Answers For Me | Page 83 | Intercer Adventist News

Meatloaf II

March 22, 2017 By admin

Leftovers are great for sandwiches because it is so firm, yet moist. A must try.

1/2 C margarine*
1 lg onion chopped
1/2 lb Velveeta Lite (or 1 8-oz pkg cream cheese)*
6 slices whole-wheat bread, cubed
1 20-oz can Worthington Low Fat Vegetarian Burger, crumbled
1/2 tsp ground sage
1/4 tsp garlic salt
4 eggs*

In a medium skillet over medium-high heat, saute onion in margarine. Turn heat down and add Velveeta. Stir constantly until cheese has melted. Set aside.

In a large bowl, combine burger, bread, sage, salt and eggs. Add cheese sauce. Mix well. Pour into a greased 9″ x 13″ baking dish.

In a small bowl, combine 1/4 C ketchup, 2 Tbsp water, and 2 Tbsp brown sugar. Pour over meatloaf. Bake at 350° F for 45 minutes.

*Lite Version Substitution

1/4 C margarine and 1/4 C evaporated milk
1 8-oz pkg fat-free cream cheese
1 C egg substitute

Servings: 15

Submitted by Debby Shabo Wade
Recipe by Ruth Colvin

Pecan Rolls

March 22, 2017 By admin

Nothing beats the smell of fresh sweet rolls in the air!

2 C scalded milk

1/2 C white sugar
1 tsp salt
1/2 C butter
2 pkgs dry yeast
1/4 C lukewarm water
1 egg, beaten
5 1/2 C white flour
1/2 C light Karo syrup
2 C light brown sugar
1/2 C whipping cream
3/4 C white sugar
cinnamon, to taste
pecans, as desired

Prepare first four ingredients. Scald milk and add sugar, salt, butter and stir until dissolved. Let cool and set aside.

Dissolve yeast in lukewarm water. Add to cool milk mixture. Add egg and flour. Mix well. Place in warm place, cover and let rise until double. While dough is rising, grease edges of 3 round cake pans. Combine syrup, sugar and cream. Divide into bottom of cake pans. Break pecans into pieces onto cream mix in pans as desired.

Punch down dough. Roll out on floured board to large rectangle. Spread with melted butter. Sprinkle with sugar/cinnamon mix. Roll dough like jelly roll. Cut into thirds. Cut each roll into 8 or 9 sections and place in cake pans. Cover and place in warm place and let rise until double. Bake at 350° for 30 minutes or until light to medium brown. Turn out onto rack and let cool.

Submitted by Mary K. Becker

Exposing Your Grace

March 15, 2017 By admin

Photo by Dreamstime

Dear God: It’s a new day and I thank You for bringing me to it; for the benefits of rest and renewal. I just finished reading about when Jesus healed several people of their physical problems. The Pharasees (religious leaders) scolded one man for carrying his bed roll on the Sabbath. Evidentailly the church leaders saw themselves as the designated “spiritual police” who were to make sure people didn’t break God’s laws. The only problem was, they didn’t really know You.

Jesus swept all of this away when he told the healed man to pick up his bed roll and walk. Controversy could have been avoided if He had just said, “get and and walk, you’re healed.” But Jesus came to change people’s misconceptions about You and Your character. This required a frontal attack on the sanctimonious piety being pushed by the religious leaders of that time. Eventually it got Him killed! But not before Jesus was able to expose their errors and spread the good news about God’s grace.

Thank You for loving me that much. Help me today to reflect this love to those around me.

In Jesus’ name. Amen!
Rich DuBose writes from Northern California.

Read more at the source: Exposing Your Grace

Article excerpt posted on en.intercer.net from Online prayers.

Fruit Soup

March 15, 2017 By admin

A great alternative to breakfast syrup that can be eaten over rice, toast, pancakes or waffles.

3 1/2 C unsweetened pineapple juice
1 1/2 C seedless grapes, sliced
3 bananas, sliced
3 1/2 Tbsp minute tapioca
2 small apples
3 C canned, frozen or fresh peaches
3 C strawberries or raspberries

Soak tapioca for 5 minutes in pineapple juice. Heat juice and tapioca on the stove until thick. Add fruits and stir.

Serve warm or chilled.

Servings: 6

Submitted by Tyli Kyle

Frog-Eye Salad

March 15, 2017 By admin

Children will especially love the name of this salad and you will love the taste. 2/3 C granulated sugar

2 Tbsp flour
1/2 tsp salt
1 3/4 C pineapple juice (juice from canned pineapple + water)
2 eggs beaten
3 qt water
2 tsp salt
1 Tbsp canola oil
1 16-oz package Acini de Pepe*
3 11-oz cans mandarin oranges, drained
2 20-oz cans pineapple chunks, drained (reserve juice)
1 20-oz can crushed pineapple, drained (reserve juice)
1 16-oz container Cool Whip (approx.), thawed
1 C miniature marshmallows (optional)
1 C grated coconut (optional)

In a medium saucepan, combine sugar, flour, and salt. Gradually stir in pineapple juice and egg. Cook over moderate heat, stirring until thickened. Cool to room temperature. Set aside.

In a large kettle over medium-high heat, bring water, salt and oil to a boil. Add Acini de Pepe. Cook at rolling boil until pasta is tender. Drain and rinse. Cool to room temperature.

In a large bowl, combine dressing and pasta. Mix lightly but thoroughly. Refrigerate overnight in an airtight container.

Remove pasta mixture from refrigerator. Add thoroughly-drained canned fruit and remaining ingredients to pasta mixture. Mix lightly but thoroughly. Refrigerate in an airtight container. Salad may be refrigerated for as long as a week, so it is really good for make-ahead meals.

*A pasta product about the size of BBs. Generally sold in a fox at the grocery store in the same section as other dry pastas.)

Servings: 25

Submitted by Debby Shabo Wade
Recipe by Jean Coneff

Meatloaf II

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Pecan Rolls

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Exposing Your Grace

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Fruit Soup

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Frog-Eye Salad

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