Serves 8 (2 pizzas)
Toppings
1 cup chopped onion
1 cup chopped pepper
1 cup chopped broccoli
1 cup chopped mushrooms
1 T olive oil
In a large skillet, saute the onions and peppers until just starting to
soften. Add broccoli and mushrooms and cook just until the broccoli turns
bright green. Remove from heat to cool.
Bread machine crust for two pizzas (12-14 inch)
1 1/3 cups water
2 T olive oil
1 T sugar (optional)
˝ t salt
2 cups bread flour
2 cups whole wheat flour
3 ˝ t dried yeast
few T grated parmesan cheese (optional)
dried basil and oregano to taste (optional)
Put all in the bread machine on dough setting. Or knead by hand until
smooth and stretchy, then set aside to rise about 45 minutes or until
doubled. After rising, remove from machine and divide into two portions.
Roll each into 12-14 inch round (can do other sizes or shapes to fit your
pan or sheet). Set aside for 15 minutes to rest. Preheat oven to 375 F.
To top the pizzas:
take one 6 oz can of tomato paste and thin with a small amount of water
(about ˝ can), then spread it on the crusts. Top with pizza toppings, and
one can of drained pineapple tidbits.
If using cheese, top with 1 lb. grated cheese.
Bake one at a time for 15-25 minutes until desired doneness is reached. Eat
and enjoy!
1/4 cup whole wheat grain
1/4 cup millet
1/4 cup brown rice
1/4 cup pearl barley
3 cups water
1 tsp. salt
Cover grains with water and allow to soak overnight. In the morning, cook
cereal thoroughly (bring water to a boil, add cereal, cover and reduce heat).
Any combination of grains can be made as long as the measurements remain the same. Chopped dates or raisins may be added for flavor.
2 cups Tang (1 medium sized jar)
1 package (3 oz) lemonade mix
3/4 cup decaffeinated instant tea (I have substituted lemon flavored tea, 1 cup)
2 cups sugar
2 teaspoons cinnamon
1 teaspoons ground cloves
Mix all together in a bowl and store in glass jars (use decorated ones
for gifts)
Use 2 to 3 teaspoons per cup of hot water. Enjoy
1 1/2 cups white sugar
1 cup all-purpose flour
3/4 cup unsweetened cocoa
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
4 large eggs, separated
2 large egg white
3/4 cup vegetable oil
1/2 cup water
1 tsp. pure vanilla extract
Preheat oven to 350 degrees. Spray a 9-inch round cake pan with oil. Dust
with flour, tapping excess out.
Sift together 1 cup sugar, flour, cocoa, baking powder, baking soda, and
salt. Set aside.
In another bowl, beat the egg yolks on high speed. Turn mixer to low and
add oil, water, and vanilla. Gradually add the dry ingredients, and when
almost incorporated, turn the speed to medium and beat until well combined.
Whip the 6 egg whites until soft peaks form. Start on medium speed and
increase speed as peaks begin to form. Gradually pour in the remaining 1/2
cup white sugar and whip until whites are shiny and firm, but not stiff.
With a large rubber spatula, fold 1/4 of the whites into the chocolate
mixture, then scrape the chocolate mixture back into the whites, quickly
folding until completely incorporated.
Pour batter into the prepared pan. Bake until the edges of the cake pull
away from the pan and a tester gently inserted into the center of the cake,
comes out clean (about 30 minutes). Cool on a rack. Invert onto a rack.
1/4 cup frozen (thawed) apple juice concentrate
2 tablespoons chopped fresh parsley or 2 teaspoons parsley flakes
2 tablespoons finely shredded apple
3 tablespoons low-fat sour cream
3 tablespoons water
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper
Mix all ingredients in large bowl with wire whisk or fork.
8 ounces medium shells, uncooked
2 tsps vegetable oil
1/2 tsp cumin
1 15 oz can black bean, rinsed and drained
1 11 oz can corn, drained
1 red bell pepper, seeds and ribs removed, cut into strips
3/4 cup green onion, sliced
1 2.25 oz can sliced black olive, drained
3/4 cup fat free mayonnaise
1/2 cup fat-free sour cream
1/2 cup salsa
2 tbsps salsa
Prepare pasta according to package directions. Drain and rinse under cold
water; drain again. Toss with oil and sprinkle with cumin. Salt to taste.
Layer pasta, beans, corn, bell pepper, green onions and olives in a 2 1/2-
to 3-qt. straight-sided glass bowl. In a small bowl combine mayonnaise, sour
cream and salsa; mix well. Spread mixture evenly over top of pasta, sealing
to edge of bowl. Cover bowl tightly and chill overnight.
