Read more at the source: GYC EUROPE FOCUS ON UK
Article excerpt posted on en.intercer.net from Seventh-day Adventist Church.
First European Union to Ordain Women Postpones Further Female Ordination
May 24, 2017: The Adventist denomination’s Netherlands Union Conference (NUC) has decided to postpone further ordination of women until later this year. The decision was made in the run-up to the May 4-6 NUC constituency meetings. Further ordination of women will only take place after the October General Conference Annual Council meetings to be […]
Read more at the source: First European Union to Ordain Women Postpones Further Female Ordination
Article excerpt posted on en.intercer.net from Adventist Today.
Business Convention a highlight for SPD professionals
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.
