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Tired of all the political strife and infighting?
Find out how Christians are supposed to act in the following study
https://christianforums.net/threads/charismatic-bible-studies-1-peter-2-11-17.109823/
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Taking the time to pray? Christ is the answer in times of need
https://christianforums.net/threads/psalm-70-1-save-me-o-god-lord-help-me-now.108509/
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Depending upon the Holy Spirit for all you do?
Read through the following study by Tenchi for more on this topic
https://christianforums.net/threads/without-the-holy-spirit-we-can-do-nothing.109419/
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How are famous preachers sometimes effected by sin?
Join Sola Scriptura for a discussion on the subject
https://christianforums.net/threads/anointed-preaching-teaching.109331/#post-1912042
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Recipes
- Thread starter Vic C.
- Start date
destiny
Member
Since you keep talking about getting old, Vic ...just be assured that these can be put in the blender and then sucked through a straw. 
This one is really good!
Buttery Chicken Casserole:
1 (3 pound) broiler-fryer chicken
1 quart water
1 teaspoon salt
1 teaspoon pepper
1 can cream of chicken soup, undiluted
1 can cream of celery soup, undiluted
8 ounces sour cream
1/2 teaspoon pepper
1/2 (16 ounce) package oval-shaped buttery
crackers, crushed (2 stacks)
1/4 cup butter, melted
Combine first 4 ingredients in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 1 hour or until tender. Remove chicken, and cool slightly.
Skin and bone chicken; cut chicken into bite-size pieces. Combine chicken, cream of chicken soup and next 3 ingredients, stirring well.
Place half of crushed crackers in a lightly greased 11 x 7 x 1 1/2-inch baking dish; spoon chicken mixture over crackers. Top with remaining crackers, and drizzle with butter.
Bake at 325 degrees F for 35 minutes or until lightly browned.
____________________________________
This one's good too!!
Easy Mexican Casserole:
1 pound lean ground beef
2 cups salsa
1 (16 ounce) can chili beans, drained
3 cups crushed tortilla chips
2 cups sour cream
1 (2 ounce) can sliced black olives, drained
1/2 cup chopped green onion
1/2 cup chopped fresh tomato
2 cups shredded Cheddar cheese
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet over medium-high heat, cook ground beef until no longer pink. Stir in salsa, reduce heat, and simmer 20 minutes, or until liquid is absorbed. Stir in beans, and heat through.
Spray a 9x13 baking dish with cooking spray. Spread crushed tortilla chips in dish, and then spoon beef mixture over chips. Spread sour cream over beef, and sprinkle olives, green onion, and tomato over the sour cream. Top with Cheddar cheese.
Bake in preheated oven for 30 minutes, or until hot and bubbly.
This one is really good!
Buttery Chicken Casserole:
1 (3 pound) broiler-fryer chicken
1 quart water
1 teaspoon salt
1 teaspoon pepper
1 can cream of chicken soup, undiluted
1 can cream of celery soup, undiluted
8 ounces sour cream
1/2 teaspoon pepper
1/2 (16 ounce) package oval-shaped buttery
crackers, crushed (2 stacks)
1/4 cup butter, melted
Combine first 4 ingredients in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 1 hour or until tender. Remove chicken, and cool slightly.
Skin and bone chicken; cut chicken into bite-size pieces. Combine chicken, cream of chicken soup and next 3 ingredients, stirring well.
Place half of crushed crackers in a lightly greased 11 x 7 x 1 1/2-inch baking dish; spoon chicken mixture over crackers. Top with remaining crackers, and drizzle with butter.
Bake at 325 degrees F for 35 minutes or until lightly browned.
____________________________________
This one's good too!!
Easy Mexican Casserole:
1 pound lean ground beef
2 cups salsa
1 (16 ounce) can chili beans, drained
3 cups crushed tortilla chips
2 cups sour cream
1 (2 ounce) can sliced black olives, drained
1/2 cup chopped green onion
1/2 cup chopped fresh tomato
2 cups shredded Cheddar cheese
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet over medium-high heat, cook ground beef until no longer pink. Stir in salsa, reduce heat, and simmer 20 minutes, or until liquid is absorbed. Stir in beans, and heat through.
Spray a 9x13 baking dish with cooking spray. Spread crushed tortilla chips in dish, and then spoon beef mixture over chips. Spread sour cream over beef, and sprinkle olives, green onion, and tomato over the sour cream. Top with Cheddar cheese.
Bake in preheated oven for 30 minutes, or until hot and bubbly.
Destiny, that's soooo funny!!!! 
