Church Supper Recipes

Classic potluck meals to serve big groups.

BY: David Joachim, Editor

 

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

     



    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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