Once each month at Central Church of God, 5301 Sardis Road Charlotte, NC , women gather for dinner and fellowship. It's always on a Tuesday. For details call 704.364.5003
Does your church anywhere in the world have an upcoming, food-related event as a fund raiser or community outreach? If it's open to the public we are glad to publicize it here free. Allowiing as much advance notice as possible send information to janetgroene@yahoo.com. Subject to space available.
Worshipful Waffle Casserole
This easy casserole is ideal for a potluck prayer breakfast. It's easy to serve and everyone will rave about it. Each deep, 9 X 13-inch pan makes 12 portions. Complete the plate with fresh fruit such as a few sections of orange and a bunchling of grapes. Waffles fit better if you make or buy waffles that come in squares, not rounds.
Frozen or homemade waffles
I bottle or can crumbled real bacon bits (about 6 ounces)
12-ounce package grated Cheddar
10 large eggs
1 cup milk
½ teaspoon each salt, pepper
Spray a 9 X 13-inch baking dish or pan and line the bottom with waffles, cutting to fit as necessary. Save scraps for another use. Sprinkle half the bacon bits and grated cheese over waffles. Add another layer of waffles and sprinkle with remaining cheese and bacon.
Whisk eggs and milk with salt and pepper and pour over waffles. Cover with plastic wrap and refrigerate several hours or overnight. Bake at 350 degrees until eggs “set”. Let cool 10 minutes, then cut into squares.
See more of Janet's potluck recipes at http://www.CampAndRVcook.blogspot.com
and
http://www.BoatCook.blogspot.com
Monday, November 9, 2009
Sunday, November 1, 2009
Recipes for a Church Supper
Grace Community Church, Auburn, WA invites the community to its Thanksgiving Dinner and Concert on Saturday, Nov 21 at 5 p.m. The meal is potluck, followed by a jazz concert. For details call (253) 833-5660
(Your food-related church event listed here free. E-mail janetgroene@yahoo.com. Listings subject to available space. Allow at least 3 weeks notice).
Are you called upon to feed a huge crowd at a church fund raiser, outreach dinner or special occasion? This casserole puts a ruffle on an ordinary meal.
Genesis 50:26 Fruit Casserole
Joseph was “an hundred and ten” years old, a reminder that this generous fruit casserole will feed 110 people. It’s especially good with ham, turkey or chicken. When bought in large, # 10 sizes, canned fruit is an excellent value and, for a special occasion it makes a far more festive side dish than the same old peas and carrots.
To bake this you’ll need two deep pans, about 15 X 12 inches each.
5 sticks butter or margarine
4 tablespoons curry powder
2 tablespoons cinnamon
2 pounds brown sugar
Total of about 200 ounces pineapple chunks (e.g. 10 cans @ 20 ounces each)
Total of about 240 ounces sliced or diced peaches (e.g. 8 cans @29 ounces each)
2 #10 can diced pears
Total of 4 pounds no-stem maraschino cherries ( 4 jars @ 16 ounces each)
1 1/4 cups cornstarch
2 1/2 quarts liquid
Melt butter in a big stockpot and stir in curry, cinnamon and sugar over low heat until you have a smooth sauce. Turn off heat and set aside.
Drain all fruit, reserving 2 ½ quarts (10 cups). Add water if necessary or, if you have leftover juice, save it for fruit punch). In a cold, 3- or 4- quart saucepan, slowly stir juice into cornstarch until you have a smooth paste, then add remaining juice, stirring constantly. Cook over low-medium heat, stirring until it’s smooth and thick.
Gently stir fruit and cornstarch mixture into butter mixture until everything is evenly mixed. Divide fruit mixture into buttered pans and bake at 350 degrees 45- 60 minutes. Serve hot as a side dish.
His Eye is On the Sparrow Bread
Biscuits are cut into individual “sparrows” while your homemade pumpkin butter provides a delicious sauce. Bring this to the next potluck supper or serve it as refreshments at a tea.
3 tubes refrigerator biscuits
1 stick butter, melted
1 teaspoon cinnamon
1 cup sugar
Heat oven according to directions on the biscuit package. Cut biscuits in half. Melt butter. Mix cinnamon and sugar on a paper plate. Dip biscuits in butter, then cinnamon sugar and arrange in a buttered tube pan. Bake until golden.
2 cans pureed pumpkin, 15 ounces each (not pumpkin pie filling)
16-ounce bottle unsweetened applesauce
½ cup packed brown sugar
1 teaspoon each ground ginger, cinnamon and nutmeg
Stir everything together and boil gently, stirring often, 30 minutes until it’s thick. Just before serving place bread on a rimmed dish or shallow bowl that will hold the sauce. Spoon pumpkin sauce on top and in the center. Additional sauce can be put in a bowl on the side. Provide two spoons and/ or tongs. To serve themselves, guests tear off a sparrow or two with a portion of sauce. Serve warm or at room temperature. Serves 30 @ 2 sparrows each.
