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| A Fresh Start January 2010 |
A cookbook created with inexpensive ingredients,
Easy cooking methods,
And using Angel Food food products
The Earth is the Lord’s and the fullness thereof!
Psalm 24:1
Please see websites below for other recipes.
www.angelfoodministries.com
Easy cooking methods,
And using Angel Food food products
The Earth is the Lord’s and the fullness thereof!
Psalm 24:1
Please see websites below for other recipes.
www.angelfoodministries.com
Spice Cake
2 cups flour
1-1/4 cups granulated sugar
1-1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon nutmeg
1 cup milk
2/3 cup tomato ketchup
2/3 cup vegetable shortening
3 Eggs
1/2 cup finely chopped walnuts
Grated peel of 1 lemon
Preheat oven to 350 F. Sift flour, sugar, baking soda, baking powder, salt, and nutmeg together into a large mixing bowl. In a separate bowl, place
milk, Ketchup, and shortening; beat 2 minutes with electric mixer. Add eggs and beat 2 minutes longer. Scrape Ketchup mixture into flour bowl and
slowly incorporate with an electric mixer. Fold in nuts and lemon peel. Spread batter evenly in 2 greased and floured 8-inch round layer pans or in a
13x9 baking pan. Bake 30 to 40 minutes or until cake tester inserted in center comes out clean. Allow cake to completely cool. Frost with butter
cream or cream cheese frosting if desired, but we like it just as it is in the 13x9 pan.
Any Bean Soup
2 lb dry pinto, butterbeans, great northern or navy beans
4 quarts water
1 thick slice of leftover ham, diced (1 cup)
¼ cup (1/2 stick) butter
1 medium onion, chopped
Salt and pepper to taste
¼ cup fresh parsley, optional
1 can crushed tomatoes, optional
Rinse the beans in hot water until they are clean. Place them in a stockpot, add the water, and bring to a boil. Reduce the heat and simmer for 3
hours or until tender. Heat the butter in a small skillet over medium heat. Sauté the onion until lightly browned. Add the onion to the pot of beans.
Remove two cups of the bean mixture, puree in a blender, and return to the soup. Add ham and tomatoes (optional) to soup mixture. Just before
serving, season the soup with salt and pepper to taste. Serves 12. Serve with thick country cornbread & slice of cheese! Sometimes I even add
leftover diced cooked carrots!
Black-eyed Pea Loaf
2 tablespoons butter
1/2 cup finely chopped onion
1/4 cup finely chopped red bell pepper
1 teaspoon curry powder
2 cups cooked black-eyed peas, drained
1/3 cup raw rolled oats
1/2 cup yellow corn meal
2 cups vegetable broth or chicken broth
Salt & pepper to taste
Preheat oven to 350°. Grease a 9-inch loaf pan. In a large skillet, heat the oil over medium-low heat and add the onion and chopped bell pepper;
sauté until the onion is tender and golden, about 5 minutes. Add the curry powder and cook, stirring, for about 2 minutes longer. Add the black-eyed
peas, rolled oats, cornmeal, and broth; stir well. Turn the black-eyed pea mixture into the prepared loaf pan; bake for 45 minutes, or until the oats
and cornmeal are cooked and have absorbed all the liquid. The consistency should be that of a very thick mush. Stir in salt and pepper to taste and
press the mixture firmly in the pan. Let the loaf cool; chill thoroughly in refrigerator. Turn loaf out of pan; cut into slices. Eat cold or fry in butter.
(Like Fried Polenta or Grits)
Mama’s Vegetable ‘Stoup”
1-2 pounds meaty beef ribs or soup bones with leftover roast beef
3 cups water
3 cups tomato juice
5 medium potatoes, peeled and cubed
5 medium carrots, chopped (or 1 lb. frozen)
1 medium onion, chopped
½ cup medium pearl barley (my addition)
1 can (28 ounces) tomatoes, undrained and crushed
1 to 1-1/2 teaspoons salt
½ teaspoon pepper
3 tablespoons cornstarch
½ cup cold water
Place ribs or soup bones, onions, tomato juice, and water in a Dutch oven or soup kettle. Slowly bring to a boil. Reduce heat; cover and simmer for 2
hours. Set ribs aside until cool enough to handle. Remove meat from bones; discard bones and return meat to broth. Add the potatoes, carrots,
barley, tomatoes, salt, and pepper. Cover and simmer for about an hour or until vegetables and barley are tender. Combine cornstarch and cold
water until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Serves about 8-10. Soup freezes well for
about a month. Can also be cooked in a slow cooker.
