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Recipes

There’s nothing like blessing someone with a dish of homemade food! Check back often for recipes to use for church pot lucks or outreach ministries. Catch funny and poignant stories about food in history and in Karen’s daily life. I’ll also share recipes from the past and how those dishes weave into my historical fiction.

August 13, 2015 by Karen Wingate Leave a Comment

Fried Cabbage and Noodles

garden produceI love living in a farming community during the months of August and September. Those are the months that I catch a glimpse of the church “having all things in common.”

In one week, I was the happy recipient of the overflow of thriving gardens. Gloria gave me part of a huge head of cabbage and some new potatoes. Mike met me at the door with two quarts sized bags of green beans already washed and cut. Alice (oh, God bless you, Alice!) gave me a bowl of black raspberries from the bushes on her hill, apologizing that this year’s crop wasn’t so plentiful. But she had enough to share with us! Last year’s corn crop was so plentiful that some dear soul would leave a bag of sweet corn on my doorstep, ring my doorbell, and then run away. Did they think I was going to turn it down? Whoever it was, thank you, thank you, thank you. Can I make you some homemade bread?

Every week, the table beside our congregation’s coffee stand is filled with tomatoes, peppers, and zucchini free for the taking. One person’s overflow provides the needs of those who have not.

The generosity extends beyond harvest and food. As couples reach retirement and our tummies start to shrink, we’ve started to share items we can’t eat up by ourselves. Mike and Anne split a bag of Gala apples with us and we whack off a hunk of our watermelon or cantaloupe to give to them. When our daughter zipped home from China only to leave two days later for her new job in Iowa, ten church people showed up to load her trailer. At the other end, a dozen people from the church near her new apartment converged to unload her possessions in a record twenty minutes.

We each share what we have and no one is in need. That sounds like the early church to me.

My Friend, Caroline from Ohio, shared this recipe for Fried Cabbage and Noodles with me. It quickly became a family favorite. When I decided to share it with you, I had to make it so I could give you concise measurements. You can easily adapt it to your own tastes. The cabbage cooks down quite a bit so I always tend to add too many noodles. Maybe you can find a fresh head of cabbage from a summer garden to enjoy this summer treat.cabbage and noodles prep.jpb

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Fried Cabbage and Noodles

Prep 15 mins

Cook 15 mins

Total 30 mins

Author Karen Wingate

Yield 3 -4 servings

Ingredients

  • 2 cups cabbage
  • 2 strips bacon
  • ½ noodles

Instructions

  1. Boil noodles according to package directions.
  2. Meanwhile, dice bacon. Fry until the bacon is not quite done but has emitted enough grease to coat the bottom of your skillet.
  3. Add cabbage. Stir fry until the cabbage has wilted down and is crisp tender, about 5 minutes.
  4. Add noodles, season with salt and pepper, and stir 3-5 minutes. Cover, turn fire to low and cook for about 2-3 minutes or until the cabbage is tender to taste.

 

 

Cabbage and noodles dinner



 

Filed Under: Recipes

August 5, 2015 by Karen Wingate Leave a Comment

Cheesy Bean Dip: A Great VBS Snack for the Adults

VBS Break Room 2Do something special for your hard working Vacation Bible School staff. Create a Hospitality Room that provides healthy snacks and drinks, and a pleasant relaxing environment. You can base your VBS program on a rotation schedule so staff members can take a break during the three hour sessions to get a bite to eat, put their feet up, and have a chance to interact with each other.

Our church found that the “Break Room” provides a great place for workers to fellowship and relax. It’s a wonderful way to show the teachers and workers that we appreciate their ministry to the children and we care how they are doing throughout each evening. We ask a different couple to play host and hostess each night who bring a variety of healthy and sweet snacks and visit with workers, offering encouragement and prayer if needed. Our main Break Room coordinator fills an ice chest with soft drinks and bottled water and prepares a pot of decaf coffee. We tried to offer more substantial snacks the first night, like pulled pork sliders or chicken salad sandwiches so those who haven’t had a chance to eat supper will have something more substantial to eat.

This year, my special friend, Makayla Wainman, brought food for Thursday night. She made an awesome bean dip that she has graciously given me the recipe to share with all of you. In addition to a VBS hospitality room spread, this easy to fix dip would work well the next time you need to provide a snack for a teen or adult gathering. Makayla doubled the recipe and put it in a small crock pot. Don’t forget the tortilla chips!

 

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Cheesy Bean Dip

Author Karen Wingate

A great snack to feed the adults during a busy week of Vacation Bible School. Don't forget the tortilla chips.

Ingredients

  • 1 8 oz package cream cheese
  • 1 8 oz package shredded Colby cheese
  • 1 small can refried beans

Instructions

  1. Place in crock pot. Heat on low for 2-3 hours until the cream cheese melts. Stir well and keep warm.

Courses Snack

Cuisine Mexican

 

Filed Under: Recipes

May 23, 2015 by Karen Wingate Leave a Comment

Homemade Basil Pesto

My awesome friend and web designer, Theresa Wagar, kicks off the Grace on Parade recipe blog with her recipe for Homemade Basil Pesto.  (I’ve always wanted to know how to make pesto.  Thanks, Theresa!)

With the cool rains and abundant sunshine this summer, my basil plants are over running their beds!  Here’s a healthy and yummy solution to use up some of the excess basil in your garden.Yummy Homemade Basil Pesto

Basil Pesto can be added to so many dishes.  It goes quickly in our house.  Add it as a spread to bread or toast.  Add it to spaghetti or any pasta dish.  We especially like it spread on top of grilled chicken.   How do you use this delicious fresh addition to your cooking?

Yummy Homemade Basil Pesto
Print

Homemade Basil Pesto

Prep 15 mins

Total 15 mins

Author Karen Wingate

Yield 1 cup

Full of fresh from the garden ingredients, Homemade Basil Pesto is an excellent addition to your summer reciptes

Ingredients

  • 4 cups fresh basil leaves, removed from stems
  • 1/4 cup pine nuts
  • 2-3 cloves of garlic
  • 1/2 cup Parmesan cheese (use high quality fresh cheese instead of processed grated cheese)
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 1/4 cup good quality extra virgin olive oil

Instructions

  1. Place all ingredients except olive oil into a food processor.
  2. Pulse ingredients on low until everything is starting to get the proper consistency.
  3. Pour in the olive oil SLOWLY. It's important that this is done slowly since olive oil can become bitter and emulsify if processed too quickly.
  4. Once processed remove from the processor and put into a glass storage container such as a jar.
  5. Add a splash of lemon juice and stir.
  6. Do a taste test and add a little more salt and pepper if needed.
  7. This should keep in the fridge for about a week but you can also put it in the freezer and it should be good for a couple months.

Courses Appetizer

Cuisine Italian

Delicious Homemade Basil Pesto

Filed Under: Recipes Tagged With: garden, homemade

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"But thanks be to God, who always leads us in triumphal procession in Christ and through us spreads everywhere the fragrance of the knowledge of him."
- 2 Corinthians 2:14

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