May 2011

Recipe Corner:  This month’s recipe for Hawaiian Wedding Cake comes to us from Suzie Martin.  She baked this delicious cake and donated it to the UMMen’s Italian Feast in April.

Hawaiian Wedding Cake  

1 1/2 cup sugar                                                                                           
2 eggs                                                                          1 cup chopped walnuts
20 ounce can crushed pineapple (do not drain)          1 ½ tsp. baking soda
2 cups flour                                                                 1 cup coconut

Mix all ingredients together with spoon (not mixer).  Do not over mix.  Bake at oven temperature of 350 degrees for 35 – 40 minutes.  You may add a whipped cream dollop to each slice of cake.

April 2011

Recipe Corner:  This recipe, filled with both ham and cheese, offers a tasty option to add to your Easter day breakfast or dinner table.  The creator of the recipe is Nellie Roberts and the recipe can also be found in our church cookbook “Treasures From Heaven”, on page 70*.   

Ham and Cheddar Loaf  

1 pound frozen bread or pizza dough, thawed                         ¼ cup mayonnaise

1 package shaved smoked ham                                                 1 egg, beaten

1 cup cheddar cheese, shredded                                              1 Tablespoon parmesan cheese  

Roll dough to 12x8 inch rectangle.  Top dough with ham, leaving half- inch border around all sides.  Mix cheddar cheese and mayonnaise, spread over ham.  Moisten edges of dough with water.  Roll to shape of bread loaf.  Pinch side ends of dough to seal.  Place seam side down on lightly greased baking sheet.  Cut three diagonal slits on top of dough with knife.  Brush with beaten egg.  Sprinkle with parmesan cheese.  Bake at 400 degrees for 30 minutes or until knife inserted comes out clean.  

March 2011

Recipe Corner:  This month’s recipe is both in honor of St. Patrick’s Day, and in memory of our friend in Christ, Rosanne Russ, who most recently passed.  Rosanne was proud to be Irish and this recipe for shepherd’s pie was one of her favorites. 
It can be found in the “Treasures from Heaven” church cookbook, on page 48, as well.

Shepherd’s Pie  

1 cup diced raw or cooked carrots                                       1 cup beef gravy
1 onion, sliced                                                                      2 cups mashed potatoes at  room temperature
½ cup fresh or frozen peas                                                   1 egg
3 cups diced cooked beef                                                     2 tablespoons milk
Salt and freshly ground pepper to taste  

If using raw carrots, cook them in boiling salted water until tender, 8 to 10 minutes.  Drain and set
aside.  Meanwhile, cook onions in salted water until tender, about 5 minutes.  Preheat oven to 350 degrees.  In an 8-cup ovenproof casserole, combine the vegetables, beef, salt and pepper.  In a small saucepan, heat the gravy over low heat.  Pour the gravy over the meat and vegetables.  Bake,
uncovered, for 20 minutes.  Spoon the mashed potatoes over the meat and vegetables.  In a small bowl, beat the egg and milk together and brush over the potatoes.  Return to the oven for 10 minutes, then place under the broiler for about 5 minutes to brown the potatoes.  

February 2011

Recipe Corner:   Mary Smith brings us this recipe for Grandma’s Sauce Pan Brownies.  One of her patients brought these into her workplace.   About the brownies Mary says they are, “the best I ever had!!!”   

GRANDMA'S SAUCE PAN BROWNIES  

2 STICKS BUTTER                                                                              1 ¼  CUP FLOUR

4 - 1 OZ SQUARES UNSWEETENED CHOCOLATE                   ½ TSP SALT
2 CUPS SUGAR                                                                                  1 CUP CHOPPED NUTS (OPTIONAL)

2 TSP VANILLA                                                                                   3/4 CUP MILK CHOCOLATE PIECES (GHIRADELLI)

3 EGGS                                                                                                 POWDERED SUGAR OR FROSTING

In a saucepan, melt butter and unsweetened chocolate.  Let cool.  Preheat oven to 350 degrees.  In same saucepan, add sugar and vanilla and mix.  Then add eggs one at a time, until well mixed.  In a small bowl, mix flour, salt, and nuts.  Add this to saucepan chocolate.  Last, add the milk chocolate pieces.  Pour mixture into 13X9 pan that has been greased and floured.  Bake brownies for 30 minutes.  Cool then frost.

