/THE TREE OF LIFE COOK BOOK
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                                                GerryM.Kaye
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WELCOME

To The Church Kitchen, To Prepare

August's Featured Recipes From U. S. A. North America's Southwest:

COOL CUCUMBER ROMAINE SALAD &
HOT AUGUST CHILE SIN (Without) CARNE

Hot from the oven crusty bread & butter,
fresh fruit,  frozen dessert.

You'll need  for the salad:
1 fresh, dark green romaine lettuce.
1 cucumber.
1/2 cup crumbled feta cheese
1/4 cup shelled, roasted sunflower seeds.
1/2 cup apple cider vinegar.
1/4 cup virgin olive oil.
2 tablespoons honey.

Beverages & Dessert
iced purified water & another favorite summer beverage.
fresh fruit: 1 pack of  ripe berries or 
2 ripe peaches.
no sugar added, frozen, light ice cream or frozen yogurt.
 
 

For Chili Sin (without) Carne
6 large, fresh, ripe tomatoes.
1 large yellow onion.
1 each, green & red,  large, sweet bell pepper.
4 cloves of fresh garlic.
2 tablespoons canola oil.
2 teaspoons ground cumin.
1 teaspoon chili powder.
1 teaspoon onion powder
3 cups cooked pinto beans.
1 cup frozen veggieburger crumbles: (found in most supermarket chains.)
salt & pepper to taste.
3/4 cup purified water.
2 cups cooked macaroni.
1 sm. loaf  crusty, whole wheat bread 
& 2 tablespoons of butter.
1 small serving bowl of little square cheese crackers. (optional)
Place the oil in a large non-stick skillet on medium heat. When heated, add the garlic, tomatoes, bell peppers, and onion, all cut in small pieces. Sauté until light golden brown, then turn to low heat.

Immediately add the cooked pinto beans and veggieburger crumbles, the cumin, chili powder, onion powder and salt and pepper to taste. Stir all ingredients together and let cook at low heat for about 3 minutes before adding the purified water. Stir and cover. Let the chili simmer covered on low heat for 25-35 minutes, until all ingredients are soft. Add more water if necessary to avoid dryness, over thickening, and sticking. Keep on low warm up heat until ready to serve.

Slit the top of a crusty loaf of whole wheat bread in three lines. In each break, place the butter and 1/2 teaspoon chopped garlic. Put in the oven on low warm up heat, until ready to serve.

Wash the fruit, the peeled cucumber and the lettuce, chopped in medium pieces. Rinse all with purified water and drain in a strainer. Slice the cucumber in circles. Arrange the lettuce and cucumber on a platter and ( if serving soon ) splash on the apple cider vinegar. Place the salad platter and the fruit in the refrigerator until time to serve.

Set the table with iced water and the hot loaf of bread, ( if ready to start serving.)

Before serving the salad, toss with the olive oil, the honey, ( the apple cider vinegar if not previously added ) and sprinkle the feta cheese, sunflower seeds, and cracked pepper over the top. Serve the salad first.

Put a thin bed of hot macaroni on a large platter and spoon the heated chili over it; and serve immediately, sprinkling a few of the little cheese crackers over the top.

Add to the table, a favorite chilled summer beverage.

A cool, frozen, no sugar added, light ice cream or frozen yogurt, garnished with a
favorite summer fruit, makes a refreshing dessert for this flavorful meal. (Serves 4-6.}

Ecclesiastes 2:24; Ephesians 4:20
There is nothing better for a man, than that he should eat and drink,
and that he should make his soul enjoy good in all his labor.
This also I saw, that it was from the Hand of GOD.

Now to our GOD and our FATHER, be Glory forever and ever.
Amen.

  Bueno appetito, ya'll come back again soon, y'hear?

Please  your friends about this page: http://www.gerrymkaye.org/churchkitchen.htm
 Thank You.

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"The Tree Of Life Cookbook" & "The Church Kitchen"  (c) Copyright 2000-2004 by Gerry M. Kaye.
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