The Church at Philadelphia

(an online evangelical Bible based church)

The Church at Philadephia, inspired on the church with the same name in Revelation 3, is an evangelical Bible based online church.

What we believe in:

1) How does one become a Christian ? By faith only, accepting Christ as our Saviour. This is called the New Birth (John 3:3). One does not become a Christian gradually over time, but at a precise moment in time.

2) What happens when one becomes a Christian ? All things become new, it is an unmistakable a change in a person's life (2 Corinthians 5:17).

3) What other consequences are there of the new birth ? Life eternal (John 3:16), new life (John 10:10) and the Holy Spirit comes to dwell in us there and then (1 Corinthians 3:16), every Christian is baptized in the Holy Spirit (1 Corinthians 12:13).

4) Can one lose his salvation ? No. "If we are faithless, He remains faithful; He cannot deny Himself" (2 Timothy 2:13). If we could undoe our salvation, that would mean that our salvation depended on our works and it does not, it is by faith only.

5) I don't know how to become a Christian, how do I do that ? It is very simple, just ask Christ to save you. If you believe, you will be saved. Believing means "accepting" in this context. The devil believes that God exists, for example, and he is not saved, saving faith is hence taking the step to accept Christ. 

Here is a prayer to accept Christ:

"Jesus, please forgive me of all my sins, come into my heart and make me a new person. Please give me new life and life eternal. Thank You."

That simple ? Yes and it is free as well. We receive salvation from Christ, we don't earn it. So, if you have not asked for this free gift which will give you life eternal, what are you waiting for ?

The Church Cookbook (with some photos)

With contributions from the Members of our Church - a variety of recipes from all over the world !

From Eneida - ​Authentic Homemade Tamales


Authentic Homemade Tamales are something magical. This is a recipe for both chicken and pork tamales. They are the real deal. About as good as you'll find. So heart-warming and steeped in history and cherished by families generation after generation. We absolutely love them. They freeze very well, too.


Course:Mexican

Cuisine:Mexican

Keyword:chicken tamales, homemade tamales, pork tamales

Prep Time:2hours

Cook Time:4hours

Total Time:6hours

Servings:12people

Calories:229kcal


Equipment

  • Steamer

Ingredients

CHICKEN FILLING

  • 1lbtomatillos(10 to 12), husked, stemmed and rinsed
  • 3jalapenosfresh, stemmed
  • 4clovesgarlicpeeled and roughly chopped
  • 1½tbspolive oil
  • 2cupschicken stock
  • Saltabout 2 teaspoons
  • 4cupschicken, coarsely choppedcooked, roughly chopped, a roasted chicken from the supermarket works well
  • ⅔cupcilantrofresh, cilantro

PORK FILLING

  • 16mediumguajillo and/or ancho chilesdried, stemmed, seeded and torn into rough pieces
  • 4tomatillos
  • 4clovesgarlicminced
  • ½tspblack pepperfreshly ground
  • ¼tspcuminground
  • 1½lbsporkboneless, shoulder or butt works well, cut into 1/2-inch cubes
  • Salt

BATTER

  • 2½cupspork lardmelted, or shortening
  • 1tspsalt
  • 1½tspbaking powder
  • 7cupsof masa harinamixed with 4 1/2 cups hot water
  • 1½cupschicken stock
  • 116 oz packagedried corn husks

Instructions

PREPARE THE HUSKS

  • Place the husks in a large bowl, or even your kitchen sink with the stopper in. Fill with warm water and weight the husks down with heavy pot(s).
  • Let soak for at least 2 hours.

PREPARE THE CHICKEN FILLING

  • Place the tomatillos and jalapenos in a medium sauce pan and cover with water. Bring to a boil then lower to a smooth simmer.
  • Simmer the veggies for 20 minutes.
  • Add the cooked veggies, plus the garlic in your blender, and process to a smooth puree.
  • Heat the oil in a large skillet, or Dutch over medium high heat.
  • Once the oil is hot, add the puree all at once and stir until thicker, and a little darker, about 10 minutes.
  • Add 2 cups of the stock and simmer over medium heat until thick enough to coat a spoon, about another 15 minutes.
  • Season generously with salt, about 2 teaspoons.
  • Stir in the chicken and cilantro, remove heat.

PREPARE THE PORK FILLING

  • Add the peppers and the tomatillos to a medium saucepan, cover with water and bring to a boil. Lower the heat to a smooth simmer for 20 minutes.
  • Working in batches, if necessary, add the peppers, tomatillos, garlic, black pepper, and cumin into a blender and puree.
  • Strain the mixture through a medium-mesh strainer into a medium saucepan.
  • Add the meat, 3 cups of water, and 1 teaspoon of salt.
  • Simmer, uncovered, over medium heat, stirring regularly, until the pork is fork-tender and the liquid is reduced to the consistency of a thick sauce, about an hour and a half.
  • Use a fork to break the pork into small pieces.
  • Taste and season with additional salt, if necessary (taste first).
  • Let cool.

PREPARE THE DOUGH/BATTER

  • Get a large pan (I like to use a roasting pan), and add the wet masa (make sure you've already added the hot water to the masa) salt, and baking powder, and mix with your hands.
  • Pour in the melted lard, and continue to incorporate with your hands.
  • Now, add in the broth, one cup at a time.
  • Keep mixing with your hands. The consistency should be like a cake batter...but not runny. It should hold its shape in a spoon.
  • Add more stock if necessary.

