Church in the city or out in the sticks. Which is better?
Read more at the source: Are regional churches dead?
Article excerpt posted on en.intercer.net from Adventist Record.
French Country Soup
Hearty and flavor filled vegetable soup with a French twist.
3 Tbsp butter or margarine
2 med carrots, sliced
2 stalks celery with leaves
1 qt stock (McKay’s seasoning)
2 med potatoes, peeled and diced
2 C green cabbage, sliced
1 med turnip, peeled and diced
1/3 C barley
2 Tbsp dry onion flakes
1 Tbsp fresh thyme leaves
1 tsp each: Lawry’s seasoning, salt, pepper
1 bay leaf
1/2 tsp sugar
1/4 C frozen peas
1/2 tsp garlic salt (optional)
Melt butter or margarine in stock pot. Add carrots and celery and cool 10 minutes. Add stock and the rest of ingredients except peas. Cook over medium heat covered for 35-45 minutes. Stir occasionally. Add seasonings last 10 minutes. Add peas and simmer 5 more minutes. Remove bay leaf and serve with crusty bread.
Note: Barley may be cooked in advance and vegetables sliced in a Cuisinart to sped up cooking time.
Servings: 6-8
Submitted by Betty Fike
Read more at the source: French Country Soup
Article excerpt posted on en.intercer.net from Vegetarian recipes.
Golden Salad
Beautiful color will set this salad apart along with yummy taste!
1/2 head cabbage, or more, finely shredded
2 or 3 carrots, grated
Cheddar cheese, grated
Salad dressing, (enough to hold salad together)
1-2 Tbsp lemon juice, optional
Mix all ingredients together with enough of the Salad dressing to give it consistency. Should not be runny but enough to hold salad together. Serve in a pretty bowl or on individual plates on beds of crisp lettuce.
Submitted by Patricia Otis
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: Golden Salad
Article excerpt posted on en.intercer.net from Vegetarian recipes.
Mexican Casserole
A wonderful Spanish influenced casserole. A good choice when prep time is short and a flavorful dish is desired.
1 lg bag of corn chips (for less salt, may substitute a dozen corn tortillas)
2-8 oz cans of enchilada sauce
2 C of equal amounts of Monterey Jack and Cheddar cheese
1/2 lb frozen vegetarian chicken roll, sliced and shredded
Garnish:
4 cherry tomatoes
3 sprigs of parsley
Cut through the tomatoes until reaching the stem, separate the tomato but do not pull apart. Use parsley sprigs as the “leaves” for the tomatoes.
Put a thin layer of enchilada sauce into the bottom of a 2 quart casserole. If using tortillas, dip first into hot oil or put on a medium skillet to warm. If using corn chips, layer onto the sauce in casserole, followed by a layer of cheese mixture and a layer of chicken. Use this method if using tortillas as well. Repeat layers until the casserole is filled. Bake in oven at 350° for 45 minutes. Garnish with tomatoes.
Submitted by Foxine Peck
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: Mexican Casserole
Article excerpt posted on en.intercer.net from Vegetarian recipes.
Nut Butter and Jelly Oatmeal
A new way to spiff up your regular oatmeal!
2 C quick oats
3 C water
1/2 C nut or seed butter (almond, cashew, sunflower seed, etc.)
1/2 C fruit sweetened jelly or spread
1 1/3 C raisins
Cook oatmeal until well done. Stir in remaining ingredients and serve.
Servings: 3
Submitted by Bonnie Sue Patten
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: Nut Butter and Jelly Oatmeal
Article excerpt posted on en.intercer.net from Vegetarian recipes.
