Read more at the source: 2017 ADRA APPEAL ENDS WITH CREATIVE FUNDRAISING
Article excerpt posted on en.intercer.net from Seventh-day Adventist Church.
Andrews Posts New Job Opening for Vice President for Diversity and Inclusion
April 19, 2017: Andrews University posted a brand new administrative vacancy to its official Facebook account today. The job is that of Vice President for Diversity and Inclusion.
Read more at the source: Andrews Posts New Job Opening for Vice President for Diversity and Inclusion
Article excerpt posted on en.intercer.net from Adventist Today.
Being a disciple
What the story of Ruth and a song by Chris Tomlin taught Glenn Townend about discipleship.
Read more at the source: Being a disciple
Article excerpt posted on en.intercer.net from Adventist Record.
Diet Wrecker Spinach Dip
This appetizer is all that its name implies…but if you like spinach you will adore this dip!
2-8 oz boxes of cream cheese
1 1/2 C fresh Parmesan cheese, grated
1 2/3 C Monterey Jack cheese, grated
1/4 C Cheddar cheese, grated
1 1/2 C sour cream
7 Tbsp mayonnaise
1/2 C milk
5 boxes of frozen spinach, thawed, patted dry
26 oz artichoke hearts, cut into fairly small pieces
1/3 C water chestnuts, shredded or finely chopped
1 Tbsp lime juice
salt, to taste
cayenne pepper, to taste
Preheat oven to 350°. Combine first six ingredients in oven or microwave safe dish and heat to soften until you can mix them easily. Add remaining ingredients and mix thoroughly. Spoon into a fairly deep 9 by 13 baking pan. Bake approximately one hour, covered. Cook an additional 10 minutes uncovered to make the top golden brown.
Submitted by Alicia Adams
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: Diet Wrecker Spinach Dip
Article excerpt posted on en.intercer.net from Vegetarian recipes.
Lima Bean Salad
These are not the lima beans you remember as a child. They are tasty, as well as nutritious. Try it soon!
2 10-oz packages frozen Lima beans
1 medium bunch celery, sliced
2 16-oz cans sliced black olives, drained
1 large bottle Italian salad dressing
(Reduced-calorie dressing works very well.)
Garlic powder (to taste)
Ground oregano (to taste)
1 lg white onion, sliced
Cook Lima beans according to package directions. Drain. While still warm, mix Lima beans with celery, olives, and salad dressing. Season to taste with garlic powder and oregano. Garnish salad with sliced onions. Marinate overnight in refrigerator until ready to serve.
Servings: 8
Submitted by Debby Shabo Wade
Recipe by Lyndelle Chiomenti
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: Lima Bean Salad
Article excerpt posted on en.intercer.net from Vegetarian recipes.