FORMING THE TAMALES

  • Take a corn husk and rip into string size pieces (you'll use these later to tie up the pork tamales...this will help you know which are pork and which are chicken)
  • Now, take a corn husk, and pat it off with a dishtowel.
  • Flatten the husk, and with a spoon, scoop out about 1/4 cup of the batter.
  • In the upper, wider portion of the husk, spread the batter to the size of about a postcard. With the short side of the rectangle at the top of the husk, and the body of the rectangle running down the length of the husk. Leave about an inch of space on each long side of the husk (watch the video for reference). Don't worry about making the batter thick...it will expand as it steams.
  • Now, scoop out about two tablespoons of the chicken mixture and spread it down the middle of the batter.
  • Fold over the right third of the husk, then fold in the left side.
  • Fold up the bottom.
  • Repeat, alternating between chicken and pork filling.
  • When making the pork tamale, tie with a string.
  • Place uncooked tamales on a large baking sheet.

STEAMING THE TAMALES

  • Place unused corn husks on each layer of your steamer. Place corn husks over the top of the tamales.
  • Add water to the steamer and cover.
  • Heat and steam over constant medium heat for about 1 and 1/4 hours.
  • Watch carefully to make sure that all the water doesn't boil away, add more water as necessary.
  • Tamales are done when the husks peel away from the masa easily.
  • The tamales will need to stand for at least half an hour for the dough to firm up.
  • For the best tamales, let them cool completely, then steam again to warm (you can easily heat in a microwave at this point).


Notes

Pork lard is best (and better for you), but shortening can be used in a pinch.

The dried peppers, masa harina, dried corn husks, and pork lard can all be found in many well-stocked supermarkets, at Mexican food markets, or online.

Be sure to allow the tamales to rest for at least an hour. They need this time to fully 'set.'



From Ronel - South Africa - SOUTH AFRICAN NESTLE'S FUDGE

INGREDIENTS Nutrition 1 (397 g) can condensed milk 400 g sugar or 500 ml sugar 25 ml golden syrup 75 ml water 60 g butter 5 ml vanilla

DIRECTIONS Put sugar and water into a large heavy saucepan. Stir over a low heat until the sugar has dissolved. Add the butter and syrup and stil until the butter has melted. Add the condensed milk and stir until it comes to the boil. Boil very slowly, stirring all the time, until soft ball stage. Remove from the stove, add the vanilla and beat until it thickens. Pour into a greased pan and leave to cool. Cut into squares when cold.

From Denny & Jenny - Chili

Ingredients • 3/4 lb to 1 lb lean ground beef • 3/4 lb to 1lb ground pork • 1-2 Can tomato paste (8oz) • 1 Can tomato sauce (8 0z) 1 -2 cans diced tomatoes (14.5 ounce) or diced tomatoes and onion or tomatoes and • green chilis • 1 Medium finely diced onion • 3 Cloves minced garlic • 1 Whole diced green pepper • 1 -2 stalks celery chopped • 1- 48oz V8 Spicy Hot • 2 tsp salt • 1 pkg chili seasoning or 3 tbsp Mexican Chili Powder (Denny uses, Jenny doesn't) 1 tsp Ancho Chile Pepper (Do NOT use if you put Denny's pkg seasoning & 3 tbsp Mex • Chili Powder) 1 tsp Chipotle Chile Pepper (Do NOT use if you put Denny's pkg seasoning & 3 tbsp Mex • Chili Powder) 1 tbsp Hot Mexican-Style Chili Powder (Do NOT use if you put Denny's pkg seasoning & 3 • tbsp Mex Chili Powder) 1 tbsp Chili Powder (Do NOT use if you put Denny's pkg seasoning & 3 tbsp Mex Chili • Powder) • 1 Tbsp Cinnamon (Denny uses, Jenny doesn't) • 1 Can Chili Beans • Fresh mushrooms (Denny uses, Jenny doesn't) • 1 - 4 oz Can chopped green chilis • Extra chili powder to taste • OPTIONAL - elbow macaroni (Do not mix in with the chili, add to bowl then chili over)

Directions 1. brown ground beef, onion & garlic. Add to crock pot. 2. brown ground pork, add to crock pot. 3. add remaining ingredients to fill crock pot. 4. cook on low 6 hours.

From Jenny - Black Bean Chili

Black Bean and Beef Chili with Cilantro & Lime (Makes about 6 servings) Thickening Ingredients: 3 cans black beans 1 can (14.5 oz.) diced tomatoes pinch ground Chipotle chili pepper (or one diced chili from a can of Chipotle Chiles in Adobo) Chili Ingredients: 1 T olive oil (or more, depending on your pan) 1 lb. very lean ground beef (less than 10% fat) 1 cup very finely diced red onion 1 T or more regular chili powder (preferably New Mexico chili powder ) 1 Tbsp. or more ground Ancho chili pepper (Ancho chili powder adds great flavor, but can use more regular chili powder) about 1/4 tsp. ground Chipotle chili pepper (Chipotles are smoked jalapeño's, and the ground chipotle is very hot so use sparingly) 2 tsp. ground cumin (or more) 2 cups of homemade beef stock or 1 can beef broth 2 Tbsps. tomato paste 1/4 cup fresh-squeezed lime juice.

