Food for Thought

You're writing a gospel, a chapter a day
By deeds that you do and words that you say.
Men read what you write, whether false or true.
What is the gospel according to you?

–Author unknown

Bacon Mushroom Swiss Meatloaf

Bacon Mushroom Swiss Meatloaf

12 ounces bacon, diced
4 medium white mushrooms, chopped
1 small onion, finely chopped
1 1/2 lbs. extra lean ground beef
1 egg
1/4 cup evaporated milk or half & half
6 ounces shredded swiss cheese
1/2 cup corn flake crumbs

Preheat oven to 350 degrees.

In a large skillet, cook bacon until crisp but not burned. Remove with a
slotted spoon to paper towels to drain and cool. Remove all but a tablespoon
of the bacon fat from the skillet and saute the mushrooms and onions until
tender. Allow to cool slightly.

In a large bowl, mix the beef, egg, and milk. Add the mushroom/onion mixture,
all but a few spoonfuls of the swiss cheese and all but one tablespoon of the
bacon bits. Add the corn flake crumbs and mix well until blended. Shape
into a loaf and place in a large loaf pan.

Bake at 350 for about an hour, or until cooked through. Drain fat from the pan
and sprinkle the reserved cheese and bacon on top. Bake an additional 5
minutes, or until cheese is bubbly.

Allow to rest for 10 minutes before slicing

Source:
Momsmenu.com


For your obedience is come abroad unto all men. I am glad therefore on your behalf: but yet I would have you wise unto that which is good, and simple concerning evil. Romans 16:19 (KJV)

Cheesy Chicken Parmesan

4 boneless, skinless chicken breasts (about 6 ounces each)
2/3 cup fine dry bread crumbs
1/3 cup freshly grated Parmesan
2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon pepper
1 egg, beaten
2 tablespoons milk
1/2 cup flour
2 to 4 tablespoons olive oil for frying
3 cups pasta sauce
1 1/2 cups shredded mozzarella\a
1/3 cup freshly grated Parmesan

1. Rinse the chicken breasts under running water, then place them on a double layer of paper towels and blot them dry. (Be sure to wash your hands well in warm soapy water immediately after handling raw chicken; do the same for any cutting boards or utensils that the meat comes into contact with.)

2. Place 2 of the chicken breasts inside a large, heavy-duty plastic freezer bag. Partially seal the end of the bag, leaving a slight gap so air can escape. Using the smooth head of a tenderizing mallet or a rolling pin, pound the meat in even strokes, working from the center out (be careful not to tear the plastic), to a uniform thickness of about 1/3 inch. Repeat this process with the remaining chicken in a new plastic bag. Put the pounded cutlets on a plate and set them aside.

3. Combine the bread crumbs, Parmesan, basil, oregano, salt, and pepper in a shallow medium-size bowl. Stir them to mix. In a separate shallow bowl or pie plate, beat together the egg and milk. Set both of the bowls aside.

4. Spread the flour on a plate. Arrange the breading ingredients in assembly-line fashion in this order: cutlets, flour, egg mixture, crumb mixture, empty plate. Working one piece at a time, dredge both sides of the cutlet in the flour, knocking off the excess.

5. Dip both sides of the floured cutlet in the egg mixture.

6. Coat both sides of the cutlet with the crumb mixture. Set the breaded cutlet on a clean plate and repeat the process with the remaining pieces.

7. Set a large skillet over medium-high heat and pour in enough olive oil to coat the bottom of the pan, about 2 tablespoons. Heat the oil for 2 to 3 minutes, then add the cutlets. (If your pan isn't large enough to cook 4 chicken breasts at once, cook them in batches rather than overcrowd the pan.) Fry each side for 2 1/2 to 3 minutes, turning once, until the chicken is browned and cooked through. (To test, make a small cut in the center of the meat; there shouldn't be any traces of pink.) Remove the cutlets from the heat.

8. Heat the oven to 375°. Oil a shallow 9- by 13-inch baking pan. Pour 2 cups of pasta sauce into the pan. Add the chicken cutlets. Pour the remaining sauce over the chicken. Sprinkle the cheeses over the top, then cover the pan loosely with aluminum foil. Bake until the sauce is bubbly and the cheese is melted, about 20 minutes. Makes 4 servings.

