July 26, 2013 – Included in this entry is “Barb’s Potato Salad,” taken from my book, “Adventures in Faith & Motherhood,” Page 167. It can also be found in the eBook version. First, I want to encourage all of us get serious about God’s Word. This is spiritual food that we need so desperately in these critical days. Determine wholeheartedly to find out what is in the Bible by reading it daily—searching its pages diligently for His wisdom. Peter tells us to prepare our minds for action (1 Peter 1:13 NIV). In my own life, I have written out a number of verses (promises) on cards to repeat to the Lord each day regarding certain problems where I need His touch and the strength of His right hand. We must continually say to the Lord, “I do believe; help me overcome my unbelief!" (Mark 9:24). “Everything is possible for him who believes” (Mark 9:23). Recently, the Lord gave me the opportunity to apply what He has been teaching me to someone in our neighborhood who has a serious physical need. God is indeed the God who answers prayer. Sometimes this requires waiting on the Lord, “I wait for the Lord, my soul waits, and in his word I put my hope” (Ps. 130:5). You’ll be amazed! He keeps His promises; His Word is true! BARB’S POTATO SALAD 5 medium potatoes, boiled with skins on 7 hard-boiled eggs 3 or 4 green onions, thinly sliced 2 ribs celery, diced 6 to 8 red radishes, diced (optional) 2 medium dill pickles, diced (optional) 5 tbsp. salad dressing or mayonnaise (more or less) 1 tsp. sugar 1 tsp. yellow mustard skim milk or light cream to thin dressing Salt and pepper to taste Paprika Remove skins and slice potatoes into large bowl. Add sliced eggs (shells removed) and thinly sliced onion. Use mainly the green part of the onion, because some people can’t tolerate too much onion. Add diced celery, radishes and pickles. In separate bowl, mix the salad dressing or mayonnaise with mustard and sugar; thin this dressing mixture with a little milk. If you like creamy potato salad, dilute with a little light cream. Add this dressing mixture gently into your potato salad. Keep potato salad firm by not adding too much dressing. Add salt and pepper to taste. Sprinkle top with paprika. Keep refrigerated. Serves 8 to 10. --Barbara Lea Goetz
Posted on: Fri, 26 Jul 2013 19:05:11 +0000
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