Thursday, January 31, 2013

Cranberry Juice Punch

Ingredients:
  • Cranberry Juice
  • Ginger Ale
Directions:
  1. Mix cranberry juice with ginger ale or pineapple juice. 
  2. Makes a good drink.
Recipe from the kitchen of Ruth E. Chamberlin.

Wednesday, January 30, 2013

Sloppy Joes

Ingredients:
  • 1 pound ground beef
  • 3 tablespoons chopped onion
  • 1 can condensed tomato soup
  • 1 tablespoon chili powder
  • 1/2 cup water
  • 1 teaspoon salt
  • 1 teaspoon pepper
Directions:
  1. Brown meat and onion, drain. 
  2. Combine remaining ingredients and pour over meat. Heat through thoroughly. 
  3. Serve over toast or between buns.
  4. May add: 1 teaspoon worchestershire sauce, celery or a little dry mustard if you wish.
Recipe from the kitchen of Ruth E. Chamberlin.

Tuesday, January 29, 2013

Blueberry & Raspberry Baked Oatmeal

Ingredients:
  • 1 cup old-fashioned rolled oats
  • 1/4 cup chopped walnuts, divided
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon ground cinnamon
  • Pinch of salt
  • 1/4 cup maple syrup
  • 1 cup milk
  • 1 large egg, lightly beaten
  • 2 tablespoons butter, melted and cooled slightly
  • 1 teaspoon vanilla extract
  • 2-3 ripe bananas, peeled and sliced
  • 1 cup blueberries or raspberries, fresh or frozen, divided

Directions:
  1. Preheat the oven to 375 degrees. Lightly grease a 2-quart baking dish. 
  2. In a medium bowl, mix the oats, half of the walnuts, baking powder, cinnamon, and salt. Stir to combine. In a liquid measuring cup, combine the syrup, milk, egg, butter, and vanilla.
  3. Spread the sliced bananas in a single layer over the bottom of the baking dish. Top with half of the berries. Sprinkle the dry oat mixture over the fruit in an even layer. Pour the liquid ingredients evenly over the oats.
  4. Sprinkle the remaining nuts and berries over the top. Bake for 35-40 minutes, until the top is browned and the oats have set. Let cool 10 minutes before serving.
  5. This recipe freezes very well. Put leftovers in individual freezer containers. When ready to reheat, place in the microwave for about 2 minutes.
Recipe from the kitchen of Liz Kyle. Thanks for the awesome Christmas present!

Monday, January 28, 2013

Pineapple Snow

Favorite Recipes of the Good Cooks of the First Presbyterian Church, Saginaw Michigan.

Ingredients:
  • 1 cup crushed pineapple
  • 1 cup water
  • 1/2 cup white sugar
  • 1 tablespoon butter
  • Pinch of salt
  • 2 eggs
Directions:
  1. Mix all ingredients together except the eggs. 
  2. Boil and thicken with 3 tablespoons corn starch (mixed in water). 
  3. When cool add two beaten egg yolks and then add the beaten egg whites.
Recipe from the kitchen of Mrs. Roman Uphoff.

Sunday, January 27, 2013

Cherry Pudding

I love how this recipe talks about a 35 cent bottle of maraschino cherries!  They're only $1.78 today!

Favorite Recipes of the Good Cooks of the First Presbyterian Church, Saginaw Michigan.

Ingredients:

  • 2 tablespoons unflavored gelatin
  • 1 bottle maraschino cherries
  • 4 eggs
  • 7 tablespoons sugar
  • 1 cup chopped nuts
  • 24 vanilla wafers, crushed fine


Directions:

  1. Soak gelatin in juice of a 35 cent bottle of maraschino cherries. 
  2. When dissolved, add yolks of 4 eggs beaten with sugar. Add 1 cup boiling water. 
  3. Place on stove, when ready to boil remove. Cool. 
  4. Add cherries cut fine, chopped nuts, vanilla wafers, and whites of 4 eggs beaten stiff. Add together and mix well. 
  5. Pour into molds. Set in refrigerator overnight. Serve with whipped cream.

