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Publisher's Notes

Next issue we will feature Ada and Carl Barker. We’d love to have an article from you! Deadline for hard copy: 15 Aug 03, E-mail or other electronic media 1 Sep 03. In addition, if you care to submit articles about Inspirations, Divine interventions or miracles, or any other topic of interest we would love to have contributions. The same deadlines apply. This gives you even more time to write—let’s hear from you! Add three months to the deadlines published above for the absolute cutoff dates.

Share Favorite Family Recipes  

Sweet & Savory Brisket

Ingredients:

1 *Brisket 3-3.5 lbs cut in-half

1 C Ketchup

1/4 C **Grape Jelly

1 Pkg Onion Soup Mix

1/2 t Pepper

*This is a fresh brisket, not corned beef

**Honey or BBQ sauce can be substituted in place of ketchup for a 'kickin' spicier taste.

Directions:

1. Place 1/2 of the brisket in a slow cooker.

2. In a bowl, combine the ketchup, jelly, soup mix and pepper; spread half over meat.

3. Top with the remaining meat and ketchup mixture.

4. Cover and cook on low for 8-10 hrs or until meat is tender.

5. Slice brisket; serve with cooking juices.

Tip: Serves 8—10!

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A

Alpine Potato and Cheese Salad

Ingredients:

2 pounds Red or brown all-purpose potatoes
2 tablespoons White wine vinegar

2 cups Emmenthaler, Gruyère or other Swiss cheese, cut in 1/4-inch cubes

2 cups Diced celery

1/2 cup Coarsely chopped walnuts, lightly toasted

Salt and pepper To taste

Dressing:

1 cup mayonnaise

1 T Dijon mustard

1 T Worcestershire sauce

Directions:

1. Cover the potatoes with cold water, bring to the boil and boil gently for 15 to 20 minutes, depending on the size of the potatoes. Test with the tip of a knife for doneness. Drain in a colander.

2. When cool enough to handle, peel and cut into 1/4-inch cubes. Place the cubes in a large bowl. Sprinkle with vinegar, salt and pepper and let cool. Add the cheese and celery to the potatoes. Toss gently.

3. To make the dressing, in a small bowl, stir together the mayonnaise, mustard, and Worcestershire sauce. Add the dressing to the potato mixture and stir gently but thoroughly.

4. Line a bowl with the lettuce leaves. Pile the potato mixture on the greens and sprinkle with the walnuts. Cover and refrigerate for up to 2 days. Serve chilled.

Tip: Serves 6!

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