ADULTS

29th November

We love you Jesus!

Let's listen to our teacher, Sis. Anderson.

Pastelles

2 lbs minced beef

1/2 cup finely chopped onions

1/2 cup finely chopped chive

1 tsp. thyme

1 tsp minced garlic

Hot pepper to taste

1/2 tsp black pepper

2 tsp salt

1 tbsp vegetable oil

1/4 cup ketchup

1 tsp Worcestershire sauce

1/2 cup pimentos

3 tbsp capers

2 tbsp stuffed olives, chopped

1/2 cup raisins

2 cups cornmeal

3 cups hot water

2-3 tbsp vegetables oil or 2 oz or 4 tbsp margarine

Banana leaves scald until soft and pliable

Method

Season beef with the onion, chive and thyme, garlic, hot pepper, black pepper and 1 tsp salt.

Heat oil in skillet and cook seasoned beef until tender.

Add ketchup, Worcestershire sauce, pimentos, capers, olives and raisins.

Cook for 2-3 minutes more and adjust salt and pepper, leave to cool.

Combine cornmeal, water, oil and 1 tsp salt; stir until mixture sticks together.

Take heaped tbsp of cornmeal and form balls (approx. 1 1/2" in diameter).

Place a ball of cornmeal on a piece of leaf, cover with a piece of plastic wrap and roll or press to desired size approx. 6" square. (remove plastic wrap)

Place a heaped tbsp of meat mixture along one side of cornmeal and fold leaf in half, then fold edges of leaf over to seal.

Place a few pastelles in steamer or colander and steam for about 20-25 minutes.

N.B. for a vegetarian pastelle use minced soya.

Use a pastelle press to flatten cornmeal balls.

8th November - 21st November

Praise Jesus!

Let's listen to our lesson for today!

Chicken Alfredo

Ingredients

for 6 servings

1 ½ lbs chicken breast(680 g), cubed
2 tablespoons butter
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon salt
½ teaspoon pepper
16 oz penne pasta(455 g), cooked
¼ cup fresh parsley(10 g)
¼ cup shredded parmesan cheese(25 g)

SAUCE

2 tablespoons butter
4 cloves garlic, minced
3 tablespoons flour
2 cups milk(480 mL)
½ teaspoon dried oregano
½ teaspoon dried basil
½ cup shredded parmesan cheese(55 g)
½ teaspoon salt
½ teaspoon pepper

Method

In a pan over medium-high heat, melt butter, then add the chicken breast.
Season with salt, pepper, oregano, and basil. Cook 8-10 minutes or until chicken is fully cooked. Remove from heat and set chicken aside.
In the same pan over medium heat, melt butter and add the garlic. Cook until the garlic begins to soften.
Add half of the flour to the garlic and butter, stirring until incorporated. Then add the rest of the flour and stir.
Pour in the milk a little bit at a time, stirring well in between, until fully incorporated and sauce begins to thicken.
Season with salt, pepper, oregano, and basil, and stir well to incorporate.
Add parmesan cheese and stir until melted.
Pour the sauce over cooked penne pasta, add the chicken and mix well.
Add parsley and extra parmesan. Mix well.

25th October - 7th November

Our God is worthy to be praised!

Let's listen to our lesson for today from Evangelist Pompey.

Keto (Low carb) Turkey Meatloaf

2 lbs ground turkey

1/2 cup cheese

1/2 cup almond flour

1 tbsp dried parsley

1/2 onion, chopped

1/2 green bell pepper, chopped

2 eggs, lightly beaten

2 tbsp Worcestershire sauce

1 tsp salt

1 tsp garlic powder

1/2 cup no sugar added ketchup

1 tsp Italian seasoning (dried)

Method

Preheat oven to 350 degrees.

Line or grease a loaf pan.

Combine all of the ingredients in a large bowl, with the exception of the ketchup and the Italian seasoning.

Use your hands to mix everything together. Once everything is combined, transfer the mixture to the pan and mold it into a loaf.

Mix the ketchup and Italian seasoning together and spread over the top of the meatloaf.

Bake the meatloaf uncovered for 45 mins to 1 hour.

Allow the meatloaf to rest for 10 mins prior to serving.

