The good news: First, Christmas is coming, and it reminds me that God keeps His promises. Second, I am enrolling in the Financial Peace course, and expect that it will help me to manage the new changes that have affected the cost of adopting. So that is where things stand for now. Thank you all for your continued prayers.
In the spirit of Christmas, I am sharing two of my best-loved recipes with you. One is cooking in the crockpot as I write!
Moroccan Chicken
around 2/3 c. white wine (Barefoot is good)
3 Tbs. brown sugar
1-1/2 tsp. oregano
3 Tbs. apple cider vinegar
salt and pepper
2/3 c. prunes
heaping 1/2 c. green olives
8-10 chicken thighs, with the skin taken off
1/4 c. fresh parsley (optional)
a generous shake of dried minced garlic
Mix together ingredients in crockpot, and add the chicken thighs. Cook on low for 5-6 hours or high for 4 hours (I prefer the high setting.) To thicken the sauce, in a separate bowl mix 2 Tbs. cornstarch plus 3-4 Tbs. water. Remove chicken. Add cornstarch mixture to the sauce in the crockpot, and stir. Place chicken back into the crockpot and heat on high for 15 minutes.
I like to make a box of garlic couscous and spoon some of the sauce over it- so good!
My Pimento Cheese Recipe (Bishop Dorff & Mrs. Dorff's Favorite)
Using a food processor, shred 1 lb. of swiss and 1 lb. of medium cheddar. You need to shred it yourself, since it will taste soooo much better that way. In a very large bowl, combine cheeses, nearly 1 full jar of Duke's brand mayonaise (use Duke's only!), a 4 oz. jar of diced pimentos (drained), and several generous shakes of dried onion flakes. Mix well, spoon into containers, and refrigerate for at least 4 hours to allow the onion flakes to rehydrate and the flavors to blend. This makes enough pimento cheese spread to take to a church gathering. You will use nearly 2 loaves of white bread to make the sandwiches. Use white bread ONLY- don't try to get healthy, now. -You live in the South.
