Kitchen Empire - Recipe of the Month

Preheat oven to 300^oF.
Place pecans in zipper baggie and let children beat
them with the wooden spoon to break into small pieces.
Explain that after Jesus was arrested,
He was beaten by the Roman soldiers.
Read John 19:1-3.

Let each child smell the vinegar.
Put 1 tsp. vinegar into mixing bowl.
Explain that when Jesus was thirsty on the cross
He was given vinegar to drink.
Read John 19:28-30.

Add egg whites to vinegar. Eggs represent life.
Explain that Jesus gave His life to give us life.
Read John 10:10-11.

Sprinkle a little salt into each child's hand. Let
them taste it and brush the rest into the bowl.
Explain that this represents the salty
tears shed by Jesus' followers, and the bitterness
of our own sin.
Read Luke 23:27.

So far the ingredients are not very appetizing.

Add 1c. sugar.
Explain that the sweetest part of the story is that
Jesus died because he loves us. He wants us to know
and belong to Him.
Read Ps. 34:8 and John 3:16.

Beat with a mixer on high speed for 12 to 15 minutes
until stiff peaks are formed. Explain that the color
white represents the purity in God's eyes of those
whose sins have been cleansed by Jesus.
Read Isa. 1:18 and john 3:1-3.

Fold in broken nuts.
Drop by teaspoons onto wax paper covered cookie sheet.
Explain that each mound represents
the rocky tomb where Jesus' body was laid.
Read Matt. 27:57-60.

Put the cookie sheet in the oven,
close the door and turn the oven OFF.
Give each child a piece of tape and seal the oven
door. Explain that Jesus' tomb was sealed.
Read Matt. 27:65-66.

GO TO BED! Explain that they may feel sad to leave
the cookies in the oven overnight. Jesus' followers
were in despair when the tomb was sealed.
Read John 16:20 and 22.

On Easter morning, open the oven and give everyone a
cookie. Notice the cracked surface and take a bite.
The cookies are hollow! On the first Easter Jesus'
followers were amazed to find the tomb open and empty.
Read Matt. 28:1-9

Chocolate Cherry Brownies

  16 oz. maraschino cherries   1 1/4 c. flour
  2/3 c.   margarine 3/4 c. Quaker Oats
6 oz. semisweet chocolate chips   1 tsp. baking powder
1 c. sugar      1/4 tsp. salt
1 1/2 tsp.   vanilla      2/3 c. chopped nuts
2 eggs beaten [pecans]
        3 tsp. vegetable shortening
  + Heat oven 350^o.
+ Drain cherries, reserve 12 & chop remainder.
+ In large sauce pan melt: margarine & 1/2 cup chocolate. Remove
from heat, cool slightly.
+ Add: sugar, eggs, vanilla; mix well. Stir in combined dry ingredients,
  chopped cherries, & nuts.
+ Spread into a greased 13 x 9 in. pan. Bake 25 min. Cool.
+ Place halved cherries on top of brownies.
+ In saucepan melt: 1/2 cup chocolate & shortening until smooth.
Drizzle over brownies.

Recipe of the Month Past Recipes

Pork Chops & Stuffing
4 Pork chops; brown both sides in 4 Tblsp. of oil.
3 c. Soft bread crumbs
3 T   Onion, finely chopped
1/4 c. Margarine, melted
1/4 c. Water
1/4 t. Pepper
1 can Cream of Mushroom Soup, condensed
1/3 c. Water

+ Place cooked chops in bottom of baking dish.
    + Mix bread crumbs, onions, margarine, 1/4 cup water & pepper.
  Place over chops.
     + Blend soup & 1/3 cup water. Pour over chops.
+ Bake at 350^o for 1 hour.

Recipe of the Month Past Recipes

Strawberry Shortcake

1 quart   Strawberries, sliced
1/2 c.    Sugar
1 T.    Butter
2 c. Flour
1 T. + 1 t. Baking powder
1/4 t. Salt
1/4 c. Sugar
1/3 c. Butter
Dash Nutmeg
1/2 c. Milk
2 Eggs
2 - 3 c. Cool Whip

+ Combine: Sliced strawberries & 1/2 cup sugar; stir gently, and chill
2 hours. Drain.
+ Butter: Two 9 - inch round cake pans with 1/2 tablespoon butter
each; set aside.
+ Combine: Flour, baking powder, salt, 1/4 cup sugar & nutmeg in mixing
  bowl; cut in 1/3 cup butter with pastry blender until mixture
  resembles coarse corn meal.
+ Combine: Milk & eggs; beat well. Add to flour mixture; stir with a fork
until a soft dough forms.
+ Place: Dough evenly into each cake pan. Dough will be sticky, use a
  long buttered teaspoon to spread evenly.
+ Bake: At 450^o, for 8 to 10 minutes or until layers are golden
  brown. Remove from pans, & let cool completely on wire
racks.
+ Place: One cake layer on serving plate. Spread half of Cool Whip
over layer, and arrange half of sliced strawberries on top.
  Repeat procedure with remaining layer.

