Nexus Ministries : Kirk & Karla Ford

Borscht (Russian beet soup)  

You need:


2 medium-sized fresh beets (one can is okay if the beets are not marinated, but the color won't be as good)
5 potatoes
1 small cabbage
1 carrot
1 onion
1 can of tomatoes (or fresh is even better)
Dill (optional)
Stew beef (or beef bouillon)

In a pot with a gallon of water, cook the beef on low heat until done (or dissolve bouillon cubes).

Add peeled and cut potatoes. Add chopped cabbage.  Peel the beets and grate them and add them to the soup.  Peel and grate the carrot and add.  Chop the onion, sauté with a tablespoon of cooking oil, and add to soup.  Add canned tomatoes. 

Soup is ready when it smells good (should have a red color from the beets but taste like all the veggies). Serve with dill and sour cream on the side. 

Bon Appetite - Compliments of Cecil Eshelman


Summer Camp Recipes

Fish in Foil


    * 1 whole fish
    * 1-1/2 teaspoons olive oil
    * 1 teaspoon garlic salt
    * 1/2 teaspoon ground black pepper
    * 1/2 fresh jalapeno pepper, sliced
    * 1/2 lemon, sliced

This recipe's ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 2 servings.

   1. Preheat oven to 400 degrees F (200 degrees C). Rinse fish and pat dry.
   2. Rub fillets with olive oil and season with garlic salt and black pepper. Place each fillet on a large sheet of aluminum foil. Top with jalapeno slices and squeeze the juice from the ends of the lemons over the fish. Arrange lemon slices on top of fillets. Carefully seal all edges of the foil to form enclosed packets. Place packets on baking sheet.
   3. Bake in preheated oven for 15 to 20 minutes, depending on the size of fish. Fish is done when it flakes easily with a fork.