We are so blessed to have resumed our monthly luncheons — 2nd Sunday of every month. You are invited to worship and then to feast! Here are some recipes that are being shared and below are some photos of all the fun!
December Recipe: Sweet Potato Casserole
- 1 cup brown sugar
- 1/3 cup flour
- 1 cup chopped nuts (I used walnuts)
- 1/4 cut melted butter
- Dash of Cinnamon
Sweet Potato Mixture
- 3 cups mashed sweet potatoes
- 1 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 2 eggs (well beaten)
- 1/2 cup melted butter
- Preheat oven to 350 degrees.
- Combine the crust ingredients together in a mixing bowl and set aside.
- Combine sweet potato mixture in a bowl and mix thoroughly.
- Pour the sweet potato mixture in a buttered bakin dish.
- Spring the surface with the crust mixture.
- Bake for 30 minutes; let it set for around 30 minutes before serving.
November Recipe: Vickie’s Chicken & Dressing
- 1 medium yellow onion, chopped
- 1 stick of butter
- 1-1/2 to 2 cups of chicken broth
- 2 (6 oz.) yellow corn bread mix (Martha White Brand)
- 1 cup celery (chopped)
- 2 (10 3/4 oz) cans of cream of chicken soup
- 1 (6 oz.) Mexican cornbread mix (Martha White Brand)
- 3 boneless, skinless chicken breasts
- 3 stalks of celery, chopped (with leaves)
- 1 medium quartered onion
- 2 fresh peeled garlic cloves (left whole)
- 2 whole, dry bay leaves
- Season breasts with salt, garlic powder, and pepper mixture (not too much on both sides of breasts).
- Put in a deep pot and then add celery, onion, garlic cloves and bay leaves.
- Cover with water and bring to a boil for about 30 minutes.
- Add about 4-5 tsp of granulated chicken bouillon and stir in gently.
- Continue boiling for about 1 hour. (You will have boiled 1 hour and 30 minutes total).
- Take off the heat and scoop out chicken breasts putting them into a glass bowl -scooping out enough broth to lightly cover the cooked breasts. (Save the rest of the broth in the pot for use in the dressing.)
- Chop up the cooked chicken breasts when cooled, making sure the broth is enough to keep them moist.
- Prepare cornbread as directed on the package. Cool, crumble, and set aside.
- Saute vegetables in butter.
- Combine the sauteed vegetables, soups, chicken, and broth to the crumbled cornbread. Mix well.
- Spoon into a greased 13X9 inch baking dish
- Bake 20 – 30 minutes at 350 degrees.
Note: Make sure you use the amount of chicken broth in the recipe; if you use too much in the dressing, it will become runny.
October Recipe – Tyron’s Awesome Anasazi Beans!
- Place 2 cups dried anasazi beans unto pressure cooker.
- Add one onion, roughly cut
- Add 1 tablespoon minced garlic.
- Add a large link of sausage.
- Add lots of cumin (1-3 tablespoons).
- Add some chili powder (1-3 teaspoons).
- Add some paprika (1-3 teaspoons).
- Add some cilantro (about a tablespoon dried.
- Add salt (to taste).
- Add about 8 cups of water.
- Pressure cooker on high pressure for about 45 minutes.
Chop sausage and serve over rice or with cornbread.
Alternatively, cook on stove top on low to med heat for a long time adding water when required.
August Recipe — Momma Rose’s Meat Loaf!
- 1 lb ground beef (raw)
- 2 eggs
- 1/2 sleeve of crackers
- 1 bell pepper (small)
- 1 onion (small)
- Seasonings (to taste — salt, pepper, etc.)
- 1 tsp. Worcestershire sauce (couple of shakes or less; again to taste)
- 1 small can of tomato sauce
- Couple of squirts of mustard (around 2 tablespoons)
- 1 cup of brown sugar
Mix together the meat, eggs, crackers, chopped bell pepper, and chopped onions in one bowl. Season. In another bowl, mix the liquids (Worcestershire and tomato sauces, 2 tbl. mustard) and the brown sugar. Add enough from the liquid bowl to “form” the loaf. Place in a greased pan. Add the rest of the “liquids” (gravy) over the top. Bake for 1 hour at 350 degrees. Note: I usually make double the recipe.
Luncheon recipe: Italian Beef Pie
- 1 lb. ground beef
- 1 (8 oz. ) can drained mushrooms
- 2 pkgs. small frozen chopped spinach lightly cooked & drained
- 1 can sour cream
- 1 can cream of celery soup (don’t dilute)
- 1 tsp. garlic salt
- 1/2 tsp. pepper
- 5 tsp. minced onion
- 1 (6-oz) pkg. mozzarella cheese, sliced
Brown meat and add mushrooms. Spoon into 2 qt. casserole dish. Stir in spinach, soup, sour ceam, garlic salt, pepper, and onions. Cut chese into strings and place on top of casserole. Do not cover. Back in a preheated oven at 350 degreese for 35-45 minutes. May be doubled using a 9″ X 13″ baking dish.
Note: variations work well; I used fresh sliced mushrooms and onions and sauteed them while browning the ground beef. I also used a Greek seasoning to flavor it up.