Source:
Familyfun.com


And the Lord direct your hearts into the love of God, and into the patient waiting for Christ. 2 Thessalonians 3:5 (KJV)

Chili Cream Cheese Hot Dip

Chili Cream Cheese Hot Dip

1 pkg (8 oz) Cream Cheese - room temp
1 can Chili (without beans)
chopped Onion to taste
Shredded Cheddar Cheese
Tortilla Chips

Preheat oven to 350.

Spread cream cheese in bottom of a sprayed pie pan or round cake pan. Spread chili evenly over the top of the cream cheese. Sprinkle with the cheddar cheese and onions to taste. Bake for twenty minutes or until cheese is melted and mixture is bubbling around the edges.

Source:
Good Family Recipes


The blessing of the LORD, it maketh rich, and he addeth no sorrow with it. Proverbs 10:22 (KJV)

Chicken and Sour Cream Enchiladas

Chicken and Sour Cream Enchiladas

2 cups chopped cooked chicken
1 cup Sour Cream
1-1/2 cups Colby & Monterey Jack Cheese, divided
1 cup Thick 'N Chunky Salsa, divided
2 Tbsp. chopped cilantro
1 tsp. ground cumin
10 Flour Tortillas
1 cup shredded lettuce
1 medium tomato, chopped (about 1/2 cup)

PREHEAT oven to 350°F. Mix chicken, sour cream, 1 cup of the cheese, 1/4 cup of the salsa, the cilantro and cumin until well blended.
SPOON about 1/4 cup of the chicken mixture down center of each tortilla; roll up. Place, seam sides down, in 13x9-inch baking dish. Top with remaining 3/4 cup salsa; cover.
BAKE 30 minutes. Sprinkle with remaining 1/2 cup cheese. Bake an additional 5 minutes or until cheese is melted. Top with lettuce and tomato just before serving.

Source:
Kraft Foods


I Jesus have sent mine angel to testify unto you these things in the churches. I am the root and the offspring of David, and the bright and morning star. Revelation 22:16 (KJV)

Bacon Dip

1 16 ounce. package bacon, cooked and crumbled
1 round, 1 pound loaf bread ( I think I'll use that Hawaiian type)
1 8 ounce package cream cheese, softened
1 16 ounce carton of sour cream
1 4 ounce can chopped, drained, green chiles
6 green onions, chopped

Cut the top of the bread off to be a cover. Scoop out the inside bread, leaving a shell about 1/2 inch thick. Cut the scooped out bread into one inch squares, and put them away until later.
Combine all ingredients; spoon into the bread shell.

Source:
Stay At Home Parents


Beloved, let us love one another: for love is of God; and every one that loveth is born of God, and knoweth God. 1 John 4:7 (KJV)

Potatoes & Cottage Cheese

6 medium potatoes, thinly sliced
1 cup sour cream
2 cups cottage cheese
2 teaspoons salt
1-1/2 teaspoons grated onion
1 small clove garlic, minced
1/2 cup shredded American cheese
dash paprika

Mix first 6 ingredients together. Pour into greased pan. Sprinkle cheese on top. Sprinkle paprika on top of the cheese. Bake at 350 degrees for 40-45 minutes.

Source:
Parenthood.com


And Jesus answered him, The first of all the commandments is, Hear, O Israel; The Lord our God is one Lord: And thou shalt love the Lord thy God with all thy heart, and with all thy soul, and with all thy mind, and with all thy strength: this is the first commandment. And the second is like, namely this, Thou shalt love thy neighbour as thyself. There is none other commandment greater than these. Mark 12:29-31 (KJV)

Crockpot Beef Hash

Crockpot Beef Hash

3 cups cubed stew beef
2 10 oz packages hash brown potatoes
1 onion, finely chopped
1/4 cup butter or margarine, melted
1 cup beef broth
Salt and pepper

Place all ingredients in crock-pot. Cover and cook on Low setting
for 6 to 8 hours

