Church Supper Recipes

Classic potluck meals to serve big groups.

Continued from page 2

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.

 

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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.

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

     



  • 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
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