1lb. fresh spinach
                    1 qt. strawberries, washed and sliced
                1/2 cup olive oil
                    1/4 cup red wine vinegar
                    1/2 cup sugar  or even better sugar   
              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
          other ingredients.
              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

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.

Scrambled Rice
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
our supper.
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
Page 2
Resurrection Cookies

Sunday Devotional Pastor Phyllis from Canada
1 c. whole pecans
1 tsp. vinegar
3 egg whites
pinch salt
1 c. sugar
zipper baggie
wooden spoon

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.


God bless~
Pastor Phyllis

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.

Delicious... Gail
Chronic/Pain Support Family Recipes
Easy Chicken Stir Fry
Serves 4

  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
fat); 27g Protein; 9g Fiber; 61g Carbohydrate; 51mg Cholesterol;
670mg Sodium
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

Stir in:

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
3 Eggs
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

This is really good but it is very
rich in taste.,, Chele
Bess from Maryland
Lemon Royals
From the Kitchen of Bess

2 sticks (1 cup) unsalted butter, slightly softened 1 cup sugar
1 tsp cream of tartar
½ tsp baking soda
¼ tsp salt
2 eggs
2 Tbsp finely grated lemon peel
4 Tbsp fresh lemon juice
1 tsp almond extract
2 ¾ cups all-purpose flour
Water to bring dough to "pie crust"
texture GLAZE:
1 ½ cups confectioners' sugar
1 Tsp unsalted butter, warm but not melted
3  Tbsp fresh lemon juice, at room
temperature or slightly warm.
½ tsp light corn syrup
2 drops almond extract
enough water to bring glaze to
spreading consistency
Decoration: 2 drops liquid yellow food color

  1.Coat baking sheet(s) with nonstick spray.
  2.Dough: In a large bowl, with mixer, beat     all ingredients except flour until pale and fluffy.               Stir in flour just until blended.
  3.Gather into a ball and knead as you would
pie crust.  Place balls 1 1/4 in. apart on
baking sheet(s)
4.Bake 1 sheet at a time, reversing from front to  back halfway through baking 10 to 12 minutes     until just faintly browned at edges.  Transfer 
  cookies to wire rack(s) to cool completely.

  5.Glaze: Stir ingredients in a small bowl until 
  smooth and blended.  If needed, add more 
  lemon juice or water until a thin glaze.  Set 
  rack(s) with cookies over was paper.  Spoon
  glaze on top of each one.  Let stand 1 hour 
  until glaze sets.
6. To decorate: Stir yellow food color into leftover glaze.  Add small amount of water to  thin and drizzle lines on cookies.

Oven temp. 350 degreesTime:10 to 12 minutes
Serves: 48 medium size cookies size cookies
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