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OUTLINE:
Welcome
Christianity in the Kitchen - "Sourdough Christians"
Recipe Contests - 7 Newly Listed (For Professionals)
Featured Recipes - Amish Friendship Bread, Sourdough Starter and Breads
Recent Job Listings - 2
Hints and Tips - Stabilized Whipped Cream
Featured Website - ChristiansUnite.com
Chef to Chef (formerly "Helping Each Other")
A Little Something Extra - From "This Day's Thought"
In Closing
Greetings from the Ozarks!
First, let me forewarn you - - - this is a much longer than normal newsletterpartly because of extra contests and recipes. So if your e-mail program isunable to see the newsletter in its entirety, we can re-send it to you as anattachment. Just let us know. Send an e-mail to:
newsletter@christianchefs.org
As usual, it's been a busy couple of months since we last "touched base." We've had lots of new subscribers (we're around 400 now) and have heard froma couple of new volunteers. (Thank you!) You know, it's been said, "If youwant something done, ask a very busy person to do it!" How true! NONE of usseem to really HAVE the time to do all those things we'd like to. But verybusy people just seem to MAKE the time. How do they do that? Is it theirorganizational skills, their enthusiasm, their strong desire to accomplishworthy goals? Yes, ALL of the above!
In last month's newsletter, we sort of briefly explained what's been going onin CCF and printed a letter from our traveling director. If you missed it,you can go to our website and click on through to the archived newsletters,specifically the Sept./Oct./Nov./Dec. issue. It makes for VERY interestingreading; in it, Ira gives us a taste of what he's been doing in Europe sinceJune of last year!
We'd like to encourage all you "newbies" to go cruise our website, if youhaven't already. Besides finding links to past newsletters, you'll alsofind links to individual articles, (Learning Subjects of the Month andChristianity in the Kitchen articles), a link to our Message Boards, a placeto post and view job listings, a games area, hundreds of links to otherculinary and Christian sites, an abundance of very helpful culinary charts,information about our volunteers, etc. And while we're on the subject, I'vebeen asked to let you know that the Culinary and/or Christian Hangman and CCFConcentration games have been fixed. Evidently they'd been on the fritz forawhile. We apologize for any inconvenience that may have caused. Wanna tryyour hand at the games?
Go here:
http://www.ChristianChefs.org/games.html
And while we're on the subject, have you taken the time to peruse the MessageBoard area of our website? If not, you might be pleasantly surprised at theofferings there. Our boards are basically divided into two areas: Christianand Culinary. Within each, there are several sub-headings. You can list ajob offer, post a resume or possibly find that perfect job you've beensearching for. There is another area for general discussions that don'texactly fit into the Christian or culinary molds. You'll also find a placefor your FREE classified advertising for a Christian or culinary business. Want to check out the message boards? Go here:
http://www.ChristianChefs.org/forums.html
Please note: If you want to POST messages, but you've never been to theMessage Boards before, there is a small, one-time registration process thatneeds to be followed. It is, of course, FREE.
Go here to register:
http://www.christianchefs.org/ubbcgi/Ultimate.cgi?action=agree
We're still greatly in need of writers for the Learning Subjects of theMonth. Since our director has been in Europe, we've had a tough time liningup Learning Subjects of the Month for our readers and have had to put out afew of our newsletters without it. We sure do miss those valuablemini-lessons! So if you know a lot about some subject that's dear to yourheart, why not share it with us? Want to first know what's involved inwriting an article like that? Then go here:
http://www.christianchefs.org/volunteering.html#nl2
Be blessed,
Carol
Temporary Editor
SOURDOUGH CHRISTIANS
I want to encourage all of God's people to be sourdough Christians! WHAT?! "You want us to be sour?," you're asking? Well, let's think thisthrough a bit. Exactly what IS sourdough?
Isn't sourdough always associated with bread? It's difficult to think of onewithout the other. Sourdough = bread, right? Ohhhhhhh, but not just bread -some of the BEST bread to be found anywhere in the world; bread that is notonly crusted to perfection on the outside, but tender and delectable on theinside with just the right amount of body...bread that wafts out a delectable,almost irresistible fragrance that just BEGS you to taste and see how good itis! Remind you of any scripture here? Maybe the one about "Taste and seethat (the Lord) is good..."? Psalm 34:8
Sourdough starter is made from mixing together the proper amounts of flour,water or milk, and sugar. You then let this simple mixture set (about 16days) in a warm place, it picks up the "natural yeast" that's floating aroundin the air, which causes the dough to begin its "souring" process. This ishow sourdough got started in its purest form. Nowadays, we usually addcommercial yeast to help the operation along. Though we call the process"souring", it is actually a life-giving process called fermentation. And even if in its initial stages sourdough starter has a pungent odor thatmany find offensive, the end result of whatever that sourdough starter isused in almost always has an enticing aroma and oh-so-heavenly taste!
