Read more at the source: PUNCHING ABOVE THEIR WEIGHT: IRISH MISSION LEADERS MEETING REPORT 2
Article excerpt posted on en.intercer.net from Seventh-day Adventist Church.
Next generation church?
To stop the millennial exodus, we as a church need to stop and listen to them.
Read more at the source: Next generation church?
Article excerpt posted on en.intercer.net from Adventist Record.
Fresh Corn Salad
Here’s a wonderful raw salad that you make ahead of time. Simple to prepare and big on taste.
kernels from 2 ears of corn (approx. 2 C)
1/2 C chopped green pepper
1/2 C halved grape tomatoes or cherry tomatoes
1 sm can black olives, sliced
1 sm sweet onion, diced
1/3 C herb-flavored Feta cheese, crumbled
Toss all ingredients together and marinate in refrigerator.
Servings: 6
Submitted by Elaine Nelson
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: Fresh Corn Salad
Article excerpt posted on en.intercer.net from Vegetarian recipes.
Fresh Vegetable Soup
Fresh and lovely, you could serve this soup tonight and freeze some for later!
3 Tbsp butter or margarine
1 med onion, chopped
1 lg stalk celery with leaves
1 lg carrot, sliced
1 lg potato, peeled and diced
1 lg tomato, peeled and diced
3 Tbsp fresh basil, chopped
1 qt stock (McKay’s seasoning)
2 sm zucchini, sliced
1/2 head cauliflower (break into bite size florets)
1 tsp Lawry’s seasoning salt
1 tsp pepper, optional
1 C peas (fresh or frozen)
Parmesan cheese, optional
Melt butter or margarine in large stockpot. Add onion, celery and carrot. Cool 10 minutes, stirring occasionally. Add potato, tomato, basil and stock. Bring to boil, reduce to a simmer and cook 15 minutes. Add zucchini, cauliflower florets, seasonings and simmer 10-15 minutes. Add peas and cook for 5 minutes. Serve with Parmesan cheese if desired.
Servings: 6-8
Submitted by Betty Fike
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: Fresh Vegetable Soup
Article excerpt posted on en.intercer.net from Vegetarian recipes.
Macaroni Casserole
Here’s a nice twist on one of the old comfort foods with the addition of vegetables.
2- 8 oz pkgs elbow macaroni
2- 10 3/4 oz cans cream of mushroom soup
1 1/2 lbs sharp cheddar cheese, grated
1/2 C margarine
2 lg green peppers, chopped
2- 4 oz jars pimento, chopped
2- 8 oz cans water chestnuts, drained and sliced
2- 4 oz cans button mushrooms, drained
Cook and drain macaroni. Stir soup and cheese (reserve some for topping) into warm macaroni. Saute onions and peppers in margarine. Add sauteed vegetables along with remaining ingredients to macaroni mixture. Place in casserole dish and sprinkle with remaining cheese and bake, uncovered, at 350° for 30 minutes or until bubbly.
Servings: 12-16
Submitted by Alicia Adams
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: Macaroni Casserole
Article excerpt posted on en.intercer.net from Vegetarian recipes.
