Ballard Business: The Goodness of Home Teaching...

Wednesday, September 2, 2009

The Goodness of Home Teaching...

So often you hear that word and frown because you have done it yet and feel guilty or don't even want to do it and feel worse. Yet I am blessed to have a fantastic hubby who truly "believes" in home teaching and its power. This week in particular we got to see the fruits of this inspired program and how it truly blesses families.

A few years ago Mike got a new assignment and I was alittle taken back when he came home and told me of his first visit. The gentlemen opened up the window with no shirt and hollered "What do you want?!!!" Mike, unafraid, let him know who he was and what he was doing on the doorstep and set up a time when he could come back. LONG LONG story short, Mike faithfully visited this family for months and after a while the husband started to join the wife and daughter. The whole ward joined in the effort of loving this family into participation - The Bishop, Relief Society President, and Primary all worked diligently together to help this family feel welcome.

After a long time we saw miracles happen. I still remember the day I watched that same big gruff man stand in testimony meeting and bear the simplest and most genuine testimony I have almost ever heard. Then the day came we got the phone call that they had made it to the Temple and would be sealed together as a family forever. Mike still feels this honor to attend was one of the sweetest experiences of his life.

Then this week we got another phone call. Brother Keele, at age 52, had passed away from a short and unidentified illness, leaving behind his boys and wife, and a young daughter still at home. When Sister Keele called Mike he was amazed at her strength and comfort as she was suffering, and she immediately commented it was because of her Temple Sealing that she was so peaceful.

Mike had the honor of speaking at his funeral yesterday and relaying this wonderful story of change. How a grown man in his habits and customs, saw things that would make his life happier. He had the faith to make dramatic changes towards righteousness and faithfully lead his family to do the same.

If you ever wonder if Home Teaching is really important, or just a job that keeps us all busy, I testify even stronger than ever - that HOME TEACHING changes lives. It lifts people and assists their families in coming closer to Christ. All it takes is the courage to go each month and the love to make true friends. Those who faithfully engage in this work of the Lord will be blessed forever. We have seen it...

6 comments:

The Sayer Family said...: Oh Kelly, I'm so sad to hear that Bro Keele passed away. They were the sweetest people and tried so hard. For the longest time I wondered who lived in the random house on frontage road and then I found out it was the Keeles. I'm so glad they were able to finally make it to the temple.; September 2, 2009 at 4:52 PM
Kristin Jones said...: Mike was always such a great home teacher!! The ending of this story is not the happiest, but what a sweet story.; September 3, 2009 at 4:36 AM
Shalee said...: What a great example! Love it!; September 3, 2009 at 8:21 AM
Unknown said...: Love this story. I wish my sisters could gain a testimony of visiting teaching and have these types of experiences. I also wish that you lived closer so Mike could come share his story with our ward.

I love to read the inspiring stories on your blog.

JoAnn; September 3, 2009 at 10:04 AM
Chelle said...: Inspirational! Thanks for sharing. Way-2-go, Mike!; September 3, 2009 at 2:29 PM
Hilary said...: Thank you for sharing that. Zac and I had the opportunity to teach the Keele's in the temple preparation class. I truly felt of their faith and sweet spirits. So sad to hear that he passed on. What a blessing that he accepted when he did. You and your family are such great examples.; September 6, 2009 at 12:11 AM

From My Kitchen

I got this from my Aunt Steph and served it at my little brother's wedding. Since then I can't even count how many times people have asked me for the recipe. I could probably eat it for a week straight and still LOVE it! Combine: 1/2 c. red wine vinegar 1/2 tsp. fresh basil 1/2 tsp. Italian seasoning 3 cloves of minced garlic 1/2 tsp. oregano 1/2 tsp. salt 1/4 tsp. pepper 1 T. sugar 1 T. parsley or chives Mix well then add 1/2 c. olive oil, 5 to 6 Roma tomatoes (diced) and 1/2 red onion sliced very thinly. Marinate for several hours or overnight. When ready to serve mix 3/4 c. mayonnaise & 3/4 c. Parmesan cheese in a bowl. Cut 1 loaf baguette bread into thin slices. Spread with mayo-cheese mix. Top with one tablespoon of tomato mixture then sprinkle with freshly grated Parmesan cheese. Broil about 5 minutes till crusted and serve promptly.

Frosted Cinnamon Rolls

Quick Cooking

Add into bread machine:
1 c. warm milk *
¼ c. water *
¼ c. butter *
1 egg *
1 tsp. salt *
4 c. flour *
¼ c. instant vanilla pudding mix *
1 T. sugar *
1 T. active dry yeast *

Cook on dough setting until finished. Turn dough onto lightly floured surface and roll out to 17 in. x 10 in. Spread with ¼ c. melted/softened butter. Sprinkle with 1-2 c. brown sugar and 2 tsp. cinnamon.

Roll up into jelly roll and pinch sides to seal. Cut into 21 slices and place in 9 x 13 pan and 9 x 9 pan greased pan. Let rise in warm place for 45 minutes or until doubled. Bake at 350 degrees for 20-25 minutes. Cool on racks for 5 minutes and frost with the following:

4 oz. softened cream cheese *
¼ c. softened butter *
1 ½ c. confectioners sugar *
1 ½ tsp. milk *
½ tsp. vanilla extract *

Beat together and frost warm rolls.

