Dr Tom Evans has been named as the new president for the North New South Wales (NNSW) Conference.
Read more at the source: New president for North New South Wales
Article excerpt posted on en.intercer.net from Adventist Record.
Lentil Soup with Chard or Spinach
Lentil soup with greens, a nutritional power house of vitamins, minerals and legume protein.
1/4 C olive oil
1 C coarsely chopped onion
2 lg garlic cloves, minced
2 C lentils, rinsed and drained
1 C chopped, peeled tomatoes with juice
1 lb fresh chard or spinach, chopped finely
6-8 C water
salt to taste
1/8-1/4 C vinegar or lemon juice
Heat 2 tablespoons of olive oil in large pot and cook onions until wilted (6-8 minutes). Add garlic and stir for 30 seconds. Add lentils and toss to coat. Pour in tomatoes and stir in chard or spinach. Add 6 cups of water, cover and bring to boil over medium heat. Reduce heat and simmer covered for 50-60 minutes until lentils are tender. Add more water to desired consistency. Season with salt, lemon juice or vinegar. Stir in 2 tablespoons of olive oil just before serving.
Servings: 6-8
Submitted by Glenna J. Eady
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: Lentil Soup with Chard or Spinach
Article excerpt posted on en.intercer.net from Vegetarian recipes.
Lima Walnut Loaf
Try this savory entree made with Lima beans-which no one would ever guess! Serve with cashew gravy or mushroom gravy of choice.
2 C cooked Lima beans, mashed
1 C walnuts, finely chopped
1/2 black olives, chopped
1/4 C oil
3 C crushed corn flakes
1 tsp poultry seasoning
1 sm onion, chopped
1/4 C vegetable broth or water
1/2 tsp baking powder
Mix all ingredients in a large mixing bowl. Mixture will be stiff. Spoon into 9 inch oiled baking pan. Bake at 350° for 45 minutes.
Servings: 6
Submitted by LaVella Pinkney
Recipes are freely shared by members and friends of AnswersForMe © 2011. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives
Read more at the source: Lima Walnut Loaf
Article excerpt posted on en.intercer.net from Vegetarian recipes.
Plum Crisp
Here’s a wonderful way to use the bountiful plums of summer. Serve hot or cold and topped with the ice cream of your choice.
6 C sliced fresh plums
1 C sugar
1 tsp of cinnamon
1/2 C flour
dash of salt
Topping:
1 1/3 C quick oats
2/3 C flour
1 1/2 C brown sugar
1/2 tsp nutmeg
1 tsp cinnamon
1/2 C butter or margarine
Mix first 5 ingredients together and let stand 5 minutes. Stir again and pour into a buttered 9 by 13 inch pan. Mix first 5 ingredients of topping together, stir well. Mix in softened butter. Sprinkle mixture on top of fruit. Bake at 375° for 40 minutes.
Servings: 6-8
Submitted by LaVella Pinkney
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: Plum Crisp
Article excerpt posted on en.intercer.net from Vegetarian recipes.
Squash Casserole
Great dish for a potluck or get-together with friends and family.
2 lbs zucchini (or winter squash), sliced
1/4 C chopped onion
1 10.75-oz can cream of mushroom soup
1 C fat-free sour cream
1 tsp McKay’s Chicken-style Seasoning
1 C grated carrots
1 12 1/2-oz can Worthington FriChik (optional) (not included in with nutritional analysis)
1 8-oz can seasoned dry bread crumbs
1/2 C hot water
In a large kettle over medium-high heat, cook squash and onions in boiling, salted water for 5 minutes, drain.
In a large bowl, combine cream of mushroom soup, sour cream and McKay’s Chicken-style Seasoning. Stir in carrots, fold in drained squash, onions, and FriChik (if you choose to use it.) Mix well.
In a medium bowl, combine bread crumbs and boiling water. Spread half the bread crumb mixture in the bottom of a 9″ x 13″ baking dish. Spoon vegetable mixture on top. Sprinkle remaining bread crumbs over vegetable mixture. Bake at 350° F, covered, for 45 minutes.
Servings: 15
Submitted by Debby Shabo Wade
Recipe by Sara Taylor (adapted by Debby 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: Squash Casserole
Article excerpt posted on en.intercer.net from Vegetarian recipes.
