BROCCOLI SOUP

1 box broccoli - cooked, drained, chopped
1 can cream of mushroom soup
2 Tbsp. margarine
Milk - Amt. needed for consistency you like.

Mix all ingredients together. Heat & season
to taste.

Recipe from Halifax Baptist Church Cookbook

CORN & CRAB SOUP

Be sure to use white corn—it's sweeter.

Ingredients:
1 16-ounce bag frozen petite white corn (do not thaw), divided
1 cup low-fat (1%) milk
1 8-ounce bottle clam juice
4 tablespoons sliced green onions, divided
2 teaspoons minced peeled fresh ginger, divided
4 1/2 teaspoons fresh lemon juice, divided
2 tablespoons (1/4 stick) butter
4 ounces cooked crab meat, flaked

Preparation:
Reserve 1/4 cup corn. Bring remaining corn and milk to boil in medium saucepan. Cover; remove from heat. Let stand 10 minutes. Puree mixture in blender. Add clam juice, 3 tablespoons green onions, and 1 teaspoon ginger; puree again until almost smooth. Return puree to saucepan; bring to simmer. Mix in 1 1/2 teaspoons lemon juice. Season with salt and pepper.

Melt butter in small skillet over medium heat. Add reserved 1/4 cup corn; saute 1 minute. Add crab, 1 tablespoon green onions, 1 teaspoon ginger, and 3 teaspoons lemon juice; stir just until warm. Season with salt and pepper. Divide soup among bowls; mound crab mixture in center

BON APPETIT TEST KITCHEN

FRENCH ONION SOUP

1 med yellow onion
1 med red onion
1 med leek (white Portion)
5 green onion tops
1 garlic clove, minced
2 tbsp. butter
2 cabs beef broth (14½ oz)
1 can beef consume (10½ oz)
1 tsp. Worcestershire
½ tsp. nutmeg
4 oz shredded Swiss cheese
6 slices of french bread
Parmesan Cheese

Slice all onion thin. Over medium heat saute
onions and garlic in butter for 15 Min's,until
tender. Add broth, consomme, Worcestershire and
nutmeg. Bring to a boil. Reduce heat and simmer
for 30 minutes. Sprinkle 1 Tbsp of Swiss cheese
in bottom of 6 oven proof bowls. Top each with
slice of french bread. Sprinkle with remaining
Swiss cheese and Parmesan cheese. Broil until
cheese melts.

Recipe for Halifax Baptist Church Cookbook

CHILI SAUCE

1 lb ground beef
1 lb extra lean ground beef

In fry pan let meat cook until all meat changes color.
Stir often. Then ADD:

2 can tomato sauce (8 oz)
½ cup catsup
1 Tbsp chili powder
1 Tbsp worcestershire sauce
Salt & Pepper to tast
2 oz cheddar cheese,extra sharp, diced
1 Tbsp bacon dripping

Simmer on low heat for 30 mins or longer. Serve
hot over cooked spaghetti or loaf bread.

Recipe from Recipes from Halifax Baptist Church Cookbook.

HOLIDAY CHILI

1 lb pork sausage
1 lb. ground beef
2 15-oz cans kidney beans
1 28 oz can tomatoes (cutup)
1 6 oz can tomato paste
1 cup chopped onion
2 cups chopped green peppers
1 cup sliced celery
2 cloves garlic (minced)
2 tsp. salt
2 tsp chili powder

In pan cook sausage and ground beef, until browned.
Drain off excess fat. Transfer meat to crockery cooker.
Stir in remaining ingredients. Cover and coo on low heat
for 8-10 hours in crock-pot.

CHEESEBURGER SOUP

½ lb.ground beef
3/4 cups shredded carrots
3/4 cups chopped onions
3/4 cup diced celery
1 tsp. dried basil
1 tsp dried parsley flakes
4 tbsp. butter, divided
3 cups chicken broth
4 cups diced,peeled potatoes
¼ cup all-purpose flour
8 oz. processed Am. cheese, cubed
1½ cups milk
¾ tsp. salt
¼ to ½ tsp. pepper
¼ cup sour cream

In a 3 qt saucepan, brown beef; drain and set
aside in separate bowl. In the
same saucepan, saute onion, carrots, celery,
basil, and parsley in 1 Tbsp. butter unti
vegetables are tender, about 10 mins. Add
broth, potatoes, and beef: bring to a boil.
Reduce heat: cover and simmer 10-20 mins or
until potatoes are tender. Meanwhile, in
small skillet, melt remaining butter. Add
flour, cook and stir 3-5 minutes or until
crumbly. Add to soup. Bring to boil. Cook
and stir 2 minutes. Reduce heat to low.
Add cheese, milk, salt and pepper. Cook
and stir until cheese melts. Remove from
heat and blend with sour cream.

