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If you want to contribute a recipe such as that WONDERFUL corn casserole we enjoy at our periodic Potlucks or the FANTASTIC blueberry pancakes that show up at SOP breakfast events now and again, be sure to send it to Cylia (semmering@aol.com).

Spirit of Peace Recipe #1
Served @ Annual SOP-sponsored ONA Workshop 2010
prepared by Rachel S.
Breakfast Sausage Casserole (from Crystal S.)
(serves 6-8)

1 lb. Owens sausage
Small loaf white bread, cubed (I use 13 oz)
8 eggs, lightly beaten
1 cup cheddar cheese, grated
1 cup Swiss cheese, grated
3 cups half & half (or regular milk)
1/2 tsp. salt
1 tsp. dry mustard
1 bunch green onions, chopped

Spray 9” x 13” glass pan with Pam. Cube bread and put into pan. Sprinkle half of cheeses over bread. Brown sausage in the meantime. Mix eggs, milk, salt and dry mustard. Pour this mixture over the bread/cheese. Sprinkle sausage on top;
then the rest of cheese. Now sprinkle on green onions.
Refrigerate overnight. Bake 1 hour at 350 degrees or until golden brown. Cover for most of the hour (with loose foil).

Spirit of Peace Recipe #2
Served during Refreshment & Conversation Time after Worship
prepared by Heidi F.
Mixed Berry Trifle

Ingredients:
1 21-oz can cherry pie filling
1 21-oz can blueberry pie filling
1 16-oz tub Cool Whip Lite
1 16-oz pkg frozen Berry Medley No Sugar Added (I use HEB or Walmart brand)
1 10-inch HEB Angel Food Cake Fat and Cholesterol Free, torn into medium-sized pieces

Mix frozen berries with defrosted Cool Whip Lite.
In a large clear bowl, layer the above ingredients as follows, spreading each layer to cover to the side of the bowl:
--Angel Food Cake pieces
--cherry pie filling
--Angel Food Cake pieces
--half of the Cool Whip and berries mixture
--Angel Food Cake pieces
--blueberry pie filling
--Angel Food Cake pieces
--2nd half of the Cool Whip and berries mixture

Cover and refrigerate until ready to serve.

Spirit of Peace Recipes #3 & #4
Prepared & Served at home by Rita & Sam

Yellow Split Pea Stew

3 c. water + 2 T divided

1 c. dried yellow split peas (I finally found them at Whole Foods)

2 T olive oil

1/2 small onion, chopped

2 cloves garlic, minced

1 inch-long fresh ginger, chopped

1/4 t. turmeric

1 t. salt

1. Place 3 cups water and peas in saucepan. Bring to a boil; reduce heat, and cook about 30 minutes.

2. Heat oil in skillet over medium high heat and saute onions. Add garlic, ginger, and turmeric, cook 1 minute. Add 2 T water, cover and cook on low 3 minutes.

3. Add mixture to peas, with salt. Simmer until peas soften, about 30 minutes.

Ethiopian flat bread (injera)

3 c. flour

1 1/2 T baking powder

1/2 c whole wheat flour

1/2 c cornmeal

1 T yeast

3 1/2 c. warm water

1. Mix ingredients. Let sit covered for 1-6 hours.

2. Whip in blender, 2 c. batter with 1/2 to 3/4 c. water until the consistency of pancake batter.

3. Cook in non-stick pan without oil over medium to medium-high heat. Pour batter to coat pan. DO NOT TURN OVER. Bread is done when bubbles appear on top. It's like a crepe, only thicker.

Put your dinner directly on the bread. Tear off pieces of the bread to eat the food, then eat your plate that has soaked up all the sauces. Yum!