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You are here: Home / Archives for News and Feeds

Elijahs Needed Today

January 27, 2017 By admin

Yet I have left me seven thousand in Israel, all the knees which have not bowed unto Baal, and every mouth which hath not kissed him. 1 Kings 19:18. Elijah had thought that he alone in Israel was a worshiper of the true God. But He who reads the hearts of all revealed to the prophet that there were many others who, through the long years of apostasy, had remained true to Him…

Read more at the source: Elijahs Needed Today

Article posted on en.intercer.net from Rose’s Devotional.

Rose’s Devotionals are prepared by Rose Hartwell, one of the Intercer founders. Since 1999, Rose sends out a daily devotional newsletter that includes a commentary on a Bible passage, a list of prayer requests for the current week and an illustration from daily life that applies to the Bible passage in study.

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Filed Under: News and Feeds, Rose's Devotional Tagged With: earth, god, knees, love, news and feeds, power, today, true

With conflict increasing worldwide, Adventists talk peacemaking at the United Nations

January 27, 2017 By admin

Church leaders emphasize the value of Adventist voice in discussions of peacemaking and promotion of human dignity.

Read more at the source: With conflict increasing worldwide, Adventists talk peacemaking at the United Nations

Article posted on en.intercer.net from Adventist.org News Feed.

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Filed Under: Adventist News Network, News and Feeds Tagged With: adventist news network, church, education, family, flickr, history, mission, network, resources, united states

Broccoli and Pea Salad

January 26, 2017 By admin

A delicious high fiber raw salad that you can serve any day or for special occasions.

1 lg bunch of broccoli cut into bite size pieces
1 sm pkg of frozen peas, thawed or fresh summer peas
2 stalks of celery, sliced thin
1/4-1/2 sliced almonds, dry roasted
1 tsp dill (or more to taste)
1/2-1 C Vegenaise mayonnaise (grape seed is best)

Place vegetables in a large mixing bowl. Add the almond and mix. Add dill and vegenaise mixing thoroughly. Serve at room temperature.

Servings: 4-6

Submitted by Valentina Dragomir

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: Broccoli and Pea Salad

Article excerpt posted on en.intercer.net from Vegetarian recipes.

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Filed Under: News and Feeds, Vegetarian recipes Tagged With: answers for me, articles, inspire, inspire-contact, recipe-archives, vegetarian recipes, vimeo, virtuous-woman

Apple Burritos

January 26, 2017 By admin

Innovative recipe that combines tortillas with fruit. Would be wonderful with a whipped topping.

10 Golden Delicious apples, chopped (may substitute other kinds)

3/4 C apple juice concentrate
3/4 C water
3 Tbsp cornstarch
4 Tbsp honey
14 tortillas (flour)

Heat first 5 ingredients on stove until thick. Warm each tortilla and place 1/2 cup of filling in each. Fold in sides and rolled up like burritos. Place on a cookie sheet and bake until crispy, about 15 minutes at 350°.

Servings: 14

Submitted by Talea Kyle

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: Apple Burritos

Article excerpt posted on en.intercer.net from Vegetarian recipes.

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Filed Under: News and Feeds, Vegetarian recipes Tagged With: dear-god, ecard-help, facebook, health, inspirational, inspire, inspire-courage, recipe-archives, vegetarian recipes

Chicago Pizza Crust

January 26, 2017 By admin

If you like a thicker and puffier pizza crust this is the recipe for you.

1 1/4 C warm water (105° to 115° F)
1 Tbsp active dry yeast
1 Tbsp granulated sugar
1/4 C canola oil
2 1/2 to 3 C unbleached white flour
1 tsp salt

In a large bowl, combine warm water, yeast, and sugar. Set aside and let foam. When foam has formed, add oil, salt, and 1 1/2 C flour. Stir until mixed, then beat for 1 minute. Add enough flour to make a firm dough, then turn dough out onto counter and knead, incorporating enough flour so dough is not sticky.

Place dough in a clean, greased bowl. Cover and let rise for 15 minutes. Spread with fingers in greased pizza pan that has been sprinkled with yellow corn meal.

Place dough in a clean, greased bowl. Cover and let rise for 15 minutes. Spread with fingers in greased pizza pan that has been sprinkled with yellow corn meal.

Serving suggestion: You can use this for the Garden Pizza base or create your own pizza. For pizza, just add your favorite spaghetti sauce and favorite toppings. Top with cheese and bake at 350° F for 15 to  20 minutes or until golden.

Servings: 15

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: Chicago Pizza Crust

Article excerpt posted on en.intercer.net from Vegetarian recipes.

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Filed Under: News and Feeds, Vegetarian recipes Tagged With: answers, answers for me, chicago, chicago-pizza-crust, dear-god, facebook-google, garden-pizza, inspire, pizza, vimeo

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