This Month's Issue | Seventh-day Adventist Church

Zucchini a la Mexicana Recipe

Ingredients
5 zucchini, diced
3 tomatoes, diced
1 medium onion, diced 3 garlic cloves, minced 1 jalapeño, thinly sliced

Instructions
1 can of corn
3 teaspoons sour cream
2 teaspoons butter Salt to taste

Heat frying pan, add butter, onion and garlic. Sauté until translucent (about ve minutes). Add the zucchini, tomatoes, jalapeño, corn and salt. Cover and let simmer for about 15 minutes until vegetables are cooked through. Remove from heat and stir in sour cream.

Nostalgia in Every Bite

Story by V. Michelle Bernard

“When I was very young, the [potluck] meals seemed to appear by magic. Everything looked appetizing and tasted so good,” says Marci
Wright, hospitality coordinator at Allegheny West Conference’s DaleWright Memorial church in Germantown, Ohio. Her grandmother, Eileen Wright Lester, taught all her daughters and daughters-in-law recipes for the church’s vegetarian meals and baked goods, including Blackberry Cake Top.

An Extension of Family

Story by V. Michelle Bernard

Walk into a potluck at the Pennsylvania Conference’s Shermans Dale church, and you might nd sauerkraut or barley casserole or vegan lasagna. One thing you will always find is a feeling of family. And a pot of “Grandma Sterner’s” baked beans.

The beans have been a staple at the potluck for the last 30-plus years, rst made by grandma Grace Sterner, now cooked by her granddaughter, Robin Page.

Flavor Your World

Story by V. Michelle Bernard

After a 30-hour trip, the familiar smell and taste of food at the hospital canteen in Nepal was very comforting and reassuring to Fylvia Fowler Kline’s family, who had just arrived as missionaries from the U.S. The cafeteria delivered a plate of pakoras, an Indian snack made of vegetable chickpea fritters similar to falafels.

“Getting adjusted to a new cuisine is one of the challenges of mission service. But, it wasn’t for us,” says Kline, who adds that Nepalese food is in influenced by the flavors of India and Tibet, similar to what she ate growing up.

Trading Recipes, Building Connections

Story by V. Michelle Bernard

Nellie Dakanay had been a Seventh-day Adventist before attending Allegheny East Conference’s Breath of Life church in Fort Washington, Md., but she was new to American life.

“I would not have known how to eat kale or collard greens, pastas or salads,” says Dakanay, if she hadn’t started attending Breath of Life. Originally from the Philippines, Dakanay and her family moved to the U.S. in the early 1980s. Prior to arriving to the U.S., they served as missionaries in Nigeria.

It was at the Breath of Life potlucks, in the predominantly African-American congregation, that the Dakanays learned how to cook American and vegetarian meals.