Monday, October 17, 2011

Rat Poison and Prophecy

prophet definition

Someone who brings a message from God to people. [emphasis mine] The best-known prophets are those of the Old TestamentTheir mostfrequent themes were true worship of God, upright living, and thecoming of the MessiahThey often met with bitter resistancewhen they spoke against the idol worship and immorality of theirpeople. Among the prophets of the Old Testament were Daniel,ElijahIsaiahJeremiahJonahand Moses.
Prophets also appear in the New TestamentJesus called John the Baptist a prophet; Christians consider him a bridge betweenthe prophets of the Old Testament and those of the NewTestament. Jesus mentions “true prophets” and “false prophets”— those who present the true message of God and those whopresent a counterfeit ( see By their fruits ye shall know them andwolves in sheep's clothing). He himself was considered a prophetin his lifetime ( see A prophet is not without honor save in his own countryand is still widely revered by non-Christians as aprophet, though not as the Messiah. The New Testament alsomentions that some of the early Christians were prophets whospoke inspired messages to their communities.
Note In general usage, a “prophet” is someone who canforetell the future. The prophets of the Bible often madepredictions, which confirmed their authority when thepredictions came true, but changing the lives of their peoplewas a more central part of their mission.

prophet. (n.d.). The American Heritage® New Dictionary of Cultural Literacy, Third Edition. Retrieved October 17, 2011, from website:

I have been pondering something this evening into early morning about the adversary undermines our Faith.  Satan uses our humanity and our ties to this world to distract us from the fact that this is not our home.  He uses our need to be loved  to bind us in lust.  Where he excels is in getting us to believe false prophets.

It doesn't matter if it's the rather laughable Zedekiah the son of Chenaanah who prophesied victory for Israel in 1 Kings 22 or the very frightening Jim Jones and Vernon Wayne Howell.  People who claim to speak for God but are really talking from their own knowledge are dangerous.  IF like these three examples they lead other people astray, Then we have real problems.

How do I begin to explain how to avoid false prophets?  They are everywhere.  Some are easy to recognize; what they say just doesn't line up with those few Bible verses you memorized.  Others will sit next to you in the most conservative Bible believing church and wreak havoc unnoticed.  A prophet doesn't bang a gong and shout "God said..."  every time.  Most of the time prophets just listen then when they do talk it's profound, pointed, purposeful, and psychic.

My daughter talked about Satan's influence being like rat poison.  As Christians, we can't be killed by the poison but we can get very sick if we play with it.  Our unsaved friends, however, can be killed by the poison.  I cry for all those fools (Psalms 14:1) who are going to wake up dead forever.  I am angry at the false prophets that told them God was dead or never existed.

As always a pound of prevention is worth an ounce of cure.  Read your Bible.  Can't understand it?  Try another translation. ( YouVersion has many translations all free and works on most platforms.  Faith Comes By Hearing offers free audio New Testaments in several versions.)  Study your Bible.  (E-Sword is free and has lots of maps, dictionaries, and commentaries)  Get in the habit of talking to God like He is right next to you all the time, because He is closer than that!  Talk to the Father, Son (Jesus), and Holy Spirit like you would a trusted friend, pause and listen for His answer.

On the short subject of answers to prayer:
  1. God always answers
  2. God is NOT obligated to answer "yes"
  3. God sometimes says "Not right now."
This is rambling.  To bring me back to the point.  Luke 21:8 CJB  He answered, "Watch out! Don't be fooled! For many will come in my name, saying, 'I am he!' and, 'The time has come!' Don't go after them.  When we know the real thing we won't be fooled.  We won't play with poison thinking it's oatmeal.  We will be able to point the deceivers and the deceived to The Truth.  So start reading!

1 John 4:1-6 ESV  Beloved, do not believe every spirit, but test the spirits to see whether they are from God, for many false prophets have gone out into the world.  (2)  By this you know the Spirit of God: every spirit that confesses that Jesus Christ has come in the flesh is from God,  (3)  and every spirit that does not confess Jesus is not from God. This is the spirit of the antichrist, which you heard was coming and now is in the world already.  (4)  Little children, you are from God and have overcome them, for he who is in you is greater than he who is in the world.  (5)  They are from the world; therefore they speak from the world, and the world listens to them.  (6)  We are from God. Whoever knows God listens to us; whoever is not from God does not listen to us. By this we know the Spirit of truth and the spirit of error.

