Power of Delegation (Dill Bread Recipe!)
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The other night when we had a Carefree Dinner I asked my friend Pam to bring the dessert. And look what she brought (above photo)!! It was more than we could have asked for (or tasted!), but you see one of Pam’s many gifts is baking! She has that baker’s touch and her baking always turns out extremely tasty and pleasing to the eye.
Pam also has a gift for touching lives. As our friendship has grown over the years, we have also shared our love of cooking, canning, baking, and entertaining, outdoors and our families. What I see in Pam is her genuine, caring spirit for others and a beautiful amount of graciousness; it’s a dose of love that rubs off on those around her, that is for sure! (And oh how I wish some of her gardener’s green-thumb would rub off on me, too!)
[Pam at her husband’s costume 40th birthday party]
I used to think I had to prepare a whole meal by myself when having guests over. It was just a season in life when I had to experience “doing it all.” Now I delegate. I benefit when I respond to my guests “What would you like to bring?” when they ask how they can help.
Most people know what they are good at when cooking or baking, or even buying! They know exactly their comfort level and will offer to bring something that works for them.
Because I knew what Pam was good at, I asked her to help me by making her homemade Dill Bread and a berry cobbler for dessert, for our 700 Club dinner. Both were scrumptious and raved over by the crowd.
Have you experienced the power of delegation? If not, give it a try, and you might catch the entertaining bug!
1 package dry yeast
Â½ cup warm water
1 cup cottage cheese, room temp.
2 T sugar
Â¼ c. minced onions
1 T butter, melted
2 T dried dill
1 tsp. salt
Â¼ tsp. baking soda
2 Â¼ c. all-purpose flour
Preheat oven to 350. In small bowl, pour yeast over warm water. Let stand for 5 minutes.
In large mixing bowl, combine cottage cheese, sugar, onions, butter, dill, slat, baking soda, egg and yeast. Add flour in portions, beating after each addition, to form a stiff ball. Cover and let rise until doubled in size, about 1 hr.
Punch dough down and turn into well-greased 1 Â½ to 2 qt. ovenproof dish. Let dough raise another 30-40 min. until light. Bake in a 350-degree oven for 40-50 min, until golden brown. Brush with butter and sprinkle with salt.
(This recipe is in Portland’s Palate Junior League cookbook – pg. 65).
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