Christian Chefs Newsletter
November, 2001

Subscription/Unsubscription/Contact information can be found near the base of of this newsletter.

MENU du JOUR:
      Appetizer
      Main Course
           Christianity in the Kitchen - "The Great Disconnection"
           CCF Trivia
           Recipe - Pumpkin Pie Cake
           Recent Job Listings - 5 New
      Dessert
           Recipe Contests (For Professionals Only)
           Hints and Tips - Packing Cookies
           Featured Website - Cybergrace.com
           Chef to Chef - Butter vs. Margarine
           A Little Something Extra
           A Merry Heart
      Toothpick

Within the new design, we've also changed the message boards so that registration and a password aren't required anymore. Now you can just type in your name, message, click submit, and that's it.
http://www.ChristianChefs.org/forums.html

One other change is the addition of the "Media" area of our website. Here you will find a printable CCF poster and CCF website business cards. The business cards can easily be printed out on card-stock (more instruction on website), and given to any of your friends, coworkers, and church family. The poster can be printed and posted anywhere at work, church, or wherever else. Just please make sure you first have permission from those in charge wherever you decide to post it.
http://www.ChristianChefs.org/media.html

On a slightly different subject, we also ask that you please keep CCF in your prayers, as God is allowing us to make considerable progress in the difficult application process to become a 501c3 nonprofit tax-exempt corporation. It is almost complete, and we're hoping to send it off to the government within a few weeks. The government does not like giving this status to any religious organizations other than churches, so please pray that they will accept our completed application.

God bless,
Ira Krizo, Director
CCF@ChristianChefs.org

IS THERE ANY WONDER WHY MANY PEOPLE FEEL SO DISCONNECTED? Is there any wonder why homes and churches and nations are in such turmoil? Even the best of homes and marriages suffer at this. We as a people and as a body of Christ and as a nation are under attack of Satan and it's the strongest it has probably ever been and all at once. It hit me LIKE A BRICK BETWEEN THE EYES, this, AND I MEAN THIS, is why I feel so out of place, out of sorts, unable to function, unable to worship, unable to submit ALL UNDER GOD'S AUTHORITY -- and leave it there.

These are some words from the thesaurus related to disconnection:
disjunction, abruption, circumcision, disengaged, disunion, division, disjointed, fissured, fractured, avulsion, ruptured, isolation, dismembered

and the list could go on. How many times I have heard these words used in reference to people's lives, in reference to their church (even my own church) and in their walks with God. It's time to fight back, to pray, to anoint, to fast, to do whatever it is that GOD CALLS YOU to do and this time TAKE HEED AND LISTEN!

I feel such a release knowing what it is that has caused this great frustration and disconnection in my life most recently. Now I know -- I am guilty. Guilty of letting Satan take residence in my life and make a mess of things, guilty of letting him steal the joy of my personal relationship with Christ, guilty of adopting an "I don't give a care" or "I won't make a difference" attitude. If Queen Ester would have adopted that attitude ("I am just a plain, adopted, Jewish female nobody") or even if Jesus had, ("how can my life make a difference?") just think of where we all would be.

Anyway, this is what I believe with all my heart and soul that is going on and I, for one, plan to make it stop here with me and my family. It's not going to go any further.

By La Vonna Sechrest

NOTE FROM SHARON CONNER:
John 6:35, 36 "Then Jesus said, "I am the bread of life. He who comes to me will never go hungry, and he who believes in me will never be thirsty."

Often, the holidays in the food service industry leave us very stressed -- and almost ANGRY with one of the most precious of the holidays -- Thanksgiving. Somehow each year I am faced with the challenge of retreating in my mind during the rush of work and customer service and then the family traditions to put everything in low gear and remember what and who really gives me the reason to be thankful. How many times do we get so caught up in work and rushing around to cover all the bases of life that food and drink of any sort could not satisfy the vacant cavity we all feel in our souls and hearts? I have heard myself say "I am so stressed that there is not enough food or drinks of any kind to satisfy the empty feeling I have now" because I feel so disconnected or removed from the real holiday enjoyment. So John 6:35, 36 helps me once again!

Jesus is my bread of life. I do not have to feel hungry or empty because He is living water. I do not have to thirst for things because when I ponder Him and what He has done for me and all of mankind, it refreshes my dry and parched soul. I live in the Sonoraian desert of Arizona so I can visually relate to this! When I just crawl back in the recesses of my mind and reflect on Him, I feel the presence of our Lord and He does satisfy the empty part of my soul with the bread of life and the living water. It is, of course, a choice I make and one YOU have to make -- each day and all through the year.

I just encourage every one to do this each day during the holiday season and through the year. It is a good thing to purpose to do and I think this is such a good time to challenge oneself to think about this in a manner of perhaps winning someone to God through our ability to stay focused on the reason we can be happy and really rejoice in this Thanksgiving season!

I have heard this said for many years and I will share it with you, as a good reminder to all foodservice/bakery people -- "Our lives in the stressful times are the only Bibles some folks will ever read!"

