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Read more at the source: In the US, Local Church Helps Drag Mental Illness Out of the Closet
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In Chile, TV Ministry Smooths the Path Towards Church Membership
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Above and beyond: InFocus Recouched
The long walk for unity: 20 countries, 15,500 kms | The problem with salt | Responding to child slavery | Share your story: Email letters@infocus.org.au — Facebook.com/AdventistRecord — Twitter.com/KentHasTheConch Cast: InFocus Tags: Sam Clear , World Youth Day , long walk , unity , salt , sodium , hypertension , Sue Radd , David Caukill , ICC , International Children’s Care , Christian , slavery , child prostitution , rescue , rehabilitation and In Focus
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Stuffed Bell Peppers
Delicious stuffed peppers will grace your table and delight palates.
6 bell peppers
6 green onions,sliced
3 Tbsp olive oil
3 eggs
1/4 tsp salt
2 Tbsp milk
1 1/2 C cottage cheese
2 pkgs Golden George Washington Seasoning
3 slices dry bread crumbs
Optional home made sauce:
1/4 C chopped onion
1/4 C green pepper
1 clove of garlic, crushed
2 C tomato puree
1/4 tsp salt
1/4 tsp basil
Saute onions and green peppers in olive oil, then add rest of ingredients. Simmer until well blended.
Cut peppers in half, cleaning out seeds and boiling for 3-5 minutes in water. Drain and set aside. Slice green onions, including tops and saute in oil oil. Beat eggs, salt, and milk together and add to frying pan and scramble. Put in medium bowl and add cottage cheese, 1/4 tsp salt, 2 packets George Washington Seasoning and bread crumbs, mixing thoroughly. Stuff mixture into each pepper cavity. On the bottom of a casserole dish place a light layer of spaghetti sauce, then place stuffed peppers on this. Cover the tops of the peppers with more sauce. Bake at 350° for about 20 minutes.
Servings:12
Submitted by Carol Claus
Recipes are freely shared by members and friends of AnswersForMe © 2013. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives
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Article excerpt posted on en.intercer.net from Vegetarian recipes.
Pistachio Pudding Cake
This rich and nutty bundt cake will be impressive whenever served.
1/3 C chopped pecans
1/3 C granulated sugar
2 Tbsp ground cinnamon
1 pkg white cake mix
1 3.4-oz pkg instant pistachio pudding
4 eggs (or 1 C egg substitute)
1 C sour cream
3/4 C orange juice
2 Tbsp canola oil
1 tsp vanilla extract
Spray a bundt pan with non-stick spry.
In a small bowl, combine pecans, sugar, and cinnamon. Sprinkle 1/3 of pecan mixture into bundt pan bottom and sides.
With electric mixer, combine cake mix and remaining ingredients. Beat until thickened.
Alternate layers of batter with remaining nut mixture into bundt pan. Swirl with a fork. Bake at 350° F for 35 to 45 minutes or until a toothpick inserted into cake comes out clean.
Servings: 15
Submitted by Debby Shabo Wade
Recipes are freely shared by members and friends of AnswersForMe © 2007. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives
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Article excerpt posted on en.intercer.net from Vegetarian recipes.
Muesli
Muesli is the quintessential perfect breakfast–whole grains, protein and fresh fruit!
5 C rolled oats
2 C pineapple juice
1- 14 oz can coconut milk
2 med ripe bananas
2 Tbsp pure maple syrup
1/2 tsp salt
Place rolled oats in large bowl. Blend pineapple juice, coconut mild, bananas, maple syrup and salt until bananas are smooth and creamy. Pour over oats and mix well. Cover and let sit overnight in the refrigerator. Before serving muesli in the morning, prepare toppings of choice and place in serving bowls. Serve.
Toppings: sliced apples, strawberries, peaches, chopped dates and nuts.
Servings: 6-8
Submitted by LaNaya Achord
Recipes are freely shared by members and friends of AnswersForMe © 2007. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives
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Article excerpt posted on en.intercer.net from Vegetarian recipes.
Meatless Chili
A hearty, spicy, stomach warming chili made even more healthful with the addition of soybeans and wheat berries.