:
Here's another recipe for old Italian foggies. Especially one's who are only 5 years younger than I am. :-D
Italian Prune Nut Bread
Yield: 2 loaves
1 cup butter or margarine
2 cups sugar
1 teaspoon vanilla
4 eggs
3 cups flour
1 teaspoon each salt and cream of tartar
1/2 teaspoon baking soda
3/4 cup plain yogurt
2 teaspoons grated lemon peel
2 cups diced Washington Italian prunes or plums, cut in 1/2 -inch pieces
1 cup chopped nuts
Cream butter, sugar and vanilla until fluffy. Add eggs, one at a time, beating after each addition. Sift together flour, salt, cream of tartar and baking soda. Blend yogurt and lemon peel; add to creamed mixture alternately with dry ingredients. Stir until well-blended. Add chopped fruit and nuts; mix well. Divide between 2 greased and floured 9 x 5 x 2-1/2-inch loaf pans. Bake at 350oF 50 to 55 minutes or until wooden pick inserted near center comes out clean.
==========================
And here's another one you suck through a straw, Vic !:
This is an excellent after-dinner dessert substitute. Prunes are high in fiber--this smoothie supplies 15.1% of your daily fiber!--so it can help prevent constipation and normalize blood sugar. Prunes are also rich in antioxidants.
INGREDIENTS:
1/4 cup pitted prunes
1 banana
1 cup soy milk, or rice milk
PREPARATION:
You will need the following equipment:
Blender
Travel mug and wide straw if you are taking it to go
This is my quick and easy method for making protein shakes:
Add prunes, banana, and soy or rice milk to the blender.
Blend until smooth.
Pour into a glass or travel mug and serve.
Optional Additions:
Blackstrap molasses--During sugar refining, sucrose is removed from the raw cane plant, leaving this thick syrup full of nutrients. Of the different grades of molasses, blackstrap molasses has the least sugar and the most nutrients--iron, B vitamins, calcium, phosphorus, and potassium. The iron content makes it especially good for vegetarians. Prunes increase the absorption of iron even further. Add 1 teaspoon.
altmedicine.about.com
.
.
: Here's another recipe for old Italian foggies. Especially one's who are only 5 years younger than I am. :-D
Italian Prune Nut Bread
Yield: 2 loaves
1 cup butter or margarine
2 cups sugar
1 teaspoon vanilla
4 eggs
3 cups flour
1 teaspoon each salt and cream of tartar
1/2 teaspoon baking soda
3/4 cup plain yogurt
2 teaspoons grated lemon peel
2 cups diced Washington Italian prunes or plums, cut in 1/2 -inch pieces
1 cup chopped nuts
Cream butter, sugar and vanilla until fluffy. Add eggs, one at a time, beating after each addition. Sift together flour, salt, cream of tartar and baking soda. Blend yogurt and lemon peel; add to creamed mixture alternately with dry ingredients. Stir until well-blended. Add chopped fruit and nuts; mix well. Divide between 2 greased and floured 9 x 5 x 2-1/2-inch loaf pans. Bake at 350oF 50 to 55 minutes or until wooden pick inserted near center comes out clean.
==========================
And here's another one you suck through a straw, Vic !
: This is an excellent after-dinner dessert substitute. Prunes are high in fiber--this smoothie supplies 15.1% of your daily fiber!--so it can help prevent constipation and normalize blood sugar. Prunes are also rich in antioxidants.
INGREDIENTS:
1/4 cup pitted prunes
1 banana
1 cup soy milk, or rice milk
PREPARATION:
You will need the following equipment:
Blender
Travel mug and wide straw if you are taking it to go
This is my quick and easy method for making protein shakes:
Add prunes, banana, and soy or rice milk to the blender.
Blend until smooth.
Pour into a glass or travel mug and serve.
Optional Additions:
Blackstrap molasses--During sugar refining, sucrose is removed from the raw cane plant, leaving this thick syrup full of nutrients. Of the different grades of molasses, blackstrap molasses has the least sugar and the most nutrients--iron, B vitamins, calcium, phosphorus, and potassium. The iron content makes it especially good for vegetarians. Prunes increase the absorption of iron even further. Add 1 teaspoon.
altmedicine.about.com
.
.
vic C. said:
: : : I added a PRUNE smoothie to the above post for ya, also! You can't be a PRUDE if you eat PRUNES! :wink:
I love Prune/Plum Kolache's :P . But I thought you'd like the Italian variety of Prunes, Vic. ...
Destiny, I'm going to try your casseroles. Sounds good to me!
.
Vic C.
Member
Heh, hehce the second reason for this thread.
I got one!
Broccoli-slaw!
