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The Halos 711 Twinflames Family Cookbook

The Halos 711 Twinflames Family Cookbook

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The Halos 711 Twinflames Family Cookbook

Lunghezza:
290 pagine
2 ore
Pubblicato:
Dec 14, 2012
ISBN:
9781301448579
Formato:
Libro

Descrizione

Best-Selling Authors Sandye M. Roberts and Arthur L. Jones III are back! The writers of the popular "Divine Intervention" Non-fiction series of books proudly introduce to you "The Halos711 Twinflames Family Cookbook".

This complete cookbook is a large collection of recipes covering many types of cuisines: from cajun to soul food to breakfast foods... and everything in-between!

We are certain that you will love "The Halos711 Twinflames Family Cookbook” and all the wonderful memories it is sure to manifest in your home and in your kitchens.

Pubblicato:
Dec 14, 2012
ISBN:
9781301448579
Formato:
Libro

Informazioni sull'autore

ABOUT SANDYE: The WriterI am the CEO/Founder of Halos Investigations Inc - MAPP and Intercept,Halos Trafficking Task Force, Youth Empowerment Program and a Professional Private Investigator. I have been a child advocate for over 25 years and I take my cases very seriously. We are a non profit 501c3 federal and state registered charity. Our focus is on Missing and Trafficked children up to the age of 19. We never charge our families or law enforcement for our services.A Blessed calling. I HAVE HAD A Many GREAT YEARS WITH THE ACCOMPLISHMENTS OF FAMILY and Dedicated Volunteers.I am a Mother Grandmother and GG . I am a Minister for God with my focus being on the youth. I am very focused on Intercessory Prayer and Healing. I am also a Best Selling author and retired vocalist. I am also retired from my position with a large worldwide resort chain in sales and marketing. I volunteered for CASA Court Appointed Special Advocate for many years helping to change a law for children's rights in the court system in Louisiana. Counseling and Mentoring has also been a priority in my life when it come to youth. By helping others I am helping myself each and every day. God Blesses and helps us in all things. I see it in my family and most of all I feel it in Myself. I Am As Is~ Thank God!To me its not about Religion, its about Oneness and our personal relationship with our Creator..Sandye M Roberts BioBeing an advocate for Children started many years ago. Being a Survivor of Child Sexual Abuse I knew I had to help others like me. In 1992 I joined with CASA (Court Appointed Special Advocate) for abused, neglected and exploited children in Louisiana, helping to change a law and being with children until they aged out. In this role I worked with families, DHS, law enforcement, the Court System being the Voice for the child in court and more.In 2010 Halos Outreach was formed. My Co- Founder and I, Arthur Jones III wrote six books, all relating to self help, families and more. They are still available in all book venues. We helped in many areas such as homelessness, food drives, and holding classes and speaking to those on the importance of family and the roles we play. Arthur had to step down when he entered the Seminary and is continuing his path to do good things for humanity. I continued to build Halos Outreach but knew there was more that needed to be done as our children were being targeted more and more, at a younger age.In 2004 my own daughter met someone online and left for New York City. A Nightmare no family wants to endure. After years, the story has a great ending as she works to help others that have been on the streets and addiction issues. In saying that it put me in a place to “Truly” know what these families are going through that we now help. We stay in touch with families even after the case is resolved and have built lasting friendships.October 2014 I completed ALS/ Crisis Management and State Coordinator training for CFSI ( Center For Search And Investigations) for missing children, a great organization who searches for Missing Children ages 11-16 years old. In January 2015 I finished my PI training and have since formed Halos Investigations Inc expanding Halos Outreach. I trained a great lady and worked along with her, Tina Storz the President and Senior Investigator now for Halos. Through Halos Investigations Inc I offered my services pro bono to CFSI for Missing Children for one year, being able to continue my advocacy for children. We started getting request for children that were older and younger children of families desperate for help. Now our cases keep coming in so we are concentrating on building Halos Investigations Inc and Outreach to help in our expansion offering help to all that we can.In July 2015 a new Division was added to Halos Investigations and Outreach, Intercept and MAPP (Mississippi Against Predators and Pedophiles), where our Task Force looks for those who Exploit and Traffick our Children Nationwide. Our divisions are growing and more will be added soon. Our Youth Empowerment Programs educate youth everywhere about the dangers on and offline. We also give a Scholarship honoring Mimi Lewis, one of our cases of a 14 year old girl groomed and murdered. Halos Investigations for Missing, Murdered and Trafficked is dedicated to families. Keep updated by visiting our investigations website at www.halosinvestigations.org This is now our main site.Sandye M Roberts PICEO/Founder Halos Investigations Incwww.halosinvestigations.orghalosinvestigations@gmail.com(228) 334-1529ABOUT ARTHUR:The PublisherArthur L. Jones, III is an Author of both Fiction and Non-Fiction books, with two best sellers. an Ordained Minister, a Usui Reiki teacher, a Spiritual Counselor, and a crystal/gemstone enthusiast. He is the 49 year old Father of one son. He is a full-time resident of the South Georgia/North Florida area.Arthur is a 1985 Graduate of Thomasville (GA) High School and a 1989 Graduate of Morris Brown College with a Bachelor of Arts degree in English Literature/Language. He also attended Graduate School at both Georgia State University and Valdosta State University; majoring in Middle Grades Education.In his linear life, Arthur works in the Publishing and Non-profit fields. He is a newspaper reporter and photojournalist. Along with Sandye, he works to use Reiki and his GOD-given gifts to help as many people as possible.He is currently completing his seminary studies in Tennessee.Thank you for taking the time to read our profile. May GOD richly bless you!