Homemade Orea Cookies

Our Favorite Sausage Gravy

1 lb. pork sausage

1 onion, finely chopped

1 green bell pepper, finely chopped

1 tsp. crushed red pepper flakes

2 T garlic, minced

4 T unsalted butter

salt and pepper to taste

4 tablespoons all-purpose flour

1 teaspoon minced fresh sage

1 teaspoon minced fresh thyme

2 cups milk, divided

2 cubes chicken bouillon

1/4 cup minced fresh parsley

In a skillet on medium heat cook pork, onion, green pepper, red pepper flakes, and garlic until pork is crumbly. Drain off excess fat, but leave a small amount.

Combine butter, salt and pepper with the meat mixture and stir until butter melts. Slowly sift flour over the top. Mix gently and allow mixture to cook for 5 minutes. It will burn, so do not let it sit unguarded. Don't forget to scrape the bottom of the pan. Add the sage and thyme (if you used Italian seasoned sausage, omit sage and thyme)

Slowly stir in milk, about a half a cup at a time, and incorporate it well. When the mixture thickens, add more milk. Do not let it boil vigorously, or it will burn. Add chicken bullion and let cook for five minutes. Again, if it thickens too much, add more milk. Adjust taste with more salt and pepper if needed.

Just before serving, add the parsley, and about a 1/4 cup more milk; the gravy will thicken quickly as it cools.

Chicken Rolls

Nola's Pizza Sauce

I have looked for a great homemade pizza sauce and this one has past the test so far....

Combine in sauce pan:

15 oz. can tomato sauce or blended diced tomatoes

¼ tsp. oregano

¼ tsp. dried thyme

¼ tsp. salt

½ tsp. lemon juice

1 ½ tsp. sugar

¼ tsp. dried basil

¼ tsp. garlic powder

1/8 tsp. pepper

dash of onion powder

Heat until bubbly, then turn down to low and simmer for 30-60 minutes. When cooled store in fridge in tightly sealed container. Double the recipe and freeze some too. Use for pizza or dipping sauce for bread sticks.

Croissant French Toast

Great Cooking Magazine

Vanilla Sauce:

1 T. Flour 4 egg yolks

1 T. Vanilla extract ½ c. sugar

2 c. whipping cream

2 scoops vanilla ice cream

Combine flour, yolks, vanilla- set aside. In saucepan over medium heat, bring cream and sugar to boil. Remove from heat and add small amount of cream to egg mixture. Return all to pan, stirring constantly. Bring to gentle boil and stir for 2 minutes. Remove from heat, stir in ice cream until melted. Set aside.

Berry Sauce:

2 c. raspberries 2 T. Sugar

Combine in saucepan and simmer for 3 minutes. Remove and set aside.

Beat 3 eggs and dip 8 slices of croissants in mixture. Brown both sides on griddle in butter. Serve with vanilla and berry sauces on the side.

Homemade Pretzels

Dissolve: 1 T. yeast

1 ½ c. warm water

Combine: 4 c. flour

1 ½ tsp. sugar

¾ tsp. salt

Add yeast water to flour mixture and mix well until blended. Knead until smooth and elastic. Shape (they grow twice the size, so make the pretzels thin- about ½ inch wide) and place on greased pan. Bake at 400 degrees for 15 minutes or on convection speed for 10-12 minutes.

After baking brush with butter, then sprinkle with kosher salt (this can be done before baking as well) OR cinnamon sugar. Great activity for groups of kids.

Apricot Chicken

My dear buddy Liza brought me lunch one day during a tough time in my life (Law School, 2 toddlers, & RS President among other things...) It was SO yummy and each time I eat it I remember her thoughtfullness that touched me that day.

1 pkg. Onion Seasoning Mix
1 jar Apricot Jam
1 bottle Russian Salad Dressing

Mix and pour over 4 chicken breasts in sauce pan. Simmer for 20 minutes until chicken cooked through (works great in crock pot too). Serve over rice and veggies or mashed potatoes. Such a great food storage recipe. Love you Liza!

ps-other weeks recipes are found below

Green Beans with warm Bacon Dressing

I love this with FRESH green beans from our local market!

3 slices bacon, chopped

1 large shallot, minced

½ c. chicken broth

1 Tbs. cider or red-wine vinegar

1 lb. green beans, trimmed

In skillet, cook chopped bacon till crisp. Remove and set aside. Add shallot and cook for 5 minutes. Stir in chicken broth and vinegar, and bring to boil over high heat; cook for 2 minutes. Reduce to low and keep warm. Boil 4 quarts of salted water. Add beans and cook for 5 minutes, or until they are crisp-tender. Drain well. Whisk warm dressing and spoon evenly over green beans, then sprinkle with bacon. Makes 6 servings.

Kelly's Favorite Bruchetta

Combine:

1/2 c. red wine vinegar

1/2 tsp. fresh basil

1/2 tsp. Italian seasoning

3 cloves of minced garlic

1/2 tsp. oregano

1/2 tsp. salt

1/4 tsp. pepper

1 T. sugar

1 T. parsley or chives

Mix well then add 1/2 c. olive oil, 5 to 6 Roma tomatoes (diced) and 1/2 red onion sliced very thinly. Marinate for several hours or overnight.

When ready to serve mix 3/4 c. mayonnaise & 3/4 c. Parmesan cheese in a bowl.

Cut 1 loaf baguette bread into thin slices. Spread with mayo-cheese mix. Top with one tablespoon of tomato mixture then sprinkle with freshly grated Parmesan cheese. Broil about 5 minutes till crusted and serve promptly.