December 29th, 2009 Meg
Over Christmas break we’ve been enjoying my mother-in-law’s cooking. Here are the dishes she prepared for Christmas Eve Breakfast.
Charleston Breakfast Casserole
recipe here.
Oven Baked French Toast
recipe from Sept. issue of Southern Living (unknown year). It’s similar to the one here.
1/4 cup butter
3 egg yolks
3 tablespoons sugar
1/2 teaspoon sugar
2/3 cup milk
1/2 tablespoon almond flavoring
3 egg whites, stiffly beaten
16 (3/4 inch think) slices French bread
Place 2 tablespoons butter in each of two 13 x 9 x 2 inch pans and heat at 425 until hot.
Combine egg yolks, sugar, and salt; beat at high speed of an electric mixer until thick and lemon-colored. Gradually add milk and amaretto; fold in egg whites. Dip bread slices into egg mixture; place in hot pans. Bake at 425 for 10 minutes; turn and bake 5 minutes or until golden brown. Serve immediately. Yield: 6 to 8 servings.
Smoky Bacon Wraps
recipe from Taste of Home, Quick, 2002, available here.
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October 5th, 2009 Meg
Check out my new listing of string concerts in the Greenville area… I’m hoping to keep this pretty updated, so please come back to check on it 
.
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July 25th, 2008 Meg
Sun of my soul, Thou Savior dear,
It is not night if Thou be near;
O may no earthborn cloud arise
To hide Thee from Thy servant’s eyes.
When the soft dews of kindly sleep
My wearied eyelids gently steep,
Be my last thought, how sweet to rest
Forever on my Savior’s breast.
Abide with me from morn till eve,
For without Thee I cannot live;
Abide with me when night is nigh,
For without Thee I dare not die.
If some poor wandering child of Thine
Has spurned today the voice divine,
Now, Lord, the gracious work begin;
Let him no more lie down in sin.
Watch by the sick, enrich the poor
With blessings from Thy boundless store;
Be every mourner’s sleep tonight,
Like infants’ slumbers, pure and right.
Come near and bless us when we wake,
Ere through the world our way we take,
Till in the ocean of Thy love
We lose ourselves in Heaven above.
(listen to the D. Forrest arr. here.)
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June 26th, 2008 Meg
Easy Vegetable Marinade
- Prepare various fresh vegetables (bite-sized cauliflower, broccoli, carrots, cherry tomatoes, zucchini, celery, etc.)
- Place in flat dish with lid
- Mix marinade ingredients: 1/2 cup white vinegar, 1/2 cup vegetable oil, 1 Tbsp sugar, 1 Tbsp dill
- Pour marinade over vegetables. Refrigerate overnight; stir occasionally.
This has gone over really well at several parties. The vegetables take on a pretty sheen, especially the broccoli, and have a crisp, fresh taste.
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May 27th, 2008 Meg
A friend of mine makes what she calls Mustgo Soup. I tried this for the first time tonight! We had some water I had cooked pasta in, some leftover egg noodles, part of a hamburger, and a little bit of leftover chicken and rice canned soup. I added a can of Mexican chili beans, a chopped onion, 2 tsp. of cinnamon, parsley, black pepper, and a can of cooked chicken. It looks kind of like a white chili but with brown beans. I’ll let you know what it tastes like…
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