Closer To Heaven
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By Anthony Romeo; foreword by Debbonnaire Kovacs, 4-13-2017 This is a different kind of feature—a bittersweet one. Pastor Anthony Romeo is a one-of-a-kind Christian who takes the Sermon on the Mount (and all the rest of Jesus’ words) seriously. When Jesus said to love everybody, Tony assumed he meant everybody. At his church in Manhattan, […]
Read more at the source: Innovators: Tony Romeo—A Celebration
Article excerpt posted on en.intercer.net from Adventist Today.
Mama Mia! You must make this flavorful ring shaped bread soon!
2 Tbsp sesame seeds
4 l/2 to 5 1/4 C unbleached white flour
1/4 C granulated sugar
1 1/2 tsp salt
2 pkg active dry yeast
1 C water
1 C skim milk
1/3 C margarine
2 eggs (optional)
Filling:
1 C grated mozzarella cheese
1/2 tsp Italian seasoning
1/4 tsp garlic powder
1/4 C margarine
Generously grease a 10″ Bundt pan and sprinkle with sesame seeds.
In a large bowl, combine 1 1/2 C flour, sugar, salt, and yeast. Set aside.
In a small saucepan, heat water, milk, and 1/3 C margarine until very warm (120° to 130° F). Remove from heat and add to flour mixture. Stir, Add eggs. Beat dough for 2 to 3 minutes. Stir in enough flour to form a stiff batter.
In a small bowl, combine mozzarella cheese, seasonings, and 1/4 C margarine. Mix well.
Spoon half of batter into prepared Bundt pan. With fingers spread cheese filling evenly over batter to within 1/2″ of sides of pan. Spoon remaining batter over filling. Cover and let rise till doubled (about 30 minutes). Bake at 350° F for 30 to 40 minutes or until golden brown. Turn out onto cooling rack.
Servings: 25
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: Italian Bread Ring
Article excerpt posted on en.intercer.net from Vegetarian recipes.
Here’s a great dip that can be used with either vegetables or chips.
1 10-oz pkg frozen chopped spinach, thawed
2 C sour cream
1 C fat-free Miracle Whip (or mayonnaise)
1/2 C finely-chopped fresh parsley
1/2 C chopped green onion
1 pkg dehydrated leek soup mix
1/2 tsp dried dill weed
1 tsp Italian seasoning
Squeeze spinach until dry.
In a large bowl, combine spinach and remainder of ingredients. Stir well. Refrigerate overnight.
Serving Suggestion: Great as a dip with a vegetable platter or chips.
Servings: 4 1/2 cups (approximately 40 servings)
Submitted by Debby Shabo Wade
Recipe by Sandi Golles
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: Spinach Dip
Article excerpt posted on en.intercer.net from Vegetarian recipes.
**To share this story: By Darla Martin Tucker Dr. Lisa Kohlmeier, associate professor of history, passed away Jan. 23. Photo by Natan Vigna With prayers, tears, and a touch of humor, La Sierra University students, faculty, and staff gathered on Jan.
Read more at the source: La Sierra University Remembers Lisa Kohlmeier, Associate Professor of History
Article excerpt posted on en.intercer.net from Adventist Church Connect.
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]
