Intercer Adventist News

Closer To Heaven
You are here: Home / Archives for facebook

Northern Caribbean University Partners With Jamaican Government on Potato Growing Biotech Venture

By

From ANN, November 22, 2017:   Northern Caribbean University officials have agreed to partner with the government of Jamaica on a biotech potato growing project aimed at slashing import costs. Leaders of the Adventist university signed a memorandum of understanding with the government, the Jamaica Social Investment Fund, and the Scientific Research Council on January […]

Read more at the source: Northern Caribbean University Partners With Jamaican Government on Potato Growing Biotech Venture

Article excerpt posted on en.intercer.net from Adventist Today.

Plum Crisp

By

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.

Lentil Soup with Chard or Spinach

By

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.

Eggless Egg Salad

By

Cutting down on cholesterol and saturated fats? This “egg salad” will satisfy…

1- 12-14 oz tub of extra firm tofu

1/2 C eggless mayonnaise (a recipe is posted on website)
1 red bell pepper, finely chopped
2 stalks of celery, finely chopped
1 sm onion, finely chopped
1 carrot, finely chopped
2 Tbsp pickle relish
1 1/2 Tbsp prepared mustard
1/4 tsp turmeric
salt and pepper to taste

Drain and paper towel tofu thoroughly. Mash in a bowl and add all ingredients.

Submitted by Shari Beaver

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: Eggless Egg Salad

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

Squash Casserole

By

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.

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