All the recipes below are from the wonderful cooks in our own church!
If you have a recipe or two you would like to share with everyone, please e-mail us at: This e-mail address is being protected from spambots. You need JavaScript enabled to view it and we'll post them to our website!
Stuffed Green Pepper Soup
Submitted by Carol Pendergrass
2 lb . ground beef
2 c. chopped green pepper
3 c. rice, cooked
1 small onion
¼ c. brown sugar, lightly packed
28 oz. tomato sauce
28 oz. diced tomatoes
2 beef bouillon cubes
Salt & pepper to taste
Cook about an hour; simmer.
Chicken Taco Soup
Submitted by Becky Minor
2 cans chicken broth
2 cans cream of chicken soup
2 cans creamed corn
1 can Rotel tomatoes
1 packet taco seasoning
Boneless chicken (cooked)
16 oz. sour cream
Cook chicken first and add all the rest of the ingredients with sour cream last.
Hearty Cauliflower Soup
Submitted by Terri McHolland
4 c. cauliflower, cut up
1 c. thinly sliced carrots
2 c. water
1 lb. fully cooked smoked sausage, cut up (You can use regular sausage. I use mild
Oldham’s broken up, cooked, and drained before adding onion.)
½ c. chopped onion
1/3 c. flour
½ tsp. salt
1/8 tsp. pepper
2 c. milk
8 oz. processed American cheese, cubed (I use Velvetta)
In a saucepan, cook cauliflower and carrots in water until tender. Set aside (do not drain). In a skillet over medium heat, brown sausage & onion. Drain. Add flour, salt & pepper. Gradually add milk. Bring to a boil. Cook and stir for 2 minutes. Add cheese. Stir until melted and add to cauliflower, carrots & liquid. Heat through. 6-8 servings.
Broccoli Cream Soup with Swiss Cheese
Submitted by Laurie Keller
3 c. chicken broth
2 c. potatoes, diced
2 c. broccoli, cut up
Boil and simmer until vegetables are tender. Puree half of mixture in blender and return to pan. Set aside.
4 Tbsp. butter
4 Tbsp. flour
1 tsp. salt
2 c. hot milk or cream
In saucepan, melt butter and add flour, salt and hot milk. Cook until thick and bubbly.
8 oz. shredded Swiss cheese
Add cheese to milk mixture. Cook medium low until melted. Do not boil. Add dill weed, fresh minced garlic and white pepper, to taste.
Add milk mixture to pureed vegetables and whole vegetables in pan. Heat and serve. Very rich and satisfying.
Baked Potato Soup
Submitted by Kim Stevens
6-8 potatoes, diced
1 med. onion, diced
1 stick oleo
2 cans cream of chicken soup
2 cans Milnot milk (Milnot evaporated milk)
1-8 oz. tub sour cream
Boil potatoes & onion together, drain. Add other ingredients and simmer about 20 minutes.
"It's a Cinch" Tex-Mex Soup
Submitted by Freida Brown
1 to 1 1/2 lbs. ground chuck
1 packet dry taco seasoning mix
1 packet dry ranch seasoning mix
1 can whole kernel corn (undrained)
1 can kidney beans (undrained)
1 can black beans (undrained)
1 can great Northern beans (undrained)
1 can pinto beans (undrained)
2 cans diced tomatoes (undrained)
1 can tomato sauce
Brown meat in a large kettle and drain off grease. Add all other ingredients and stir thoroughly. Heat until bubbling, reduce heat, and let simmer. Can be served with saltines or Fritos. Enjoy!
(Extra tip: This freezes well so it can be made ahead, cooled, and frozen, storing in a large container to thaw later and take to a soup supper. As a ministry, take it to a family with a new baby or the home of a bereaved family.)
Lemon Bars
Submitted by Jill Kleier
Crust:
1 C Flour
¼ C Powered Sugar
½ C butter, chilled
Combine flour and sugar. Cut in butter to crumb stage. Press into bottom of greased 9x9x2 pan and bake 15 minutes at 350°. Add filling.