Instructions: Drain 2 cans black beans into colander and rinse well, until no more foam appears. Let beans drain while you use a food processor to puree the third can of un-drained beans, diced tomatoes and liquid, and the pinch of Chipotle chili (or diced Chipotle chili pepper). Process the beans and tomatoes about 2 minutes, until they are fairly smooth. In bottom of heavy soup pot, heat 1-2 tsp. olive oil and brown beef, using the back of the turner to break it into small pieces. Remove beef to bowl, and then add a bit more olive oil and 1 cup red onion. Lower heat a little and cook onions until they are softened but not starting to brown. Add all the chili powders and cumin and sauté about 30 seconds. Add beef stock, browned ground beef, pureed bean mixture, drained beans from colander and tomato paste and simmer, uncovered, 30 minutes or longer. (I actually simmered my Chili at very low heat for nearly two hours. Halfway through the cooking time, taste to see if you want to add additional chili powder. I think chili powder is something you need quite a bit of in a dish like this.) Just before serving Chili, stir in the other 3/4 cup chopped cilantro and 1/4 cup lime juice and cook about 5 minutes. Taste and season with salt and black pepper if desired. Serve Chili hot, with a generous scoop of avocado salsa or sour cream or finely diced red onions on top of each serving.

From Marla - For the Hungarian heritage - Chicken paprikash

1/4 c butter One frying chicken cut up Or 3 1/2 pounds chicken parts 1/2 c chopped onion 1/4 c flour 2 T paprika 2 t salt 1/4 t pepper 1 c chicken broth 1 pt sour cream 1 T Worcestershire sauce Noodles

Melt butter in large fry pan. Sauté chicken pieces until lightly brown. Remove chicken from pan, add onion to drippings. Blend in flour, paprika, salt and pepper. Add one cup chicken broth gradually and cook, stirring constantly until thick and smooth. Stir in sour cream and Worcestershire sauce. Mix half of sauce with cooked and drained noodles and pour into shallow 3 quart casserole. Arrange chicken and noodles. Spoon remaining sauce over chicken pieces. Bake in slow oven 325° for about one hour or until chicken is tender and noodles hot. Makes six servings. This is a recipe my mother had typed out, probably from my dad‘s aunt.

This is the Hungarian side of the family.

From Marla - This is for the Canadian heritage - Canadian pork pie

Makes two 9 inch pies 3 pounds lean ground pork 2 large sliced onions 6 medium potatoes 2 t salt Dash Garlic Dash Thyme 1/2 t cinnamon 1/2 t ground cloves Flaky pastry for two 9 inch pies

In a small amount of water bring to boil pork and onions and cook until onions are soft. Boil potatoes and mash using broth from meat mixture. Add meat to potatoes and mix with seasonings. Mix well… Let cool Divide mixture in place in 2 9 inch pie shells. Put top crust on, flute and seal. Cut vents. Bake 30 minutes at 400°. Serve immediately. Or freeze.

So there is a Canadian recipe that was a staple in our house when I was growing up. I love it! It is wonderful served with really crisp fresh garlic dill pickles.

From Mary - 3 Hole Chocolate Cake - Mary's German side

3 cups flour 2 cups sugar 1/2 cup cocoa 2 teasp. baking soda 1 teasp. salt 2/4 cups of veg. oil 2 teasp. vanilla 2 teas.

vinegar 2 cups cold water In a large bowl, add all dry ingredients, and make 3 holes in it. add vanilla in one, oil in the other and vinegar in the last. 2 cups of cold water over all and whisk all together. Add to a 9x13 greased baking pan and bake at 350 for 30-40 min til toothpick comes almost clean. Let it cool and frost with canned chocolate frosting, whip frosting and add vanilla to it 1st, enjoy!

It is something my German Mom always made and about the only thing I can bake

From Angela - Portugal - Chocolate mousse (my comment - warning, this is dangerous too, it can cause addiction)

3.5oz of cooking of dark chocolate 4 Tbs sugar 4 eggs Beat the egg whites with half of the sugar until very stiff picks.

Beat the yokes with the other half of the sugar, until very pale, in the bowl where the end result will be served. Melt the chocolate and mix it in with the yokes mixture, when all is very well incorporated, using a spatula and being very careful, incorporate the egg whites in this mixture, you will want to keep most of the air in the mixture. Cover with king film and put in the fridge for a couple of hours. Enjoy!

If you and your family love chocolate, you will need to double the recipe. Note: If it doesn't come out well, looking more like a cream than a mousse, it will still taste the same. Do not give up, try it again.

From Angela - Angola - Muamba

1 chicken, or your favorite chicken parts Cassava - usually found in the frozen aisle of the supermarket 4 tomatoes large onion 3 or 4 sweet potatoes 4 Tbsp of Palm oil 14 oz can of Palm cream concentrate 2 chilies 4-7 cups of cassava flour - (it looks like wheat flour) - some people prefer cornflour, like semolina 1Tbs salt

Chop the onions and tomatoes and cook them in the palm oil for a few minutes, until the mixture starts to dry, mix the chicken in and let it start to cook, do not burn the mixture. Pour a couple of cups of water, the cassava cut in chunks, and the tin of palm cream concentrate, cover, and let cook for 10 or 15 minutes then add the sweet potatoes, salt and the chilies, let it cook covered until the chicken and cassava are done. Boil 4 cups of water, to start with, and add the salt and a bit by bit the cassava flour, you can use a mixer for this, we are trying to achieve a thick past, very thick. You will probably need much more water than you started with, always use boiling water. Thicken the sauce, if needed. Serve with plenty of sauce and the dough on the side.

