Recipes


November 2018
RECIPE CORNER:   The chilly days upon us mean that it is time to pull out our crockpots.  Ernie Warren shares this hearty crock pot recipe and reports, “It is a good recipe and makes enough for several meals with two people or a pot-luck dinner.” 

Pasta Fagioli in the Crockpot By Ernie Warren 

 

2 lbs ground beef
1 onion, chopped
3 carrots, chopped
4 stalks celery, chopped
2 (28 oz) cans diced tomatoes, undrained
1 (16 oz) can red kidney beans, drained
1 (16 oz) can white kidney beans, drained
3 (10 oz) cans beef stock
3 tsp Oregano
2 tsp Pepper
5 tsp Parsley
1 tsp Tabasco sauce (optional)
1 (20 oz) jar spaghetti sauce
8 oz Pasta 

 

Brown ground beef in a skillet.  Drain fat from beef and add to crock-pot with everything except pasta.  Cook on low 7-8 hours or high 4-5 hours. Add pasta the last 30 minutes.  Serve with a nice crisp green salad and some garlic bread. 


October 2018

RECIPE CORNER:  This seasonal cake will be the dessert served at the DINNER~to ~GO, at the church, on Friday, October 26. 


Applesauce Cake 

1 cup sugar    
1 ½ cups sweetened plain applesauce    1/2 cup butter  

½ teaspoon nutmeg 

2 cups flour    

1 teaspoon cinnamon 

2 tsp baking soda   

1 teaspoon cloves 

 

Mix well with mixer.  Pour into 9x13 greased pan.  Bake on 350 until cake springs back. (Approx. 35 minutes).  Sprinkle confectioners’ sugar on top


September 2018  
RECIPE CORNER: Italian Apple Fritters Clara Tagliareni Fortier 

 

1 cup flour
1/2 cup milk
¼ cup sugar
2 egg whites 

1 ¼ tsp. baking powder

cooking oil 

1/8 tsp salt

powdered sugar 

2 beaten egg yolks 

 

Peel and core 3 medium apples; slice crosswise into ¼ inch rings.  Prepare batter by sifting together flour, sugar, baking powder and salt.  Combine yolks and milk; stir into dry ingredients.  Beat egg whites until stiff peaks form and fold into flour mixture.  Dip fruit into batter, one piece at a time.  Cook in hot oil (375 degrees) for 2-3 minutes, turning once.  Drain. Sprinkle with powdered sugar.  Serve immediately.  Makes about 32. This recipe appeared in the cookbook, “Know Your Apples”, which was compiled by the Alumni Association of Mexico Academy and Central School for the school scholarship fund.   


August  2018

RECIPE CORNER: This recipe comes to us from the recipe collection of the late Jeannette Backus, who was a long-time, devoted member of our church. 

Heavenly “5 Cup” Salad 

1 cup each: Marshmallows, small Mandarin oranges , Coconut , Sour Cream, and Crushed pineapple drained. 

Combine ingredients. Make one day ahead. Keep refrigerated.

   

July 2018

RECIPE CORNER:  Hot German pasta salad takes a fun spin on hot German potato salad.  Chuck Parker Sr. shares this recipe from “NYS Conservation Officer's Cookbook.” Hot German Pasta Salad 

 

2 cups (8oz.) shell or elbow macaroni, uncooked  
1 teaspoon salt 

6 slices bacon       
¼ teaspoon celery seed
1/3 cup chopped onion     
1/8 teaspoon pepper
1 Tablespoon flour      

1/8 cup apple cider vinegar 

1 Tablespoon sugar      

¼ cup water 

 

Cook pasta; drain well.  While pasta is cooking, fry bacon until crisp; drain.  Cook and stir onion in bacon fat until tender, but not browned.  Stir in flour, sugar, salt, celery seed and pepper.  Cook over low heat until mixture begins to boil.  Remove from heat.  Stir in vinegar and water.  Return to medium heat; stir constantly, until mixture comes to a boil.  Boil and stir for 1 minute; remove from heat.  Crumble bacon, and add with warm, drained pasta to hot dressing.  Cook, stirring gently, until pasta is coated and heated through.  Serve hot.         “NYS Conservation Officer’s Cookbook” 


JUNE 2018

RECIPE CORNER:  With rhubarb in season, Nellie Robert’s recipe on page 116 of our church cookbook, “Treasures from Heaven”, is just right! 

Rhubarb Peach Pie 

2 cups peaches
¼ cup orange juice
2 cups rhubarb  
2 Tablespoons butter
1 cup sugar  
1 beaten egg
3 Tablespoons quick-cooking tapioca Granulated sugar 

 

Combine peaches, rhubarb, 1 cup sugar, tapioca, orange juice, melted butter and let stand for 15 minutes.  Pour into unbaked pie crust, cover with remaining crust.  Brush beaten egg over crust and bake for 35 minutes at 375 degrees.   


MAY 2018

RECIPE CORNER:  This recipe, from the kitchen of Lucy Emery, of Mexico, makes a pretty dish for a dinner table in springtime - and it tastes as good as it looks.  

PINK SALAD 

1 can condensed milk

 1 can cherry pie filling

 1 large can crushed pineapple, semi-drained 

1 container Cool Whip 

 

Place the condensed milk in a mixing bowl.  Fold in the cherry pie filling.  Fold in the crushed pineapple.  Finally, slowly fold in the Cool Whip.  Refrigerate overnight and serve.    


