LIBBY'S FAMOUS PUMPKIN PIE

2 eggs, slightly beaten

1 can (16 ounces, or 2 cups) Libby's Solid packed pumpkin

3/4 cups granulated sugar

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1 1/2 cups (12 ounce can) undiluted evaporated milk

1 9" pie crust 

Prepare crust, roll out and line pie pan. Place sheet of foil over the crust, fill with beans and bake 10 minutes in a 425* oven.

While crust precooks, combine filling ingredients in order given; mix well; pour into prepared pie shell. Bake in preheated 425* oven for 15 minutes. Reduce temperature to 350*. Bake for 40 - 50 minutes, or until a knife inserted halfway between edge and middle of filling comes out clean. 

Serve with fresh whipped cream. The cream is really good if you add a hint of nutmeg to it.
New Beginnings Ministry, Inc
P. O. Box 84
Carmel, Maine  04419
Where God is Sovereign and Christ Comes First!
In ALL Things, Give Thanks.


Do you want peace of mind?  Learn how to praise and thank the Lord in all things.  Most of us know to thank the Lord for the good things that come to our lives, but we don't know to thank Him for the difficult situations.  We are a people who want everything to be easy and so we are delighted when we don't have to struggle.  In those times it's easy to be happy and thankful.  We love being on the mountaintop looking up to the Lord with joy in our hearts, but it's not up there that we learn.

Being in the valley where pain, grief, unhappiness, and difficulty is seems a strange thing to thank the Lord for.  But, it's during those off times that we learn to trust in the Lord and lean on Him.  It's when we are hurting that we reach out to Him with all our heart.  It's within the pain of hardship that the Holy Spirit comforts us and we find peace in the turmoil.  One thing is for sure: Without those valley days, you would not know how to be grateful for the mountain days.  

Let the Holy Spirit touch your heart and lead you into a new recognition of your blessings this holiday season.  Give the Spirit opportunity to disclose to you the abundance of supply that you have to be grateful for.  Then take time to praise the Lord for whatever the He shows you.   

Anytime I ask the Spirit to show me what to praise God for, the first thing He opens to me is salvation.  Then I praise the Lord for Jesus and His work for me and in me.  Remember, though, He doesn't work the same in all of us.   Please take a few minutes to try this.  I believe you will be amazed and what the Lord is doing in your life.  

If any of you would be willing to share what the Spirit shows you during your time with Him, please e-mail me and I'll post your answers here.

God bless you as He draws you into this season of thanks and holy birth.

Love,

Pastor Suzanne
Be anxious for nothing, but in everything by prayer and supplication, with thanksgiving, let your requests be made known to God; and the peace of God, which surpasses all under-standing, will guard your hearts and minds through Christ Jesus.            Philippians 4:6, 7




But thanks be to God, who gives us the victory through our Lord Jesus Christ.
     I Corinthians 15:57




Rejoice always, 17 pray without ceasing, 18 in everything give thanks; for this is the will of God in Christ Jesus for you. 
  I Thessalonians 5:16-18



Amen! Blessing and glory and wisdom, Thanksgiving and honor and power and might, Be to our God forever and ever. Amen.”
        Revelation 7;12
Baked Manicotti With Meat

1 pound 85% or 90% lean ground beef
1/4 cup chopped onion (I use 1/2 a cup.)
1-2cloves garlic, minced
1 15-ounce can chopped spinach
1/2 cup cottage cheese
2 eggs, lightly beaten
salt and pepper to taste
12 cooked manicotti shells1 15-ounce jar of your favorite sauce  (I make my own marinara sauce.)
1/2 cup Parmesan cheese, grated
1 cup grated mozzarella cheese (I just put as much as looks good to my eye, usually more than the 1 cup.)

Preheat oven to 350*.  

Brown ground beef in a skillet over medium-high heat.  Add onions and garlic.  Saute 4-5 minutes or until onions are soft.  Drain off excess fat.  Remove skillet from heat and stir in the spinach, cottage cheese, eggs, salt and pepper until blended.

Spread some sauce on the bottom of a baking pan large enough to hold the shells in one layer.  Fill each of the shells with 1/4 cup of the filling.  Place filled shells in pan.  Pour the spaghetti sauce over the top, making sure to cover each shell. Sprinkle evenly with the Parmesan cheese, then the mozzarella cheese.  Bake 30 minutes.  

A tossed salad and crusty bread make this a hit with my family.

I always double this recipe as my family loves the manicottis the next day or even two days later.
An estimated 1.5 million people are living today after bouts with breast cancer. Every time I forget to feel grateful to be among them, I hear the voice of an eight-year-old named Christina, who had cancer of the nervous system. When asked what she wanted for her birthday, she thought long and hard and finally said, "I don't know. I have two sticker books and a Cabbage Patch doll. I have everything!"  The kid is right. 

Erma Bombeck, Redbook, October, 1992. 
What do you get if you cross a centipede with a turkey?

Fewer fights over who gets a drumstick at Thanksgiving.
What have we to be thankful for?  Let's look at it this way.  How much of what we have do we deserve?  Are we worthy? If we were God, would we bless us so? No? Then, if you can't think of another thing to be grateful for, thank God for His grace. Grace is God giving us what we don't deserve. 
Pastor.
"We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction."  

Harry A. Ironside
                         "You say, 'If I had a little more, I should be very satisfied.' You make a mistake. If you 
                           are not content with what you have, you would not be satisfied if it were doubled." 
                           
                           Charles Haddon Spurgeon

Happy Thanksgiving

Twas the night of Thanksgiving, but I just couldn't sleep, I tried counting backwards,  I tried counting sheep.

The leftovers beckoned - the dark meat and white but I fought the temptation with all of my might tossing and turning with anticipation the thought of a snack became infatuation.

So, I raced to the kitchen, flung open the door and gazed that the fridge, full of goodies galore.

I gobbled up turkey and buttered potatoes, pickles and carrots, beans and tomatoes.

I felt myself swelling so plump and so round, 'till all of a sudden, I rose off the ground.

I crashed through the ceiling, floating into the sky with a mouthful of pudding and a handful of pie.  

But, I managed to yell as I soared past the trees... 
Happy eating to all -  pass the cranberries, please.

Author Unknown


May your stuffing be tasty, may your turkey be plump.
May your potatoes 'n gravy have nary a lump,  May your Yams be delicious, may your pies take the prize, 
May your Thanksgiving dinner stay off of your thighs.

Author unknown

Barbecued Pork Chops

Flour

8 pork chops (bone-in or out)

2 large onions sliced thick

2 cloves garlic, minced

2 tbs. red wine vinegar or cider vinegar 

1 tsp. Kosher salt

1/2 tsp. Chili Powder

1/4 tsp. pepper

1/4 tsp. cayenne pepper

2 tbs. packed light brown sugar 

1 cup ketchup

3/4 cup water

Place a scoop of flour in a plastic bag. Add chops, one at a time, and shake to coat well. Brown chops in oil on both sides. Place browned chops in a Dutch Oven with a slice of onion and some of the minced garlic on each one.  

Combine vinegar, salt, chili powder, pepper, red pepper, sugar, ketchup, and water in a bowl. Mix thoroughly; pour over chops in Dutch Oven. Place on burner over low heat and simmer for 1 1/2 hours.

I serve this with mashed potatoes and use the cooking sauce as the gravy. Also serve French style green beans and corn bread with it.

If you don't want the spicy of this recipe, cut the peppers in half. The heat is mostly in the sauce, though.