January 2011

As we move into the winter months, the soup pots at Monday’s Meal will be bubbling.  The cooks, helpers, and dishwashers are ready to serve up hearty bowls of soup to all who enter in.  Following are the cooks scheduled so far for the month of January.  If you like to cook, please contact Maggie Palmer to be added to a team.  Thank you to all who support Monday’s Meals and to all who come to eat the soup!  

January 3:  Sue Morton and team                  January 10:  Maggie Palmer and team

January 17:  Kelly Freihofer and team           January 24:  Lori Behling, Jeff Beardslee

January 31:  open…

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Decenber 2010

RECIPE CORNER:  This festive holiday recipe for a Red and Green Christmas Casserole comes to us from Marilyn Marks.  Thank you for sharing, Marilyn.

RED AND GREEN CHRISTMAS CASSEROLE

2 packages frozen, chopped spinach                           ½ lb. sliced, fresh mushrooms

2 Tablespoons butter                                                   1 Tablespoon white wine or lemon juice

½ cup sour cream                                                        2 teaspoons black pepper

¼ teaspoon salt                                                           3 fresh tomatoes, peeled and sliced

½ cup grated parmesan cheese

Boil spinach slightly and drain.  Sauté mushrooms in butter, add lemon juice. Combine spinach, mushroom mixture (not drained), sour cream, salt and pepper, and turn into butter 2 quart casserole.  Cover with tomato slices and thick layer of parmesan cheese.  Bake 15-20 minutes at 325 degrees.  

November 2010

Recipe Corner:  

This month’s seasonal recipe comes to us from Maggie Palmer, who says “Our family is very fond of this cranberry recipe I make each year - and it's simple.  It's sweet enough for kids and the cooking process makes the house smell great.”  Thank you Maggie.

Strawberry/Cranberry Relish
 
1 - 10 oz container of frozen strawberries (sweetened, sliced), thawed
1/2 cup sugar (approximately)
1 - 12 oz package cranberries, rinsed well   

Drain the strawberries well, reserving liquid.  Add water to make one cup liquid.  Cook syrup, sugar and cranberries over medium heat, stirring frequently, for about 10 min. or until most of the cranberries have "popped."  Stir in the strawberries and adjust sweetness to taste.  Cool about 3 hours before serving.

October 2010

RECIPE CORNER:  

This month’s seasonal recipe comes to us from Sue Morton.  It was given to her by her sister June, who enjoyed it at several picnics this past summer.  

APPLE PUDDING  

2 eggs                                                              ½ teaspoon salt  
¾ cup sugar                                                     ½ to 1 cup nuts (optional)  
2/3 cup flour                                                    1 teaspoon vanilla  
1 tsp baking powder  
3 cups raw chopped apples  (Empire or Ginger Gold)
Beat together eggs and sugar.  Add  flour,  baking powder, and salt.  Mix together with vanilla.
Add nuts (optional).  Combine with chopped apples.  Mix thoroughly and pour in buttered eight inch square baking pan.  Make a cinnamon and sugar mixture and sprinkle on batter.  Bake at 350 degrees for 30 minutes.  Enjoy.

September 2010

RECIPE CORNER: 

This month’s recipe utilizes the abundant apples that we are so blessed to be surrounded by in this area of New York State.  Did you know that our state is the second largest producer of apples in the country?  According to NYAppleCountry.com, “The top 10 varieties in descending order of production volume are: McIntosh, Empire, Red Delicious, Cortland, Golden Delicious, Rome, Idared, Crispin, Paula Red, and in 10^th position Gala, Jonagold and Jonamac.”  Enjoy this wonderful fruit that God gives us!  

