It seemed like the most embarrassing day of his life, but now it is one James Standish hopes to relive, after the ultimate victory day.
Read more at the source: Victory day
Article excerpt posted on en.intercer.net from Adventist Record.
Closer To Heaven
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By admin
It seemed like the most embarrassing day of his life, but now it is one James Standish hopes to relive, after the ultimate victory day.
Read more at the source: Victory day
Article excerpt posted on en.intercer.net from Adventist Record.
By admin
Crunchy, flavorful and just plain delicious!
2 lg ears of fresh corn
1 green or red bell pepper, chopped
2 lg ripe tomatoes, chopped
1 C jicama, cubed
1/2 C diced sweet red onion or 5 green onions, chopped
1/4 C fresh cilantro or parsley, minced
lettuce leaves as garnish
Dressing:
2 Tbsp fresh lemon or lime juice
1 Tbsp honey
1 Tbsp olive oil
1/4 C water
1/2 tsp salt
1/2 tsp onion powder
2 cloves fresh garlic, minced
1/4 tsp ground oregano
1/4 tsp ground basil
Place all dressing ingredients in a cup or jar with a tight lid and shake to blend(can be made a day ahead). Chill.
Husk and wash corn, cut kernels of corn from the cobs. Wash remaining vegetables and chop or slice as directed. Mince cilantro or parsley. Place all fresh vegetables, herbs and dressing (may need only 1/3 cup) in a large bowl lined with lettuce leaves.
Servings: 12
Submitted by Susan Lewis
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 Sweet Corn Salad
Article excerpt posted on en.intercer.net from Vegetarian recipes.
By admin
Try this festive dairyfree “cheese ball” on crackers and raw veggies, or use your imagination!
30 oz can fruit cocktail
1/2 C drained crushed pineapple
5 Tbsp Ultra Gel
1 pkg Mori-nu, firm or extra firm or 1 pkg water packed firm tofu, drained
1 pkg 4.0 oz Mori-nu vanilla instant pudding
8 oz Tofutti cream cheese
pecans (chopped, enough to coat the ball 1/2 C)
Drain the fruit cocktail well. Chop the fruit and drain well again. If using water packed tofu, drain tofu well also. When the fruit and tofu are well drained mix tofu and cream cheese in a heavy duty mixer or food processor. Slowly add dry pudding mix and the Ultra Gel. Stir in the drained fruit including the pineapple.
In about a quart size bowl, butter the inside and add some of the nuts in the bottom of the bowl. Add the mixture to the bowl and chill over night. When ready to remove from the bowl, turn upside down onto a plate. If the mixture will not slip out, use a thin spatula to gently remove. With your hands press some chopped pecans all over the ball. Chill until ready to eat.
Servings: 12-15
Submitted by Marolyn Aronson
Read more at the source: Marolyn’s Tofutti Cream Cheese Ball
Article excerpt posted on en.intercer.net from Vegetarian recipes.
By admin
A mock-chicken crowd pleaser. Make this when you have company coming over or for a function that needs a special dish.
1 pkg croutons
1/4 c margarine
1 C water
1/2 onion, chopped
1/2 C celery, chopped
3/4 tsp salt
2 1/2 C mock chicken (cut up)
1/2 C salad dressing
2 eggs
1 1/2 C milk
1 can cream of mushroom soup
grated cheese (optional)
Mix the first six ingredients and let set over night. Mix chicken and salad dressing and add to croutons. Blend eggs, milk and soup. combine with the rest of the ingredients and mix well. Bake covered at 350° for one hour. If desired, cover with cheese for the last 10 minutes of baking.
Servings: 6-8
Submitted by Jan Haveman
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: Mock Chicken Casserole
Article excerpt posted on en.intercer.net from Vegetarian recipes.
By admin
Here’s a wonderful cake that’s topped with snowy white coconut frosting.
1 1/4 C boiling water
1 C old-fashioned rolled oats
1 C brown sugar
1 C granulated sugar
1 1/3 C unbleached white flour
1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp baking soda
2 eggs (or 1/2 C egg substitute)
1/2 C margarine
Coconut frosting:
5 Tbsp margarine
1 C chopped walnuts
1/2 C brown sugar
1/4 C evaporated skim milk
1/2 tsp vanilla extract
1 C grated coconut
In a large bowl, pour boiling water over oatmeal. Let stand 20 minutes. Add other cake ingredients and mix well. Pour into greased 9″ x 13″ cake pan. Bake cake at 350° F for 45 minutes or until toothpick inserted into center of cake comes out clean.
In a small saucepan over medium heat, melt 6 Tbsp margarine. Add other frosting ingredients and warm until sugar dissolves. Remove from heat. Spread over cake while still warm. Serve warm. This can be reheated in oven or microwave before serving.
Servings: 15
Submitted by Debby Shabo Wade
Recipe by Ruth Colvin
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: Oatmeal Cake with Coconut Frosting
Article excerpt posted on en.intercer.net from Vegetarian recipes.