Let's consider for a few moments the ingredients in sourdough, andspecifically in the Amish Cinnamon (Friendship) Bread recipe included in thismonth's newsletter.
First the flour, which forms the basic structure of the dough. What isflour? It is finely ground grain. And what is grain? It is the seed of aplant. And we know that even though seed LOOKS still and lifeless, within itcontains the power to give life...the power to reproduce its own kind.
Next the sugar. Sugar is the raw material from which yeast manufactures theleavening gas: it also adds flavor and aids in browning.
Now the water or milk. We all know that we cannot live for any length oftime without water. But since the particular recipe that we've included inour newsletter uses milk, let's think about that. Milk is thelife-sustaining first food for all of God's creatures. (Ever wonder how onearth those huge beasts called horses give ENOUGH of that life-sustainingfirst food to their offspring to grow them up into the magnificent hugeanimals that they become? I mean, after all, you can't even SEE where thatmilk is coming from! I think it might be interesting to find out exactly howMUCH horse milk it takes to grow a colt into a filly or a mare. Maybe God isusing QUALITY there instead of quantity!)
Our recipe calls for salt, of course. We know that salt is used forflavoring. Some time ago, there was a song that said, "If the salt hath lostits savor, it ain't got much in its favor!" I recall that the message wasthat Christians should remember that God said we are the salt of the world. And if we lose or forget our "savor" (or the reason we're here... to leadothers into His kingdom), there's not much use for us! Salt is apreservative, you know. And we're put here to act as such - helping keepothers from being "rotted" and "ruined" by the devil's fiery darts and lies,which will ultimately lead them to eternal destruction. We're here on thisearth to act as preservatives to the people everywhere around us; therebyfoiling the devil's plans!
Our recipe includes oil. Now we know that baked goods need a tiny amount ofsome kind of fat if we want them to be tender. Just a tiny amount of fatgoes a long ways towards accomplishing that goal. Omit the fat in a recipeand you usually end up with a tough product! In Scriptures, oil is used alot of times to refer to the Holy Spirit. Isn't that interesting? Get theconnection here? A little bit of God's Holy Spirit in each of us goes a longways - and makes us tender. If we don't listen for and follow the leading ofthe Holy Spirit in our lives, we will be walking in our OWN fleshly, selfishwill, and we're probably going to end up being some pretty tough "cookies"!
Next in our recipe is an egg. Eggs also represent life. An egg, in a way,is also a seed, containing within itself the power to produce life.
Now about yeast - this is a bacteria that occurs naturally in the air. It'sall around us. San Francisco is said to have some of the best - thus thatmouth-watering San Francisco Sourdough Bread. Adding commercially preparedyeast to a mixture simply speeds up the fermentation process for us humanswho don't like to WAIT for anything! The growth of yeast produces a gas(carbon dioxide) that is held in bubbles; these expand and the dough is saidto "rise." A high temperature will kill yeast; a low temperature retardsgrowth.
Baking powder is another leavening agent which reacts with moisture to givecarbon dioxide, helping the bread rise. Baking soda, or sodium bicarbonate,is also a leavening agent. This one reacts with heat and when mixed withacids, also liberates the carbon dioxide.
Next is cinnamon, which not only adds flavor and an enticing scent, butbakers know that a slight pinch of this in a baked good will actually helpthe recipe rise more, even if there's not enough cinnamon in the mixture toactually taste.
The bread recipe we're including in this newsletter uses a commercially boxedpudding. Even though pudding is a mixture of ingredients, those individualingredients were still created by God. We simply mix them together indifferent ways to make assorted "flavors". I liken this to the individual"experiences" people have, making each of us special and different, andyet, these individual experiences are not absolutely necessary to the basicrecipe. The basic recipe will still be not only functional but alsodelicious and life-sustaining without the "pudding", but the "pudding" addsan interesting "twist" to the finished product! And as we all are differentfrom one another, we all have different "flavors". As God sends ALL of usout into the world, and as our varied personalities appeal to the diverse"tastes" in people, (which serves first in getting their "attention"),we ultimately share the gospel with them. What's interesting is that whilewe are each and every one of us different flavors, it is the exact same flavor of "GOD IN US" that flows through us and draws people to Him!
