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Monthly Recipes From the Messenger November 2008
Jordan Marsh Blueberry Muffins
1/2 cup butter 2 tsp. baking powder
1 cup sugar 1/2 tsp. salt
2 cups flour 2 1/2 cups blueberries
2 eggs 2 tsp. sugar for top
1/2 cup milk 1 tsp. vanilla
On low speed, cream butter and sugar till fluffy. Add eggs one at a time
and mix till blended. Sift dry ingredients and add alternately with milk
and vanilla. Add blueberries whole and stir by hand. Grease muffin tins
well with butter and grease top surface of pans as well. Pile mix high in
each muffin cup. Sprinkle sugar over tops. Bake at 375 degrees for 30
minutes. Cool in pan at least 30 minutes. Can use cupcake papers. Makes 12
heaping muffins or 18 regular filled pans.
--------------- December 2008 GRAHAM CRACKER HOUSES
7 Graham cracker squares 3 cups
powdered sugar 2 egg whites
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 --------------- 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..
--------------- 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
Ľ - ˝ red onion diced or chopped
1 green pepper chopped
1 cup sliced fresh mushrooms (optional)
Dash of crushed red pepper
˝ 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: New England Clam Chowder : 4 tablespoons butter
3 - 4 cups milk 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) 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. ------------------------------
June 2009 Golden Salad
------------------------------ 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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