1 lb. broccli coleslaw or chopped and slivered broccli
1/2 cup sunflower seeds
1 cup sliced, blanched almonds
1 package Ramen Oriental Noodles w/seasoning
1 bunch scallion, chopped
dressing:
1 cup of your favorite vegetable oil
1/4 cup sugar
1/3 cup apple cider vinegar
Mix together oil, vinegar, sugar and noodle seasoning; refrigerate for at least two hours
Mix together broccli, seeds, almonds and scallions with coarsely chrushed noodles. Add dressing just before serving and enjoy!
I got one!
Broccoli-slaw!
1 lb. broccli coleslaw or chopped and slivered broccli
1/2 cup sunflower seeds
1 cup sliced, blanched almonds
1 package Ramen Oriental Noodles w/seasoning
1 bunch scallion, chopped
dressing:
1 cup of your favorite vegetable oil
1/4 cup sugar
1/3 cup apple cider vinegar
Mix together oil, vinegar, sugar and noodle seasoning; refrigerate for at least two hours
Mix together broccli, seeds, almonds and scallions with coarsely chrushed noodles. Add dressing just before serving and enjoy!
Vic,
Here's another smoothie to go with that Broccoli slaw of yours! :P
Strawberry Pineapple plus Broccoli smoothie
Ingredients:
1 head of broccoli
10-12 strawberries
1/4 pineapple, no skin
Directions:
Prepare the pineapple as you normally would to eat it, removing the skin and cutting up into spears or chunks. Juice the pineapple, and then do the strawberries. That combination of pulp can be used for things like fruit dessert toppings.
Next, cut up the broccoli head into flowerets and juice them. Depending on what the stalk looks like, you may want to peel the tougher skin off of it and juice that as well. Some people don’t like to use the stalk, though.
Mix together all the ingredients and drink….
Makes about 1 cup of juice.
source: bloglander.com
Any wonder why Jack LaLane endorses a juicer machine!:
============================================
Broccoli May Prevent Blindness
Contains Antioxidant That Protects Eye Cells From UV Damage
By Jeanie Lerche Davis
WebMD Medical NewsJuly 13, 2004 -- To protect your eyesight, try broccoli. An antioxidant found in broccoli may be a powerful force in preventing blindness.
Researchers at Johns Hopkins University School of Medicine have discovered that sulforaphane, the naturally occurring antioxidant in broccoli and broccoli sprouts, protects the eye from damage caused by the sun's ultraviolet light.
Cells in the eye's retina are extremely sensitive to damage caused by oxidants, especially those generated by light. While several processes within the eye help cut that damage, the eye gradually loses that capability as we age.
This is believed to be the primary cause of age-related macular degeneration -- the leading cause of blindness, writes researcher Xiangqun Gao, a molecular scientist with the Johns Hopkins University School of Medicine. His report appears in the current issue of the Proceedings of the National Academy of Science of the USA.
To combat this damage, a simple long-term strategy is important, Gao notes. That's where sulforaphane comes in.
Previous studies from this group of researchers have shown that sulforaphane prevents tumor growth and kills stomach bacteria that lead to ulcers and stomach cancer. In one study, they showed that feeding broccoli sprouts to rats prevented high blood pressure, heart disease, and stroke.
In their latest laboratory experiment, the Johns Hopkins researchers exposed human retina cells, which protect against oxidative stress and free radicals, to various doses of sulforaphane. Then they exposed cells to ultraviolet light -- similar to sunlight -- to produce oxidative damage.
Sulforaphane protected eye cells from damage, reports Gao. In fact, the more sulforaphane exposure the cells got, the more protection they received.
"Much evidence points to the central role of oxidative damage in chronic degenerative diseases of the eye," writes Gao. A diet high in broccoli and broccoli sprouts is a safe, long-term approach to preventing age-related macular degeneration and blindness, he says.
SOURCE: Gao, X. Proceedings of the National Academy of Science of the USA, July 2004; vol 101: pp 10446-10451.
source: webmd.com
.
Here's another smoothie to go with that Broccoli slaw of yours! :P
Strawberry Pineapple plus Broccoli smoothie
Ingredients:
1 head of broccoli
10-12 strawberries
1/4 pineapple, no skin
Directions:
Prepare the pineapple as you normally would to eat it, removing the skin and cutting up into spears or chunks. Juice the pineapple, and then do the strawberries. That combination of pulp can be used for things like fruit dessert toppings.
Next, cut up the broccoli head into flowerets and juice them. Depending on what the stalk looks like, you may want to peel the tougher skin off of it and juice that as well. Some people don’t like to use the stalk, though.
Mix together all the ingredients and drink….
Makes about 1 cup of juice.
source: bloglander.com
Any wonder why Jack LaLane endorses a juicer machine!