Our recipe calls for nuts. (Make your OWN analogy here, but remember thatnuts are seeds. And think of all the animal life that nuts sustainthroughout each season of the year!)
As any baker knows, there is a BALANCE of ingredients that will yield perfectresults for whatever your desired finished product is. Not only must we havethe required ingredients, we must have them in the proper amounts. Forinstance, consider again ordinary, inexpensive, lowly SALT. Not only is itspresence absolutely necessary in sustaining life, it also adds flavor tomany, many foods. Salt is commonly used as a preservative, but if it is notused in the proper amounts, it can actually have the opposite effects. Soit is in our Christian walk. God tells us to let our moderation (balance) beknown unto all men. He knows that people are going to be watching our everymove, and hearing the words we say. He wants us to be balanced... not goingoverboard in one area or another, but depending on His leading in all areasof our lives. And He promises to lead us; to be with us at all times. Allwe must do is ask Him; and then listen when He answers.
Okay, when all our ingredients are mixed together in the required amounts, itis time to bake or apply the HEAT! When we experience conflict andconfrontation in our lives, we sometimes refer to that as "going through theheat". And interestingly, this finished product that's had heat applied toit is STILL life-sustaining, and is much more interesting and palatable thanit was BEFORE the heat was added. The heat hasn't killed the life-sustainingproperties, merely changed them; into BREAD!!! Jesus said, "I am the breadof life: he that cometh to me shall never hunger... he that believeth on mehath everlasting life... I am that bread of life." John 6:35a, 47b, 48)
Having a conflict with someone? Try taking them a loaf of freshly bakedbread (still warm, if possible) that you've made with your own hands and TELLthem you made it just for them. Believe it or not, this is a spiritualprinciple! When we're in a conflict, you can be sure there's some "self" inthere somewhere! Try putting the other person's needs ahead of your own: SHOW LOVE, GIVE THEM A GIFT. Nothing says loving like something from theoven. (Excuse me, Pillsbury, for borrowing your theme song, but it's true!) Breadmaking not your forte? Whip up a batch of cookies! Or a pie! Or acake! When you GIVE, it changes YOUR heart and attitude, and isn't thatwhere God wants ALL of us? Doesn't He want us to be tender and loving? Tohave hearts of flesh and not stone? To be sensitive to His Spirit and walkin that, and not in our own selfish will?
Okay, then, get busy. Go ahead; be a sourdough Christian!
Submitted by Carol Pinson,
Temporary Editor
If God is speaking to your heart about these things, and you need somebody totalk with, please don't hesitate to e-mail us about your need and somebodyfrom the Fellowship will contact you as soon as possible. If you have aprayer request or would like to start a theological discussion on this or anyother topic please feel free to post it in our Message Boards:
http://www.ChristianChefs.org/forums.html
Listed here are 7 contests for PROFESSIONALS ONLY in the culinary industry.There are many, many more contests available for non-professionals as well,some being repeated on a monthly basis. If you're interested in those,here's an excellent website to check out:
http://www.recipecontests.com
1ST ANNUAL SEAFOOD MASTERS AWARDS RECIPE COMPETITION
The First Annual Seafood Masters Awards recipe competition encouragesAmerica's culinary students to submit a recipe using Norwegian Salmon in oneof four categories: Appetizer, Soup, Salad, Entree. The contest is sponsoredby the Norwegian Seafood Export Council.
DEADLINE: March 15
PRIZES: Grand Prize: Four winners each receive a personalized Seafood MastersAward and a trip for one (1) to Oslo, Norway, as part of an organized tripwith the other winners and the 2001 Seafood Masters chef judges from June 24through June 29. Seafood From Norway will pledge a $2,000 scholarship to eachof the four winners' schools.
WEB SITE: http://www.seafoodmasters.com/about/
BRUCE'S SWEET POTATO PANCAKE MIX RECIPE CONTEST
Open to food service professionals. Bruce is looking for original recipesusing Bruce's Sweet Potato Pancake Mix for appetizers, side dishes, entreesor desserts for breakfast, lunch or dinner.
