Newsletter

August 2010 Newsletter

Entertaining by Robin Rosebrough

Do you remember the last time you were invited to someone's home to share a meal? What do you remember most? If you are like me, you probably remember the dessert most of all, especially if it was chocolate. But if you are truly blessed, you would leave treasuring the time shared with others as you took part in a precious gift- heartfelt hospitality freely given. What has happened to our culture where life is so busy, schedules so hectic, that there is no time to entertain? Granted, we may host open houses, potlucks and Christmas parties. But how many of us routinely practice hospitality and share a supper with guests-or even strangers?

The ancient Israelites hosted feasts for family and friends. They also welcomed strangers, travelers and nomads into their homes to offer sustenance. In Deuteronomy 15:11 the communal breaking of bread signified that strangers were among friends. Other Scriptures are more instructive in how we are called to be hospitable: Romans 12:13, Hebrews 13:1-2 and Luke 14:13-14.

I grew up in Ohio, in a large Italian family, where food and conviviality went hand-in-hand. All our socializing was done around the kitchen table; in fact, most times, we never LEFT the kitchen table. If one meal lingered into the next mealtime, more food was brought out, and we started all over again. Often, without notice, family and friends would show up. Yet, there was always enough food and laughter for all. Even in lean times. Even for strangers.

When I moved to Geogia, I learned about 'gracious southern hospitality'. As a guest, there is something about walking into a home where the host has prepared a dining experience uniquely for you. Appetizers can be as simple as a block of cream cheese spread with hot pepper jelly or as elaborate as an antipasto plate. As strangers become friends, conversation flows and anticipation increases. The entrée is typically the star of the meal, followed by dessert and hot coffee. Gracious hosts, like the Israelites, act hospitably making their guests feel valued and greatly loved. What then can we teach our children about hospitality, particularly in light of Scripture? All one needs is a dwelling place and an open heart. Welcoming others by sharing meals can serve as a tool to reach out to our neighbors and strangers for Christ while it reflects our concern for the hurting and obedience to a Father who commands us 'to practice hospitality.'

I encourage you to take a moment now to think of someone to whom you can extend gracious hospitality. And then, open up the door of your home and the door of your heart as you share the Lord's rich blessings. This casserole is a wonderful one-dish pot and all that is needed is a green salad to complete the meal. You can make it ahead of time and freeze. It serves 8-10, so invite friends (or strangers) to share it with.

Cheese and Pasta in a Pot

• 1 (8 oz) pkg. Shell macaroni 1 (16 oz) can stewed tomatoes
• 2 lbs. lean ground beef1 (3 oz) can sliced mushrooms
• 2 medium onions, chopped 1 ½ pint. Sour cream, divided
• 1 clove garlic, crushed 8 oz. sliced provolone cheese
• l (14 oz) jar spaghetti sauce 12 oz. sliced mozzarella cheese

1. Cook macaroni according to package directions; drain and rinse and set aside.
2. In a large deep frying pan, sauté in vegetable oil, the meat, onions and garlic until browned. Drain off grease.
3. Add the sauce, tomatoes, mushrooms and simmer for 20 minutes.
4. In a large greased casserole dish, layer the ingredients:
   • ½ pasta shells
   • ½ meat
   • ¾ pint sour cream
   • provolone cheese
   • ½ pasta shells
   • ½ meat
   • remainder of sour cream
5. top with sliced mozzarella cheese
6. Cover and bake for 40 minutes at 350 degrees. Remove cover and continue baking until cheese melts slightly and browns. Serves 8-10.

Choco-Mint Picnic Squares

• 1 c. sugar
• ½ c. butter
• 4 eggs, beaten
• 1 c. flour
• 1 t. vanilla
• 1 (16 oz) can hershey's chocolate syrup

1. Mix and pour into greased 9 x 13 pan. Bake 350 for 30 minutes. Cool in pan.
2. Mix and spread over cooled cake:
   • 2 cup powdered sugar
   • 2 T. crème de menthe
   • ½ c. butter
3. Mix and melt together:
   • 6 oz. Chocolate chips
   • 6 T. butter
4. Spread over cooled mint layer and chill.
5. Refrigerate and cut when chilled.