||Online Math Course
Page of the week: ParentQuest!Raising Teens With Faith, Hope, and Love!
Team Kid at West Oaks Baptist Church
Glory Gals-Women in the Word Rusty's Custom Computers
Travel Texas with the Goodlife Journal
See where Beth and Sam went this week!
Sunday school helps /Extra!
A growing church in the West Oaks area:
Priscilla's Crochet--100 free patterns
"What are Pam and Beth making this week?"
You never know!
Country Bloomers by Pamebeth
Wreaths of All Kinds!
Discoid lupus chat
and other informational web sites
Lupus Around the World
Healthzone--good Lupus article
Red Bean Soup With Andouille Sausage|
Smoked sausage or kielbasa can be
substituted if andouille is not available.
1 pound Red beans, dried
8 ounces Ham hock
4 cups Chicken broth
4 cups Water
1 medium Onion, diced
3 stalks Celery, diced
1 teaspoon Hot sauce
3/4 pound Andouille sausage, diced
2 teaspoons garlic, minced
Salt and pepper to taste
Soak beans overnight. Drain. Place all ingredients in a
large soup pot. Slowly bring to a boil, skimming any foam
or fat off the top. Reduce the heat and simmer for about 2
1/2 hours (or until the beans are soft).
- Nick Sundberg
| Great Youth Group Ideas|
West Oaks Youth