.

… from the kitchen of Linda Tyree

Walmsley Boulevard United Methodist Church Cookbook

Richmond, Virginia

Preacher’s Meat Loaf

1 ½ lbs. ground beef

2 eggs

2 Tbsp salt

2 medium potatoes

2 carrots

1 medium onion

4 cups quick oats

¼ cup Heinz ketchup

1 can tomato sauce

Beat eggs well and add with salt and tomato sauce to beef.  Set aside.

Peel and cube potatoes, slice carrots.   Peel and dice onion and cut peppers in small pieces, put in blender and grind.  Mix into meat mixture and put in greased pan.  

Put Heinz ketchup on top of meatloaf and bake at 375F for 1 hour and 15 minutes.

… from the kitchen of Ginni Eichholz

Northwood Temple Church Cookbook

Gooey Pecan Bars

18 oz. package butter pecan cake mix

1 large egg, lightly beaten

1 cup butter, melted and divided

2 large eggs

8 oz. package cream cheese, softened

16 oz. package powdered sugar, sifted

½ cup chopped pecans

Combine cake mix, 1 egg and ½ cup butter.   Press into bottom of a lightly greased 9 x 13 x 2 inch pan.  Set aside.

Combine 2 eggs, cream cheese, powdered sugar and remaining ½ cup butter; beat at medium speed with an electric mixer until smooth.    Stir in pecans and pour over cake mix layer.  

Bake at 350F for 50 – 50 minutes or until set, covering loosely with aluminum foil after 45 minutes.  Cool on a wire rack.   Cut into squares.  Yields 3 dozen.

Some pecan trivia…

Monday, September 22

Hello Foodies,

Are you ready for some football?

I am proud to present two great inexpensive recipes for the Monday night game — Nacho Popcorn and Louise Jones’ Easy Open Face Sloppy - Joe’s.   Both recipes are easy, simple and filling.     

The Nacho Popcorn is a terrific spicy welcoming snack that should be made available all night.   The Open Face Sloppy - Joe’s are a first quarter treat… be sure and serve them hot out of the oven.   Add a dash of hot sauce for a kick.  Forks and strong paper plates are strongly encouraged when serving Sloppy - Joe’s in any form.

The key to great game fellowship is having an NFL legend as your special guest;  however, a close second is the food… and it does not have to be gourmet, but rather basic items made great (and in large quantities). Recipes are below and I can guarantee that both are touchdowns!

Good cookin’

Ben

Louise Jones’ Easy Open Face Sloppy - Joes

1  lb ground beef
12 oz shredded cheddar cheese 
garlic salt and pepper 
1 medium onion, chopped fine 
1 can tomato sauce (8 ounce) 
8 hamburger buns 

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Brown hamburger. Drain off fat. Add onion, seasoning and tomato sauce. Heat thoroughly, then cool completely. Add cheese. Spread on bun halves. Broil until cheese melts.   Makes excellent open face sandwiches!

Editor’s Comments:  I thought this was a good idea and could even be used with your own recipe. I add some diced green pepper to the onion and brown with the ground beef. Then I add Bull’s-Eye, hot & spicy BBQ sauce instead of tomato sauce.   For more information, click here.

Also, for a more interesting version…  take pizza dough and place into a cupcake pan.   Press to form an overflowing cup into each mold, fill with meat sauce, sprinkle with cheese, bake for about 10 minutes (until dough is golden brown).   Kids and adults will love it!

411 — In the Midwest (particularly in the state of Iowa where Rosanne Barr popularized the name Canteen style sandwich) a variant known as the loosemeat sandwich exists. In other parts of the Midwest, these are known as looseburgers or as Maid-Rites. This version of the sandwich is made with only seasoned ground beef, and does not include a tomato-based sauce. According to The Encyclopedia of American Food & Drink, it was created in 1934 at Ye Olde Tavern Inn by Abraham and Bertha Kaled.

Add pizazz to plain-old popcorn with a spicy mix of Mexican flavors like cumin, paprika and crushed red pepper and a zesty sprinkle of Cheddar cheese that’s sure to make it pop.

.

NACHO POPCORN

Ingredients

·         1/2 cup butter, melted

·         1 teaspoon crushed red pepper

·         1 teaspoon ground cumin

·         1 teaspoon paprika

·         1 gallon popped popcorn

·         1/2 cup shredded Cheddar cheese

Cooking Instructions

1.     In a small bowl, mix together butter, crushed red pepper, cumin and paprika.

2.     Place popcorn in a large bowl. Sprinkle with the butter mixture and Cheddar cheese. Toss until well mixed. 

For more information on this recipe, click here.

Sugar Girl Bakeshop in Miami, Florida will remind you of simpler times when desserts were meant to be eaten. 

