Sunday, October 9, 2011

I Need...

your favorite recipes. Why?

I need them because I am putting together a cookbook to fund raise for River of Joy's building project this summer. I am so excited! This is going to be fun! If you have been wanting to get involved in some small way but didn't know where to start-- here's your chance! I can't do it without you! If you have a favorite recipe please get it to me as soon as you can. Make sure to include your name so I can give proper credit, state, blog if you have one, and basic info about your adopted child if you have adopted (birth country, boy/girl). I can't promise all the info will be included with your recipe, but I will try. Please place your recipe into one of the following categories: appetizer, soup and salad, casseroles, meat, poultry, seafood, or desserts.

You can submit as many recipes as you like-- I just ask that it be one that you've made and like.
I hope to gather at least 100 recipes!

23 comments:

  1. Great idea! Glad to help. Now to think of my favorite recipe to send.

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  2. Hi! I will buy the cookbook, Are you going to make any dark bags? Pat

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  3. Hi! Christine... as you may know, I am in Spain....So the recipe I am going to give you is the one dish MOST American study abroad students RAVE ABOUT...and it is quite simple...

    The Tortilla Española...or spanish potato omelete...

    Not sure if this is an appetizer...it can be used as one or a main dish....

    Ingredients:

    3 large potatoes
    4 eggs
    1/2 onion
    1/2 italian green pepper (optional)
    olive oil
    salt
    *Any number of optional ingredients

    Chop onion and pepper. Peel and cut potatoes into uneven pieces - like small thin chunks - Fry the potates in olive oil but don´t make oil too hot...it is almost like potatoes are "Boiling" in oil....Fry/Sautee also onion and pepper til soft.

    Scramble 4 eggs. Mix potatos , onion and pepper in bowl...add 4 eggs. Mix. Add salt. At this point you can add a number of optional ingredients...another vegetable suateed, little pieces of bacon...this omelette lends itself to many varitions - I sometimes add mushrooms or zuchinni diced - but the real one is just eggs and potatoes...but onion and pepper are so commonly added, I included them in the recipe.

    The amount of egg shoud be relative to the amount of potatoes....You can always add an egg if you see you have too much potato...

    Heat oil in a skillet....medium size...not too big cuz this omelette is supposed to be a bit thick....When oil is heated, add whole mixture...cook on low heat...once you see the omelette is "set" , you need to flip it over....I just use a big dish I put on top of the pan and I flip the pan, the omelette falls on dish and I slide it off, raw part down into pan........

    And that is all you do....Its delicious and easy...may sound hard with the flipping but it really is not.

    Here is a web page that can show you pictures to get the idea...its in spanish but having read what I wrote you can get the idea..:

    www.handsindough/2007/08/tortilla-espaola-de-patatas.html

    Funny...española is misspelled in the web page address but that is the way they have it! lol...

    NOt sure if this is to your liking....This can be used as an appetizer (like cut it in squares and put toothpicks in, like for guests...or as a meal with something else...

    All I know is it usually in everyones, Spanish and visiting americans alike, top 3 favorite foods...I know that I make it about once a week cuz my husband and kids LOVE Tortilla de Patatas...

    Good luck with the book! Btw, are you #1 blog!!!???
    HUgs...

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  4. The web page alos has a video that shows you how to flip it! : )

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  5. I just made this yesterday

    creamy mushroom gravy crock pot pork chops- serves 6


    a package of thin boneless pork chops

    2 cans of cream of mushroom soup
    ( low sodium if desired)

    1 envelope of liptons onion soup mix

    1 small onion chopped

    1 rib of celery chopped ( optional)

    1 can of water

    1/2 bag of baby carrots

    salt/pepper/poultry seasoning/season salt to taste

    add onions/celery/carrots to the bottom of a crock pot, top with pork and then soup and water.

    cook on low 7 hours or high 5 hours

    pork will basically cook until fork tender and break apart, spoon over white rice or noodles

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  6. So presumably you're already starting to gin up support for everyone else to subsidize your annual pilgrimage to Ukraine next year. I just have to ask one question. Why the exclusive support and obsession with Ukraine? Last time I checked, poverty and hunger are widespread and worldwide. There are children who are equally hungry and in need in other places including Mexico, Central and South America, and most of Asia. And with 20% unemployment, right here in your own backyard in California. Not to mention the entire Midwestern and Southern states. And those are heavily Christian regions. Where is your support for them? What makes them any less needy or red blooded than Ukrainian chilren? Is their currency so devalued that even when factoring travel costs that your dollars go the furthest there? Or is there another reason?

