Mushrooms and Manna

Mushrooms and Manna

“Oh, taste and see that the Lord is good; Blessed is the man who trusts in Him!” (Psalm 34:8, NKJV)

Early in our marriage, I tried to make my mama’s Mushroom Potatoes from memory. I knew it called for two cans of mushroom soup, but I couldn’t remember what kind of mushroom soup. So, I used two cans of Golden Mushroom. Problem was, the recipe actually called for two cans of Cream of Mushroom.

So not the same.

Don’t just assume you know what the recipe says.

Jeff couldn’t even pretend he liked the dish. In fact, he still loves to share that culinary disaster story every chance he gets.

The obvious lesson here? Don’t just assume you know what the recipe says. Always read it and follow it exactly. If you don’t, you’re likely to end up with a dinner even the dog won’t eat.

It’s the same when it comes to our spiritual lives. I wonder how many Christians just assume they know what the Bible says and act accordingly and often in error? How many times have I neglected the Bible simply because I think I “know” what it says when I really just need to slow down, open the Word, and meditate on those precious promises? How many times have you done the same?

…we can’t live on yesterday’s manna.

The Word of God is often referred to as spiritual food, meaning we need to eat of it every single day. In other words, we can’t live on yesterday’s manna. And, we can’t just assume we know what the Bible says and simply skim it and hit “the highlights. That’s a recipe for disaster.

Trust me.

Bottom line, we all need to make time for God’s Word because He has important messages, promises, instruction, and wisdom awaiting us within its pages. So, feed on His Word today. Meditate on His Manna. And follow His Instruction Manual, AKA His Word. That’s a recipe for success!

Pray this with me: Father, help me to fall more in love with Your Word. Amen.”


Here’s that recipe…you’re welcome.

Mom’s Mushroom Potatoes

Ingredients

6 large potatoes
1 onion
2 cans of cream of mushroom soup
½ cup of milk
1½ cups of shredded cheddar cheese
Salt and pepper to taste

Prep:

Mix the soup and milk in a bowl and set aside. Now, cut your potatoes into thin slices. Also slice your onion into thin pieces. Next, in a casserole dish, pour a bottom layer of the mushroom/milk sauce. Now, place your first layer of potatoes. Again, add more mushroom/milk sauce over the potatoes and add a dash of salt and pepper and sprinkle some grated cheese. Add a layer of onions and another layer of potatoes; then salt and pepper; and then more grated cheese. Keep layering your ingredients in this order until you fill up the casserole dish, making the mushroom/milk sauce topped with grated cheese your last layer. Cook at 350 degrees for 60 to 90 minutes, depending on your oven. You’ll want to check if the potatoes are done by sticking a fork in them and seeing if they’re still hard after 60 minutes. Monitor often so you don’t overcook this dish. Enjoy!

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