I was reading Romans this morning, and I really like the NLT translation of Romans 5:11, and I think it speaks greatly to what we are working through right now:

So now we can rejoice in our wonderful new relationship with God because our Lord Jesus Christ has made us friends of God
Ro 5:11

Pastor Bob will be preaching tomorrow at Fellowship Community Church in Liberty. there are two services to choose from: 9am and 10:30. I know that a group of us are going to the 9am service, so come and join us for coffee before at 8:45 in the back lobby!!

The church is located on Hwy 93 between Central and Liberty. Great music, and friendly folks.

Website: CLICK HERE

Ok, so our life group had soup night and Paul made our soup for us. Several folks wanted the recipes so I thought I would post here for him:

Colonial Stew
3 c Peeled & diced 1/2-inch Pumpkin
1 c soup stock
1/2 lb cubed ham
1 Box (10-oz) frozen kernel corn
2 tb Butter Salt & Pepper to taste
2 lg Yellow onions; sliced,
Toasted seeds;
Instructions
This is the kind of dish that is fun to create with ingredients that were common and popular during Colonial times. It is terribly easy for us to cook this way. In the old days it was a pain! Saute` sliced onions in the butter until tender. Add the diced pumpkin in a covered 2-quart saucepan. Add the broth. Cover and simmer until the pumpkin is just tender, about l5 minutes. Add the ham and corn and cook until the corn is tender, about 8 minutes. Add salt and pepper to taste. Top with toasted shelled pumpkin seeds. This dish can become a whole meal in itself or it can be served along with a holiday meal as a vegetable dish. I am sure that is how it was used in earlier days. NOTE: Toasted pumpkin seeds are available at most gourmet shops or health food stores. If the seeds are raw, toast them in a frying pan with a tiny bit of olive oil and salt.

Curry Pumpkin Soup
1 large can of plain pumpkin
1 small onion
6 tbsp butter
1 pint heavy cream or milk
6 cups chicken/vegetable stock
Curry Powder

Saute chopped onions in the butter until tender stir in chicken/vegetable stock. Bring to slow boil and whisk in the can of pumpkin, reduce heat to simmer and add curry to taste. Simmer for 1 hour and stir in the milk and the cream.

Autumn Chowder

1 jar Cheese Whiz
1 pint milk
1 tsp salt
1 large can mixed vegetables (potatoes, onions, celery, carrots, corn)
1/4 lb cubed ham

Whisk together cheese whiz and milk and turn on medium heat. Add salt vegetable and ham.

At the request of many of our folks, I have opened up the discussion board, and made it just a simple threaded board with no particular category. While this is not pretty, it certainly makes posting, etc alot easier. Hope everyone enjoys it. please let me know if there are changes or modifications that need to be made. This board is now open to the public as well. CLICK HERE to visit the discussion