Thursday, October 29, 2009
Oberammergau Passion Play
2010 is the year of the Passion Play that in the year 2000 was attended by 200,000 Americans To start your travel planning now for a trip to the Bavarian Alps, go to www.oberammergau-passion.com
Sunday, October 25, 2009
Election Day Turkey Dinner
If you vote in Ellisburg, New York in the beautiful Thousand Islands area, celebrate with an Election Day Turkey Dinner on Tuesday, November 3, 2009 at the Ellisburg United Methodist Church on Route 289. Dinners are $8 adults, $4 ages 5 to 12, under age 5 free. Take-outs are available from 4 p.m., when the Christmas Craft Bazaar and Book Sale also begins. Dinner service starts at 5 p.m.
Apple-Plied Economics
A tiny, country church in Vermont grossed $30,000 at its annual apple pie festival and, after expenses are met, should net more than $20,000 for the year’s budget. Volunteers made 1,500 pies using apples freshly harvested from local orchards. Could your congregation turn a once-a-year food event into a powerful force for good? What would your signature dish be?
Peachy Pecan Bread-of-Life Pudding
Two of the most affordable items in the church pantry are day-old bread and canned peaches. Turn them into a delectable dessert or breakfast for a group by doubling or tripling this recipe. Or, bake a batch for the dessert table at a potluck supper. It’s not fussy about temperatures. Serve it warm, at room temperature or chilled.
16-ounce loaf stale bread, diced
1 quart milk ( or less)
About 3 cups canned peaches, diced
1 cup chopped pecans
4 eggs
1 cup white or brown sugar*
1 teaspoon vanilla
1 teaspoon maple flavoring
Butter-flavor spray
Scatter diced bread in 2 greased 9 X 13-inch baking pans. Drain peach juice and add milk to make 1 quart (4 cups). Scatter peaches and chopped nuts over bread.
Whisk together eggs, milk mixture, sugar, vanilla and maple until smooth. Pour over bread, spray with buttery spray and bake about 30 minutes, or until set, at 325 degrees. Let cool 10 minutes, then use a serrated knife to cut in squares. Serves 16.
*If peaches were canned in sweet syrup, little or no additional sweetening is needed.
Dollar savers for this recipe:
* Use reconstituted nonfat dry milk.
* Shop the day-old bakery for bread
* Bargain brand canned peaches are OK.
* When serving this for a dessert, top with whipped topping, whipped cream, vanilla sauce, caramel ice cream topping or whatever the budget allows. For breakfast serve with pancake syrup. It’s also good plain
Do you have an upcoming church food event? A good potluck or fund raiser recipe to share. E-mail janetgroene@yahoo.com
Apple-Plied Economics
A tiny, country church in Vermont grossed $30,000 at its annual apple pie festival and, after expenses are met, should net more than $20,000 for the year’s budget. Volunteers made 1,500 pies using apples freshly harvested from local orchards. Could your congregation turn a once-a-year food event into a powerful force for good? What would your signature dish be?
Peachy Pecan Bread-of-Life Pudding
Two of the most affordable items in the church pantry are day-old bread and canned peaches. Turn them into a delectable dessert or breakfast for a group by doubling or tripling this recipe. Or, bake a batch for the dessert table at a potluck supper. It’s not fussy about temperatures. Serve it warm, at room temperature or chilled.
16-ounce loaf stale bread, diced
1 quart milk ( or less)
About 3 cups canned peaches, diced
1 cup chopped pecans
4 eggs
1 cup white or brown sugar*
1 teaspoon vanilla
1 teaspoon maple flavoring
Butter-flavor spray
Scatter diced bread in 2 greased 9 X 13-inch baking pans. Drain peach juice and add milk to make 1 quart (4 cups). Scatter peaches and chopped nuts over bread.
Whisk together eggs, milk mixture, sugar, vanilla and maple until smooth. Pour over bread, spray with buttery spray and bake about 30 minutes, or until set, at 325 degrees. Let cool 10 minutes, then use a serrated knife to cut in squares. Serves 16.
*If peaches were canned in sweet syrup, little or no additional sweetening is needed.
Dollar savers for this recipe:
* Use reconstituted nonfat dry milk.
* Shop the day-old bakery for bread
* Bargain brand canned peaches are OK.
* When serving this for a dessert, top with whipped topping, whipped cream, vanilla sauce, caramel ice cream topping or whatever the budget allows. For breakfast serve with pancake syrup. It’s also good plain
Do you have an upcoming church food event? A good potluck or fund raiser recipe to share. E-mail janetgroene@yahoo.com
Saturday, October 10, 2009
Food and Fellowship at a Church Supper
Vanderbilt Presbyterian Church, Naples, Florida offers Wednesday night suppers at 6:30 in the Fellowship Hall. For details call the church office at (239) 597-5410. For those who can make a donation, it’s suggested to be $4 per person or $10 per family.
And for your next potluck contribution....
Ham and Egg Dinnerole
Add asparagus to turn affordable breakfast ingredients into a supper dish for a church potluck or luncheon.
