Drought - consequences for all PDF  | Print |  E-mail
Recently Klamath County, in southern Oregon, was declared a drought area by state government, just one result of warm and dry winter. Seldom does a day go by without news headlines describing floods in normally dry areas and droughts in normally wet areas. Recently, snow fell for the first time in the normally dry United Arab Emirates.

Drought, floods, and uncertainties permeate our world today, and add to this wars, rumors of wars, persecutions and hostilities that cause so many to live in fear. Needs exist that cannot be comprehended without walking in the shoes of those that are truly experiencing them. In the Bible there is an account of similar circumstances, which we read about in the Book of Acts.
And in these days prophets came from Jerusalem to Antioch. Then one of them, named Agabus, stood up and showed by the Spirit that there was going to be a great famine throughout all the world, which also happened in the days of Claudius Caesar. Then the disciples, each according to his ability, determined to send relief to the brethren dwelling in Judea. This they also did, and sent it to the elders by the hands of Barnabas and Saul.
Acts 11:27-30
We see that there was not a call to rely on government, but that many were willing to give of themselves, to put others first at a personal cost.

But there is another drought that is far worse and long lasting – a spiritual drought so pervasive that it goes unnoticed by most. This drought transcends any and all categories we can name such as economic status, race, and nationality; and is eternal in its consequences. We struggle and strive to just maintain or get ahead – defining success in terms of what media glamorizes at the time. While denying a drought, so many are thirsty and not able to quench that thirst.

While traveling through Samaria, Jesus met a woman at Jacob’s well and began to converse with her.
Then the woman of Samaria said to Him, "How is it that You, being a Jew, ask a drink from me, a Samaritan woman?" For Jews have no dealings with Samaritans. Jesus answered and said to her, "If you knew the gift of God, and who it is who says to you, 'Give Me a drink,' you would have asked Him, and He would have given you living water." The woman said to Him, "Sir, You have nothing to draw with, and the well is deep. Where then do You get that living water? 12 Are You greater than our father Jacob, who gave us the well, and drank from it himself, as well as his sons and his livestock?" Jesus answered and said to her, "Whoever drinks of this water will thirst again, but whoever drinks of the water that I shall give him will never thirst. But the water that I shall give him will become in him a fountain of water springing up into everlasting life."
John 4:9-14
Just as we continue to buy and strive to fill needs we have, the woman would continue to go to the well over and over without a change. Jesus offered her a chance to change – to take of water springing up into everlasting life. He does the same for each of us today. He offers us the opportunity to partake of that water He offers, and not that of the world. He is a God of peace, joy, and comfort in time of need. He is Love. He desires to have each of us as His children. So rather than continuing in the same vain as in the past, call on Jesus and allow Him to fulfill each and every need and let the drought pass as He provides that water springing up into everlasting life.

And for those that have already called on Jesus, may we respond as the disciples in the days of drought and send relief to those suffering – may we share according to our ability and determine to send relief to those suffering. It is for us to take Jesus to them and allow Him to provide and satisfy that thirst.
 
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Peanutty Ribs
Peanutty Ribs

Peanutty Ribs

Taste of Home Cooking School
Brand-Name Cookbook Spring 2005

¼ c creamy peanut butter

1 ½ tsp hot pepper sauce

¼ c soy sauce

1 clove garlic, minced

3 T vinegar

3-4 lbs pork ribs

2 T sugar

Combine peanut butter, soy sauce, vinegar, sugar, hot pepper sauce, and garlic in bowl; stir until creamy.

Place ribs in shallow, foil lined pan, meaty side down; brush thoroughly with about 1/3 of sauce mixture. Cover pan tightly with foil; bake at 350 for 1 hour.

Remove foil; drain off pan drippings. Brush ribs with 1/3 of remaining sauce mixture; return to oven and bake, uncovered, 15 min. Turn ribs over and brush with remaining sauce mixture; bake 15 min longer or until ribs are golden brown and tender.

 
Mary’s Chicken
Mary’s Chicken

Mary’s Chicken

Uses chicken thighs

SAUCE

  

2/3 c sugar

¼ c + 1 T soy sauce

½ c white vinegar

¼ c + 1 T catsup

Mix together and heat

  

FLOUR MIXTURE

  

1/3 c flour

2 tsp cornstarch

1 egg (beaten)

  

Chicken thighs

  

Roll chicken in flour, cornstarch mixture then egg. Brown

Place chicken in 9x13 pan, pour sauce over, bake cover at 350 30 min each side. Uncover and bake 10 minutes longer.

