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Creamy Carrot-Leek Dip

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Here’s a very colorful and tasty dip that could also be used as mayonnaise.

1 pkg dehydrated leek soup mix

2 C sour cream
1/2 C fat-free Miracle Whip (or mayonnaise)
1 Tbsp snipped fresh dill weed
2 C grated carrots
1 C chopped radishes

In a medium bowl, combine all ingredients. Store in refrigerator covered for at least 2 hours.

Serving Suggestion: Arrange a vegetable platter and place a dish of this dip in the middle. Also good for replacing mayonnaise in sandwiches.

Servings: 5 cups (approximately 40 servings)

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: Creamy Carrot-Leek Dip

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

Lisa’s Luscious Pound Cake

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A luscious pound cake with three variations that is sure to be a winner with your family.

3 C unbleached flour (may mix unbleached and whole wheat pastry flour)
2 C evaporated cane juice crystals or turbinado sugar
3 1/2 Tbsp Featherweight baking powder heaping
1 Tbsp salt
1 1/2 C your favorite soymilk, plain or vanilla
1/2 C your favorite soymilk, plain or vanilla
1/2 pkg Mori-Nu silken tofu, firm (blended until smooth)
1 Tbsp your favorite vanilla flavoring, alcohol-free
2 Tbsp lemon juice
1 C canola oil

Preheat oven to 350° F. Mix dry ingredients together in a blender; blend liquid ingredients and tofu together. Slowly pour liquid mixture into dry mixture and gently blend together. Be careful not to overmix. Batter will initially be coarse. Add 2 Tbsp lemon juice to the batter and mix briefly. Batter will become smoother from lemon juice. Pour batter into prepared Bundt pan. Bake for 50 to 55 minutes or until a toothpick inserted in the center comes out clean. Cool for 30 to 45 minutes before applying frosting or glaze.

Variations:

For lemon pound cake add lemon flavoring and/or 1/2 to 1 tsp grated lemon peel to batter.
For vanilla cake use Very Vanilla Silk soymilk and add a drop of vanilla to glaze.
For carob cake use 1 1/2 C turbinado, 1/2 C suscanat, 2 3/4 C flour, 1/2 C carob powder and 3 Tbsp Roma.

Glaze:
1 C confectioner’s sugar (or blend evaporated cane juice crystals until it is powder and add a little cornstarch)
2 Tbsp water (or lemon juice for lemon glaze)

Carob Icing:
1 Tbsp your favorite soy margarine
1 1/2 C confectioner’s sugar
1 Tbsp each carob powder and Roma
1-2 Tbsp warm water

Melt the margarine in a small saucepan and remove from heat. Sift sugar, carob, and Roma into the sauce pan; add 1 Tbsp warm water and mix thoroughly until smooth. Add a little extra water if too think.

Servings: 20-24

Recipe by Donna Green Goodman

This recipe appeared in the December 2006 Message Magazine. Used with permission. 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: Lisa’s Luscious Pound Cake

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

What I Deserve

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Photo by Pexels

“If God gave me everything I deserve, I’d have nothing left but bruises.”

Two words in this quote make me really uncomfortable. “Deserve,” and “Bruises.”

Deserve? My choices do not change God, but they do make it easier or harder for God to reach me. Some choices throw up a poisonous fog of confusion around my mind. Others take me to places where God’s voice is nearly drowned out by discordant sounds. Still others plug my ears against His pleadings or shut my eyes from His tears.

Some of my choices and actions cause God personal pain. Some lead me to actions which harm people I love, defeat the cause of righteousness, and throw mud in the eyes of angels.

“If God gave me everything I deserve, I’d have nothing left but bruises.”

Deserve? If I allowed those choices and actions in any human relationship I would be eligible for prosecution by the Sheriff. I would earn banishment from pleasant society, and become fodder for supermarket tabloids. I would deserve 49 bruising lashes.

Bruises? My brother used to beat on me and I on him. I was bigger. We both knew the bruises of jealousy, of anger, of pride, and of fear. When Mom and Dad came home we also developed an intimacy with the bruises of discipline. Dad was bigger, and we were deserving.

“If God gave me everything I deserve, I’d have nothing left but bruises.”

One other thing bothers me about the quote. It paints God as “biggest,” an abusive policeman who is ready to beat me into submission. The life of Jesus doesn’t match that picture. My actions do not cause Him to reach for His whip. However, they do increase His joy or deepen His pain. Regardless, His part in our relationship is the same, unchanged by my choices.

He loves me. He wants me. He trusts me. He accepts me. He reaches out to draw me closer. He is eager to clean me, scrub away the effects of my destructive choices and transform me into one who looks like, lives like, and loves like Him.

Bruises? Yes, I deserve them. But, rather than allow blue and purple patches to bloom on my skin, He has taken the punishment on Himself, leaving me with the clean pure skin of an innocent child. His child.

“For He was bruised for our transgressions…and by His wounds we are healed” (Isaiah 53:5).
Dick Duerksen writes from the Pacific Northwest

Read more at the source: What I Deserve

Article excerpt posted on en.intercer.net from Spiritual applications.

Tetrazzini

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Another Italian favorite that it easy to make for those learning to cook…

1 12-oz package spaghetti
1 1/2 C cottage cheese (large or small curd)*
1 C sour cream*
1 34-oz jar spaghetti sauce
1 16-oz can sliced black olives, drained
1 1/2 C grated mozzarella cheese*
1 C grated cheddar cheese*

Cook spaghetti according to package directions. Drain.

In a large bowl, combine cooked spaghetti, cottage cheese, and sour cream. Place in a 9″ x 13″ baking dish. Pour spaghetti sauce over pasta mixture. Sprinkle olives over sauce. Top with cheeses. Bake at 350° for 30 to 45 minutes.

*Lite Version Substitution
1 1/2 C 1% low-fat cottage cheese (large or small curd)
1 C fat-free sour cream
1 1/2 C grated low-fat mozzarella cheese
1 C grated low-fat cheddar cheese

Servings: 12

Submitted by Debby Shabo Wade 
Recipe by Sue Stobush

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: Tetrazzini

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

"Cheese" Sauce

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Try this as a cheese substitute mixed with tofu in lasagna or other dishes.

1 C cold water
3/4 C leftover cooked breakfast cereal (such as oatmeal, millet, or barley)
1 1/4 tsp salt
3 Tbsp brewer’s yeast flakes
2 tsp onion powder
1/4 tsp garlic powder   
1/4 tsp dill seed
2 Tbsp tomato paste
2 Tbsp lemon juice concentrate

Put all ingredients in blender. Blend till very smooth—this may take 2 to 3 minutes at high speed. Wear ear protection!

Serving Suggestion: This delicious sauce is useful for potluck favorites such as lasagna (mixed with tofu in place of mozzarella cheese). Use this as a substitute for cheese.

Servings: 2 cups (approximately 12 servings) 

Submitted by Debby Shabo Wade
Recipe by Ann Thrash-Trumbo

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: "Cheese" Sauce

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

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