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Memories & Recipes This is the time of year when I am especially grateful for my helpers. There is a lady in our church who holds the office of assistant to everyone. She administers many jobs in the church. Joy Hicks is the assistant choir director, she is the assistant clerk, and she is the assistant adult Sunday school teacher. All of the teachers in our church know that if they need her to fill in she is right there. But behind the scenes, Joy is the one who wakes up and dresses early to unlock the church and makes sure the heating or air is turned on. She is the one who stays late to make sure the doors get locked and everything is turned off after church. If the church needs extra cleaning she is there, if the baptistery needs filling and heating, she is there. I would be hard pressed to find time to do all that she does in our church. But Joy does it joyfully. What better job title is there than to be God's assistant? She is also a helpmate to her husband, Lamar, and takes care of her son, Billy, when he needs her. Anyone can stop by her home at mealtime and will be fed a full course meal. I know because I've done that on several occasions. My favorite recipe of hers is the sautéed onion tops. I never knew onions could taste so good. Try them this spring.
Also, try these crock-pot goodies so you'll have more time to be a helper. Thank you Joy!
Peel and cut the 5 large onions and their tops into small pieces. Sauté in small amount of vegetable oil until transparent. Beat the five eggs in a small bowl and add to the sautéed onions and tops. When eggs are barely done remove from heat and add salt and pepper to taste. Can be eaten with turnips. collards, cabbage or dry beans of any type. (I eat them alone with some cornbread, but mine doesn't taste as good as hers)
Combine all ingredients, except the butter, in a large bowl. Lightly mist the bottom and sides of 5-quart slow cooker with cooking spray. Place mixture into the cooker and dot evenly with the butter. Cover and cook 3 to 4 hours on low heat or until set. Stir before serving.
Put cake mix, pudding, sour cream, eggs, oil and vanilla in large mixing bowl. Add the water. Beat with mixer until well blended, 2 minutes, and fold in the chocolate chips. Mist the slow cooker and transfer the batter to the slow cooker. Cover and cook until puffed in the center and begins to pull away from the sides of the cooker. (About 3 hours on high or 6 hours on low heat) Spoon the warm cake into bowls and serve with whipped cream or ice cream.
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