Mary and Martha: A Story for Advent
Bible Lesson: Luke 10:38-42
Now as they went on their way, he entered a certain village, where a woman named Martha welcomed him into her home. She had a sister named Mary, who sat at the Lord's feet and listened to what he was saying. But Martha was distracted by her many tasks; so she came to him and asked, "Lord, do you not care that my sister has left me to do all the work by myself? Tell her then to help me." But the Lord answered her, "Martha, Martha, you are worried and distracted by many things; there is need of only one thing. Mary has chosen the better part, which will not be taken away from her"
For a full copy of the lesson: http://sites.google.com/site/celticozarkian2/faith-and-religion
Sunday, November 30, 2008
Mary and Martha Sunday School Lesson
I wanted to share a series of Sunday School Lessons in quick order this season. You are welcome to copy, edit, and share with others. All I ask is that you keep my name in as the author, and point them back to this blog.
Sunday, November 23, 2008
What is Advent?
If you ask any Catholic, they will tell you the season of Advent is a period of penance and preparing their heart for the coming of the Baby Jesus. But although not part of the Holy See’s opinion on Advent, the advent wreath, advent season and the family activities helps families stay focused on the real meaning of the season, Jesus, and not the commercialism Christmas has become.
Advent seems very needed in the present time but would you believe this liturgical season started back in in the fourth century. In its original for it was a period that was to prepare for the Epiphany and it was not originally part of the Christmas season. The Epiphany in the early days of Christianity was the celebration of the Baptism of Jesus but in the more modern time became associated with the arrival of the Wiseman to see the Christ Child. It was during this season originally that people would be baptized and came into the church. They 40 day period was for fasting and preparation. This process has been moved to Easter in the modern time.
In the Sixth Century, St. Gregory the Great was the first person to tie Advent to Christmas but didn’t do it the way was now observe the season. He was suggesting that the period was better served to wait for the second coming as opposed to the annual reemergence of the Christ Child.
Once Christmas was assigned the date of Dec 25th it only seemed to make sense to tie advent to this date and make this the penitential period before Christmas. Advent is primarily a Christian Season and observed by Catholics, Orthodox, Anglican/Episcopalian, Lutheran, Methodist and Presbyterian. The Protestant and Evangelical Christians are more and more using this season to keep their congregations focus on Christ. Many of the Eastern Christian Churches do go with the 40 days model for Advent as opposed to the 4-week model.
The protestant participation in Advent is seeing a rebirth in the last few years. Many are now using Advent within their churches. But what is most last effect of Advent is the focus on Faith. Each day and each week as the candles are lit on the advent wreath when done as a family allows for the focus shifted from gift giving to a daily reminder, pray or story about Jesus, the birth of Jesus, the promise of Jesus from the Old Testament or one of the points from the Jesse Tree stories.
In The Western churches, advent begins four Sundays prior to Christmas Day. If Christmas eve is on a Sunday that does count for the last Sunday of Advent and the Christmas Seasons starts after 4 p.m when the Services of Christmas start. In the Eastern Orthodox Churches, they begin Advent on Nov 15th and run for 40 days.
As any family battling to balance Faith in today’s culture Advent and the use of an advent wreath gives families the perfect way to keep Christ the focus and centerpiece of Christmas.
Advent seems very needed in the present time but would you believe this liturgical season started back in in the fourth century. In its original for it was a period that was to prepare for the Epiphany and it was not originally part of the Christmas season. The Epiphany in the early days of Christianity was the celebration of the Baptism of Jesus but in the more modern time became associated with the arrival of the Wiseman to see the Christ Child. It was during this season originally that people would be baptized and came into the church. They 40 day period was for fasting and preparation. This process has been moved to Easter in the modern time.
In the Sixth Century, St. Gregory the Great was the first person to tie Advent to Christmas but didn’t do it the way was now observe the season. He was suggesting that the period was better served to wait for the second coming as opposed to the annual reemergence of the Christ Child.
Once Christmas was assigned the date of Dec 25th it only seemed to make sense to tie advent to this date and make this the penitential period before Christmas. Advent is primarily a Christian Season and observed by Catholics, Orthodox, Anglican/Episcopalian, Lutheran, Methodist and Presbyterian. The Protestant and Evangelical Christians are more and more using this season to keep their congregations focus on Christ. Many of the Eastern Christian Churches do go with the 40 days model for Advent as opposed to the 4-week model.
