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ARPinterest


Katey’s ARPinterest By Susan Tanner


Anything you want to share?


Send your correspondence to: 918 S. Pleasantburg Dr., Ste. 124 Greenville, SC 29607 Susan Tanner:


arpeditor@arpsynod.org


Spring has sprung! I have never been so happy to see this season.


         Frozen Fruit Salad Submitted by Rev. John Kimmons


• 2/3 cup sugar • 8 oz sour cream


• 1 jar sliced maraschino cherries, drained


• 1 15 oz. can crushed pineapple, drained


• 4 medium size bananas • Nuts (optional)


Mix ingredients together and freeze. I use a 9x11 pan but can be square. Thaw about 15 minutes before serving. Can be used as dessert too.


Alphabetical Guide For Christians From A-Z


Written by my grandfather, Brown Wylie.


P – Pay your debts promptly. Romans 13:8. We do owe our debts of gratitude and of our tithes, time, and talent to the one who makes it all possible.


Q – Question not the honesty of a friend. Honesty is the best policy and everyone is innocent until proven guilty. Accept your friends as they are even with all their hu- man frailties.


R – Respect the advice of your parents. Exodus 20:12. We can always look back and see that our parents weren’t so dumb after all and that the advice given was usu- ally excellent.


garden and get some more plants. I have sever- al herbs that have made it thru the winter and are already growing strong. That is oregano, catnip (yes, for my cat), thyme, chives, tarra- gon, sage, lemon balm, mint (can’t kill this if you tried), and parsley. I just need to clean them up and add some good compost. So, what am I missing? One of my favorite herbs -is basil! I am hitting the local nursery to- day and purchasing lots of basil plants. Why? Because I’m crazy about basil. It is wonderful to go out to the herb garden and pick fresh ba- sil. I use it in Caprese salads, sandwiches, and if you have never made fresh pesto, you are missing out.


Plant several basil plants now and you will


reap enough to last you all summer. And make several batches of pesto. You can always freeze      - ipe by onceuponachef.com:


m:


INGREDIENTS • 1


/3 cup walnuts


• 2 large garlic cloves, roughly chopped


• 2 cups gently packed fresh basil leaves /2 /4


• 1 • 1


• 2 • 1


teaspoon salt


teaspoon ground black pepper /3


olive oil /2


cup extra virgin cup grated


Parmigiano-Reggiano


INSTRUCTIONS 1. Place the walnuts and garlic in the bowl of a         until coarsely chopped, about 10 seconds. Add the basil leaves, salt, and pepper and process until mixture resembles a paste, about 1 min- ute. With the processor running, slowly pour the olive oil through the feed tube and process until the pesto is thoroughly blended. Add the Parmesan and process a minute more. Use pesto immediately or store in a tightly sealed jar or air-tight plastic container, covered with a thin layer of olive oil (this seals out the air and prevents the pesto from oxidizing, which would turn it an ugly brown color). It will keep in the refrigerator for about a week. 2. Freezer-Friendly Instructions: Pesto can be frozen in an airtight container for up to 6 months. You can also divide your prepared pesto into the compartments of an ice cube tray and freeze. Once it’s frozen, remove the pesto cubes from the tray and put in a sealable plas- tic bag or airtight container. You can add the defrosted pesto cubes to soups, pasta dishes, eggs, sandwiches, and potatoes.


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