|
|
Visit www.WomensMinistriesUnlimited.ag.org for more great tips, articles and resources for Christian women.
Pray for Christians around the world, particularly those persecuted or harassed.
8 Servings
2 heads butter lettuce, washed and torn
Small can mandarin oranges
½ cup slivered almonds, toasted
Your favorite vinaigrette salad dressing
50 Servings
12 heads butter lettuce, washed and torn
2 large cans mandarin oranges
3 cups slivered almonds, toasted
Your favorite vinaigrette salad dressing
Place lettuce in bowl or individual plates. Drain and sprinkle oranges and almonds on the top of the salad. Add dressing just before serving.
8 Servings
1 cup chopped red onion
3 teaspoons minced fresh thyme (or 2 teaspoons dried)
1 teaspoon salt
8 skinned, boned chicken breast halves
*2/3 cup seedless raspberry jam
4 tablespoons balsamic vinegar
Salt and pepper to taste
2 tablespoons butter or olive oil
50 Servings
6 cups chopped red onion
8 tablespoons minced fresh thyme (or 4 tablespoons dried)
3 tablespoons salt
50 skinned, boned chicken breast halves
*4 cups seedless raspberry jam
1 ½ cups balsamic vinegar
Salt and pepper to taste
1 cup butter or olive oil
Sauté onions in butter or olive oil. Combine thyme and salt; sprinkle over chicken. Add chicken to skillet; sauté 6 minutes on each side or until done. Remove chicken from skillet; keep warm. Reduce heat to low. Add jam and vinegar, stirring constantly until the jam melts. Season to taste. To serve, spoon raspberry sauce over chicken.
*You may substitute other flavors for raspberry jam.
8 Servings
8 -10 potatoes*
1 8-ounce package cream cheese
1 pint sour cream
½ cup or more green onions, sliced
½ teaspoon garlic salt
½ teaspoon seasoned salt
1 cube butter
50 Servings
50-60 potatoes*
6 8-ounce packages cream cheese
6 pints sour cream
3 cups green onions, sliced
3 teaspoons garlic salt
3 teaspoons seasoned salt
1 lb. butter
* may use instant potatoes instead
Boil, drain and mash potatoes, or prepare instant potatoes. Add other ingredients and mix well. Pour into a greased casserole or hotel pan. Drop butter across top and sprinkle with paprika. Bake 30 minutes, uncovered, in a 350-degree oven. Can be prepared a day ahead, refrigerated, and placed in the oven 30 minutes before serving time.
Although this sounds really involved, it actually is quite easy and lots of fun. You may want to try two flavors and swirl them together, or you can experiment with different flavors of cake and ice cream.
Place 2 quarts of ice cream into an 8” bowl and freeze. A domed bowl will give it more height. For 50, you’ll need four 8” bowls.
8 Servings
1 9-inch pie crust, baked, set aside
50 Servings (6 pies)
6 9-inch pie crusts, baked, set aside
3 oz. unsweetened chocolate, cut in pieces
1 cup butter, softened
1 cup sugar
1 teaspoon vanilla
4 eggs
50 Servings
18 oz. unsweetened chocolate, cut in pieces
6 cups butter, softened
6 cups sugar
6 teaspoons vanilla
2 dozen eggs
8 Servings
1 cup sweetened whipped cream
50 Servings
1½ quarts sweetened whipped cream
In a 1-quart saucepan, melt chocolate over low heat; cool. In bowl, beat butter on medium speed until fluffy. Gradually beat in sugar until light and fluffy. Beat in chocolate and vanilla. Add eggs one at a time, beating on high speed 2 minutes after each addition; beat until smooth and fluffy. Pour into pie shell. Refrigerate at least 2 hours before serving. Top with whipped cream and chocolate curls. Store in refrigerator.
Subscribe to this email newsletter at
www.womensministriesunlimited.ag.org/newsletters
Advertise with Us 
• Privacy Policy • Contact Us
Writer's Guidelines • Legal Notices and Copyright Information
WT Online • Leader's Unlimited
Women's Ministries
Copyright ©2000-2006 General Council of the Assemblies of God
1445 North Boonville Ave., Springfield, MO 65802-1894
All scripture quotations, unless otherwise indicated, are taken from the
HOLY BIBLE, NEW INTERNATIONAL VERSION®. NIV®.
Copyright ©1973, 1978, 1984 by International Bible Society.
Used by permission of Zondervan. All rights reserved.