►► 30th Annivesary Celebration —
- February 3rd -- Dinner at Angus Resturant 7pm
Rev. Elder Don Eastman will
be the guest speaker
Dress is business casual
- February 4th -- Special 30th Anniversary Service @10am
Rev.
Elder Nancy Wilson will be the guest speaker
Check back for further events----
Mike & Rick
rickeyueb@bellsouth.net
Egg Custard Pie
Prep: 25 minutes
Bake: 40 minutes
2 Pie crust
8 Eggs
1 ½ Cups sugar
2 Teaspoons vanilla
¼ Teaspoon salt
1 Large can evaporated milk (about 1 ½ cups)
3 Cups milk
Ground nutmeg
Bake pie crust about halfway on 400 degrees, set aside
Beat eggs, gradually adding sugar, vanilla, salt.
Add evaporated milk, and regular milk.
Pour into pie crust and bake 350 degrees for 25 minutes or until a knife inserted comes out clean.
“Smells like eggnog” ► Printer Friendly Version
The original Chex Party mix
6 Tbsp. Butter or margarine
2 Tbsp. Worcestershire sauce
1 ½ tsp. Seasoned salt
¾ tsp. Garlic powder
½ tsp onion powder
3 cups corn chex cereal
3 cups rice chex cereal
3 cups wheat chex cereal
1 cup mixed nuts
1 cup pretzels
1 cup garlic-flavor bagel chips
Heat oven to 250 degrees. Melt butter in large roasting pan in oven. Stir in seasonings. Gradually stir in remaining ingredients until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool. Store in airtight container.
Makes 12 cups.
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Samosa Recipe - Indian vegetarian snack
Ingredients
4 large white potatoes, boiled, peeled and mashed
2/3 cup boiled and drained green peas
1 ½ tsp cumin seeds
1 teaspoon cumin seeds
1 teaspoon saunf(fennel) powder
½ teaspoon garam masala powder
2 tablespoon chopped cashew nuts
Salt and pepper to taste
3 cups maida (all purpose flour)
½ cup maida, for rolling out
Oil for deep frying the samosas
1 ½ tablespoon ghee(clarified butter) for the stuffing
1 small bowl of cold water
Method
Heat the ghee for the stuffing and add the cumin seeds and cashew nuts.
When the seeds splutter, add the dry powders and fry for 10 seconds.
Add the mashed potatoes and green peas and mix well.
Mix in salt and pepper to taste
Fry on a low flame for about 10 minutes, set aside.
Prepare the cover for the samosa by combining the maida, hot ghee for oil and salt to taste.
Add enough water and knead the dough.
Set aside for about 10 minutes.
Divide the dough into round portions.
It does not stick to you hands.
Roll it into a not too thin perfect round.
With a pizza cutter, make 2 semi circle with the round
Take on half circle. Dip you index finer into the cold water and apply it to the straight edge of the semicircle in you hand.
Fold the straight edge, bringing together the watered edges.
Seal the watered edges.
You should now have a small triangular maida pocket
Stuff it with the potato mixture and now water-seal the upper edges.
Repeat for the rest of the dough.
Deep fry in oil till golden brown and serve with mint churney.
Do not overheat the oil, since this will cook only the outer maida covering and the inner layer will remain uncooked even if the samosa has turned dark brown on the outside.
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Breakfast Cake
3 Cans (10 count each) butter-me-not biscuits.
1 cup light brown sugar
1 cup of chopped pecans
1 small can mandarin oranges
Mix brown sugar, pecans and oranges, including juice in bowl. Pour into the bottom of a lightly greased bunt pan. Place biscuits standing on ends in pan.
Bake them at 350 degrees for about 1 hour or until biscuits are done in middle.
Serve.
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Hot Brown
4 ounces butter
6 Tablespoons of Flour
3-1/2 Cups Milk
1 Egg, Beaten
6 Tablespoons Parmesan Cheese, grated
1 ounce Whipping Cream
12 ounces Turkey, sliced
12 slices Bread, trimmed
12 strips Bacon, fried
Melt butter and flour to make a roux.
Add milk and parmesan cheese. Bring to a boil and dissolve the cheese. Add egg to thicken sauce, but do not allow to boil. Remove from heat. Fold in whipping cream. Add salt and pepper to taste.
For each hot brown, place two slices of bread on a flameproof dish. Cover the bread with a liberal amount of turkey. pour a generous amount of sauce over the turkey and toast. Sprinkle with additional parmesan cheese. Place entire dish in the oven at 450 degrees until golden and bubbly. remove from oven, cross two pieces of bacon on top, and serve immediately.