NOTES: To avoid dense meatloaf, avoid over mixing and over compressing the meatloaf when shaping it into a mold.

TIP - Rub dried ingredients between palms to "wake" it up.

11th - 24th October

Praise Jehovah!

Let's listen to Sis Anderson's lesson for today.

Meatloaf

1 cup whole milk

6 slices white bread

2 lbs ground beef, 80% lean

1 cup parmesan cheese, freshly grated

1/4 tsp seasoned salt

Freshly ground black pepper

1/3 cup fresh parsley, minced

4 whole eggs, beaten

12 slices thinly cut bacon

Sauce

1 1/2 cups ketchup

1/3 cup brown sugar

1 tsp dry mustard

1 dash tabasco sauce

Method

1 Preheat the oven to 350 degrees

2 Add the bread to a large bowl and pour the milk on top of the slices. Let them soak for 5 minutes.

3 Add the remaining meatloaf ingredients and use your hands to combine. Try to ensure that the bread is sufficiently c combined in the mixture, although try not to over mix as the ground beef will become tougher and lose some flavour.

4 Form the meat into a loaf, (about 5 inches wide), and place it over a broiler pan to allow the fat to drain. Lining the bottom of the broiler pan with foil will make easier cleanup.

5 Line the bacon over the top of the loaf and carefully tuck the ends under the bottom. The bacon can be used to support the shape of the loaf. Line them that they are touching but not overlapping, so you can easily slice between each piece of bacon when it is cooked.

6 Combine the sauce ingredients and brush 1/3 of it over the meatloaf.

7 Bake the meatloaf for 45 mins. on the middle rack. Remove it from the oven and brush another 1/3 of the sauce over it. Bake for another 25 mins.

8 Remove from the oven and let it sit for 10mins prior to slicing, letting it rest allows the juices to absorb back into the meat, cutting it too early will cause the juice to run out of the loaf.

9 Serve with the remaining sauce and enjoy.

Delicious with mashed potatoes and roasted green beans.

27th September - 3rd October

Praise the name of Jesus!

Let's listen to our teacher: Sis. Anderson

Vegetable Samosas

For the filling

4 medium sized potatoes, peeled and dice

1 medium onion finely chopped

1 clove garlic, minced

1 cup green peas, fresh or frozen

1 teaspoon salt

freshly ground pepper

1 teaspoon ground coriander

1 teaspoon ground, roasted geera

1/2 hot pepper, seeded and minced (more or less to taste)

1 teaspoon minced fresh ginger

2 tablespoon lemon juice

3 tablespoons fresh coriander, finely chopped or 3 tablespoons fresh Shadow Beni, finely chopped

Vegetable oil for frying

Method

Heat about 4 tablespoons of oil in a large skillet, add the onions and garlic and cook until the onions are tender, add the ginger and hot pepper.

Now add potato and peas, cover and simmer on low heat until tender, adding a small amount of water as needed. be careful that mixture does not stick.

Now add the salt, coriander, geera, freshly grounded pepper, and lemon juice, stirring gently to mix all the spices together. Continue cooking gently for a couple of minutes until all the spices are incorporated. Turn off the heat.

Add the chopped coriander or shadow beni.

Taste and adjust salt and pepper.

Cool before use.

For the pastry

2 tablespoon butter

1 tablespoon shortening

2 cups all purpose flour

1/2 teaspoon salt

2 tablespoons yogurt

1/2 cup cold water

Method

Sift flour and salt into large bowl, cut butter and shortening into flour until mixture resembles fine crumbs.

Stir in yogurt. Sprinkle in water, one tablespoon at a time, tossing with a fork until all the flour is moistened.

Gather pastry into a ball, knead on a lightly floured board until smooth, about 1 minute. Refrigerate until ready to use.

Method

To fill the samosas, divide the pastry into fourths, cover with a damp cloth to prevent drying.

Roll each fourth into a twelve inch circle, cut into 4 four inch circles.

Cu circles into halves, moisten edges with water. Place one teaspoon of filling on each half circle.

Fold pastry over filling to form a triangle and press edges to seal securely. Repeat until all the pastry is used up.

Heat oil and fry samosas until light brown in colour, turning 2 or 3 times. Drain, and serve immediately with chutney.