Eat with a spoon, a bit of dough, and sauce, never ever chew the dough - a bit like oysters, you chew and you never eat them again. Muamba de Galinha, Angola's delicious national dish you need to try Muamba de Galinha is a national dish in Angola and it is made by stewing chicken in palm oil with vegetables. Yo...

Pastel de Nata - awaiting recipe (no names mentioned, but there is a hint - West Virigina !)

From Eneida - Puerto Rican Pasteles De Masa

Ingredients 2 1/2 pounds boneless skinless chicken thighs OR boneless pork (picnic shoulder or Boston butt) 1 teaspoon adobo seasoning 2 packets of sazon seasoning with culantro y achiote 2 teaspoons garlic powder 1 teaspoon dried oregano leaves Green Olives / Peas / Garbanzo Beans

Directions: All ingredients mixed then 1 big spoon size in each shell. (depends on the size of the shell). Wrap them in rectangular shapes, and tie them like a gift box. The green leaf is used inside the main paper (green leaf prevents the food from sticking directly on the paper. Freeze, then boil them for 1 - 1 1/2 hours. Let them cool before unwrapping them and enjoy. Many enjoy putting ketchup on their pasteles but that's optional. Note: Pasteles are a holiday dish BUT they can be eaten any time of the year too! 🙂 This dish goes very well with Arroz y Gandules y Pernil. Yummmmmy!!!!! (Rice, Pigeon Peas, & Pork)

From Marla - Italian side - cousin Pam’s “gravy“

That’s what Italians call pasta sauce. A Sunday staple in most Italian homes 1 pound hot sausage links. Can use sweet if you’d like MEATBALLS 1 pound hamburger 1 egg 1 cup bread stuffing 1/4–1/2 c grated cheese. Parmesan my preference Salt and pepper SAUCE 1 clove garlic. Minced. That’s never enough for me! At least four 1 onion chunked 1 can 28 ounce crushed tomatoes 2 6 ounce cans of tomato paste Oregano, salt, and Parsley to taste

Boil sausage until done. Set aside. Mix other ingredients and make into meatballs. Fry in olive oil. Set aside Cover bottom of pot (Dutch oven) with olive oil. Cook garlic and onion till tender. Poor one can crushed tomatoes and two cans tomato paste into pot. Also add the contents of the frying pan that the meatballs were cooked in. Fill crushed tomato can 3/4 - full with water and add. Add oregano, salt and parsley to taste. Add in the meats. Simmer “a long time”. Low and slow because you don’t want the sauce to get dark. One to three hours stirring occasionally. Makes quite a large amount but is addictive. Doesn’t last long. Lol.

From Jenny - Jenny's Pork Ribs & Sauerkraut

CROCK POT - JENNY'S COUNTRY PORK RIBS AND SAUERKRAUT (Website Link) I got this recipe from Ingredients • 5 COUNTRY PORK RIBS • 1 BAG SAUERKRAUT • 1 CUP DICED YELLOW ONION • DICE SMALL GALA OR HONEY CRISP APPLE • 1/4 CUP WATER • 1/2 TSP BADIA LEMON PEPPER • 1/4 TSP COURSE BLACK PEPPER • MASHED POTATOES

Directions 1. SEASON PORK RIBS WITH LEMON PEPPER 2. BROWN RIBS IN SMALL AMOUNT OF OIL & MINCED FRESH GARLIC & IN PAN 3. ADD ONIONS TO CROCK POT 4. ADD BROWNED PORK RIBS TO CROCK POT 5. ADD SAUERKRAUT TO CROCK POT 6. ADD DICED APPLE TO CROCK POT 7. ADD GROUND BLACK PEPPER TO CROCK POT 8. ADD 1/4 CUP WATER TO CROCK POT 9. COOK FOR 8 HOURS ON LOW 10. SERVE OVER MASHED POTATOES.

From Marla - Hungary - Haluska.

Hungarian fried cabbage and noodles An authentic Hungarian fried cabbage and noodles recipe passed down by my grandmother who emigrated from Austria-Hungary... Also known as Haluska, Krautfleckerl, or Káposztás Tészta, this simple buttery caramelized cabbage recipe packs a lot of flavor for VERY little money. 

Ingredients 1 (12-oz.) pkg. No Yolks Broad noodles 1 large green cabbage, cored and sliced thinly 6 tablespoons butter 1 teaspoon salt, divided 1/4 teaspoon pepper

Instructions Melt the butter over medium heat in a large skillet. Add the shredded cabbage, sprinkle about 1/2 teaspoon salt over it, and give it a stir. Cover and cook over medium heat, stirring often, until the cabbage starts to wilt. At this point, you can remove the lid and turn the heat up to medium-high. Add the remaining 1/2 teaspoon of salt, and cook until the cabbage turns an amber color and starts to caramelize a bit. In the meantime, cook the No Yolks Broad noodles according to the package, then drain well. When the cabbage is done cooking, fold it into the cooked noodles. Season with additional salt and the pepper and serve!

