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"So
whether you eat or drink whatever you do, do it all for the glory of God." |
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Here's a link I really like to
the "Meals for You" site:
 Mrs. Sojourner |
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From:
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Mrs.
Sojourner's Kitchen
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"P" Salad
I enjoy having a brightly colored salad on the table--even in
colder weather. One day I was looking for something colorful to have
as a side dish. Going through my fridge and freezer looking for raw
vegetables, this is what came together from the ingredients I found.
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1 cup frozen peas
1/3 cup dill pickle
slices
1/2 cup bell peppers
1/2 cup tomatoes
1/4 c Ranch salad
dressing*
Soak
the peas in warm water to thaw and set to the side as you dice the
pickles, peppers and tomatoes.
Drain the peas,
then combine them with the peppers, tomatoes, and pickles in a
mixing bowl.
Add the salad
dressing then stir just enough to get everything mixed evenly.
*Some people may
prefer more salad dressing. |
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"So whether you eat or
drink whatever you do, do it all for the glory of God."
1 Corinthians 10:31 (NIV) |
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Copyright © 2010
by Mrs. Sojourner |
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From:
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Torry Martin's Kitchen
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Watermelon
&
Tomato Salad
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5
cups of seeded watermelon cut into ¾” pieces
1 ½ pounds of
tomatoes cut into ¾” pieces
Sprinkle the above
with 3 teaspoons of sugar and ½ teaspoon of salt.
Mix by hand and
let sit for fifteen minutes then add the
following;
1 small red onion quartered and
thinly sliced.
½ cup red wine vinegar
¼ cup extra virgin olive oil
Fresh ground pepper to taste
Mix it all together and
refrigerate for 2 hours. |
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"So whether you eat or
drink whatever you do, do it all for the glory of God."
1 Corinthians 10:31 (NIV) |
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Copyright © 2010
by Submitter |
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From: Mrs. Sojourner's Kitchen |
"It's Summer!"
Tomato Salad
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2 large or 3 medium tomatoes,
coarsely chopped (about 3 cups)
1/4 cup sweet onion chopped
1 cup broccoli flowerets cut small
1/4 cup Italian Dressing |
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2 Tbsp. fresh cilantro, finely chopped (or 1
tsp. dried) 1/4 tsp. black
pepper
1/2 tsp. Mrs. Dash (Original)
2 Tbsp. lemon juice |
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In small bowl stir together
dressing, lemon juice, cilantro, pepper, and Mrs. Dash.
In a large mixing bowl combine
tomatoes, onions, and broccoli.
Pour dressing mixture over
vegetables.
Toss until all vegetables are
coated with dressing.
Cover and refrigerate 1 hour or
until serving.
"So whether you eat or
drink whatever you do, do it all for the glory of God."
1 Corinthians 10:31 (NIV) |
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Copyright© 2007 Mrs.
Sojourner |
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From: Erica's Kitchen |
Mrs. Sojourner's
Note: "This is a great recipe to make
with the kids!" |
Dessert Pizza
Ingredients
1 (20 oz) pkg. refrigerated cookie dough (any
flavor)
1 (8 oz) pkg. cream cheese (softened)
1 (14 oz) pkg. sweetened condensed milk
1/2 c. frozen orange juice concentrate (thawed)
1 tsp. vanilla extract
Toppings: any fruit that can be cut into
slices, chopped nuts, candy |
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1. Preheat oven to 350 degrees (F)
2. On a lightly greased pizza pan, with floured
hands, press cookie dough into pan leaving a slight rim around edge
3. Bake 12 to 15 minutes then let cool.
Sauce:
4. Beat cream cheese until fluffy
5. Gradually beat in sweetened condensed milk
until smooth
6. Stir in orange juice and vanilla
7. Chill thoroughly
8. Just before serving spoon filling evenly over
crust and top with your toppings |
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Notes:
***A favorite combination in our house is mandarin oranges,
peanuts, red and green grapes, and bananas.
***other pans can be used, if desired, for different shapes of
pizza (example: heart shaped)
***This can also be done by making cookies, putting
"sauce" on them and setting up toppings in several bowls which allows the guests
to make their own individual pizzas to their liking.
***Refrigerate leftovers, if there are any! |
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"So whether you eat or
drink whatever you do, do it all for the glory of God."
