Church Supper Recipes

Classic potluck meals to serve big groups.

BY: David Joachim, Editor

 

Continued from page 2

Sweet Ham and Pork Loaf

  • 1 pound (4 cups) ground cooked ham
  • 2/3-3/4 pound freshly ground raw pork
  • 2 eggs, beaten
  • 1 cup milk
  • 1 cup dry bread or cracker crumbs
  • 1 1/2 teaspoons dry mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

    Combine meat and add eggs. Stir in milk, crumbs, mustard, salt, and pepper, and mix well. Form into loaf and place on rack in baking dish, or pack into greased 9x5 inch loaf pan. Bake at 400-F until slightly browned (15-20 minutes). Meanwhile, prepare sauce.

    Sauce

  • 1/4 cup vinegar
  • 1/4 cup water
  • 3/4 cup brown sugar
  • 1 teaspoon prepared mustard or 1/2 teaspoon dry mustard

    Combine vinegar, water, brown sugar, and mustard in saucepan and bring to a gentle boil. Cook for five minutes.

    Remove loaf from oven and pour half the sauce over it. Return to oven for 30 minutes. At end of this time, pour over rest of sauce. Place loaf pan on cookie sheet to catch any sauce that might boil over, and bake for 15 more minutes. When loaf is done, invert pan and remove loaf at once to prevent sticking. Serves 6-8.

    --Shirley T. Oladell, Harwinton Congregational Church, Harwinton, CT

     



    Cheese Strata to Feed 24

     

  • 48 slices of day-old bread, trimmed of all crusts
  • 2 pounds Cheddar cheese, thinly sliced
  • 16 eggs
  • 10 cups milk
  • 2 teaspoons prepared mustard
  • 1/4 cup minced onion
  • 4 teaspoons salt
  • 1/2 teaspoon pepper

    Arrange half the bread slices in greased baking dishes 2 inches deep. Cover with cheese slices. Top with remaining bread. Beat eggs. Add milk, mustard, onion, salt, and pepper, and blend in. Pour over bread and cheese. Refrigerate one hour or overnight. Bake uncovered at 325-F for about 50 minutes, or until puffy and brown. Serves 24.

     

    --Nancy M. Alward, Christ Church, Exeter, NH

     



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