Happy-heart picnics: great foods for the great outdoors.Some of our favorite family times when we were growing up took place in our own backyard. Mom would make us sandwiches, celery celery, biennial plant (Apium graveolens) of the family Umbelliferae (parsley family), of wide distribution in the wild state throughout the north temperate Old World and much cultivated also in America. stuffed with peanut butter, carrot carrot, common name for some members of the Umbelliferae, a family (also called the parsley family) of chiefly biennial or perennial herbs of north temperate regions. sticks, and a big bowl of fruit. Then we'd we'd 1. Contraction of we had. 2. Contraction of we should. 3. Contraction of we would. we'd have ~would spread a blanket out on the lawn and enjoy the simple nourishment nour·ish·ment n. Something that nourishes; food. , happy giggles, and fresh air. There's something almost miraculous mi·rac·u·lous adj. 1. Of the nature of a miracle; preternatural. 2. So astounding as to suggest a miracle; phenomenal: a miraculous recovery; a miraculous escape. 3. about being outdoors. Every sense seems to come alive. Food tastes better, flowers smell sweeter, grass feels softer, and the sounds of nature become keener. Gazing about at God's creation refreshes both mind and body. No wonder the psalmist psalm·ist n. A writer or composer of psalms. psalmist Noun a writer of psalms Noun 1. David, speaking of the God he loved, declared, "He makes me lie down in green pastures PASTURES, pastures. The land on which beasts are fed; and by a grant of pastures the land itself passes. 1 Thorn. Co, Litt. 202. , he leads me beside quiet waters, he restores my soul" (Psalm 23:2, 3). There's an old saying that reads: "The family that prays together stays together." We've we've Contraction of we have. we've have also discovered that the family that plays together stays together. While many families enjoy spending time "Spending Time" is the first single released by Christian artist Stellar Kart. The lyrics describe the band members desire to spend "more time with God". "Sometimes it’s a real struggle to spend time with God. together around the dinner table, playing games, or reading aloud to each other, there's even a better way to bond. Take it outdoors into God's creation. Spend time relaxing together, breathing in that nature-scented air, enjoying exercise and each other's company. God has provided so many wonderful outdoor activities for families to sample. Spending time under the open sky keeps our hearts pumping fresh oxygen-rich blood that energizes us to a higher quality of life. At the same time we can enjoy and appreciate all the wonderful sights, sounds, and smells that God created just for us. Consider these fun back-to-nature activities: * Family picnics * Outdoor sports * Gardening * Collecting rocks and shells * Hiking hiking Walking, often among hills or mountains, as recreational sport. It represents an activity in its own right and also figures in backpacking, camping, hunting, mountaineering, and orienteering. in the woods * Bird-watching * Skiing * Building sand castles at the beach * Canoeing canoeing, sport of propelling a canoe through water. John MacGregor, an English barrister and founder of the Royal Canoe Club (est. 1865), is generally credited with being the initiator of modern sport canoeing. * Backpacking backpacking Sport of hiking while carrying clothing, food, and camping equipment in a pack on the back. In the early 20th century backpacking was primarily a means of getting to wilderness areas inaccessible by car or by day hike. and camping * Swimming * Walking Garden Harvest Every year our parents plant a big garden. Faithfully they spend time pulling weeds 1. weeds - Refers to development projects or algorithms that have no possible relevance or practical application. Comes from "off in the weeds". Used in phrases like "lexical analysis for microcode is serious weeds." 2. and watering the precious seeds. God blesses their efforts with mouthwatering mouth·wa·ter·ing or mouth-wa·ter·ing adj. Appealing to the sense of taste; appetizing: the mouthwatering aroma of a baking pie. results in abundance Abundance See also Fertility. Amalthea’s horn horn of Zeus’s nurse-goat which became a cornucopia. [Gk. Myth.: Walsh Classical, 19] cornucopia conical receptacle which symbolizes abundance. [Rom. Myth. : corn, green beans green beans Noun, pl long narrow green beans that are cooked and eaten as a vegetable , tomatoes, raspberries, blueberries, and a host of other vegetables and fruits grace their table with happy-heart meals. They always make sure they bring in a big enough harvest to share with neighbors and friends. We'd like to encourage you to spend some time together as families this summer enjoying God's incredible gift of nature. To help get you started, we've collected some of our favorite recipes for making your outdoor adventures extra special. Plan now to spend time with those you love, and experience the blessings that are waiting for you beyond your own back door.