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Anteprima del libro

The Halos 711 Twinflames Family Cookbook - Sandye M Roberts Arthur L Jones III

THE HALOS 711

Twinflames Family Cookbook

(Or a Little Taste of Heaven from Our Halos Kitchens)

by

Sandye M. Roberts and Arthur L. Jones, III

Smashwords Edition

Copyright © 2011-2012, 2014 Sandye M. Roberts and Arthur L. Jones, III.

Ebook Edition License Notes

This eBook is licensed for your personal enjoyment only. This eBook may not be re-sold or given away to other people. If you would like to share this book with another person, please purchase an additional copy for each person you share it with. If you're reading this book and did not purchase it, or it was not purchased for your use only, then you should return it to the source and purchase your own copy. Thank you for respecting the Authors’ work.

All rights reserved. Without limiting the rights under copyright reserved above, no part of this publication may be reproduced, stored in or introduced into a retrieval system, or transmitted, in any form, or by any means (electronic, mechanical, photocopying, recording, or otherwise) without the prior written permission of both the copyright owner and the above publisher of this book.

ISBN: 9781301448579 (eBook).

Also available from Sandye M. Roberts and Arthur L. Jones, III

in collaboration with Roberts-Jones Publishing and Authorhouse:

I Am – As Is

TABLE OF CONTENTS

CHAPTER 1 – Introduction/Welcome, Dedication, and our Halos Cooking Prayer.

CHAPTER 2 – Cajun-Creole Recipes, and Cake Analogy.

CHAPTER 3 – Welcome to Halos 711 Cooking, Cooking Safety Tips, Seasoning Tips, and Baking Tips.

CHAPTER 4 – Breakfast Recipes.

CHAPTER 5 – Our Daily Bread Recipes.

CHAPTER 6 – Gravies and Similar Sauces.

CHAPTER 7 – Side Dishes and Salads.

CHAPTER 8 – Cajun Popcorn and Various Gumbos.

CHAPTER 9 – Cajun Gumbos (continued).

CHAPTER 10 – Nourishment As Defined By The Halos 711 Family, Successful Spiritual Fasting, and Recipe For Life & Godliness.

CHAPTER 11 – Some Biblical Recipes.

CHAPTER 12 – Charming Vintage Kitchen Prayers, Recipes, and Stories.

CHAPTER 13 – Declaration of Thanks

About The Authors, Connect With Sandye and Arthur, Discover other titles by Sandye and Arthur at Amazon.com, and Bibliography.

Introduction and Welcome

Welcome to our kitchens! Here you will experience not only a cookbook of delicious recipes but cultures and styles. History of different cuisines and some really good down home cookin'. We will be taking a journey together through the kitchens of the present, past and future. Infused with love and prayer-based Reiki.

