Sunday Dinner
by Julie Badger Jensen

“This is the day which the Lord hath made; we will rejoice and be glad in it.” -Psalms 118:24

“Sunday is a day of rest, a change from the ordinary occupations of the week, but it’s more than that. It is a day of worship, a day in which the spiritual life of man may be enriched.”

“In the home, Saturday is the day set apart for . . . extra cooking, for mending and all sorts of repairs that the Sabbath is thought to require.”

“Now, what is the promise to the saints who observe the Sabbath? The Lord declares that inasmuch as they do this with cheerful hearts and countenances, the fullness of the earth is theirs.”

“Those who honor the Sabbath enjoy great temporal and spiritual blessings.”

The above quotations are from the Teachings of Joseph F. Smith, the prophet.

Our challenge is to do all in our power to honor the Sabbath day and to “rejoice and be glad in it.” By preparing on Saturday or earlier in the week, we can enjoy the Sabbath as it was intended as a day of enrichment, rest, worship and good deeds . . . of family enjoyment.

There are many ways to prepare our homes and foods in advance. By setting the table Saturday evening, if possible, and making, salads, desserts, and breads in advance, our Sabbath can be much simpler. The following menus lend themselves to early preparation. The main dishes can be popped into the oven before the family leaves for church. The aroma will be there to greet you as you open the door, and prepare to gather AROUND THE TABLE. Sunday dinner is an ideal time for conversation and reflection discussing lessons given or sharing gospel topics. It is a tradition worth keeping.

DINNER ONE

POT ROAST & GRAVY

Savory and tender

4-5 lb. pot roast

2 cans (10 1 / 2 oz.) cream of mushroom soup

1 pkg. (1 oz.) dry onion soup mix

Place roast on large piece of tin foil. Sprinkle dry onion soup mix over top of roast. Spoon mushroom soup over. Wrap tightly in foil folding edges securely. Put in shallow roasting pan. Bake at 300 degrees for 4-5 hours. Unwrap carefully transferring meat and gravy to serving platter. Slice thinly. Delicious. Serves 6-8.

Alternatives

4-5 lbs. stew beef can be prepared similarly. Add one or more additional mushroom soup for gravy. Bake in a covered roasting pan, omitting tin foil. Chicken is also delicious prepared this way.

BAKED POTATOES

Scrub & wrap on Saturday

Select the desired number of potatoes (about 6-8). Scrub well. Wrap in tin foil and place on baking sheet. Place in oven at same time and temperature as pot roast.

GLAZED CARROTS & PEAS

Add color, texture, and flavor

7-8 carrots, cut on bias, 1 / 2″ thick

1 Tbs. sugar

1 tsp. cornstarch

1 / 4 cup orange juice

2 Tbs. butter

1 pkg. frozen peas

Steam carrots in small amount of water for about 8 minutes, until tender, but firm. Drain carrots. Sprinkle with sugar, cornstarch. Add orange juice and butter. Stir over low heat briefly.

Prepare peas according to package directions, being careful not to overcook. Mix together with carrots.

FRUIT COCKTAIL

Keep ingredients on hand for quick meals

1 20-oz. can crushed pineapple

1 20-oz. can sliced peaches, including juice

1 11-oz. can mandarin orange sections, drained

juice of one lemon

1 apple, cut up

2 bananas, cut up

Combine crushed pineapple, sliced peaches, mandarin orange sections, and lemon juice. Refrigerate overnight. Just before serving, add cut up apple, and bananas. Other fruits also work well such as apricots or pears.

ROLLS

Choose assorted rolls, breadsticks or muffins of your choice.

CHOCOLATE MOUSSE

Fast and flavorful

Can make on Saturday

2 pkgs. instant chocolate fudge pudding (5.1oz each.)

3 cups milk

1 / 2 cup powdered sugar

2 cups whipping cream, whipped or 2 cups cool whip

Make according to package directions. Add powdered sugar and blend. Let set in refrigerator for 30 minutes or longer. Fold cream or Cool Whip into chilled pudding. Place in individual serving dishes. Top with cherry, grated chocolate and/or toasted nuts. Serves 6-8.

DINNER TWO

BAKED CHICKEN AND RICE

Simply Delicious

6 chicken breast halves

1 can onion soup (10 1 / 2 oz.)

1 cup chicken broth

2 cups water

3 cups minute rice

1 / 2 onion, chopped

1 can cream of chicken soup (10 1 / 2 oz.)

1 / 2 cup milk

2 cups Pepperidge Farm herb seasoned stuffing

Grease 9×14″ pan. Put rice in bottom. Combine onion soup, chicken broth and water in bowl. Pour over rice. Place chicken pieces over rice. Sprinkle onion over top. Combine cream of chicken soup and milk. Pour over chicken. Sprinkle 2 cups Pepperidge Farm herb seasoned stuffing over top. Place foil over. Bake at 200 degrees for about 4 hours. Garnish with greens, herbs or cranberry relish if desired.

GREEN BEANS AND MUSHROOMS

Zesty combination

3 pkg. (9-oz. each) frozen cut green beans

3 green onions, finely chopped

1 / 4 cup butter

1 lb. fresh mushrooms, sliced

2 tsp. lemon juice

1 tsp. salt

Cook green beans according to package directions. Drain. Saut onions in butter until transparent. Add mushrooms and lemon juice. Saut until tender. Combine with green beans. Salt to taste.

Serves 8.

STRAWBERRY-LEMONADE SALAD

A taste of spring for late winter meals

Can make a day or two ahead

1 envelope (1 Tbs.) unflavored gelatin

1 6-oz. can (2/3 cup) frozen lemonade

1 10-oz. package frozen strawberries, partially thawed

1 cup whipping cream, whipped

Soften gelatin in 1 / 4 cup cold water; dissolve in 1 / 2 cup boiling water. Stir in lemonade concentrate and strawberries (with juice). Chill until partially set. Fold in whipped cream. Pour into 6 individual molds or 8 x 8″ pan. Chill until firm. Unmold and garnish with additional fresh strawberries, if available.

ROLLS

Prepare Rhodes frozen bread or roll dough of your choice following directions on package.

PEAR WITH CARAMEL SAUCE

Low fat and refreshing

Pears, one per person

Caramel topping (fat free, if desired)

Nuts, optional

Choose pears in season or winter Barlett pears. Peal, leaving stem in place. Core seeds from the bottom. Stand pear up with stem at top. If it is not steady, cut a thin slice from the bottom. Poach in simmering water about 3 minutes. Remove from water. Carefully set on plate. Pears can be made a day ahead and rewarmed. If refrigerating, add a squeeze of lemon over surface for freshness. Top with caramel and nuts just before serving.

 

 


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