VEGE-TOFU
BURGERS
6-8 oz. bread crumbs
4-5 c. quick oats
2 c. whole-grain crackers (crushed)
2-4 c. pecans (chopped)
2 pkgs. tofu
2 reed. onions (pureed)
2-3 pkgs. Good Seasons Italian dressing
mix
2 c. lentils (cooked)
1 c. brown rice (cooked)
Better than Milk (as needed)
Mix all ingredients together,
adding just enough Better than Milk
to moisten and hold mixture together.
Shape into balls (slightly
larger than golf-ball size). Flatten
and place on a cookie sheet that has
been sprayed with a vegetable spray.
Bake for 15 minutes at 375 degrees F.
Turn vege-burgers over, and bake
for another 15 minutes until golden.
Serve hot on a wheat bun. Per burger:
calories: 288; fat: 9 grams; saturated
fat: 3 grams; sodium: 948 milligrams;
carbohydrates: 42 grams;
dietary fiber: 5 grams; protein: 11
grams.
NOTE: If desired, may also fry vege-burgers in olive or grapeseed grapeseed /grape·seed/ (grap´sed) see under seed. grapeseed, n Latin name: Vitis vinifera; oil instead of baking baking: see cooking. baking Process of cooking by dry heat, especially in an oven. Baked products include bread, cookies, pies, and pastries. .
FALAFEL PITA
POCKETS WITH
CREAMY CUCUMBER
SAUCE
Creamy Cucumber Sauce:
2 pickling cucumbers
1 small tomato
1/2 c. soy sour cream
2 t. lemon juice (from fresh lemon)
1 t. Vege-Sal (or your favorite
seasoning salt)
dash cayenne pepper
as needed soy milk
Wash cucumbers and dice. (I do
not peel mine, but if you don't care
for the skins, then you can peel
them.) Wash tomato and dice. Add
cucumber and tomato to soy sour
cream. Add lemon juice, seasoning
salt, and cayenne pepper. Stir until
well mixed. You may add some soy
milk if it is too thick.
Falafel:
2 c. chickpeas (garbanzo beans)
(cooked)
1 clove fresh garlic (minced)
1 t. cumin
1/2 t. turmeric
1/2 t. salt
1/4 c. onion (diced and sauteed)
1/4 c. fresh parsley (if dry, use less)
1/3 c. water
2 t. fresh lemon juice
1 c. bulgur wheat (cooked)
1/4 c. whole-wheat flour
1/8 t. cayenne pepper
Rinse and drain the garbanzos.
Combine all ingredients in a food
processor, and process until thoroughly
combined and smooth. (If
you don't have a food processor, you
may use a masher tool.) Preheat oven
to 400 degrees F. Spray a baking
sheet with a nonstick cooking spray.
Form mixture into patties 2 1/2 to 3
inches in diameter. Place on a baking
sheet. Spray each patty with the nonstick
cooking spray. Bake for 20-25
minutes or until golden brown. (Flip
over halfway through.) To serve,
place the falafel patties into pocket
bread. Add a Romaine lettuce leaf,
and spoon the creamy cucumber
sauce in between the patties and the
lettuce. Yield: 12 falafels. Per falafel:
calories: 288; fat: 9 grams; saturated
fat: 3 grams; sodium: 948 milligrams;
carbohydrates: 42 grams; dietary
fiber: 5 grams; protein: 11 grams.