Meatloaf for Everyone!
2 eggs
1 cup uncooked oatmeal
2 Tbsp. Worcestershire sauce or Country Bob’s all-purpose sauce
1 medium sweet onion, chopped fine
1/4 cup ketchup
2 Tbsp. brown sugar
1 teaspoon salt
1/2 teaspoon black pepper
1 pound ground beef
1 pound ground pork (I use country pork sausage)
Glaze: 1 Tbsp. each water and brown sugar, 1 Tbsp. ketchup
Preheat the oven to 350 degrees. In a large bowl, lightly beat eggs; add oats, Worcestershire sauce, onion, ketchup, brown sugar, salt and pepper
and stir well. In another bowl, mix the beef and pork together. Add meat mixture to the oat mixture and gently knead until thoroughly blended. Put the
mixture into a loaf or meatloaf pan. Top with glaze. Bake until the meat shrinks from the sides of the pan, or until an instant-read thermometer
inserted into the center of the loaf reads 155 degrees. Remove loaf from oven, pour off excess fat and let stand for 15 minutes before serving. You
can also microwave this in small loaves or a large one. Place meat in glass microwave safe dish and make a hole in the middle like a giant doughnut.
Top with above glaze. Cook on medium for about 6 minutes, check doneness, if more cooking is needed, cook on high at intervals of 2 minutes until
done. Small individual loaves will cook much faster, sometimes in 3-4 minutes.
Simple and Delicious Tomato Soup
(From Christy Jordan at www.SouthernPlate.com )
1 cans tomato soup
15 ounce cans petite diced tomatoes, undrained
1 Tablespoon pesto sauce
Milk
In sauce pot place tomato soup, tomatoes, and pesto sauce. Fill tomato soup can with milk and pour that in as well. Stir and heat over medium until
heated through. Enjoy! (Note: You can buy the Classico Brand Pesto Sauce in jars usually on the Pasta aisle. Lots of uses for this great sauce.)
Teriyaki Onion Burgers – Ready for the Super Bowl!
1 pound ground beef
1/4 cup teriyaki marinade sauce
1 (3 ounce) can french-fried onions
4 slices cheddar cheese
4 hamburger buns split
Preheat a grill for high heat. In a medium bowl, mix together the ground beef, teriyaki marinade and French-fried onions. Form the mixture into 4
patties.
Lightly oil the grilling surface, and place patties on the preheated grill. Grill for 4 to 5 minutes per side, or until well done. Top with cheese, and
serve on hamburger buns. My new favorite buns are Earth Grains 100% Natural Thin Buns, no high fructose corn syrup, 100% Multigrain, 100 calories
per serving, toasted!
Delicious Creamy Crab Dip
Beat together 8 oz. cream cheese, 16 oz. green onion chip dip, 3 Tbsp. fresh squeezed lemon juice, two 8 oz. packages of imitation crabmeat or 1-2
cups of fresh crabmeat, 1 Tbsp. garlic powder, 2 Tbsp. Thai premium fish sauce or black pepper sauce (or I use 1 Tbsp. Watkins black pepper), 2
cups of your choice of shredded cheese (I use Colby Jack or Colby and Provolone). You can substitute 16 oz. sour cream with 1 cup finely diced
green onions including tops for the chip dip. Mix well. Chill for at least 30 minutes before serving. Serve with crackers or thin tortilla chips. Wheat
thins are great, especially the sun dried tomato ones.
