I recently received this e-mail. I enjoyed it and found it quite uplifting. Maybe this is just the thing someone needs to read today.
The 7 Ups:
- 1. WAKE UP! Decide to have a good day. “Today is the day the Lord hath made; let us rejoice and be glad in it.” (Psalms 118:24)
- 2. DRESS UP! The best way to dress up is to put on a smile. A smile is an inexpensive way to improve your looks. “The Lord does not look at the things man looks at. Man looks at outward appearance; but the Lord looks at the heart.” (I Samuel 16:7)
- 3. SHUT UP! Say nice things and learn to listen. God gave us two ears and one mouth, so He must have meant for us to do twice as much listening as talking. “He who guards his lips guards his soul.” (Proverbs 13:3)
- 4. STAND UP for what you believe in. Stand for something or you will fall for anything. “Let us not be weary doing good; for at the proper time, we will reap a harvest if we do not give up. Therefore, as we have the opportunity, let us do good…” (Galatians 6: 9-10)
- 5. LOOK UP to the Lord. “I can do all things through Christ who strengthens me.” (Philippians 4:13)
- 6. REACH UP for something higher. “Trust in the Lord with all your heart, and lean not unto your own understanding. In all your ways, acknowledge Him, and he will direct your path.” Proverbs 3: 5-6
- 7. LIFT UP your prayers. “Do not worry about anything; instead PRAY ABOUT EVERYTHING.” (Philippians 4:6)
A positive thought:
- If God had a refrigerator, your picture would be on it.
- If God had a wallet, your photo would be in it.
- God sends you flowers every spring and a sunrise every morning.
- Whenever you want to talk, He will listen.
- God could live anywhere in the universe, and He chose your heart.
- What about the Christmas gift He sent you in Bethlehem; not to mention the Friday at Calvary? Face it, God is crazy about you!
Hope you enjoy this week’s recipes. I do love a pasta salad! Thanks for reading.
CHICKEN and RICE SALAD
2 tablespoons lemon juice
¾ cup mayonnaise
¼ slivered almonds
2 cups long grain rice, cooked
2 cups chicken, cooked and diced
1 cup celery, sliced thin
½ cup pimiento-stuffed olives, sliced
2 cups green onions, thinly sliced
Dash of salt and pepper
1 jar artichoke hearts, drained and chopped
Toast almonds in a 350-degree oven for 10-12 minutes; cool.
Combine lemon juice and mayonnaise; bend well and set aside.
Mix all ingredients together. Stir in mayonnaise mixture. Chill well before serving.
OLIVE PASTA SALAD
1 (12-ounce) pkg. bow tie pasta
1 red onion, thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 cup shredded Parmesan cheese
1 cup Mozzarella cheese, cut into small cubes
1 clove garlic, crushed
½ cup balsamic vinegar (May use more if desired)
1 cup Boscoli olive salad
Salt and pepper to taste
Hard salami, cubed
Cook pasta according to package instructions; drain and cool. Mix together all other ingredients and add to pasta.
Chill before serving.
RAINBOW PASTA SHRIMP SALAD
5 cups water
1 teaspoon salt
½ lemon
1½ pounds fresh shrimp, unpeeled
1 (12-ounce) package rainbow Rotini pasta
1 cup celery, thinly sliced
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
2 green onions, sliced
1 (4-ounce) can medium pitted black olives, sliced
1 cup Italian salad dressing
Bring water to a boil; add salt, lemon and shrimp. Cook for 3-5 minutes; drain and rinse shrimp with cold water. Chill shrimp; peel, devein and set aside. Cook pasta according to package directions; drain and rinse. Add celery and next 4 ingredients; blend. Add Italian salad dressing and stir in shrimp. Chill several hours or overnight before serving.
- Contact Lee Ann Flemming at lafkitchen@hughes.net.
