Church Supper Recipes

Classic potluck meals to serve big groups.

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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

     



  • Chicken and Corn Pudding

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    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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