 

April 2018

Recipe Corner: Straight from the kitchen of Barb Lighthall!

HOT CROSS BUNS

1 cup sugar            2 cups of milk

                     1 tsp. salt               1 cup butter or margari
1 tsp. cinnamon     2 large eggs
3 pkg active dry yeast  1/3 cup citron (optional)

8 – 9 cups flour  ½ cup currants or raisins


In a 2 quart saucepan slowly warm milk and butter to 120 to 130 degrees F. Butter does not need to melt. In a large mixer bowl combine sugar, salt, cinnamon, yeast and 2 cups of flour. With mixer on low speed gradually beat liquid into dry ingredients. Increase speed to medium; beat 2 minutes scraping bowl with rubber spatula. Beat in eggs and 2 cups of flour continue beating for 2 minutes. With a spoon, stir in enough additional flour (about 4 ¼ cups) to make a soft dough. Turn dough on lightly floured surface; add currants and citron, knead until smooth and elastic, about 10 minutes. Shape into a large ball, turn over in a large greased bowl to grease top. Cover; let rise in warm place until dough is doubled, about 1 hour. Punch dough down on lightly floured surface, divide into 24 pieces shape into balls; place evenly in pans. With scissors cut a small cross in the top of each bun. Cover with towel and let rise until double, about 1 hour. Preheat oven to 350 degrees. Bake 30 minutes or until brown. In a small bowl mix 1 ½ cups confectioners’ sugar, 2 tbsp. milk, 2 tbsp. butter, softened, ¼ tsp. lemon flavoring, adding more sugar or water to make icing thin enough to spread. Let buns cool for about 20 minutes then spread icing in the cross cuts on the buns



 

MARCH 2018 RECIPE CORNER: 

 This recipe, for the month of St. Patrick’s Day, gives a tip of the hat to the Irish.  But, the history of the actual Reuben sandwich is debatable.  As reported by: www.nydailynews.com, “Bringing together Irish corned beef, Jewish rye, German sauerkraut, Swiss cheese, and Russian dressing, the sandwich was created in 1914 at Manhattan's now-defunct Reuben's Delicatessen, according to legend.”


 REUBEN LOAF – Helen Murray, “Treasures from Heaven” Cookbook, Page 88 


2 beaten eggs                                      1 – 8 ounce can sauerkraut, drained and chopped
2 cups soft bread crumbs (2 ½ slices bread)                         ½ teaspoon caraway seed
2 teaspoons parsley                                                                  1 cup shredded Swiss cheese
1 small clove garlic, minced                                     3 slices Swiss cheese, cut diagonally
2 – 12 ounce cans corned beef, finely chopped                                                                        

 

Combine eggs, bread, parsley and garlic.  Stir in corned beef, mix well.  On foil or wax paper, pat mixture into a 10 x 10 inch square.  Combine sauerkraut, caraway and shredded cheese.  Mound in center of corned beef. Wrap meat around sauerkraut mixture forming loaf.  Seal seams and ends.  Place loaf in greased 13 x 9 inch baking pan.  Bake at 350 degrees for 45 minutes.  Top with cheese triangles, bake 5 minutes more.  Makes 8 servings. 

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FEBRUARY 2018

RECIPE CORNER: It is the season to warm up with chili! Sue Morton is sharing her recipe for chili made in the crock pot, which can also be found in our church cookbook “Treasures from Heaven.” This chili will be served at the UMMen’s 

Halfway Night. Come and enj

CROCK POT CHILI 


  • ½ pound kidney beans (can)
  •  1 green pepper, coarsely, chopped 
  • 2 1 lb cans tomatoes 2 cloves garlic, crushed 
  • 2 pounds coarsely ground chuck (browned) 
  • 2 medium onions, coarsely chopped 
  • 2-3 Tbsp chili powder 1 tsp pepper 
  • 1 tsp cumin Salt to taste 

Drain kidney beans. Put all ingredients in crock pot in order listed. Stir once. Cover and cook on LOW for 10-12 hours. HIGH for 5-6 hours.


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RECIPE CORNER:  Our recipe this month is for a colorful, and nutritious,pizza snack that Muriel DeLong created and served at a recent coffee hour following worship.  

Thanks for cooking and for sharing Muriel!


January 2018

VEGGIE PIZZA SNACK


  • 2 cans (8 oz. size) Pillsbury refrigerated crescent rolls 
  • ¼ cup shredded carrots 1 pk
  • 1 Roma tomato, seeded and chopped 
  • 1 bottle (16 0z.) ranch dressing
  •  Assorted other chopped vegetables such as broccoli, green peppers, red peppers and cauliflower Preheat oven to 375 degrees
  • In an ungreased 11inch x 17inch cookie sheet, spread out the unrolled crescent rolls- pinching the sides to each other to form a continuous crust. 
  • Start a new pan with the remaining dough.
  • Bake for 13 - 17 minutes watching to see that the crust does not burn.
  •  Cool completely (about 30 minutes).
  •  In a small bowl mix the softened cream cheese and ranch dressing until smooth. 
  • Spread mixture over cooled crust.Top with vegetables. 
  • Cut into bite size pieces. Refrigerate any left overs






Past Recipe 2 (pdf)

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