Source:
Choppy's Family Recipes for Easy Down-Home Cooking


Pleasant words are as an honeycomb, sweet to the soul, and health to the bones. Proverbs 16:24 (KJV)

Baked Crab Dip

Baked Crab Dip

8 oz pkg cream cheese, softened
1 tbs milk
6-1/2 oz can flaked crab meat
2-3 tbs minced onions
1/2 tsp creamed horseradish
1/4 tsp salt
1 tbs picante sauce
Toasted almonds

Mix all ingredients except almonds until well blended, Pour into 1-quart casserole dish. Sprinkle with toasted almonds. Bake at 375F for 15 minutes.

Serve with melba toast rounds for dippers.

Source:
A Cajun Family's Recipe Collection


Favour is deceitful, and beauty is vain: but a woman that feareth the LORD, she shall be praised. Proverbs 31:30 (KJV)

Italian Sausage Strata

1/2 cup butter or margarine, softened, divided
12 to 16 slices day-old bread, crusts removed
1/2 pound fresh mushrooms, sliced
2 cups sliced onions
Salt and pepper to taste
1 pound bulk Italian sausage, cooked and drained
3 cups (12 oz) shredded cheddar cheese
5 eggs
2 1/2 cups milk
1 Tablespoon Dijon mustard
1 teaspoon ground nutmeg
1 teaspoon ground mustard
2 Tablespoons minced fresh parsley

Using 1/4 cup butter, spread one side of each bread slice with butter. Place half of the bread, butter side down, in a greased 13 x 9 inch x 2 inch baking dish.
In a large skillet, sauté the mushrooms and onions in remaining butter. Sprinkle with salt and pepper. Spoon half of the mushroom mixture over bread in prepared pan. Top with half of the sausage and cheese. Layer with the remaining bread, mushroom mixture, sausage and cheese. In a bowl, combine the eggs, milk, Dijon mustard, nutmeg and ground mustard. Pour over cheese. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Bake, covered, at 350 F. for 50 minutes. Uncover; bake 10 to 15 minutes longer or until a knife inserted near the center comes out clean. Sprinkle with parsley. Yield: 12 servings.

Source:
Parenthood.com


And the grace of our Lord was exceeding abundant with faith and love which is in Christ Jesus. This is a faithful saying, and worthy of all acceptation, that Christ Jesus came into the world to save sinners; of whom I am chief. Howbeit for this cause I obtained mercy, that in me first Jesus Christ might shew forth all longsuffering, for a pattern to them which should hereafter believe on him to life everlasting. I Timothy 1:14-16 (KJV)

Food for Thought

Sir Walter Scott, on his deathbed, asked Lockhart to read to him. Puzzled, as he scanned the shelf of books that Walter Scott had written, he asked, "What book shall I read?" And Sir Walter replied, "Why do you ask that question? There is but one book; bring the Bible."

Bruschetta

Bruschetta

4 medium tomatoes (1 1/2 pounds), peeled, seeded, and very coarsely chopped
1 tablespoon coarse kosher salt
12 slices crusty French or Italian bread, about 3 inches in diameter
1 garlic clove, split
3 tablespoons extra-virgin olive oil
2 teaspoons sherry vinegar or balsamic vinegar
About 15 basil, Italian parsley, or mint leaves, coarsely chopped
Freshly ground black pepper
Toss the tomatoes with the coarse salt and drain for 30 minutes in a colander set over a bowl.

Toast the bread slices on both sides - use the broiler so they don't get stuck in the toaster - and rub the top of each of the slices with the garlic clove. Brush the top of each of the slices with the olive oil.

Gently press down on the drained tomatoes to extract more juices, transfer them to a bowl, and toss with the vinegar and chopped herbs. Season to taste with pepper. Spoon the tomato mixture in small mounds on top of the toasts. Serve 2 bruschettas as a first course or 1 as an hors d'oeuvre or as part of an antipasto platter.

