Pharm Cooking: Serving others
By LOU GREENHAW
Contributing writer
My younger son Carson starts with student teaching this week. He will do his longer student teaching in the spring but he is learning how to start the school year. He is assigned to a second-third grade class in McPherson. He seemes excited to get started.
It seems strange to think that my boys are grown up. The older son is married and lives in Tampa, Fla. He is business administrator for a Christian counseling center and business administrator for a new church plant. He and his wife Kristy are helping establish an international church. They are meeting in the Baptist Student Union building on the campus of the University of South Florida. Kristy works on campus in the agency that licenses teachers for the state of Florida.
The church is trying to reach first or second generation immigrants who might not feel they fit in to current churches or are not believers at all. They already have about 20 nationalities represented. As many people in Hillsboro know, working for religious organizations is a spiritual reward but not necessary a financial one.
Now son number two is going into that high paying profession of teaching. Actually he would like to combine that with youth ministry, too, so he is certainly taking the vows of poverty!
Actually I am proud that both boys — or should I say men — now have picked serving professions. I'm confident the Lord will honor those choices by providing for their needs. Plus if Carson has trouble finding a job, maybe Kristy can help him out in Florida — with the licensing at least.
We had dinner guests Sunday that are all in ministry or education. We appreciate the work that others do. I certainly admire those who teach elementary. That is not my calling.
I made a couple of pies to use the fresh fruit that is so wonderful right now. I can't believe that I could get such nice strawberries at the Hillsboro grocery stores in August. I thought strawberries were a rarity after June. Plus I got some fresh peaches from Old Towne and they really taste like peaches. Any soft fruit can be used with this recipe. It is a way to use fruit and not have the oven on to heat up the house so long. I did make pie crusts but a graham cracker crust would work too.
Maybe when I retire and move to Washington, which is known for its abundance of wonderful fruit, I can begin a pie ministry of making pies for those who are really in full time ministry or teaching.
Fruit and Cream Pie
1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 3/4 cups half and half
2 egg yolks, beaten
1 teaspoon vanilla
1/2 pint heavy cream, whipped
1 baked 9-inch pie shell
1 pint strawberries, sliced peaches, apricots, or other soft fruit
Glaze
1 1/2 teaspoon cornstarch
2 tablespoons sugar
1/2 cup finely chopped fruit (same as above)
1/2 cup water
Stir together sugar, cornstarch and salt in a 2- quart saucepan. Gradually stir in milk until smooth. Stir in egg yolks. Stirring constantly, bring to boil over medium-low heat and boil 1 minute. Remove from hear. Stir in vanilla. Place wax paper directly on top of filling and refrigerate until cool. Fold in whipped cream until well blended. Spoon into pastry shell. Refrigerate 1 hour. Top with sliced fruit and glaze. (If not eating entirely right away and the fruit might discolor, toss with fruit fresh.)
To make glaze, combine cornstarch and sugar in a small saucepan. Add fruit and water and mix well. Bring to a boil over medium heat stirring constantly. Boil 1 minute. Cool to room temp before spreading on pie.