1 Corinthians 10:31 (NIV)
2007© By the submitter |
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3x5 Pdf Recipe Card (3
Copies per Page)
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From: Erica's Kitchen |
Mrs. Sojourner's
Note: "My crock pot is a valued tool
in my kitchen, so I am always pleased to receive a new crock pot recipe!" |
Rigatoni
Ingredients
1lb. ground Hamburger or turkey (browned and drained)
1 box rigatoni shaped noodles (cooked)
1box Velveeta (or other brand) block cheese (sliced)
1 jar any flavor spaghetti sauce |
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layer of sauce in bottom
2. Alternate layers of noodles, meat, cheese, and
sauce until crock pot is full or ingredients are gone
3. Cook in crock pot on low until cheese is melted (a
couple of hours) |
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Notes:
***great served with garlic bread and as any Italian
meal...it's always better the next day.
***the rigatoni shaped noodles allow the cheese to get inside
the noodle so this type of noodle works best |
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"So whether you eat or
drink whatever you do, do it all for the glory of God."
1 Corinthians 10:31 (NIV)
2007© By the submitter |
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From: Linda's Kitchen |
Mrs.
Sojourner's Note: Being that I do not personally care for canned cranberry sauce, I
always get excited when I hear of a homemade cranberry salad"
Nimmy B.'s Cranberry Salad
1pkg. (6oz.) lemon flavored gelatin
2&1/2 c. boiling water
1lb.(whole, clean,) fresh (4 cups)
1 Navel orange, scrubbed and cut in chunks
(peel included)
1 cup thinly sliced celery
1cup chopped English walnuts
garnish (parsley or watercress)
#1. Have a 10 cup mold (a pam sprayed fluted
bundt cake pan is great) ready and a nice large round plate
#2.Put gelatin in a medium bowl, add the boiling water and stir till all gelatin
dissolves. COOL to room temperature.
#3. Put cranberries (if using frozen cran. don't THAW), orange and sugar in food
processor; Process until very finely chopped. Pour into a large bowl. Stir in celery and
walnuts, then add gelatin. Pour into the mold. Chill at least 24&1/2 hours. garnish
with greenery . *For added eye appeal. Make up a cream cheese type frosting (1/4 cup
sifted powdered sugar well mixed into very soft cream cheese till thoroughly smooth) just
around the base (the out turned mold on a plate) put cream cheese puffs from a cake
decorating tube or swirl thin line around base with the cream cheese mixture.. Then place
the greenery in one place at base of mold.
TIME: active 30 mins. & at least 24+ hours total . Serves 12.
"So whether you eat or
drink whatever you do, do it all for the glory of God."
1 Corinthians 10:31 (NIV)
2004© By the submitter |
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From: Rosie's Kitchen |
Yellow Squash Dressing
Mrs. Sojourner's Note: The original creator of this
recipe is unknown. As we all know dressings are an intrigal part of holiday cooking and as
Rosie says this recipe "is good and everybody loves it!"
2/3 cup
celery (small dice)
2/3 cup onion (small
dice)
2/3 cup green bell
pepper (small dice)
1 stick butter (don't
use margerine)
2 cups yellow squash
(cooked, drained, mashed)
2-3 cups Pepperidge Farm
cornbread dressing mix (Unseasoned) (or your own left over cornbread--which is what I use)
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1/2 tsp.
Worcestershire sauce
2 beaten eggs
1 Tbsp. sugar
1 cancream of chicken
soup or cream of mushroom soup
salt and pepper to taste
(paprika sprinkled over the top or parsley (fresh or dried)
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1. Saute
the celery, onion, pepper in some of the butter until translucent not browned. Add
rest of butter to melt.
2. Put
squash in mixing bowl add sauted veggies and butter mix.
3. Pour
in beaten eggs, 1/2 tsp. Worcestershire sauce, sugar, salt and pepper and soup. Blend.
4. Add
the crumbs and mix well, (if you left anything out-add it now-this isn't critical it just
has to be mixed. I've even had left-over corn-on-the-cob I've cut off and added.
Yummm)
Variations: You can add
some grated cheddar or Swiss Cheese. Top with buttered cornbread crumbs or the canned
French fried onion rings. Canned French fried onions are a good thing!)
"So whether you eat or
drink whatever you do, do it all for the glory of God."