Cinnamon Quesadillas
1 Roll original Crescent Rolls (go to www.pillsbury.com for coupon)
1 package cinnamon chips (same as chocolate chips)
Melted butter
Unroll dough into individual triangles. Lightly brush each triangle with melted butter. Place chips on top of half the triangles and press into dough.
Cover with other half of triangles and press into chips. Bake at 325 for about 10 minutes until triangles are lightly brown. Let cool slightly before
removing from baking sheet. You can also do these with chocolate chips and top with whipped cream or ice cream for dessert.
As you scurry about this Christmas, remember who it is all about! In the meantime, do some easy dishes to allow you to relax and not spend all your
time in the kitchen. You can even make the cranberry bars with Toll House prepared cookie dough or sugar cookie dough. Get some coupons for
cookies on www. Pillsbury.com. Have a blessed time!
Quick Potato Soup
1 bag of KROGER Frozen Potatoes O’Brien
1 stick butter
1 medium sweet onion
½ gallon 2% milk
About half bag or more of Instant Herb & Butter Mashed Potatoes
Melt butter in pan. Add onion and slightly cook until almost transparent. Spray slow cooker or heavy stew pot. Pour in the butter and onions. Add the
potatoes O’Brien and break apart. Sprinkle with salt and pepper to taste. Add the milk. Bring to boil and return to simmer, stirring frequently if in
pot, about once or twice in slow cooker on low. Check in one to two hours for potato doneness. If they are soft, slowly add instant potatoes to
desired thickness. We like ours really thick. Let simmer until desired taste and thickness. Serve with crumbled bacon, shredded cheese, and
chopped chives on top if desired.
In this season of holidays and harvest, we have access to some of the most healthy vegetables and fruit of the year. Please feel
free to swap sweet potatoes and pumpkin and sometimes even fall squash in these recipes. We have done so with very little
taste difference. When making the fruit butters you should taste after cooking before adding the sugar. Some apples will need
no sugar at all. Happy Harvest!
Meat Loaf Muffins
1 Egg
¾ Cup Milk
1 Cup (4 ounces) Shredded Cheddar Cheese
½ Cup Quick-Cooking Oatmeal
½ Cup Chopped Onion (May Substitute 3 Tbsp. Dry Onions)
1 Teaspoon Salt or to taste
1 Pound Lean Ground Beef
2/3 Cup Ketchup
½ Cup Packed Brown Sugar
1 ½ Teaspoons Prepared Mustard
Beat the egg and milk together. Stir in cheese, oats, onion and salt. Add beef and mix well. Overfill foil muffin pan liners. Combine ketchup, brown
sugar and mustard; spoon over muffins. Place on cookie sheet or in muffin pan. Bake uncovered at 350 for 20-30 minutes or until done in middle.
Cabbage Patch Supper
3 lb. lean ground beef
1 onion, chopped
1 tsp. salt
1 tsp. pepper
1 cup of cooked Minute Rice
1 large head of cabbage cut in small pieces
2 cans of tomato soup
Brown ground beef with salt, pepper, & onions, drain if necessary, add rice. In a casserole dish, layer half of the cabbage then half of the beef
mixture, next spread 1 can of the tomato soup. Repeat with the remaining cabbage, then beef mixture, & top with remaining tomato soup. Preheat
oven 350 degrees & bake for 1 hr. Sprinkle top with shredded Monterrey Jack cheese if desired.
