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Giving Thanks from table to kitchen

I love a good cranberry recipe this time of year and one popped out from a book very appropriate to the season.

“The New Bible Cookbook: God’s Food for Thought Nourishment for the Soul” is where cooks will find recipes for Glory of God Brisket; God’s Joyful Chicken (with pomegranate, mint and honey); Iron Strength Liver Stroganoff; Obedient Omelet; Salmon with Faith Mustard and Bowing Down Party-Size Egg Salad.’

 Of course, every offering comes with an appropriate Biblical passage with thoughts on courage, patience, prosperity, loving one’s neighbor and  thankfulness. The book opens with Abundance:



“Nevertheless, I will bring health and healing to it; I will heal my people and will let them enjoy abundant peace and security.” Jer. 55:6



Sue Cameron, founder of Women in Film; columnist; novelist; former director of daytime programming at ABC; and former personal manager for Teri Hatcher, Joely Fisher, Kim Novak, Lesley Ann Warren, Valerie Harper and others is the author of this refreshing book. Readers get some Bible, some of Cameron’s own thoughts and some formulas for good eatin.’ Here’s two from the book:





Eternal Cranberry Velvet

1 package raspberry Jell-O

1 1/4 cups hot water

1 1-pound can whole or jellied cranberry sauce

1 cup sour cream

Dissolve gelatin in hot water. Chill until slightly thickened. Fold in remaining ingredients. Pour into mold and refrigerate until set. Sere on salad greens.



Confident Easy Pot Roast

Note: when this ran in The News, a reader thought the temperature was too high. I confirmed that's what the book reads, but I tend to agaree with the reader: Darragh

1 3- to 4-pound chuck roast, 2 inches thick

1 envelope mushroom gravy mix

1/2 cup red wine

Place meat in center of a large piece of aluminum foil. Sprinkle with gravy mix and pour wine over meat. Seal tightly. Bake at 5 50 degrees for 2 to 5 hours.





Brown baggers rejoice

I don’t like wasting one inch of foil and my daughter and I will tear a paper napkin in half to share it. We’re committed to recycling, so she doesn’t mind if her sandwich ends up in a bread or cereal bag, tucked into a fast food sack someone else left in the lunchroom. Now we’ve added style to the mix. My first Reuseit.com find is a blue nylon sack with Velcro seal designed to hold, not crush, your sandwich. That’s even if your sandwich is on oversized gourmet rye with fresh, green romaine lettuce leaves poking out from the crusts. Don’t worry if your mustard gets on it. These bags get washed out and dry quickly. You can stuff your bag with chips or fruit, or better still, use multiple bags. You won’t be clogging the landfill with these beauties. The site offers really, really cool lunch boxes, totes, drink holders, etc.

ddoiron@panews.com