Read more at the source: WEEKLY DEVOTIONAL
Article excerpt posted on en.intercer.net from Seventh-day Adventist Church.
Ecumenical Push to Reinforce Separation of Church and State Supported By Adventist Church
April 5, 2017: The Adventist Church is part of a group of 99 religious and denominational entities that have joined forces to combat what many perceive as a threat to the separation of church and state. On April 4, the inter-faith group sent a joint letter to Congress supporting the Johnson Amendment, a […]
Read more at the source: Ecumenical Push to Reinforce Separation of Church and State Supported By Adventist Church
Article excerpt posted on en.intercer.net from Adventist Today.
Victory day
It seemed like the most embarrassing day of his life, but now it is one James Standish hopes to relive, after the ultimate victory day.
Read more at the source: Victory day
Article excerpt posted on en.intercer.net from Adventist Record.
Peachy Breakfast Bake
A “peach” of a breakfast dish that can be made ahead of time and quickly warmed in the oven before serving.
1- 29 oz can sliced peaches (light syrup)
1 C barley flakes
1 C rice flakes
1- 14 oz can coconut milk
1 tsp vanilla
1/2 tsp sea salt
1 tsp stevia glycerite (Now Food Brand)
1/2 tsp ground coriander
1/8 tsp ground cardamom
2 C water
1 Tbsp grated orange rind (optional)
Preheat oven to 350°, spray a 9 by 13 banking pan with non-stick spray. Combine all ingredients in a large bowl and mix well. Pour into baking dish and bake at 350° for about 45 minutes until cereal flakes are tender. Serve warm with soy/nut/rice milk.
Servings: 6
Submitted by Caroline Brutsche
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: Peachy Breakfast Bake
Article excerpt posted on en.intercer.net from Vegetarian recipes.
Summer Squash Casserole
Savory casserole that uses squash as it’s main ingredient. Enjoy!
6 C squash, cut in 1 inch cubes
1 C chopped onions
1 C grated carrots
1 C (8 oz) sour cream
1 C mushrooms
1 C Bell’s stuffing mix or any other brand
1 C mushroom soup
2 Tbsp melted margarine
Cook squash and onion in 1/2 cup of water for 5 minutes and drain off water. Mix carrots, sour cream, soup, mushrooms, and 1/2 cup of stuffing. Place in 2 quart casserole dish. Mix remaining stuffing mix with margarine and and place on top of squash mixture. Cover and cook at 350° for 30 minutes.
Servings: 6
Submitted by Carol Claus
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: Summer Squash Casserole
Article excerpt posted on en.intercer.net from Vegetarian recipes.