No-Bake Cookie Bars
1 Cup (6-oz) Semisweet Chocolate Chips
3 Cups Confectioners' Sugar
1 3/4 Cups Crushed Vanilla Wafers (About 55 Wafers)
1 Cup Chopped Walnuts, Toasted
1/3 Cup Orange Juice
3 Tablespoons Light Corn Syrup
Additional Confectioners' Sugar
In a large microwave-safe bowl, melt chocolate chips; stir until smooth. Stir in the Confectioners' sugar, vanilla wafers, walnuts, orange juice and
corn syrup. Roll into 1-inch balls; roll in additional Confectioners' sugar. Store in an airtight container. Should make 50-60 balls
Ham and Lima Bean Soup
1 lb. frozen baby lima beans
2 cups chopped onions
2 garlic cloves, minced, or 2 Tbsp. minced garlic from jar
3 cups chicken stock
1 packet of butter and herb instant mashed potatoes
1 lb. Smoked Center Cut Ham, cut into chunks
1 cup coarsely chopped fresh carrots
2 tablespoons minced fresh parsley
1/2 teaspoon pepper or to taste
In a Dutch oven coated with nonstick cooking spray, cook onions and garlic until tender. Stir in the broth, ham, carrots, water, parsley, pepper and
lima beans. Bring to a boil. Reduce heat; cover and simmer for 50 minutes or until vegetables are tender. Add butter and herb instant potatoes to
desired thickness.
Cranberry Lemon Bars
1 cup (2 sticks) butter, softened
1 ¼ cups light brown sugar, packed
3 eggs
1 ½ teaspoons vanilla
1 teaspoon ginger
¼ teaspoon salt
1 ½ cups all-purpose flour
¾ cup diced dried cranberries
½ cup mini white chocolate chips
Preheat oven to 350°F. Make cake by beating butter and brown sugar together with an electric mixer until smooth. Add eggs, vanilla, ginger, and salt
and beat well. Gradually mix in flour until smooth. Mix 3/4 cup diced dried cranberries and white chocolate into the batter by hand. Pour batter into a
well-greased 9x13" baking pan. Use a spatula to spread the batter evenly across the pan. Bake for 35 to 40 minutes or until cake is light brown on
the edges. It is better to slightly under bake. Allow cake to cool.
FROSTING:
Combine 1 carton of cream cheese frosting (or make your own) with 1 Tbsp. lemon zest, 1 Tbsp. freshly squeezed lemon juice. When the cake has
cooled, use a spatula to spread frosting over the top of the cake. Sprinkle ¼ cup of diced cranberries over the frosting on the cake. Allow cake to sit
for several hours, then slice the cake lengthwise (the long way) through the middle. Slice the bars into diamond shapes… very rich!
Oatmeal Cream Cheese Bars
2 sticks unsalted butter, room temperature
2 cups all-purpose flour
1 ½ cups old fashioned rolled oats
¾ cup firmly packed brown sugar
1 teaspoon ground cinnamon
1 (11-ounce) bag butterscotch chips
1 (8-ounce) package cream cheese, room temperature
1 (14-ounce) can sweetened condensed milk
1 lemon, zest & juice
1 teaspoon vanilla extract
Preheat the oven to 350 degrees F. Line a 9x13 pan with buttered parchment paper leaving an overhang for handles. Mix the flour, oats and brown
sugar and pulse to combine. Add butter, cinnamon and butterscotch chips. Stir until the mixture forms clumps when pressed between your fingers.
Press half of the mixture into the bottom of the pan in an even layer, save the other half. Bake in the preheated oven just until slightly golden and set,
about 12 to 15 minutes. Remove from the oven and cool completely. Beat together the cream cheese, condensed milk, lemon zest and juice and
vanilla until no lumps of cream cheese remain. Spread evenly over the baked and cooled oatmeal mixture. Sprinkle the remaining half of the oatmeal
mixture over the cream cheese. Bake until the top is golden, about 40 minutes. Cool and chill before cutting. Run a knife around the edge of the pan,
and using handles, transfer the bars to a cutting board. Cut into squares with a sharp knife and serve.
Cordon Bleu Casserole
1 cup cubed leftover chicken or turkey
1 1/2 cups cubed ham
5 potatoes, thinly sliced or diced
2 carrots, diced
1 (8 ounce) can mushrooms, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can milk optional
Shredded Swiss Cheese
Preheat oven to 350 degrees F (175 degrees C). In a 9x13 inch baking dish, combine the ham, potatoes, carrots and mushrooms. Combine the soup
with the water. Mix well and pour over the mixture in the baking dish, stirring to coat. Sprinkle Swiss Cheese over top of casserole. Bake at 350
degrees F (175 degrees C) for 1 or more hours, or until carrots are tender.