Recipes from Halifax Baptist Church Cookbook

SMOTHERED PORKCHOPS

6 Pork Chops
Prepared mustard
seasoned flour
2 t. fat
1 can cream of chicken soup
rice or noodles

Spread chop with prepared mustard
Dip in flour and brown in fat.
Place in casserole dish and cover
with soup. Bake uncovered at 350º
for 1 hour. Serve over rice or
noodles.

CROCKPOT CONTINENTAL CHICKEN

6 OR 8 boneless chicken breasts
6 or 8 slices bacon
1 pkg dried beef
1 can mushroom soup
1/4 cup sour cream mixed with 1/4 cup flour

Arrange dried beef on bottom of greased Crock Pot.
Wrap each piece of chicken with bacon and lay on
top of beef. Mix soup and sour cream together; pour
over chicken. Cover and cook on low, for 8 hours or
high for 3 hours. Serve over hot buttered noodles.

CHICKEN BAKE

6 BONELESS CHICKEN BREAST
1 pkg dried beef
½ can mushroom soup
8 oz. sour cream
6 strips bacon
¼ cup water
pepper to taste

Line casserole with beef. Wrap chicken with
bacon and place in casserole. Mix soup, water,
sour cream and pepper. Pour over chicken and
bake uncovered at 250º for 3 hours.

SWEET POTATO CASSEROLE

3 cups mashed potatoes
1 cup sugar
½ t. salt
1/3 stick butter
½ cup milk

Mix and place in casserole dish.

Topping:

1 cup light brown sugar
1 cup chopped nuts
1/3 cup flour
1/3 stick butter

Mix until crumbly and spread over potatoes.
Bake 35 minutes at 350º.

OUT OF THIS WORLD CAKE ICING

1 STICK BUTTER
1 BOX CONFECTIONARYS SUGAR
1 LARGE PKG OF CREAM CHEESE
2 T. PINEAPPLE JUICE
1 CAN CRUSHED PINEAPPLE

CREAM BUTTER AND CREAM CHEESE UNTIL SMOOTH.
ADD SUGAR AND PINEAPPLE JUICE. FROST CAKE
AND PUT PINEAPPLE ON TOP OF EACH LAYER.

OUT OF THIS WORLD CAKE

2 Sticks butter
4 eggs
2 cups sugar
1 cup milk
1 t. baking powder
1 lb. graham cracker crumbs
1 cup coconut (I use fresh frozen)
1 cup chopped nuts (pecans)

Cream butter and sugar. Add eggs and beat.
Add cracker crumbs, nuts, coconut, baking
powder and milk. Beat and bake in three
9 inch cake pans at 350º for 40 to 45 minutes.

Submitted by Church Cookbook

APPLE CRISP CAKE

BLEND:
1½ cups wesson oil
3 cups sugar
3 eggs
Add to above mixture:
3 cups flour
1 t. soda
1 t. salt
Spices according to your taste.
Then add to batter and stir just to mix
3 cups raw chopped apples
2 t. vanilla
1 cup nuts

Bake in preheated oven at 325º for 1 hr. in a tube pan
or less time in a sheet pan.This cake will be crispy
on top.

SQUASH CASSEROLE

Squash Casserole

4 cups cooked squash
1 onion, cook with squash
salt to taste
1 grated carrot
1 can cream of mushroom soup
1 small container sour cream
½ cup grated cheese
Dressing Mix

Mix all ingredients except dressing mix.
Pour into casserole. Sprinkle dressing
mix on top. Bake at 375º until bubbly.

Recipe by: SARAH COLSTON

CHOCOLATE CAKE (Shiloh United Methodist Church Cookbook)

2 sticks butter - less 1 T.
2 cups sugar
4 eggs
1 t. vanilla
1 small amt.of yellow food color
3 cups self-rising flour (Red Band)
1 cup butter milk

Melt butter, add sugar, eggs, vanilla and
food coloring and beat. Add flour and milk
and beat until smooth. Makes 4 layers (9 inch).

CHOCOLATE FUDGE FROSTING

2 cups sugar
1 cup cocoa
pinch of salt
½ cup milk (sweet)
1 stick butter
1 t. vanilla

Combine sugar, salt, cocoa and milk. Cook until it comes
to a boil. Boil one minute. Add butter, cool and add
vanilla. Beat until smooth, and thick enough to spread
on cake. Makes enough frosting for tops and sides of
4 layers.

Cake & Frosting Recipe by: TINA COOK

DANG GOOD PIE (Shiloh United Methodist Church Cookbook)

¾ stick butter
3 eggs
3 T flour
1 cup crushed pineapple
1 cup coconut
pinch of salt
1 - 9 in.unbaked pie shell (deep)

Melt butter and mix with remaining ingredients.
Pour filling into unbaked pie shell and bake
at 350º for 30-45 mins.