From Angela - An English dish - Sunday Roast

A delicious meal of Roast pork, Roast lamb, roast beef or roast chicken, roast potatoes, vegetables, and Yorkshire puddings all swimming in gravy! Choose which meat to roast, season it and roast it your way, make sure to save the juices in the bottom of the pan to make the gravy.

Roasted potatoes: 2 pounds of Mary Piper potatoes, peeled and cut in quarters. Boil them in salted water for 3-4 minutes, drain them in a colander and give them a good shake, to fluff up the outside, sprinkle them with 2 tsp of flour and give them another good shake. Meanwhile have the oven on to 392F, when the oven gets to the correct temperature, put a baking tray with 3 ½ fl oz of cooking oil (or duck fat if you prefer) in the oven, once the fat is really hot bring it out and pour the potatoes in, in a single level, goes back in the oven for 10 to 15 minutes, turn them and give them another 10 to 15 minutes, depending on how much colour you want them to get.

Yorkshire puddings The secret to getting great Yorkshires is to have the fat sizzling hot and don’t open the oven door! 1 cup of flour 4 eggs 6.7fl oz of milk 4 Tbsp Sunflower oil for cooking Make a batter with the flour, eggs, and milk. Make sure is very smooth, pour into a jug and put in the fridge for 30 minutes. Using a muffin pan ( for 12 muffins) distribute the oil equally to all the holes in the muffin tin. Put it in the oven for 5 minutes at 392F. When the oil is really hot bring it out of the oven and pour the batter equally in all the holes, back in the oven for aprox. 30 minutes, without opening the door. In the UK most people buy them frozen...so much easier. Vegetables Steam broccoli, cauliflower, green beans, cabbage, whatever veggies you prefer. The magic is to have everything ready at the same time.

From Angela - Steak Portuguese way

2 (8oz) sirloin steaks (½ or 1 inch thick) 4 cloves garlic (sliced) Salt Pepper 2 eggs 1 tablespoon olive oil 4 or 6 small potatoes (peeled and sliced into ¼ inch slices or regular cuts) Oil for frying potatoes 2 tablespoons of butter Prepare the potatoes to fry - french fries, use frozen, so much easier.

Season the steaks with salt and garlic. In a hot frying pan put the oil and butter, and when hot fry the steaks, to your liking. Keep them hot while you do the rest. Fry the 2 eggs - sunny side up To serve: put the steak on the plate with the egg on top, french fries around (in many cases there is also a little rice to go with it), green salad, and the sauce (left after frying the steak) over the egg and steak

From Nathan - A Finnish Dish ! - Nisua (Finnish Cardamon Bread)

This recipe makes 3 two-pound loaves. I usually devote 6 to 8 hours to making a batch of this bread, but it is worth it….. 1-12 oz can evaporated milk 12-14 cup all-purpose flour 1 cup unsalted butter 3 large eggs at room temperature 2 ½ cup water 2 teaspoon salt 2 cup granulated sugar 2 teaspoon ground cardamon seeds 2- ¼ oz envelope active dry yeast

Glaze 2 egg yoks 2 tablespoons granulated sugar 1 teaspoon milk In a heavy medium sized sauce pan combine milk and butter with 2 ½ cups of water; place over low heat and, stirring occasionally, warm to 105 to 115 degrees F. If liquid overheats, cool to the correct temperature. Turn into a large bowl and add 1 tablespoon of the sugar; sprinkle the yeast over the top and stir to dissolve. Stir in 4 cups of the flour of the flour to make a thin paste. Cover and let this “sponge” rise in a warm draft-free place until double in bulk, 30 minutes to 1 hour. In a medium sized bowl, whisk the eggs until light, 1 to 2 minutes. Add to the sponge along with the salt, cardamon, and the remaining sugar, stirring to blend. Beat in enough of the remaining flour, 1 cup at a time, beating until blended between additions, to make a soft, slightly sticky dough. Turn out onto a floured surface and knead 10 to 15 minutes, until smooth and elastic. Lightly oil a large bowl and add the dough, turning once to oil the top. Cover and let rise in a warm draft-free place until double in bulk, about 1 ½ hours. Generously grease 3 baking sheets. Punch down the dough and let it rest for 5 minutes. Divide the dough into three equal sections. Working with one part at a time, divide the dough into three equal parts and form each of theses parts into a rope, a little longer than the baking sheet. Using the three ropes, braid the ropes one of the baking sheets. Repeat this process for the other two sections. Cover loosely with a clean linen towel and let rise in a warm draft-free place until almost double in bulk, about 1 to 1 ½ hours. Evenly space two racks in the oven and preheat to 325 degrees F about 15 minutes before the braids have completed their rise. Glaze the braids: in a small bowl, lightly beat the egg yolks and milk until blended. Brush the tops of the loaves liberally with the glaze, letting it run into the crevices of the braids; sprinkle with sugar. Bake for about 45 minutes, reversing the position of the sheets after 20 minutes so the loaves brown evenly; they are done when they sound hollow when the bottoms are the bottoms are tapped. Cool on the sheets for 10 minutes; remove and cool on racks. The traditional way to serve is as the entire loaf (do NOT cut or slice). Tear off the amount you want to eat and eat as is. In Finnish culture, to slice it OR put an condiments on it (jam or butter) is considered an insult to the host….

