Blessed are the pure in heart, for they will see God.
Read more at the source: Matthew 5:8
Article excerpt posted on en.intercer.net from Daily Bible Promise.
Adventist leaders call for training of next generation of leaders
Young people take the spotlight at an annual leadership summit in Ukraine.
Read more at the source: Adventist leaders call for training of next generation of leaders
Article posted on en.intercer.net from Adventist.org News Feed.
Mushroom Paté
A tasty spread that makes a terrific alternative to traditional meat-based paté. Excellent for topping crackers or spreading on bread, or as a veggie dip.
1 C mushrooms, button or portabellas
1 C walnuts, soaked and rinsed
1 clove garlic
1 Tbsp Red Miso
3 Tbsp olive oil
Put all ingredients into a food processor and process until smooth. Adjust flavors to suit taste.
Slice zucchini, yellow squash or jicama in thin rings and apply a dollop of paté on top. Makes a lovely hors d’oeuvres tray on a bed of red tip lettuce.
Servings: 1 1/2 cups
Submitted by Nancy Riedesel
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: Mushroom Paté
Article excerpt posted on en.intercer.net from Vegetarian recipes.
Old Fashioned Gingerbread Cake
With the option of making spicy cake fat free, how could you go wrong?
2 1/2 C unbleached white flour
1 1/2 tsp baking soda
1 tsp ground ginger
3/4 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp salt
1/2 C shortening*
1/2 C granulated sugar
1 C molasses
1 egg (or 1/4 C egg substitute)
1 C cold water
In a large bowl, combine all dry ingredients. Set aside.
In a medium bowl, combine shortening, molasses, egg, and water. Pour all at once into dry ingredients. Mix together either by hand or electric mixer until thoroughly combined. Pour into greased 9″ x 12″ cake pan. Bake at 350° F for 30 minutes or until a toothpick inserted into center of cake comes out clean. Serve warm with a whipped topping.
*1/4 Prune Whip can be substituted. This dessert will then be fat-free.
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: Old Fashioned Gingerbread Cake
Article excerpt posted on en.intercer.net from Vegetarian recipes.
Curried Pasta and Fruit Salad
Try this delicious combination of fruit, vegetable and faux chicken with a dash of curry for flavor!
1 1/3 C uncooked pasta shells
1 Tbsp canola or olive oil
1 12.5-oz Worthington FriChik, diced
1 1/2 C seedless green grapes
1 1/2 C cubed cantaloupe
3/4 C sliced celery
Dressing:
1 Tbsp olive oil
1/3 C chopped white onion
2 tsp curry powder
1/2 C plain yogurt
1/2 C low-fat mayonnaise
3 Tbsp pickle relish
3/4 tsp salt
Cook pasta according to package directions using 1 Tbsp of oil. Drain, rinse, and set aside.
In a small skillet, heat 1 Tbsp olive oil. Add onion and saute until tender. Add curry powder and cook to release flavors. Remove from heat and set aside.
In blender, combine yogurt, mayonnaise, pickle relish, salt and onion mixture. Blend until smooth. Set aside.
In large bowl, combine pasta, diced FriChick, grapes, cantaloupe, celery and dressing. Toss well. Cover and chill in refrigerator overnight.
Servings: 10
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: Curried Pasta and Fruit Salad
Article excerpt posted on en.intercer.net from Vegetarian recipes.