NOTE: Make sure you don't assemble them until right before eating (unless you prefer your pocket bread soggy). I serve these sandwiches with thin slices of tomatoes, cucumbers, and leaf lettuce lettuce, annual garden plant (Lactuca sativa and varieties) of the family Asteraceae (aster family), probably native to the East Indies or Asia Minor, possibly as a derivative of the widespread weed called wild lettuce (L. scariola). L. . Red onions On·ions , Charles Talbut 1873-1965. British philologist and lexicographer who was coeditor of the Oxford English Dictionary from 1914 to 1933. are great too!
SLOPPY JOES
1/2 c. Soy Add-ums textured soy
protein (or vegetarian
burger of your choice)
1 med. onion (diced)
1/4 c. celery (chopped)
1 T. olive oil
1/2 c. ketchup
1/3 c. water
2 T. lemon juice
1 T. Pure Florida Crystals sugar
1 t. molasses
1 T. vegetarian Worcestershire
sauce
1 T. apple cider vinegar
1 T. prepared mustard
6 whole-wheat buns
Cover Soy Add-ums with warm
water and soak for 10 minutes. Drain
off water in a strainer and squeeze
out excess water. Set aside. Saute
onion and celery in olive oil until
tender. Add all ingredients except
for Soy Add-ums. Simmer sauce for
15 minutes and then add the Soy
Add-ums. Simmer for 30 minutes.
Serve hot over hamburger-style
buns. Yield: 6 Sloppy Joe sandwiches.
Per sandwich: calories: 288; fat: 9
grams; saturated fat: 3 grams; sodium:
948 milligrams; carbohydrates:
42 grams; dietary fiber: 5 grams; protein:
11 grams.
NOTE: If you like a "sloppier" sandwich, double the sauce ingredients on this recipe. I use the product Soy Add-urns because it does not have a strong flavor, so it picks up any flavor that you give it.
MOCK TURKEY SUBS
1/2 c. spelt flour
1 1/2 t. McKay's Beef Seasoning
1 1/2 t. McKay's Chicken Seasoning
1 1/2 t. Vege-Sal
1/4 t. onion powder
1/8 t. garlic powder
1/4 c. Brewer's Yeast Flakes
1 lb. tofu (rinsed, drained)
2 T. olive oil
4 slices soy cheese slices
4 6-inch whole-wheat sub buns
Vegenaise (optional)
1 head green leaf lettuce
4 med. fresh tomatoes
2 c. olives, sliced
2 med. cucumbers
1 c. lemon pickles (optional)
2 med. yellow peppers
1 med. red sweet onion
Mix together spelt flour, McKay's
Beef Seasoning, McKay's Chicken
Seasoning, Vege-Sal, onion power,
garlic powder, and Brewer's Yeast
Flakes. Slice the tofu into 12 half
slices and dip in seasoned flour. Put
olive oil in a nonstick skillet and fry
the tofu slices until golden brown
and slightly crisp. Turn over and fry
the other side. Place half a slice of
soy cheese on each piece of tofu.
The cheese will only slightly melt.
Spread each sub bun with Vegenaise,
and place the three half slices of tofu
on each sub. Layer the rest of the
ingredients in any order. Held: four
6-inch subs. Per sub: calories: 463;
fat: 19 grams; saturated fat: 2 grams;
sodium: 856 milligrams; carbohydrates:
56 grams; dietary fiber: 3
grams; protein: 18 grams.
NOTE: The tofu tofu Soft, bland, custardlike food product made from soybeans. Believed to date from China's Han dynasty (206 BC–AD 220), tofu is today an important source of protein in the cuisines of East and Southeast Asia. can also be done in the oven on a cookie cookie File or part of a file put on a Web user's hard disk by a Web site. Cookies are used to store registration data, to make it possible to customize information for visitors to a Web site, to target Web advertising, and to keep track of the products a user wishes to sheet with olive oil olive oil, pale yellow to greenish oil obtained from the pulp of olives by separating the liquids from solids. Olive oil was used in the ancient world for lighting, in the preparation of food, and as an anointing oil for both ritual and cosmetic purposes. or canola oil Noun 1. canola oil - vegetable oil made from rapeseed; it is high in monounsaturated fatty acids canola vegetable oil, oil - any of a group of liquid edible fats that are obtained from plants . This sandwich is also good served with a little Italian dressing Noun 1. Italian dressing - a vinaigrette with garlic and herbs: oregano and basil and dill dressing, salad dressing - savory dressings for salads; basically of two kinds: either the thin French or vinaigrette type or the creamy mayonnaise type on the top.
