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Cookingwith JordanQUICK SLOPPY JOESIngredients1 pound lean ground beef1/3 cup chopped onion1/3 cup chopped green bell pepper1/2 teaspoon garlic powder1 cup ketchup3 teaspoons brown sugarsalt to tasteground black pepper to tasteDirectionsIn a medium skillet over medium heat,brown the ground beef, onion, and greenpepper; drain off liquids.Stir in the garlic powder, ketchup, andbrown sugar; mix thoroughly. Reduceheat, and simmer for 30 minutes. Seasonwith salt and pepper.EASY QUICHEIngredients1/2 cup butter3 cloves garlic, chopped1 small onion, chopped1 (10 ounce) package frozen choppedspinach, thawed and drained1 (4.5 ounce) can mushrooms, drained2 cups shredded Cheddar(or your favorite)cheese1 (9 inch) unbaked deep dish pie crust4 eggs, beaten1 cup milksalt and pepper to tasteDirectionsPreheat oven to 375° F (190° C).In a medium skillet, melt butter overmedium heat. Saute garlic and onionin butter until lightly browned, about7 minutes. Stir in spinach, mushrooms,and 1/2 cup Cheddar cheese. Seasonwith salt and pepper. Spoon mixtureinto pie crust.In a medium bowl, whisk together eggs and milk. Season with salt and pepper.Pour into the pastry shell, allowing egg mixture to thoroughly combine withspinach mixture. Bake for 35 to 40 minutes.
Jordan’s MACARONI AND CHEESEIngredients2 cups uncooked elbow macaroni4 tablespoons butter2 tablespoons all-purpose flour2 cups milkDirectionsPreheat oven to 350° F (175° C).2 cups bread crumbs1/4 onion, mincedsalt and pepper to taste4 cups shredded cheddar cheesePrepare the elbow macaroni according to package directions.Meanwhile, melt the butter in a small saucepan over medium-high heat.Stir in the flour until a cream-colored paste forms. Pour in the milk to forma white sauce and stir constantly until it comes to a hard boil, stirring for onemore minute. Remove from heat and set aside.Spread half of the cooked macaroni into the bottom of a lightly greased9 x 13 inch baking dish. Layer half of the minced onion, half of the saltand pepper and half of the cheese. Repeat layers one more time: macaroni,onion, salt and pepper, and cheese. Pour the reserved white sauce over all.Spread bread crumbs over all and top off with small pats of butter to taste.Cover and bake for 45 minutes. Servings: 10-12BLUEBERRY MUFFINSIngredients1 1/2 cups all-purpose flour3/4 cup white sugar1/2 teaspoon salt2 teaspoons baking powderCrumb Topping1/2 cup white sugar1/3 cup all-purpose flour1/3 cup vegetable oil1 egg1/3 cup milk1 cup fresh blueberries1/4 cup butter, cubed1 1/2 teaspoons groundcinnamonDirectionsPreheat oven to 400° F (200° C). Grease muffin cups or line with muffin liners.Mix crumb topping ingredients and set aside.Everyone wants“seconds” with this dish!Combine 1 1/2 cups flour, 3/4 cup sugar, salt, and baking powder. Placevegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill thecup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right tothe top, and sprinkle with crumb topping mixture. Bake for 20 to 25 minutes.
Page 1 and 2: makeyourdaycountVolume 10. No. 1
Page 3 and 4: New Year, New OpportunitiesRevelati
Page 5 and 6: What a wonderful passageof scriptur
Page 7: say that we didn’t know each othe
Page 11 and 12: ecame very clear to me that myway o
Page 13 and 14: Set Free from 20-Year Addiction!For
Page 15 and 16: obedience to God, David wasvictorio

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