The cupcakes are handmade to order using the best available ingredients and are guaranteed to put a smile on your face. Every bite is perfectly delicious.

Growing up, our Sunday mornings were spent in church.  We attended First Baptist Church in Immokalee, Florida (United States) and started with Sunday School (an age specific study of the Bible), then onto corporate worship (hymns, prayers and a sermon) with many folks from the community.

In small Southern towns, church takes on special significance as it is a gathering place where everyone comes together.  Without a movie theater or town square in my hometown, the church became the point of intersection.    This weekly gathering place was akin to ‘command central’ when a local tragedy activated the faithful to prepare dinners, collect clothing, and ‘take a love offering’… things done as signs of Christ’s love to those hurting and in need.

My mother, like many other Southern ladies, would prepare lunch before leaving for church — something in the crock pot, stews, a roast, a hearty casserole — basically, foods that could be readied and left in a timer equipped oven so that it was nearing perfection when we arrived home shortly after 12 noon.

Below is a traditional Sunday dinner recipe my Mother prepared more times than I can possibly count.

Mom’s Post Roast

1 chuck roast

1 large onion, sliced

1 bag carrots, cleaned

3 - 4 cloves of garlic pressed into slits of the roast

8 - 10 potatoes

Salt & pepper to taste

Using a Dutch oven, brown the meat on both sides using a little oil.  After the meat is brown, add about 1 cup of water and bring to a boil.  Lower the heat and put in the carrots and onions.  

This is a roast that has to be cooked for a long time (2 - 5 hours depending on the size) so it will be tender and fall apart.  About 30 minutes before it is done, put in quartered potatoes.

When ready to serve, remove the roast and thicken the juice with cornstarch.   Gravy is very important.   You can use cold water to the cornstarch and pour slowly into the boiling juice.   I have always used cornstarch because it does not lump like flour.

NOTE:  Accompanying this on the table would be a loaf of fresh white bread!   Plain, simple, and hearty.   Make enough so that you will have plenty of leftovers… always better the next day.

 411 — Click herefor infromation regarding all things beef.  

If you haven’t tried Blue Bell, you haven’t lived!  

Forget the other ice creams, this must have the highest butter fat content of anything in the freezer.   It is very creamy and silky smooth.

Although this ice cream is sold in some major grocery outlets, it is not carried in many locations.    Because of the demand, this ice cream is available for purchase online… it will be shipped ‘overnight’ and right to your door.   The perfect gift for the foodie with a sweet tooth!

Some of my favorite flavors:   Birthday Cake, Pecan Pralines ‘n Cream, and Caramel Turtle Fudge.  

www.bluebell.com

• 4 egg whites, at room temperature
• 5 tablespoons sugar
• 1/4 teaspoon cream of tartar
• 1/2 teaspoon vanilla extract

Preheat oven to 375°F.

Line the bottom of a 9×9-inch baking dish with a layer of vanilla wafers. (This recipe will not use the whole box, so you may snack along the way, but don’t get carried away.)

Peel the bananas and slice into 3/8-inch rounds; use a ruler (I’m kidding!). Cover the banana slices with plastic wrap to keep them from darkening, and quickly make your pudding.

Combine the sugar, flour and salt in bowl, mix well, and set aside.

In a heavy saucepan, beat egg yolks well (just use a fork or a whisk, but beat well). Over medium heat, add the flour mixture to the egg yolks, alternately, with the milk and vanilla, stirring constantly.

Bring to a gentle boil and, when mixture begins to thicken, add butter, continuing to stir to prevent scorching. When the mixture reaches pudding consistency, remove from heat.

Place a layer of banana slices in the baking dish on top of the vanilla wafers. Pour, spreading as necessary, half of the pudding over the wafers and banana slices. Put down another layer of vanilla wafers and another layer of bananas, and cover with the remaining pudding.

For the meringue, beat the egg whites with an electric mixer until they form soft peaks. Add sugar, a tablespoon at a time, and cream of tartar, and beat until stiff peaks are formed. Fold the vanilla into the meringue, and spread the meringue over the pudding.

Place in a preheated 375°F oven and bake until browned, 12 to 15 minutes, depending upon your oven.

The stuffed baked potatoes are made using 2-pound potatoes that are about 7-8 inches long and about 4-inches wide. At Mike Anderson’s BBQ in Dallas, they are split and stuffed with every imaginable combination of cheese and sour cream, bacon, onions, jalapenos, olives etc. and then topped with chopped beef, pork, chicken, ham, sausage, etc. and a healthy dose of barbecue sauce. I couldn’t decide if I thought that sounded heavenly or a little too much, but I was intrigued.    

Elizabeth Karmel

Al Dente