Do not be wise in your own eyes; fear the LORD and shun evil.
Read more at the source: Proverbs 3:7
Article excerpt posted on en.intercer.net from Daily Bible Promise.
International Congress Discusses Religious Discrimination
From ANN, August 30, 2017: A group of 600 religious freedom advocates, government officers, and church leaders from 65 countries met in Fort Lauderdale, Florida, from August 22-24 for the 8th International Religious Liberty Association (IRLA) World Congress. IRLA is sponsored by the Adventist Church but draws participants from diverse religious and belief backgrounds. […]
Read more at the source: International Congress Discusses Religious Discrimination
Article excerpt posted on en.intercer.net from Adventist Today.
Carrot Ring
Beautiful colors and visual appeal set this vegetable dish apart!
2 C grated carrots
1 Tbsp grated onion
1 C skim milk
1 tsp granulated sugar
1 tsp salt
2 Tbsp margarine
2 Tbsp flour
3 eggs
1/4 C finely-chopped fresh parsley
In a large bowl, mix all ingredients. Pour into greased ring baking mold. Set in a pan of water and place in oven. Bake at 300° F for about 1 hour or until firm.
Serving Suggestions: After turning the ring onto a platter and unmolding, put cooked, frozen green peas in the center.
Servings: 8
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
Read more at the source: Carrot Ring
Article excerpt posted on en.intercer.net from Vegetarian recipes.
Carrot Salad
These cooked carrots are complemented well by a tangy lemon dressing.
1 lb carrots, sliced 1/3″ thick
Salt to taste
1 sm peeled garlic clove
2 Tbsp extra virgin olive oil
1 Tbsp lemon juice
1 tsp dried mint
Cayenne pepper to taste
1 lemon cut into 4 quarters
In a saucepan, cover carrots with water. Add salt and bring to a boil. Cover and simmer on medium heat until carrots are just tender. Drain carrots and transfer to a shallow serving dish.
For the dressing, crush the garlic with a pinch of salt and chop it very fine. Put garlic in a bowl and gradually whisk in olive oil. Whisk in lemon juice and add mint. Season dressing with cayenne pepper.
Add dressing to the carrots and mix well. Serve warm with the quartered lemons.
Servings: 4
Submitted by Gayla Massah
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
Read more at the source: Carrot Salad
Article excerpt posted on en.intercer.net from Vegetarian recipes.
Spanish Meat Balls
Recipe allows the sauce to be adaptable, use regular gravy, mushroom or celery soup instead of a tomato base.
1 C walnuts or pecans, ground
1 C grated yellow cheese
1/2 C cottage cheese
1 C cracker crumbs or half bread crumbs
1 onion, chopped very fine
4 or 5 eggs
pinch or 2 or garlic salt
Mix all ingredients together. If too moist, add more cracker crumbs. If not moist enough, add more cottage cheese. Make balls about walnut size. Drop in hot olive oil and fry until brown. When they are brown, place in a casserole dish.
Sauce:
1 onion
1 can tomato soup
1 or 2 cans of hot sauce
2 tsp sugar
pinch garlic powder
pinch of chili powder or as desired
2 tsp minced bell pepper
1-2 bay leaves, whole
Simmer onion in pan used for frying balls. Add rest of the ingredients, tomato soup, hot sauce, and seasonings. Simmer for 30 minutes. Pour sauce over the meat balls. Bake at 350° for 30 minutes. If sauce is made ahead, bake for 15 minutes before serving.
Note: Sauce can be not cooked and baked over meat balls in oven or partially cooked and then added to meat balls.
Submitted by Pearl Otis
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
Read more at the source: Spanish Meat Balls
Article excerpt posted on en.intercer.net from Vegetarian recipes.
