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Posted by on Apr 20, 2011 in Kitchen Tools, On the Basics, Our Favorites | 0 comments

Church Cookbooks

A stack of my favorites

Church (and other organizations) cookbooks are the best! It’s great to see the favorite recipes of your friends, and it’s a great way to discover new things to try. Next year, my church in Murfreesboro will turn 200 years old. There’s so much history there, and it’s really neat. Part of the festivities includes creating a cookbook. I submitted my a few of my go-to recipes, and I wanted to share with you here. Now together, these things wouldn’t make a very good meal, but they are some of my favorites to make, and eat!

Appetizer: Best Potato Soup

Main course: Crock-Pot Lasagna (adapted from Trinity Presbyterian’s cookbook – middle of the stack)

Side: Spanish Rice

Dessert: Chewie Brownie Cookies

Best Potato Soup

3 cups cubed potatoes
1 cup chopped celery
¾ cup chopped onion
2 cups water

Cook until vegetables are tender.

2 T butter
1 cube of chicken bouillon
Salt and pepper
2 T corn starch

When thickened, add 2 cups of half and half.

To serve, top with shredded cheddar cheese, chopped crispy bacon, and sliced green
onions.

Spanish Rice

1 medium onion, chopped
2-3 cloves of garlic, minced
1/2 stick of butter
2 cups rice (can mix white and brown, but make sure they have similar cooking times)
1 can diced tomatoes and chilis (Rotel)
Water
1/8 teaspoon black pepper, chili seasoning, and cumin (optional)

Melt butter and saute onions and garlic on medium.
Add rice to butter and brown for a few minutes, stirring very often.
Put tomatoes to a measuring cup and add water to 2 cups. You can drain the tomatoes first if the liquid is too hot for you. Pour into rice, stir, cover, and cook on low for about 10 minutes or until all water is absorbed. Check toward the end and add 1/4 cup water if needed.

Chewie Brownie Cookies

2/3 cup shortening
1 ½ up packed brown sugar
1 T water
1 t vanilla
2 eggs
1 ½ cup all-purpose flour
1/3 cup baking cocoa
½ t salt
½ t baking soda
2 cups (12 oz.) chocolate chips

Cream shortening, sugar, water, and vanilla. Add eggs one at time.

Combine flour, cocoa, salt, and baking soda, and gradually add to creamed mixture. Beat
until just blended, then add chocolate chips.

Drop onto ungreased baking sheets. Cook at 375 degrees for 7-9 minutes.

Cool for 2 minutes, and remove to cool on rack.

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