2000s



Winter Apple Cake  Florence Avery

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2 cups sugar

2 cups flour

½ cup salad oil

2 eggs, beaten

2 teaspoons soda

3 teaspoons vanilla

1 cup chopped walnuts

3 teaspoons cinnamon

4 cups chopped and peeled apples


Combine all ingredients.  Beat well.  Dough will be stiff like cookie dough.  Spread into 2 9x9 pans.  Bake for 1 hour at 350 degrees, checking at 50 minutes.  Frost with cream cheese frosting or your favorite.


Gookies - Marilyn Taylor

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1 c sugar

1 c corn syrup

Bring to a boil and blend in well:  

½ c peanut butter

Pour over 6 Cheerios, rice crispies or chex.  Pour into a 9x13 inch pan and let set up.  Cut into squares.


Creamy Coffee Eggnog - Marsh Jones

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Mix together:

4 cups of freshly brewed coffee, cooled

4 cups eggnog

1 8 ounce container of Coolwhip (French vanilla.)

Add ½ teaspoon cinnamon and blend together in a large bowl.  Add one cup of rum if desired.  Refrigerate.  Pour into coffee cups, with a large spoonful of Coolwhip and a sprinkle of nutmeg.  Makes 32 ½ cup servings.


Lemon Cake Dessert - Sibyl Schuldt

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Bake a lemon cake mix on a sheet cake pan according to directions.  While still warm, poke holes in the top of the cake.

Pour 1 large can of crushed pineapple with juice over top of cake and put into refrigerator to cool.

Prepare 1 package instant lemon pudding mix using ½ cups milk.  Fold in a 12 ounce carton of Cool Whip and spread on top of cake.  Keep refrigerated until ready to use.


Favorite Chocolate Chip Cookies - Marilyn Piquet

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1 cup oleo

1 cup salad oil

1 cup white sugar

1 cup brown sugar

1 egg

2 teaspoons vanilla

1 teaspoon coconut flavor

½ teaspoon butter flavor

3 ½ cups flour

1 teaspoon salt

1 teaspoon soda

1 cup oatmeal

1 cup coconut

1 cup Rice Krispries

2 cups chocolate chips

1 teaspoon cream of tartar

Mix all together.  Drop by teaspoons on lightly greased cookie cheet.  Bake at 350 degrees for 10-12 minutes.  

"God gave us memories so we might have roses in December."  James M. Barrie


Enchilada Casserole - Helen Shaffer

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Two pounds hamburger

1 c chopped onions

2 cloves minced garlic

1 c cream of chicken soup

1 c cream of mushroom soup

1 (10 oz) can enchilada sauce

1 c milk

1 c sliced black olives

1 (4 oz) can chopped green chilies

½ teaspoon cumin

12 corn or flour tortillas cut into four strips

2 c shredded mozzarella cheese

Brown meat, onions and garlic.  Stir in soups, enchilada sauce, milk, olives and green chilies.  Bring to a boil. Remove from heat.  Spread ¼ of the sauce in 9x13 greased pan.  Layer ⅓ of the tortillas, ¼ of the sauce, and ⅓ of the cheese.  Repeat these layers twice more ending with the cheese.  Cover with foil.  Bake 30 minutes at 350 degrees.  Remove foil and bake 20 more minutes or until bubbly and hot.


 Indian Fried Rice - Ellen Schuman

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Adapted from an Indian Recipe

One big onion chopped fine.

½ tsp chili powder

¼ teaspoon pepper

½ teaspoon ground cinnamon

8 whole cloves or about 1/8 teaspoon ground cloves

1 teaspoon poppy seed

2 dashes turmeric

⅓ stick butter

3 cups Minute rice

3 cups chicken broth.  If using canned broth, add a little water if necessary to make the same amount as the rice.

For the top:

Handful of cashews

Handful of raisins

½ can (2.8 oz can) french fried onions

¼ stick butter

Melt ⅓ stick of butter in a heavy Dutch oven or kettle that has a solid lid to cover it later.  Add chopped onion and fry until softened, stirring.  Add rice, chili powder, pepper, cinnamon, cloves, poppy seed and turmeric.  Stir and heat all together a bit.  Add chicken broth and bring to a rolling boil, salt to taste, cover, remove from heat and let stand for at least 5 to 10 minutes.  While steeping, melt ¼ stick butter in a skillet, add cashews, raisins, and french fried onions.  Heat thoroughly (not too long).

When rice is finished steeping, fluff, put in a bowl, sprinkle nut raisin onion mixture on top.


Frozen Strawberry Dessert - Margaret McComas

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Melt 1 square margarine.  

Add 1 cup flour, 

¼ cup brown sugar

½ cup chopped nuts.

Spread in a 9x13 pan.  Bake 20 minutes at 350 degrees, stirring 3 times with a fork while baking until crumbly.  Cool.  Remove ⅓ of crumbs and set aside. Pat down remainder in bottom of pan.

Filling:  

2 egg whites, beat until stiff

Add 1 C sugar gradually.

Add 1 10 oz package frozen strawberries and

2 tablespoons lemon juice.

Fold in 8 oz Cool whip.  Spread over crumbs, sprinkle with remaining crumbs and freeze.  Cut into squares and serve.


Vegetable Cheese Chowder - Mary Nagel

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Sauté together in 3 TBL oil:

1 c chopped celery

1 c shredded carrots

1 c chopped onions

Add:

1 small head cauliflower, cut in florets

2-3 c broccoli pieces

1 can chicken broth

2 cans cream of potato soup 

Cook 12-15 minutes

Add:

1 can evaporated milk

1 lb Velveeta cheese, cubed

Heat until cheese is melted and vegetables are tender, being careful not to scorch.