Source:
The Splendid Table


Some trust in chariots, and some in horses: but we will remember the name of the LORD our God. Psalms 20:7 (KJV)

Bulgoki (Barbecue Beef)

Bulgoki (Barbecue Beef) (Serves 6)

1 lb. lean beef (for example, sirloin tip)
1 T. sugar
2 1/2 T. soy sauce
1 clove garlic, finely chopped
2 medium green onions, chopped or sliced
1 t. sesame seed, toasted and lightly pounded
1/8 t. black pepper
1/2 t. sesame oil


Cut the beef against the grain into thin slices about 1/4? thick. Place the beef in a bowl. Add sugar. Mix well. Let it stand for 10-15 minutes. Combine the remaining ingredients and mix well. Marinate the meat for at least 15 minutes (longer is better and two hours is recommended) before cooking. Grill on a charcoal fire or oven-broil at 450 F for about 1 minute on each side or until browned.

Source:
Grandma's Kitchen: Korean Homestyle Cooking


Now the Lord is that Spirit: and where the Spirit of the Lord is, there is liberty. 2 Corinthians 3:17 (KJV)

Zesty Meatloaf

2 lb's Ground Beef
1 lb Italian Sausage
1 Small Onion - chopped
3 Eggs
1/2 Cup Bread Crumbs
3/4 Cup Chunky Salsa
1 Cup Ketchup
1/2 Cup Brown Sugar
2 Tbls Chilli Sauce
1 tsp Fine Ground Mustard

Heat Oven to 375º

Combine ground beef, Italian sausage, onion, eggs, and salsa in a large bowl and mix.
Add bread crumbs until consistency is firm. Be careful not to add to many bread crumbs or knead the mixture for too long or your meat loaf will be too dense.
Create two equal sized loafs and place in a large greased baking pan.

Mix ketchup, brown sugar, chili sauce and ground mustard until smooth. Pour a small amount down the center of each loaf and distribute with a pastry brush. Set the rest aside for "dipping".

Put your meatloafs in the oven and bake until the reach an internal temperature of 170º (about 45 - 50 minutes)

Source:
Trinity Lutheran Church and School


And Jesus answered and said, Verily I say unto you, There is no man that hath left house, or brethren, or sisters, or father, or mother, or wife, or children, or lands, for my sake, and the gospel's, But he shall receive an hundredfold now in this time, houses, and brethren, and sisters, and mothers, and children, and lands, with persecutions; and in the world to come eternal life. Mark 10:29-30 (KJV)

Reuben Dip

Reuben Dip

1/2 cup - sauerkraut,drained and chopped
3 ounce - cream cheese,softened
8 ounce - sour cream
1/3 cup - Swiss cheese,grated
4 ounce - kosher corned beef,finely diced
2 to 3 tablespoon - milk


Combine and heat all ingredients, except milk, in a small saucepan over low heat until hot. Thin with milk if needed. Serve hot with pumpernickel bread sticks.

Source:
Flavor


Wait on the LORD: be of good courage, and he shall strengthen thine heart: wait, I say, on the LORD. Psalm 27:14 (KJV)

Food for Thought

You can not put one little star in motion,
You can not shape one single forest leaf,
Nor fling a mountain up, nor sink an ocean,
Presumptuous pigmy, large with unbelief!

You can not bring one dawn of regal splendor,
Nor bid the day to shadowy twilight fall,
Nor send the pale moon forth with radiance tender,
And dare you doubt the One who has done all?

–Ella Wheeler Wilcox

Chicken Con-Queso Casserole

1/2 cup butter
1 medium yellow onion, diced
1 bell pepper, diced
1 teaspoon garlic powder
1 teaspoon cumin
2 tablespoons chili powder
1/2 teaspoon cayenne pepper
6 cups cooked and diced chicken breasts
1 bag nacho cheese flavored Doritos, crushed
2 cups cubed Velveeta cheese
1 (10.34 ounce) can cream of chicken soup
1 (10 ounce) diced tomatoes with green chilies
2 cups Colby jack cheese, shredded

In a large skillet melt the butter. Add the onion and bell pepper. Saute for 3 to 4 minutes. Add the chicken and the spices. Cook for 3 more minutes. In a greased 9--by-13-inch pan, spread half of the crushed chips. Combine the Velveeta cheese, tomatoes and soup in a saucepan. Cook over low heat until the cheese melts and the mixture is smooth. Layer half of the chicken mixture over the chips in the casserole dish. Pour half of the cheese mixture over the chicken. Repeat layers with the chips, chicken mixture and cheese mixture. Sprinkle the Colby jack cheese over the top and bake uncovered for 30 minutes at 350 degrees.