Makes about 32 samosas.

13th - 19th SEPTEMBER

Let's listen to our teacher: Sis. Anderson

Homemade SweetBread

3 cups grated coconut

1 1/2cups sugar (I use brown)

3 ozs butter

1 cup dried fruit (raisin) or candied peel

1/2 tsp salt

2 eggs

5 cups flour

5 tbsp baking powder

Milk

Spices - cinnamon, nutmeg, vanilla essence

Method

1 Sift flour and baking powder in a smaller bowl

2 In a large bowl mix grated coconut, sugar, salt and softened butter together

3 Add lightly beaten eggs, spices and dried fruit, mix

4 Add just enough milk to make a fairly thick mixture

5 Bake in greased pans at 350 F for approx. 35 mins, or until a toothpick comes out clean and nicely brown

6 If desired, after 25mins a syrup wash (warm water and sugar) using a pastry brush can be done on sweet bread and then place back into the oven to complete baking

6th SEPTEMBER - 12th SEPTEMBER

Bless the Lord !

Let's listen to today's lesson from aunty Kay.

Caesar Salad

Caesar Salad recipe in a bowl with romaine, croutons, parmesan cheese and caesar dressing

Classic Caesar Salad with crisp homemade croutons and a light caesar salad dressing.

Ingredients

For the Croutons:

1/2 French Baguette cut in half and thinly sliced (1/4" thick)

3 Tbsp extra virgin olive oil

1 tsp minced garlic 2 small cloves

2 Tbsp grated parmesan cheese

Caesar Salad dressing:

2 small garlic cloves minced (1 tsp)

2 tsp dijon mustard

1 tsp Worcestershire sauce

2 tsp fresh lemon juice

1 1/2 tsp red wine vinegar

1/3 cup extra virgin olive oil

1/2 tsp sea salt or to taste

1/8 tsp black pepper plus more to serve

For the Caesar Salad:

1 large romaine lettuce (or 2 small heads romaine)

1/3 cup parmesan cheese shredded or shaved

Method

How to Make Croutons:

Preheat oven to 350˚F. Cut the baguette in half lengthwise through the top of the baguette then slice diagonally into 1/4" thick pieces. Place the breads onto a baking sheet.

In a small bowl, combine 3 Tbsp extra virgin olive oil and 1 tsp of finely minced garlic. Drizzle the garlic oil over the croutons and sprinkle the top with 2 Tbsp grated parmesan cheese.

Toss until evenly coated. Spread in a single layer over the baking sheet and bake at 350˚F until light golden and crisp (10-12 minutes), or to desired crispness.

How to Make Caesar Salad Dressing:

In a small bowl, whisk together garlic, dijon, Worcestershire, lemon juice and red wine vinegar.

Slowly drizzle in extra virgin olive oil while whisking constantly.

Whisk in 1/2 tsp salt and 1/8 tsp black pepper, or season to taste.

How to Make Caesar Salad:

Rinse, dry and chop or tear the romaine into bite-sized pieces. Place in a large serving bowl and sprinkle generously with shredded parmesan cheese and cooled croutons. Drizzle with caesar dressing and toss gently until lettuce is evenly coated.

30th AUGUST - 5th SEPTEMBER

Our God is worthy to be praised!

Let's listen to Sis . Anderson's lesson for today!

Roasted Garlic Potatoes

4 large potatoes

1 head garlic

1 tsp coarse salt

1 tsp ground black pepper

1 tbsp olive oil

2 tbsp butter

2 tbsp parsley

Method

Heat oven to 425 F

Peel potatoes and cut into wedges. Toss the potatoes with the black pepper, salt and olive oil. Place potatoes on a baking sheet in single layer

Cut off the top of the head of garlic and place in a piece of foil. Drizzle a little olive oil on top and rub all over. Cover it up in the foil and place on the same baking sheet.

Roast the potatoes for 25 mins and turn over. Roast another 20 - 25 mins or until golden brown.

Open the foil packet and squeeze out the garlic cloves into a bowl. Mash the soft garlic into a paste.

Melt the butter in a saucepan, add the mashed garlic and stir into the butter. Add chopped parsley and stir.

Spoon the garlic sauce over the potatoes and toss to coat evenly.

