1 T. poppy seed (opional, for many reasons --- they also get stuck
in between your teeth and does
not look good.)
2T. sesame seed
11/2 T. onion, grated
1/4 T. Worcestershire sauce
Mix spinach and strawberries.
Make dressing for salad be mixing all
Pour over salad and mix gently,
just before serving.
I really hope you try this, it may
sound strange, I thought so when I
heard about it a few weeks ago I went
to a cook-out at my Aunts and she should
have been a chef, I tried it and I
could not stop eating it, except
for the poppy seeds. When ever my
daughter said look in the mirror I
was horrifide. It's a wonderful salad
for the summer. Enjoy... DEBBIE
Debbie from Rhode Island
Group Moderator Gail from Iowa
OVERNIGHT COFFEE CAKE
2/3 c. oleo 1 c. buttermilk
1 c. sugar 1 t. soda
1/2 c. brown sugar 1 t. baking powder
2 eggs 1/2 t. salt
2 c. flour 1 t. cinnamon
1/2 c. brown sugar
1 t. nutmeg
1/2 c. nuts
Mix in order. Mix topping and put over top. Put in greased 13x9 inch pan. Store in the refrigerator until next morning. Bake in 350 oven for 35 minutes. Serve with whipped cream, ice cream or whatever.
3 or 4 slices bacon chopped
1/2 onion chopped
2 teaspoons minced fresh garlic
2 cups cooked cold rice ( I use Minute Rice)
2 med. eggs
salt & pepper to taste
This recipe only serves 2 people.It is easily doubled or tripled. The more you are making, the greater the likelihood that you will need 2 pans.
To prepare this dish, begin by chopping the bacon separately, than the onion and garlic. Fry the bacon in a large skillet until it begins to crisp up. Add the onions and garlic. Saute briefly until the vegetables become fragrant and tender, Add the rice and cook it around until it is hot and absorbs the bacon fat. Crack both eggs into the pan on top of the rice. Using your spatula or a fork, stir the egg into the rice mixture. Cook and stir until the egg is cooked through.Salt and pepper to taste. Serve in a bowl for a quick lunch.
This dish is primitive and ancient.It is also quite delicious. Once you taste it, you will find yourself craving it.
Pat and I like this with a tossed salad for
We don't have bacon very often because of the cholesterol and fat so this is a real treat for us.
Hope you enjoy like I do~
Pastor Pat : )
Senior Pastors Patrick and Nancie-rose from Iowa
Sunday Devotional Pastor Phyllis from Canada
1 c. whole pecans
1 tsp. vinegar
3 egg whites
1 c. sugar
Preheat oven to 300 F. Place pecans in zipper baggie and letchildren beat
them with the wooden spoon to break into small pieces. Explain that
afterJesus was arrested he was beaten by the Roman soldiers.
Read John 19:1-3.
Let each child smell the vinegar. Put 1 tsp. vinegar into mixing bowl.
Explain that when Jesus was thirsty on the cross he was given vinegar
to drink. Read John 19:28-30.
Add egg whites to vinegar. Eggs represent life. Explain that Jesus
gave Hislife to give us life.
Read John 10:10-11.
Sprinkle a little salt into each child's hand. Let them taste it and brush
the rest into the bowl. Explain that this represents the salty tears shed by
Jesus' followers, and the bitterness of our own sin. Read Luke 23:27.
So far, the ingredients are not very appetizing. Add 1 c. sugar.Explain
that the sweetest part of the story is that Jesus died because He loves us. He
wants us to know and belong to Him.
Read Ps. 34:8 and John 3:16.
Beat with a mixer on high speed for 12 to 15 minutes until stiff peaks are
formed. Explain that the color white represents the purity in God's eyes of
those whose sins have been cleansed by Jesus.Read Isa.1:18 and John 3:1-3.
Fold in broken nuts. Drop by teaspoons onto wax paper covered cookiesheet.
Explain that each mound represents the rocky tomb where Jesus' body
was laid. Read Matt. 27:57-60.
Put the cookie sheet in the oven, close the door and turn the oven OFF. Give
each child a piece of tape and seal the oven door. Explain thatJesus' tomb
was sealed. Read Matt. 27:65-66.
GO TO BED! Explain that they may feel sad to leave the cookies in the
ovenovernight. Jesus' followers were in despair when the tomb was sealed.