The protestant participation in Advent is seeing a rebirth in the last few years. Many are now using Advent within their churches. But what is most last effect of Advent is the focus on Faith. Each day and each week as the candles are lit on the advent wreath when done as a family allows for the focus shifted from gift giving to a daily reminder, pray or story about Jesus, the birth of Jesus, the promise of Jesus from the Old Testament or one of the points from the Jesse Tree stories.
In The Western churches, advent begins four Sundays prior to Christmas Day. If Christmas eve is on a Sunday that does count for the last Sunday of Advent and the Christmas Seasons starts after 4 p.m when the Services of Christmas start. In the Eastern Orthodox Churches, they begin Advent on Nov 15th and run for 40 days.
As any family battling to balance Faith in today’s culture Advent and the use of an advent wreath gives families the perfect way to keep Christ the focus and centerpiece of Christmas.
Wednesday, November 19, 2008
Pot Roast
Nothing is better on a cold day than a roast in the oven. And it is so easy!!
1 pot roast (size to fit your family)
1 large can cream of mushroom soup
2 pkg dry onion soup
aluminum foil
Place a piece of foil in a 13x9 pan large enough to completely encase roast. (I usually have to piece 2 pieces of foil together)
Place roast in center of foil. In bowl mix together soup mixes with about 1/4-1/3 cup water and stir together. Mixture will be thick. Pour over roast and seal foil up over roast. Bake at 325 for 3-4 hours. The soups will make a yummy gravy!!
If you want veggies with your roast here is what I do:
4-8 potatoes
peeled carrots
1 onion chopped
butter
garlic salt
Greek seasoning
baking dish to fit amount of veggies
If I am using Yukon gold 'taters, I don't peel them, sometimes I peel the others, sometimes not. Fix them however you like them and cut into bite sized chunks. Cut the carrots into bite sized pieces (we love carrots so I use a whole bag, adjust to your taste). Place a layer of potatoes in your baking dish and then season lightly,top with layer of carrots and onions and then repeat being sure to season the layers of potatoes. Put a couple of pats of butter on top or olive oil and cover with lid or foil. Raise temp of over to 350 for the last hour of cooking time on pot roast and let veggies cook for 1 hour. Serve with roast and gravy.
Some folks add the veggies to the roast to bake and that is okay too, we just like them separate better.
1 pot roast (size to fit your family)
1 large can cream of mushroom soup
2 pkg dry onion soup
aluminum foil
Place a piece of foil in a 13x9 pan large enough to completely encase roast. (I usually have to piece 2 pieces of foil together)
Place roast in center of foil. In bowl mix together soup mixes with about 1/4-1/3 cup water and stir together. Mixture will be thick. Pour over roast and seal foil up over roast. Bake at 325 for 3-4 hours. The soups will make a yummy gravy!!
If you want veggies with your roast here is what I do:
4-8 potatoes
peeled carrots
1 onion chopped
butter
garlic salt
Greek seasoning
baking dish to fit amount of veggies
If I am using Yukon gold 'taters, I don't peel them, sometimes I peel the others, sometimes not. Fix them however you like them and cut into bite sized chunks. Cut the carrots into bite sized pieces (we love carrots so I use a whole bag, adjust to your taste). Place a layer of potatoes in your baking dish and then season lightly,top with layer of carrots and onions and then repeat being sure to season the layers of potatoes. Put a couple of pats of butter on top or olive oil and cover with lid or foil. Raise temp of over to 350 for the last hour of cooking time on pot roast and let veggies cook for 1 hour. Serve with roast and gravy.
Some folks add the veggies to the roast to bake and that is okay too, we just like them separate better.
Tuesday, November 18, 2008
How Do We Know the Bible is from God?
How do we really know the Bible is from God? For many faith traditions, the Bible represents the in errant "Word of God." For some, the Bible is little more than wisdom literature. What does all that mean, anyway?
There are many ways to know subjectively, very little objectively. From a personal standpoint, I can find God in the Bible from the eternal truths it teaches, truths that are intertwined in many religions. An example of that could be "it is good to tell the truth." I can be compelled by the traditions of my church, which has been in the process of sharing the stories of God since the time of Christ. I can know that the Bible is the Word of God because Jesus attested to such.
In the case of inerrancy, I could believe that God divinely inspired people of faith to write each and every word exactly as they appear in the Bible. No one attests to God penning the material personally. It is more like Divine dictation.
