Close to 200 staff attended this year’s conference, held in Cairns.
Read more at the source: Business Convention a highlight for SPD professionals
Article excerpt posted on en.intercer.net from Adventist Record.
Ivey’s Hot Holiday Herb Tea
Welcome family and friends to your home with this holiday herb tea.
1 box Celestial Seasonings no caffeine country peach passion tea
1 qt water
3-4 lemons
Sucanat to taste
In a large pot, bring water to a boil. Add all tea bags to water and let steep about 20 minutes. Add enough water to make a gallon of tea. Squeeze juice of lemons into tea and add sucanat to taste, (add more lemon juice for a more tart and delicious flavor and/or more water if it is too strong for your taste).
Variations: add 1/2 gallon of apple juice or white grape/peach juice in place of 1/2 gallon water. Serve on a buffet with cinnamon sticks and sliced lemons as garnish.
Servings: 1-1 1/2 gallons
Recipe by Donna Green Goodman
This recipe appeared in the December 2006 Message Magazine. Used with permission. 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: Ivey’s Hot Holiday Herb Tea
Article excerpt posted on en.intercer.net from Vegetarian recipes.
Lemon Lentil Pasta Salad
A light and lovely Mediterranean salad with crunch and spice.
1/2 C lemon juice (fresh-squeezed or bottled)
1 1/2 tsp salt
1/4 C olive oil
2 dashes hot sauce
2 cloves garlic, minced
2 C uncooked lentils
4 C water
2 C uncooked pasta shells
2 stalks celery, thinly sliced
2/3 C grated carrots
1/2 C chopped fresh parsley (or mint)
1/2 C pinenuts
In a small bowl, combine lemon juice, salt, olive oil, hot sauce, and garlic. Use wire whisk to blend. Refrigerate.
In a medium saucepan, combine lentils and 4 C of water. Bring to a boil and reduce heat. Cover and simmer until lentils are tender but not mushy (about 15 minutes). Drain and rinse with cool water. Set aside.
Cook pasta according to package directions until shells are tender but still firm. Drain and rinse with cold water.
In a large bowl, combine pasta, lentils, and remainder of ingredients. Pour dressing over salad and toss gently. Refrigerate overnight.
Serving suggestions: Place leaf lettuce on a platter and spoon salad onto lettuce.
Servings: 8
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: Lemon Lentil Pasta Salad
Article excerpt posted on en.intercer.net from Vegetarian recipes.
Muesli-Nut Fruit Salad
Light and refreshing, yet hearty and satisfying as well!
Fruit salad:
1/2 cantaloupe, peeled and cut into 1-inch pieces
1 apple, peeled, cored and cut into bite-size pieces
1 mango, peeled and cut into chunks
1 banana, thinkly sliced
2 peaches, coarsely chopped
5 strawberries, fresh or frozen, cut in slices
1 kiwi, sliced
Grapes, to amount desired
Muesli-Nut topping:
1/4 C quick or regular oats
1/4 C cashews, almonds, pecans or walnuts
2-4 Tbsp unsweetened, shredded coconut
1 Tbsp sesame seeds
1/2 C raisins, dried blueberries or dates (optional)
Tofu whipped cream:
1- 10-oz container tofu, soft
2 Tbsp canola oil or olive oil
2 Tbsp honey
1/2 tsp lemon juice
1/8 tsp salt
1 1/2 tsp vanilla
Put all tofu whipped cream ingredients in a blender. Blend until smooth and creamy. Chill until served.
In a medium-sized bowl, combine the fruit.
In a food processor, combine the oats, nuts, coconut and sesame seeds. Process with on/off turns until coarsely ground. Do not overprocess or the mixture will become a paste. Sprinkle over the fruit.
Stir in the raisins, dates, dried blueberries or dried fruit of choice. Serve topped with the tofu whipped cream.
Servings: 2
Submitted by Tyli Kyle
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: Muesli-Nut Fruit Salad
Article excerpt posted on en.intercer.net from Vegetarian recipes.
Mushroom Macaroni
Macaroni lovers will enjoy this version that incorporates mushroom soup into the recipe!
1 lb elbow macaroni, cooked
2- 8 oz cans mushroom soup
1 1/2 C of Velveeta cheese or melted cheese (reserve 1/2 C as topping)
2 cherry tomatoes
Cook and drain macaroni. Stir in mushroom soup after returning macaroni to pan and place on low heat on stove. Stir in cubed or melted cheese. Put into casserole dish top with reserved cheese. Prepare cherry tomatoes by scoring them into fourths but not cutting all the way through. Top casserole with cherry tomatoes. Bake in oven at 350° for 20 minutes.
Servings: 5
Submitted by Foxine Peck
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: Mushroom Macaroni
Article excerpt posted on en.intercer.net from Vegetarian recipes.
