Cooks Corner

The United Methodist Church of Chinchilla

Open hearts. Open minds. Open doors. The people of the United Methodist Church!

411 Layton Road & Church Street, Chinchilla, PA

Pastor: Anthony "Tony" Schwartz

Cooks Corner

~an excerpt from the Pennsylvania State Grange Cook Book

Break Thou the bread of life, dear Lord, to me,

as Thou didst break the loaves beside the sea;

Beyond the sacred page I seek Thee, Lord;

my spirit pants for Thee,

O Living Word.

Thou art the bread of life, O Lord to me,

Thy holy Word the truth that saveth me;

Give me to eat and live with Thee above

teach me to love Thy truth, for Thou art love.

It is written, that man shall not live by bread alone, but by every word of God. ~ Luke 4:4

Pumpkin Dessert

-old church recipe

1 pkg yellow cake mix (reserve 1 cup for topping)

1/2 cup margarine - melted

1 egg

FILLING:

3 cups (29 oz can) Libby's Pumpkin Pie Mix (NOT plain pumpkin)

2 eggs

2/3 cup milk

TOPPING:

1 cup reserved cake mix

1 tsp cinnamon

1/4 cup sugar

1/4 cup margarine

Grease bottom of 13 x 9" cake pan. Reserve 1 cup of mix for topping.

Combine remaining cake mix, margarine and egg thoroughly, as if for pie crust.

Press firmly and evenly into pan.

Prepare FILLING by combining all ingredients until smooth.

Pour evenly over the crust.

Combine all ingredients for TOPPING thoroughly (light brown).

Sprinkle over top of filling.

Bake at 350 degrees for 45 - 50 minutes or until knife inserted near the center, comes out clean.

Potato Chip Cookies

-submitted by Lucille Hatfield

1 cup margarine

1/2 cup sugar

1 teaspoon vanilla

1 cup crushed potato chips

1/2 cup chopped nuts

2 cups flour

Cream margarine and sugar; Add vanilla

mix in rest of ingredients

shape dough into 1 inch balls

press dough flat with glass dipped in sugar (use a glass with a pattern on bottom)

Bake 15-16 minutes at 350 (time may vary; Do not let cookies get too brown)

Enjoy!

Jewish Coffee Cake

-submitted by Marie Greschuk

Preheat the oven to 350

Grease a tube or angel food pan

(hint, for easier removal of the cake, place wax paper in the bottom of the pan and grease the wax paper)

Cream together:

2 sticks margarine

1 teaspoon vanilla

1 cup sugar

3 eggs

1 cup sour cream

Then add the dry ingredients:

(combine and mix them first)

3 cups flour

3 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

For the topping, mix together:

1/2 cup broken walnuts (chopped fine)

1/2 cup sugar

2 teaspoons cinnamon

Pour half of the batter into the pan

Pour half of the topping on the batter

Pour in the rest of the batter on top of that.

Zigzag a knife through the mixture to slightly marble it.

Then pour in the rest of the topping.

Bake at 350 degrees for 1 hour, or until toothpick comes out clean.

Remove from pan and enjoy warm or cold.

Strawberry/Pretzel Salad

-submitted by Sandy Thorpe

Preheat the oven to 400

mix together:

2 cups old fashion pretzels, crushed

3/4 cup margarine, melted

3 Tablespoons sugar

put in 13 x 10 baking dish

bake at 400 degrees for 8 - 10 minutes....BUT do not over bake ...[8 minutes should be enough. It burns easily if over baked.]

set aside to cool

filling:

8 oz cream cheese, softened

3/4 cup sugar

mix together

fold in an 8 oz cool whip into the cream cheese mixture

spread over the cooled pretzels and refrigerate

mix, in a glass bowl:

two 3oz strawberry jellos (or one 6 oz)

2 cups boiling water

then mix in a 16 oz package of frozen strawberries, partially thawed

and 1 cup of fresh or frozen whole strawberries

Refrigerate until it starts to thicken, 10 - 20 minutes

Pour this mixture on top

Refrigerate until ready to serve

Optional:

-sprinkle top with chopped nuts

-substitute orange jello, mandarin oranges for the strawberry jello and strawberries.