From Robertson's 

 1 John 4:1  

Beloved (agapētoi). Three times in this chapter (1Jo_4:1, 1Jo_4:7, 1Jo_4:11) we have this tender address on love.
Believe not every spirit (mē panti pneumati pisteuete). “Stop believing,” as some were clearly carried away by the spirits of error rampant among them, both Docetic and Cerinthian Gnostics. Credulity means gullibility and some believers fall easy victims to the latest fads in spiritualistic humbuggery.
Prove the spirits (dokimazete ta pneumata). Put them to the acid test of truth as the metallurgist does his metals. If it stands the test like a coin, it is acceptable (dokimos, 2Co_10:18), otherwise it is rejected (adokimos, 1Co_9:27; 2Co_13:5-7).
Many false prophets (polloi pseudoprophētai). Jesus had warned people against them (Mat_7:15), even when they as false Christs work portents (Mat_24:11, Mat_24:24; Mar_13:22). It is an old story (Luk_6:26) and recurs again and again (Act_13:6; Rev_16:13; Rev_19:20; Rev_20:10) along with false teachers (2Pe_2:1).
Are gone out (exelēluthasin). Perfect active indicative of exerchomai. Cf. aorist in 1Jo_2:19. They are abroad always.
For further study:
Galatians - false teachers came into the church at Galatia
1 & 2 Corinthians - divisions in the church from various causes 
1 Kings 17 - 22 - Elijah vs. the false prophets
2 Kings 1 - 9 -   Elisha vs. the false prphets

Sunday, October 16, 2011

Pizza Cupcakes?

Monday is our second grandson's eighth birthday.  We held his "Hogwarts" party Saturday.  When his mother, our oldest daughter, asked him what kind of cake he wanted his instant reply was, "Pizza!"

We finally decided that mini calzones baked in cupcake wrappers would work.  The kids made their own as part of Transfiguration Class.  The wrappers needed to be sprayed with cooking spray as they tended to stick to the pizza dough.

Our daughter and her sister-in-law (son-in-law's sister) got whole wheat pizza dough from the grocery store.  They diced up fresh mushrooms, bell peppers, sliced black olives, cooked bulk Italian sausage and bought mini pepperoni and diced onion.  We have a favorite store spaghetti sauce that we think makes the best pizza sauce.  We have some people with dairy allergies so we don't always use cheese.  For extra punch we made a herb blend of 2 parts dried basil, 1 part dried oregano, and 1 part granulated garlic, We sprinkled the tops with this blend.

Pizza Cupcakes:
18 ounces pizza dough (or bread dough)  separated into 12 equal portions
1/2 +/- cup favorite pizza/spaghetti sauce
2 cups total of favorite toppings:, (1/4 inch dice seems to work best)
    Cooked, crumbled sausage
  diced ham (Canadian Bacon)
   Mini pepperoni (Or quarter regular pepperoni)
   Bell Peppers
[Shredded cheese]
Roll, pat, or stretch each portion into a flat circle about 1/4 inch thick.  Smear with about a Tablespoon of sauce leave a clean edge about 1/8 inch.  Add toppings [and cheese] to middle (about 1/4 cup).  Pull sides up to form ball.  Pinch the edge together to seal.  Place seam down in cupcake papers and Sprinkle with herb mix. [sprinkle with Parmesan or extra cheese].  Let rest while oven heats to 425F.

Bake at 425F for 12 to 15 minutes.  Internal temp of 145F.

Let us know if you try this.

Wednesday, October 12, 2011

Condiments Jazzed up

So I'm making about hundredth version of my fry sauce, known to the family as GOOP, and I think "I've never written down any of my condiment recipes."  I just make a big batches and keep them in the fridge.  No wonder the kids that don't live here call me at weird hours and ask how to make that special sauce for ham or roast beef or chicken or fries or whatever.

I like strong flavors that compliment the food.  Plain ketchup, mayonnaise, and mustard just don't have oomph.  They lack a certain balance.  When I make a sandwich, dip a veggie (potatoes are a veggie even fried, yes they are), or sauce a cut of meat I want every bite to sing.

I have  three "go to" condiments. GOOP is good on almost everything - sandwiches, veggies, hot and cold meats.  We use it for taco sauce sometimes.  Horseradish Sauce isn't just for beef.  We like it on chicken, turkey, pork, and I caught my daughter making tuna salad with The Horseradish sauce.  Honey Mustard Sauce is good on veggies, chicken, ham, and who remembers what else we've ate it with.

Note: I use Nalley Light Mayonnaise Dressing exclusively.  We like it best.  Use the Mayonnaise you like best.  No one has tested these recipes with Salad Dressing (Miracle Whip.)
1//2 cup light Mayonnaise
1/2 cup ketchup (use the good stuff)
Choose from the following spices:
1 Tablespoon A-1 Steaksauce  (original flavor) plus ground black pepper to taste
1 teaspoon Sriracha 
1  Tablespoon Worcestershire Sauce, 1/2 teaspoon chili powder, 1/2 teaspoon garlic powder

Horseradish Sauce :
1 cup light mayonnaise
1/4 cup +/- prepared horseradish (we like it strong, IF it's too much for you add more Mayo)
2 Tablespoons Honey

Honey Mustard Sauce:
1 cup Dijon mustard (any brand)
1/2  cup honey
2 Tablespoons +/- rice vinegar (white wine vinegar may be used but it tastes harsher)

In a suitable sized bowl, combine all ingredients for the desired sauce.  Mix well.  Store covered in refrigerator.

