Church Supper Recipes

Classic potluck meals to serve big groups.

Continued from page 3

 

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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

     



  • Scripture Cake

  • 1 cup Judges 5:25 last clause (butter)
  • 1 cup Jeremiah 6:20 (sugar)
  • 1 tablespoon 1 Samuel 14:25 (honey)
  • 3 Jeremiah 17:11 (eggs)
  • 1 cup 1 Samuel 30:12 second food (raisins)
  • 1 cup Nahum 3:12 (figs), chopped
  • 1/4 cup Numbers 17:8 (almonds), blanched and chopped
  • 2 cups 1 Kings 4:22 (flour)
  • II Chronicles 9:9 (spices, such as cinnamon and nutmeg)
  • 1 teaspoon Amos 4:5 (leavener, such as baking soda)
  • 3 tablespoons Judges 4:19 last sentence (milk)

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    Cream Judges (butter), Jeremiah (sugar), and I Samuel (honey). Beat in the 3 Jeremiahs (eggs), one at a time. Add I Samuel (raisins), Nahum (figs), and Numbers (almonds), and beat again. Sift together I Kings (flour), II Chronicles (spices), Leviticus (salt), and Amos (leavener, or baking soda). Add to first mixture. Lastly, add Judges (milk). Bake at 325-F for 1 and 1/2 hours, or until done.



    Chocolate Angel Pie
    Serve this heavenly food in small portions--a little goes a long way.

  • 2 egg whites
  • 1/8 teaspoon salt
  • 1/8 teaspoon cream of tartar
  • 1/2 cup sugar
  • 1/2 cup chopped nuts (any kind)
  • 1 1/2 teaspoon vanilla
  • 1 package (4 ounces) Baker's German Chocolate
  • 3 tablespoons water
  • 1 cup sweetened whipped cream
  • 1 Heath candy bar (1.4 ounces)

    Beat egg whites with salt and cream of tartar until foamy, Add sugar gradually. beating until stiff peaks hold. Fold in nuts and 1/2 teaspoon vanilla. Spread in 8-inch pan, building up sides. Bake at 300-F for 50 minutes. Cool.

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