: ============================================
Broccoli May Prevent Blindness
Contains Antioxidant That Protects Eye Cells From UV Damage
By Jeanie Lerche Davis
WebMD Medical NewsJuly 13, 2004 -- To protect your eyesight, try broccoli. An antioxidant found in broccoli may be a powerful force in preventing blindness.
Researchers at Johns Hopkins University School of Medicine have discovered that sulforaphane, the naturally occurring antioxidant in broccoli and broccoli sprouts, protects the eye from damage caused by the sun's ultraviolet light.
Cells in the eye's retina are extremely sensitive to damage caused by oxidants, especially those generated by light. While several processes within the eye help cut that damage, the eye gradually loses that capability as we age.
This is believed to be the primary cause of age-related macular degeneration -- the leading cause of blindness, writes researcher Xiangqun Gao, a molecular scientist with the Johns Hopkins University School of Medicine. His report appears in the current issue of the Proceedings of the National Academy of Science of the USA.
To combat this damage, a simple long-term strategy is important, Gao notes. That's where sulforaphane comes in.
Previous studies from this group of researchers have shown that sulforaphane prevents tumor growth and kills stomach bacteria that lead to ulcers and stomach cancer. In one study, they showed that feeding broccoli sprouts to rats prevented high blood pressure, heart disease, and stroke.
In their latest laboratory experiment, the Johns Hopkins researchers exposed human retina cells, which protect against oxidative stress and free radicals, to various doses of sulforaphane. Then they exposed cells to ultraviolet light -- similar to sunlight -- to produce oxidative damage.
Sulforaphane protected eye cells from damage, reports Gao. In fact, the more sulforaphane exposure the cells got, the more protection they received.
"Much evidence points to the central role of oxidative damage in chronic degenerative diseases of the eye," writes Gao. A diet high in broccoli and broccoli sprouts is a safe, long-term approach to preventing age-related macular degeneration and blindness, he says.
SOURCE: Gao, X. Proceedings of the National Academy of Science of the USA, July 2004; vol 101: pp 10446-10451.
source: webmd.com
.
christian_soldier
Member
Crossin' the highway late last night...
Skunk Skillet Stew
(A sensory entree, not recommended for the weak-stomached)
Two adult skunks, skinned, deboned and shredded; save scent sacs and set aside; one-fourth cup oil; one-fourth cup butter; two cups finely chopped celery; one-fourth cup finely chopped parsley; two cloves garlic, finely minced; one bay leaf; two carrots, chopped; two tablespoons flour; one cup beef broth; one cup dry red wine; three tablespoons cognac; one pound ripe, red tomatoes, peeled, seeded and chopped; salt and freshly ground pepper to taste; juice of half-lemon; one-fourth teaspoon nutmeg; one cup Madeira wine.
Preheat oven to 350 degrees. In large skillet, brown skunk well in oil and butter; add carrots and stir until lightly browned. Sprinkle with flour. Add broth as needed when mixture starts to brown. Stir to dissolve brown particles. Add remaining broth, red wine, cognac, tomatoes, salt and pepper. Place in oven, cover and bake three hours. Strain gravy, pressing as much of cooked vegetable mixture as possible through sieve. Bring strained mixture to boil. Add lemon juice, nutmeg, Madeira. Carefully puncture scent sacs and add fluids to mixture. Simmer five minutes. Pour sauce over skunk.
Serves eight.
MORE
Skunk Skillet Stew
(A sensory entree, not recommended for the weak-stomached)
Two adult skunks, skinned, deboned and shredded; save scent sacs and set aside; one-fourth cup oil; one-fourth cup butter; two cups finely chopped celery; one-fourth cup finely chopped parsley; two cloves garlic, finely minced; one bay leaf; two carrots, chopped; two tablespoons flour; one cup beef broth; one cup dry red wine; three tablespoons cognac; one pound ripe, red tomatoes, peeled, seeded and chopped; salt and freshly ground pepper to taste; juice of half-lemon; one-fourth teaspoon nutmeg; one cup Madeira wine.
Preheat oven to 350 degrees. In large skillet, brown skunk well in oil and butter; add carrots and stir until lightly browned. Sprinkle with flour. Add broth as needed when mixture starts to brown. Stir to dissolve brown particles. Add remaining broth, red wine, cognac, tomatoes, salt and pepper. Place in oven, cover and bake three hours. Strain gravy, pressing as much of cooked vegetable mixture as possible through sieve. Bring strained mixture to boil. Add lemon juice, nutmeg, Madeira. Carefully puncture scent sacs and add fluids to mixture. Simmer five minutes. Pour sauce over skunk.
Serves eight.
MORE