23rd AUGUST - 29th AUGUST

Worship the Lord!

Listen to Sis Anderson as she shares God's word with us.

Lebanese Fattoush

1 lemon juiced

1 tsp pomegranate molasses

1 sm clove garlic, minced

1 tsp kosher salt

2 tsp dried mint

2 tsp sumac, divided

3 tbsp extra virgin olive oil

2 hearts romaine lettuce, chopped

1 cup cherry tomatoes

1/2 red onion, thinly sliced

1-2 cups pita chips

10 fresh mint leaves, chopped

Method

1 For the vinaigrette, in a small bowl whisk the lemon, pomegranate molasses, garlic, salt, 1 tsp dried mint, 1 tsp sumac and olive oil until all is thoroughly combined.

2 In your big salad bowl, combine the romaine, tomatoes, onion, radishes and pita chips. Dress the salad with the vinaigrette , tossing it to evenly coat everything. Dust the fattoush with the remaining dried mint, sumac, fresh mint and serve immediately.

16th AUGUST - 22nd AUGUST

Let's worship the Lord together!

Lebanese Tabbouleh

2 bundles parsley

2 long stems of mint leaves

4 tomatoes

1 medium yellow onion

1/2 tsp salt

1/2 tsp cumin

1/2 tsp seven spices *

1/2 tsp black pepper

1 tbsp bulgur #1 (fine)

1/2 cup fresh lemon juice

1/4 cup pomegranate paste/ Pomegranate Molasses (optional)

3/4 cup extra virgin olive oil

Method

In a large bowl add finely chopped parsley (discard stalks), finely chopped mint (leaves only), finely chopped tomatoes and finely chopped onion.

In a small bowl mix salt, cumin, seven spices and black pepper then add to chopped ingredients.

Sprinkle bulgur all over ingredients, paying particular attention to rub on onions.

Add pomegranate juice to lemon juice, mix together well and add to chopped vegetables.

Pour olive oil and mix together well.

*Lebanese Seven Spices Blend

1 tsp ground cinnamon

1 tsp ground cumin

1 tsp ground coriander

1 tsp Black Pepper

1 tsp ground cardamon

1/2 tsp ground cloves

1/2 tsp ground nutmeg

Mix all ingredients. Store in an airtight container at room temperature.

9th AUGUST- 15th AUGUST

Praise Jesus!

Let's listen to Sis. Anderson"s lesson for today!

GRILLED MELONGENE

8 baby melongene

salt, for salting melongene

2 tsp chilli oil

1 tbsp soy sauce

1 tbsp fish sauce

1 garlic clove, thinly sliced

1 red chilli, seeded and sliced

1 tbsp sunflower oil

1 tsp sesame oil

1 tbsp lime juice

1 tsp soft, light brown sugar

1 tbsp chopped fresh mint

1 tbsp sesame seed toasted

fresh mint leaves, to garnish

Method

1 Cut the melongene lengthways into this slices to within 1 inch of the stem end. Place the slices in a colander, sprinkle salt between them and leave to drain for about 30 mins. Rinse under cold running water, then put completely dry with kitchen paper.

2 Mix the chilli oil, soy sauce and fish sauce and brush over the melongenes. Cook under a hot grill, or barbecue over hot coals, for 6-8 mins, turning occasionally and brushing with chilli oil glaze until golden and softened. Arrange the melongene on a large serving tray.

3 Cook the sliced garlic and chilli in the sunflower oil for 1-2 minutes until they begin to brown. Remove from the heat and add the sesame oil, lime juice, sugar and any remaining chilli oil glaze.

4 Add the chopped mint and spoon the warm dressing over the melongenes.

5 Leave to marinate for 20 mins, then sprinkle with toasted sesame seeds. Served garnished with mint leaves.

2nd AUGUST - 8th AUGUST

Worship the Lord!

Now let' get ready to listen to Sis. Anderson's lesson for today!

Untitled document

PIZZA

2 1/2 cups flour

2 tbsp vegetable oil

1/2 tsp salt

1 pck dried yeast

3/4 cup (approx.) water to make a fairly stiff dough

Method

Mix all ingredients together.

Let rise for 5 mins . Roll out and place on greased pan.