PUMPKIN BUTTER
4 c. cooked pumpkin, mashed
1 (2 oz.) pkg. powdered pectin
4 1/2 c. sugar (I use brown sugar)
1 tbsp. pumpkin pie spice
1/2 tsp. unsalted butter
Cook pumpkin in slow cooker with ½ cup apple juice or cider until soft and thick. I leave it on at least 4-6 hours. Mash with
potato masher or large wooden spoon. Place pumpkin in Dutch oven or heavy kettle. Stir in pectin. Place over high heat and
bring to boil, stirring constantly. Stir in sugar, spice and butter. Continue stirring and bring to full rolling boil. Boil hard exactly
four minutes. Remove from heat. Stir five minutes. Ladle into half-pint, sterilized jars, leaving ¼ inch head space. Adjust cap to
manufacturer's directions. Process for 10 minutes in boiling water bath. After cooking check seals.
Pumpkin Crumb Cake by Christy Jordan, www.southernplate.com
Batter
1 (15 oz.) can Pumpkin
2 cups sugar
1 cup milk
2 cups self-rising flour
1 stick margarine
2 eggs
1 tsp. vanilla
1½ tsp. Cinnamon
Crumb Topping
1 stick (1/2 c.) Margarine
1 cup brown sugar (dark or light)
1 cup flour (self-rising or plain, whatever you have on hand)
1 cup oats (quick or old fashioned)
Spray 9×13 inch pan with cooking spray. Place all batter ingredients into large mixing bowl. Mix until well blended. In medium
bowl, place all topping ingredients. Cut together with a long tined fork until well blended. Pour 1/2 of batter into pan, top with
1/2 crumb mixture. Pour remaining batter over and top with remaining crumb mixture. Bake for 45 minutes to an hour at 350°.
Cake is done when toothpick inserted in center comes out clean.
Sweet Potato Basics
To cook sweet potatoes, wash, peel, and cut off ends. Cut into quarters. Cook in enough boiling salted water to cover for 25 to
35 minutes. Or place 1 lb. peeled and cubed sweet potatoes in a casserole dish with 1/2 cup water. Microwave covered on 100%
power (high) for 10 to 13 minutes. Cool then mash. OR wrap sweet potato in plastic wrap and microwave unpeeled potato for
5-7 minutes or until soft. Cut open, butter, and enjoy!
Use an electric mixer or potato masher to mash.
1 medium sweet potato weighs about 7 1/2 oz.
1 medium sweet potato = 1 1/4 cups shredded
1 medium sweet potato = 2/3 cup mashed
1 large sweet potato weighs about 9 oz.
One 17-oz. can sweet potatoes = about 2 cups drained and mashed
Sweet Potato Chips
2 large sweet potatoes, partially cooked and peeled
8 tablespoons (1 stick) butter, melted
Salt
Preheat oven to 450°. Line large baking sheets with foil; lightly grease. Slice potatoes to 1/4-inch thick. Dip potatoes in melted
butter and arrange on baking sheet so the chips do not overlap. Bake for 15 to 20 minutes. Sprinkle with salt.
Crock Pot Spaghetti
1 1/2 lbs. ground beef
1 1/2 tsp. Italian seasoning
2 tbsp. dry onions
1/2 tsp. garlic powder
1 tsp. salt
1 (4 oz.) can mushrooms
3 c. tomato juice
2 (8 oz.) cans tomato sauce
1 (4 oz.) pkg. spaghetti, broken in pieces
Brown ground beef in skillet. Place in crock pot. Add all remaining ingredients (except dry spaghetti) and stir together. Cook
on high 4 to 5 hours. Add dry spaghetti and stir in. Cook on high for 1 hour more.