FYI: This recipe is from the famous Brown Hotel which is a five star Hotel in Louisville, Kentucky. This Dish is their Number One requested dish in their Five Star Restaurant.
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Crunchy New Potatoes
12 small new red potatoes
1 (0.4-ounce) package ranch dressing mix (recommended: Hidden Valley Original Ranch Buttermilk Recipe)
2 cups crushed cornflakes
8 tablespoons (1 stick) butter, melted
Preheat the oven to 400 degrees F.
Cook the potatoes in boiling water until tender, about 20 to 25 minutes. Drain the potatoes, let cool slightly, and then peel. Mix the dressing mix and the cornflakes in a bowl. Dip the potatoes in melted butter, and the roll them in the cornflake mixture. Place the potatoes in a greased baking dish and bake for 20 to 25 minutes, or until golden brown.
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BLT Soup
5 slices bacon, finely diced, plus crisp crumbles bacon, for garnish
1/2 cup diced green onions
2 tablespoons butter
3 cups finely sliced iceberg lettuce
1/2 cup instant flour
3 1/2 cups fresh or canned chicken broth, heated to a simmer
1 cup diced fresh tomatoes
1/8 teaspoon grated fresh nutmeat
1/8 teaspoon ground red pepper
1 cup heavy cream
1/4 cup mayonnaise
1/4 cup sour cream
In a 3-quart pot, cook the bacon over medium heat until lightly browned. Add the onions and cook, stirring until wilted. Add the butter and stir until melted. Add the lettuce and saute for 2 minutes. Sprinkle the flour into the pot, then stir it in until well blended. Remove the pot from the heat and add the hot chicken broth, tomatoes, nutmeg, and pepper. Heat the soup to boiling, stirring constantly, the reduce the heat and simmer gently for 5 minutes. Add the cream and mix well.
Mix together the mayonnaise and sour cream. Serve each portion of soup with a dollop of mayonnaise mixture topped with crumbled bacon. ENJOY!!!
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Tammy's Wonderful Poncit
Ingredients needed:
1 onion
1 head of cabbage
1 lb carrots
1/2 lb fresh green beans
1 or 2 lbs choice of meat; pork, chicken, or beef, shrimp
2 Pak rice noodles
1. chop onions, cabbage and carrots to desired size.
2. cut meat in small to med size pieces.
3. soak noodles in HOT water until soft.
4. fry meat in about 1 or 2 tbs oil in wok until meat in cooked, remove meat from wok, set on plate until later.
5. fry onions in tsp or two of oil in wok
6. add beans and carrots, stir fry for about 3 min. or until desired tenderness is achieved.
7. add cabbage and pour about 1/3 cup soy sauce and stir fry until almost done.
8. add meat to vegetables and strip fry until meat is re warmed.
9. drain noodles and cut with scissors for desired size.
10. pour noodles into serving container and vegetable and meat stir fry and mix.
11. add soy sauce to desired taste.
12. allow noodles to cool for a few minutes before serving.
14. ENJOY
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Holy Bible Cake
4 1/2 cups of ( 1 Kings 4:22 )
2 T. ( 1 Samuel 14:25 )
1 Cup ( Judges 5: 25 )
1 tsp ( Leviticus 2:13)
2 Cups ( Jeremiah 6:20 )
6 of ( Jeremiah 17:11 )
2 cups ( 1 Samuel 30:12
1/2 cup (Judges 4:5 )
2 Cups ( Numbers 17:8 )
2 tsp ( Amos 4:5 )
2 tsp ( II Chronicles 9:9 )
Mix well. Bake slowly at 350 degrees for 35 to 49 minutes. This cake will keep indefinitely in a covered jar. THIS RECIPE IS OVER 100 YEARS OLD.
Enjoy looking up what you need for this cake. It will not only feed your body, but also your spirit.
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Mike's Tuna Salad
3 cans of Tuna in Spring water
1 small bell pepper chopped
4 stalks of celery, chopped
3 or 4 stems of green onions cut into pieces
2 Table spoons honey
4 Table spoons lemon juice
1/2 and 1/2 ranch dressing mayonnaise to your liking
1/2 cup sweet relish
1/4 cup mustard
1/4 cup chopped nuts
1 Granny Smith apple diced with skins on
3 hard boiled eggs chopped
2 tsp garlic powder
1 Tsp seasoning salt
Mix all ingredients. Enjoy
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