I received this from a dear friend, Pat Street, from St. Paul’s Methodist Church.  It’s simple yet so delicious.  Makes about two quarts.


Strawberry Pretzel Dessert - Sheryl Schaffer

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Crust:

2 c crushed pretzels

⅓ chopped pecans

3 Tbl sugar

3/4 c melted butter

Second Layer:

1 c sugar

8 oz creamed cheese, softened

8 oz whipped topping

Third layer:

1 6 oz strawberry gelatin

2 c boiling water

2 10 oz frozen strawberries

Mix pretzels, pecans 3 tbl sugar and melted butter in a bowl.Press into a 9x13 baking pan.  Bake at 400 F for 10 minutes.  Mix remaining 1 c sugar with cream cheese. Stir in whipped topping.  Spread over cooled crust.  Dissolve gelatin in boiling water.  Stir in frozen strawberries.   Let stand until mixture begins to set.  Pour over cream cheese mixture.  Chill until set.

A popular dessert for UMW unit meetings.


Chicken Curry - Flo Culbreth

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½ c butter

4 TBL chopped onion

2 cloves chopped garlic

4 TBL curry powder

6 TBL flour

8 chicken bouillon cubes

4 c water

1 apple, pared and chopped

5-6 cups cooked chicken, cubed

1 pint whipping cream or 1 can unsweetened coconut cream/milk

In melted butter, sauté onion, garlic, and curry powder for 5 minutes.  Add flour and stir until smooth.  Combine bouillon and water and slowly add to flour mixture.  Stir until thoroughly blended.  Add apple and chicken.  Simmer covered for one hour.  Add cream and heat thoroughly without boiling.

Serve with white rice, preferably jasmine and small dishes of a selection of the following:  bananas, chutney, coconut, raisins, crumbled bacon, diced avocado, chopped green pepper, celery, tomatoes, green or ripe olives, plain yogurt, peanuts, chopped cucumber.

Served with great success at UMW Unit Luncheon in conjunction with our mission study of India.


Manicotti for a Crowd - Robert Erickson

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2 boxes manicotti

1 lb 8 oz small curd cottage cheese

1 lb grate mozzarella cheese

½ c grated parmesan cheese

More parmesan cheese to spread on top

2 lbs hot Italian sausage

1 lb mild Italian sausage

1 can (14.5 oz) Italian stewed tomatoes, drained

3 jars spaghetti sauce

Cook manicotti according to directions, drain, rinse and cover to keep from drying out.  Fry sausage until light brown and drain.  In a large bowl, mix cottage cheese, mozzarella, parmesan, sausage and tomatoes.  Spread a thin layer of spaghetti sauce in bottom of two greased 9x12 pans.  Stuff manicotti and place in pans.  Pour remaining spaghetti sauce over all, sprinkle with more parmesan, cover with foil, cut small slits for venting and bake at 375 F for one hour.


Cheese Soup - Joanne McCray

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Combine in 4 qt pot and boil 30 minutes but do not drain:

2 c diced potatoes

1 ½ c chopped onion

1  sliced carrots

2 c water

Melt ¼ c butter.  Stir in ½ c flour, 3/4 tsp salt and ¼ tsp pepper, 5 tsp granulated chicken bouillon.   Add 2 c milk.  Cook and stir until thick.  Add to undrained vegetables.  Add 2 to 3 c shredded cheddar cheese and heat just to melt.


Spinach Salad - Elaine Flatland

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Spinach, sliced fresh strawberries, red onion in your proportion of choice dressed just before serving with the following:

Boil together to dissolve:

½ c brown sugar

¼ c cider vinegar

½ tsp paprika

1TBL worchestershire

Whisk in ½ c oil and 1 TBL poppy seeds.


Spicy Bean Soup - Dorothy Mandiloff

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1 onion chopped

2 cans chicken bullion

2 cans tomato and green peppers

1 can chopped tomatoes

1 can black beans

2 c frozen corn

2-4 TBL chili powder

Shrimp, cooked, if desired

3/4 cup orzo pasta, cooked, if desired

Salt & pepper to taste

Coil onion until limp. Put it and other ingredients, except shrimp and orzo, in a soup pan and cook for 15 minutes.  Add cooked shrimp and cooked orzo and heat thoroughly.


Baking at Altitude 

We love our high desert home but it does present some problems when trying to bake our favorite recipes from friends and family who live at sea level.  In order to achieve the best results, make the following adjustments to cakes and sweet breads:

Decrease the baking powder by ¼ tsp per tsp

Decrease the sugar by 2 TBL per C

Increase the liquid by 2 TBL per C

Raise the oven temp by 25 degrees F


Honey Bee Cookies - Jacob Bryan

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½ c butter

½ c packed brown sugar

½ c honey

1 egg

1 ½ c flour

½ tsp baking soda

½ tsp salt

½ tsp ground cinnamon

Beat butter, brown sugar, honey and egg until smooth.  Combine flour, baking soda, salt ,cinnamon and stir into butter mixture.  Drop by teaspoonfuls onto ungreased cookie sheet.  Bake 7-9 minutes at 375 F until set and light brown.  Let stand 3-5 minutes on cookie sheet and move to rack to cool.

Jacob Bryan won the “Best Cookie” contest at the Trinity church picnic on August 5, 2001 with this recipe.


Peppermint Patties - Jeannine Beckman

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1 lb box powdered sugar

3 tbl butter

2-3 tsp peppermint extract

½ tsp vanilla

¼ c evaporated milk

Mix the first four ingredients.  Add milk, mix well.  Roll in balls. Chill for 20 minutes.  Flatten with a glass.  Chill for 30 minutes.  Dip in melted candy coating chocolate or 2 c semi sweet chocolate chips melted with 2 TBL shortening.

  

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