Recipe of the Month

Past Recipes

Onion Rings

Combine all ingredients and stir well:
1 1/2 cup Flour
1 [12 oz.] Beer
1/4 tsp. Salt
Cover and let set at room temperature for
almost 2 hours. Slice onion 1/4 inch thick:
1 large Vidalia Onion
Dip onion rings into batter, fry in
medium high grease until
golden brown. Serve.

Recipe of the Month

Past Recipes

Bacon Salmon Patties

Combine all ingredients in a medium mixing bowl;
and mix well:
1 can of salmon, do not drain
2 strips of crumbled cooked bacon
1/2 tsp. oregano
1 tsp. garlic powder [not garlic salt]
1/2 tsp. Tony Chachere's Cajun Creole Seasoning
2 Tblsp. grated parmesan cheese
1/4 cup bread crumbs
1 large whole egg, beaten
Add 1 - 2 Tblsp. oil to skillet; heat to med-high.
Form mixture into 5 - 6 patties and cook until
medium brown on both sides, turn only once.

Recipe of the Month

Past Recipes

Applesauce Delicious!

Combine all ingredients in a large sauce pot:
5 lbs. Apples, peeled, cored and diced
Use a VARIETY of apples not just one kind.
Discard peels and core.
1/4 c. brown sugar
1/4c. granulated sugar [regular]
2 tsp. cinnamon [optional]
Turn heat to medium or med.-low. Place lid
on top of pot. Stir frequently. Do not add water!
I know it will be tempting to add water but, trust me,
there is plenty of apple juice inside the apples.
This should take about 20 minutes. Sauce is
done when apple are tender and liquid
is thick. Remove pot from burner. You may mash
applesauce or leave as is.

Serve warm or cold, alone or with pork. Spoon over
ice cream, oatmeal, pancakes, waffles;
or be creative!

Recipe of the Month

Past Recipes

Steak & Potato Pie

In a large pot, brown on high heat:
2 Tblsp. vegetable oil
3 lbs. Eye of Round Roast, cut into 1 inch cubes
2 Tblsp. flour
Reduce heat to medium heat and add:
1 cup water
3 tsp. garlic powder or 2 cloves, finely chopped
1/2 tsp. pepper
1/2 tsp. salt
2 tsp. onion powder or 1/4 cup onion, finely chopped
3 Tblsp. Burgundy wine
Simmer 10 minutes & remove from heat, add:
3 Tblsp. sour cream (optional)
In a casserole dish, arrange cooked
2 cups mashed potatoes around (inside) edge of dish.
Place meat & gravy in center of potatoes.
Bake 400^o for 10 minutes or until potatoes are
lightly brown.

Recipe of the Month

Past Recipes

Christmas Cherry Bonbons

In a large bowl cream until light:
1/2 c. Butter, softened
1/2 c. Confectioner's sugar
1/2 tsp. Vanilla
Stir in the following until well blended:
1 c. Flour
1/4 c. Pecans, finely minced
Cover & chill until firm; 30 - 40 minutes.
On a floured surface shape mixture into a 1 inch
tubular roll. Cut into 1/2 inch thickness. Shape
into balls covering cherry completely.
1/2 lb. (1 1/2 c.) Candied Red & Green Cherries
Place Bonbons on an un-greased cookie sheet.
Refrigerate for 20 minutes. Bake 20 minutes at
350^o until light brown. Cool.

Frosting
In a small bowl, mix well:
1 c. Confectioners' sugar
1 1/2 Tbsp. Water
1/4 tsp. Vanilla
Place bonbons on was paper.
Drizzle frosting over bonbons; then
decorate with chopped candied red & green
cherries. Store in an airtight container; in a
cool place. Makes 2 dozen.

Recipe of the Month

Past Recipes

Bean & Pasta Soup

In a small sauce pan, saute until tender:
1 Tbsp. Olive oil
1/2 med. Green bell pepper, chopped
1 med. Onion, chopped
1 Garlic clove, minced
1/2 tsp. Basil leaves, crushed
In large sauce pan, cook in boiling water:
1/2 c. Elbow macaroni
Do not drain macaroni. Add bell pepper mixture and:
2 (10 3/4 oz.) cans of tomato soup
1 (16 oz.) can kidney beans, drained
Mix well & heat thoroughly.
Then add:
1/2 tsp. each, salt & pepper
2 Tbsp. Lemon juice

Recipe of the Month

Past Recipes

Green Chili Corn Muffins

In a large bowl, combine:
2 1/2 cups all purpose flour
1 cup yellow corn meal
1/4 cup sugar
5 tsp. baking powder
1 1/2 tsp. salt
1 tsp. chili powder
In a small bowl, beat with fork::
1 1/2 cup milk
2 med. eggs
2/3 cup vegetable oil
1/2 cup finely chopped onion
1 (4oz) can chopped green chilies, drained
Stir into dry ingredients until moist.
Grease muffin pan & fill 2/3 full.
Bake at 400^ofor 20-25 minutes.

