Bread Beckers

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My mother and I attended your bread class this past summer. I am really enjoying milling my own grains and learning and experimenting all the time! But my greatest joy has been hearing what freshly ground wheat is doing for my family.

My mother recently bought a mill after trying mine. She's been doing this about 3 weeks, making pancakes, cakes, and bread. My father has been struggling with severe depression for about 4 years now and doesn't even leave the house or do anything around the house. Shortly after my mom started serving him the milled wheat, his mood and energy improved incredibly! He is actually doing dishes, laundry, and cooking for my mom!!! If you knew my dad, you'd know this is a miracle!

I'm so grateful that God gives us wisdom for health through His foods and for your ministry! I wanted to share this amazing testimony of how God is working in their lives!

Thank you so much!!! We will see you again next summer! God Bless You and Your Family and Merry Christmas!

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Garlic of Eatin' 2oz.

Garlic of Eatin' 2oz.

SKU: 01405
Weight: 0 lbs 2 ozs
You can earn 4 Bread Bucks on this product!
Price: $4.00
Product Details
Garlic of Eatin' 2oz.

One of our new and "packed full of flavor" dips that combine roasted garlic, artichoke hearts and parmesan cheese with tomato, rosemary and other special herbs that may be served hot or cold. To die for!

  • 1 cup Mayonnaise
  • 1 cup Sour Cream
  • 1 jar (6 1/2 oz.) Artichoke Hearts
  • 1/2 cup Parmesan Cheese (optional but extraordinary!)
  • 3 Tbs. The Garlic of Eatin'

Yield: 3 batches. (Net wt. 2 oz.)

Drain and chop artichoke hearts. Mix with the remaining ingridents and place in serving container. Refrigerate at least three hours for flavors to blend.

  • 1 cup Good quality Mayonnaise
  • 1/2 cup Parmesan Cheese
  • 1 jar (6 1/2 oz.) Artichoke Hearts
  • 1/2 cup Crab, Shrimpor sliced Almonds (optional)
  • 3 Tbs. The Garlic of Eatin'

Be sure to mix up and shake contents in package well before measuring. Drain and chop artichoke hearts. Mix with the remaining . Put in an oven proof dish. Refrigerate at least three hours. Bake uncovered 20-25 minutes at 325°F or until bubbly. Serve warm with crackers or bread squares.


"Garlic of Eatin hot dip"

on 11/14/2010 11:06:19 AM

Remarks: use the hot recipe and add shrimp, awesome on thin toasted bruscetta


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