Flower Memorials and Thanksgiving for Christmas

Adornment of the Cathedral for Christmas
Christmas Memorials and Thanksgivings are now being received.  Each year we purchase the Christmas season decorations for the Church with the memorial and thanksgiving offerings that are given.  We will be receiving the Memorials and Thanksgivings through noon on Tuesday, December 20th at the latest.

Checks should MEMO: Christmas Memorials.
Please use the flower memorial form – www.your-cathedral.org/flowers  

Please mail or place your check in the offering plate.
126 Coming Street, Charleston, S.C. 29403.

A minimum amount of $15 per name,
or up to five names for $50, is suggested.

Pecan Pralines

Pecan Pralines

Ingredients:

3 cups white sugar

1 cup light brown sugar

1-1/2 cups water

3 cups broken pecan meats (you can use halves; I prefer pieces)

1 tbsp butter or margarine

1 tsp. vanilla

Cooking Instructions:

Place sugars and water in larger heavy pot. (I use as old heavy iron pot.) Bring to boil. When sugars are dissolved, add pecans. Turn heat down and allow mixture to gently simmer uncovered, stirring occasionally. Cook for approx. 15 -20 minutes…”until the mixture grains when metal spoon is rubbed against side of pot.”  Remove from heat. Add margarine and vanilla. Stir mixture until it appears to granulate and adhere to the spoon. Drop by spoonfuls onto plain wax paper. Allow to cool before removing and enjoy.

This is what pralines really tasted like in the 1800′s. Most of today’s pralines have milk in their recipes and are not the authentic taste. The Godchaux Sugar Refinery was an old company in New Orleans, LA. If you don’t cook this long enough, put it back and cook longer. If you’ve cooked it too long and it gets hard before you’ve finished “dropping…”, add a little more water and return to simmer once more. I’ve never ruined a batch…except by trying molasses! Nothing else will damage the recipe.

Apple Cake

Apple Cake:

Ingredients:

Making good Apple Cake is an art. This recipe will assure you Apple Cake in which the rich, tender apple-flavor mingles with blended sugar and cinnamon to produce a most tempting goody.

1-1/2 cakes Fleischmann’s Yeast
1 cup milk, scalded and cooled
1 tablespoonful sugar
3-1/2 cups sifted flour
1/4 cup butter
1/2 cup sugar
2 eggs
1/4 teaspoonful salt
5 apples

Cooking Instructions:

Dissolve yeast and one tablespoonful sugar in luke¬warm milk, add one and one-half cups flour to make a sponge and beat until smooth. Cover and set aside in a warm place until light—about three-quarters of an hour.
Have sugar and butter well creamed, add to sponge. Then add eggs well beaten, rest of flour or enough to make a soft dough, and salt. Knead lightly. Place in well-greased bowl. Cover and set aside to rise—about two hours.
Roll half an inch thick. Place in two well-greased, shallow pans. Brush with butter, sprinkle with sugar. Cut apples in eighths and press into dough, sharp edge downward. Sprinkle with cinnamon. Cover and let rise about one-half hour.
Bake twenty minutes. Keep covered with pan first ten minutes, in order that the apples may be thoroughly cooked.

Early American Chicken and Wild Rice

Early American chicken and wild rice

** foil pans available at the church for this dish

*(updated for convenience)

Ingredients:
2 lbs. chicken (cut and cubed)
1/2 cup creamed sherry
1/2 tsp salt
1/4 tsp curry powder
1/2 lb pound fresh sliced mushrooms
1/4 cup butter
*1 box wild rice (chicken flavor)
1 cup sour cream
*1 can cream of mushroom soup

cook rice according to package instructions.  saute mushrooms in butter.  mix sour cream, soup, sherry, salt and curry powder.
combine chicken, mushrooms, rice and soup mixture together.
put in 9X13 dish.  cook at 350 for 45-60 minutes.