POTATO SALAD
6 c. potatoes (cooked and diced)
1/3 c. dill pickles (diced)
1/4 c. green olives (sliced)
1 c. Vegenaise
1 t. seasoned salt
1/2 t. onion powder
Garnish
carrot (grated)
tomato wedges
black olives
In a medium-size bowl put the
potatoes, dill pickles, and green
olives. Mix the Vegenaise and seasonings
together and fold into the
potato mixture. Chill a couple of
hours in the refrigerator. Garnish
with grated carrot, tomato wedges,
and black olives. Yield: fifteen 1/2-cup
servings. Per 1/2-cup serving: calories:
409; fat: 27 grams; saturated fat: 4
grams; sodium: 758 milligrams; carbohydrates:
39 grams; dietary fiber:
6 grams.
NOTE: This simple recipe is a favorite with kids. I have found that, in cooking for kids at summer camps, the fewer ingredients, the better they like it!
GREEN PEA PICNIC
SALAD
1 lb. petite green peas (frozen),
thawed but not cooked
1 c. cucumber (chopped)
1 clove fresh garlic (minced)
1/4 c. fresh dill (chopped)
1 med. red bell pepper (chopped)
1 med. onion (chopped), sauteed
until clear
2/3 c. Tofutti Better Than Sour
Cream
1/3 c. Vegenaise (grapeseed variety)
2 T. fresh lemon juice
salt (to taste)
Mix all ingredients together in a
large bowl. Stir well to coat all vegetables.
May serve at once or chill up
to 24 hours. Held: twenty 1/2-cup
servings. Per 1/2-cup serving: calories:
121; fat: 8 grams; saturated fat: 2
grams; sodium: 149 milligrams; carbohydrates:
10 grams: dietary fiber:
3 grams; protein: 3 grams.
NOTE: For variety I sometimes add cooked pasta While the only basic difference between these names is the shape of the pasta, each pasta is typically matched with a particular sauce based on cooking time, consistency, ability to hold sauce, ease of eating, etc. , such as penne or mini shells, to this recipe. I have also served it on a bed of Romaine lettuce or field greens as a main course for a luncheon or brunch.
GARDEN
TABBOULEH SALAD
1 c. bulgur wheat
1 t. salt
2 c. water (boiling)
1 lemon
1 med. red bell pepper (chopped)
1 16-oz. can chickpeas (rinsed)
1 pt. grape tomatoes (cut in half)
1/4 c. fresh basil or parsley
(chopped)
1 T. extra-virgin olive oil
2 c. cucumber (chopped)
salt (to taste)
Put bulgur wheat and salt in a
medium bowl. Add boiling water,
cover, and let soak for 20 minutes
until tender. Drain if necessary.
Grate 2 t. peel, and squeeze 3 T.
juice from lemon. Add the rest of
the ingredients. Toss gently to mix.
Spoon over a bed of lettuce on individual
serving plates or use as a
sandwich filling in pita bread. Held:
eight 1/2-cup servings. Per 1/2-cup
serving: calories: 152; fat: 5 grams;
saturated fat: 1 gram; sodium: 289
milligrams; carbohydrates: 24 grams;
dietary fiber: 6 grams; protein: 5
grams.
APPLE TURNOVERS
Filling:
12 oz. apple juice concentrate
2 T. cornstarch
6 c. apples (thinly sliced)
1 t. cinnamon
Mix apple concentrate and cornstarch
and cook in a medium pan
until thickened and clear. Add apples
and cinnamon. Remove from heat
and set aside.
