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My Child Is Hurting

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Photo by Dreamstime

Dear God: It’s hard being a parent when I see my child experiencing something painful that I can’t do anything about. My son is depressed and lonely. Help him take his medication. But more than that, help him find comfort and healing in You. Show him You care about his feelings, his job, and his present situation. Bring someone into his life that he can relate to–someone who will be a positive influence.

Bless other parents who are also experiencing the pain of letting go. You created us in the first place and I know You will make all things beautiful in your time.

In Jesus’ name. Amen.
Written by a hurting parent.

Read more at the source: My Child Is Hurting

Article excerpt posted on en.intercer.net from Online prayers.

Moist Bread Stuffing

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Great side dish or main dish, either way it will be scrumptious!

1 C margarine

8 stalks celery, finely sliced
1 1/2 C finely-chopped onions
1/4 C finely-chopped fresh parsley
1 C warm water
2 Tbsp McKay’s Chicken-style Seasoning
8 C cubed day-old bread
3 eggs
Worthington frozen Meatless chicken slices, thawed (optional)

In a large kettle over medium-high heat, melt margarine. Saute celery and onions until tender. Add parsley, water, McKay’s Chicken-style Seasoning, bread cubes and eggs. Mix well. Pour into greased 9″ x 13″ baking dish. If desired, place Worthington Meatless Chicken slices on top before baking. Bake at 350° F for 30 to 40 minutes.

Servings: 15

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: Moist Bread Stuffing

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

Diet Wrecker Spinach Dip

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This appetizer is all that its name implies…but if you like spinach you will adore this dip!

2-8 oz boxes of cream cheese

1 1/2 C fresh Parmesan cheese, grated
1 2/3 C Monterey Jack cheese, grated
1/4 C Cheddar cheese, grated
1 1/2 C sour cream
7 Tbsp mayonnaise
1/2 C milk
5 boxes of frozen spinach, thawed, patted dry
26 oz artichoke hearts, cut into fairly small pieces
1/3 C water chestnuts, shredded or finely chopped
1 Tbsp lime juice
salt, to taste
cayenne pepper, to taste

Preheat oven to 350°. Combine first six ingredients in oven or microwave safe dish and heat to soften until you can mix them easily. Add remaining ingredients and mix thoroughly. Spoon into a fairly deep 9 by 13 baking pan. Bake approximately one hour, covered. Cook an additional 10 minutes uncovered to make the top golden brown.

Submitted by Alicia Adams

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: Diet Wrecker Spinach Dip

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

Resurrection Hope

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Photo by Pixabay

Dear God: Thank you for the Easter season that reaffirms our faith, trust and hope in the Resurrection of our Lord Jesus Christ. He gives us the hope to which we cling—”Because I live—you too shall live.” Lord, your promise of eternal life with you is awesome.

You told us that “Everyone who believes in him will not perish but have eternal life” (John 3:16, NLT). Thank you for this assurance. Please be near and bring comfort to those who have recently lost loved ones. May the presence of your Holy Spirit bring comfort and peace to their lives.

Thank you Jesus for being such a mighty Savior to gain the victory over death and the grave. Thank you for being our living Savior, soon to return and take us to live with you where there will be no more death (Revelation 21:4).

In Jesus’ name. Amen!
Bud Roberts writes from Northern California.

Read more at the source: Resurrection Hope

Article excerpt posted on en.intercer.net from Online prayers.

Green Bean Salad with Walnuts and Feta Cheese

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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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