For the others, the Bible was written by humans for humans. It stands along side the many wisdom books of the ages. There is simply not enough "objective" proof to show that any of it was written by God, or dictated through others for that matter.
So, do we just chalk the argument up to faith? If I believe it is the Word of God, then it is? Not necessarily. There is a manner in which we can think about the Bible as being the Word in an objective fashion. The late theologian, Karl Barth, elaborated on it.
We can know the Bible is the Word of God, because God has revealed it to be so. Indeed, God has made himself known in the person and work of Christ, in the Bible, and in the preaching and declaration of the Bible. We have never completely found God in any other manner, precisely because God wants it that way! How is that for a mind bender? This "knowing" happens because of the Holy Spirit at work in all of us. It is kind of simple, but very profound: we just know!
I have never seen a quark. I do, though, believe they exist. One day, someone may be able to let me see it with my Missouri State Sho-Me eyes! For me, the same holds true for God.
There are many ways to know subjectively, very little objectively. From a personal standpoint, I can find God in the Bible from the eternal truths it teaches, truths that are intertwined in many religions. An example of that could be "it is good to tell the truth." I can be compelled by the traditions of my church, which has been in the process of sharing the stories of God since the time of Christ. I can know that the Bible is the Word of God because Jesus attested to such.
In the case of inerrancy, I could believe that God divinely inspired people of faith to write each and every word exactly as they appear in the Bible. No one attests to God penning the material personally. It is more like Divine dictation.
For the others, the Bible was written by humans for humans. It stands along side the many wisdom books of the ages. There is simply not enough "objective" proof to show that any of it was written by God, or dictated through others for that matter.
So, do we just chalk the argument up to faith? If I believe it is the Word of God, then it is? Not necessarily. There is a manner in which we can think about the Bible as being the Word in an objective fashion. The late theologian, Karl Barth, elaborated on it.
We can know the Bible is the Word of God, because God has revealed it to be so. Indeed, God has made himself known in the person and work of Christ, in the Bible, and in the preaching and declaration of the Bible. We have never completely found God in any other manner, precisely because God wants it that way! How is that for a mind bender? This "knowing" happens because of the Holy Spirit at work in all of us. It is kind of simple, but very profound: we just know!
I have never seen a quark. I do, though, believe they exist. One day, someone may be able to let me see it with my Missouri State Sho-Me eyes! For me, the same holds true for God.
Wednesday, November 12, 2008
Spanish Rice
This is a great way to stretch a pound of burger. 4 generous servings plus leftovers
1 lb ground beef
1 cup rice
1 onion- chopped
2 cloves garlic- chopped
2-3 (14.5 oz)cans of tomatoes
1/2 tsp cumin
1/4 tsp thyme
1/2 tsp garlic salt
pepper to taste
hot sauce to taste
In a skillet brown the beef, onion, and garlic. I dump them all in together and cook the meat until browned and the onions are transparent. Drain any grease. Add rice and tomatoes. The canned tomatoes are whatever was on sale- if they are whole you need to break them up into small pieces. You will need 2 cups of liquid to make the rice cook up, so if the tomatoes look dry, add a can of tomato sauce ( for one of the cans of tomatoes) or water, which ever you have. If you add water, you will need to add more seasonings. I used water last night so I added 1/2 tsp of cumin, 1/4 tsp thyme and 1/2 tsp or so of garlic salt and a nice grind of pepper. I also added 3-4 shots of green Tabasco sauce. Cover and let simmer until the rice is tender and the liquid is absorbed- about 20 mins.
1 lb ground beef
1 cup rice
1 onion- chopped
2 cloves garlic- chopped
2-3 (14.5 oz)cans of tomatoes
1/2 tsp cumin
1/4 tsp thyme
1/2 tsp garlic salt
pepper to taste
hot sauce to taste
In a skillet brown the beef, onion, and garlic. I dump them all in together and cook the meat until browned and the onions are transparent. Drain any grease. Add rice and tomatoes. The canned tomatoes are whatever was on sale- if they are whole you need to break them up into small pieces. You will need 2 cups of liquid to make the rice cook up, so if the tomatoes look dry, add a can of tomato sauce ( for one of the cans of tomatoes) or water, which ever you have. If you add water, you will need to add more seasonings. I used water last night so I added 1/2 tsp of cumin, 1/4 tsp thyme and 1/2 tsp or so of garlic salt and a nice grind of pepper. I also added 3-4 shots of green Tabasco sauce. Cover and let simmer until the rice is tender and the liquid is absorbed- about 20 mins.
