Welcome Heart, Sue Donaldson, Speaker

Lynnel just emailed me her Sunday menu - thought I would share it with you, with recipes. Both sisters host with ease and simplicity. They would say it does take practice (and work) but it's so worth the effort. I always love hearing about just how many ended up at their table on any given Thanksgiving or how many turkeys or ovens they needed to feed the strays. God smiles and provides every time.

Lynnel honored her friend, Iris at last week's Sunday dinner after church. As you can tell, it took a little planning - not much - and she didn't mind asking for some help. Sounds like it was a hit. I love her little pun - our maiden name is "Moore" - definitely "the Moore the merrier" our mother always said. Here's Lynnel's take:

I searched the internet for how to cook pork loin, and ended up doing this:

Sear meat in cast iron skillet—about 4-5 min. per side.  (I sprayed pan first with PAM.)

Put meat in crock pot and cover with envelope onion soup mix and one onion, sliced.

Cook on HIGH 5 hours.

Raves!

The recipe I had that made me buy the pork loin called for red cabbage in the pot, also.  But, I wasn't sure everyone would like that. 

So, I found my recipe for Pennsylvania Red Cabbage and made that as a side dish.  The adults loved it.

Menu for 12 after church (Iris' birthday!):  (at a table meant for 8—the Moore the Merrier!)

Pork loin (cut in half after cooking and put onto two platters.  Had friend slice each half.)

Pennsylvannia Red Cabbage (used 9-10 c. of cabbage) in two bowls on table

Huge green salad/dressings on table

Rolls (brought by a guest) and butter

Ice water at each place

Apple crisp (local apples!—free from friends)

Ice cream, vanilla

(served out from kitchen and plates brought to table)

At my suggestion, friend brought flowers for Iris and kids brought homemade cards for Iris, and another brought funny, musical card!  I didn't have time to get out my stash of cards!

Iris (1), Mathers (3), Matt Snyder(1), Yandells (5), Us(2)

 Pennsylvania Red Cabbage

2 tbsp. bacon drippings or oil
1/4 c. packed brown sugar
1/4 c. vinegar
1/2 tsp. caraway seed
4 c. shredded red cabbage
1 to 2 c. cubed, unpeeled apple

Heat bacon drippings in a skillet. Stir in brown sugar, vinegar, caraway seed, 1/4 cup water, 1 1/4 teaspoon salt and dash of pepper. Add red cabbage and apple, stirring to coat. Cover and cook over low heat, stirring occasionally. For crisp cabbage, cook 15 minutes; for tender cabbage, cook 25 to 30 minutes. Makes 4 to 5 servings.