Favorite family recipes (Week 2)

November 12, 2020

When I asked my family to share their favorite recipe for sharing with my readers, one-by-one they each shared the enthralling details of their favorite dishes. This week, I am sharing my Sista’s mouth-watering cheese bars and I threw in one of my flavorful lentil soups that I default to during Wisconsin’s frigid winters.

Shawn’s Cheese Bars


2 cans – Crescent Rolls
2 – 8oz – Philly Cream Cheese
1 egg
1 teaspoon vanilla flavoring
1-1/2 cup sugar
9×3 glass dish

Let’s Do This!


Mix together (2) softened cream cheese packages
1 teaspoon vanilla
1 cup sugar
1 egg yolk (set aside egg white)
2 cans of crescent rolls

1st layer – Spread 1st can of crescent (not baked) on the bottom of the dish and spread the filling on top of 1st layer.

2nd layer – Mix 1-tsp. of cinnamon and ½ cup sugar (set aside) Spread 2nd can crescent on top of the filling above Spread the egg white on top of the crescent Sprinkle cinnamon and sugar on top of the egg white Place in oven uncovered. Bake 30 minutes at 350. Cool then cut in bite size pieces. Enjoy!

Submitted by My Sista


Rev J’s Winter Comfort Lentil Soup


1 medium yellow or white onion chopped
2 carrots chopped
4 garlic cloves
2 teaspoons ground cumin
1 teaspoon curry powder
½ teaspoon dried thyme
1 large can diced tomato drained
1 cup brown or green lentil, picked and rinsed
4 cups veggie broth
2 cups water
1 teaspoon salt
A pinch of red pepper flakes
Freshly ground black pepper
1 cup chopped collard greens or kale – (stems removed)
½ cup lemon juice
¼ cup olive oil

Let’s Do This!

Warm olive oil over medium heat. Once oil is shimmering, add chopped onion, carrots and cook 5 minutes. Add garlic, cumin, curry, and thyme (cook for about 30 seconds). Pour in lentil, broth, and water add 1 teaspoon salt, a pinch of red pepper flakes and add black pepper. Bring to a boil and partially cover pot, reduce heat. Heat to a simmer for 30 minutes until lentils are tender but still holding their shape. Enjoy! Yields 6 servings

Submitted by Rev. J

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Beloved, there are many people who prefer to keep their favorite recipes secret. For some, recipes are sacred family heirlooms or they plan to feature the dish in their restaurant or family cookbook. Regardless of where you fall on the continuum of recipe sharing, I would love for you to share with me your family’s food stories and how recipes learned from your parents or grandparents are passed down to future generations.

Next Week: Series Continuation

General Disclaimer: The writer has used her best efforts in preparation of this information. No representations or warranties for its contents, either expressed or implied, are offered. Neither the publisher nor the writer shall be liable in any way for readers’ efforts to apply, rely or utilize the information or recommendations presented herein as they may not be suitable for you or necessarily appropriate for every situation to which they may refer. In some instances, this article contains the opinions, conclusions and/or recommendations of the writer. You should use your own discretion if you choose to use, cook or consume the dishes featured in this column this month. If you would like to contact Rev. Lester, write to her c/o P.O. Box 121, Brookfield, WI. 53008.