Recipe from the kitchen of Mrs. J. R. Fentner.

Saturday, January 26, 2013

Help the Troops

Next time you stay in a hotel and don't use the complimentary shampoo, conditioner, soap, mouthwash and other items, take them when you leave.

Then send them to:

Operation: Care and Comfort
2392 Walden Square
San Jose, CA 95124

They'll be shipped to soldiers on the front lines who can use them when not near a military base.  Check out www.OCC-USA.org



Friday, January 25, 2013

Scalloped Corn

Favorite Recipes of the Good Cooks of the First Presbyterian Church, Saginaw Michigan.

Ingredients:

  • 1 can corn
  • 2 eggs
  • 2 pimentoes
  • 1 tablespoon flour
  • 1/2 cup melted butter
  •  Salt to taste
  • 1 cup milk

Directions:

  1. Mix all ingredients together.
  2. Bake in a moderate oven until heated thoroughly.

Recipe from the kitchen of Jennie Grams.

Thursday, January 24, 2013

Tuna Fish Casserole


Favorite Recipes of the Good Cooks of the First Presbyterian Church, Saginaw Michigan.


Ingredients:

  • 1 can tuna fish, flaked
  • 1 can peas, drained
  • 1 can cream of mushroom soup
  • Potato chips
  • 2 eggs, well beaten
  • 1 cup noodles
  • 1/2 cup milk

Directions:

  1. Boil noddles until tender, drain. 
  2. Add fish, peas, soup, eggs and milk. 
  3. Pour into well greased casserole and sprinkle top with crushed potato chips. 
  4. Bake for 2 hours at 350 degrees.

Recipe from the kitchen of Mrs. Carl F. Miller.

Wednesday, January 23, 2013

Pineapple Raisin Cookies

Favorite Recipes of the Good Cooks of the First Presbyterian Church, Saginaw Michigan.

Ingredients:

  • 1/2 cup shortening
  • 1 cup brown sugar
  • 1/2 teaspoon vanilla
  • 1 egg, well beaten
  • 1/2 cup seedless raisins
  • 2 cups cake flour
  • 1/2 cup crushed pineapple, well drained
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon soda
  • Coconut and nut meats can be added if desired


Directions:

  1. Cream together shortening and sugar lightly. 
  2. Add egg, vanilla, raisins and pineapple. 
  3. Sift together dry ingredients and add to mix. 
  4. Drop on cookie sheet (oiled) 1-1/2 inches apart. 
  5. Bake at 370 degrees for 10-15 minutes, longer if you wish them to brown nicely.

Recipe from the kitchen of Mrs. Carl J. Schmiege.

Tuesday, January 22, 2013

Potato Loaf

Favorite Recipes of the Good Cooks of the First Presbyterian Church, Saginaw Michigan.

Ingredients:

  • 4 medium potatoes
  • Salt & pepper
  • Small onion, minced
  • 1 teaspoon chopped parsley
  • 3/4 cup butter
  • 1 tablespoon flour

Directions:

  1. Cook potatoes. 
  2. When cold, dice and mix with salt and pepper to taste, onion and parsley, melted butter, and flour. 
  3. Pack in baking dish, pressing the potatoes firmly between each layer. 
  4. Bake in a moderate oven one hour or until nicely browned. Turn out whole on platter. 
  5. Very delicious served with baked ham.

Recipe from the kitchen of Mrs. A. F. Achard.

Monday, January 21, 2013

Baked Lima Beans

Favorite Recipes of the Good Cooks of the First Presbyterian Church, Saginaw Michigan.

Ingredients:

  • 2 cans lima beans
  • 7 slices bacon
  • 1/2 onion
  • 4 tablespoons brown sugar
  • 1-1/2 cups cream


Directions:

  1. Fry bacon and cut into pieces. 
  2. Chop onion fine. 
  3. Mix together all ingredients.
  4. Bake in moderate oven until brown.

