Dorothy Kelly (Nov. 6, 2003)
BLESSINGS & REVERSES
Every person has many blessings and at least a few misfortunes. The ones he reflects upon will either strengthen or weaken him.
Our most necessary blessings are apt to be uncounted, because they are the most common: sunshine, rain, oxygen, soil. Plants, animals, and a thousand other workings of nature.
The universality of so many blessings, however, does not lower their value. If this commonness tempts us to be ungrateful, let us ask: Where would we stand if the earth caved in?
What would we do if the water dried up?
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Reflect upon your present blessings, of which every man has many-not on your past misfortunes, of which all man have some.
Charles Dickens
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Every good and every perfect gift is from above, and cometh down from the Father of lights.
—James 1:17
Hints
Skin burns; apply ice cold vinegar right away for fast relief. Will prevent burn blisters.
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Remove stains from stainless steel and chrome with a vinegar-dampened cloth.
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Clean windows with vinegar and water.
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Boil vinegar and water in pots to remove stains.
Pesto Cream Cheese Spread
1 pkg. (8 oz.) cream cheese,
softened
1/8 teaspoon garlic powder
1/3 cup grated Parmesan cheese
3 tablespoon margarine, softened
1/2 cup minced fresh parsley
1 garlic clove, minced
1 teaspoon dried basil
1/2 teaspoon dried marjoram
1/4 cup finely chopped walnuts
3 tablespoons vegetable oil
Assorted crackers
Line a 5 3/4 x 3 x 2-inch loaf pan with plastic wrap. In a mixing bowl, combine cream cheese and garlic powder until blended; set aside. In a bowl, combine Parmesan cheese, margarine, parsley, garlic, basil and marjoram until blended. Stir in walnuts. Gradually stir in oil.
Spread 1/4 cup cream cheese mixture in prepared pan, spreading evenly. Cover and refrigerate until firm. Evenly spread a third of the Parmesan cheese mixture on top; cover and refrigerate until firm.
Repeat layers as the recipe directs, making sure each layer is flat and even, and refrigerating after adding each layer. Top with remaining cream cheese mixture. Cover and refrigerate for at least 5 hours. Unmold; garnish with sprigs of parsley, serve with crackers.
Yield: 1 1/2 cups.
Pumpkin Pudding Cake
Very rich, and so easy!
3 eggs, beaten
1 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
32 ounce can pumpkin
1/2 teaspoon ginger (optional)
14 ounce can evaporated milk
1 box white or yellow cake mix
1 stick butter, melted
1 cup pecans, chopped
whipped cream or ice cream
Mix eggs, sugar, cinnamon, salt, pumpkin, ginger, cloves and milk. Whisk until blended and pour into a greased 13×9 inch pan. Sprinkle one package cake mix over top. Drizzle melted butter over top. Sprinkle with chopped pecans. Bake at 350 degrees for one hour. Serve with whipped cream or ice cream.
Sweet Potato Souffle
3 medium unpeeled
sweet potatoes
1/2 cup half and half
1/2 firmly packed light brown sugar
2 tablespoons butter, melted
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
3 egg whites, room temperature
1 teaspoon baking powder
Cook sweet potatoes in boiling water 20-25 minutes or until tender. Let cool, peel and mash. Combine potatoes, half and half, sugar, butter, salt, nutmeg, and cinnamon; set aside. Beat egg whites until foamy; add baking powder, beating until stiff, but not dry. Gently fold into sweet potato mixture. Spoon into greased soufflé dish. Bake at 325 degrees for 45 minutes.
Yield: 6 servings.