WALDORF SALAD  

2 cups diced un-peeled red apples                                     ½ cup mayonnaise  
1 cup diced celery                                                              ½ cup chopped walnuts  
1 Tablespoon sugar                                                               1Tablespoon lemon juice  
¼ cup raisins (optional)                                               Chicory or curly chives (optional_

Combine apples, celery, and mayonnaise, sugar and lemon juice in a bowl; chill.  Just before serving, fold in nuts.  Spoon on to salad plates.  Garnish with chicory or curly chives.  Makes 4 servings.

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August 2010

RECIPE CORNER:  This month’s seasonal recipe comes to us from Sue Morton.  “I got this recipe from Ruth Ziemer back in October of 1999,” says Sue.  “Ruth and her husband, Rolf, are also members of the Syracuse Sail & Power Squadron –our boating group.”

Caramel Peach Crunch

Ingredients:  

½ cup flour                                                                              ¼ cup white sugar
1 cup uncooked rolled oats (old fashioned O.K.)                       1 teaspoon cinnamon*
½ cup light brown sugar, packed                                              ½ cup butter or margarine, melted
3-4 cups fresh peaches, sliced  

Directions:  Preheat oven to 400 degrees.  Arrange 3-4 cups sliced (or chunked) fresh peaches in a lightly buttered pie plate or a 10” x 6” x 2” Pyrex baking dish.  (I’ve also mixed fresh fruit in season, such as blueberries for color.)  In a mixing bowl combine flour, oats, sugars, spices, and melted butter.  Mix well.  Sprinkle on top of the fruit.  Bake 25-30 minutes, or until bubbly.  Serve warm with vanilla ice cream or whipped cream.  Makes 6 servings.

JULY 2010

This month’s recipe for root bear float cookies comes to us from Melonie Goodwin.  Melonie baked these cookies for the bake sale during the Attic Treasure sale held at the church in May.  The cookies were a hit.  How good they might taste when eaten along with a root beer float this summer!

Root Beer Float Cookies

1 cup granulated sugar                                                                       4 cups all-purpose flour
1 cup brown sugar, packed                                                               1 teaspoon baking soda
1 cup butter or margarine, softened                                                ¼ teaspoon salt
½ cup buttermilk                                                                                Frosting: *
2 eggs                                                                                                     1 cup confectioners’ sugar
2 teaspoons root beer extract                                                       2 teaspoons butter or margarine, softened
1 teaspoon vanilla                                                                            1 teaspoon root beer extract
                                                                                                                 1 Tablespoon half and half

Preheat oven to 375 degrees.  Lightly grease cookie sheets.  In a large mixing bowl, combine granulated sugar, brown sugar, 1 cup butter or margarine, the buttermilk, eggs, 2 teaspoons root beer extract and the vanilla.  Beat at medium speed of electric mixer until well blended.  Add flour, baking soda and salt.  Beat at low speed until soft dough forms.  Drop dough by heaping teaspoons 2 inches apart onto prepared cookie sheets.  Bake 10-12 minutes, or until set.  Cool completely.  In a mixing bowl, combine frosting ingredients; beat at low speed of electric mixer until smooth.  Spread frosting evenly on cookies.  Let dry completely before storing.  Makes about 5 dozen.   *Melonie suggests that the frosting recipe be doubled to cover all of the cookies. 

JUNE 2010

This timely strawberry recipe, which is also printed in our church cookbook, “Treasures from Heaven”, comes to us from Esther Granger.  It is delicious served over angel food cake or regular white cake.  
This is the month that local strawberries are ready to buy and/or pick.  
Thank you, Esther.  

Strawberry Whip Topping

1 cup fruit (fresh whole strawberries or other berries)
1 egg white
1 cup sugar 
Put all three ingredients in a bowl and whip with electric mixer.  
Use for a topping on an angel food cake or a white cake.

May 2010

RECIPE CORNER:  This month’s recipe is one of Dorothy Marks and comes to us courtesy of her daughter, Patti Ross.  Dorothy is a mother of seven children, and  a grandmother and great-grandmother to several.  On April 3, she celebrated her 90^th birthday in West Virginia with six of her seven children.  Patti remembers this banana bread as being “thick and delicious.”  

