News

Image by Joel Springer

Jackie Gonzalez-Feezer, a member of Chesapeake Conference’s Ellicott City (Md.) church, shared the recipe for the peppermint bark brownies featured on the cover.

Peppermint Bark Brownies

Makes 12-15 brownies

Ingredients

Image by Joel Springer

Could that cobbler you’re baking be an evangelistic tool? Might a simple conversation around the potluck table make a difference? This month we’re sharing delicious recipes and inspiring stories that will make your mouth water and your heart full.

Read these stories from the December 2018 Visitor:

Photo by Couleur on Pixabay

Recipe by Aracely Balleza

1 medium head of cauliflower, cut into large pieces
1 medium onion, finely chopped
1 c. of shredded cheese
2 eggs
1 c. all purpose flour
Salt to taste
2 garlic cloves, finely chopped

Instructions

Place cauliflower into boiling water and cook until tender enough to mash with a fork.

Transfer cauliflower from water to a large bowl and add the onion, cheese, eggs, flour, garlic and salt.

Mix all the ingredients well and form into patties.

Heat oil in frying pan and place patties into oil and cook until golden brown, turning once.

Photo by Joel Springer

Recipe by Eileen Wright Lester

Ingredients

3 16 oz. packages frozen blackberries 3 cups sugar
6 tablespoons butter, cubed
1⁄2 teaspoon vanilla
3 cups our 3⁄4 cup sugar
3 teaspoons baking powder
1 teaspoon salt
3⁄4 cup oil
2 eggs
1 3⁄4 cups milk

Instructions

Image by Joel Springer

Recipe by Nellie Dakanay

Ingredients

Tofu
Oil
1 medium cabbage Handful short beans Handful carrots
1 stalk celery
1 medium onion
1 clove garlic Soy sauce
2 lbs uncooked
thin noodles
Black pepper
Salt
Garlic powder

Preparation (for 4+ people)
Slice tofu. Chop onion and garlic. Chop half of the cabbage. Thinly slice a handful of beans, carrots and celery.

Instructions

photo by Joel Springer

Recipe by Aracely Balleza

Ingredients
5 zucchini, diced
3 tomatoes, diced
1 medium onion, diced 3 garlic cloves, minced 1 jalapeño, thinly sliced

Instructions
1 can of corn
3 teaspoons sour cream
2 teaspoons butter Salt to taste

Heat frying pan, add butter, onion and garlic. Sauté until translucent (about ve minutes). Add the zucchini, tomatoes, jalapeño, corn and salt. Cover and let simmer for about 15 minutes until vegetables are cooked through. Remove from heat and stir in sour cream.

Image by ArtsyBee on Pixabay

Story by V. Michelle Bernard

“When I was very young, the [potluck] meals seemed to appear by magic. Everything looked appetizing and tasted so good,” says Marci
Wright, hospitality coordinator at Allegheny West Conference’s DaleWright Memorial church in Germantown, Ohio. Her grandmother, Eileen Wright Lester, taught all her daughters and daughters-in-law recipes for the church’s vegetarian meals and baked goods, including Blackberry Cake Top.

Photo by Engin_Akyurt on Pixabay

Story by V. Michelle Bernard

Walk into a potluck at the Pennsylvania Conference’s Shermans Dale church, and you might nd sauerkraut or barley casserole or vegan lasagna. One thing you will always find is a feeling of family. And a pot of “Grandma Sterner’s” baked beans.

The beans have been a staple at the potluck for the last 30-plus years, rst made by grandma Grace Sterner, now cooked by her granddaughter, Robin Page.