My flesh and my heart may fail, but God is the strength of my heart and my portion forever.
Read more at the source: Psalm 73:26
Article excerpt posted on en.intercer.net from Daily Bible Promise.
SOLOFEST AT BALHAM
Solofest a programme geared toward singles.
Read more at the source: SOLOFEST AT BALHAM
Article excerpt posted on en.intercer.net from Seventh-day Adventist Church.
CREATION HOLIDAY BIBLE SCHOOL FOR BOURNVILLE CHILDREN
Vacation Bible School for children and the community at West Heath Community Centre
Read more at the source: CREATION HOLIDAY BIBLE SCHOOL FOR BOURNVILLE CHILDREN
Article excerpt posted on en.intercer.net from Seventh-day Adventist Church.
Sweet Potato Pudding
A healthy and sweet, dairy free dessert that serves quite a few.
6 lg sweet potatoes, steamed and mashed
1/2 C whole wheat pastry flour
3/4 C date pieces or raisins
1 tsp EnerG baking powder
1/3-1/2 C soy milk
2- 16 oz cans coconut milk, lite or regular
2 tsp vanilla
1/2 tsp coriander or nutmeg
1/2 tsp salt
1 Tbsp Smart Balance lite margarine, melted
Reheat oven to 350°. In a bowl mix together potatoes, powder, flour and dates. Mix in a bowl, soy milk, coconut milk, vanilla, coriander, salt and margarine. Pour milk mixture into potato mixture and beat until smooth. Pour into a greased 13 by 9 inch pan. Let the pudding rest 30 minutes before baking. Bake for 1 hour until center is set. Serve hot or cold.
Servings: 16
Submitted by Rose Mary Carper
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: Sweet Potato Pudding
Article excerpt posted on en.intercer.net from Vegetarian recipes.
Cheese-Scalloped Potatoes/Carrots
Scalloped potatoes has long been a comfort food. This recipe is made with the addition of carrots and with a cheese and cracker topping.
2 C boiling water
2 tsp salt
5 C potatoes, peeled and sliced
1 1/2 C chopped onions
2 C carrots, peeled and sliced
Sauce:
3 Tbsp margarine
2 Tbsp flour
1 tsp salt
1 1/2 C milk
dash of cayenne pepper
1 1/2 C grated Cheddar cheese (reserve 1/2 C for topping)
3/4 C coarsely crushed crackers
Cook all the vegetables in salted, boiling water for 5 minutes. Drain. Place in an 9 by 13 inch oiled casserole. Prepare sauce by melting margarine in a sauce pan. Stir in flour, cooking and stirring for 1 or 2 minutes. Add salt, milk, cayenne and cheese, stirring and cooking on low until cheese is melted. Pour over the vegetables in the casserole.. Top with an additional 1/2 cup of Cheddar cheese and 3/4 cup of coarsely crushed crackers. Cover with foil and bake for 1 hour at 375°. Remove foil for the last 10 minutes.
Servings: 6
Submitted by Amy Stuart
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: Cheese-Scalloped Potatoes/Carrots
Article excerpt posted on en.intercer.net from Vegetarian recipes.