Enjoy this cool summer treat!!

Spicy Barbeque Sauce

~ from: www.fabulousfoods.com

1 T garlic, minced or pressed
1 large onion, finely chopped
1 1/2 T olive oil
1 14 oz. can crushed tomatoes
1/3 cup tomato paste
1/4 cup red wine vinegar
1/4 cup Worcestershire sauce
1 1/2 tsp. (more or less to taste) hot sauce
1 bay leaf
1 T dried oregano
1/4 tsp. (more or less to taste) crushed red pepper
1/2 tsp. dried thyme
1 tsp. lemon juice
1 tsp. lemon zest
1/4 cup honey

Lemon Blossoms
~ Submitted by Margaret Leavesley (from foodnetwork.com)

18 1/2-ounce package yellow cake mix
3 1/2-ounce package instant lemon pudding mix
4 large eggs
3/4 cup vegetable oil

Glaze:
4 cups confectioners' sugar
1/3 cup fresh lemon juice
1 lemon, zested
3 tablespoons vegetable oil
3 tablespoons water

Preheat the oven to 350 degrees F.

Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half way. Bake for 12 minutes. Turn out onto a tea towel
To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.

With fingers, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.

Chocolate Birds Nest Dessert Recipe

~From the kitchen of Cindy May (as found in Parenting Magazine)

An adorable dessert that kids love to make, and of course eat, to celebrate Easter and spring. No baking is required, which is my favorite part.

Ingredients

12 ounce	Package of chocolate or butterscotch chips
2 cups	Crumbled shredded-wheat cereal without sugar coating, or one can chow mein noodles
1 bag	Malted milk eggs or jelly beans or Cadbury mini eggs (my favorite!)

Preparation:

Melt chocolate chips in the microwave (or use a double boiler on the stove). Stir in either two cups of crumbled cereal or one can of chow mein noodles.

Let the mixture cool until it is merely warm to the touch, then scoop dollops into a nonstick muffin pan. With a spoon, press each into the shape of a nest.

Put a few malted-milk eggs or jelly beans in each nest. Let the nest set until they are firm. You can put them in the refrigerator to speed the process.

Cook's Notes:

Using the cereal provides a lot more fiber and less fat. Another variation would be to make the nest and then add ice cream and finish with malt balls or jelly beans. Should make 12 servings.

Pumpkin Fudge
~ Submitted by Cindy May (from my Aunt Betty)

3 cups sugar

3/4 cup butter

2/3 cup evaporated milk

1/2 cup pumpkin

1 & 3/4 t. pumpkin pie spice



Heat on stove until a good boil. Boil to 234 degrees or for about 10 minutes.

Remove from heat and add:

                12 oz. butterscotch chips

                  7 oz. marshmallow creme

                  1 t. vanilla



Pour into buttered 9 x 13 pan.

Enjoy!

Pumpkin Roll
~ Submitted by Cindy May (from Ralph's kitchen)

3 eggs

1 cup sugar
2/3 cup pumpkin

1 t. baking soda

1/2 t. cinnamon

3/4 cup flour



Mix above ingredients together. Pour batter into small greased cookie sheet (use non-stick spray, like Pam).

Bake at 350 for 15 minutes. Flip onto tea towel covered with powered sugar. Roll towel and cake together.

Let cool completely in towel.



Filling: 8 oz. Philadelphia cream cheese

             1 cup powered sugar

             1 & 1/2 t. vanilla

             2 t. butter



Soften cream cheese and butter. Add sugar & vanilla, mix well.

Unroll cake. Spread with filling & roll up.

Keep refrigerated.

Shrimp Pie
~ Submitted by Arlene Wilcox (Gifts From the Heart Cookbook)

2 Frozen pie crusts
1 lb of shrimp (or crawfish)
1 medium onion chopped
1/2 cup celery chopped
1/2 cup bell pepper chopped
1 can of cream of mushroom soup
1 stick of butter
Cajun season to taste



Saute onions, celery, and bell pepper in butter very slowly until mushy.
Add soup to mixture and heat.

Season shrimp with Cajun seasoning according to taste.

Stir shrimp into soup mixture. Heat all on medium heat for 10 min.