Source:
Flavor

Now the LORD had said unto Abram, Get thee out of thy country, and from thy kindred, and from thy father's house, unto a land that I will shew thee: And I will make of thee a great nation, and I will bless thee, and make thy name great; and thou shalt be a blessing: And I will bless them that bless thee, and curse him that curseth thee: and in thee shall all families of the earth be blessed. Genesis 12:1-3 (KJV)

Beef Patties Italian Style

1 pkg Spaghetti (8 ounces)
Salt to taste
1 clove Garlic, minced
1 Green pepper, cut into strips
1 tbsp (15 ml) Fresh oregano, chopped OR 1 tsp (5 ml) dried oregano, crumbled
1/4 pound Cheese: provolone, mozzarella or fontina, sliced
1 pound Ground beef
1 large Onion, sliced
1/2 pound Fresh mushrooms, sliced
1 jar Spaghetti sauce (16 oz)

Cook spaghetti.
Meanwhile, shape ground beef into 4 oval patties about 1/2-inch thick.
In large skillet, fry patties until browned on both sides.
Sprinkle with salt.
Remove patties to platter.
Add onion to drippings in pan and cook until tender.
Add garlic, mushrooms and peppers.
Cook until tender-crisp.
Drain off fat.
Stir the oregano and spaghetti sauce into vegetables and heat to boiling.
Simmer for 1 minute.
Return beef patties to skillet.
Top each with a cheese slice and heat through.
Drain spaghetti and place on serving platter.
With pancake turner, transfer patties and pour sauce over whole mixture.
Garnish with fresh oregano if desired.

Source:
Christ Presbyterian Church

How beautiful upon the mountains are the feet of him that bringeth good tidings, that publisheth peace; that bringeth good tidings of good, that publisheth salvation; that saith unto Zion, Thy God reigneth! Isaiah 52:7 (KJV)

Chili Mac

Church Supper Chili Mac and Cheese - Nebraska


For the Macaroni and Cheese

12 ounces elbow macaroni
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup milk
1 teaspoon salt
1 teaspoon dry mustard
2 cups grated Cheddar cheese

For the Chili

1 cup chopped onion
2 garlic cloves, minced
2 tablespoons vegetable oil
1 pound ground chuck
1 cup barbecue sauce
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 teaspoons Worcestershire sauce
Up to 1 cup crushed tomatoes

Make the macaroni and cheese

Bring a large pot of water to boil. Add salt and cook macaroni 5 to 8 minutes, until just tender. Drain.

Preheat the oven to 350 degrees F. Butter a 2 1/2- to 3-quart casserole.

Melt the butter in a heavy-bottomed saucepan. Sprinkle in the flour, stirring constantly. Heat the milk to just below boiling and stir it into the flour-butter mixture, stirring constantly until thickened. Add the salt and mustard.

In a large bowl, combine the macaroni, white sauce, and cheese, stirring just enough to blend it. Pour the mixture into the casserole and bake for 30 minutes.

Make the chili

In a heavy skillet, sauté the onions and garlic in the oil until soft. Add the beef and cook until browned, breaking up any clumps. Drain any excess fat. Add the barbecue sauce, chili powder, cumin, salt, pepper, and Worcestershire sauce. Simmer for 15 minutes. Add as much crushed tomatoes as needed to keep the chili loose.

Serve the chili in broad, shallow bowls atop the macaroni and cheese.