    Best regards

    -Thomas

    Benecia, CA

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  7. I would love to send you a recipe, but I can't email you for some reason. Could you send me an email, and I will respond to it?
    rr2428@hotmail.com

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  8. Hi Christine. I rarely comment, but would like to respond to Thomas. I have traveled to Ukraine and Nicaragua on mission trips and to assist in the adoption of a couple of my 6 grandchildren adopted from Ukraine. I have found that once you become familiar with a country, it's customs and especially it's people it becomes personal to help those people. You actually get to experience their lives and see how they live and know what struggles they live with. But, that can be for people home and abroad. Unfortunately, with limited resources most of us have to pick and choose the ones we are most passionate about helping and if you've ever traveled to countries like Ukraine and Nicaragua you know that these people have no help unlike in the US. Yes, there are people here struggling and some are homeless, but it is not to the same degree as many other countries. And, most of us that are concerned about those struggling abroad also help out our local charities as well.

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  9. Dear Christine, I work have followed your blog for a number of years. We have a son adopted from Russia and your blog inspires me to be a better person. My husband and I are very fortunate to work for the European Union and a know that many of my collegues together with us would be happy to make a donation for the project in Ukraine. Is there any way that we could make a donation directly to this specific project? I will also happily provide a Swedish, Brittish and a German recepie as I am Swedish, my husband English and we live in Germany. All the best to all your big family from all of mine.
    Eva

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  10. Hi Christine,
    Do you need recipes in Russian?
    I have many :-)

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  11. I will send you some recipe's Christine. Can I send them to your email address?

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  12. Here's an appetizer for you:

    Tangy Chicken Roll-Ups

    Makes 32

    2 lbs chicken, cooked and chopped (about 2 cups)
    1/2 c. carrot, finely shredded
    1 c. lettuce, minced
    1/4 c. green onions, chopped
    4 9″ flour tortillas

    8 oz. cream cheese
    1/3 c. heavy cream
    2 Tblsp. lime juice
    1/2 tsp dried oregano

    In a bowl, combine cream cheese, cream, lime juice and oregano. Set aside.

    In another bowl, mix remaining ingredients.

    Spread the tortillas with a layer of cream cheese mixture, then top with the chicken mixture. Roll up and wrap tightly in plastic wrap. Refrigerate overnight, or for at least 2 hours.

    Just before serving, unwrap the rolls, cut off the ends (perfect for taste testing) and then cut each tortilla into eighths.

    And, if you want a photo to go with it: http://farm5.static.flickr.com/4033/4215996274_4891965a47.jpg

    And a simple, yet delicious soup recipe:
    Glass Noodle Soup with Ginger Lemon Chicken

    Serves 4

    2 bundles cellophane or bean thread noodles

    4 c. chicken broth

    2 tsp. lemon juice

    2 chicken breasts, cut into julienne strips

    1 onion, minced

    1 inch ginger, peeled and minced

    3 garlic cloves, minced

    1 tsp. dried basil

    Soak the bean thread noodles in very hot water. While they soak, sauté the onion, garlic, ginger and chicken in a small amount of oil in a pot.

    When the garlic is cooked, add the broth and basil and let simmer for 5-7 minutes or until the chicken is cooked through. Add lemon juice and remove from the heat.

    Drain the noodles, chop into small lengths of about one inch and divide between three bowls. Ladle soup on top of the noodles and serve hot.

    Photo: http://farm6.static.flickr.com/5222/5653517633_ca4e63a5a0.jpg

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  13. how wonderful!! I have three easy recipes on my blog here that are main dishes
    http://createfor7.blogspot.com/2011/08/menu-monday-of-blessings.html

    and a delightful summer squash and sweet corn soup recipe here
    http://createfor7.blogspot.com/2011/09/our-favorite-recipes-for-using-your.html
    ~Lisa Wilkinson

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  14. Chocolate Cheese Pie

    1 pkg. Baker’s German Sweet Chocolate
    3 (8 oz.) pkgs. Cream cheese, softened
    5 eggs
    1 Tablespoon lemon juice
    1 Tablespoon vanilla
    1 cup of sugar
    Container of Cool Whip

    (Allow several hours to prepare pie, as it takes a long time to cool.)