DEADLINE: March 31
PRIZES: Grand Prize: $2,500; First Prize: $1,000; Regional Prizes (4): $500.
WEB SITE: http://www.brucefoods.com
CHEFS SAY "BEAN APPETIT" RECIPE CONTEST
The Northarvest Bean Growers Association, in an attempt to keep interest inthe legumes high, is sponsoring a recipe contest open to all professionalchefs. Recipes must include one or more of the following bean varieties:pinto, navy, kidney or black. Either dry or canned beans are acceptable.Recipes must serve 24 people, and they can be used in appetizers, maincourses, soups, salads or even desserts.
DEADLINE: March 31
PRIZES: Grand Prize: $2,000; First Prize: $1,500; Second Prize: $500.
WEB SITE: http://www.flakier.com/bakersnook/contest/index.htm
For more info, go to the web site.
NOTIFICATION: Winners will be notified via phone or mail on or around Nov.13, 2000.
2001 ACF NATIONAL SOUP & SAUCE CHAMPIONSHIP
All ACF member chefs are eligible to enter by submitting two recipes: onesoup recipe using a minimum of 2 ounces of Custom Gold Label Food Base per 8servings and one sauce recipe using a minimum of 1 ounce of Custom Gold LabelFood Base per 8 servings. Four finalists (one from each ACF region) willcompete in a cook-off at the ACF Chefs Forum 2001 in Las Vegas, Nev., on July23 or 24, 2001.
DEADLINE: April 15
PRIZES: Grand Prize: $1,500; First Runner-Up: $750; Second Runner-Up: $500;Third Runner-Up: $250.
WEB SITE: http://www.customfoods.com/cgi-bin/champs.cgi
NOTIFICATION: Winners will be notified via phone or mail on or around Nov.13, 2001.
Go to web site for complete rules and official entry form.
LINDSAY OLIVES/CIA GREYSTONE RECIPE CONTEST
Lindsay Olives is looking for professionals in the food service industry tosubmit original recipes that use at least one Lindsay Olives product as anintegral ingredient.
DEADLINE: April 23
PRIZES: Grand Prize: $5,000 and a trip to the Culinary Institute of America.
WEB SITE: http://www.lindsayolives.com/foodservice/wintrip.html
Go to web site for complete rules and to enter online.
MRS. DASH "SEASONED PROFESSIONAL" RECIPE CONTEST
Students currently enrolled in professional culinary courses are eligible toparticipate. Categories include Hors d¹oeuvres, breads, soup or salad, sidedish, entree or casserole... as long as it¹s original and made with one ormore Mrs. Dash Seasoning Blends.
DEADLINE: April 30
PRIZES: First Prize: $ 2,000, a trophy and the opportunity to be a guestjudge in an upcoming Mrs. Dash Consumer Recipe Contest; Second Prize: $ 1,000and an award plaque; Third Prize: $500 and an award plaque.
WEB SITE: http://www.mrsdash.com/culinary/
NOTIFICATION: Winners will be notified by June 30, 2001.
Go to the web site for complete rules and to enter online.
NATIONAL TURKEY FEDERATION "TURKEY FOR ALL SEASONS" RECIPE CONTEST
Open to all foodservice professionals and personnel 18 years of age or olderworking in the U.S. in a commercial foodservice establishment, includinginstructors at accredited culinary schools. Students at accredited culinaryschools may also enter. Turkey (no whole birds) recipes must be from fourseasonal categories: Fall, Winter, Spring, Summer.
DEADLINE: May 31
PRIZES: Best of each category wins $1,000.
WEB SITE: http://www.eatturkey.com/foodsrv/contform.html
NOTIFICATION: Winners will be notified via phone or mail on or around Nov.13, 2001.
See web site for complete rules and to enter online.
This month we're including several recipes; one for the Amish FriendshipBread referred to in the "Christianity In The Kitchen" article; a couple forthe more traditional Sourdough Bread (including one for an automaticbreadmaker) and a couple for Sourdough Starter, both the sweet and thetraditional.
First, you must obtain about 1 cup (236ml) of fresh "starter" from a friend. (Thus the name Friendship Bread.) If you have no success finding some, youcan make your own - you'll just have to wait a whole lot longer(traditionally about 16 days) for the finished product! Within thisnewsletter, you will find some website addresses for recipes for the starterand other uses for it besides the bread.
The instructions that follow are for that 1 cup (236ml) of starter that youhave obtained from a friend.