Recipe by: ANNIE ROUGHTON

CHOCOLATE PIE (Shiloh United Methodist Church Cookbook)

1 baked pie shell
4 T cocoa
1 cup sugar
1½ cup milk
2 T butter
1 t. vanilla
3 T. self-rising flour
3 egg yolks (Reserve whites for meringue)

Blend cocoa, sugar and flour, add milk and beaten
egg yolks; cook until thick over low heat. Remove
from fire, add butter and vanilla. Pour into baked
pastry shell, cover with meringue and bake in low
oven (300º ) for about 15 minutes.

Recipe by: DORA COLSTON

CHESS PIE BROWNIES (Shiloh United Methodist Cookbook) From Our House to Yours.

2 cups brown sugar
1 stick margarine
2 eggs beaten
1 t. vanilla
1½ cups all purpose flour
2 t. baking powder
1 cup chopped nuts
dash of salt

Melt margarine & sugar together. Let cool, add eggs,
vanilla, salt, baking powder, flour and nuts. Pour into
a greased, floured pan and cook 35-40 mins. @ 350º.

Recipe by: ARLINE BAIRD

CHOCOLATE CHESS PIE (Shiloh United Methodist Church Cookbook)

3 cups sugar
4 eggs
3 squares chocolate
1½ cans (small) carnation milk
1½ sticks butter
2 t. vanilla
Pinch of salt

Melt chocolate and butter together and set aside.
Beat eggs and sugar together. Mix the rest of the
ingredients. Bake for 30 mins.

Recipe by: KATIE ROOK

NEAR POUND CAKE ( Shiloh United Methodist Church Cookbook) From Our House to Yours

1 cup crisco
1 T margarine
3 cups sugar
3 cups flour (cake flour)
1 cup sweet milk
1 t. baking powder
5 eggs
½ t. lemon, vanilla and orange flavoring.

Cream butter and sugar. Sift flour and baking powder
together 3 times. Add milk and flour alternately, to
butter and sugar mixture, beating continuously. Mix
well. Add eggs one at a time and continue to beat.
Line the bottom of a tube pan with wax paper. Pour
batter in and bake for 1 hour and 20 mins. at 325º.

Recipe by: VIOLET JORDAN

APPLESAUCE CAKE (Shiloh United Methodist Church Cookbook)From Our House To Yours

1 cup english walnuts
1 cup black walnuts
2 cups raisins
2 cups stewed apples
4 eggs
1 t. baking soda
¾ cup shortening
2 cups sugar
3 cups flour
Cinnamon, nutmeg & allspice

Save half of the flour to mix with nuts and raisins.
Then mix this with mixture of other ingredients. Cook
at 350º for about 45 minutes.

Recipe by: RUTH MOODY

COCONUT CAKE (Shiloh United Methodist Cookbook)

1 box Duncan Hines Cake Mix - Yellow
24 oz frozen (fresh) coconut
2 cups sugar
16 oz sour cream

Mix the last 3 ingredients together the night before
you intend to make the cake. Refrigerate. Bake cake
mix according to directions. When 2 layers are cold,
split the layers by running sewing thread between the
the layers. This makes 4 layers. Ice the layers.

Recipe by: PAULINE HALL

PECAN PIE (Shiloh United Methodist Cookbook)

3 eggs
2/3 cup sugar
½ tsp salt
1/3 cup butter, melted
1 cup dark brown syrup
1 cup pecans

Mix all ingredients together except pecans. Place chopped
or pecan halves in bottom of pastry lined pie pan. Pour
syrup mixture over the pecans and bake until nicely browned
at 375º about 40 - 45 mins.

Recipe by: ODELLA BAIRD

ROLLS - (Shiloh United Methodist Cookbook)

1 pkg yeast
¼ cup lukewarm water
2 cups milk
½ cup shortening
2 cups flour
3 cups flour-1 T salt

Soak yeast in warm water. Boil milk, shortening, sugar
together for 3 mins. Cool to lukewarm. Add yeast mixture.
Stir. Add 2 cups flour and stir. Cover and let rise until
double in bulk. Add remainder of flour and salt, and
refrigerate. Make into desired number of rolls and allow
to rise 1½ hours before baking in 425º oven.
( I use reconstituted powdered milk.)

Recipe by:DOROTHY PILAND

3 DAY PICKLE (Cont'd from Shiloh United Methodist Cookbook)

7½ lbs cucumbers
2 cups pickling lime
2 qts vinegar
4 lbs sugar
1 t. salt
1 T. pickle spices

-1ST DAY---
Wash and cut cucumbers as desired. Soak in 2 gal.
of water and 2 cups lime. Stirring occassionly.

-2ND DAY---
Wash 7 or 8 times in cold water, drain and add vinegar,
sugar, salt and spices. Soak overnite.

-3RD DAY---
Cook for 30-35 mins. Pack in hot jars.

Recipe by: ORIE WRAY