From Jenny - Broccoli Cheese Stuffed Chicken

Breast Broccoli Cheese Stuffed Chicken Breast Broccoli Cheese Stuffed Chicken Breast is filled with a simple broccoli cheese mixture, seared in a skillet, then baked to perfection. Prep Time5 mins Cook Time20 mins TotalTime25 mins Course: Dinner Cuisine: American Servings: 4 Calories: 410 kcal Ingredients • 3 large chicken breasts • salt & pepper • 1 1/2 tsp garlic powder, divided • 1/4 tsp paprika • 1 cup broccoli florets, finely chopped • 1/2 cup red bell pepper, finely diced • 1 cup mild cheddar cheese • 1 tbsp mayo • 2 tbsp olive oil US Customary - Metric

Instructions • Preheat oven to 425 degrees F. • Season both sides of the chicken breasts with salt, pepper, paprika and 1/2 tsp of the garlic powder. Use a sharp knife to cut a slice through the middle of the chicken breasts, but not all the way through, creating a pocket for the filling. • For the filling, place the broccoli in a microwaveable dish and add about 2 tablespoons of water. Cover with plastic wrap and microwave for 1 minute. Drain any excess water. To the dish add the bell pepper, cheese, mayo, remaining garlic powder and salt and pepper to taste. Mix until combined, then divide the mixture between the chicken breasts, using a toothpick to secure if necessary. • Heat a large, oven safe skillet (I prefer to use a cast iron skillet), over medium heat and add the olive oil. Sear the chicken for 3 to 4 minutes on each side. Cover skillet with foil and bake in preheated oven for 15- 17 minutes, or until chicken reads 165 degrees. Let rest, covered for 5 minutes before enjoying. Notes *Since these are large chicken breasts, I usually say 1/2 chicken breast is one serving. Nutrition Tips for making this Broccoli Cheese Stuffed Chicken Breast: • Chop your broccoli florets nice and small so they can all fit inside the chicken • Pick large chicken breasts • Don’t cut your chicken breast all the way through, just enough to create a pocket If you don’t have an oven safe skillet, you can sear the chicken in a skillet first, then • transfer to an oven safe dish My Asparagus Stuffed Chicken Breast was the inspiration for this recipe. If you haven’t tried that recipe, then you definitely need to get on that. Before you go making that recipe, give this one a try! What to serve with Stuffed Chicken Serve this easy chicken dinner with a side salad and my Garlic Parmesan Rice or Vegetable Rice Pilaf for a complete meal! Your family will love this super tender chicken and cheesy filling! Helpful Products To Make This Recipe: Make sure you don’t miss a thing! Follow

From Nathan - A recipe from central Ohio - Pumpkin Dessert

1 large can pumpkin 2 teaspoons vanilla 1 can evaporated milk 1 teaspoon salt 1 cup sugar 1 Tablespoon flour 2 large eggs 2 teaspoon cinnamon 1 spice cake

Mix crushed walnuts (optional) Mix all ingredients except the cake mix and pour into a 9x13x2” cake pan. Sprinkle cake mix over top of mixture and drizzle with 1 stick of melted butter. Add crushed nuts if desired. Bake in 350 degree oven for 1 hour. Serve with cool whip.

From Barbara Wall - GERMAN APPLE KUCHEN

1 large tart cooking apple, peeled and thinly sliced 1 1/2 cups all-purpose flour 2/3 cup granulated sugar 2 tsps baking powder 1/8 tsp salt 2 large egg whites 1/2 cup apple juice 3 tbsps vegetable oil 1 tsp grated lemon rind 1/3 cup firmly packed light brown sugar 1 tbsp light corn syrup 2 tsps butter 1 tsp lemon juice 1/2 tsp ground cinnamon

In small saucepan, bring 1/2 of water to a boil over high heat. Add apple, lower heat and simmer covered, for 2 minutes or just until tender. Drain well. Preheat oven at 375*F. In large bowl, stir together the flour, granulated sugar, baking powder and salt. In medium-size bowl, combine egg whites, apple juice, oil and lemon rind. Add to flour mixture all at once and stir just until combined. Spread the batter into a lightly greased 9x9x2 baking pan. Arrange apple slices on top. In small saucepan, combine brown sugar, corn syrup, butter, lemon juice and cinnamon. Bring to boil. Quickly drizzle over apple slices. Bake 25-30 mins or until toothpick inserted in center comes out clean. Serve warm. Makes 9 servings.

“Keep me as the apple of your eye; hide me in the shadow of your wings” Psalms 17:8

From Nathan - Amy’s Cherry Delight (nationality unknown)

This is a simple recipe similar to a cherry cheesecake but lighter and lower in calories 1 can lite cherry pie filling 1 package Dream Whip 12 oz whipped lite cream cheese 1/2 to 3/4 cup granulated sugar 9 inch deep graham cracker pie crust

In a mixing bowl, make the Dream Whip according to the package directions. In a separate bowl, combine the sugar (1/2 cup for more tart , 3/4 cup for non-tart, 1 cup for SWEET) and cream cheese until smooth. Fold the dream whip into the sugar/cream cheese. Pour this into the pie crust. Place in freezer for 15 minutes to set. Remove from freezer and spread pie filling over the top.

