Glenn Townend reflects on the wisdom of two old friends.
Read more at the source: Men of godly wisdom
Article excerpt posted on en.intercer.net from Adventist Record.
Breakfast Pudding
A healthy version of bread pudding that makes a special breakfast treat!
4 C brown rice, millet or buckwheat, cooked
(rice =1 1/3 C dry + 2 2/3 C water; millet or buckwheat = 1 C dry + 3 C water)
1 C raisins, or other chopped dried fruit
1/4 C raw slivered almonds or pecans or other nut pieces
1 Tbsp pineapple juice, concentrated
1 C cashews, washed and sterilized, or raw almonds
2 C water
1/2 C dates, chopped
1 tsp vanilla
2 Tbsp pure maple syrup
Mix first 4 ingredients toegether and spread into an 8×12 cake pan. Blend remaining ingredients in a blender and pour over first mixture. Mix well.
Bake at 350° until set, about 45 minutes.
Servings: 12 squares
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: Breakfast Pudding
Article excerpt posted on en.intercer.net from Vegetarian recipes.
Cream of Cauliflower Soup
A warm and satisfying soup that is dairy free.
Tbsp olive oil
1 C diced onion
6 C water
1/2 C chicken style seasoning
1 tsp onion powder
1 Tbsp dried parsley
1 C diced celery
2 C diced potatoes
2/3 C shredded carrots
1 C raw cashews
2 C water
1 1/2 C chopped fresh cauliflower
1 C frozen peas
In a large 4 quart pit, saute onions in olive oil until clear. Pour in 6 cups of water adding seasonings and bring to a boil. Add celery, potatoes and carrots, simmer over low heat until cooked.
Place cashews and 2 cups of water in a blender. Blend until creamy and smooth. Add blended mixture to soup and bring to a boil, stirring constantly. Reduce heat. Add fresh cauliflower and peas 5 minutes before serving time.
Servings: 6
Submitted by Yvonne Chant
Read more at the source: Cream of Cauliflower Soup
Article excerpt posted on en.intercer.net from Vegetarian recipes.
Garden Patch Potato Salad
Makes a pretty appearance on a bed of lettuce…can be made in “lite” as well. 8 C cooked, peeled, and cubed potatoes
2 C chopped fresh zucchini
1 C thinly sliced celery
3/4 C grated carrots
3 Tbsp finely-chopped onion
2 C sour cream (lite sour cream can be substituted)
2 Tbsp vinegar or lemon juice
1 Tbsp granulated sugar
1 tsp salt
1/2 teaspoon dill weed
1/4 tsp celery salt
In a large bowl, combine cubed potatoes, zucchini, celery, carrots, and onion. Toss together lightly. Set aside.
In a small bowl, combine remaining ingredients. Mix well. Add to vegetables and mix lightly. Chill in refrigerator until ready to serve.
Serving suggestions: If you want to make this special, you can pour the salad into a lightly greased 3-qt bowl, or mold and chill. When ready to serve, invert onto a bed of leaf lettuce and garnish.
Servings: 12
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: Garden Patch Potato Salad
Article excerpt posted on en.intercer.net from Vegetarian recipes.
Meatloaf II
Leftovers are great for sandwiches because it is so firm, yet moist. A must try.
1/2 C margarine*
1 lg onion chopped
1/2 lb Velveeta Lite (or 1 8-oz pkg cream cheese)*
6 slices whole-wheat bread, cubed
1 20-oz can Worthington Low Fat Vegetarian Burger, crumbled
1/2 tsp ground sage
1/4 tsp garlic salt
4 eggs*
In a medium skillet over medium-high heat, saute onion in margarine. Turn heat down and add Velveeta. Stir constantly until cheese has melted. Set aside.
In a large bowl, combine burger, bread, sage, salt and eggs. Add cheese sauce. Mix well. Pour into a greased 9″ x 13″ baking dish.
In a small bowl, combine 1/4 C ketchup, 2 Tbsp water, and 2 Tbsp brown sugar. Pour over meatloaf. Bake at 350° F for 45 minutes.
*Lite Version Substitution
1/4 C margarine and 1/4 C evaporated milk
1 8-oz pkg fat-free cream cheese
1 C egg substitute
Servings: 15
Submitted by Debby Shabo Wade
Recipe by Ruth Colvin
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: Meatloaf II
Article excerpt posted on en.intercer.net from Vegetarian recipes.
