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SAS Lenten Events
Reviews
Written by Administrator   
*Guest Speaker
*Join us this Sunday in the Parlor
March 1 ~ 10.10 a.m.
*Dr. Raymond Habiby
*Professor Emeritus of Political Science from Oklahoma State University
Teacher of Mid-eastern Studies for the past 44 years
Graduate of Anglican High School in Jerusalem, confirmed at St. John’s
Church, Haifa will be speaking on the history of the Episcopal Diocese of
Jerusalem
He will be joined by his daughter, *Margot Habiby*, a member of the Board of
the American Friends of the Diocese of Jerusalem.
Bring a friend!
Read more...
 
Banana Topping for Shrove Tuesday pancakes
Reviews

We'd like to take credit for the recipe but alas we can not, it's from Bon-Appetit Every-Night Cooking November 2005.
You will need
large bananas, peeled, divided
1/2 cup (1 stick) butter, melted, divided
3/4 cup (packed) golden brown sugar, divided
1/4 cup water
1 teaspoon vanilla extract

2 cups self-rising flour
2 cups buttermilk
2 large eggs

Additional melted butter


Cut 2 bananas into 1/4-inch-thick rounds. Combine 1/4 cup melted butter, 1/2 cup sugar, and 1/4 cup water in heavy large skillet. Boil over medium-high heat until mixture thickens slightly, about 2 minutes. Stir in vanilla extract and sliced bananas. Remove syrup from heat.

Whisk flour and remaining 1/4 cup sugar in large bowl. Mash remaining banana in medium bowl, then whisk in buttermilk and eggs. Stir banana mixture into dry ingredients (some lumps will remain). Mix in remaining 1/4 cup melted butter.

Preheat oven to 200°F. Heat griddle over medium heat; brush with additional melted butter. Working in batches, pour batter by 1/3 cupfuls o­nto griddle. Cook pancakes until golden, about 2 minutes per side. Transfer pancakes to baking sheet; place in oven to keep warm.

Serve pancakes with caramel-banana syrup.

Makes 4 servings.
Bon Appétit
Every-Night Cooking
November 2005
Note: http://www.epicurious.com/recipes/recipe_views/views/233140

 
Shrove Tuesday Pancake Recipe
Reviews
A very good recipe for pancake races...

Eggs and fat were o­nce forbidden during the 40-day Lenten fast, so o­n Shrove Tuesday, the day before Lent, Irish bakers would make pancakes to use up their stores of those ingredients.

4 large eggs
1 cup milk (do not use low-fat or nonfat)
1 tablespoon butter, melted
1 tablespoon sugar
1 teaspoon vanilla, extract
1/2 teaspoon salt
1 cup all purpose flour
Additional melted butter

Powdered sugar
Fresh lemon juice


Preheat oven to 350°F. Blend first 6 ingredients in blender. Gradually add flour; blend until smooth. Let stand 15 minutes.

Heat medium nonstick skillet over medium-high heat. Brush with butter. Add 2 generous tablespoons batter, tilting pan to coat bottom. Cook until golden o­n bottom, about 45 seconds. Turn pancake over. Cook until bottom is speckled with brown, about 30 seconds. Turn out o­nto paper towel. Cover with another paper towel. Repeat with remaining batter, brushing skillet with butter as needed.

Butter ovenproof dish. Sift powdered sugar over speckled side of each pancake, then sprinkle lightly with lemon juice; fold pancakes into quarters. Overlap pancakes in prepared dish. Cover; bake until heated through, about 10 minutes. Serve with more powdered sugar and lemon juice.

Makes about 18.
Bon Appétit
May 1996
Peggie O'Kennedy: County Wexford, IrelandEggs and fat were o­nce forbidden during the 40-day Lenten fast, so o­n Shrove Tuesday, the day before Lent, Irish bakers would make pancakes to use up their stores of those ingredients.4 large eggs1 cup milk (do not use low-fat or nonfat)1 tablespoon butter, melted1 tablespoon sugar1 teaspoon vanilla, extract1/2 teaspoon salt1 cup all purpose flourAdditional melted butterPowdered sugarFresh lemon juicePreheat oven to 350°F. Blend first 6 ingredients in blender. Gradually add flour; blend until smooth. Let stand 15 minutes.Heat medium nonstick skillet over medium-high heat. Brush with butter. Add 2 generous tablespoons batter, tilting pan to coat bottom. Cook until golden o­n bottom, about 45 seconds. Turn pancake over. Cook until bottom is speckled with brown, about 30 seconds. Turn out o­nto paper towel. Cover with another paper towel. Repeat with remaining batter, brushing skillet with butter as needed.Butter ovenproof dish. Sift powdered sugar over speckled side of each pancake, then sprinkle lightly with lemon juice; fold pancakes into quarters. Overlap pancakes in prepared dish. Cover; bake until heated through, about 10 minutes. Serve with more powdered sugar and lemon juice.Makes about 18.Bon AppétitMay 1996Peggie O'Kennedy: County Wexford, Ireland
 
MystiQal tonight!
What's Happening in Dallas
Written by Administrator   
Popeyes MystiQal 2009 is Coming

The beads. The baubles. The bon temps!

Watch as Downtown Dallas transforms into New Orleans during Mardi Gras - complete with a nighttime parade, outdoor cafes, street vendors and live music and entertainment. Popeyes MystiQal will rival the most authentic Mardi Gras experience without ever leaving Dallas.

Popeyes MystiQal will feature beads and baubles, parties along the parade route, live music and loads of fun activities with the food and drink that celebrate Mardi Gras. So, start thinking Mardi Gras in Dallas…. MystiQal …? Yes! Thousands of people lining the streets, partying? Yes! Beads? Yes! Floats? Yes! Fun? Oh, heck yes!

In New Orleans?

NO! It’s right here in Dallas and it’s called Popeyes MystiQal.
 
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