Phillippians 4:6 reads: “Do not worry about anything; instead pray about everything.”
I have a confession to make: I am a worrier. I even worry about not having anything to worry about!
My husband has accepted a new position as headmaster at Benton Academy. There will be a teaching position available for a second-grade teacher. I have never taught anything below fourth grade. I immediately went into panic mode. We decided to pray about it and think about what I needed to do.
My mother has a kitchen sampler on her wall that reads: “Lord, give me patience, and I want it right now!” Second confession: I am not a real patient person! I prayed that the Lord would give me an answer right now!
The first thing I did was to talk to my friend, Tonya Liddell, who teaches second grade. She told me I would love it! I felt better but still a bit unsure.
The next day, I was in the school office and noticed a child’s assignments to complete after being home from school for an illness. It was second grade. I checked it out. I felt better, but still a bit unsure.
While waiting at Legends to get my hair done, two precious children came in to get their hair cut. I struck up a conversation with them — we were hanging out at the candy bowl. They had on Pillow uniforms, so I was telling them that I had some good friends who taught there.
After a few minutes, they said that I must know everybody. They told me about school, what they were studying, and even a little elementary gossip — I promised I wouldn’t tell. I finally asked them what grade they were in. Their reply was — second grade.
Not only did I feel better, I knew the Lord had sent those little angels to give me the answer I needed.
Second grade, here I come!
Hope you enjoy this week’s recipes. They are good for a crowd. Thanks for reading.
BEAN STUFF
2 pounds ground beef
1 pound sausage (hot or mild)
1 can pinto beans
1 can Great Northern beans
1 can red kidney beans
2 cans shoepeg corn
1 can Ro-Tel tomatoes
1 can stewed tomatoes
1 package taco seasoning mix
1 package ranch dressing mix
Brown beef and sausage and drain well. Put in crock pot with the remaining ingredients — do not drain. Simmer on low for 4 to 6 hours.
Can also be cooked on top of stove in a large stew pot.
BEST BEEF BRISKET
1 (10- to 12-pound) beef brisket
3 pounds of carrots, peeled and cut in half
7 or 8 whole white potatoes, peeled and halved
4 medium onions, peeled and quartered
2 whole jalapeno peppers
Salt
Pepper
Granulated garlic
Soy sauce
Liquid smoke
Parsley flakes
2 cans cola
Rub salt and pepper on brisket generously on both sides. Rub in liquid smoke and soy sauce on both sides. Sparingly sprinkle garlic and parsley flakes on both sides. Place brisket on a rack in a large pan with the fat side up. Place onions, potatoes and carrots under and around brisket. Place peppers in corner where they can be recovered. Pour in 2 cans of cola. Add 2-3 ounces of soy sauce over top of brisket. Cover with aluminum foil and seal edges. Make slit in the foil and place in oven. Cook at 350 degrees for 5 or 6 hours or until tender.
MARINATED
GREEN BEANS
4 (15-ounce) cans French-style green beans
2 (14-ounce) cans artichokes, quartered
1½ cups sugar
2 cups vegetable oil
1 cup cider vinegar
2 cloves garlic
1 teaspoon salt
Drain vegetables well. Heat remaining ingredients until sugar dissolves. Pour over vegetables and refrigerate overnight before serving.
• Contact Lee Ann Flemming at lafkitchen@hughes-.net.
