they have just started to brown around the edges. Let cookies cool for a minute or two and transfer to wax paper until they complete cooling. This will make approximately 5 dozen according to cookie size.
As seen in Key Lime Pie Murder
-
A Hannah Swenson Mystery with Recipes – by Joanne Fluke
Strawberry Gelatin Salad
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Combine:
1 large strawberry Jell-O
2 cups boiling water
1 package frozen strawberries, thawed
1 can crushed pineapple
Pour half of mixture into pan and let set. When set, top with 1 pint sour cream. Top with remaining Jell-O mixture. Sprinkle with nuts.
Cathy's Mom's Coleslaw Recipe
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Cut up 1 head of cabbage and 1 medium red onion. Set aside.
Combine in medium saucepan:
1 cup sugar
1 cup white vinegar
1 tsp. dry mustard
1 tsp. celery seed
1 tsp. salt
1/4 tsp. pepper
Boil for one minute. Add 3/4 cup vegetable oil
and pour over cabbage and onion.
Cover and refrigerate. Better the next day.
The Cheese Soufflé"
Recipe
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here for easier printing.
6 thin slices white sandwich bread
3/4 plus cups cheddar cheese
1 1/2 cups whole milk
1 tsp salt
1/8 tsp Worcestershire Sauce
3 eggs slightly beaten
Butter bread and cut into finger slices. Arrange in a 1 1/2 quart buttered baking dish, alternating layers of bread and shredded cheese. Add seasonings to milk and add to beaten egg. Pour over bread and cheese. Let stand for at least 1/2 hour or overnight in fridge. Bake at 350 for 25 - 30 minutes or until it is that beautiful brown, puffy look. Call you friends and have a party!