I tore my achilles tendon yesterday. I wish I were making this up
Read more at the source: When Pastors Fall, Who Helps Them Up?
Article excerpt posted on en.intercer.net from Adventist Today.
Tony Romeo Leaves the Church (Reprint)
By Debbonnaire Kovacs, 4-13-17 [Editor’s note: This story was originally posted June 2012. I am reprinting for those who read this week’s feature and want to know more about Tony. DLK] “I’ve decided to leave the church
Read more at the source: Tony Romeo Leaves the Church (Reprint)
Article excerpt posted on en.intercer.net from Adventist Today.
Quick Strawberry Pie
This is such a beautiful looking pie and it is not difficult to make.
1/2 C margarine
1 C unbleached white flour
3 Tbsp powdered sugar
2 to 3 pints fresh strawberries
1 C cold water
1 C granulated sugar
3 Tbsp cornstarch
3 Tbsp strawberry Jell-O
In a medium bowl, cut margarine into flour and powdered sugar—pie crust style. Pat into 9″ plate. Bake for 20 to 25 minutes at 325° F. Cool. Heap fresh strawberries—pyramid style—into pie crust.
In a medium saucepan over medium-high heat, combine water, sugar, cornstarch, and strawberry Jell-O. Cook until thickened. Cool. Pour over strawberries. Refrigerate until ready to serve.
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: Quick Strawberry Pie
Article excerpt posted on en.intercer.net from Vegetarian recipes.
Quick Sandwich Spread
This easy-to-make sandwich or snack spread will satisfy adults and children alike.
1 can of SuperLinks or hot dogs, drained
1 can olives, drained
2 heaping Tbsps mayonnaise, enough to make spreading consistency
bread or crackers
In food processor, add hot dogs/SuperLinks and olives. Chop very well. Remove from food processor and put in bowl. Add mayonnaise to get desired spreading consistency. Put on bread for sandwiches or crackers.
Servings: 7-10
Submitted by Karen Griggs
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: Quick Sandwich Spread
Article excerpt posted on en.intercer.net from Vegetarian recipes.
Green Bean Salad with Walnuts and Feta Cheese
A wonderful combination of color, texture and flavor…oompah!
1 1/2 pounds green beans, ends trimmed, cut in half
3/4 C olive oil
1/2 C finely-chopped mint (or parsley), packed
1/4 C white wine vinegar
3/4 tsp salt
1 clove garlic, minced
1 C toasted coarsely-chopped walnuts
1 C diced red onion
1 C crumbled feta cheese
In a 6-qt kettle over medium-high heat, bring water to a boil. Add fresh green beans and cook until tender but crisp. Drain beans in a strainer and blanch in ice-cold water. (This stops the cooking process.) Drain. Store in container in refrigerator until ready to serve.
For dressing: Combine oil, mint, vinegar, salt and garlic in blender. Mint should be well liquefied. Store in refrigerator until ready to serve salad.
Just before serving, place beans in a serving bowl. Sprinkle walnuts, onions and feta cheese over top. Pour dressing over bean mixture and toss gently.
Servings: 10
Submitted by Debby Shabo Wade
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: Green Bean Salad with Walnuts and Feta Cheese
Article excerpt posted on en.intercer.net from Vegetarian recipes.
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