Tuesday, November 11, 2008
Chicken Marango
1/3 chicken from chicken and noodles recipe-chopped( about 2 cups)
1 can tomato soup
1 can golden mushroom soup
1/2 large onion chopped
1 small package elbow macaroni
1 clove garlic chopped
butter/oil
Cook noodles according to package directions. While noodles are cooking brown chicken slightly, add onion and garlic and cook until onions are soft. Add soups with just enough water to make a nice sauce. At this point you can add mushroom, veggies, pearl onions, etc. (We like ours as is) I taste for seasoning at this point. Serve over noodles. We also like this over rice.
You can use left over turkey in this recipe.
1 can tomato soup
1 can golden mushroom soup
1/2 large onion chopped
1 small package elbow macaroni
1 clove garlic chopped
butter/oil
Cook noodles according to package directions. While noodles are cooking brown chicken slightly, add onion and garlic and cook until onions are soft. Add soups with just enough water to make a nice sauce. At this point you can add mushroom, veggies, pearl onions, etc. (We like ours as is) I taste for seasoning at this point. Serve over noodles. We also like this over rice.
You can use left over turkey in this recipe.
Quick Chicken Fried Rice
This is one of our favorites! Don't have a wok? Neither do we, a big skillet works just fine.
1/3 chicken from chicken soup recipe, chopped
1/2 large onion chopped
1 cup rice
2 eggs
1 can chicken both (or bullion cube)
1 cup frozen peas
3 cloves garlic ( we love the stuff- but you can adjust to taste)
butter/oil
Soy Sauce
Measure broth and add water to make 2 cups, bring to boil and cook rice per package directions in broth. You can use water and a bullion cube or just plain water is fine too.
While the rice is cooking, brown chicken lightly in butter/oil, add onion and garlic and cook until onions are transparent. Push to side and add more butter if needed (just a little) and scramble eggs in the pan stirring continually to break up into small pieces, add peas and mix with other ingredients in pan. Add cooked rice and fry until all ingredients are combined well and rice slightly browned. Season as desired- we add a couple of good shakes of soy sauce.
1/3 chicken from chicken soup recipe, chopped
1/2 large onion chopped
1 cup rice
2 eggs
1 can chicken both (or bullion cube)
1 cup frozen peas
3 cloves garlic ( we love the stuff- but you can adjust to taste)
butter/oil
Soy Sauce
Measure broth and add water to make 2 cups, bring to boil and cook rice per package directions in broth. You can use water and a bullion cube or just plain water is fine too.
While the rice is cooking, brown chicken lightly in butter/oil, add onion and garlic and cook until onions are transparent. Push to side and add more butter if needed (just a little) and scramble eggs in the pan stirring continually to break up into small pieces, add peas and mix with other ingredients in pan. Add cooked rice and fry until all ingredients are combined well and rice slightly browned. Season as desired- we add a couple of good shakes of soy sauce.
Quick chicken cassarole
1/3 cooked chicken from chicken soup recipe, chopped ( you can also use left over turkey)
1 bag frozen broccoli
1 small bag macaroni
1/2 onion chopped
2 cloves garlic
1 can cream of chicken with herbs
oil or butter
Cook noodles according to package directions. While noodles are cooking, brown chicken in skillet in butter/oil. Add onion and garlic and cook until onion is transparent or a little brown. Do not brown garlic. Add soup and about 1/4 cup water to thin and broccoli. Cook until broccoli tender. You can adjust the water as needed and season to taste. Drain noodles, add to mixture, stir and serve! I sometimes let folks add the sauce themselves. If you have more time you can make this a little soupier, put cheese on top and bake until the cheese is bubbly.
1 bag frozen broccoli
1 small bag macaroni
1/2 onion chopped
2 cloves garlic
1 can cream of chicken with herbs
oil or butter
Cook noodles according to package directions. While noodles are cooking, brown chicken in skillet in butter/oil. Add onion and garlic and cook until onion is transparent or a little brown. Do not brown garlic. Add soup and about 1/4 cup water to thin and broccoli. Cook until broccoli tender. You can adjust the water as needed and season to taste. Drain noodles, add to mixture, stir and serve! I sometimes let folks add the sauce themselves. If you have more time you can make this a little soupier, put cheese on top and bake until the cheese is bubbly.
