Favorite Recipes

from the Great Cooks at 1st Presbyterian Church,
Moultrie, GA

Mix all ingredients together, pour into casserole dish (A pie pan works nicely). Bake for 20 minutes at 350º

Mix grated cheddar cheese with the Bisquick until it is coated. Add sausage and mix with your hands until thoroughly blended. Add just enough water to make it all hold together. Shape into bite size balls. Bake at 350º for 15 minutes. (The secret to really good sausage balls is to be sure the sausage is HOT and the cheese is EXTRA SHARP. These can be frozen before they are cooked. Just place them on a cookie sheet and put them in the freezer so they will freeze individually. Once they are frozen, transfer them to zip-lock freezer bags. Then when you want to cook some, take out only the amount you want.)

In large bowl combine broccoli, cauliflower, onion, bacon bit and cheddar cheese. In small bowl combine mayonnaise, vinegar & sweetener. Pour mixture over vegetables. Mix well to combine. Cover and refrigerate at least 1/2 hour. (Better if at least overnight) Gently stir again just before serving. (4 Servings)

Melt margarine in a large boiler over low heat, stir in flour, salt and pepper to taste,. When thickened, add milk and broth, stirring well. Then add Pimento, soup, and Peas & Carrots. Stir until thickening begins, add chicken pieces and cook on low heat until thickened.

Serve over cornbread squares.

In an 8-inch ovenproof skillet, melt butter. Stir in brown sugar and apple slices; sauté until sugar is dissolved. In a bowl, combine pancake mix, milk, oil, and egg. Pour batter over apple mixture. Cook, uncovered over medium heat until bubbles form on top of pancake. Bake uncovered, at 350 degrees for 12-17 minutes or until golden brown. Invert onto a serving platter. Serve with syrup or honey. Serves 2.

Note: I make some substitutions....fat-free milk for whole milk, egg substitute for egg, Smart Balance for butter, and I use a sprinkle of apple pie seasoning in the batter.

Mix all and simmer 1 hour or longer. Add broth as needed.

Cook meat, onion, and garlic in a Dutch oven over medium high heat until meat in browned; stirring to crumble. Drain in a colander; return to pan. Stir in water and remaining ingredients. Cover, reduce heat, and simmer 15 minutes; stirring occasionally. This can be frozen in single-serving or two-serving sizes if you're cooking for two. Yield: 6 servings (Serving size = 1 cup) Per Serving: Calories: 241 (38% from fat), Fiber: 2 g, Fat: 10.1 g (sat. 3.7 g), Carbohydrates: 18.5 g

Wash the chicken breasts. Then dip into milk and sprinkle on garlic salt. Then bread the breasts in the Honey Bunches of Oats and place on a cooking sheet that has some olive oil on it. Cook at 350 degrees for about 30 or until chicken is done. (Pork chops can be subsituted for the chicken but if you use pork chops, exclude milk).

4 strips bacon
1/4/c. chopped onion
1/4 c. chopped green pepper
16oz. can diced tomatoes
1/4 c.catsup
1/2 t. dry mustard
2T. red wine vinegar
1/4 t. tobasco
1 T. sugar
Salt and pepper to taste
1 lb. raw peeled shrimp

Fry bacon, drain and reserve. Add onion and pepper to drippings and saute. Add rest of ingredients except shrimp and simmer for 30 minutes. When ready to serve add shrimp and simmer 10 minutes. Do not overcook! Serve over hot rice and sprinkle with crumbled bacon. (I always double this sauce recipe.So good!)

Brown sausage and drain off grease. Add bread and pecans and brown. Stuff this mixture into the cornish hens that have been washed and cleaned out. Salt and pepper the hens.

Bake at 350 degrees for 20minutes. Add cream of mushroom soup and cook for another 20 minutes. Add orange marmalade to hens and cook for another 15 to 20 minutes or until cooked throughly.

Serve with wild rice and a salad and enjoy!

Cook potatoes in boiling water just until crunchy. Drain. Melt cheese and butter in 2-quart casserole dish, stir in sour cream, onion, salt & pepper. Remove from heat and tumble in the potatoes until well coated. Sprinkle on chives. Bake at 350 degrees until thoroughly heated. If desired, sprinkle paprika over all for color. (Editor's Note: The recipe I got from Marsha was for make enough of these for Wednesday night supper, so I've tried to cut it down for a more normal quantity since most of us don't feed 200 people at a time!)

Combine salsa, beans, and zucchini. Spread 1/4 of the mixture over each of four tortillas. Top each portion with 3 tablespoons cheese. Cover each with another tortilla.
Heat an 8- or 10-inch nonstick skillet over medium heat. One at a time, carefully cook each quesadilla, turning once, until cheese is melted, about one minute on each side. Cut each quesadilla into quarters; serve immediately.

Cover the bottom of a glass baking dish (any size you want to use) with crushed crackers (use any kind you happen to have - Ritz, Cheese crackers, saltines - whatever). Cover with a layer of sliced Vidalia onions and a layer of grated cheese. Drizzle each layer with Squeeze Parkay margarine and sprinkle with bouillon granules (I like beef, but you can use chicken.) Make as many layers as your baking dish will hold. Sprinkle top with paprika. Bake at 350º for 45 minutes. (You don't have to use Vidalia onions in this recipe, but they do tend to be juicier than the other onions.)