Make your own crust (gluten free) 2 1/2 cup crushed walnuts (use food processor) 4 tablespoons unsalted butter 3 tablespoons sugar 1 large egg white (beaten) Combine nuts and sugar until well blended. Add butter and mix. Add egg white and mix. Put in a greased 9” pie pan and press so it goes up the edges. Bake in 325 degree oven for 17 to 22 minutes. Crust should be light to medium brown . Remove from oven and allow to cool. Proceed with rest of recipe.

From Karen Victoria - This is my mother, Anna Szczerba's Gołąbki recipe.

2 medium or large green cabbages 1 cup sauteed sweet onion 1 lb. lean ground beef 1 lb. ground pork 1 cup cooked long grain white rice 2 cans Campbell's Tomato Soup 2 cans water 1 large can diced tomatoes Butter salt pepper 1 clove garlic or garlic powder.

Cut out the cores of the 2 cabbages. Boil a large pot of salted water. Submerge the cabbage one at a time in the pot and boil for 3-5 minutes. Use a fork or tongs to gently pull of each leave and place on platter to cool. They should be firm not limp. Once cooled, use a paring knife to remove the hard rib (triangle). Take a large baking pan or casserole dish and line the pan with the white or ripped green leaves Saute the sweet onion in butter with salt. Set aside. Mix the raw beef and pork and cooked rice in a large bowl. There should be a 3:1 ratio. Add the sauted onions. Add 1 can of tomato soup and water, salt, pepper and garlic. Mix well. Take a large spoon of the mixture and shape into a log. Place it by the core on the cabbage leave and roll tightly once upward, then the sides and then upward until sealed. Place the Gołąbek seam side down in the pan. Fill the pan and add any leftover cabbage leaves on top. Pour the tomato soup (mixed with 1 can of water) on top of the Gołąbki . Next, add a large can of diced tomatoes on top. Bake covered for 1.5 hours at 350 degrees. Remove cover for the last half hour. Serve with mashed potatoes or pierogis.

From Mary and Mary Angela (Mary's eldest daughter) - Stuffed Shells

The sauce is always homemade and so are the meatballs, as the meat is added raw Have plenty of Italian sauce ready 2 boxes of large shells Boil for about 3-4 min and drain and cool Ricotta cheese, mix with one egg and lots of parsley and garlic powder Have meatball mixture ready( how you usually make your meat balls) Sauté fresh spinach in some olive oil with onion and garlic In a large baking pan, cover bottom with sauce fill 1/3 of shells with each of the mixtures and set single layer in the baking pan cover all with sauce and then top with parmesan cheese and shredded mozzarella Bake for an hour at 350 degrees.

Pączki - From Karen Vicktorya - Polksa !

Pączki (pronounced as: punchkee) are one of the most popular Polish sweet pastries both in Poland and abroad. They are available on a daily basis in each bakery and confectionery in Poland, but there is one day when each Pole needs to eat at least one pączek (singular from: pączki) and it is Fat Thursday. Fat Thursday is a day starting last week before Lent. Looks like Poles need to celebrate ending carnival longer than for example people in USA, as the other celebrate Fat Tuesday, which is a last day before Ash Wednesday:) Pączki are a sweet buttery yeast pastries, filled with jam and topped with powder sugar or powder sugar icing. The most popular filling is rose petal, but now there is many other available, like prune, strawberry, chocolate and custard. I like my Pączki topped with powder sugar:) Happy Pączki Day everyone!

Notes: Don’t be afraid of vodka added- it helps pączki to to soak the fat. After frying there will be no alcohol in pączki. Check yeast packaging – it needs to be a portion for 500 g of flour.

INGREDIENTS 150 g butter 5 heaping tablespoons powder sugar 1 teaspoon sugar 2 tablespoons vanilla sugar half a cup lukewarm milk 1 cup lukewarm cream 30% 1.8 oz / 50 g fresh yeast (can be replaced with 1 packet (14 g) dry yeast) 8 egg yolks 4 cups / 500 g all purpose flour pinch of salt 4 tablespoons vodka 2 l oil for deep frying (I use rapeseed oil, traditionally it was lard) rose petals jam for filling for icing: 1 cup powder sugar, 1 teaspoon lemon juice and 2 tablespoons lukewarm water candid orange peel (optional) Place butter in a small saucepan and heat for few minutes for melting. Set aside to cool. Sift flour in a large bowl. Using fresh yeast: first make a leaven. Divide fresh yeast into small pieces in the bowl, add warm milk, 1 tablespoon of flour and 1 teaspoon sugar, mix all. Cover with a cloth and set aside in warm place for 15 minutes for rising. After that time add other ingredients: powder sugar, cream, egg yolks, vanilla sugar, vodka, pinch of salt and the rest of the flour.

When using dried yeast: combine dried yeast with sifted flour and add other ingredients: powder sugar, cream, egg yolks, vanilla sugar, vodka and pinch of salt.

Knead well (by hand or use a food processor). At the end add cooled melted butter and knead again till it gets incorporated. Don’t worry if the dough is a bit runny. Set aside in a warm place for 1 and half hour for rising. It should double by that time. Once it’s doubled, knead it again shortly and roll out on the floured surface. The dough should be 1 cm height (a bit less than half inch). Cut rounds size about 8 cm / 3 in. Place on a floured tray and cover with a cloth. Put aside for 20 minutes for rising. In the meantime heat oil in a big pot. Once it’s 175 C (about 347 F) you can start frying pączki. Delicately place few at a time, so that they did not stick. Fry for about 2 minutes on each side till golden brown. Remove and drain on a paper towel.