Radcliffeborough Raisin Stuffing

** Foil pans for this dish are available at the church.

Radcliffeborough Raisin Stuffing

Ingredients:

1/2 cup raisins

1/2 cup walnut meats

2 cups fine stale bread crumbs

Salt

Pepper

Sage

1/2 cup melted butter

1/3 cup boiling water

(optional) poultry drippings

Cooking Instructions:

Cut raisins and nuts in small pieces and add to bread crumbs. Add salt, pepper, and sage, and over it pour melted butter and boiling water. Stir lightly with a fork and nice when used as stuffing for a guinea hen.

Dixie Potatoes

Dixie Potatoes

Ingredients:

Sweet potatoes

Brown Sugar

Unsalted Butter

Cinnamon

Nutmeg

Cup of Sweet Milk  (1/2 cup raisins soaked in cup of milk for at least 1 hour)

Cooking Instructions:

Peel and slice boiled sweet, potatoes, and arrange in baking dish. Cover with brown Sugar and bits of butter, and add a sprinkling of cinnamon & nutmeg, pour in a cup of sweet milk and set in a moderate oven until potatoes are brown. Time in oven, 15 minutes. Temperature 350°.

Settlers’ Corn Soufflé

** Uniform foil containers for this casserole are available at the church.

Corn Soufflé Ingredients:

1 tablespoon butter

2 tablespoons flour

1 cup milk

corn kernels (one can)

1-1/2 teaspoons salt

1/8 teaspoon pepper

2 eggs

Cooking Instructions:

Melt butter, mix with flour, and pour milk on gradually. Bring to boiling point, stirring constantly. Add corn, seasonings, yolks of eggs well beaten, and stiffly beaten whites. Turn into buttered baking dish and bake in a moderate oven. Time in oven, 30 minutes. Temperature, 325°. Servings, 6

Wild Boar and Venison Meatloaf

Venison & Wild Boar have been donated and are available at the church.  If you would like to join in the meatloaf making gathering please contact Kelli@your-cathedral.org

2 eggs

1 (8 ounce) can tomato sauce

1 medium onion, finely chopped

1 cup dry bread crumbs

1 1/2 teaspoons salt

1/8 teaspoon pepper

1 1/2 pounds ground venison

1/4 pound wild bore (optional)

2 tablespoons brown sugar

2 tablespoons spicy brown mustard

2 tablespoons vinegar

DIRECTIONS:

In a large bowl, lightly beat eggs; add tomato sauce, onion, crumbs, salt and pepper. Add venison and mix well. Press into an ungreased 9-in. x 5-in. x 3-in. loaf pan. Combine brown sugar, mustard and vinegar; pour over meat loaf. Bake, uncovered, at 350 degrees F for 70 minutes.

Johandy “Alberto” Zorrilla Heredia

Our Parish serves a sponsor to Rocky through Compassion International.  Individuals or families commit to a minimum of one month’s sponsorship ($38.00) and write to Rocky during the month of their commitment.  Letters we regularly receive from Rocky are on display in the Parish House and published in the Newsletter.

Birthday:         July 11, 1996
Age:                  14
Gender:           Male
Region:           Central America and Caribbean
Country:         Dominican Republic
Program:        La Lechoza Student Center

Alberto lives with his father and his mother. His father is employed as a laborer and his mother is employed as a laborer. Alberto works at home making beds, running errands and cleaning. There are 5 children in the family.  As part of Compassion’s ministry, Alberto participates in church activities and Bible class. He is also in middle school where his performance is average. Art, playing ball games and playing group games are his favorite activities.

“Rocky” Rokeylin Ramirez Lugo

Our Parish serves a sponsor to Rocky through Compassion International.  Individuals or families commit to a minimum of one month’s sponsorship ($38.00) and write to Rocky during the month of their commitment.  Letters we regularly receive from Rocky are on display in the Parish House and published in the Newsletter.

Birthday:     May 19, 2001
Age:             9
Gender:        Male
Region:        Central America and Caribbean
Country:      Dominican Republic
Program:     Infantil Development Center

Rocky lives with his father and his mother. His father is employed as a laborer and his mother is sometimes employed as a laborer. Rocky works at home running errands and cleaning. There are 2 children in the family.  Playing a musical instrument, playing with cars and singing are Rocky’s favorite activities. In primary school his performance is below average and he also regularly attends church activities and Bible class.