Crust:
1 c. whole-wheat flour (Prairie
Gold variety)
1 c. whole-wheat pastry flour
1 t. salt
1/2 c. olive oil
5 T. water (ice cold)
Mix flour and salt in a mixing
bowl. In a separate bowl, mix oil and
water with a wire whisk or fork;
then add it to the flour mixture. Stir
to make into a soft dough ball.
(Handle carefully. Overworking the
dough makes the crust tough.)
Divide dough ball in half. Divide
each half into three equal sections
(for a total of six sections). Roll each
section out between wax paper or
plastic wrap into the shape of a pie
plate (about 6 inches in diameter).
Place about 1 cup of filling in the
center of each section, then fold
over. Seal and crimp edges. Draw a
decorative design on top with the
point of a sharp knife. (If you are
not feeling creative, just cut a few
lines, as this gives air vents while
baking.) Place on a cookie sheet and
bake at 375 degrees F. for 30-45
minutes or until the crust is golden.
Yield: six 6" x 3" turnovers. Per
turnover: calories: 320; fat: 15
grams; saturated fat: 2 grams;
sodium: 280 milligrams; carbohydrates:
46 grams; dietary fiber: 5
grams; protein: 4 grams.
NOTE: May substitute any fruit for filling and also use any crust crust Outermost solid part of the Earth, essentially composed of a range of igneous and metamorphic rock types. In continental regions, the crust is made up chiefly of granitic rock, whereas the composition of the ocean floor corresponds mainly to that of basalt and gabbro. alternative of your choice such as phyllo phyl·lo also fi·lo n. A pastry dough layered in very thin sheets that become flaky when baked, used especially in Greek and Middle Eastern dishes. dough or puff pastry puff pastry n. A light flaky pastry that is formed by rolling and folding the dough in layers so that it expands when baked. puff pastry or US puff paste Noun a light flaky pastry .
APPLESAUCE
CARROT CUPCAKES
2 c. whole-wheat pastry flour
2 c. whole-wheat flour (Prairie
Gold variety: light in color
and sweet)
1 T. Rumford baking powder
1 t. salt
3 t. cinnamon
1/2 c. soy milk powder
1 c. Sucanat (sweetener)
1 c. pure maple syrup
1 c. canola oil
1 c. water
1 t. vanilla
4 T. applesauce
4 c. carrot (grated)
1 1/2 c. walnuts (chopped)
1 c. maple syrup
1 8-oz. pkg. Tofutti Better Than Cream
Cheese
Mix together all the dry ingredients
in a large bowl. Make a well in
the middle of the dry ingredients
and add the pure maple syrup,
canola oil, water, vanilla, and applesauce.
Mix for about five minutes or
until well blended. Fold the carrots
and walnuts into the cake mixture.
Place paper muffin liners in a muffin
baking pan. Fill muffin cups 2/3 full.
Bake at 350 degrees F. for 20-25
minutes. Insert a toothpick in the
middle of a muffin and, if it comes
out clean, it's done. (Be careful not
to overbake, as these are supposed to
be very moist cupcakes.) Remove
from oven and place on a cooling
rack for 10 minutes. To make the
frosting, put 1 cup of pure maple
syrup in a saucepan and cook until it
changes color (to a creamlike color).
Take pan off the stove and stir in
one 8-oz. container of Tofutti Better
Than Cream Cheese. Mix until
everything is blended. Put a small
amount on top of each muffin.
Garnish with walnut halves in the
middle and a sprinkle of shredded
carrots around the walnut. Yield: 24
cupcakes. Per cupcake: calories: 270;
fat: 13 grams; saturated fat: 2 grams;
sodium: 10 milligrams; carbohydrates:
37 grams; dietary fiber: 4
grams; protein: 4 grams.
NOTE: These cupcakes can be made into a cake by baking in two 8" round pans and frosting frosting the slight graying of the haircoat around the face, particularly muzzle, in dogs with aging and as a regular feature of some breeds such as the Belgian shepherd dog. with a nondairy non·dair·y adj. Containing no milk or dairy products: nondairy coffee creamer. whipped topping Whipped topping is a non dairy product made to resemble the taste, texture, and look of whipped cream. Whipped Topping normally contains some mixture of partially hydrogenated oil, sweeteners, and other ingredients. . Both cupcakes and cake can be frozen for up to a month.