3 meals, one chicken
Just like everyone else we are belt tightening here in the Ozarks. Our favorite way to do that is to make 3 meals out of one whole chicken. All the recipes will be posted on this blog. Pick your favorite three and have a go!
To make these meals as fast as possible, I shop sales and keep these items in the pantry all the time. This week soup is on sale so I bought several cans, and do the same with pasta, cake mixes, etc.
I always keep these items in my pantry:
chicken broth
Soups:
cream of chicken
cream of mushroom
golden mushroom
tomato
dry soup mixes
pasta of all types
spaghetti sauce
canned veggies
frozen veggies
frozen noodles
garlic salt
Greek seasoning
onions
garlic
carrots
I love to catch stuff on sale or buy in bulk. We have a Sam's club where I get rice, soups, pasta. Stuff that will keep in bulk. You do have to comparison shop, sometimes you get the better deal buying smaller amounts(just lots of it) If we have a sale that is great with a limit on it, I have been known to buy my limit, take it to the car and then buy it again. Not exactly cheating, because I always remember something I have forgotten and get it too!
So stock your pantry and enjoy your chicken dishes!!!
To make these meals as fast as possible, I shop sales and keep these items in the pantry all the time. This week soup is on sale so I bought several cans, and do the same with pasta, cake mixes, etc.
I always keep these items in my pantry:
chicken broth
Soups:
cream of chicken
cream of mushroom
golden mushroom
tomato
dry soup mixes
pasta of all types
spaghetti sauce
canned veggies
frozen veggies
frozen noodles
garlic salt
Greek seasoning
onions
garlic
carrots
I love to catch stuff on sale or buy in bulk. We have a Sam's club where I get rice, soups, pasta. Stuff that will keep in bulk. You do have to comparison shop, sometimes you get the better deal buying smaller amounts(just lots of it) If we have a sale that is great with a limit on it, I have been known to buy my limit, take it to the car and then buy it again. Not exactly cheating, because I always remember something I have forgotten and get it too!
So stock your pantry and enjoy your chicken dishes!!!
Sunday, November 9, 2008
Temple Israel ArtFest & Bake Sale
Temple Israel in Rogersville, Missouri held there Annual Bake Sale and Meat Sale today, November 9th, 2008, from 10a until 3p. In addition to bake goods, pastrami and corned beef, the synagogue had it's art sale. It was a wonderful day to come and shop, and share in some wonderful food. I am full of bagels, lox & cream cheese, smoked salmon, rugelach! Later in the day, we had a killer pastrami sandwich on rye, with swiss cheese and a pickle. Not your everyday hillbilly food. However, Temple Israel has been part of the local Ozark Community since 1930, so they are as hillbilly as the rest of us.
There will be another great event in the Spring, so you will want to keep this website handy: www.templeisraelartfest.com! We hope you will plan to attend.
There will be another great event in the Spring, so you will want to keep this website handy: www.templeisraelartfest.com! We hope you will plan to attend.
Friday, November 7, 2008
Old Fashioned Recipes Are Still The Best Cooking Medium
By: Antonin Bardot
It seems like every day offers up a new medium online or on television for recipe lovers. On cable, channels dedicated to cooking have cropped up, and individual programs offer in-depth look at specific types of cooking, cuisine and recipes. And on the Internet, there are even more resources for new and old-fashioned favorite recipes, as well as forums and communities that let you search and share recipes with other amateur cooks.There are more resources than ever available to recipe lovers everywhere, and new recipes that no one has ever heard of are invented every day. Yet even in the face of all of the new recipes and cooking styles, good old-fashioned recipes still remain the number one favorite of Americans as well as people in other countries, as well. While our cooking tools, implements and ingredients have changed dramatically over the last century (think of the microwave and fat-free ingredients, for instance), the favorite recipes are still those that were cooked up well over a century ago.Old-fashioned favorite traditional meals still make up the majority of the meals that are cooked for families across the United States and other nations around the world. While the way we cook may have changed, the food that we eat really hasn't. Although it may be presented in different ways, the old-fashioned favorites are still showing up in recipes just as frequently as they were a century ago. And can you really blame anyone for enjoying old-fashioned cooking and recipes more than the new-age, bland, strange food that is served up in some new restaurants?The best-tasting recipes are the ones that our grandmothers and great-grandmothers treated their families to many years ago, and some people count family recipes as their most prized possessions. They commit these family recipes to memory and pass them on to their children as heirlooms that are to be treated with reverence and respect. In fact, even suggesting a small change to grandma's traditional recipe is enough to anger some of today's cooks in their own home kitchens. But wait: what about new fat-free and healthy eating crazes that have captured much of the nation?For some, it is heresy to transform traditional family recipes into fat-free or healthy versions, but luckily it is still indeed possible to create those traditional recipes while using healthier ingredients. Thankfully, many new healthy ingredients taste much the same as our traditional less healthy counterparts, so most people won't notice much of a difference. But just to be safe, it is probably better not to mention to the most traditional diners that you went out of your way to make their meal a little healthy. Let them eat and enjoy, and the healthiness of your traditional recipe can be your own secret!