To make sauce mix - Tomato ketchup, minced garlic, oregano leaves.

Top rolled dough with sauce, your favorite topping and grated cheese.

Bake at 350F until lightly brown.

JULY 26th- AUGUST 1st

Worship the Lord! He's worthy!

Let's listen to Sis. Anderson's lesson for today: Forgive, don't take Revenge.

Chocolate Chip Cookies

1 cup shortening

1 cup sugar (granulated)

1/2 cup dark brown sugar, lightly packed

2 medium eggs

2 tsp vanilla extract

2 cups sifted flour

1 1/2 tsp salt

1 tsp baking soda

2 cups semisweet chocolate chips

1 cup pecan or walnuts, chopped

4 oz semisweet chocolate

Method

Preheat oven to 375F

Lightly grease baking sheet

In a medium bowl, combine shortening, sugar, brown sugar, eggs and vanilla

Cream mixture with an electric mixer until light and fluffy

In a medium bowl, sift together flour, salt and baking soda

Stir dry ingredients into creamed mixture until batter is well blended

Add chocolate chips and nuts to batter. stir to combine

Using a tablespoon, drop cooking 3 inches apart onto prepared baking sheet

Press cookies lightly with a fork

Bake for 10 to 20 mins

Remove cookies from baking sheets while still warm

Cool on a wire rack

In a double boiler melt chocolate

Place melted chocolate in a small piping bag

Pipe chocolate on top of cookies

JULY 19th- JULY 25th

Worship the Lord!

Now let's listen to our lesson for today!

Sis Judith Derby - Names of God - Part IV

PANCAKES

1 1/3 cups flour

2 tbsp. granulated sugar

1 tbsp. baking powder

1/2 tsp. salt

1 egg, beaten

1 1/4 cup milk

3 tbsp. melted butter

1/2 tsp. vanilla

maple syrup, honey or jam

Method

Combine flour, sugar, baking powder and salt in a small bowl or jug.

Blend egg, milk, melted butter and vanilla.

Make a well in the centre of the dry ingredients and pour liquid all at once.

Stir quickly until it comes freely from side of bowl. Do not beat, mixture should be lumpy.

Pour about 1/4 cup batter on a lightly greased frying pan.

When bubbles cover top, flip over and cook until other side browns.

Serve with maple syrup, honey or jam

JULY 12th- JULY 18th

Let's worship the Lord together!

Let's listen to Sis. Anderson's lesson on Selfishness.

Lemon Chicken a la Kim

Ingredients

Chicken thighs, legs, wings

Dry seasonings for chicken (Kosher salt, fresh ground black pepper, McCormick roasted garlic & herb and Ms. Dash salt free lemon pepper seasoning (but you can use whatever you have)Olive or vegetable oil

Shallots/onions- Chopped into large chunks

Whole cloves of garlic

Fresh thyme

Fresh sage

Juice of lemon

Lemon slices

Fresh chopped parsley for garnish

Method

Season chicken and allow to marinate.

Heat cast iron pan with some vegetable or olive oil. Lay chicken skin side down in hot pan for a few minutes until it gets a nice golden crust.

Turn chicken over in pan. Add some chopped shallots a few whole garlic cloves lightly smashed to release flavor, some springs of fresh thyme and a few pieces of fresh sage all around on top of the chicken.

Lay a few slices of lemon all around on top of chicken and then squeeze the juice of about half of a lemon (depending on how much chicken you are cooking) over chicken.

Finish in oven at 350F (Covered or uncovered depending on your preference. Covered will produce more liquid.

When cooked through you can garnish with fresh chopped parsley.

JULY 5th- JULY 11th

Our God is worthy of all our praise!

Sis Judith Derby continues on the Names of God

French Bread Pizza

Something quick for the kids

Thinly sliced Bread (Any bread that you have on hand)

Grated cheese

Ketchup

Finely chopped sweet pepper

Finely chopped onions

Finely chopped tomatoes

Cooked meat - eg burgers, diced chicken etc. or bacon (Optional)

Method

Slice bread thinly (about 1/2 inch)

Spread ketchup

Add sweet peppers, onions, tomatoes

Sprinkle with grated cheese

Place on rack

Toast in Oven or Toaster oven until nicely brown

JUNE 28th- JULY 4th

Our God is great and holy. Worship Him!