    Directions:
    Pre-heat oven to 350 degrees.
    Butter a 10” pie plate.
    Shave off some of the chocolate from the chocolate bar for garnish (a potato peeler works well for this) and set aside. Melt chocolate bar over low heat (or in the microwave). Set aside to cool at room temperature while preparing pie for baking.
    In a large bowl, thoroughly blend sugar with cream cheese. Add one egg at a time till all is well-blended. Add the vanilla, blend well.
    Remove 2 cups of the cream cheese mixture. Fold in the melted chocolate until well blended.
    Add the lemon juice to the remaining mixture and blend well. Pour this mixture into the pie plate, then pour the cooled chocolate cream cheese mixture into the center of the pie taking care not to blend or stir. (If chocolate is not completely cool, a very short stay in the fridge would cool it without allowing it to re-solidify).
    Bake 40 – 45 minutes until very slightly browned. Pie will increase in size and could possibly hang over the sides of the dish so care must be taken when removing from the oven. After removing, allow to cool thoroughly. Pie will shrink to normal size as it cools. After pie has cooled, chill in fridge.
    Garnish with the cool whip and chocolate curls before serving.
    An old favorite of my family, now launched and thriving
    From Tharen Vass
    Hartwell, GA
    No blog, no adoptions, only love for you and yours, in Christ! (Today was my 71st birthday!)

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  15. Holy cow Thomas, take a laxative.

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  16. Appetizer - Great for football parties!

    Taco Dip
    Coat a 9x11 glass baking dish with cooking spray, then layer the following:
    - Spread 1 can of refried beans in the bottom of the pan.
    - Combine 8 oz softened cream cheese and 8 oz sour cream in a small bowl. Then layer this on top of the refried beans.
    - Prepare 1 lb ground beef with 1 packet taco seasoning according to the directions on the seasoning packet. Then layer this on top of cream cheese/sour cream.
    - Spread 8 oz jar of taco sauce evenly on top of meat.
    - Spread 2-3 cups of cheddar or Mexican shredded cheese on top.

    Bake at 350 for about 20 minutes, or until cheese is melted evenly. Serve with tortilla chips.

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  17. forgot to leave my info on the taco dip recipe
    Allison
    Summerville, SC

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  18. I have 2 very favorite recipes guaranteed to make memories!

    Slushy Weeding Punch

    2 sm. pkgs. Cheery Kool-aid
    1 sm. pkg. Orange Kool-aid
    3 Cups sugar
    7 1/2 TBsp. lemon juice
    1 (46 oz) can Pineapple juice
    1 (2 - liter) bottle Sprite
    3 drops banana extract

    Mix everything and freeze. Thaw 3 hours before serving or freeze until mushy. Should be served as a slushy drink.



    Perky Popcorn (this recipe has been cherished by youth groups for 20 years!) Be aware that it can be habit forming!

    12 C. popped popcorn
    4 C. pretzel sticks
    4 C. peanuts
    4 C. M&Ms
    2/3 C sugar
    1/2 C honey
    1/2 C white corn syrup
    2/3 C creamy peanut butter
    1/2 tsp vanilla

    Combine popcorn, pretzels and M&Ms in a LARGE bowl. Combine sugar, honey and corn syrup in 2-quart saucepan. Bring to rolling boil, stirring occasionally. Remove from heat. Stir in peanut butter and vanilla until peanut butter is melted. Pour over popcorn mixture. Toss with 2 spoons to coat well. Spread on waxed paper, let cool, break into small bites.


    I get excited thinking these recipes can make new memories for new people. I hope you enjoy!

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  19. These have been a family favorite for many years!!

    Hello Dolly's

    1box Nilla Wafers
    1stick butter
    1cam sweet and condensed milk
    12 oz. package semi sweet chocolate chip
    1 C chopped walnuts

    Set oven to 350
    Put the whole box of Nilla Wafers in a large plastic baggie and crush them up. Place them in 9X13 pan. Melt butter and pour over cookie crumbs. Mix well and line the entire pan with cookie crust. Press into place. Pour chocolate chips and walnuts over crust. Pour sweet and condensed milk over top of everything.