Source:
Recipe Link


For he hath made him to be sin for us, who knew no sin; that we might be made the righteousness of God in him. 2 Corinthians 5:21 (KJV)

Taco Casserole

1 lb lean ground beef
1 can (15 oz) chili beans in sauce, undrained
1 can (8 oz) tomato sauce
2 Tbsp taco sauce, chili sauce or hot salsa sauce
2 to 4 tsp chili powder
1 tsp garlic powder
2 cups coarsely broken tortilla chips
1 cup sour cream
1 bunch medium green onions (sliced)
(approx 1/2 cup or to taste) Shredded lettuce and additional taco sauce if desired
1 cup shredded Cheddar or Monterey Jack cheese (4 oz)

Heat oven to 350°.

Cook beef in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown;

Drain.
Stir in beans, tomato sauce, taco sauce, chili powder and garlic powder.

Heat to boiling, stirring occasionally. (note: I usually add ½ jar of medium salsa, not 2 tablespoons!)

Place tortilla chips in ungreased 2 quart casserole.
Top with beef mixture. Spread with sour cream. Sprinkle with onions, tomato and cheese.

Bake uncovered 20 to 30 minutes or until hot and bubbly.
Arrange additional tortilla chips around edge of casserole if desired.
Serve with lettuce and taco sauce. 6 servings.

Source:
Community Fellowship Church


Verily, verily, I say unto you, The servant is not greater than his lord; neither he that is sent greater than he that sent him. If ye know these things, happy are ye if ye do them. John 13:16-17 (KJV)

Bacon Stuffed Cherry Tomatoes

Bacon Stuffed Cherry Totatoes

1-1/2 lbs. bacon
1/4 cup finely chopped green onion
1/2 cup mayonnaise
32 cherry tomatoes

Remove stem from tomatoes. Place tomatoes stem-side down on cutting board and cut a thin slice off top. With a small spoon, scoop out and discard pulp. Invert tomatoes on paper towels and let drain for 30 minutes. Meanwhile, dice bacon, fry until crisp. Drain and cool on paper towels. In medium bowl, mix crumbled bacon, onions and mayonnaise. Fill tomatoes with bacon mixture and refrigerate several hours or overnight.

Source:
St. Aidan's


And Elijah came unto all the people, and said, How long halt ye between two opinions? if the LORD be God, follow him: but if Baal, then follow him. And the people answered him not a word. 1 Kings 18:21 (KJV)

CUCUMBER SALAD

CUCUMBER SALAD

3 c. sliced or diced cucumbers
1/2 c. chopped onions
1 1/2 T. salt
1 c. sugar
1/2 c. cider vinegar
1/2 T. celery seed

Cover sliced cucumbers and onions with water and salt. Let stand for 1 hour and drain. Rinse in cold water at least once. Add sugar, vinegar, and celery seed; and blend well. Let stand in refrigerator for three days before using. Keeps well for several weeks. This mixture can also be put in containers and frozen.

Source:
Mt. Vernon General Baptist Church


Praise ye the LORD. O give thanks unto the LORD; for he is good: for his mercy endureth for ever. Psalms 106:1 (KJV)

French Onion Soup

French Onion Soup

6-8 c. thinly sliced onions
1/4 c. butter or margarine

Cook together until onions are tender, about 20 minutes. Transfer all pan contents to a crock-pot.

Add:

4-5, 10 1/2 oz. cans condensed beef broth
1 soup can of water
2-3 t. Worcestershire Sauce
1/8 t. pepper
sliced Mozzarella cheese
French bread or croutons

Directions
Cover and cook on low for 4-6 hours. Place a piece of toasted French bread in the bottom of each bowl. Add soup and top with grated mozzarella cheese. For stove top method: Cook onions in butter in a heavy stockpot. Add broth, water and seasonings. Bring to a boil and let simmer 30-45 minutes. Serve with bread or croutons and cheese.

