Favorite church cookbook recipes

By Susan McClanahan

It is fun to get reader mail and revisit familiar old recipes. And to make it even better, this reader mail is from my friend and valuable senior-center volunteer Linda Tansil, and the recipes are from her 1999 West End Church of Christ cookbook. We all know some of our favorite tried-and-true recipes come from church and community cookbooks.

Linda let me borrow her cookbook and she chose the recipes to share with you today. I can assure you that cookbook is very well used and is filled with favorite recipes of her church friends. Enjoy!

Rice Casserole

• 1 cup chopped celery
• 1 1/2 sticks butter
• 1 1/4 cups regular rice, not instant
• 1/2 cup sliced almonds
• 2 cans beef consomme soup
• 1 can (8 ounces) mushrooms, drained, reserving the juice
• 1 can liquid -- use reserved mushroom juice and water to make 1 can
• 3 tablespoons soy sauce

In a skillet, brown the first four ingredients. Add remaining ingredients and pour into a 9x13-inch baking dish. Bake at 350 degrees for 45 to 60 minutes, until little liquid is showing. If this is going to be held on a warming tray, do not overbake. Yields 16 to 20 servings.

Spinach Casserole

• 1 package (10 ounces) frozen spinach, thawed and drained well
• 1 cup cottage cheese
• 4 eggs
• 1/2 cup flour
• Salt
• 3 to 5 slices American cheese, cut in bits

Spray pan with nonstick spray. Stir all ingredients together. Place in pan. Cover with foil. Bake at 350 degrees for 45 minutes.

For a potluck amount, double the recipe and bake in a 9x13-inch pan.

Seasoned Sandwiches

• 1 package (24-count) of small dinner rolls
• 1 pound shredded or small pieces of ham
• 8 ounces shredded mozzarella cheese
• 1 stick butter, melted
• 2 teaspoons onion flakes
• 1/2 teaspoon dry mustard
• 1/2 teaspoon poppy seeds
• 1 teaspoon Worcestershire sauce

Cut the tops off the rolls, leaving all tops intact if possible. Put ham and cheese inside and put tops back on. Slice the rolls with a sharp knife at the separation divisions.

Mix all other ingredients and spoon over the rolls. Cover, put in refrigerator and allow to sit 24 hours.

Remove from refrigerator, cover with foil and bake at 350 degrees until cheese melts, about 30 to 35 minutes. Makes 24 small sandwiches.

Mexican Lasagna

• 1 pound ground beef
• 1 jar (12 ounces) thick and chunky salsa
• 6 tostada shells, or halved taco shells
• 1 cup refried beans
• 1 cup (4 ounces) cheddar cheese, shredded
• Shredded lettuce, for garnish

In skillet, brown beef and drain. Stir in salsa. Spread 1/4 cup salsa in 10-inch pie plate. Top with 3 tostada shells or halved taco shells. Top with half of each of the beans, meat mixture and cheese. Repeat layers and cover with foil. Bake at 350 degrees for 30 minutes. Top with lettuce, remaining salsa and sour cream, if desired.

Ham Balls

• 1 pound ground beef
• 1 pound ground ham
• 1 pound ground pork
• 1/2 can crushed pineapple
• 1 cup brown sugar
• 1/2 cup vinegar
• 1 teaspoon dry mustard
• 1/2 teaspoon salt
• 1/2 teaspoon seasoned salt
• Egg noodles, cooked

Mix meats together. Form into Ping-Pong-sized balls. Place on a sheet cake pan. Mix the remaining ingredients and pour over meatballs. Bake at 350 degrees for one hour. Serve with egg noodles.

If you prefer, you can use sausage in place of the ground pork and omit the two kinds of salt. Yields about 24 ham balls.

Creamy Banana Pudding

• 1 can (14 ounces) sweetened condensed milk
• 1 1/2 cups cold milk
• 1 package (4 serving size) instant vanilla pudding mix
• 2 cups (1 pint) whipping cream, whipped
• 36 vanilla wafers
• 3 medium bananas
• Concentrated lemon juice

Slice bananas and dip in lemon juice to reduce browning. In large bowl, combine sweetened condensed milk and water. Add pudding, mix well and beat until thickened. Chill 5 minutes. Fold in whipped cream. Spoon 1 cup pudding mixture into a 2 1/2-quart glass serving bowl. Top with 1/3 of the wafers, bananas and pudding. Repeat layering twice, ending with pudding. Chill. Garnish as desired. Refrigerate leftovers.

Cowboy Cookies

• 1 cup butter or margarine, softened, but not melted
• 1 cup white sugar
• 1 cup brown sugar
• 3 eggs
• 1 teaspoon vanilla
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 1/2 cups flour
• 2 cups rolled oats
• 1 cup coconut
• 1/2 cup chocolate chips
• 1/2 cup white baking chips
• 1 cup raisins
• 1 cup pecans

Mix first three ingredients. Beat in eggs and vanilla. Sift salt, soda and flour into sugar mixture. Combine last six ingredients together and mix into flour mixture. Drop by tablespoonful onto cookie sheet. Bake at 360 degrees for 7 to 8 minutes. This is a moist cookie; do not overbake. The cookies will not look completely baked, but they will set when cooled. Yields 4 to 5 dozen.

Apple Pie

• 2 cups apples, peeled and grated (about 3 large apples)
• 1 egg
• 2 tablespoons flour
• 1/2 stick margarine or butter
• 1 to 1 1/2 cups sugar, adjust to taste
• Spices to taste -- cinnamon, nutmeg, allspice, etc.
• 9-inch pie shell

Mix ingredients and pour into pie shell. Bake at 350 degrees until done, about 40 minutes.

Have a great week and, until next time, happy cooking.