Sift flour & salt together in mixing bowl. Cut in the butter (which has been softened to room temperature) with a pastry blender until the mixture looks like coarse corn meal. Add water one teaspoon at a time and mix with a fork until the dough forms a ball. Separate into 2 balls. Roll each ball until it is about 1/8th inch thick. This is the same recipe I use to make my pie crusts. If I am making pie crusts, I place 1 rolling in the bottom of a pie plate and bake at 350 for 8-10 minutes. If I am making communion bread or crackers, I cut it with a sharp knife to desired shape and bake at 350 for 10-12 minutes or until it is brown enough.

1. Preheat oven to 375 degrees.

2. Combine flour, cornmeal, baking powder, bell pepper, salt, ground red pepper, and corn in a bowl; stir well, and make a well in center of mixture. Combine milk and next three ingredients; stir well. Add milk mixture to flour mixture, stirring just until moist. Divide batter evenly among muffin cups coated with cooking spray. (These do really well in a "Pampered Chef" stoneware muffin pan.)

3. Bake at 375 degrees for 20 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pan immediately; place on wire racks. Yield: 1 dozen.

Cut biscuits into quartered pieces
Melt butter in bowl and stir in other ingredients.
Place a few biscuit pieces at a time in the butter mixture and make sure to completely cover each piece.
Place pieces on a lipped pan in a single layer but touching each other

Bake at 425 for about 10 minutes. They burn quickly, so keep a close watch on them.

In a heavy saucepan, over low heat, melt chips with sweetened condensed milk. Remove from heat; stir in vanilla. Chill 2 hours or until firm. Shape into 1-inch balls and roll in any of the following coatings:

Chill coated truffles 1 hour or until firm. Store covered at room temperature.

Preheat oven to 350 degrees. Lightly spray a 9 inch square baking pan with vegetable oil spray. In a large bowl,sift together flour, 3/4 cup sugar and baking powder. In a small bowl, combine margarine and 3 tablespoons cocoa. Add this to dry ingredients. Mix in milk and vanilla.

Pour into prepared pan. Sprinkle 1/2 cup brown sugar, 1/2 cup sugar and 1/4 cup cocoa over the top of the batter, one at a time, but do not mix. Pour water (or coffee) over the top. Bake 40 minutes. To serve, cut cake into nine equal pieces, invertin each onto a dish.

Calories 250 per serving, 2g saturated fat, 0g cholesterol, 77mg Sodium, 52g Carbohydrates, 3g protein, 45 fat calories.

Preheat oven to 300 (this is important--don't wait til you're half done with the recipe)

Place pecans in zipper baggie and let children beat them with the wooden spoon to break into small pieces. Explain that after Jesus was arrested He was beaten by the Roman soldiers. Read John 19:1-3.

Let each child smell the vinegar. Put 1 tsp. vinegar into mixing bowl. Explain that when Jesus was thirsty on the cross he was given vinegar to drink. Read John 19:28-30.

Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His life to give us life. Read John 10:10-11.

Sprinkle a little salt into each child's hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our own sin. Read Luke 23:27.

So far the ingredients are not very appetizing. Add 1cup sugar. Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him. Read Ps. 34:8 and John 3:16.

Beat with a mixer on high speed for 12 to 15 minutes until stiff peaks are formed. Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed by Jesus. Read Isaiah 1:18 and John 3:1-3.

Fold in broken nuts. Drop by teaspoons onto wax paper covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus' body was laid. Read Matt. 27:57-60.

Put the cookie sheet in the oven, close the door and turn the oven OFF.

Give each child a piece of tape and seal the oven door. Explain that Jesus' tomb was sealed. Read Matt. 27:65-66.

GO TO BED! Explain that they may feel sad to leave the cookies in the oven overnight. Jesus' followers were in despair when the tomb was sealed. Read John 16:20 and 22.

On Easter morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow! On the first Easter Jesus' followers were amazed to find the tomb open and empty. Read Matt. 28:1-9

Author Unknown (What a wonderful way to teach children the true meaning of Easter!)

Combine 1st 4 ingredients. Mix well and press into a 9" spring-form pan. Bake at 325 for 5 minutes. Cool.

Beat cream cheese with a mixer until light and fluffy. Gradually add 3/4 C sugar and mix well. Beat in 1/2 C cocoa and add the eggs one at a time. Stir in the next 3 ingredients. Pour into 9" spring-form pan and bake at 375 for 25 minutes.

Combine sour cream, 2 T. sugar, and 1 t. vanilla. Spread over HOT cheesecake. Bake at 425 for 5 - 7 minutes. Cool at room temperature. Chill at least 8 hours.

1) Melt together 1 C butter (2 sticks) and the crunchy peanut butter.
2) In a separate large bowl, blend the box of powdered sugar with the graham cracker crumbs.

Blend together 1) and 2) above. I first use a large spoon and then use my hands to really mix it well.

Spread on a jelly roll pan, pressing hard with the palms of your hands to get it smooth and even.

Melt your last stick of butter with the chocolate chips and pour it over the pressed peanut butter mixture. Tilt the pan to have the chocolate run evenly over the top. Refrigerate at least an hour before cutting. Store any leftovers in the refrigerator.