1 Corinthians 10:31 (NIV)
2004© By the submitter (Originator
Unknown) |
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From: Rosie's Kitchen |
Potato Casserole
Mrs. Sojourner's
Note: The original creator of this recipe is unknown. I read this this recipe
that Rosie sent and thought it would be great for anyone that does a large holiday
breakfast or brunch.
This one is so quick
and easy, plus I have yet to meet anyone who doesn't like it. You can also serve it
with bacon and eggs for breakfast. You can add whatever you wish - potatoes and
cheese what could be better.
2 lb
frozen hash browns (slightly thawed) or grate your own
1 can cream of mushroom
soup (or cream of chicken or cream of broccoli soup--your choice)
10 oz shredded Cheddar
cheese
1 cup sour cream or 1/2
cup sour cream and 1/2 package of cram cheese OR 8 oz package cream cheese. (This is
either or whatever your likes are) |
1/2 cup
butter melted (no substitute)
1 cup finely chopped
onion
2 tsp salt
2 tsp pepper
Canned French fried
onions to top |
Mix all ingredients together and
pour into a buttered baking dish. It maight appear too thick or too moist depending
on whether you use all cream cheese or sour cream. It works out fine in the end.
Bake at 325 degrees for 50 minutes or until golden brown around edges.
The last 10 minutes of baking sprinkle on the French fried onions.
I sprinkle on some paprika over
the onions for the last 10 minutes. You could also use parsley in the mix.
"So whether you eat or
drink whatever you do, do it all for the glory of God."
1 Corinthians 10:31 (NIV)
2004© By the submitter (Originator
Unknown) |
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From: Mrs. Sojourner's Kitchen |
Vegetable Bow Tie Soup
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1/4 cup dried peas
1/4 cup dried navy beans
1/4 cup pinto beans
4 cups of water
1 medium (2 cups) zucchini, chopped
1/4 cup chopped carrots
2 stalks celery, chopped |
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2 cloves garlic, chopped finely 16 ounces (2 cans) "No salt added" tomato
sauce
1/2 tsp. thyme
3/4 tsp. Mrs. Dash (Original)
1/2 tsp. dried oregano
1/2 cup water
1/2 cup dried bow tie noodles |
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Sort and wash
peas, navy beans and pinto beans and put in a crockpot with 4 cups of water. Heat on
LOW overnight.
The next morning add the
zucchini, carrots, celery, garlic, tomato sauce, thyme, Mrs. Dash, oregano, and water (1/2
cup)
Cook in crockpot on HI for three
hours.
Add noodles and cook for 30-60
more minutes. You may want to add more water or tomato sauce according to your taste
or preferred consistency.
"So whether you eat or
drink whatever you do, do it all for the glory of God."
1 Corinthians 10:31 (NIV) |
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Copyright© 2004 Mrs.
Sojourner |
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From: Rosie's Kitchen |
Rosie's Perfect Lemon Bars
Follow this recipe
exactly. Do not use ANYTHING but fresh squeezed lemon juice and real unsalted
butter. If you don't, this recipe will not be nearly the same. I use my own
lemons which are from my Meyers Lemon tree--Meyers is a cross between lemons and
tangerines--sweet enough to eat like an orange. I think if you'd add just a bit of
orange juice to your fresh squeezed lemon juice you'd achieve a similar taste. But
fresh squeezed is the name of the game for this recipe.
THE
CRUST
1 3/4 cups all-purpose
flour
2/3 cup confectioners
sugar, plus extra to decorate finished cooled bars
1/4 cup cornstarch
3/4 tsp. salt
12 Tbsp. unsalted butter
(1 1/2 sticks) at very cool room temp., cut into 1 inch pieces
extra butter to grease
pan (or Pam) |
LEMON
FILLING
4 large eggs, beaten
lightly
1 1/3 cups granulated
sugar
3 Tbsp. all-purpose
flour
2 tsp. finely grated
zest from two large lemons
2/3 cup juice from 3 to
4 large lemons, strained
1/3 cup whole milk
(don't use low fat) (I use half and half)
1/8 tsp. salt |
1. For
the crust: Adjust oven rack to middle position and heat oven to 350 degrees F.
