
Recipe Corner
(October 7, 2020 Issue)
(ED. NOTE: The recipes in today’s Cooking Corner come from a cookbook published by Central United Methodist Church.)
CRANBERRY SALAD
Edie Potter Brucker
1 (6 oz.) pkg. strawberry
or cherry gelatin
1 cup hot water
1 (8 oz) container yogurt
1 (16 oz.) can whole cranberry sauce
½ cup chopped celery
½ cup chopped pecans
Dissolve gelatin with 1 cup boiling water. Set aside. In separate bowl, combine yogurt, cranberry sauce, celery and pecans. Mix well. Combine with gelatin. Mix thoroughly. Pour into mold and refrigerate until set.
HEART HEALTHY
CRISPY CHICKEN
Bessie Bumgardner
4 skinless chicken breasts
1 cup cornflake crumbs
1 cup skim milk
Preheat oven to 400 degrees. Rinse chicken breasts and dry. Season. Coat each piece with milk; shake to remove excess and roll in crumbs. Place chicken in oiled baking dish or dish sprayed with Pam. Do not crowd. Pieces should not tough. Bake for 45 minutes/ Yield: 4 servings. Contains approximately 270 calories.
BREAKFAST
CASSEROLE
Jane Clemmer
8 eggs
2 cups milk
3 slices bread, broken
into small pieces
1 tsp. salt
1 tsp. mustard
1 lb. sausage, browned and drained1
1 cup grated Cheddar cheese
Mix together beaten eggs, milk, salt and mustard. Add in remaining ingredients. Pour into greased 13x9 inches pan. Refrigerate overnight. Bake 45 minutes at 350 degrees.
SLOPPY JOES
Nell Gault
3 lbs. ground beef
1 med. Onion, chopped
1 c. chopped celery
1 (10 ¾ oz. can tomato soup
1 cup catsup
Shredded Cheddar cheese
Brown meat in large skillet. Add onion and celery. Cook until tender. Drain and set aside.
Add tomato soup, catsup, salt and pepper. Simmer for 30 minutes. Spoon on warm bun halves and sprinkle with cheese. This freezes well for future use. Makes 16 servings.
(ED. NOTE: The recipes in today’s Cooking Corner come from a cookbook published by Central United Methodist Church.)
CRANBERRY SALAD
Edie Potter Brucker
1 (6 oz.) pkg. strawberry
or cherry gelatin
1 cup hot water
1 (8 oz) container yogurt
1 (16 oz.) can whole cranberry sauce
½ cup chopped celery
½ cup chopped pecans
Dissolve gelatin with 1 cup boiling water. Set aside. In separate bowl, combine yogurt, cranberry sauce, celery and pecans. Mix well. Combine with gelatin. Mix thoroughly. Pour into mold and refrigerate until set.
HEART HEALTHY
CRISPY CHICKEN
Bessie Bumgardner
4 skinless chicken breasts
1 cup cornflake crumbs
1 cup skim milk
Preheat oven to 400 degrees. Rinse chicken breasts and dry. Season. Coat each piece with milk; shake to remove excess and roll in crumbs. Place chicken in oiled baking dish or dish sprayed with Pam. Do not crowd. Pieces should not tough. Bake for 45 minutes/ Yield: 4 servings. Contains approximately 270 calories.
BREAKFAST
CASSEROLE
Jane Clemmer
8 eggs
2 cups milk
3 slices bread, broken
into small pieces
1 tsp. salt
1 tsp. mustard
1 lb. sausage, browned and drained1
1 cup grated Cheddar cheese
Mix together beaten eggs, milk, salt and mustard. Add in remaining ingredients. Pour into greased 13x9 inches pan. Refrigerate overnight. Bake 45 minutes at 350 degrees.
SLOPPY JOES
Nell Gault
3 lbs. ground beef
1 med. Onion, chopped
1 c. chopped celery
1 (10 ¾ oz. can tomato soup
1 cup catsup
Shredded Cheddar cheese
Brown meat in large skillet. Add onion and celery. Cook until tender. Drain and set aside.
Add tomato soup, catsup, salt and pepper. Simmer for 30 minutes. Spoon on warm bun halves and sprinkle with cheese. This freezes well for future use. Makes 16 servings.