Beliefnet
As these recipes from "The Church Supper Cookbook" show, some of America's most beloved and time-tested dishes originated at potluck suppers in houses of worship. Next time you're invited to a communal meal, bring one along.

Baked Beans
Golden Potato Salad
Cole Slaw for 24
Chicken and Corn Pudding
Classic Lasagna Plus Two
Turkey Florentine Casserole
Ham Loaf
Cheese Strata
Scripture Cake
Chocolate Angel Pie

Grace Manney's Baked BeansBoth Grace and her recipe are well known at the Mendon Community Church.

 

  • 1 pound yellow-eye beans
  • 1 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon dry mustard
  • 1/3 pound salt pork, thinly sliced
  • Soak beans overnight. Leave in soaking water and add sugar, salt, and mustard. Add water as necessary to cover beans. Cook until beans are tender. Turn into bean pot or Dutch oven, arranging salt pork slices on top. Cover and bake at 275-F for 6-8 hours, adding water from time to time when dry. Serves 6-8.

     

    --Ruth French, Mendon Community Church, Mendon, VT

     



    Golden Potato Salad
  • 6 cups peeled, diced, and boiled potatoes
  • 1/2 cup diced cucumber
  • 1/2 cup chopped onion
  • 2 tablespoons chopped chives
  • 2/3 cup mayonnaise
  • 1/3 cup yogurt
  • 2 tablespoons cider vinegar
  • 1 tablespoon prepared mustard
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • Paprika

    Combine potatoes, cucumber, onion, and chives in large bowl. Blend mayonnaise, yogurt, vinegar, mustard, salt, and pepper in small bowl. Pour over potato mixture and blend thoroughly. Refrigerate several hours. Sprinkle with paprika before serving. Serves 6-8.

    --Carol Jensen, United Church of Hardwick, Hardwick, VT
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    Cole Slaw for 24

  • 4 cups mayonnaise
  • 1 cup sugar
  • 1 cup vinegar
  • 4 teaspoons salt
  • 1/4 teaspoon pepper
  • 8 teaspoons prepared mustard
  • 2 teaspoons celery seed
  • 12 cups shredded cabbage

    With electric mixer or blender, combine mayonnaise, sugar, vinegar, salt, pepper, mustard, and celery seed. Toss with cabbage and chill.

    --Edith Downing, Killingworth Congregational Church, Killingworth, CT
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    Chicken and Corn Pudding
    A smooth taste that goes well with other casseroles and with salads.

  • 2 cups diced cooked chicken
  • 3 eggs, well-beaten
  • 3 cups milk
  • 2 tablespoons flour
  • 1 1/2 teaspoons salt
  • 1/8 teaspoon pepper
  • 1/4 cup minced onion
  • 1/4 cup green pepper
  • 1 3/4 cups canned whole-kernel corn, drained
  • Place chicken in greased casserole dish. Beat eggs, milk, and flour together in bowl, and add salt, pepper, onion, green pepper, and corn. Pour over chicken. Bake at 325-F for 1 hour or longer--until custard is set and knife inserted in center comes out clean. Serves 6-8.

     

    --Alma L. Hedrick, Harwinton Congregational Church, Harwinton, CT

     



    Turkey Florentine
    Turkey, spinach, and mushrooms in a smoothly delicious sauce.

  • 8 tablespoons butter
  • 1 chicken bouillon cube
  • 3 cups diced cooked turkey
  • 1 cup canned, drained mushrooms
  • 1/4 cup flour
  • 2 cups milk
  • 1 cup grated Colby or Cheddar cheese
  • 1 teaspoon salt
  • 3 tablespoons sherry
  • Dash of nutmeg
  • 2 packages (10 ounces each) frozen chopped spinach, cooked and drained
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