| Title | : | Daniel Kolenda Live | Mother's Day Service |
| Duration | : | 03:07:21 |
| Viewed | : | 4,076 |
| Published | : | 08-05-2020 |
| Source | : | Youtube |
Join me live for a special Mother’s Day Service! Hear a powerful message from Evangeline Vandenberg, wife of CfaN Vice President Peter Vandenberg, and enjoy the special guests who will join us!
- Comment below with your questions for me and my wife, and the Vandenbergs to answer for a LIVE Q&A
- Send us a video tribute for your mom to social@cfan.org to be featured LIVE (30 seconds or less)
- Worship with us!
- We will be praying for your needs LIVE!
And more! You won’t want to miss a moment of this!
#DanielKolendaLIVE
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Georgia’s Greek Leg of Lamb Recipe:
Ingredients:
1 Leg of lamb piece (bone in or out/ trim off thick fat)
1 lemon (or bottle of Real Lemon Juice)
4 tablespoons of Land ‘o Lakes Butter (salted), softened
Salt, pepper & oregano
1 or 2 bulbs of garlic (more when larger piece of meat used)
Then: Rinse leg of lamb & pat dry. Set aside in baking pan (that will have room around the lamb piece). Open garlic & cut one piece into 2 halves & put in bowl. Lightly drizzle olive oil on the pieces of garlic. Then lightly salt & pepper them. Set aside in bowl. Use a sharp knife to make slits in the lamb, evenly spaced apart; then push seasoned garlic pieces inside the slits. After garlic has been inserted in the lamb on both sides, drizzle lemon juice on both sides of the meat. Preheat oven to 500 degrees. Make sure hands are clean & rub softened butter all over the lamb. Now season the meat on both sides with salt, pepper & oregano (Not too heavy on the oregano :) …To initially “sear” the meat, put in 500 degree oven for 15 minutes. Flip lamb over once half-way thru. Take out of oven. Now LOWER the oven heat to 325 degrees. Add 2 cups of hot water to pan. Place meat/pan in pan, then put back in oven for approximately 3 hours (15 min. per lb). Baste liberally with juices on bottom of pan every 30 minutes. (Peeled, sliced potato wedges that are seasoned w/ S&P can be placed in pan, around it/ after cooking the lamb for 1 hr).
Greek Rice Pilaf Recipe:
Ingredients:
1 cup long grain rice, raw
Half stick of butter (Land ‘o Lakes, if possible)
2 cups boiled water
Half teaspoon of salt
Parsley (for garnish)
Place ½ stick butter in small saucepan, & melt over low-med heat. Once melted, quickly pour in cup of rice. Coat rice with butter by stirring it around (with wooden spoon). Pour 2 c. boiled water over (butter-coated) rice. Then add ½ tsp salt & stir with a wooden spoon. Lower heat (to simmer). Cover (leaving lid just slightly off), and let cook for approximately 20 minutes. Do not re-stir! Check on it after 15 minutes to see if little “pock holes” appear on the surface of the rice (as water disappears). When they do, it means it is done! Now stir slightly with wooden spoon to see if rice is cooked in the middle lower part of the pan. Empty into bowl to serve, & garnish lightly with parsley. Serve with cooked & sliced lamb (if you have not made potatoes).
For “Mediterranean Roasted Vegetables”: Peel & cube veggies-- 1 eggplant, 1 sweet potato; chop 1 med. onion, 3 garlic cloves, 1 red pepper, 10 mushrooms, 3 small tomatoes. Drizzle with olive oil. Add seasoning of your choice (S&P, Mrs. Dash). 400 deg for 45 min. Top w/ Feta cheese chunks.
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