
RECIPE CORNER
(February 17, 2021 Issue)
BBQ BEEF PATTIES
Bertha Blalock
1 lb. ground beef
¾ cup dry oatmeal
2/3 cup evaporated milk
1 chopped onion
Salt and pepper to taste
Combine and make into small patties and brown lightly on both sides.
Make sauce and pour over patties in deep baking dish.
Sauce:
4 tsp. Worcestershire
sauce
2 Tbsp. vinegar
3 Tbsp. sugar
½ cup water
2/3 cup catsup
Bake at 375 degrees for 35 to 45 minutes.
MEAL IN A DISH
Nadine Turner
1 1/4 lb. ground beef
2 c. macaroni cooked as
directed
1 can black-eyed peas,
rinsed
1 (18 oz.) medium salsa
1 med. onion
Saute ground beef and onion in large frying pan; cook macaroni as directed. Add salsa and rinsed black-eyed peas. Stir together and enjoy.
SUNDAY POT ROAST
Eva L. Moss
2 to 3 lbs. boneless
sirloin beef roast
3 cups quartered
potatoes
2 cups carrot chunks
2 cups onion rings, raw
Cook roast in slow cooker for 3 or 4 hours. Just before leaving for Sunday School, add raw vegetables, continue cooking. This will be ready when you return from worship service. Make a salad and warm a few rolls. Lunch is ready.
RANCH STYLE SLAW
Becky White
1 head cabbage
4 carrots
1 bottle Ranch-style
dressing
1 tsp. celery seeds
1 tsp. salt
1 tsp. pepper
Grate cabbage and carrots. Add Ranch dressing to desired consistency/ Add celery seeds, salt and pepper. Mix together. Refrigerate until ready to serve.
EARTHQUAKE CAKE
Peggy Henderson
1 c. pecans, chopped
1 c. shredded coconut
1 box German chocolate
cake mix
1 stick butter, melted.
1 (8 oz.) cream cheese
1 box 10X powdered
sugar
Spread pecans in bottom of pan; place 1 cup coconut on top of nuts. Mix cake mix as directed. Pour over coconut. Melt butter and cream cheese. Add powdered sugar and pour over cake mix. Bake at 350 degrees for 45 minutes. Leave in 13x9x2 inch pan.
BBQ BEEF PATTIES
Bertha Blalock
1 lb. ground beef
¾ cup dry oatmeal
2/3 cup evaporated milk
1 chopped onion
Salt and pepper to taste
Combine and make into small patties and brown lightly on both sides.
Make sauce and pour over patties in deep baking dish.
Sauce:
4 tsp. Worcestershire
sauce
2 Tbsp. vinegar
3 Tbsp. sugar
½ cup water
2/3 cup catsup
Bake at 375 degrees for 35 to 45 minutes.
MEAL IN A DISH
Nadine Turner
1 1/4 lb. ground beef
2 c. macaroni cooked as
directed
1 can black-eyed peas,
rinsed
1 (18 oz.) medium salsa
1 med. onion
Saute ground beef and onion in large frying pan; cook macaroni as directed. Add salsa and rinsed black-eyed peas. Stir together and enjoy.
SUNDAY POT ROAST
Eva L. Moss
2 to 3 lbs. boneless
sirloin beef roast
3 cups quartered
potatoes
2 cups carrot chunks
2 cups onion rings, raw
Cook roast in slow cooker for 3 or 4 hours. Just before leaving for Sunday School, add raw vegetables, continue cooking. This will be ready when you return from worship service. Make a salad and warm a few rolls. Lunch is ready.
RANCH STYLE SLAW
Becky White
1 head cabbage
4 carrots
1 bottle Ranch-style
dressing
1 tsp. celery seeds
1 tsp. salt
1 tsp. pepper
Grate cabbage and carrots. Add Ranch dressing to desired consistency/ Add celery seeds, salt and pepper. Mix together. Refrigerate until ready to serve.
EARTHQUAKE CAKE
Peggy Henderson
1 c. pecans, chopped
1 c. shredded coconut
1 box German chocolate
cake mix
1 stick butter, melted.
1 (8 oz.) cream cheese
1 box 10X powdered
sugar
Spread pecans in bottom of pan; place 1 cup coconut on top of nuts. Mix cake mix as directed. Pour over coconut. Melt butter and cream cheese. Add powdered sugar and pour over cake mix. Bake at 350 degrees for 45 minutes. Leave in 13x9x2 inch pan.