Recipe from the kitchen of Mrs. Harry P. Baker.

Sunday, January 20, 2013

Quick Apple Dessert

Favorite Recipes of the Good Cooks of the First Presbyterian Church, Saginaw Michigan.

Ingredients:

  • 1 egg, well beaten
  • 3/4 cup brown sugar
  • 6 tablespoons flour, level
  • 1-1/2 teaspoons baking powder
  • 1/2 cup chopped nuts
  • 1 cup chopped apples

Directions:

  1. Mix all ingredients together. 
  2. Put in greased 8"x8" pan. Bake in 350 degree oven about 1/2 hour. 
  3. Cut in squares. Garnish with whipped sweetened cream. Serve either warm or cold.

Recipe from the kitchen of Ferne Bremer.

Saturday, January 19, 2013

Angel Food Dessert

Favorite Recipes of the Good Cooks of the First Presbyterian Church, Saginaw Michigan.

Ingredients:

  • 2 cups strawberry Jell-o
  • 4 cups boiling water
  • 1 pint whipping cream
  • 2 angel food bars

Directions:

  1. Make Jell-O as normal. Cool and whip until thick. 
  2. Whip whipping cream. Fold into Jell-o.
  3. Break angel food cake into bite size pieces. Line pan with cake and pour Jell-o mixture over cake. Let set. 
  4. Cut and serve with sugared sliced strawberries, fresh or frozen, and whipped cream. Serves 20 to 24.

Recipe from the kitchen of Bertha Grossman.

Friday, January 18, 2013

Hot Milk Cake

Favorite Recipes of the Good Cooks of the First Presbyterian Church, Saginaw Michigan.

Ingredients:

  • 2 eggs
  • 1 cup sugar
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/2 cup scalded milk
  • 1 teaspoon butter

Directions:

  1. Beat eggs well and add sugar. 
  2. Beat well again and add flour and baking powder. 
  3. Add butter to scalded milk and pour over the above mixture while hot. Beat well. Pour into an 8"x8" baking dish.
  4. Bake in 350 degree oven.

Recipe from the kitchen of Mrs. Corlis Remer.

Thursday, January 17, 2013

Macaroni and Cheese

Favorite Recipes of the Good Cooks of the First Presbyterian Church, Saginaw Michigan.

Ingredients:

  • 1 package elbow macaroni
  • 3 tablespoons butter
  • 3 level tablespoons flour
  • 3 cups milk
  • 1 teaspoon salt
  • 1-1/2 cups mild cheese, diced

Directions:

  1. Cook elbow macaroni as directed. 
  2. Melt butter in saucepan and blend with flour. Add milk slowly, stirring constantly until mixture is smooth. Cook until sauce thickens, about 10 minutes. 
  3. Add salt and cheese. 
  4. Combine sauce with cooked macaroni in baking dish. Bake in hot oven 15 to 20 minutes.

Recipe from the kitchen of Mrs. Walter C. Mey (My Aunt Mary - my Dad's sister-in-law).

Wednesday, January 16, 2013

Date Bread

Favorite Recipes of the Good Cooks of the First Presbyterian Church, Saginaw Michigan.

Ingredients:

  • 1/2 package dates, chopped
  • 1 cup hot water
  • 1 tablespoon butter
  • 1 cup sugar
  • 1 egg, beaten
  • 1 rounding teaspoon baking soda
  • 2 cups flour
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla

Directions:

  1. Mix all ingredients together.
  2. Bake in a moderate oven until done.

Recipe from the kitchen of Matie Mundt.

Tuesday, January 15, 2013

Spice Cake

Favorite Recipes of the Good Cooks of the First Presbyterian Church, Saginaw Michigan.

Ingredients:
  • 1 cup sugar
  • 3/4 cup lard
  • 2 eggs
  • 1 cup sour milk
  • 1 teaspoon soda
  • 2-1/2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon salt
  • 1 cup raisins, put through food chopper
  • 1/2 cup nut meats
  • 2-1/2 cups flour sifted 3 times
Directions:
  1. Cream together sugar, lard, and eggs. Add milk. Add dry ingredients to form dough. 
  2. Bake in oven until done.
Recipe from the kitchen of Matie Mundt.