Fill the pastry bag with rose petal jam, assemble filling tip. Pipe the filling into pączki from the side. For icing: blend powder sugar with lemon juice and lukewarm water. Brush pączki with the icing. You can sprinkle candid orange peel over them, if you prefer so.

Makowiec - From Karen Victoria - Poland (go Poland !)

Makowiec Polish Poppy Seed Roll

Makowiec is traditional Polish dessert, in my family we always have it for both: Christmas and Easter. My mum makes it without any recipe and makes 4 rolls each time, I made my best to put her instructions in writing and limit the amounts to make 2 rolls. Makowiec for me smells like Christmas. The last few years when I go home for Christmas I always assist my Mum to make Poppy seed rolls. We would seat in the evening, when all the family is resting, my Mum would knead and then we all waiting for yeast dough to rise.

INGREDIENTS: 500 g poppy seed 200 g sugar 1 teaspoon almond essence handful raisins, chopped walnuts, candied orange peel – as you like and if you wish 1 tablespoon butter 5 egg whites Place poppy seed in a sauce pan and cover with boiling water, simmer for 10-15 minutes. Set aside and set aside for a night. The next day squeeze out excess water, add sugar and mix together. Then grind poppy seed two times.

Dough: INGREDIENTS: 500 g flour 200 ml milk 150 g butter 5 egg yolks 50 g fresh yeast 100 g sugar half teaspoon salt few drops vanilla essence Dissolve the yeast in the lukewarm milk, add 1 teaspoon of sugar and 3 tablespoons of flour. Cover with a cloth and set aside in a warm place for 10 minutes for rising.

Place flour placed in a big bowl. Add yeast mixture, sugar, egg yolks, salt and vanilla essence. Knead everything, then gradually add melted cooled butter. Add some flour if the dough is too sticky. Set a bowl aside (covered with a cloth) for rising in a warm place. It should take about an hour to for the dough to double.

In a meantime add almond essence and butter to ground poppy seed. Add walnuts, raisins and candied orange peel if you like them. Beat the egg whites. Combine delicately egg whites into poppy seed filling. Lightly fork beat one egg white in a small bowl. In other bowl mix one egg yolk. Knead the dough again. Divide the dough into 2 parts. Roll out first part on the floured table top into rectangle about 30 cm x 40 cm (12 x 16 in). Brush the dough surface with beaten egg white, place half of poppy seed filling on it and spread it evenly over the dough, leaving 2 cm from edges clear. Then roll the dough along the long edge, stick the ends and place rolls in a buttered baking dish (40 cm x 15 cm –> 16 x 5 in). Brush the surface with egg yolk. Do same with second part of the dough. Set aside to rise. After half an hour place in a oven, bake for 40 minutes in 190 C (370 F).

I can almost smell Polish poppy seed roll right now! Smacznego!

Polska - Karen Vicktoria - Galareta

Galareta, Zimne Nogi, Zimne Nóżki, Studzienina, Nóżki w Galarecie, Galert All of the names above have the same meaning, they describe one Polish dish – Jellied Pigs Feet. In my family house we called it Galareta as it actually is and looks like a meat and veggies jelly. You don’t add extra gelatin as bones and skin has plenty of collagen and makes natural jelly. This is why pigs feet cannot be omitted in this recipe, you wouldn’t get broth set without it, you’ll get a soup instead of Jellied Pigs Feet.

INGREDIENTS 2 pigs feet 2 pork hocks 1 lb pork shoulder 2 carrots 1 parsley or parsnip half celery a bunch parsley 3 bay leaves 4-6 allspice seeds 1 onion 2 cloves garlic salt and pepper

Clean meat thoroughly. Place it in a big pot and cover with water. Put on the medium heat, when it boils reduce heat to low. In a meantime peel onion, garlic, parsnip, celery and carrots and add them in one piece to the pot. Add some water so that they are fully covered if necessary.

Slow boil for a few hours, about 3-4, til meat comes easily off the bones. Skim off the froth that is on top while it cooks. After 1- 1 and half hour veggies would be ready- take them out and let cool. Dice carrot and parsnip. Once the meat is ready, take it out and cool. You can leave it in bigger chunks or dice if you prefer. I like it to be like pulled pork. If you are tough enough you can chop pieces of skin too, to enrich a dish in collagen. This is exactly like my mom and grandma cooked it. Arrange the meat and diced vegetables in folds. I like using jars and bowls. Strain the juice and top up the meat with a clear fluid. Close the lids. Leave jellied pigs feet on the counter to cool, then move to the fridge to get firm.

Notes Instant pot cuts the time of meat cooking down considerably, You can cook meat in a slow cooker – just set up on low for 6-7 hours, eg. overnight Once galareta chills it may have some fat settle on top, I just scrape it off, Serve jellied pigs feet with lemon or white vinegar. Some use cider vinegar. I like it with vinegar, it is an old school version as my grandma Emilka used to have it, you can decorate your serving dishes with carrots diced and arranged as a flower, fresh parsley would make great flower’ leaves:) manipulate with meat- fluid ratio to get the best jellied pigs feet for you. More meat makes it more dense and less meat gives you more jelly, Have it with crusty bread Don’t be small on the water at start sometimes 1/3 is lost in steam during the cooking process.