Place pie crust in plate and pour in shrimp mixture.

Cover pie with remaining pie crust and pierce top with fork.

Bake for 45 min. at 350 degrees.



Serve hot.

Serves 8.

SLOPPY JOES

~ From the kitchen of LuAnn Connolly

2 cups ketchup

2 teaspoons mustard

2 tablespoons worcestershire sauce

4 tablespoons brown sugar

1 cup water



Simmer above ingredients for a few minutes while browning hamburger.

Brown 3 lbs lean hamburger and then add sauce and simmer 1/2 hour.



ENJOY!

CHOCOLATE TEA BREAD

~from the kitchen of Jeanne Lewis

1/2 C. Applesauce

1/3 C. Shortening

2 eggs

1/3 C. Water

1 & 1/4 C. Sugar

1 & 1/2 C. Flour

1/3 C. Cocoa

1 tsp. Baking Soda

3/4 tsp. Salt

1/4 tsp. Baking Powder

1 C. Chocolate Chips

1/3 C. Chopped Nuts (Optional)

Combine applesauce, shortening, eggs, water, and sugar. Beat on Low for 30 seconds.

Combine dry ingredients and add to mixture.

Beat 30 seconds on Low, and then 2 1/2 minutes on High.

Fill greased 9 x 5 x 3 1/2 loaf pan.

Bake 350 degrees for 50 - 60 minutes.

Cherry Ribbon Salad

~Submitted by Dawn Donath

[Prep time 10 min. + chilling]



1 package (3 ounces) cherry gelatin

2 ¼ cups boiling water, divided

1 can (21 ounces) cherry pie filling

1 package (3 ounces) orange gelatin

1 can (8 ounces) crushed pineapple, undrained

1 cup whipped topping

1/3 cup mayonnaise

¼ cup chopped pecans, optional



In a bowl dissolve cherry gelatin in 1 ¼ cups boiling water. Stir in pie filling. Pour into a 7 cup ring mold coated with nonstick cooking spray, refrigerate until set but not firm about 1 hour. Meanwhile, in a bowl, dissolve orange gelatin in remaining boiling water. Stir in pineapple. Chill until thickened but not set, about 1 hour. Combine the whipped topping, mayonnaise and pecans if desired; fold into orange mixture. Spoon over cherry layer. Refrigerate for at least 1 hour or until firm. Unmold onto a serving plate.



Yield 12 servings.

EASY BRUNCH STRATA

~ Submitted by Melissa Leonhardt

1 lb. prepared meat and/or vegetables

1 qt. half and half (no-fat works if you prefer)

1 doz. eggs

1 tsp. salt & several grinds of pepper

12 slices white bread, cubed

12 oz. extra sharp cheddar cheese, grated

1/2 cup sliced scallions

Prepare meat (bacon, sausage, ham, etc.) and/or vegetables (onion, pepper, zucchini, potato, mushrooms,

asparagus, broccoli, etc.) by cutting into relatively small pieces and sautéing. Cool. Whisk half & half, eggs, salt,

and pepper until smooth. Add prepared meat/vegetables, cheese, bread, and scallions to egg mix and mix

gently. Pour into greased 9" X 13" baking pan, cover and refrigerate overnight. Remove from refrigerator in

morning and allow to come to room temperature. Bake uncovered in preheated 350 degree oven for 50 - 60

minutes until knife inserted in center comes out clean. You may run under broiler to brown if desired.

Allow to stand for 8 - 10 minutes before serving.

Work and Witness Stew

~ By Kathy Sprole, (from the "O Bountiful Harvest" cookbook)

To a kettle of PRAYER,

Add: A WILLING HEART...and bring to a boil.

Add:

1 cup ADVENTURESOME SPIRIT

1 cup of KINDNESS

1 cup of HELPFULNESS

1 cup RESOURCEFULNESS

2 cups PATIENCE

Toss in MUSCLES, a dollop of SUNSCREEN, and a tablespoon of PEPTO. Simmer with ANTICIPATION until mixture is heated through.

Ladle into serving bowls and sprinkle liberally with FLEXIBILITY.

Serve with a CHRIST-LIKE SPIRIT.

This page was last updated on: November 01, 2008

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