    Bake for 30 min. Let cool for 2 hous or place in fridge for an hour. Cut I to squares.

    Sue in central PA

    Another family favorite and a bit more healthy!!

    Texas Cavier

    2 cans black eyed peas drained and rinsed
    1 bag frozen corn (white or yellow, I like the combo pack)
    1 bunch green onions chopped
    4-5 Roma tomatoes diced
    2 cloves of garlic minced
    1/2 C fresh parsley chopped
    1 8oz. bottle Italian dressing (or make your own)

    Mix all ingredients. Let chill for at least 2 hours. Over night is best. Serve with taco chips or as a side salad.

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  20. Thomas
    Is this something you do on a regular basis? Find people who are trying to change the world for the better in their own little way and tear them down?

    One person can not expect to make major changes by visiting 30 different countries. Not that they wouldn't bring joy for that moment. But you can make a difference by focusing your energy and passion in a one or a few. If you've read any of Christines blog then you would know that most of her adopted children are from there. Many of her biological children have been there. This is where her heart is. Who exactly are you to question that?

    I believe you need to look more closely at the goodness in people. It sounds to me as if you live a bitter life. I hope I'm wrong. Life is too short to not know the Love of Jesus and try and spread that love to others in the best way you know how.

    Keep up the good work Christine!

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  21. Vegetable Cheddar Soup

    By: Karen
    Salt Lake City, Utah


    Prep Time:10 Min
    Cook Time:30 Min
    Ready In:40 Min

    Ingredients
    1/2 cup butter
    1 onion, chopped
    4 stalks celery
    1 (16 ounce) package frozen chopped broccoli Or use fresh about 2 to 3 cups chopped
    about 1 1/2 cups chopped cauliflower
    about 1 1/2 cups diced carrots
    1 potatoes diced
    4 (14.5 ounce) cans chicken broth
    1 (1 pound) loaf processed cheese food, cubed
    2 cups milk, cream, or half and half
    1 tablespoon garlic powder
    2/3 cup cornstarch
    1 cup water


    Directions
    In a stockpot, melt butter over medium heat. Cook onion and celery in butter until softened. Stir in broccoli, cauliflower, carrots and potato, and cover with chicken broth. Simmer until veggies are tender, 10 to 15 minutes.

    Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.
    In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.

    I really like to add lots of veggies, so really add as much as you like.

    Enjoy

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  22. Kate
    Byron Center, MI

    Caramel Peanut Butter Bars

    Ingredients
    Cookie Base:
    • 1 pouch Betty Crocker Sugar Cookie mix
    • 1/2 cup butter, softened
    • 1 egg
    • 15 mini Reese's cups, chopped
    Caramel Filling:
    • 36 caramels, unwrapped
    • 1 14 oz. can sweetened condensed milk
    • 1/4 cup peanut butter
    • 1 cup peanuts
    Topping:
    • 1 container (1 lb) chocolate frosting
    • 1/2 cup chopped peanuts (optional - I omitted this)
    Instructions
    1. Heat oven to 350 degrees. Line a 13x9 baking dish with parchment paper.

    2. In the bowl of your stand mixer (or a large bowl if you're mixing by hand), beat together the sugar mix, butter, and egg. Stir in the Reese's cups. Press dough into the bottom of the pan. Bake for 18 to 20 minutes or until golden brown. Remove to a cooling rack.

    3.Meanwhile, in a 2 quart saucepan heat the condensed milk and caramels until the caramels have melted, stirring constantly. Stir in the peanut butter and bring mixture to a boil. Boil for 2 minutes, stirring constantly. Remove from heat and stir in the peanuts. Spread the warm filling on the top of the warm cookie base. Cool completely, about 2 hours.

    4. Spread frosting evenly over the caramel layer. Sprinkle with chopped peanuts if desired. Refrigerate for about 2 hours or until chilled. Cut into small bars, 9 rows by 4 rows. Store covered in the refrigerator. Allow to set at room temperature for 15 minutes before serving if you like the caramel layer to be soft.

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  23. Hi!I think it is nice that you and your family are aiding other people who need help. Keep giving , Pat

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I find your comments so inspiring! Thanks for visiting our family blog, and sharing your thoughts.