Monday, January 14, 2013

Chocolate Macroons

Favorite Recipes of the Good Cooks of the First Presbyterian Church, Saginaw Michigan.

Ingredients:

  • 2 cups sugar
  • 1/2 cup corn oil
  • 4 squares chocolate
  • 4 eggs, beaten 1 at a time
  • 2 cups flour sifted with
  • 2 teaspoons baking powder
  • 2 teaspoons vanilla
  • 1/2 teaspoon salt

Directions:

  1. Mix sugar, oil and melted chocolate together. 
  2. Beat eggs one at a time and add to the sugar mixture. 
  3. Sift together flour, baking powder, and salt. Add flour mixture and vanilla to batter. 
  4. Chill. 
  5. Drop by teaspoons in cup of powdered sugar. Place on cookie sheet.
  6. Bake in slow oven 325 degrees.

Recipe from the kitchen of Matie Mundt.

Saturday, January 12, 2013

Porcupines

Favorite Recipes of the Good Cooks of the First Presbyterian Church, Saginaw Michigan.

Ingredients:

  • 1 pound ground beef
  • 1/3 cup rice, uncooked
  • Salt and pepper to season
  • 2 tablespoons onion
  • 1 can tomato soup


Directions:

  1. Mix ground beef with the raw rice and onion, add salt and pepper. 
  2. Form into balls, pour the tomato soup over the balls, and bake in a covered baking dish for about 1-1/4 hours in a moderate oven. 
  3. As the rice cooks, it projects out from the meatballs, and when they are done, the rice sticks out all over the balls, similar to the quills on a porcupine. If the mixture thickens too much while cooking, add some hot water.


Recipe from the kitchen of Mrs. Fred E. Brace.

Friday, January 11, 2013

Angel Cream Cake


This church cookbook was handed down to me from my Grandmother. For the next several days I'll be posting her favorite recipes, some from family, some from church friends. Enjoy!



Good Eating
Favorite Recipes of the Good Cooks of the First Presbyterian Church
Saginaw Michigan







Ingredients:

  • 2 packages orange Jell-o
  • 4 cups water
  • 1 cup crushed pineapple
  • 2 cups sweetened whipping cream
  • 1 large angel food cake


Directions:

  1. Fix Jell-o and water as ordinary Jell-o. Add crushed pineapple. 
  2. When Jell-o is set enough, whip. 
  3. Add whipped cream and angel food cake which has been broken in small pieces. 
  4. Spread in shallow pan 1-1/2 inches thick. Set in refrigerator overnight. 
  5. Cut in squares to serve. Serves 20.


Recipe from the kitchen of Mrs. J. R. Fentner.

Thursday, January 10, 2013

Baked Pork Chops and Rice


This recipe was one of my Great-Grandma's favorite from her church cookbook.


Cook Book
Ladies Auxiliary of 1st Presbyterian Church

Saginaw, MI


Recipe from the kitchen of Mrs. J.A. McLandress


Ingredients:
  • 4 Pork Chops, cut one inch thick
  • 1/2 cup uncooked rice
  • 1 can tomato soup

Directions:
  1. Place pork chops in bottom of pan. 
  2. Put 2 tablespoons uncooked rice on each pork chop.
  3. Salt and pepper to taste. 
  4. Cover all with one can of tomato soup and add enough water to cover well. 
  5. Cover with foil and cook in very slow oven two hours.

I love the advertisements!
The Court Street Hardware was next to my Grandpa's drug store.


Wednesday, January 9, 2013

Easy Low-fat Cake

Ingredients:

  • 1 box cake mix any flavor
  • 1 can diet soda (dark for chocolate cake, light for yellow or white cake)
  • Fat free cool whip


Directions:

  1. Stir 1/2 to 3/4 can of diet soda into the cake mix. 
  2. Bake according to box directions. 
  3. Cool, and ice with cool whip.
Recipe from the kitchen of Deb Gingrich.