Source:
Country Lines


I will therefore put you in remembrance, though ye once knew this, how that the Lord, having saved the people out of the land of Egypt, afterward destroyed them that believed not. Jude 1:5 (KJV)

Food for Thought

I asked for strength that I might achieve–
He made me weak that I might obey.
I asked for health that I might do greater things–
I was given grace that I might do better things.
I asked for riches that I might be happy–
I was given poverty that I might be wise.
I asked for power that I might have the praise of men–
I was given weakness that I might feel the need of God.
I asked for all things that I might enjoy life–
I was given life that I might enjoy all things.
I received nothing that I asked for,
All that I hoped for.
My prayer was answered.
–Author unknown

Swiss Chicken

Swiss Chicken

1/4 pound bacon, cut in small pieces
1 large onion, cut in half and sliced
4 cloves garlic, chopped
1 cup sliced mushrooms
4 (6-ounce) boneless, skinless chicken breasts
1/2 cup melted butter or margarine
1 tablespoon seasoned salt
4 slices Swiss cheese

Sauté bacon until almost done; add onion, garlic and mushrooms and cook until onion is soft and transparent.

Dip chicken breasts in melted butter. Season with seasoned salt.

Sauté in skillet or on grill pan 4-5 minutes on each side or until juices run clear.

Preheat oven to 350 degrees. Put chicken in baking pan. Top each piece with onion and mushroom mixture. Place 1 slice Swiss cheese on top of mixture. Place in oven until cheese melts.

Source:
San Antonio Express-News


As far as the east is from the west, so far hath he removed our transgressions from us. Psalm 103:12 (KJV)

Potato and Cheese Soup

Potato and Cheese Soup - 10 servings

8-10 good size russet potatoes
5 Tbsp. butter
1 large sweet onion
2 Bay leaves
2 Tbsp. flour
2 cups milk
1-2 cups shredded cheddar cheese
Salt and pepper to taste

Peel potatoes and cut into small cubes. Cover with lightly salted water and cook until tender. Remove from heat. DO NOT DISCARD THE COOKING WATER.

Meanwhile, melt 3 tablespoons of the butter in a skillet. Chop the onions, then saute them in the melted butter along with the bay leaves, stirring often, until the onions just start to turn golden. Remove bay leaves. Add the onions to the pot of cooked potatoes and stir in.

Melt the remaining 2 tablespoons of butter in skillet. Stir in 2 tablespoons of flour and cook a minute or two over low heat. In a separate saucepan heat the milk, and then stir it into the flour/butter mixture. Stir constantly with a whisk until the sauce has thickened and is completely smooth. Add the sauce mixture to the potatoes and stir in.

Add the shredded cheese and stir in. Add salt and pepper to taste.


Source:
Thousand Oaks Seventh-day Adventist Church


The LORD is my shepherd; I shall not want. He maketh me to lie down in green pastures: he leadeth me beside the still waters. He restoreth my soul: he leadeth me in the paths of righteousness for his name's sake. Yea, though I walk through the valley of the shadow of death, I will fear no evil: for thou art with me; thy rod and thy staff they comfort me. Thou preparest a table before me in the presence of mine enemies: thou anointest my head with oil; my cup runneth over. Surely goodness and mercy shall follow me all the days of my life: and I will dwell in the house of the LORD for ever. Psalm 23 (KJV)

Pepperoni Rigatoni

Pepperoni Rigatoni


12 oz. Rigatoni pasta - cooked
1/2 c. parmesan cheese
1/2 c. chopped green pepper
2 cloves minced garlic
2 c. shredded mozzarella cheese
1 pkg. (3.5 oz.) pepperoni, chopped
1/2 c. chopped onion
1/4 c. fresh basil, chopped, or 2 tsp. dried
1 (28 oz.) jar Ragu sauce


Layer half of noodles, then other ingredients in a 9 x 12 pan. Repeat layers, ending with cheeses. Bake uncovered 25 - 30 min. at 375. Serves 8

Source:
Weatherly & Byrd Springs Ward Cookbook


Little children, keep yourselves from idols. Amen. 1 John 5:21 (KJV)

OLD WEST CHICKEN & DUMPLINGS

OLD WEST CHICKEN & DUMPLINGS

Boil whole chicken in water until tender.
Remove chicken from bones. Put chicken in pan and add 4 cups of the broth.
Bring to a boil. Make dumplings.

DUMPLINGS

1 1/2 c. flour
3 tsp. Baking Powder
3/4 tsp. Salt
1 tbs. Oil
3/4 c. Milk

Mix ingredients together.
Drop by teaspoon-full into boiling liquid.
Cover pan and cook for 15 min.

