Friday, September 18, 2009


Wow another weekend is upon us, I have some good recipes here I am going to share with you to make your weekend a little easier, they are quick and very good foods to feed your hungry family. God bless you this wonderful Friday, the gateway to our weekend, we will be shrimping this weekend, and then our wonderful church services on Sunday, I ask that you pray for my dear husband as he teaches a class on how to be an effective Soul Winner, it is a very informative class that is much needed in our area, Christians are dropping the ball when it comes to being a witness for our Saviour. God left us here after salvation to be witnesses to others, otherwise he would of took us home to heaven as soon as he saved our soul, but, he choose to use us to be a speaking voice for Christ, so lets all do our part, and tell others about our living Saviour, and what he has did for us, through us, and in spite of us. God bless you and let your light shine. Below is the recipes TUNA CASSAROLE INGREDIENTS 2 cups crushed potato chips, divided 2 (6 ounce) cans tuna, drained 1 (15 ounce) can sweet peas, drained 1 (10.75 ounce) can condensed cream of mushroom soup 6 slices American cheese DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 1/2 quart casserole dish. Spread 1 cup crushed potato chips evenly on bottom of casserole dish. Next, layer 1 can of tuna, half of the peas, and half of the soup. Place slices of cheese on top of this. Repeat layering with tuna, peas and soup. Finish with a layer of chips, and top with slices of cheese. Bake in preheated oven for 20 to 25 minutes, or until bubbly and golden brown. ROMAINE TOSS SALAD INGREDIENTS 1/2 cup sugar 1/2 cup vegetable oil 1/4 cup cider vinegar 2 teaspoons soy sauce salt and pepper to taste 1 (3 ounce) package ramen noodles, broken 2 tablespoons butter or margarine 1 1/2 cups chopped broccoli 1 small head romaine lettuce, torn 4 green onions, chopped 1/2 cup chopped walnuts DIRECTIONS In a jar with a tight-fitting lid, combine the sugar, oil, vinegar, soy sauce, salt and pepper; shake well. Discard seasoning packet from noodles or save for another use. In a skillet, saute noodles in butter until golden. In a large bowl, combine noodles, broccoli, romaine and onions. Just before serving, toss with dressing and walnuts. APPLE DUMPLINGS INGREDIENTS 2 large Granny Smith apples, peeled and cored 2 (10 ounce) cans refrigerated crescent roll dough 1 cup butter 1 1/2 cups white sugar 1 teaspoon ground cinnamon 1 (12 fluid ounce) can or bottle Mountain Dew ™ DIRECTIONS Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Cut each apple into 8 wedges and set aside. Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the baking dish. Melt butter in a small saucepan and stir in the sugar and cinnamon. Pour over the apple dumplings. Pour Mountain Dew™ over the dumplings. Bake for 35 to 45 minutes in the preheated oven, or until golden brown.

1 comment:

Samantha said...

Thanks for these great recipes, I have some apples I need to use, I may try these, they sound so good !