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We believe in one God the Father Almighty, Maker of heaven and earth, and of all things visible and invisible. And in one Lord Jesus Christ, the only-begotten Son of God, begotten of the Father before all worlds, God of God, Light of Light, Very God of Very God, begotten, not made, being of one substance with the Father by whom all things were made; who for us men, and for our salvation, came down from heaven, and was incarnate by the Holy Spirit of the Virgin Mary, and was made man, and was crucified also for us under Pontius Pilate. He suffered and was buried, and the third day he rose again according to the Scriptures, and ascended into heaven, and sitteth on the right hand of the Father. And he shall come again with glory to judge both the quick and the dead, whose kingdom shall have no end. And we believe in the Holy Spirit, the Lord and Giver of Life, who proceedeth from the Father and the Son, who with the Father and the Son together is worshipped and glorified, who spoke by the prophets. And we believe one holy catholic and apostolic Church. We acknowledge one baptism for the remission of sins. And we look for the resurrection of the dead, and the life of the world to come. Amen.

Unknown Author

We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Cream of Celery

January 25, 2023

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy		Veg01	4	servings

INGREDIENTS

4	c	Celery; in 1" chunks
3	c	Potatoes; in 1" chunks
4	c	Water
1	ts	Salt
1	c	Minced onion
1	c	Celery; very finely minced
1/4	ts	Celery seeds
1/4	ts	Salt
2	tb	Butter
1	c	Milk
1/4	c	Sour cream; or heavy cream
		White pepper; to taste

INSTRUCTIONS

Bring celery and potato chunks, water, and salt to a boil in a
saucepan. Cook, covered, until soft. Puree in blender. Place in
kettle.
Saute onion with salt in butter until translucent. Add celery and
celery seed. Saute until tender. Add to first mixture.
Whisk milk, sour or heavy cream and white pepper into soup about 10
minutes before serving. Heat the soup gently - using a heat-absorber
plate under the kettle or a double boiler. Don't cook the soup. Serve
as soon as it's hot.
Recipe by: Mollie Katzen, "Moosewood Cookbook"
Converted by MM_Buster v2.0l.

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