Wednesday, September 28, 2011

Chicken Pot Pie (Biscuit Crust)

We use a lot of boneless, skinless chicken breasts.  They can be boring, dry, and flavorless.  There are two excellent ways to add flavor and moisture to meat - brining and poaching.

Brining means to soak the raw meat in a cold solution of salt, sugar, and spices for a period time.  The solution is discarded.  The meat is usually rinsed then prepared any way raw meat would normally be cooked.  This is great for grilling or broiling.

Poaching means to slowly cook the meat in a seasoned liquid.  The liquid can be saved to be make a sauce or to cook rice, potatoes, couscous, pasta, etc.  The meat can be served directly from the poaching or used in any dish that calls for cooked meat.  This method  is great for pot pie, enchiladas, meat salads,  even tacos.

So what does all this have to do with Chicken Pot Pie?  If your chicken doesn't have any flavor, your pot pie might as well come from the grocer's freezer.  I've found that it doesn't matter how well you season your vegetables and gravy, it's the meat that carries the flavor.

Chicken Prep:
1 1/2 pounds boneless, skinless chicken breasts
1 teaspoons Sage
1/2 teaspoon black pepper
1/2 teaspoons turmeric
2 cups water and 2 teaspoons chicken base (bouillon) -OR- 2 cups Chicken broth
1/4 cup white wine (optional add more broth if not using)
4 cloves garlic, peeled and "smashed" (to smash just push down on the clove with the flat of the knife or the bottom of a bowl until the skin breaks)
You need a nonstick pan  with lid (or one that has been sprayed with cooking spray to make it nonstick) large enough that the chicken pieces can lay flat without touching.
Over medium to medium high heat place the chicken in the pan so that the pieces don't touch.  Sprinkle with the spices.  Cook until you see "white" around all the edges but the top of the chicken is still "pink"  Turn the chicken over and add the broth, wine, and garlic.  bring to a slow boil.   Cover and reduce heat to a low simmer. Cook 20 minutes.  Remove chicken. Chill if not using immediately.  Save all liquid strain before using, but keep all the "stuff" in the liquid until  ready to use. (it's all flavor)

Now we're ready to make Pot Pie.
Chicken Pot Pie:
4 – 6 slices bacon cut into ¼ inch pieces
1 cup celery, chopped
1 cup onion, chopped
½ cup crimini mushrooms, sliced then quartered
2 cloves garlic, crushed (or very finely minced)
½ teaspoon black pepper
½ teaspoon sage
½ cup all purpose flour
5 cups liquid (strained poaching liquid plus milk we used Almond Milk)
2 – 3 cups your choice frozen vegetables (we used Peas and Broccoli)
Poached chicken, diced
Bacon Herb Biscuit Crust (below)
Preheat oven to 400F Spray a 13 X 9 baking dish with cooking spray.

In large deep skillet over medium heat render the bacon until it gives up its fat and is crisp. Remove Bacon to a paper towel and set aside.

Using the bacon fat sauté the celery, onion, and mushrooms until the onion is translucent. Add the garlic, black pepper, and sage mix well. Sprinkle the flour over everything in the pan. Stir and scrape for at least two minutes by the clock to cook the flour. (look for no white floury bits anywhere) Slowly add the liquid while stirring and scraping the bottom of the pan. (An extra hand helps here!) Once it's all mixed you can raise the heat to bring it to a boil. (keep stirring) Once it boils remove from heat and add everything else. Stir well and pour into the baking dish. Top with the crust.

Bacon Herb Biscuits
3 cups +/- Bisquick (yes, you can use store brand. We use Bisquick because it isn't made with dairy.)
1 cup +/- milk (we used Almond Milk)
½ teaspoon +/- garlic powder
½ teaspoon +/- onion powder
½ teaspoon +/- sage
the reserved bacon
extra Bisquick or all purpose flour for kneading

In a correctly sized bowl, mix the Bisquick and herbs together. Toss in the bacon. Slowly add the milk until a ball is formed and dough is not sticky. Turn out on floured board or pastry sheet knead a few times. Pat or roll to 3/8 inch thick. Cut into rounds. Re-roll scraps for 15 +/- biscuits.

Arrange biscuits on top of filling. Bake at 400F for 20 -30 minutes until biscuits are golden and filling is bubbly.