Filling:
2 eggs, beaten
1 C sugar
3 Tbs. lemon juice
½ tsp salt
2 Tbs. flour
½ tsp powered sugar
Mix together and pour on top of crust. Bake for an additional 25 minutes at 350°. Dust lightly with powered sugar while hot. Cool completely before cutting and serving.
Pumpkin Muffins
submitted by Julie Gilstrap
We tried the pumpkin muffins and they are delicious. When I shared the recipe at work, a friend shared her angel food cake mix recipe.Hope you enjoy them!
1 regular can pumpkin puree
1 tsp cinnamon or pumpkin pie spice (optional)
Mix ingredients together. Fill muffin pans half full. Bake at 350 degrees for 20 min (depends on size of muffins). Remove from oven, dust with powdered sugar. Serve and enjoy! (That really is all the ingredients, no liquids!)
Pie Filling Angel Food Cake
submitted by Julie Gilstrap
1 Angel food cake mix
1 can pie filling (your choice of flavor)
Mix together cake mix and pie filling. Put in 9x13 pan and bake at 350 degrees until done.
Old-Fashioned Macaroni & Cheese
submitted by Freida Brown
My grandchildren think their Grammy is the best cook ever
when I bring this for a holiday dinner!
3 cups shredded cheddar cheese
2 large eggs, lightly beaten
1 ½ cups milk
¾ tsp. salt
1/8 tsp. pepper
Lightly grease a 2-qt. casserole dish. Place 1/3 of cooked macaroni in dish. Sprinkle with one cup cheese. Repeat this with macaroni, then cheese, then macaroni. Reserve remaining one cup of cheese. Combine eggs, milk, salt and pepper, stirring with a whisk until blended. Pour over macaroni.
Cover and bake at 350 degrees for 45 minutes. Uncover and sprinkle with remaining cup of cheese. Cover and let stand for ten minutes before serving.
Barbecued Meatballs
Submitted by Freida Brown
These are a "party pleaser"! They can also be frozen and used for the meat dish for just two to four people, thawing and heating only as many as needed for a meal.
3 lbs. ground chuck
1 13-oz. can evaporated milk
2 cups quick cooking oats
2 eggs
1 cup finely chopped onion
½ tsp. garlic powder
2 tsp. salt
1/2 tsp. pepper
2 tsp. chili powder
Barbecue sauce
Mix all ingredients except barbecue sauce. Shape into balls the size of walnuts. Use cooking spray in baking dish. Place meatballs in pan (one layer only). Cover with your favorite barbecue sauce and bake one hour at 350 degrees. Makes about 90 (enough for a large group).
Jambalaya
Submitted by Sugar Sims
I learned to make this dish while living in Louisiana and customized it to our tastes... It is a quick meal that tastes like you cooked all day to achieve the rich flavors. Rick will often come in during a cold winter evening and suggest we have it for dinner the next day. This is also a recipe that is easy to keep all the ingredients on hand and ready for a quick hearty meal! Enjoy!
2 c. chicken stock
2 c. minute rice
1 stick butter
4-6 green onions
1 tsp. Tony’s Creole seasoning
1 tsp. crushed red pepper (optional)
1 14-16 oz. pkg. Kielbasa or polish sausage
1 can of Cream of Mushroom soup
1 can of Cream of Chicken soup
1 can of Golden mushroom soup
In large pot boil one large fatty chicken. Remove chicken when done, de-bone and cut into small bite size pieces and set aside. In 2 cups of chicken stock cook the 2 cups ofminute rice --also set this aside.
In a large skillet melt (med heat) 1 stick of butter. Dice 4-6 green onions and add to skillet. Warm until cooked but not browned. Add a tsp of "Tony's Creole seasoning"and if you like hot and spicy now is the time to add 1 tsp of crushed red pepper.
Cut in halves and then slice (1/4 in) Kielbasa or Polish sausage. Heat all of these ingredients through then add 1 can of cream of mushroom soup, 1 can of cream of chicken soup and 1 can of golden mushroom soup. Mix thoroughly. Add chicken and rice. Enjoy!
If you like the recipes but not the serving size, go to:
http://www.fruitfromwashington.com/Recipes/scale/recipeconversions.php
for a conversion calculator to help you get the serving sizes you need.
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