Article Source: http://www.freerecipearticles.com
Aaron Cherry is a big time chef.
It seems like every day offers up a new medium online or on television for recipe lovers. On cable, channels dedicated to cooking have cropped up, and individual programs offer in-depth look at specific types of cooking, cuisine and recipes. And on the Internet, there are even more resources for new and old-fashioned favorite recipes, as well as forums and communities that let you search and share recipes with other amateur cooks.There are more resources than ever available to recipe lovers everywhere, and new recipes that no one has ever heard of are invented every day. Yet even in the face of all of the new recipes and cooking styles, good old-fashioned recipes still remain the number one favorite of Americans as well as people in other countries, as well. While our cooking tools, implements and ingredients have changed dramatically over the last century (think of the microwave and fat-free ingredients, for instance), the favorite recipes are still those that were cooked up well over a century ago.Old-fashioned favorite traditional meals still make up the majority of the meals that are cooked for families across the United States and other nations around the world. While the way we cook may have changed, the food that we eat really hasn't. Although it may be presented in different ways, the old-fashioned favorites are still showing up in recipes just as frequently as they were a century ago. And can you really blame anyone for enjoying old-fashioned cooking and recipes more than the new-age, bland, strange food that is served up in some new restaurants?The best-tasting recipes are the ones that our grandmothers and great-grandmothers treated their families to many years ago, and some people count family recipes as their most prized possessions. They commit these family recipes to memory and pass them on to their children as heirlooms that are to be treated with reverence and respect. In fact, even suggesting a small change to grandma's traditional recipe is enough to anger some of today's cooks in their own home kitchens. But wait: what about new fat-free and healthy eating crazes that have captured much of the nation?For some, it is heresy to transform traditional family recipes into fat-free or healthy versions, but luckily it is still indeed possible to create those traditional recipes while using healthier ingredients. Thankfully, many new healthy ingredients taste much the same as our traditional less healthy counterparts, so most people won't notice much of a difference. But just to be safe, it is probably better not to mention to the most traditional diners that you went out of your way to make their meal a little healthy. Let them eat and enjoy, and the healthiness of your traditional recipe can be your own secret!
Article Source: http://www.freerecipearticles.com
Aaron Cherry is a big time chef.
Sunday, November 2, 2008
Persimmon Time is Coming
One of my favorite fall treats are persimmons! They grow wild all over the Ozarks, and are easy to pick! The biggest trick is beating the deer to the persimmons! The persimmons really don't get ripe til after a good, hard freeze. We had that this last week, so it won't be long til it is time to find and pick some. Until that point, a persimmon can put a pucker on your lips like no sour candy can! Oooo.
Try your hand at this wonderful jam recipe. It is a winter treat!
Persimmon Jam
2 Quarts ripe fresh persimmon pulp
1 Cup sugar
1 Cup orange juice and the grated rind of 1 orange
Directions:
Combine all ingredients in a 4-quart enameled or stainless steel pan and cook over medium-high heat,stirring often until thickened, usually about 20 minutes.Pour into sterilized half-pint jars and seal at once. This recipe makes 6 half-pint jars.
Good eatin!
Ray Province
Hillbilly cookin'
Try your hand at this wonderful jam recipe. It is a winter treat!
Persimmon Jam
2 Quarts ripe fresh persimmon pulp
1 Cup sugar
1 Cup orange juice and the grated rind of 1 orange
Directions:
Combine all ingredients in a 4-quart enameled or stainless steel pan and cook over medium-high heat,stirring often until thickened, usually about 20 minutes.Pour into sterilized half-pint jars and seal at once. This recipe makes 6 half-pint jars.
Good eatin!
Ray Province
Hillbilly cookin'
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