Sis Judith Derby

CARROT CAKE

1 cup oil

2 cups sugar

4 eggs

1 tsp. vanilla

3 cups carrots (finely grated)

1 cup nuts (chopped)

1 cup flour

2 tsp baking powder

2 tsp ground cinnamon

1/4 tsp salt

Method

Preheat oven to 350F. Combine oil, sugar, eggs and vanilla and beat for about 5 mins until light

Add carrots and nuts

Combine flour, baking flour, cinnamon and salt

Pour batter into greased and floured 9" x 13" pan

Bake for approx. 1 hour or until top springs back when lightly touched

Let stand in pan for 10 mins

Cool completely on rack

JUNE 21st- JUNE 28th

Let's exalt the name of Jesus together!

Let's enjoy Pastor Fitzroy Tyrrell's Father's Day message

Easy (Keto) Almond Toffee

1 cup butter

1/2 cup golden monk fruit or swerve sweetener

1 cup keto chocolate chips

1/4 cup almond/pecans

Method

Line a small loaf pan or square pan with parchment paper and spread out half of the nuts and set aside.

In a small saucepan, combine your butter and sugar substitute of choice. On low heat, heat up until the butter has melted and the sugar has dissolved. Stir regularly. Once the mixture begins to bubble, add your candy thermometer in the centre of the mixture. Continue to stir every 30 seconds, until the thermometer reaches 300F (hard crack).

Remove from the heat.

Once you have removed from the heat, stir continuously to ensure the butter and sugar does not separate. Pour into the lined pan and let sit for several minutes.

After several minutes, top with chocolate chips, before covering with tin foil. Let sit for 5 minutes.

After 5 minutes, use a rubber spatula to spread out the chocolate in an even layer.

Spread the rest of the nuts.

Refrigerate until firm.

Break into pieces and enjoy.

JUNE 14th- JUNE 20th

Worship the Lord in the beauty of holiness!

Sis Judith Derby on Names of God - Part 1

Let's get to know God in an intimate way!

Cheesy Skillet Bread (Keto)

1 tbsp butter for the skillet

2 cups almond flour

1/2 cup flax seed meal

2 tsp baking powder

1/2 tsp salt

1 1/2 cups shredded cheddar cheese (divided)

3 large eggs (lightly beaten)

1/2 butter (melted)

3/4 cup almond milk

Method

1 Preheat oven to 425F. Add 1 tbsp butter to a 10-inch oven-proof skillet and place in oven.

2 In a large bowl, whisk together almond flour, flax seed meal, baking powder, salt and 1 cup of the shredded cheddar cheese.

3 Stir in the eggs, melted butter and almond milk until thoroughly combined.

4 Remove hot skillet from oven (remember to put on your oven mitts) and swirl butter to coat sides.

5 Pour batter into pan and smooth the top. Sprinkle with remaining 1/2 cup cheddar.

6 Bake 16 to 20 minutes, or until browned around the edges and set through the middle. Cheese on top should be nicely browned.

7 Remove and let cool 15 minutes.

Let's listen to Sis Anderson as she discusses Reverence.

Let's listen to Rev. Richmond 's lesson.

JUNE 7th- JUNE 13th

OUR GOD IS WORTHY TO BE PRAISED

Let's listen to Rev. Richmond's lesson : Singing the Same Song

CASSAVA PONE

3 cups grated cassava

1 1/2 cups grated coconut

1/2 cup grated pumpkin

1 1/2 cup granulated sugar

2 tsp. ground cinnamon or mixed spice

1 tsp vanilla

1/2 tsp black pepper

3 cups milk or water

Method

1 Mix cassava, coconut and pumpkin in a large bowl.

2 Add sugar, cinnamon, vanilla and black pepper.

3 Add milk to ingredients and combine well.

4 Pour in a greased shallow pan 12' x 8" x 2".

5 Bake in a preheated oven at 350 degrees F for about 1 -1 1/4 hour.

Let's listen to Elder Derby as he teaches on: Controlling the Tongue

MAY 31st- JUNE 6th

God is great and greatly to be praised!

