First Black Americans in Congress

Today while we enjoyed our lunchtime meal we watched another  history lesson from American Heritage Series by David Barton. We discovered all of the Black Americans who were members of Congress in 1872.  Did you know that they were all Republicans and were responsible for passing many civil rights laws? Because this episode was so interesting, and the information was something I was never taught in school,  I’m going to watch it several more times. We found out that many of our Black founding fathers were devout Christians and pastors.  We learned that President Woodrow Wilson did not support Civil Rights legislation and also fired the blacks who had positions in government? He also was a KKK member!  Did you know that Teddy Roosevelt did just the opposite and chose Booker T. Washington to work with him?  I find it ironic that there are over a dozen schools named after Woodrow Wilson. Why would we give him so much honor…perhaps we did not read our history books.  Perhaps we’ve been taught revisionist history? We were blessed to hear  about a Godly founder named Frederic Douglass who reminded us of the proverb Righteousness exalteth a nation: but sin is a reproach to any people.

Well, I’m ashamed to admit that I am just learning these truths.  I’m on a mission though to keep on learning and telling others of our forgotten history.  Won’t you join me?  Blessings,  Anne

Keep the Kitchen Cool Crockpot Ideas!

*ITALIAN CHICKEN STEW*
4 boneless skinless chicken breast halves, cut into 1 1/2″ pieces
1 can Cannelloni Beans ( I couldn’t find these on the shelf and just substituted white beans)
1 can kidney beans
1 14 oz can of diced tomatoes undrained
1 cup chopped celery
1 cup sliced carrots
2 small garlic cloves coarsely chopped
1 cup water
1/2 cup dry red wine
3 tbsp. tomato paste
1 tbsp. sugar
1 1/2 tsp. dried Italian Seasonings

In a 4 qt. Crock pot combine chicken, beans, tomatoes, celery, carrots and garlic; mix well. In medium bowl, combine all remaining ingredients; mix well. Pour over chicken and vegetables; mix well.

Cover and cook on low setting for 8-10 hours or on high for 5-6, or till vegetables are tender.

*HERBED ROAST BEEF*
3-pound boneless beef tip roast
1 tsp. salt
1 tsp. mixed dried herb leaves
1/2 tsp.pepper
2 cloves garlic, finely chopped
1 cup balsamic vinegar (or use red wine vinegar)

Spray 12″ skillet with cooking spray; heat over medium-high heat. Cook beef in skillet about 5 minutes until brown on all sides. Sprinkle with salt, herbs and pepper.

Place garlic in a 4-5 quart slow cooker. Place beef on garlic. Pour vinegar over beef

*ALL DAY MACARONI AND CHEESE*
8 ounces elbow macaroni, cooked and drained
4 cups(16 ounces) shredded sharp Cheddar Cheese
1 can (12 ounces) evaporated milk
1 1/2 cups milk
2 eggs
1 teaspoon salt
1/2 teaspoon black pepper

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