1/2 C soybeans
1 C pinto beans
1/2 C whole wheat berries
1 minced clove of garlic
2 C shopped onions
2 Tbsp oil
1 C cubed tofu
2 tsp oregano
1 chopped bell pepper
1 hot pepper
1 1/4 C tomato sauce
3 or 4 chopped tomatoes
Cook beans and wheat until tender. Saute the garlic and onions in the oil. Add the tofu and cook lightly. Add remaining ingredients. Simmer for 20 minutes. Stir the sauce into the cooked beans and thin with whey or water if desired. Simmer gently and additional hour or so. Flavor will be even better if the chili stands for a while and is reheated.
Servings: 4-6
Submitted by Eileen Lapree
Recipes are freely shared by members and friends of AnswersForMe © 2013. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives
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Article excerpt posted on en.intercer.net from Vegetarian recipes.
Italian Bread Ring
Mama Mia! You must make this flavorful ring shaped bread soon!
2 Tbsp sesame seeds
4 l/2 to 5 1/4 C unbleached white flour
1/4 C granulated sugar
1 1/2 tsp salt
2 pkg active dry yeast
1 C water
1 C skim milk
1/3 C margarine
2 eggs (optional)
Filling:
1 C grated mozzarella cheese
1/2 tsp Italian seasoning
1/4 tsp garlic powder
1/4 C margarine
Generously grease a 10″ Bundt pan and sprinkle with sesame seeds.
In a large bowl, combine 1 1/2 C flour, sugar, salt, and yeast. Set aside.
In a small saucepan, heat water, milk, and 1/3 C margarine until very warm (120° to 130° F). Remove from heat and add to flour mixture. Stir, Add eggs. Beat dough for 2 to 3 minutes. Stir in enough flour to form a stiff batter.
In a small bowl, combine mozzarella cheese, seasonings, and 1/4 C margarine. Mix well.
Spoon half of batter into prepared Bundt pan. With fingers spread cheese filling evenly over batter to within 1/2″ of sides of pan. Spoon remaining batter over filling. Cover and let rise till doubled (about 30 minutes). Bake at 350° F for 30 to 40 minutes or until golden brown. Turn out onto cooling rack.
Servings: 25
Submitted by Debby Shabo Wade
Recipes are freely shared by members and friends of AnswersForMe © 2007. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives
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Garbanzo Loaf
Here’s a very versatile recipe that can be made into a spread or entree. Adding to it’s versatility are optional ingredients that can be added in while making it a spread.
1 lg onion, chopped
1 green pepper, chopped
2 C cooked garbanzos (may use can but drain)
1/2 C peanut butter
1 C cooked Spanish style tomatoes
2 Tbsp flour
1 tsp sage
1 tsp garlic powder
1/2 to 1 tsp seasoned salt
1 C seasoned bread crumbs
Saute onion and green pepper in small amount of water until soft. Place onions and green pepper in a food processor with the rest of the ingredients blending until smooth. Place mixture into a well sprayed 9 by 13 inch pan. Bake at 350° for a minimum of 1 hour to a maximum of 1 and 1/2 hours. If using for a spread be careful not to over dry mixture in the oven. If using as an entree bake for 1 hour.
After cooling, break up loaf and mash with regular or soy mayo, chopped celery, olives, pickles, etc., to make spread. Loaf can also be frozen for use later.
Submitted by Sharon Robberson
Recipes are freely shared by members and friends of AnswersForMe © 2007. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives
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Article excerpt posted on en.intercer.net from Vegetarian recipes.
Four-Bean Salad
A twist on the old classic, “Three Bean Salad”. If you love the beans you will enjoy this salad with even more bean varieties…
1- 14 1/2-oz can cut green beans
1- 14 1/2-oz can cut yellow beans
1- 14 1/2-oz can red kidney beans
1- 14 1/2-oz can garbanzo beans
1/2 C canola oil
1/2 C white vinegar (or lemon juice)
3/4 C granulated sugar
1 tsp salt
1/2 C chopped green pepper
1 medium white onion, sliced
Using strainer, drain all beans.
In a medium bowl, mix oil, vinegar, sugar, and salt. Set aside.
In a large bowl, combine beans, green pepper, and onion. Pour dressing over beans. Stir gently. Store in refrigerator.
Servings: 15
Submitted by Debby Shabo Wade
Recipes are freely shared by members and friends of AnswersForMe © 2007. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives
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