Do NOT refrigerate the starter. This batch is Starter's Day One.
Day One - Do nothing.
Day Two - Mush bag two times during the day.
Day Three - Mush bag two times during the day.
Day Four - Mush bag two times during the day.
Day Five - Mush bag two times during the day.
Day Six - Add 1 cup (236ml) flour, 1 cup (236ml) sugar, 1 cup (236ml) milk. Seal bag, letting out as much air as possible. Mush thoroughly.
Day Seven - Mush bag two times during the day.
Day Eight - Mush bag two times during the day.
Day Nine - Mush bag two times during the day.
Day Ten - Squeeze the contents of the bag into a large bowl. Add to the bowl1 cup (236ml) flour, 1 cup (236ml) sugar, 1 cup (236ml) milk. Stir andmeasure out 4 - (1 cup/236ml) starters into Ziploc bags to give away, alongwith a copy of this recipe and instructions. (The FRIENDSHIP part of thisbread recipe!) Don't forget to keep one bag of starter for yourself.
To bake: To the small amount left in the bowl, add 1 cup (236ml) oil, 1/2 c.(118ml) milk, 3 eggs, 1 tsp. (5ml) vanilla. Mix well and set aside. Inanother bowl, mix together 2 cups (473ml) flour, 1 cup (236ml) sugar, 1/2tsp. (3ml) baking powder, 2 tsp. (10ml) cinnamon, 1/2 tsp. (3ml) salt, 1/2tsp. (3ml) baking soda, 1 - 6 ounce (170g) box instant vanilla pudding mix, 1cup (236ml) chopped nuts (optional). Add these ingredients to the firstmixture. Mix well. Grease two 4 x 8 inch loaf pans. Sprinkle pans withcinnamon sugar. Bake at 350 degrees F (175 degrees C) for one hour or untilknife inserted in center comes out clean. Tomorrow starts Day One on yourstarter.
Note: If you use self-rising flour, omit the salt and baking powder.
Note from Carol: I've experimented with this recipe. For chocolate bread,add 2 Tablespoons (30ml) cocoa to the dry mixture, substitute chocolatepudding for the vanilla, and omit the cinnamon, both in the recipe and in thesprinkling of the pans. You may add chocolate extract if you have it, butvanilla works well, too. For lemon bread, use lemon pudding and lemonextract, omitting the cinnamon. For banana bread, use banana pudding andbanana extract, omitting the cinnamon, etc. Banana bread is, of course,great with walnuts or pecans added.
If you haven't been able to track down a friend who already has some of thiswonderful starter going, then your only option is to make it from scratch,with a lot of patience! Here's an excellent recipe:
"This is a recipe for a sweet sourdough starter known as Herman. There are anumber of things that can be made from it. It's very important to NOT usemetal utensils or bowls! It will take 15 days for the starter to mature andbe ready to use the first time you make it. After that it can be ready foruse every 10 days."
Ingredients:
2 1/4 teaspoons (13ml) active dry yeast
2 cups (472ml) warm water (110 degrees F/45 degrees C)
2 cups (472ml) all-purpose flour
1/4 cup (59ml) white sugar
1 cup (236ml) white sugar, divided
2 cups (472ml) all-purpose flour, divided
2 cups (472ml) milk, divided
Directions:
1. In a large glass or plastic container, dissolve the yeast in warm water.Stir in the flour and sugar, mix until smooth. (DO NOT USE A METAL SPOON)!Cover loosely and store in a warm place overnight.
2. The next day; stir and refrigerate.
3. Stir once each day for the next four days. On the fifth day, stir, thendivide in half. Give half away with feeding instructions.
4. Feed starter with 1/2 cup (118ml) white sugar, 1 cup (236ml) flour and 1cup (236ml) milk. Stir until smooth. Cover and place in refrigerator. Stironce each day for next four days.
5. On the tenth day, feed again with 1/2 cup (118ml) white sugar, 1 cup(236ml) flour, and 1 cup (236ml) milk. Return to refrigerator and stir onceeach day for the next four days.
6. On the fifteenth day, it is ready to be used for baking. Reserve 1 cup(236ml) of the starter in the refrigerator and continue to follow the stirand feed cycle. (Stir once a day for four days, stir and feed on the fifthday, ready for use on the tenth day.)
