SAVOR - DAY 2
1 John 5:3 - BIBLICAL HOSPITALITY
We see from Scripture that there is a biblical pattern of intimacy, fellowship, support, and love surrounding the concept of sharing a meal with others. They regularly gathered together around a meal in order to share their lives and grow together spiritually. Before you freak out about inviting others into your home, let’s channel these emotions in the right direction. 1 John 5:3 says, For this is the love of God, that we keep His commandments. And His commandments are not burdensome. Biblical hospitality is not always a well groomed home presented with flowers and candles (or it may be) but it is a character trait that should characterize every believer in Christ. You do you! That may take the shape of hosting a table at a Wednesday meal at church, initiating coffee at a local coffee shop, taking a plate of brownies to a new neighbor, or simply inviting others over for frozen pizza and salad from a bag! Whatever form you take, make your guests feel comfortable and honored but remember that it’s all about sharing your lives and your love for Jesus.
We see from Scripture that there is a biblical pattern of intimacy, fellowship, support, and love surrounding the concept of sharing a meal with others. They regularly gathered together around a meal in order to share their lives and grow together spiritually. Before you freak out about inviting others into your home, let’s channel these emotions in the right direction. 1 John 5:3 says, For this is the love of God, that we keep His commandments. And His commandments are not burdensome. Biblical hospitality is not always a well groomed home presented with flowers and candles (or it may be) but it is a character trait that should characterize every believer in Christ. You do you! That may take the shape of hosting a table at a Wednesday meal at church, initiating coffee at a local coffee shop, taking a plate of brownies to a new neighbor, or simply inviting others over for frozen pizza and salad from a bag! Whatever form you take, make your guests feel comfortable and honored but remember that it’s all about sharing your lives and your love for Jesus.
JULIE EASLEY’S TEXAS CHICKEN SPAGHETTI
Here’s one of our all time favorites that will feed 12. It freezes well before or after cooking.
2-3 pounds Chicken thighs WITH SKIN AND BONES (to make great broth.)
(If using boneless breasts, boil them in 96 oz of chicken broth.)
1 stick butter
1+ cups chopped celery
1+ cup chopped onion
1+ cup chopped bell pepper - any color
1/2 teaspoon black pepper
1 can Cream of Mushroom soup
1 can mushrooms, any size - drained (optional)
12-16 ounces spaghetti noodles - uncooked
1 teaspoon salt
1# Velveeta processed cheese, cubed
1 cup shredded cheddar cheese
Boil chicken in large pot (dutch oven) for 30 minutes. DON’T DRAIN THE BROTH! Just remove the chicken pieces and place on a large plate. When cool enough to handle, remove skin, bones and chop. Set aside.
In large skillet, melt the butter and add the chopped celery, onion and peppers. Sauté until soft.
Add the black pepper, soup and can of drained mushrooms. Mix well, heat thoroughly and set aside while you cook the spaghetti.
Boil the pot of reserved chicken broth, add salt and spaghetti noodles. Cook per package instructions but again, DON’T DRAIN! You may need to pour off SOME of the starchy broth but leave enough to cover the cooked spaghetti. ( I know it looks like it will be too watery, but it will be fine once you finish the recipe.)
Add the vegetable mixture to the pot of soupy spaghetti over medium heat. Mix well.
Add the chopped chicken and cubed Velveeta and mix until it melts. Turn off burner. (It will thicken as it sits.)
That’s it! You can pour it into a large casserole dish OR serve it right out of the big pot so it stays hot. Sprinkle shredded cheddar on the top to make it pretty and even more yummy.
2-3 pounds Chicken thighs WITH SKIN AND BONES (to make great broth.)
(If using boneless breasts, boil them in 96 oz of chicken broth.)
1 stick butter
1+ cups chopped celery
1+ cup chopped onion
1+ cup chopped bell pepper - any color
1/2 teaspoon black pepper
1 can Cream of Mushroom soup
1 can mushrooms, any size - drained (optional)
12-16 ounces spaghetti noodles - uncooked
1 teaspoon salt
1# Velveeta processed cheese, cubed
1 cup shredded cheddar cheese
Boil chicken in large pot (dutch oven) for 30 minutes. DON’T DRAIN THE BROTH! Just remove the chicken pieces and place on a large plate. When cool enough to handle, remove skin, bones and chop. Set aside.
In large skillet, melt the butter and add the chopped celery, onion and peppers. Sauté until soft.
Add the black pepper, soup and can of drained mushrooms. Mix well, heat thoroughly and set aside while you cook the spaghetti.
Boil the pot of reserved chicken broth, add salt and spaghetti noodles. Cook per package instructions but again, DON’T DRAIN! You may need to pour off SOME of the starchy broth but leave enough to cover the cooked spaghetti. ( I know it looks like it will be too watery, but it will be fine once you finish the recipe.)
Add the vegetable mixture to the pot of soupy spaghetti over medium heat. Mix well.
Add the chopped chicken and cubed Velveeta and mix until it melts. Turn off burner. (It will thicken as it sits.)
That’s it! You can pour it into a large casserole dish OR serve it right out of the big pot so it stays hot. Sprinkle shredded cheddar on the top to make it pretty and even more yummy.