ARPinterest
Katey’s Korner ARPinterest By Susan Tanner
Butternut squash is one of my favor- ite veggies in the winter. They are a beautiful color as well as packet with nutrients like, potassium, vit A, C, fiber and more.
It is so versatile and can be used in so many ways. This recipe below is for roasting squash but after that the ways to use butternut squash are endless….
• Mash like potatoes and serve • Add chunks to a salad • Add to soups, or better yet, put in blender and make squash soup
Once all villagers decided to pray for rain. On the day of prayer, all the people gathered, but only one boy came with an umbrella. That is faith.
• Add to stir frys, • Add to quiches, • Add to muffins, use a corn muffin mix • Add to tacos, - they add a creaminess • Add to pastas, they add color and taste • on pizza – why not
Anything you want to share?
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918 S. Pleasantburg Dr., Ste. 124 Greenville, SC 29607 Susan Tanner:
arpeditor@arpsynod.org Written by my grandfather, Brown Wylie.
Alphabetical Guide For Christians From A-Z
M – Minister to the needy. Be kind to one another. Help other people. Take food and clothing as needed. Visit the sad and lonely.
N – Never try to appear what you are not. Be yourself. We all have so much to be proud of. Don’t deceive anyone. Be sure your sins will find you out.
O – Oppose things that are evil. John 17:15. There are many things in the world that we need to oppose but many of us don’t take the stand we should.
Sweet Seedlings Real flowerpots and cookie-crumb dirt give our cupcakes an authentic look
Bake a batch of your favorite cupcakes in paper liners and cover them with choc- olate frosting. Crush chocolate cookies into crumbs and dip the frosted cupcakes into them. Use a wooden skewer to make a hole in the center of each cupcake top. To form a sprout, roll a green fruit chew candy into a cylinder and taper the ends. With a toothpick, etch a line down the center. Fold the cylinder in half and shape it as shown. Insert it into a cupcake. Put the cup- cakes in their liners in clean 2 3 wide terra-cotta pots.
/4 inch
ROASTED BUTTERNUT SQUASH
• 1 butternut squash, peeled, seeds scooped, cubed
• Extra-virgin olive oil, for drizzling • Sea salt and freshly ground black pepper
• Chopped parsley, optional, for garnish
Preheat oven to 400 degrees F Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet.
Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes. Adapted from
Allrecipes.com
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