Read John 16:20 and 22.
On Resurrection morning, open the oven and give everyone a cookie. Notice
the cracked surface and take a bite. The cookies are hollow! On the first
Resurrection day Jesus' followers were amazed to find the tomb open
and empty. Read Matt. 28:1-9.
HE HAS RISEN!
MY GRANDSON'S FAVORITE
Group Moderator Gail From Iowa
2 c. flour 1/2 t. salt
2 t. cinnamon 4 eggs
1 t. cloves 2 c. sugar
2 t. soda 1 c. oil
1 t. baking powder 2 c. canned pumpkin
Sift together the dry ingredients. Beat together the eggs, sugar, and oil. Mix in dry ingredients. Add pumpkin. Makes a large pan full. Put in 2 greased 9 x 13 pans or one large cookie sheet. Bake for 45 minutes at 350.
You can frost it with vanilla frosting that you purchased or the following:
Cream together 1 cube butter and 1 large pkg. cream cheese. Add 3/4 box powdered sugar, 1 c. chopped pecans and 1 t. vanilla.
Chronic/Pain Support Family Recipes
HAVE YOU EVER NOTICED THAT THE BEST COOKS EVER SERVE AT CHURCH POT LUCKS???
Easy Chicken Stir Fry
1 tablespoons ketchup
2 teaspoons ground ginger or grate some fresh
2 cloves garlic -- pressed
3 skinless boneless chicken breast halves -- thinly sliced
(about 3/4 pound)
1 tablespoon vegetable oil
1 tablespoon sesame oil
6 green onions -- cut into 1-inch pieces
1 green bell pepper -- thinly sliced
1 red bell pepper -- thinly sliced
4 cups hot cooked brown rice
Mix soy sauce, ketchup, ginger and garlic in resealable heavy-duty
plastic bag. Add chicken; seal bag and turn to coat with marinade.
Let stand 15 minutes. Heat 1 tablespoon of the oil in 10-inch skillet
or wok over medium-high heat. Add green onions and bell peppers; stir-
fry until crisp-tender. Remove from skillet. Heat remaining 1
tablespoon oil in skillet. Add chicken; stir-fry 4 to 5 minutes or
until no longer pink in center. Stir in bell pepper mixture. Serve
with brown rice.
Per serving: 436 Calories (kcal); 9g Total Fat; (18% calories from
VEGETARIANS: Skip the chicken and add some tofu and extra veggies.
You'll love it!
Linda C. from MO
Combine and let stand for 15 minutes:
3/4 cup water
1/2 cup pitted dates, chopped
1/2 cup golden raisins
1 cup shredded carrot
1/2 cup coarsely chopped nuts
3 tbsp vegetable oil
2 large eggs
1½ cups all-purpose flour
1/2 cup whole wheat flour
1/4 cup brown sugar (or less)
1 tsp baking powder
1½ tsp cardamom
1/2 tsp allspice
Add carrot mixture to flour mixture, stirring just until moist.
Spoon batter into an 8 x 4-inch greased loaf pan.
Bake at F 350 degrees (175°C) for about 1 hour.
Margaretha from Sweden
E-card Angel Director Chele from MO
Butter Pecan Cheesecake
Yields one 9-inch cheesecake
1 1/2 cup Graham cracker crumbs
1/3 cup Sugar
1/3 cup Butter or margarine; melted
1/2 cup Pecans; finely chopped
3 pkg Cream cheese (8-oz pkgs); softened
1 1/2 cup Sugar
2 Cartons commercial sour cream (8 oz cartons)
1 tsp Vanilla extract
1/2 tsp Butter flavoring
1 cup Pecans; finely chopped, toasted
Combine cracker crumbs, 1/3 cup sugar, butter, and 1/2 cup pecans, mixing well. Reserve 1/3 cup mixture; firmly press remaining mixture on bottom of a 9-inch springform pan.
Beat cream cheese with an electric mixer until light and fluffy; gradually add 1-1/2 cup sugar, mixing well. Add eggs, one at a time, beating well after each addition. Add sour cream and flavorings; mix well. Stir in 1 cup pecans.
Spoon into prepared pan; sprinkle with reserved crumb mixture. Bake at 475 degrees for 10 minutes; reduce temperature to 300 degrees, and bake an additional 50 minutes. Let cool to room temperature on a wire rack; chill