1 can green beans
1 can yellow wax beans
1 can kidney beans
1 can garbanzo beans
Drain and pour beans into large bowl.
Add:
1 onion, chopped (sweet is best)
1 can artichoke hearts (drained; water packed)
3 cups whole wheat pasta (choose your favorite fancy shape) --- this
ingredient is optional but gives nice variety in texture
salt to taste
Italian Seasoning to taste (or Dill Weed)
juice of 1 lemon (although I usually use two)
1 tsp. olive oil (optional) vary this according to your tastes and the amount of fat you desire in the recipe.
Stir together. Serve immediately, or for enhanced flavor marinate in the
refrigerator for several hours.
***Sometimes I use corn pasta, soy pasta, etc. instead of the whole wheat pasta.
Each verse contains a food item...
Judges 4:19
Nahum 3:12
Amos 4:5
Leviticus 2:13
1 Samuel 30:12
Judges 5:25
Jeremiah 6:20
Numbers 17:8
1 Samuel 14:25
Jeremiah 17:11
II Chronicles 9:9
1 cup
2 cups
3 1/2 teas.
1/4 teas.
2 cups
1 cup
2 cups
2 cups
2 Tables.
4
2 teas.
Separate the ingredients in Jeremiah 17:11
Cream butter and sugar together until fluffy. Add beaten egg yolks, honey, mild and 3 cups flour sifted with spices (nutmeg, cinnamon), salt and baking powder. Use remaining 1/2 cup flour to coat fruit. Add stiffly beaten egg whites; stir in floured fruit. Add nuts. Bake in greased and floured 10 inch tube pan at 350 degrees for 60 to 90 minutes.
Finding the ingredients in the Scriptures and making this cake can be a
wonderful family project!!
Part 1
1 Cup dry lentils
5 Cups water
salt to taste (1 tsp )
1/8 tsp. thyme
1/8 tsp. oregano
1 small can of tomatoes
Part 2
1 medium onion or 3 green onions, chopped
1 large carrot. chopped
1/4 Cup minced parsley
1/8 Cup oil (optional)
Sauté Part 2. Cook Part 1 in 3-4 quart saucepan. When Part 2 is tender, add
to Part 1 and simmer for 45 minutes.
Good For You Ice Cream
˝ Cup liquid (SOY MILK, orange juice, or other fruit juices
up to 2 cups sliced frozen bananas
PLACE liquid in blender. Turn the blender on and gradually add sliced
frozen bananas till you have a firm ball of ice cream (should not be more
than 2 Cups or it will overload the blender).
VARIATIONS other frozen fruits may be alternated with the bananas, such as
strawberries, raspberries, peaches, etc: for carob ice cream, add 2 heaping
Tbsp. of carob powder to the liquid before adding the bananas.
3 garlic cloves, minced
1 red bell pepper, diced
4 tablespoons olive oil
1 (4-ounce) can mushroom pieces, drained
1 (24-ounce) can whole tomatoes, chopped, juice reserved
1 pound fresh tomatoes, diced
1 (4-ounce) can ripe olives, diced
1 (6-ounce) can tomato paste
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 bay leaves
Sauté the onion, garlic and the red bell pepper in the oil in a large pot
for 5 to 7 minutes. Add the mushrooms, canned tomatoes with the juice, and
the fresh tomatoes, stirring well to combine all ingredients. Add the
olives, the stir in the tomato paste. Sprinkle the sugar, salt, pepper,
oregano and basil over the mixture, and place the bay leaves in the pot. Mix
well. Bring the mixture to a boil, lower to simmer, cover and cook about 2
hours. Remove the bay leaves before serving.
3 kale leaves
Small handful parsley
4-5 carrots, greens removed
Bunch up kale and parsley, and push through hopper with carrots.
"Potassium Broth"
Handful parsley
Handful spinach
4-5 carrots, greens removed
2 stalks celery
Bunch up parsley and spinach leaves, and punch through hopper
with carrots and celery.
1/2 cantaloupe
5-6 strawberries
Push cantaloupe and strawberries through hopper.
Hawaiian Fizz
3 pineapple rings
1/4-inch slice ginger root
1/2 pear
Sparkling water
pineapple spear for garnish
Juice pineapple. Push ginger through hopper with pear. Pour juice into a tall glass and fill with sparkling water. Garnish with pineapple spear.