Church Supper Recipes

Classic potluck meals to serve big groups.

BY: David Joachim, Editor


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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

    Melt four tablespoons butter and crunch bouillon into hot butter. Sauté turkey in butter for 2-3 minutes, stirring to heat evenly. Remove turkey and add mushrooms to butter. Sauté for 2-3 minutes and add to turkey. Keep turkey and mushrooms hot. In same pan used to sauté, melt remaining four tablespoons butter and blend in flour. Gradually add milk, stirring until sauce is smooth and thick. Add cheese, salt, sherry, and nutmeg, stirring until cheese is melted. Butter a 9x13 inch baking dish. Spread spinach over bottom. Cover with turkey and mushroom mixture. Pour sauce over all and bake at 350-F for 30 minutes, or until heated through and bubbly. Serves 8.


    Classic Lasagna Plus Two
    The eggs and zucchini are the two pluses--they make the difference!


  • 1 pound ground beef
  • 3/4 cup chopped onions
  • 2 tablespoons olive oil
  • 1 can (28 ounces) Italian tomatoes
  • 2 cans (6 ounces each) tomato paste
  • 2 cups water
  • 4 tablespoons chopped parsley
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1/2 teaspoon oregano
  • 8 ounces lasagna noodles
  • 1 pound cottage or ricotta cheese
  • 8 ounces mozzarella cheese, shredded
  • 1 cup grated Parmesan cheese
  • 3 hard boiled eggs, sliced
  • 2 cups thinly sliced zucchini

    In large heavy pan, lightly brown beef and onion in oil. Add tomatoes (with juice), tomato paste, parsley, salt, garlic powder, pepper, and oregano, and simmer uncovered about 30 minutes. Meanwhile, cook lasagna noodles as directed. In 9x13 baking pan, spread about 1 cup of sauce. Then alternate layers of noodles, sauce, cottage or ricotta cheese, mozzarella, Parmesan, hard-boiled eggs, and zucchini, ending with sauce, mozzarella, and Parmesan. Bake at 350-F for 40-50 minutes, or until lightly browned and bubbling. Serves 6-8.


    --Sally Hale, Dublin Community Church, Dublin, NH


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