God's abundance on all at thanksgiving,
Sharon Conner

If God is speaking to your heart about these things, and you need somebody to talk with, please don't hesitate to e-mail us about your need and somebody from the Fellowship will contact you as soon as possible. If you have a prayer request or would like to start a theological discussion on this or any other topic please feel free to post it in our Message Boards:
http://www.ChristianChefs.org/forums.html

First this newsletter's question:

What is the name of the pale yellow flour made from ground dried chickpeas that's used in Indian cuisine?

E-mail your answer to "trivia@ChristianChefs.org" with "Trivia Answer" in the subject column. Also, please tell us what brief title(s) ("Sous Chef," "Dallas, Texas," or whatever) you would prefer for your name being listed in the next newsletter, as well as how difficult you found the question (so we can improve future trivia questions).

Solution to the last newsletter's trivia question:

What is the traditional name of the Greek soup made with chicken broth, egg yolks, lemon juice, and rice called? Soupa Avgolemono

There were only three who got the answer correct:
1. Darrell Riley, Exec. Chef (Gulf of Mexico, but live in Fort Worth Texas)
2. Mr. David Eckels
3. Ms. Liz Gunderson, Food Communication Services
4. Carol Pinson
5. Harry Snyder (Boerne, Texas)

Ingredients:
4 eggs
1 1/2 cups (355 ml) sugar
2 1/2 tsp (13 ml) ground cinnamon
1 tsp. (5 ml) ground nutmeg
1 tsp. (5 ml) ground ginger
1/4 tsp. (1.2 ml) salt
1 can (29 ounces/860 ml) pumpkin
1 can (12 ounces/355 ml) evaporated milk
1 pkg. yellow or white cake mix OR use Dry Cake Mix Ingredients below
3/4 c. (180 ml) chilled butter or margarine
1 c. (237 ml) chopped walnuts or pecans
Whipped cream to garnish

If preferred, substitute Dry Cake Mix Ingredients below for the packaged cake mix:
2 1/4 cup (530 ml) flour, sifted
1/4 tsp. (1.2 ml) salt
2 1/2 tsp. (12 ml) baking powder
1 1/3 cup (210 ml) sugar
Whisk ingredients together in medium bowl. Substitute for packaged cake mix.

Preheat oven to 350' (177' C). In large bowl, whisk eggs, sugar, cinnamon, nutmeg, ginger and salt. Stir in pumpkin and evaporated milk. Pour mixture into an ungreased 9 x 13-inch (23 x 33-cm) baking pan. Place dry cake mix in a medium bowl. Using a pastry blender or 2 knives, cut butter into cake mix until mixture is crumbly. Sprinkle cake mix (or substitution) over pumpkin mixture; sprinkle with nuts. Bake one hour or until top is golden brown and edges start to pull away from sides of pan. Delicious warm or served at room temperature. Serve warm.

More information on each of the below Job Listings, such as the job's timeline, responsibilities, pay, and how to contact the employer on each of these, can be found within the Employment area of our website (link below). There you can also find jobs that have been posted in previous months that haven't yet been filled and you can also post any job openings you have to be listed there and in this newsletter for FREE!
http://www.ChristianChefs.org/employment.html

USA:
Missouri - Home Economist/Cooking School Manager AND Food Manufacturing Operations Manager
Colorado - Head Cook AND Assistant Cook
Anywhere in the USA - Elite Hospitality Management Inc.
South Carolina - Assistant Manager

Canada: Ontario - Camp Cook

Please note: Listed here are two contests for PROFESSIONALS ONLY in the culinary industry. There are many more contests available for nonprofessionals as well, some of them ongoing or being repeated on a monthly basis. If you're interested in those, here's one excellent website to check out:
http://www.recipecontests.com

DUNBAR PIMIENTOS "SWEET DISCOVERY" RECIPE CONTEST
Dunbars Pimientos and R&I magazine will sponsor the "Sweet Discovery Recipe Contest" for foodservice professionals. Discover just how versatile pimientos can be and enter by submitting a recipe and a photo of the dish.
DEADLINE: Nov. 28
PRIZES: A Vulcan Hart Range
MORE INFO: Entry form will appear adjacent to the Dunbars Pimientos[R] ad in R&I's August 1, August15 and September 1 issues of Restaurants and Institutions magazine..) Recipe contest entries and requests for complete contest rules should be mailed to "Sweet Discovery Recipe Contest" at Restaurants and Institutions, 1621 Euclid Avenue, Cleveland, Ohio 44115

IDAHO BEAN COMMISSION'S "CASH FOR BEANS" RECIPE CONTEST
Send in your best recipe using red, red kidney, great Northern, black, small white or pinto beans. Recipes can use any form of the beans-dried, canned, mashed-and must have been actually menued and successfully served in your operation.
DEADLINE: Dec. 1
PRIZES: Grand Prize: $1,000.
MORE INFO: For a full set of rules, email: professionaldee@mindspring.com

