Church Family Recipes

What's better than a Church Dinner? Every church is full of

talented chefs and our church family is no exception.

We get to sample a lot of that talent every Wednesday night,

but for most we have to wait for special occasions. Some of these talented and

very generous people have decided to share some of their secrets here with you.

We can't guarantee that your attempt at these delicacies will be as good as theirs, but you can try!

Everyone in our family has been trying to recreate my Grandmother's potato salad for years.

We all have the recipe and we've all come close, but none of us can get it "just like Grandma".

Accawmacke Venison Sausage
Mark and Tommy's culinary talents don't stop at Pork BBQ. They experiment in the kitchen (and backyard) all of the time. Here is their version of Venison Sausage. Even if you don't like venison (or don't think you do) give this a try. You'll be surprised at how good it is!

8 lbs. Venison
2 lbs. Pork Fat Back
2 Tbsp. ground sage
2 Tbsp. black pepper
2 Tbsp. ground ginger
1 tsp. freshly ground Cyan Pepper

Cut skin off the fat back (it's mostly salt). Grind meat with a medium blade.
Combine spices and meat and mix well. Once mixture is combined, package and freeze depending on
how you are planning to use the finished product. For breakfast sausage, form into patties, separate and freeze.
For sauces and soups, leave loose and freeze in usable quantities.

Chex Muddy Buddy Mix
You can find this recipe on the carton of Chex cereal sometimes, if you're lucky.
The kids love this one because it is so easy to make, and it goes fast, so you might want
to double the recipe.

9 Cups Chex cereal
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margerine
1 teaspoon vanilla
1 1/2 cups powdered sugar

Measure cereal in large bowl and set aside.
Heat chocolate and peanut butter in 1 quart sauce pan over low heat, stirring frequently until melted. Remove from heat and stir in vanilla. Pour mixure over cereal, stirring until evenly coated. Pour into 2 gallon resealable bag. Add powdered sugar, seal bag and shake until coated. Spread on wax paper to cool and store in an airtight container in refrigerator.

Broccoli Slaw
The Hines family brings this to almost every pot-luck dinner we have at church and almost every time someone asks them for the recipe.

1 pkg. Broccoli Slaw mix
2 pkgs. Chicken flavored Ramen Noodles (uncooked)
1/2 cup green pepper, chopped
1/2 cup onion, chopped
3/4 cup sliced almonds
3/4 cup sunflower seeds

Break up the noodles and toss all ingredients together with one pack of chicken broth seasoning from the Ramen Noodles.

Dressing:
1/3 cup cider vinegar
2/3 cup oil
2/3 cup sugar

Shake or blend well, until thickened. Pour over Broccoli Slaw mixture.

Stovetop Stuffing Casserole (from the Stovetop Chicken Stuffing Box)
This is quick, easy and there are several different combinations of recipes from Stovetop for this one.
Just follow the basic recipe and you can vary it any way you wish.

2 cups chopped chicken or turkey
2 cups frozen vegetables
1 (10 ounce) can mushroom soup
1 cup sour cream
1 package Stove Top stuffing mix
1 cup water

Layer 2 cups chopped meat and a handful of mixed vegetables in a medium sized baking casserole dish. Mix one can of mushroom soup (or your choice of other cream-based soups) with 1 cup of sour cream, and pour overtop meat. Mix one pouch of Stove Top stuffing mix with 1 cup water and spoon evenly over top of veggies. Bake at 375 for 35 minutes.

Shrimp Scampi
Another Hines' family contribution. Can't wait to try this one!

30 jumbo shrimp
¼ cup olive oil
salt, black pepper and red pepper to taste
3 large cloves of garlic - minced
1/3 cup parsley - chopped
1/3 cup seasoned bread crumbs
8 tablespoons butter - melted
1/3 cup white cooking wine
Dash of Tabasco
Linguini
¼ cup grated parmesan cheese

Clean and de-vein shrimp. Arrange shrimp in a single layer in baking dish. Pour olive oil evenly over shrimp. Sprinkle with salt, black pepper, red pepper, garlic, parsley and bread crumbs. Cover dish and bake at 300 for 20 minutes.

Remove shrimp from oven. Pour butter, Tabasco and wine evenly over shrimp. Bake uncovered for 5 minutes longer or until shrimp are done.
Serve with linguini and top with parmesan cheese.

Southwestern Wontons
This one comes from the Coniglio house. It fit right in with our "Avalanche Ranch" VBS theme.

1 1/2 cans refried beans
1/2 lb of Mexican chorizo
3/4 c. Colby cheese
1/8-1/4 c. diced onion
1 pkg of wonton wrappers

Cook chorizo and drain. Add onion as to saute. Then add beans and cheese. Heat until cheese
melts. Place one teaspoon into each wonton wrapper. Wrap like an egg roll. Fry in oil until
golden brown.

Rick’s Onions with BBQ Sauce
This has become a staple at the Hines/Deeds BBQ functions.

Onions (as many as you want)
Salt
Pepper
BBQ Sauce (your choice)

Cut onions into large 1/4” sections. Boil with salt and pepper until tender. Drain. Cover
lightly with BBQ sauce. Serve warm.

Jo Anne’s Blueberry “Pie” (with or without a crust)
This is actually a good for you dessert!

1 pie crust (optional)

Filling:
1 1/2 pints blueberries
1 1/2 tbsp Splenda (granulated)
1 tbsp lemon juice
1 tbsp flour

Topping:
1 cup oatmeal
1 cup Brown Sugar Splenda
1 stick butter
3 tbsp milk

Spread blueberries in pie crust or in greased dish. Sprinkle evenly with regular Splenda, flour, and lemon juice. Mix oatmeal, butter, and brown sugar Splenda. After well blended, spread over the blueberries. Drizzle the milk over the pie.
Bake at 350 degrees until brown (approximately 30 minutes).

Bryana’s Seasoned Potato Wedges
The Deeds' household has gained another cook. These turn out as crispy as fries, but you don't have to use nearly as much oil and they are easy!

3 large potatoes
1/4 cup canola oil
1/4 cup parmesan cheese
1 tsp each: garlic powder, Old Bay, Italian seasoning
Non-stick cooking spray

Mix the seasonings and parmesan cheese together in a small bowl. Cut potatoes into wedges (like steak fries). Pour oil into large bowl and place potatoes in bowl to coat well. Spray a cookie sheet with non-stick cooking spray. Sprinkle half of seasoning mix on cookie sheet to cover lightly. Spread oiled potatoes on cookie sheet. Sprinkle the remaining seasoning on potatoes. Bake at 350 degrees until potatoes are tender and brown, about 30 minutes.
*Vary the amount and type of seasoning to taste.