Bugs Bunny Casserole
3 lb. lean ground beef
1 onion, chopped
1 tsp. salt
1 tsp. pepper
1 cup of cooked Rice
1 large head of cabbage cut in small pieces
2 cans of tomato soup
Brown ground beef with salt, pepper, & onions, drain if necessary, add rice. In a casserole dish, layer half of the cabbage then
half of the beef mixture, next spread 1 can of the tomato soup. Repeat with the remaining cabbage, then beef mixture, & top with
remaining tomato soup. Preheat oven 350° & bake for 1 hr. You can top the last 10 minutes with shredded cheddar or Swiss
cheese.
Pork Chops in Onion Gravy
1 tbsp. vegetable oil
4 AFM boneless center cut pork chops (about 1 1/2 lb.)
1 can Campbell's® Select Harvest Caramelized French Onion Soup
Ground black pepper
1/2 cup chopped celery
1/4 tsp. dried thyme leaves, crushed
1/2 cup uncooked regular long-grain white rice
Heat oil in skillet. Add chops and cook until browned. Pour off fat. Add black pepper, celery, thyme and rice. Heat to a boil.
Cover and cook over low heat 30 minutes or until done, stirring often.
Steak Topping
2 tsp. chopped fresh parsley
2 Tbsp. cream cheese, softened
4 tsp. crumbled blue cheese
4 tsp. plain yogurt; 2 tsp. minced onion
Impossible Pumpkin Cheesecake
1 can pumpkin (not pumpkin pie mix)
8 oz. bar cream cheese cut into small cubes
¼ tsp. vanilla
3 eggs
¾ c. sugar
½ c. biscuit mix
1 ½ tsp. pumpkin pie spice*
*(¾ tsp. each ground cinnamon and nutmeg is a good substitute for pumpkin pie spice.)
Spray a 9” glass pie pan or baking dish with cooking spray. Place all ingredients in blender. Cover and blend on high speed
about 2 minutes or until smooth. You can also blend with a hand beater on high 2 minutes. Pour mixture into baking dish. Bake
at 350° about 45 minutes just until puffy and center comes clean. DO NOT OVERBAKE. Cool first and then refrigerate about 3
hours. Top with a dollop of whipped cream, drizzle with caramel syrup, and sprinkle pecans over the top. Fancy and quick!
Seth’s Pumpkin Cake – by Malinda
1 can Libby's or other pumpkin (not pie mix)
1 can sweetened condensed milk
2 eggs
About 3 tsp. pumpkin pie spice
1 box white cake mix
½ c. water or more (thin it down to cake batter consistency)
Mix all ingredients. Bake at 350° in greased and floured 13x9 cake pan for about 35 minutes or until toothpick in center comes
out clean. Cream Cheese icing or Cool Whip is optional but really not needed.
Malinda Bone, MO for Arkansas, developed this recipe to everyone’s joy!
Lazy Apple Butter Makin’
6-10 lbs. apples – cut in halves and remove seeds
3 Tbsp. cinnamon
1 Tbsp. allspice
1 Tbsp. cloves
¼ to 1 cup dark brown sugar or Splenda brown sugar mix (optional)
1 cup fresh apple juice or cider
Line slow cooker with bag or lightly spray with cooking spray. Sprinkle with 1 Tbsp. of cinnamon. Turn cooker on high for one
hour and then reduce setting to low and go to bed. In the morning, turn the cooker off and let cool. After it cools, remove the
skins of apples. Mash with potato masher if necessary, stir in remaining spices. Taste for sweetness and add sugar if necessary
. After mixing, turn cooker back on high for 30 minutes, and then reduce the setting to low for 8 to 10 hours or until thick. Stir
mixture and spoon into sterilized jars and cap with lids. Water bath process for ten minutes or refrigerate. You can also freeze
for up to six weeks in proper containers.
| 429 N. Main Street, Middleton, TN 38052 Webmaster - Mary Cumberland - firstunited50123@bellsouth.net Copyright © 2006 MUMC. All Rights Reserved. |
MIDDLETON UNITED METHODIST CHURCH
429 MAIN STREET NORTH
MIDDLETON, TN 38052
731-376-0159
429 MAIN STREET NORTH
MIDDLETON, TN 38052
731-376-0159