You will enjoy humor, along with delicious recipes to treat your taste buds and recipes for life to inspire your soul; Soul Food. You know, the kind of stuff you say: Wow I didn’t know that. Have fun reading. You just helped many.

HALOS 711 Outreach and Divine Intervention Ministries are committed to helping humanity as led by God.

Please visit our websites at http://www.divineintervention711.com and

http://www.halos711.org .

All proceeds from this book will go to further our Ministry in helping to reach as many across the world in services, gifting class scholarships, goods for disaster relief, the homeless and our great passion for child advocacy.

The recipes affirmations and links throughout this book have been laid upon our heart to share with you, our readers and supporters.

And we are most grateful.

Dedication

To Heavenly Father

for His divine grace and unconditional love.

To Our Angels

for their purity in love, comfort, guidance, protection and being always present.

To Our Halos 711 Family

This book is dedicated in divine unconditional love and light to all of our Halos 711™ Prayer-Based Reiki Students and Graduates. Their love and support has expanded our Ministry to all parts of the world. Without each and every one of you we would not have reached this far in our journey and The Divine Plan. We have laughed together, cried together, prayed together, healed together and played together. We honor our oneness as we move forward in doing God's work. So Halos Family, this one’s for you!

Our Halos Cooking Prayer

Thank you Father for these beautiful souls reading this cookbook today.

Bless them for continuing to move forward in helping humanity.

Help them to feel the love that was put into each guiding tip and ingredient.

Let us be thankful for each meal we serve at our tables.

Let us always be aware of the hungry and less fortunate;

so we may share with one another.

Thank you God/Source/Holy Spirit for allowing us to all come together as One.

Amen.

Okay, let’s talk cookin'!

Please allow us to introduce ourselves. Our names are Sandye and Arthur – but some affectionately refer to us as Mama and Papa Halos! These names were lovingly given to us by one of our graduates; and believe us: we have a great journey for you.

For those of you that aren’t aware Mama and Papa Halos are Twin Flames, Divine Spiritual Partners. Now if that has you confused well visit our radio show and let’s talk about it!

But today we are going to be focusing on the Twin Flames in the kitchen.

We will be combining together our different cultures of food and taking you on a journey from Cajun/Creole and Bon Appetit to Southern Hospitality and Mississippi Sweet Tea. Then we'll gather up the family and call the neighbors down the street as we travel up to Georgia where the peaches are so sweet.

Put the Soul Food on the table, people come from everywhere! Homemade cakes, baking pies, and the smell of roses fill the air.

Then our journey will take us all over the world. We never know what we are missing in other places. Now you are bringing the other places to you.

So have fun. Don't be afraid to experiment. And by the way: once you learn these, be prepared for company! For sure yeah!

Ok, let’s head on down to da bayou! Yeah sha' we talk a lil different but dats what makes us all so good. You know sha' good, like a gumbo. What's gumbo? Oh no, lil beaux, we got some work to do. Let’s whip up some recipes!

CHAPTER 2

CAJUN-CREOLE RECIPES – A BRIEF RETROSPECTIVE

Cookin' On Da Bayou

Driving through the Mississippi Delta, you pass through hundreds of sleepy towns on your way to the city that never sleeps: New Orleans (a.k.a. The Big Easy)!

Being a seaport, this Southern city's cuisine was flavored by people from many lands. African slaves, Native Americans, and Caribbean seamen added their flavors to the cuisine of the melting pot that became New Orleans.

The first settlers were French, usually the second-born sons of aristocrats who left France to seek adventure in the New World. They brought their traditional style of cooking from the continent, and being rich aristocrats, they also brought along their chefs as well! These Frenchmen came to be called Creoles, and made up the upper crust of New Orleans. Their descendants can still be found in the French Quarter today.

The next group was displaced French-speaking people from the Acadia region of Nova Scotia. The Acadians who were called Cajuns by the local Native American tribes. Both groups mixed their traditional dishes with the cuisines of African slaves and Caribbean seamen to form the Cajun and Creole dishes that New Orleans is famous for.

