Adventist members abroad join forces, send volunteers to assist efforts
Read more at the source: Dominica goes from relief to rebuild thanks to International support
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Closer To Heaven
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Adventist members abroad join forces, send volunteers to assist efforts
Read more at the source: Dominica goes from relief to rebuild thanks to International support
Article posted on en.intercer.net from Adventist.org News Feed.
By admin
Nothing can be better than a “chip” cookie.
3/4 C vegetable margarine
2/3 C brown sugar
1/3 C evaporated cane juice crystals
1 Tbsp EnerG egg replacer dissolved in 4 Tbsp water or soymilk
1 tsp alcohol-free vanilla flavoring
1 C unbleached all-purpose flour
3/4 C whole-wheat pastry flour
1/4 C carob powder
1/4 C Roma
1 heaping tsp Featherweight baking powder
1/2 tsp salt
1 1/2 C your favorite carob chips
1/2 C your favorite chopped nuts (I use macadamia nuts.)
Preheat oven to 375° F. In a large bowl, cream margarine and sugars. Add egg replacer and vanilla flavoring. In a small bowl, combine dry ingredients. Add dry ingredients to creamed ingredients, stirring until soft dough forms. Add carob chips and nuts. Spoon by the tablespoonful onto an ungreased baking sheet. Bake until cookies are set and bottoms are lightly browned. Transfer cookies to wire rack to cool.
Servings: 4 dozen cookies
Donna Green Goodman, M.P.H. is a health educator living in Huntsville, Alabana and author of Something to Shout About. These recipies first appeared in the March/April 2007 Message Magazine. Used with permission. All rights reserved © 2007 AnswersForMe.org. Click here for content usage information.
Read more at the source: Carob Chip Cookies
Article excerpt posted on en.intercer.net from Vegetarian recipes.
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Creamy and slightly tart sauce that would be great over vegetables or entrees.
2 Tbsp margarine
2 T flour
1 C skim milk
1 Tbsp lemon juice concentrate
1 C sour cream
In medium sauce pan over medium heat, melt margarine. Add flour to make a thick paste. Slowly add milk and whisk till smooth. Cook until thickened. Remove from heat and add lemon juice and sour cream and whisk until smooth. Serve Warm.
Serving Suggestions: Spoon over patties or roasts. Can be used on vegetables as well.
Servings: 2 1/4 cups (approximately 15 servings)
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: Divan Cream Sauce
Article excerpt posted on en.intercer.net from Vegetarian recipes.
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These nutritious patties are made with wheat germ, oatmeal and other good things. 1/4 C warm water (105° F to 115° F)
1/1/2 tsp active dry yeast
1/2 tsp sugar
1 med onion, chopped
1 clove garlic, minced
1 1/2 C wheat germ (raw or toasted)
1 Tbsp soy sauce
2 eggs
1 C quick oatmeal
1/2 tsp ground sage
1 12-oz can evaporated milk
Sauce:
1 can mushroom soup
1 1/2 cans milk
In a small bowl, combine water, yeast, and sugar. Set aside till foamy.
In small skillet over medium-high heat, saute onion in 1 Tbsp oil. When tender, add garlic and saute 2 minutes longer. Set aside.
In a large bowl, combine wheat germ soy sauce, eggs, quick oats, sage, evaporated milk, yeast mixture, and sauteed mixture. Stir well and let stand 5 to 10 minutes. Spray a large skillet with vegetable spray and drop mixture in by spoonfuls; fry on both sides. (This can be done in the oven on a greased cookie sheet—bake at 350° F for 20 to 30 minutes, turning once.) Arrange patties in a 9″ x 13″ baking dish.
In a small bowl, combine mushroom soup and milk. Pour over patties. Bake at 350° F for about 30 minutes, or until bubbly.
Optional: For some crunchiness: add 1/2 C chopped walnuts to the mixture before frying.
Servings: 15 patties
Submitted by Debby Shabo Wade
Recipe by Jeanne Jarnes
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: Wheat Germ Patties
Article excerpt posted on en.intercer.net from Vegetarian recipes.
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Beloved Voice of Prophecy soloist Del Delker passed to her rest this morning (Jan. 31, 2018) in Porterville, Califoria, at the age of 93. For more than five decades, whether over the airwaves, in a church or at an evangelistic meeting, her strong contralto voice unabashedly shared Christ’s love with rapt audiences around the world.
“Del had the ability to preach a sermon through a song,” said Shawn Boonstra, Voice of Prophecy speaker/director. “Her face was radiant with…
Read more at the source: Del Delker, Voice of Prophecy soloist, passes to her rest
Article posted on en.intercer.net from Adventist.org News Feed.