HARVEST BAKED
BEANS
1 T. soy margarine
1 med. onion (minced)
2 1/2 c. tomato sauce
1/3 c. lemon juice
1/4 c. molasses
1/2 c. Pure Florida Crystals sugar
1/4 c. Braggs Liquid Aminos
1/4 c. pure maple syrup
1 c. ketchup
2 T. Worcestershire sauce
1 t. thyme leaves
1 t. marjoram leaves
1/2 c. apple juice concentrate
(undiluted)
2 T. cornstarch
2 c. great northern beans (canned,
drained)
2 c. lima beans (canned, drained)
2 c. butter beans (canned, drained)
1 c. pinto beans (canned, drained)
Place the margarine in a saucepan,
and add minced onions. Saute until
tender and clear. Then add all
remaining ingredients except for the
apple juice concentrate, cornstarch,
and beans. In a separate mixing
bowl, use a fork to stir together the
apple juice concentrate and cornstarch
until smooth. Add to the
sauce mixture and bring to a boil.
Reduce heat and let simmer for 5
minutes until thick. Add the beans
and pour into a casserole baking
dish. Bake for 1 hour at 375 degrees
F. Yield: twenty-four l/2-cup servings.
Per serving: calories: 120; fat:
0.8 grams; saturated fat: 0.138
grams; sodium: 326 milligrams; carbohydrates:
26 grams; dietary fiber:
3 grams; protein: 4 grams.
NOTE: This recipe is especially good for picnics or potluck dinners because it's good served both hot and cold!
ROXANA JAM
COOKIES
1 c. Florida Crystals pure
milled cane sugar
1/2 c. soy margarine
1/2 c. vanilla flavored
Better Than
Milk Powder
1 t. Rumford baking
powder
1/2 c. water
2 c. whole-wheat flour
(Prairie Gold
white wheat-flour)
Mix all ingredients and shape into
cookies. Place on a pan prepared
with vegetable spray. Bake at 350
degrees E for 8-10 minutes or until
lightly browned. While still warm
press a spoon in the center of each
cookie. When cooled, fill with a
small spoonful of your favorite jam.
Yield: 36 cookies. Per cookie: calories:
79; fat: 7 grams; saturated fat:
0.2 grams; sodium: 44 milligrams;
carbohydrates: 15 grams; dietary
fiber: 0.2 grams; protein: 1 gram.
NOTE: This cookie mix can be made into 24 cupcakes and frosted with a nondairy whipped topping. It also can be frozen for up to a month. Photography by Joel D. Springer springer a North American term commonly used to describe heifers close to term with their first calf. BY THE MICHEFF SISTERS The Micheff sisters--Cinda Sanner, Brenda Walsh Brenda Walsh, portrayed by Shannen Doherty, was the initial lead female character of the television drama Beverly Hills, 90210. Bolder, more sensitive, and prone to rebellion, Brenda differed somewhat from twin brother Brandon. , and Linda Johnson
Linda Johnson (born 14 October 1953) is an American professional poker player, journalist and consultant, based in Las Vegas, Nevada. ,--appear regularly on the Christian television network | Christian Television Network (CTN) is a not-for-profit broadcast television network of small owned-and-operated stations that broadcasts religious programming. It is based in Clearwater, Florida, and the flagship station is WCLF channel 22. 3ABN ABN Advance beneficiary notice, see there . Their latest cookbook (programming) cookbook - (From amateur electronics and radio) A book of small code segments that the reader can use to do various magic things in programs. One current example is the "PostScript Language Tutorial and Cookbook" by Adobe Systems, Inc (Addison-Wesley, ISBN , Cooking With the Micheff Sisters (Pacific Press), is a best-seller among health-conscious cooks worldwide. |
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