Cajun vs. Creole Cooking

In general, Cajun dishes are the country cooking of Louisiana, highlighted by dirty rice, gumbos, jambalaya, andouille (pronounced ahnd-wee or ahn-do-wee, it is a spicy smoked sausage) and simple foods such as fried catfish. Cajun cooking traditionally uses pork fat and simpler ingredients.

Creole is the food of the city, a more refined cuisine represented by Oysters Rockefeller, Shrimp Remoulade and Bananas Foster. It traditionally used the butter available to the wealthy Creoles, and more expensive ingredients.

Some people will tell you that if a dish has tomatoes, it’s Creole, not Cajun. That isn’t always true. Tomatoes have been known to turn up in jambalaya or gumbo, which are both Cajun.

Both Cajun and Creole use the Holy Trinity of New Orleans cooking: green peppers, onions and celery. They both also rely on the roux (pronounced roo) as the base of the dish. A roux is simply flour cooked in fat, either pork fat or butter, until it browns. This adds flavor and thickness to the dish. However there are healthier ways if you would rather not use the fat or butter. There is pre- packaged roux or a simple way is to put the flour in a non-stick baking pan and put in the oven on 350 until flour browns. You may want to stir once or twice. Then you just pour that in to your dish that requires roux. And no fat.

Blackened ? I don't think so.

There has been a trend lately that started when some hapless cook burned a piece of meat, then to cover up his mistake, smothered it in pepper and tried to pass it off as Cajun Blackened Moose or whatever. If you serve this mess to a Cajun, he’ll laugh in your face, smack you upside the head, and tell you to get back into the kitchen and cook him some real food. There is no such thing as blackened anything in real Cajun cuisine. Don’t be fooled. It turned out pretty good but it didn’t come from here.

And don't forget about Carnival Time!

The most popular time to visit New Orleans is during Mardi Gras, which is called Carnival by the natives of Louisiana. It runs from Epiphany (Jan. 6) until Shrove Tuesday, the day before Ash Wednesday. But no matter when you go, you will never meet a stranger and you will never go to bed hungry. As they say in New Orleans, Laissez les bon temps rouler (Let the good times roll!).

Now let’s look at more History on the origins of it all.

Immigrants, most of French peasant ancestry, settled the Acadian region of the Bay of Fundy in Nova Scotia from 1604 to 1654. By 1713 the total population of Acadians in the Bay of Fundy area was 2,000; by 1755, the population had grown to 15,000. These settlers subsisted on cereal crops such as wheat, barley and oats, and garden vegetables such as field peas, cabbage, and turnips. This diet was supplemented by domestic livestock, wild game, and fishing.

Because of increased tensions between the French settlers and the British, the Acadians were ultimately forced out of Nova Scotia. This was a long and grueling journey for those that survived it; many of the Acadians were sent first to Maryland, then to France, and finally to Louisiana where they attempted to reunite with their family members. The name Acadian was transformed to Cajun by the English-speaking inhabitants of Louisiana. The Cajuns grew to be a unified ethnic group as a result of their struggles to overcome discrimination as refugees; they also became increasingly wary of outsiders and resisted acculturation with Anglos in Louisiana.

Initially, all incoming Acadian immigrants arrived in New Orleans. They were met by a lukewarm Spanish government that was eager to relocate the settlers to more rural areas. This included the areas north of New Orleans on the Mississippi River, as well as the prairie region of Southwest Louisiana. The Acadians newly settled into the river region soon found difficulty in growing their familiar crops such as wheat, barley and oats. Additionally, turnips and cabbage did not do well in Louisiana's sweltering heat. Assistance from the Spanish government came in the form of corn seed. The prairie was ideally suited for cattle, and successful ranches were soon established in this region, providing New Orleans with much desired beef.

A dual class system emerged with the Acadian settlers, dividing Acadians into the small elite planter class and the working class farmers; a minor intermediate middle class existed as well. The elite planters soon adopted slavery, farming large tracts of land. They became successful in farming cotton by the early eighteenth century, which was replaced with sugar by the mid-eighteenth century and rice shortly thereafter. The planters identified with

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