HAZELNUT COUNCIL'S FOURTH ANNUAL "CHEF'S" RECIPE CONTEST
The Council is searching for a "signature" hazelnut dish. The winning recipe will show the best use of hazelnuts and the best chance at being duplicated by chefs nationwide.
DEADLINE: Dec. 15
PRIZES: Grand Prize: $5,000; Student Prize: $1,000 for the top sweet or savory recipe from a culinary student.
WEB SITE: http://www.hazelnutcouncil.org/contest.htm
MORE INFO: Hazelnuts must be a main or key ingredient in each recipe. A minimum of 1 cup of hazelnuts per recipe is required. Entrants are limited to submitting one recipe. All recipes must be for a serving quantity of 12. Recipes will be judged on the basis of originality, presentation, flavor and suitability for foodservice.
NOTIFICATION: Winners will be notified on or before March 1, 2002. Prizes will be awarded by March 31.
Mail to:
Hazelnut Recipe Contest
c/o Sammon & Sammon Ltd.
One Fox Road
Croton, NY 10520

"PLEASE CUSTOMERS WITH PEANUTS" RECIPE CONTEST
Submit a recipe featuring at least 1/3 cup peanuts and or peanut butter as an appetizer, bar snack, main dish, salad or side dish. Open to chefs, educators and culinary students only. Sponsored by the Peanut Advisory Board.
DEADLINE: March 2
PRIZES: Grand Prize: $2,500; Best of Category: $1,000.
WEB SITE: http://www.chefnet.com/WCR/recipecontest.html
MORE INFO: For more info and an entry form, send e-mail to pabnuts@mindspring.com; fax to (770) 998-5962; or mail to PAB, 1025 Sugar Pike Way, Canton, Ga. 30115. Include your name, address, phone/fax number, e-mail.

All contests listed above are provided by the company listed, NOT by CCF. For additional information on each contest, please contact the designated company for that specific listing. Enjoy!

To keep holiday treats from breaking or becoming stale during shipping, try these helpful hints:
-Place two cookies with their bottoms together and wrap in plastic wrap. They will stay fresher this way and are less likely to crack or crumble.
-Line a box or tin with crumpled waxed paper to help cushion the cookies. Fill the container to within an inch of the top, then add more crumpled waxed paper or bubble wrap at the top to help cushion the cookies and prevent them from shifting during shipping.

by Carol Pinson

If you know of any great hints or tips, please post them in the "Hints and Tips" area of the Message Boards. Of the ones posted there, one will be featured here.
http://www.ChristianChefs.org/forums.html

This mega site won Christianity Online's "Best Christian Site of the Year" award. That ought to tell you something! It has more than 9,000 Christian links you can search through -- if you can't find what you're looking for here, it probably doesn't exist! Some of its categories are: Christian Praise & Worship, Christian Fun, Games & Chat, Freebies, Movie Reviews, Employment and Income Opportunities, Free E-mail Account, Pastors' Wives Support, Free E-Cards, Christian Instant Messenger, Christian Singles, Free Classified Ads, and Web Site Promo Specials. They also offer a Christian Internet Filter. Need to unwind after all that Christian surfing? Then surf on over to Christian Millionaire and test your knowledge.

Submitted by Carol Pinson

"What's everybody think of Margarine? .... I've actually never used the stuff, and all that I've heard from any person in the culinary industry is that it's bad."

This quote taken from the "Culinary Q&A" section of CCF's message boards:
http://www.ChristianChefs.org/forums.html

If you're searching for particular instructions or cooking techniques or maybe have a special need, you can post these on our message boards. If you've done that and are still in need, please e-mail us and let us know so that we may highlight that need in this section of our next newsletter.

The task ahead of us is never as great as the power behind us.

Unknown

Borrowed with permission from "This Day's Thought"
http://www.thisdaysthought.org

A sweet little boy surprised his grandmother one morning and brought her a cup of coffee. He made it himself and was so proud. He anxiously waited to hear the verdict on the quality of the coffee.

The grandmother had never in her life had such a bad cup of coffee, and as she forced down the last sip she noticed three of those little green army guys in the bottom of the cup.

She asked, "Honey, why would three little green army guys be in the bottom of my cup?"

Her grandson replied, "You know Grandma, it's like on TV, 'The best part of waking up is soldiers in your cup.' "

Submitted by Carol Pinson

Donations are sincerely and deeply appreciated and may be sent to the below address. The following link leads to our "Finances" webpage, where you can find how all CCF's finances are handled:
http://www.ChristianChefs.org/finances.html

Note: To view our archived newsletters, go HERE

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God Bless,
Ira Krizo, Director
Christian Chefs Fellowship
CCF@ChristianChefs.org
http://www.ChristianChefs.org
Phone: (909) 696-3930
Fax: (508) 462-1068

Christian Chefs Fellowship
c/o Ira Krizo
7890 Co. Rd. 120
Tulelake, CA 96134
USA