Asian Grilled Steaks with Spicy Herb Sauce
Asian Grilled Steaks with Spicy Herb Sauce

Asian Grilled Steaks with Spicy Herb Sauce

Crisco Recipe

MARINADE

  

2/3 c oil

1 tsp red pepper flakes

3 T cooking sherry

½ tsp salt

3 T sugar

6 strip steaks, 1-inch thick

1 ½ T garlic, minced

Salt and pepper to taste

1 T sesame oil

  
   

SPICY HERB SAUCE

  

1 c cilantro, including stems

1 ½ tsp garlic

1/3 c oil

½ tsp sesame oil

1 T fresh lime juice

½ tsp minced galapeno

3 T soy sauce

peppe

Marinade:
Stir together oil, sherry, sugar, garlic, sesame oil, pepper flakes and salt in a 9X13 inch baking dish. (I used a zip lock bag). Shake to mix sugar. Add steaks, shake to coat. Marinate 1 hour, turning once.

Spicy Herb Sauce:
Mix all ingredients together

Steaks:
Remove from marinade; season with salt and pepper. Cook steaks on medium-hot grill for 3-4 min per side for med rare. Top each steak with sauce. Serve with remaining sauce on the side.

 
Microwave Carmel Corn
Microwave Carmel Corn

Microwave Carmel Corn

Melody Asbill

3 quarts popped corn

¼ c white syrup

½ c butter

¼ tsp baking soda

1 c brown sugar

1 large paper sack

Cook brown sugar, butter and Karo in microwave for 4 minutes

When done add soda and stir well

Put popcorn in sack and pour syrup over

Put in microwave for 1 min 35 sec on high

Take out, shake and put back in for 30 seconds

Do this 4 MORE times

Pour onto cookie sheet and let cool
Confetti Pasta Salad with Chicken
Confetti Pasta Salad with Chicken

Confetti Pasta Salad with Chicken

Cooking Light/April 2000

½ c water

½ tsp dried oregano

¼ c dry white wine

¼ tsp garlic powder

3-4oz chicken breast

¼ tsp black pepper

1 large garlic clove, sliced

4 c cooked very short, tube-shaped pasta

1 ½ c plain yogurt

(1 1/3 c uncooked)

¼ c light mayonnaise

½ c chopped celery

2 ½ T fresh lemon juice

½ c finely chopped red bell pepper

1 T cider vinegar

½ c finely chopped green bell pepper

2 tsp spicy brown mustard

½ c finely chopped carrot

¾ tsp salt

¼ c chopped fresh parsley

 1. Combine the first 4 ingredients in a saucepan; bring to a simmer. Cover and simmer for 15 minutes or until the chicken is done. Remove the chicken pieces from broth; cool and coarsely chop. Bring broth to a boil over high hear; cook until reduced to ¼ c (about 5 minutes). Cool

2. OPTIONAL: Spoon yogurt onto several layers of heavy-duty paper towels, and spread to ½ inch thickness. Cover with additional paper towels, and let stand 4 minutes. Scrape into a bowl using a rubber spatula.

3. Combine the reduced broth, yogurt, mayonnaise, and next 7 ingredients (mayonnaise through black pepper) in a large bowl. Stir in the chick, pasta and remaining ingredients. Cover and chill thoroughly. Yield: 8-1 cup servings.
Asian Vegetable Stir-fry
Asian Vegetable Stir-fry

Asian Vegetable Stir-fry

Cooking light

2 T tomato paste

1 yellow squash, quarter lengthwise, cut 1” pieces

1 T rice vinegar

1 c chopped celery

1 T soy sauce

2 c ¼ inch thick green peppers

1 tsp curry powder

½ c water

½ tsp salt

¼ cup sliced water chestnuts, drained

1/8 tsp pepper

2 c thinly sliced napa (Chinese) cabbage

2 T oil

1 T pine nuts

1 sweet onion, cut in 8 wedges

 

1 med zucchini, quarters lengthwise, cut in 1”pieces

  

1. Combine first 6 ingredients in a small bowl, set aside.

2. Heat oil in a dutch oven pan on medium beat. Add onion, stir-fry 1 minute. Increase heat to medium high. Add zucchini, yellow squash, and celery; stir-fry 5 minutes. Add bell pepper, water and water chestnuts; stir-fry 3 minutes.

3. Add tomato paste mixture; bring to boil and cook 1 minute. Stir in cabbage and pine nuts. Yield: 6 servings.