The following website contains several recipes for using this sweet sourdoughstarter: (also commonly referred to as "Herman" starter)
After you get to the allrecipes.com site, click on "Breads". From that page,go to their search engine, type in "sourdough", click, and it will pull up alot of recipes for you.
A starter good for any sourdough recipe
Makes 1 cup (236ml) starter every 3 days. (4 servings)
Printed from Allrecipes.com, Submitted by Becky Richardson
3 tablespoons (45ml) instant mashed potato flakes
3 tablespoons (45ml) white sugar
1 cup (236ml) warm water
2-1/4 teaspoons (12ml) active dry yeast
Directions:
1. Combine instant potatoes, sugar, water, and yeast in a covered container. Let the starter sit on a counter for 5 days, stirring daily with a woodenspoon.
2. On the morning of the fifth day, feed the starter with 3 tablespoons(45ml) instant potatoes, 3 tablespoons (45ml) sugar, and 1 cup (236ml) warmwater. In the evening, take out 1 cup (236ml) of the starter to use in asourdough recipe. Refrigerate the remaining starter.
3. Every five days feed the starter 3 tablespoons (45ml) instant potatoes, 3tablespoons (45ml) sugar and 1 cup (236ml) water. If starter is to be usedin a recipe let the fed starter rest at room temperature 6 hours before use. If starter is not being used in a recipe, keep refrigerated and discard 1 cup(236ml) of starter after each feeding.
Prepare the starter in a glass container. Store the covered container in therefrigerator when the starter is done. The starter dough may smell very sourand liquid may form on its surface, but this is normal. Stir the starterbefore each use. After using some of the starter, be sure 1 cup (236ml) ofstarter is left in the container.
Makes 3 cups (708ml)
Printed from Allrecipes.com, submitted by Glenda
2 cups (472ml) all-purpose flour
2 cups (472ml) warm water (110 degrees F/45 degrees C)
1 (.25 ounce/7g) package active dry yeast
Directions:
1. Mix together flour, warm water, and yeast in a quart jar. Let standuncovered in a warm place overnight or up to 48 hours. The longer themixture stands, the stronger the ferment will be.
2. After fermenting, the starter is ready to use or to store covered in therefrigerator. Feed once or twice a week with 1 cup (236ml), 1 cup (236ml)flour, and 1/4 cup (59ml) sugar; allow the starter to rest at roomtemperature for several hours after feeding.
Sourdough bread that takes time to prepare, but worth the wait!
Makes 2 - 4 x 8 inch loaves (20 servings)
Printed from Allrecipes.com, Submitted by Becky Richardson)
1 cup (236ml) sourdough starter (see recipe below)
1-1/2 cups (355ml) warm water
1-1/2 teaspoons (8 ml) salt
1/2 cup (118ml) white sugar
1/2 cup (118ml) corn oil
6 cups (1416ml) bread flour
Directions:
1. Mix sugar, corn oil, salt, water and 1 cup (236ml) of sourdough startertogether in a large bowl. Sift the flour and add to the mixture. Grease oroil the dough. Place the dough in an oiled bowl, cover, and let riseovernight.
2. The next day, knead the dough for 10 minutes. Divide in half, and placeinto two greased 4 x 8 inch bread pans. Allow the dough to double in size.
3. Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes, or untilbread is golden brown and taps hollow. Turn out to cool on wire racks.
PLAIN AND SIMPLE SOURDOUGH BREAD (For Automatic Breadmaker)
Submitted by: Jennifer
Makes 1 -1/2 pound (681g) loaf
Ingredients:
3/4 cup (180ml) warm water (110 degrees F/45 degrees C)
1 cup (236ml) sourdough starter
1 1/2 teaspoons (8ml) salt
2 2/3 cups (393ml) bread flour
1 1/2 teaspoons (8ml) active dry yeast
Directions:
