of Houston, TX,
NWCUUC Recipes
I'll admit it ... one of my favorite things about this church is the FOOD! We've got some terrific cooks in our midst (even a professional chef) and our potlucks and Second Saturday Suppers are legendary. Here's some favorite recipes, graciously shared by our members.
Baked Brie Dip
1 lb. Brie
1 package Cream Cheese
2 onions, chopped
1 + cloves garlic, chopped
1 tsp. dill
1 tsp. brown sugar Worcestershire sauce
1/2 cup sour cream
french bread
sliced crudités
round loaf of bread
Remove rind from Brie and chop Brie into small pieces. Place in microwavable bowl with cream cheese, also chopped. Microwave on high until melted, stirring occasionally. In skillet, cook onions in 1 Tbsp butter and 1 Tbsp olive oil over medium heat til caramelized (approx 15 - 20 minutes.) Add garlic during last five minutes of cooking. Add onion mixture to cheese mixture; blend well. Add dash of W. sauce, dill, sour cream and brown sugar. Mix well. Take round loaf, slice off top, and hollow out, leaving a 1/2 wall all the way around.If taking somewhere and will heat later: Toast loaf til dry. Later, you can microwave cheese mixture and pour it in loaf. If eating at home (this is the BEST way): After hollowing out loaf, pour cheese mixture inside and replace top of loaf like a lid. Wrap entire loaf in aluminum foil and bake at 350 for 40 minutes. (Cheese gets puffy and yummy.....after eating up dip, cut loaf into slices.)
--Joanna Fontaine Crawford
Beer Bread
3 cups self-rising flour
1/2 cup sugar
1 can beer
1/2 tsp salt
Mix ingredients with a fork just until mixed.
Pour mixture into a greased loaf pan and bake at 350 for 40 minutes. Brush generously with melted butter and return to oven for 10 minutes. Remove from pan and serve immediately with more butter.
Chicken Dressing Casserole
Freezes well!
2 Boxes Cornbread Stovetop Stuffing
1 cn French style green beans(drained)
1 cn Cream of celery soup
1 cn Cream of chicken soup
1 c Milk, mix soups and milk
1 cn Mushrooms
2 c Cut up cooked chicken
Prepare the stuffing as directed on the box. Put 1/2 of the stuffing in bottom of 9 x 13 inch baking dish. Layers as follows: green beans, chicken, soups, mushrooms. Top with dressing remaining. Bake at 350 degrees for 40 minutes. Serve with salad. Can be made ahead.
Corn Spoonbread
1 1/2 c milk
1 c Buttermilk
1 c Cornmeal
1 c frozen corn kernels
1/4 c Butter or margarine
1 Tbsp Sugar
1/2 tsp Baking soda
3 lg Eggs, separated
This souffle type of preparation must be served directly from the oven. You can vary it by adding a little chopped jalapeno, chopped green onion or shredded cheese.
Preheat oven to 350øF. and grease a 1 1/2 quart casserole. Heat milk and buttermilk until just boiling; add cornmeal in a thin stream, stirring until mixture is thick and smooth. Remove from heat and stir in kernels, butter, sugar and baking soda. Beat egg yolks and stir into mixture. Beat eggs whites until stiff and gently fold into batter. Pour into casserole and bake 45 minutes. Spoonbread will be puffed and golden brown. Serve immediately.
Green Chile Corn Casserole
6 oz cream cheese
2 Tbsp butter or margarine
1/4 cup milk
Soften cheese with butter and milk in microwave. Stir.
Add 2 cans shoepeg corn, drained, and 1 can green chile peppers, chopped and drained.
Stir. Bake covered at 350 for 30 minutes.
Hearty Italian-Style Soup
Don't you love to serve something that looks and tastes as if you have been working hard on its preparation, but it is really so easy that you almost hate to admit it? Such is the Hearty Italian-Style Soup recipe I acquired long ago when I was visiting with a favorite niece. I could not believe how quick-to-make and delicious this soup was. Although my Italian ancestors would roll over in their graves if they knew about the shortcuts, I am proud to make it and serve it to my family and friends. It is hearty enough for that!
1/2 pound Italian-style sausage, cut into 1/2 inch pieces
3/4 cup frozen chopped onion
1 clove garlic, minced (can use powder)
3 (14 1/2-ounce) cans beef broth
1 (14 1/2-ounce) can stewed tomatoes
1/2 cup dry white wine (optional)
1/2 teaspoon sugar
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon marjoram
2 ounces fettuccine, linguine or spaghetti, broken into 2-inch lengths
1 (16-ounce) package frozen Italian-style vegetables
Freshly ground black pepper (optional)
Chopped parsley (optional)
Grated Parmesan cheese (optional)
In a large pot, sauté sausage, onion and garlic. Drain and return to pot. Add beef broth, tomatoes, wine, sugar, oregano, basil and marjoram. Bring to a boil. Reduce heat and simmer 10 minutes. Add pasta; bring to boil, reduce heat and simmer 5 to 6 minutes. Add vegetables and continue to simmer until vegetables and pasta are tender, about 5 minutes. Sprinkle with black pepper and parsley to garnish. Serve with Parmesan cheese.
Makes 6 to 8 servings.
-- Cheryl Anne Marshall
Jambalaya
1/2 lb andouille sausage, sliced
1/2 lb tasso ham, diced
3/4 lb boneless, skinless chicken breasts, chopped
2 bay leaves
2 Tbsp +3/4 tsp. Cajun Magic spice
1 cup onion, chopped 1 cup celery, chopped
1 cup bell pepper, chopped
1 Tbsp minced garlic
1/2 cup tomato sauce
1 can Rotel tomatoes w/chiles
2 1/2 cups chicken broth
1 1/2 cup uncooked rice
Cook andouille, chicken and tasso until meat starts to brown, 4-5 minutes, stirring frequently. Stir in bay leaves, Cajun Magic, and 1/2 cup each of onion, celery, and bell peppers and the garlic. Cook until vegetables start to soften, 6-8 minutes, stirring and scraping pan bottom frequently. Stir in tomato sauce and cook about 1 minute, stirring often. Stir in remaining vegetables and Rotel. Stir in broth and rice, mixing well. Bring mixture to a boil, stirring occasionally. Reduce heat and simmer, covered, over very low heat until rice is tender but still chewy, about 30 minutes. (if you prefer to finish this dish by baking it once stock and rice are added, transfer mixture to an ungreased 13x9x2 inch baking pan and bake, uncovered, at 350 until rice is tender but still chewy, about 1 hour. Stir well and remove bay leaves. Let set uncovered 5 minutes before serving.
--Tom Crawford
Peanut Butter Playdough
This edible playdough was used for one of our playgroup meetings. The kids had a ball! We covered a table with waxed paper and set out miniature marshmallows, raisins and sprinkles for decorating. Then, time to eat!
1 large jar smooth peanut butter
2 Tbsp honey powdered sugar
powdered milk
In a large mixer, blend peanut butter, honey, 1 cup powdered sugar and 1 cup milk. Blend until all ingredients are mixed. Add more powdered sugar and powdered milk until mixture is desired consistency. Refrigerate in an air-tight container or bag. Note: making this a day in advance seems to help texture.
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Houston, Texas