From D&C 46:11–12, we have this truth: “For all have not every gift given unto them; for there are many gifts, and to every man is given a gift by the Spirit of God.
“To some is given one, and to some is given another, that all may be profited there
Let us review some of these less-conspicuous gifts: the gift of asking; the gift of listening; the gift of hearing and using a still, small voice; the gift of being able to weep; the gift of avoiding contention; the gift of being agreeable; the gift of avoiding vain repetition; the gift of seeking that which is righteous; the gift of not passing judgment; the gift of looking to God for guidance; the gift of being a disciple; the gift of caring for others; the gift of being able to ponder; the gift of offering prayer; the gift of bearing a mighty testimony; and the gift of receiving the Holy Ghost.
We must remember that to every man is given a gift by the Spirit of God. It is our right and responsibility to accept our gifts and to share them. God’s gifts and powers are available to all of us.
***Now for the Faux Fancy Feast!Having family come visit? Inviting a new couple over for a dinner date? Maybe you are taking dinner to a sick or sad someone. Or maybe you just want to make a yummy dinner for your husband that doesn't come out of a box. This meal is so yummy and much easier than its inspiration: Chicken Cordon Bleu. Don't let the recipe overwhelm you. It's very step by step and I promise it's delicious.
Original Recipe
Chicken Cordon Blue Casserole
For the Casserole:
- 1 Whole chicken, bones removed. Shred meat. (CHEAT: use a rotisserie chicken!)
- 1/2 lb thinly slices deli-style honey ham. Roughly chopped
- 1/4 lb thinly slices swiss cheese
Preheat oven to 350 F. Butter a 9- x 13-inch baking dish. Set aside.
Put cooked shredded or diced chicken on the bottom of the baking dish. Rough chop the ham and scatter it over the top of the chicken. Lay the Swiss cheese on top of the ham.
For the Sauce
- 4 tbsp butter
- 4 tbsp flour
- 3-1/4 C milk (whole is good)
- 2 tbsp lemon juice
- 1-1/2 tsp salt
- 1/2 tsp paprika
- 1/4 tsp pepper
Melt the butter in a large sauce pot over medium heat. When butter is melted, quickly stir in the flour to form a smooth roux. Do not brown! Once the roux is smooth and bubbly, slowly pour in the cold milk while stirring briskly to make a smooth sauce. Cook over medium heat, stirring constantly until the sauce thickens. Stir in the lemon juice, Dijon mustard, salt, smoked paprika and white pepper. Bring sauce just back to a low boil and turn off heat. Pour sauce evenly over the casserole, being certain to get some of the sauce around the edges of the pan.
For the Topping
- 6 tbsp butter
- 1-1/2 C panko bread crumbs
- 3/4 tsp seasoning salt
- 1-1/2 tsp dried parsley
Melt the butter in the microwave in a medium sized microwaveable bowl. Heat it for 30 seconds at a time and stop once it’s melted. Take the bowl out of the microwave and stir in the panko bread crumbs, seasoning salt and crushed dried parsley. Sprinkle over the top of the casserole.
Bake casserole uncovered for 45 minutes until hot and bubbly throughout and topping has turned a light golden brown. Remove from oven and allow to cool for 5-10 minutes prior to serving.
I served it with cous cous (from a box) and a ceased salad.
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