‘Grace and good food’ inspires cookbook

susanlerner General

Sunday dinners,” thought Houston Chronicle food and religion editor Diane Cowen, “are America’s tradition of grace and good food.

Joel and Victoria Osteen came to mind as a pastoral couple who relaxed after church with a big family dinner.

Today she has the finished product, “Sunday Dinners – Food, Family and Faith from Our Favorite Pastors” (Andrews McMeel Publishing, $24.99).

Floyd and Elaine Flake in Queens, N.Y., shared favorite family stories and treasured recipes.

Several, including her recipes for turkey, super-rich sweet potatoes, cornbread dressing and banana-berry cream pie, are holiday specials.

[…] the afternoon and evening are reserved for the nuclear family, and Suzette Caldwell often stops by the store so that the ingredients for dinner are as fresh as possible.

The three Caldwell children love their mom’s marinated grilled chicken, cinnamon-raisin biscuits and spritz cookies.

Today, he lives on the campus of the University of Notre Dame, where he teaches students they can and should mix food and faith to form familial connections.

Nguyen is adviser to the college’s Vietnamese Student Association, and on Sundays he conducts Mass in Vietnamese for them, then they share a meal together.

At any given time, their dinner-table companions may include their grown children, extended family members and neighbors with “refrigerator rights.”

Part of the meal-time ritual includes going around the table and allowing each person to share the details of his or her day.

Sometimes they ate with relatives at their homes, and sometimes, as a special treat, they ate at a restaurant that is long gone, Frisch’s Big Boy.

Shredded cheddar or Monterey Jack cheese, for serving

Put the pork roast in a slow cooker, then add both cans of tomatoes.

Remove the roast from the slow cooker and place it in a shallow baking dish or on a cutting board.

Remove any excess fat, then pull apart the meat using two forks.

Serve the pulled pork on tortillas with sour cream, cilantro, cheese and the juice from the lime slices.

2 cups firmly packed light brown sugar

Spray two 8-inch round cake pans with nonstick cooking spray.

Divide the batter between the cake pans and bake for 25 to 30 minutes, until a toothpick inserted into the center of the cake comes out clean.

In a large bowl, using an electric mixer on low speed, combine the margarine with the confectioners’ sugar.

Increase the mixer speed to medium and beat until the frosting is light and fluffy.

4 cups all-purpose flour, plus more for dusting

1 cup (2 sticks) unsalted butter, cut into pieces

Using a pastry blender or fork, cut in the butter until the mixture resembles coarse crumbs.

Place the biscuits on the prepared baking sheet and bake for 18 to 20 minutes or until lightly browned.

To make a glaze, sift the confectioners’ sugar into a small mixing bowl, then add the milk 1 tablespoon at a time until you reach a thin, but not runny, consistency. …read more

Via: Food and Recipes


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