Let's get ready to listen to Rev. Richmond's lesson.

Doubles/Bara

5 cups Flour

2 ½ tbsps yeast

¾ tsp baking powder

¼ tsp turmeric/saffron powder

1 tsp brown sugar

½ tsp salt

App. 2 ½ - 3 cups warm water

Add all dry ingredients to flour and mix.

Add water a little at a time and knead to form a fairly soft mixture

Drizzle a little oil to the dough until it is smooth and pliable

Cover with a damp towel and set aside for approx 5 mins

To shape bara, take about 1 tbsp dough each and cover with a damp cloth to keep from drying

Flatten dough with hands adding a little oil to ensure it does not stick to hands or counter

Fry each bara in very hot oil, turning a couple times for about 30 secs each time

Allow to drain on paper towel

Enjoy with curried channa

Get ready to listen to Sis. Kay as she discusses The Widow, Elijah and God.

MAY 24th-MAY 30th

Worship the Lord!

Let's listen to Rev Richmond's lesson today.

Corn Pie

1 1/2 cups grated cheese

1/2 cup melted margarine

1/2 cup corn meal

1 pck heavy cream

2 eggs

2 tins cream style corn

1/2 medium chopped onion

1/2 medium chopped sweet pepper

Method

Mix all ingredients together

Place in a greased baking dish

Bake at 350 degrees until top is nicely brown

Let cool before cutting

MAY 17th-MAY 23rd

Our God is worthy to be worshiped!

Now, let's listen to Rev. Richmond.

HOPS

Makes 15 -20

21/2 cups hot water

1 tbsp. shortening

2 lbs. or 8 cups flour

2 tsp. salt

2 tsp. sugar

1 pck. or 1 tbsp. instant yeast

Method

1 Stir hot water and shortening until fat melts and liquid is lukewarm.

2 Combine in a large bowl 6 cups flour, salt, sugar and yeast.

3 Add liquid gradually to flour and beat well.

4 Place on floured surface and knead for 5 minutes adding remaining flour to make a moderately stiff dough.

5 Place in a greased bowl, cover and let rise until doubled.

6 Punch down dough, form in balls 3" in diameter.

7 Place on a greased baking tray, cover with a damp cloth and allow to rise until doubled.

8 Bake in a preheated oven at 400 degrees for 15 - 20 mins

9 Brush top with butter if desired (Optional)

Let's listen to Sis. Anderson's lesson on Steadfastness.

MAY 10th-MAY 16th

Let's worship the Lord together!

Let us listen to Sis. Anderson, a mother in the faith, as she shares God's word with us.

Corn Dog

Ingredients

I cup yellow corn meal

1 cup all purpose flour

1/4 teaspoon salt

1/8 teaspoon black pepper

1/4 cup white sugar

4 teaspoons baking powder

1 egg

1 cup milk

I quart vegetable oil (for frying)

1 16oz pack of hot dog sausages

16 wooden skewers

Method

1. Pre-heat oil in a deep frying pan.

2. In a medium bowl Combine dry ingredients and then mix in wet ingredients.

3. Insert wooden skewers into hot dog sausages then pour batter into a jar or cup .

4. Roll the sausages in batter until completely coated.

5. Fry 2 or 3 corn dogs at a time until lightly browned and leave it frying for about 3 minutes

Rev. Richmond shares with us some insight on marriage.

MAY 3rd- MAY 9th

Let's worship the Lord together!

Attitude for a Righteous Lifestyle by Rev. Withfield Richmond

1 Bowl Chocolate Cake

2 cups sifted flour

1/3 cup cocoa

1 small pack evaporated milk

2 cups brown sugar

3 eggs

1/2 tsp. baking powder

11/2 tsp. baking soda

1/4lb. margarine or butter

1/4 tsp. salt

2 tsp. vanilla essence

Method:

Place flour, cocoa, sugar, margarine , salt and half milk in a mixing bowl and beat in a mixer for 15 mins
Add eggs, baking soda, baking powder, vanilla and rest of milk and beat for 15 mins.
Bake in layer tins for 35mins at 325 degrees F
Chocolate butter frosting or jam may be used to put layers together.
Frost top and decorate with nuts and cherries or as desired.