1. Add all ingredients in order suggested by your manufacturer.
2. Select white bread setting and push start.
POSTED January 23, 2001
Delta Lake Bible Conference Center, operating year-round in upstate New York,is looking for a full time Food Service Manager. This individual will beresponsible for menu planning, food ordering and preparation, and supervisionof kitchen, dining hall, and Café operations. Desirable qualities includeenthusiasm for life and Christianity, flexibility, and team spirit. With 26acres located on beautiful Lake Delta, the Center has 134 winter beds andaccommodates over 400 in summer. Over 40,000 guest meals were served in2000. Compensation includes salary, housing, medical, and miscellaneousperks. Send resume, including salary expectation, to David C. Luck,Executive Director, Delta Lake Bible Conference Center, 6420 Pillmore Drive,Rome, NY 13440-7336. Check our website: www.borg.com/~dlbcc Or contact us by email at dlbcc@borg.com
POSTED January 31, 2001
Chef/Food Service Director position IMMEDIATELY available at Maranatha Bible& Missionary Conference, Muskegon, MI. Maranatha is a year-round,484-capacity, family Bible conference with a full food service program. Maranatha has a 65-year history & is located on Lake Michigan. FoodService Staff provide full service meals for guests all year. It is desiredthat the Maranatha Chef/FSD will possess: a culinary arts degree or similarexperience; leadership & organizational skills; exemplary food preparation &management skills; budgeting; people skills for interaction with guests &staff, and have the ability to expand the food service as a ministry. Thisis a full-time, permanent position offering a commensurate salary & excellentbenefits including full health insurance. Contact Scott Barger,Exec. Director/CEO; Phone (231) 798-2161; fax (231) 798-2152; e-mail to myattention: MaranathaMail@aol.com.
Job listings are also found in our Message Boards. At times, you can alsofind jobs that have been posted in previous months that haven't yet beenfilled. In addition, you can post any available job openings you have therefor FREE! Go to the main website and follow the link to the Message Boardsand then on to the Job Listings.
Listed below is an excellent site for finding or posting job offers relatingto the culinary industry. This site gives you the option of registering toreceive e-mail notification of NEW job postings as well. Just go to the siteand follow the links to the Culinary Job Board.
STABILIZED WHIPPED CREAM
Many of you probably already know this. But this is a handy tip to know:adding instant vanilla pudding to whipping cream will help stabilize thewhipped cream and keep it from turning back into liquid for a much longertime, even if it is sitting on a buffet bar for some time. After whippingyour cream to soft peaks, then gradually add the instant pudding and continuewhipping a little longer. The ratio is about 3 tablespoons (45ml) of puddingto a cup (236ml) of whipping cream.
Do you have a tip or hint you'd like to pass on to your Christian brothersand sisters who are chefs and cooks? Send it to: ChristianChefs@aol.com. Youjust might see it featured in the next newsletter. And don't forget to postyour hints and tips in the message boards, too!
CHRISTIANSUNITE.COM
Talk about your enormous and outstanding Christian Resource Community! Thanks, I will! Need a great first stopping place for finding Christianfamily links? This is the one! This site is one extensive Christian searchengine with links to many categories. All sites are handpicked and certifiedfamily-friendly! It's divided into categories: Personal Growth,Church/Pastoral Resources, Family/Individual, Ministry Outreach, Education,Online Forums, Personal Pages, Recreation, Software, Business Services,TheArts, Media, Ministry Topical, Books, Online Reading (includes books,magazines, newsletters), Internet Resources, Generic Interest (humor, etc.),Search Engines, and Directories. And if that's not enough, EACH of thosecategories has several if not many subheadings! I strongly encourage you toRUN, not walk to this web site and bookmark it. It is awesome!
http://www.ChristiansUnite.com
Review by cpinson162@aol.com
If you're searching for particular instructions or cooking techniques ormaybe have a special need, you can post these on our message boards. Gohere:
http://www.ChristianChefs.org/forums.html
If you've done that and are still in need, please e-mail us and let us knowso that we may highlight that need in this section of our next newsletter.
There is a wonderful law of nature: the three things we crave most -happiness, freedom, and peace-of -mind - are always attained by giving themto someone else.
(Note from editor: And Who makes these "laws of nature"? Why, God, ofcourse! No wonder He says it is more blessed to give than to receive! Scripture is FULL of promises in reference to giving. In giving, we receive! And Who better to receive from than our Heavenly Father?!"
This month's "A Little Something Extra" was borrowed from "This Day'sThought" who has graciously given us permission to use their material inour newsletters at any time (with their blessing!). They don't have awebsite up just yet ( a few more weeks away) but if you'd like to receivetheir daily message, write to their subscription address at:
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http://www.ChristianChefs.org/finances.html
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In His Service,
Carol Pinson, Temporary Editor
Christian Chefs Fellowship
webmaster@ChristianChefs.org
http://www.ChristianChefs.org
Christian Chefs Fellowship
P.O. Box 608
Crestline, CA 92325-0608
USA