Tuesday, January 8, 2013

Zucchini Patties

Ingredients:

  • 3 cups zucchini, shredded
  • 1 medium onion, shredded or grated
  • 2 eggs
  • 2/3 cup Bisquick or Jiffy baking mix
  • 1/4 cup grated Parmesan cheese
  • Dash of pepper


Directions:

  1. Combine all ingredients.
  2. Shape into 3-inch patties and fry in one tablespoon cooking oil until brown on both sides. 
  3. Makes about 12 patties.

Monday, January 7, 2013

Baked Basil Fries

Ingredients:

  • 1/4 cup Parmesan cheese
  • 2 tablespoons olive oil
  • 1 tablespoon basil
  • 1/4 teaspoon garlic powder
  • 4 potatoes


Directions:

  1. Cut potatoes into 1/4 inch sticks. 
  2. Mix other ingredients in bowl. Add potato sticks; toss to coat. 
  3. Place on baking sheet sprayed with nonstick cooking spray. Bake at 425 degrees for 30 to 35 minutes, turning once.


Recipe from the kitchen of Kristine Brown (Fruitland Evangelical Covenant Church Cookbook).

Sunday, January 6, 2013

Chocolate Zucchini Cake

Ingredients:

  • 1/2 cup butter
  • 1/2 cup oil
  • 1-3/4 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2-1/2 cups flour
  • 4 tablespoons cocoa
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 2 cups shredded or diced zucchini
  • 1/2 cup chocolate chips


Directions:

  1. Cream together butter, oil, and sugar. Add eggs and vanilla and beat well. 
  2. Whisk together flour, cocoa, baking powder, baking soda, cinnamon and cloves. 
  3. Add dry mixture to wet; mix well. Stir in zucchini. 
  4. Pour into greased 9"x13" pan. Top with chocolate chips. 
  5. Bake 40-45 minutes or until a toothpick inserted comes out clean.
Recipe from the kitchen of Harmony Harkema. If you like this recipe be sure to check out her blog, Beyond Toast.

Saturday, January 5, 2013

Artichoke Hearts Dip


Ingredients:
  • 1 can artichoke hearts, drained and chopped
  • 1 cup mayonnaise
  • 1/2 cup Parmesan cheese
  • 1/2 cup shredded Mozzarella cheese
  • Dash of garlic powder


Directions:

  1. Mix all ingredients together. 
  2. Put into a lightly greased 9-inch pie pan. Bake at 350 degrees for 15-20 minutes. 
  3. Serve with crackers or tortilla chips.


Recipe from the kitchen of Gaylynn Williams (the St. Luke's Lutheran Church Cookbook)

Friday, January 4, 2013

Mo Go Gai Pien

I served this wonderful Chinese dish to my sister and brother-in-law and learned a very important cooking lesson. Be sure to REMOVE the ginger root slices BEFORE serving to your family. Otherwise they might bite down into the ginger root and nearly kill themselves by choking to death!

Ingredients:
  • 1 pound skinless, boneless, chicken breast
  • 1/2 teaspoon onion powder
  • 2 slices ginger root
  • 1/4 teaspoon pepper
  • 1/2 teaspoon salt
  • 1 teaspoon wine sherry
  • 2 teaspoons cornstarch
  • 4 tablespoons corn oil
  • 1 medium onion, minced
  • 1 cup mushrooms, sliced
  • 1 medium green pepper, diced
  • 2 tablespoons soy sauce

Directions:
  1. Mix chicken slices with onion powder, ginger root, pepper, salt, wine sherry and 1 teaspoon of the cornstarch. 
  2. Heat oil in wok; brown minced onion. Add chicken and stir constantly until the color of the chicken meat turns whitish (about 2 minutes). Remove to a dish. 
  3. Put the mushrooms, diced green pepper, soy sauce, 1/4 cup water, and 1 tablespoon water blended with 1 teaspoon cornstarch in the pan and bring to a boil. Add the cooked chicken slices to the vegetables and stir for 1 minute. 
  4. Serve immediately.