Source:
GRANDMA'S PANTRY


Who then is Paul, and who is Apollos, but ministers by whom ye believed, even as the Lord gave to every man? I have planted, Apollos watered; but God gave the increase. So then neither is he that planteth any thing, neither he that watereth; but God that giveth the increase. 1 Corinthians 3:5-7 (KJV)

Chicken Cordon Bleu Casserole

Chicken Cordon Bleu Casserole Recipe

3 chicken breasts (cooked and shredded)
6 slices ham (torn in bite-sized pieces)
2 (10 ounce) cans cream of chicken soup (I like low sodium)
1 cup mayonnaise
2 tablespoons garlic powder
2 cups swiss cheese
3 cups breadcrumbs
3/4 cup butter (melted)
2 tablespoons onion flakes

Preheat oven to 400 degrees.

Cook and shred chicken breasts and layer in bottom of a 9x13" casserole dish.

Layer pieced ham over chicken.

Spread cream of chicken soup over meats, then spread mayo over soup. Sprinkle with garlic.

Layer cheese over this and sprinkle with bread crumbs and drizzle with melted butter.

Sprinkle with onion flakes.

Bake one hour until bubbly around edges.

Broil 5 minutes or until topping is golden brown.

Source:
Adopted Parisian


This is the day which the LORD hath made; we will rejoice and be glad in it. Psalm 118:24 (KJV)

Sour Cream Potato Salad

Sour Cream Potato Salad

1/4 cup chopped green pepper
1/4 cup mayonnaise
8 oz sour cream
1 cup chopped celery
4 med potatoes cooked, peeled and cubed
1/4 cup chopped onion
salt and black pepper
1 crushed garlic clove

In a large bowl mix together the celery, green pepper, onion, garlic, seasonings and cooled cooked potatoes.

In a separate bowl combine the sour cream and mayonnaise and mix well.

Gently stir the sour cream mixture into the potatoes and mix well.

Cover and chill for 3 hours before serving.

Source:
What's Cooking


Wives, submit yourselves unto your own husbands, as unto the Lord. For the husband is the head of the wife, even as Christ is the head of the church: and he is the saviour of the body. Therefore as the church is subject unto Christ, so let the wives be to their own husbands in every thing. Ephesians 5:22-24 (KJV)

Hash Brown Omelet

Hash Brown Omelet

3 cups frozen shredded potatoes
1/3 cup butter, melted
1 cup chopped cooked ham (may omit)
1 cup (4 oz.) shredded Cheddar cheese
1/4 cup finely chopped green pepper
3 eggs, beaten
1/2 cup milk
1/2 teaspoon salt (may use seasoned salt)
1/4 teaspoon pepper

Thaw potatoes & press into bottom & up sides of an un-greased 9-inch pie plate; drizzle with butter.
Bake at 425 degrees for 25 minutes or until lightly browned; cool on a wire rack for 10 minutes.
Combine ham, cheese and green pepper; spoon into potato shell.
Combine eggs, milk & seasonings, stirring well; pour over cheese.
Bake at 350 degrees for 25 to 30 minutes or until set.
Yield 6 to 8 servings.

Note: May be assembling, omitting egg mixture and stored in refrigerator 8 hours. Let stand at room temp. for 30 minutes. Then combine eggs, milk & seasonings; pour over cheese. Bake as above.

Source:
Canyon Road Inn


And, behold, I come quickly; and my reward is with me, to give every man according as his work shall be. Revelation 22:12 (KJV)

Bacon Horseradish Dip

Bacon Horseradish Dip

(Tried and True)

½ mayonnaise
1 cup sour cream
¼ cup bacon bits
¼ cup creamy horseradish

Mix all ingredients together. Cover and refrigerate. Serve well chilled with chips, crackers, or veggie strips

Source:
Home and Hearth


Blow ye the trumpet in Zion, and sound an alarm in my holy mountain: let all the inhabitants of the land tremble: for the day of the LORD cometh, for it is nigh at hand; Joel 2:1 (KJV)