November 2008

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December 2008

GRAHAM CRACKER HOUSES

7 Graham cracker squares 3 cups powdered sugar 2 egg whites

One-half teaspoon cream of tartar 2 teaspoons water Candy, pretzels, cereal, nuts

Cement icing: with an electric mixer, beat together until foamy the 2 egg whites, water, 2 teaspoons water and half teaspoon cream of tartar. Gradually add 3 cups sifted powdered sugar, beating constantly until stiff. Use at once. Makes enough for 6-8 houses.

Houses: Place one square on wax paper. Apply cement to bottom and side edges of house front, back and walls; fit these together on a firm surface. Let stand a few minutes for icing to set, then apply icing to top edges; set 2 crackers on top
for roof. Seal roof peak with frosting. Decorate, let dry.

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January 2009

ITALIAN SAUSAGE SOUP

2 Pounds Sweet Italian Sausage 1 Cup Tomato Sauce

2 Large Onions Sliced 1 Can French Style Green Beans Including the Juice

4 Cups Hot Water

2 Tablespoons Beef Bouillon 1/2 Package Frozen Corn

3 Large Potatoes Peeled and Diced
1/2 Teaspoon Garlic Powder

1/4 Teaspoon Basil 1/4 Teaspoon Oregano

Brown together the sausage and onions in a large pot. Draw off fat. Add hot water and beef bouillon to meat mixture. Add the rest of the ingredients, bring to a boil; reduce heat and simmer for approximately half an hour..

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February 2009

Recipe Corner: This month’s recipe comes to us from Alicia Weber. It is her husband Gary’s recipe and, although he will not be cooking it, this chili will be included in the line of chili pots during the UMMen’s Chili Luncheon on Sunday, February 1.

Gary’s Chili

1-2 pounds of hamburger or ground round (may substitute ground turkey breast)

2 Tbsp. of olive oil

Large can (32 oz.) of crushed tomatoes

Small can (16 oz.) of seasoned diced tomatoes (either Italian or Garlic flavor)

3 cans (16 oz.) of seasoned chili beans

¼ - ½ red onion diced or chopped

1 green pepper chopped

1 cup sliced fresh mushrooms (optional)

Dash of crushed red pepper

½ tsp of chili powder (add more to season to taste)

Brown the meat in large pot with olive oil. Drain excess grease. Add tomatoes, beans, onion, peppers, crushed red pepper and chili powder. Simmer over low heat for at least an hour. Stir often to prevent scorching. Taste as it simmers to add more chili powder if you like it medium to hot.

**You may brown meat and add all ingredients in a crock pot and let it cook on low all day also.
March 2009

RECIPE CORNER:
This month’s recipe comes to us from Madelyn Schmidt. We will surely find time in the remaining cold of winter to cook up a hot soup and Madelyn’s New England Clam Chowder is just the recipe for it. This recipe can also be found in the church cookbook, “Treasures From Heaven”, which may be purchased from Sue Morton or in the village at Hart and Stone and Uptown From Hair On.

New England Clam Chowder :

4 tablespoons butter                                                     3 - 4 cups milk
1 onion, diced                                                               1 bottle clam juice
1 cup celery, diced                                                        2 cans (7 1/2 ounce size)minced clams
4 cups potatoes, cut into small cubes                           1 cup minced carrots (optional)

In a medium saucepan melt butter, saute onion and celery until tender. In a separate saucepan cook potatoes in a small amount of water. When tender drain, and add to celery and onions. Add clams, clam juice and milk. Heat. add salt and pepper to taste. If you wish a thicker chowder, add flour and milk to thicken.

April 2009

Recipe Corner: This month’s recipe comes to us from Mike Freihofer. This is the Holiday Morning French Toast recipe used for the United Methodist Men’s Valentine’s Day Breakfast on February 14. This is one to consider having ready for Easter morning breakfast. All the work is done the night before!

Holiday Morning French Toast

1 cup brown sugar 1/2 cup butter, melted

3 teaspoons cinnamon, divided 1/2 cup dried raisins or cranberries

3 apples, peeled, cored, and thinly sliced or, 6 large eggs

1/2 cup milk 1 Tablespoon vanilla

1/2 - 1 loaf French or Italian bread

Combine brown sugar, butter and 1 teaspoon cinnamon in a 13 x 9 inch baking dish. Add apples and cranberries to baking dish - toss until you coat the fruit well. Spread apple mixture evenly over bottom of baking dish. Arrange thick slices of bread on top of apple/sugar mixture. Mix the eggs, milk, vanilla and remaining 2 teaspoons of cinnamon and pour over the bread. Make sure the bread is completely soaked. Cover and refrigerate for at least an hour or up to 24 hours. Bake covered in a 375 degree oven for approximately 40 - 60 minutes. Uncover and bake another 5 minutes to lightly brown. Remove from oven and let cool for 5 minutes.
May 2009

This month’s recipe comes to us from page 82 in the “Treasures From Heaven”, our church cookbook. The Chicken Divan is the late Eleanor Morton’s recipe, printed here in her memory, and in honor and memory of all mothers who have gone before.

Chicken Divan

2 (10 oz.) pkgs. frozen broccoli 1/2tsp curry powder (2 bunches if fresh)
3 chicken breasts - cooked and 1/2 cup shredded American boned cheese
2 cans cream of chicken soup 1/2 cup bread crumbs (or1 cup mayonnaise stuffing cubes)
1 Tbsp lemon juice 1 Tbsp melted butter

Arrange broccoli in 13x9 baking pan. Place chicken on top. Combine all other ingredients and pour over chicken and broccoli. Top with buttered bread crumbs. Bake at 350 degrees for 30 minutes.

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June 2009
This month’s recipe, for Golden Salad, comes to us from Madelyn Schmidt and can be found in our church cookbook “Treasures From Heaven”, on page 22.

Golden Salad

2 packages orange gelatin 1 six ounce can frozen orange juice

2 cups hot water concentrate, thawed

1 can Mandarin oranges 1 cup ginger ale (drain, reserve syrup)

Dissolve gelatin in hot water.
Stir in reserved syrup, orange juice, and ginger ale.
Chill until slightly thickened.
Add mandarin oranges.
Chill in bowl or pour into an oiled mold.
Chill until firm.
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If you would like to purchase a Methodist Church Anniversary Cook Book (priced at $10.00), Click Here. This colorful 192 page cook book will make a great birthday or anniversary gift for a friend or family member. Proceeds from the sales will go to the ASAP Fund (Building restoration and update project).

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