Lightly butter a 9x13 inch baking dish and line with one sheet parchment or wax
paper. Dot paper with butter, then lay second sheet crosswise over it. This
will assist to lift the bars out of pan to serve. Bars can be left in pan if not
serving for company.
2. Pulse
flour, confectioner's sugar, cornstarch, and salt in food processor work bowl fitted with
steel blade. Add butter and process to blend, 8 to 10 seconds, then pulse until
mixture is pale yellow and resembles coarse meal, about three 1 second bursts. Sprinkle
mixture into lined pan and press firmly with fingers into even 1/4 inch layer over entire
pan bottom and about 1/2 inch up sides, making a flat even crust. Refrigerate for 30
minutes, then bake until golden brown, about 20 minutes.
3. For
the filling: Meanwhile, whisk eggs, sugar and flour in medium bowl, then stir
in lemon juice, milk and salt to blend well.
4. To
finish the bars: Reduce oven temp. to 325 degrees F. Stir filling mixture
to reblend; pour into warm crust. Bake until filling feels firm when touched
lightly, about 20 minutes. Transfer pan to wire rack; cool to near room temp, at least 30
minutes, maybe more. At this point you can gently lift bars from pan to serving
platter and cut with pizza cutter or very sharp knife. Or leave in pan and cut.
Before cutting cooled bars, sprinkle with powered sugar to decorate.
These bars are excellent and
perfect for any occasion.
"So whether you eat or
drink whatever you do, do it all for the glory of God."
1 Corinthians 10:31 (NIV)
2004© By the submitter |
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From: Mrs. Sojourner's Kitchen |
Carrot Cookies
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12 T. butter
softened
36 packets saccharin (Sugar
Twin)
(equivalent of 1 1/2 c. sugar)
2 eggs slightly beaten
2 egg whites
1 t. vanilla extract
2 c. all-purpose flour
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1 c. whole wheat flour 2 t. baking powder
1/2 t. baking soda
1/2 t. cinnamon
2 c. grated carrots
1 c. raisins
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Preheat oven to
325 degrees F.
In a large mixing bowl, cream
butter and sweetener.
Add eggs and egg whites and
vanilla.
In separate bowl combine flours,
baking powder, baking soda, and cinnamon.
Gradually add to the creamed
mixture until blended.
Stir in raisins and carrots.
Drop spoonsful of dough onto
un-greased cookie sheet at one inch intervals.
Bake at 325 degrees F for 14
minutes or until cookies are slightly brown.
Cool for 2 minutes before moving
cookies to cooling rack.
Yields approx. 50 small cookies.
"So whether you eat or
drink whatever you do, do it all for the glory of God."
1 Corinthians 10:31 (NIV) |
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Copyright© 2004 Mrs.
Sojourner |
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From: Mrs. Sojourner's Kitchen |
Baked Stuffed Apples
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2 small apples
2 tsp. cinnamon
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2 1/2 T raisins
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Wash and core apples. In a small bowl, combine raisins and cinnamon.
Stuff each apple with mixture.
Wrap each apple with foil and place in baking
dish.
Bake in 350 degree oven for 30 minutes or
until knife cuts smoothly into apple.
Unwrap each apple and let cool 15 or 20
minutes before serving.
These are great as a desert or can be served
as part of a brunch.
"So whether you eat or
drink whatever you do, do it all for the glory of God."
1 Corinthians 10:31 (NIV) |
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Copyright© 2003 Mrs.
Sojourner |
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From:
Mrs. Barnes' Kitchen |
South of the Border Pie
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1 cup
chopped onion
1 Tbls extra virgin
olive oil
1 to 2 tsp Chili powder
1 tsp grnd cumin
1/2 tsp garlic powder
1/4 tsp salt
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1-15oz. can red kidney
beans (drained) 1
1/2 cups cooked brown rice
1 cup shredded cheddar cheese
2 beaten eggs
1 chopped red pepper
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In a saucepan cook onion in hot oil until
tender. Stir in spices.
Cook 1 min. more, then cool.
Stir in rice, cheese, milk eggs, and beans.
Grease 10" or large pie plate...add mixture.
Micro cook @ 50% power for 22-24 mins. until the
center is set.
Let stand 10 min-serve with salsa & chips
"So whether you eat or
drink whatever you do, do it all for the glory of God."
1 Corinthians 10:31 (NIV) |
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(Originator Unknown) |
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