10-ounce package frozen, cut asparagus
1 cupful from a bag of frozen onions and peppers
1 pound fully cooked ham, diced
8 hard-cooked eggs
2 cans condensed cream of chicken soup
1 soup can half and half
About 1 ½ cups small croutons
Put vegetables in a pan with ½ cup water, bring to a boil, cover, turn off heat and set aside 5 minutes. Drain very well and put in a buttered 9 X 13-inch casserole. Sprinkle with ham and chopped eggs. Whisk soup and half and half and spread evenly over casserole. Sprinkle with croutons and bake 40 minutes at 350 degrees until heated through. Keep warm. Serves 8.
Cook’s note: For a luncheon for 8, assemble this in 8 sprayed ramekins and bake until heated .
And for your next potluck contribution....
Ham and Egg Dinnerole
Add asparagus to turn affordable breakfast ingredients into a supper dish for a church potluck or luncheon.
10-ounce package frozen, cut asparagus
1 cupful from a bag of frozen onions and peppers
1 pound fully cooked ham, diced
8 hard-cooked eggs
2 cans condensed cream of chicken soup
1 soup can half and half
About 1 ½ cups small croutons
Put vegetables in a pan with ½ cup water, bring to a boil, cover, turn off heat and set aside 5 minutes. Drain very well and put in a buttered 9 X 13-inch casserole. Sprinkle with ham and chopped eggs. Whisk soup and half and half and spread evenly over casserole. Sprinkle with croutons and bake 40 minutes at 350 degrees until heated through. Keep warm. Serves 8.
Cook’s note: For a luncheon for 8, assemble this in 8 sprayed ramekins and bake until heated .
Sunday, October 4, 2009
Episcopal Church of the Nativity Huntsville
Church of the Nativity Bazaar
Turkey Casserole
This recipe, served at the Church of the Nativity Episcopal Church in Huntsville, Alabama appears in A Second Serving of Selections, a fund-raiser cookbook published by the Huntsville Junior League. It makes about 30 servings and is baked in two, deep 9 X 13-inch baking pans.
2 cups chopped celery
2 cups chopped onion
4 sticks butter
4 small bags herb stuffing
4 cups chicken stock
2 cups mayonnaise
12 cups chopped, cooked turkey
8 hard-cooked eggs, chopped
3 cups milk
3 cups chicken stock
Topping:
4 cans condensed cream of chicken soup (or cream of mushroom or two of each)
2 cups chicken stock
1 cup grated sharp Cheddar cheese
Saute onions and celery in butter until crisp-tender. Mix with (dry) herb dressing and 4 cups chicken stock. Set aside. Combine turkey with mayonnaise and set aside. Divide half the dressing between two buttered pans and spread in an even layer. Top with turkey mixture and remaining dressing mixture.
Mix eggs, 3 cups milk and 3 cups stock. Pour over dressing in pans, cover and refrigerate overnight. To continue, whisk together soups and 2 cups stock. Spread over casseroles and sprinkle with cheese. Bake 45 minutes at 350 degrees.
Janet’s note: let stand 10 minutes and cut into serving-size squares with a serrated knife. Use a pancake turner to serve squares. Do the math to determine how many servings you will have. A 9 X 13-inch cassole can be cut 3 X 6, 3 X 5, 2 X 8 and so on. When serving a fund raiser it's always useful (and it can be fun too) to do a trial shopping list and a sampling of the recipe. Costs depend on where you shop and how many donations go into the recipe.
Turkey Casserole
This recipe, served at the Church of the Nativity Episcopal Church in Huntsville, Alabama appears in A Second Serving of Selections, a fund-raiser cookbook published by the Huntsville Junior League. It makes about 30 servings and is baked in two, deep 9 X 13-inch baking pans.
2 cups chopped celery
2 cups chopped onion
4 sticks butter
4 small bags herb stuffing
4 cups chicken stock
2 cups mayonnaise
12 cups chopped, cooked turkey
8 hard-cooked eggs, chopped
3 cups milk
3 cups chicken stock
Topping:
4 cans condensed cream of chicken soup (or cream of mushroom or two of each)
2 cups chicken stock
1 cup grated sharp Cheddar cheese
Saute onions and celery in butter until crisp-tender. Mix with (dry) herb dressing and 4 cups chicken stock. Set aside. Combine turkey with mayonnaise and set aside. Divide half the dressing between two buttered pans and spread in an even layer. Top with turkey mixture and remaining dressing mixture.
Mix eggs, 3 cups milk and 3 cups stock. Pour over dressing in pans, cover and refrigerate overnight. To continue, whisk together soups and 2 cups stock. Spread over casseroles and sprinkle with cheese. Bake 45 minutes at 350 degrees.
Janet’s note: let stand 10 minutes and cut into serving-size squares with a serrated knife. Use a pancake turner to serve squares. Do the math to determine how many servings you will have. A 9 X 13-inch cassole can be cut 3 X 6, 3 X 5, 2 X 8 and so on. When serving a fund raiser it's always useful (and it can be fun too) to do a trial shopping list and a sampling of the recipe. Costs depend on where you shop and how many donations go into the recipe.
List your congregation's upcoming church supper here free. E-mail JanetGroene@yahoo.com
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