BANANA BREAD  

2 sticks margarine                                                                    2 cups flour

1 cup sugar                                                                              1 teaspoon baking soda

2 eggs                                                                                     ½ teaspoon salt

½ teaspoon baking powder                                                      1 cup mashed bananas

2 teaspoons lemon juice (optional)                                            Margarine to brush on top  

In a large bowl cream the 2 softened sticks of margarine, sugar and eggs. Mix the flour, baking soda, salt, and baking powder in a large bowl.  Alternately add the flour mixture, and cream mixture with the banana.  Add lemon juice (optional).  Put mixture in large loaf pan or two smaller loaf pans.   Bake at 350 degrees for 50-60 minutes (If two smaller pans, bake for approx. 35 minutes).  Brush top of hot bread with melted butter sprinkled with cinnamon.

April 2010

RECIPE CORNER:  This month’s fourth generation recipe comes to us from Barb Lighthall. The original recipe came from Barb’s mother-in-law who acquired it from her mother and her grandmother.  Barb adds that she has changed it very little.  Thank you Barb.

Hot Cross Buns

2 packages of yeast                                                                             3 large eggs
1/2 cup water                                                                                      1 tsp. salt
1 1/2 cups milk                                                                                    1/4 tsp. cinnamon
1/2 cup sugar                                                                                       3/4 cup currants or raisins
1/2 cup butter (or shortening)                                                             4 oz of citron, chopped (optional)
7 cups of flour - approx.
 
Soften yeast in warm water (120 - 130 degrees).  Warm milk & butter, cool to lukewarm.  Add, yeast, 2 tbsp. sugar, salt and 2 cups of flour.  Beat this sponge & let rise. Add beaten eggs. Combine 2 cups of flour, balance of sugar, cinnamon, currants & citron and add to the sponge using enough additional flour to handle. Turn out onto floured board. Knead, additional flour as needed, until dough is smooth and elastic, about 8 to 10 minutes, place in a greased bowl, cover & let rise until double. Turn out and shape into round buns, arrange almost touching in a greased pan. With scissors snip a cross in the top of each bun.  Let rise until almost double. Bake in 350 degree oven for about 30 minutes - should sound hollow when bottom is tapped. Brush with melted butter. Cool, pipe a sugar icing (Confectioner’s sugar, milk, vanilla or favorite extract), into the cross sniped on top of the bun.  Makes about 3 dozen

Roll out one can of crescents to fit 9” x 13” ungreased pan.  Layer pepperoni, mozzarella, pepperoni, mozzarella, etc. on top.  Beat eggs with parmesan cheese and garlic.  Pour mixture over top.  Roll out second can of crescents over top (may be cut into strips for woven pattern.  Bake at 350 degrees for 45 minutes.  Cut into squares and enjoy.

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NOVEMBER 2009

Recipe Corner:  This month’s recipe comes to us from Sue Morton.  Sue baked this cake and entered it in the Mexico Public Library Annual Anything Apple Contest recently and she won second place with it.  Sue borrowed the recipe from Rosanne Russ who says that it originally came from Jeanette Backus.  “So you can see it is destined to be printed in the First United Methodist Church newsletter,” says Sue. 

Apple Crisp Cake

1 ¼ cup oil                                                                                2 cups sugar

2 eggs                                                                                      1 cup nuts

3 cups apples (peeled and cut in chunks)                             ½ teaspoon salt

½ teaspoon baking powder                                                    1 teaspoon baking soda

1 teaspoon cinnamon                                                              1 teaspoon vanilla

3 cups flour

Blend oil, sugar and eggs.  Add remaining ingredients in order given-mixing with a spoon.  Mixture will be stiff.  Bake at 350 degrees in a 9 x 13” (un-greased) pan for approximately 1 hour.  Check pan after 50 minutes.  This cake will keep for weeks in the refrigerator.

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OCTOBER 2009

November 2008