Intercer Adventist News

Closer To Heaven
You are here: Home / Archives for answers for me

Cream of Cauliflower Soup

By

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.

Meatloaf II

By

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.

Swiss-style Green Beans

By

Creamy and cheesy green bean dish that will get compliments.

2 Tbsp margarine
1 Tbsp grated onion
1 8-oz can sliced mushrooms, drained
1/2 tsp salt
1/2 C finely-chipped green pepper
2 Tbsp flour
2 tsp granulated sugar
1 C sour cream
1 C grated Swiss cheese
2 lbs fresh green beans, ends trimmed, cooked and drained

In a large skillet over medium heat, saute onion, mushrooms, and green pepper, in margarine till tender. Stir in flour, salt, and sugar to make a paste. Stir in sour cream until well blended. Remove from heat and stir in green beans and cheese. Turn into a greased 8″ square baking dish. Top with 1 C crushed corn flakes if desired. Bake at 350° F for 20 minutes or until bubbly.

Servings: 8

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: Swiss-style Green Beans

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

Santa Fe Soup

By

Enjoy this hearty vegetarian soup chocked full of protein and fiber rich beans.

1 can pinto beans
1 can kidney beans
1 can black beans
1 can whole kernel corn
1 can diced tomatoes
1 can vegetarian burger
1 chopped onion (saute separately)
1 pkg Ranch dressing
1 pkg Fritos scoops
1/2-1 pkg Taco seasoning
Sour cream (as garnish) 

Break up the burger and dump all but the Fritos and sour cream into a slow cooker. Mix well. Turn on low and leave for 6 to 8 hrs. Serve with Fritos and dollops of sour cream.

Servings: 4-6

Submitted by Jan Haveman

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: Santa Fe Soup

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

Fruit Soup

By

A great alternative to breakfast syrup that can be eaten over rice, toast, pancakes or waffles.

3 1/2 C unsweetened pineapple juice
1 1/2 C seedless grapes, sliced
3 bananas, sliced
3 1/2 Tbsp minute tapioca
2 small apples
3 C canned, frozen or fresh peaches
3 C strawberries or raspberries

Soak tapioca for 5 minutes in pineapple juice. Heat juice and tapioca on the stove until thick. Add fruits and stir.

Serve warm or chilled. 

Servings: 6

Submitted by Tyli Kyle

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: Fruit Soup

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

About Intercer

Intercer is a website with biblical materials in Romanian, English, Hungarian and other languages. We want to bring the light from God's Word to peoples homes. Intercer provides quality Christian resources...[Read More]

Lucian Web Service


Intercer is proudly sponsored by Lucian Web Service - Professional Web Services, Wordpress Websites, Marketing and Affiliate Info. Lucian worked as a subcontractor with Simpleupdates, being one of the programmers for the Adventist Church Connect software. He also presented ACC/ASC workshops... [read more]

Archives

Categories