Thursday, January 3, 2013

Spaghetti

Ingredients:

  • 1 pound ground beef
  • 1/2 package onion soup mix
  • 1 can tomato sauce (15 ounces)
  • 1 can tomatoes (15 ounces)
  • 4 ounces canned sliced mushrooms
  • 1 teaspoon sugar
  • 1 teaspoon garlic salt


Directions:

  1. Brown hamburg and sprinkle onion soup mix over. After browned, drain excess fat. 
  2. Add tomato sauce, whole tomatoes, 1/2 can water, and mushrooms to hamburg. Mix together. 
  3. Add sugar to taste. Add garlic salt. 
  4. Cook spaghetti noodles with 1 tablespoon butter to prevent sticking.


Recipe from the kitchen of Donna Mey.

Wednesday, January 2, 2013

Apple Nachos

It's the new year so probably 90% of our friends and family are trying to eat more healthy. So here's a snack option to consider instead of the potato chips and dip or cookies and fudge!

Ingredients:

  • 3-4 apples
  • Ginger Ale
  • 1/4 cup dark chocolate chips
  • Chopped roasted almonds, pistachios or walnuts
  • Chopped dried fruit


Directions:

  1. Slice a few apples. Place the apples in a bowl and cover with Ginger Ale. Let sit for about 10 minutes. (The Ginger Ale keeps the apples from turning brown.) 
  2. Drain the apples and place them on a paper towel to absorb any excess moisture. Arrange apples on a serving platter. 
  3. Melt about 1/4 cup of dark chocolate chips and drizzle over the apples. Sprinkle the top with roasted almonds, pistachios or walnuts. Then sprinkle with a little dried fruit.


Tuesday, January 1, 2013

New Year, New You Healthy Eating

Here's to a healthy me! This is my 1600-calorie diet plan.

2 servings legumes
3 servings category 1 vegetables (or more)
1 serving category 2 vegetables
4 servings protein
4 servings oil
2 servings nuts and seeds
2 servings fruit
1 serving dairy
1 serving whole grain

Legumes: 1 serving=110 calories (1/2 cup cooked). Includes split peas, beans, lentils, hummus, fat free refried beans, edamame, etc.

Category 1 vegetables: Unlimited. Includes asparagus, artichokes, bamboo shoots, bean sprouts, peppers, broccoli, brussel sprouts, cauliflower, celery, onion, cabbage, eggplant, green beans, greens, lettuce, mushrooms, okra, radishes, snow peas, sprouts, tomatoes, vegetable juice, water chestnuts, salsa, kelp, etc.

Category 2 vegetables: 1 serving=45 calories (1/2 cup). Beets, winter squash, sweet potatoes, carrots.

Protein: 1 serving=150 calories (3 ounces). Eggs, fish, poultry, lamb, tofu, Tempeh, soy burger, cottage cheese, mozzarella cheese, Parmesan cheese.

Oils: 1 serving=40 calories (1 teaspoon). Flaxseed oil, walnut oil, extra virgin olive oil, mayonnaise, olives, avocado.

Nuts and seeds: 1 serving=100 calories. 10 almonds or hazelnuts, 8 walnuts or pecan halves, 18 peanuts, 2 tablespoons pistachios, 1 tablespoon nut butter.

Fruits: 1 serving=80 calories. Apple, apricot, berries, cantaloupe, cherries, grapes, grapefruit, honeydew melon, mango, nectarine, orange, peach, pear, plum, tangerine, watermelon.

Dairy: 1 serving= 80 calories (6 ounces). Fat-free yogurt, soy milk, 1% milk.

Whole Grains: 1 serving=100 calories (1/2 cup). Rice, barley, bulgur, natural cereal, whole oats, whole grain rye, low-carb tortilla, whole wheat tortilla or pita.