Recipe of the Month

Past Recipes

Easter Egg Bread

1/4 c. Sugar
1 tsp. Salt
1 pkg. Active dry yeast
3 1/2 c. All Purpose flour
2 Tbl. Butter or margarine
2/3 c. Milk
9 Eggs
2 tsp. Grated lemon peel
1 tsp. water

ABOUT 5 HOURS BEFORE SERVING OR EARLY IN THE DAY:
In a bowl, mix sugar, salt, yeast and 1 cup flour. Heat butter & milk until
very warm (125^oF). With mixer at low speed, beat liquid into dry
ingredients. At medium, beat 2 minutes. Beat in 2 eggs, 1 egg white,
& 3/4 cup flour; beat 2 minutes. Stir in lemon peel & 1-1/4 cups flour.

On floured surface, knead dough about 5 minutes, working in about
1/2 cup flour; place in greased bowl, turning to grease top.
Cover; let rise in warm place until doubled, about 1-1/2 hours.

Meanwhile, dye 6 eggs your favorite colors, following label directions from
Easter-egg coloring kit, but DO NOT hard-cook eggs; set aside.

Punch down dough; turn onto floured surface; cover for 15 minutes.
Grease large cookie sheet. cut dough in half; form each half into a
30-inch long rope. On cookie sheet, twist ropes together to form a ring,
leaving holes for 5 eggs. Cover;let rise until double, about 1-1/2 hours.

Preheat oven to 350^o F. Insert raw, colored eggs into holes in twist;
place 1 egg in center. In cup, beat egg yolk with water; use to brush dough.
Bake 30 minutes or until golden. Cool on wire rack.

Makes 1 loaf. 16 servings.

Hints:
To shape the ropes of dough without stretching them hold a dough half
with both hands and gently "shake" (don't pull it) into a rope.

To twist the ropes together evenly, place them side by side on a cookie sheet
and, turning sheet as you work, loosely twist ropes in ring, forming five
"nests" for the eggs you add later, after dough-ring has risen.
Press tinted uncooked eggs into ring, gently spreading dough apart
to make space.

Recipe of the Month

Past Recipes

7-UP Jell-O Salad

       2 pkgs. Lemon Jell-O (3 oz. each)
     2 cups 7-UP Soda
     2 cans crushed pineapple drined (med.) save juice
     1 pkg. minature marshmellows

    Use: 9x13 glass dish or (2) 8" square dishes
     Mix: Jell-O in boiling water. Cool.
    Add: 7-UP & gold in 1 can of pineapple.
      Cover: Top of Jell-O completely with marshmellows.
   Refrigerate: and let set.

Topping

   1 c. Pinapple juice
   2 Tbls. butter
   2 Tbls. flour
   1/4 c. crushed pineapple
   Chopped pecans
   1 slightly beaten egg
     1/4 c. sugar
    (2) 9oz. Cool Whip Topping
   Grated mild cheddar cheese
Finely chopped Maraschino Cherries

Melt: butter & flour in sauce pan at medium heat. Stirring constantly.
    Add: pineapple juice slowly, until all mixed in.
   Add: egg, pineapple & sugar.
Stir: constantly until thick. Cool in refrigerator.
   Fold: in Cool Whip. Then spread mixture over Jell-O.
Sprinkle: with plenty of cheese & nuts over top. Decorate with
   cherry pieces. Chill thoroughly.

Recipe of the Month

Past Recipes

Steak Marinade

    Place steaks next to each other in a glass dish
that is no less than 2 1/2 inches deep.
   Using a fork, stab each steak many times on each side.

Lightly coat each side of steaks with:
Garlic powder
Lemon pepper
Onion powder
Great Land & Cattle Co. Steak Seasoning (optional)

In a medium size bowl combine:
1/2 Beer (the alcohol will tenderize the meat)*
2 Tbls. Teriyaki (Garlic flavor)
2 Tbls. Soy Sauce
2 tsp. Liquid Smoke
  Pour over steaks. Marinade over night. Turn steaks and
stab each side with a fork . Bring steaks to room
temperature before grilling.

* Red wine can be substituted. Holy Grail Ale is my favorite.
Note: do not use any salt, garlic salt etc.,
the salt will toughen the meat. If you like salt,
use after meat is cooked.

Recipe of the Month

Past Recipes

Dirt Cake

   1 package (3 lbs.) Oreo cookies,
crushed & set aside.
   1 1/2 cups milk
   2 pkgs. (3 oz. each) vanilla instant pudding
   12-oz. Cool Whip Topping
   8 oz. cream cheese
   1/2 stick butter
   1 cup confectioners' sugar
1 new, washed child's bucket or new, washed
         plastic flower pot.
   1 pkg. Gummi worms/bugs

     Combine milk, pudding and Cool Whip in a bowl;
   set aside..
    Mix cream cheese, butter & sugar in separate bowl,
   then blend with milk mixture.
    Layer in bucket: crushed cookies, worms & bugs,
wet mixture, crushed cookies, worms & bugs,
   wet mixture, repeat ending in worms & bugs.

Make the night before, refrigerate. Serves a crowd.

Recipe of the Month

Past Recipes

KE TOUR

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