The Church Supper Cookbook: A Special Collection of over 375 Potluck Recipes from Families and Churches Across the Country - Hardcover

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David Joachim has edited more than 15 cookbooks, including the bestselling Prevention's The Healthy Cook and the award-winning Steven Raichlen's Healthy Latin Cooking. He is the author of Brilliant Food Tips and Cooking Tricks and has appeared widely on national television and radio, including the Discovery Channel, Television Food Network, QVC, and National Public Radio. He cooks and gardens in Center Valley, Pennsylvania.

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Mouthwatering, Time-Honored Recipes from America's Home Kitchens

Some of the best food in any community can be found at the local church supper or potluck. But the recipes are often closely guarded secrets. Not anymore! In The Church Supper Cookbook, America's best cooks unveil more than 375 of their most requested recipes ever. Each dish has been proven again and again at countless family gatherings, church functions, and community get-togethers. With this extraordinary range of recipes, you'll never be at a loss for a satisfying family meal, a knockout bake sale recipe, or an easy covered dish to please the crowd.

Classics like:
Boeuf Flamande, Red Flannel Hash, Chicken Marengo, Jackpot Pie, Coq au Vin
Crêpes Fasnacloich, Quiche Lorraine, Kedgeree, Hot German Potato Salad
Paella Valenciana, Swedish Coffee Ring, Red Velvet Cake, Wacky Cake, Judge Peter's Pudding

One-of-a-kind favorites like:
Lazy Man's Beef Stew, Cowboy Bob Beans, Calorie Counter's Moussaka, Babootie, Savory Onion Kuchen
Shrimp and Blue Cheese Casserole, Salmon Mousse with Cucumber Sauce, Deli-Cakes, Flora's Doughnuts
Scripture Cake, Vermont Ginger Cookies, Potato Chip Cookies, Pink Lady Pie, Lemon Bisque

Aus dem Klappentext

The Church Supper Cookbook

As Americans rediscover their connection to food, some of our most treasured family recipes are making their way back to the table. These are not recipes that you can find in any standard cookbook. These recipes have been passed down from generation to generation, picking up the unique touch of each family member that has made them. Traditionally, these recipes are hard to come by. Only the most trusted friends and relatives are privy to them.

To find these treasured morsels, The Church Supper Cookbook went straight to the local legends of community cooking: America's small-town cooks. We asked nicely (pleaded in some cases!) and were graced with the good fortune of more than 375 delicious, time-honored dishes from our country's best cooks.

The Church Supper Cookbook is meant for home cooks who appreciate the value of the hard-to-find recipe served by a neighbor at a potluck or brought to a holiday gathering by a family member. Every recipe has a special flavor twist or clever cooking technique that makes it unique. Most recipes also include a heartwarming note from the cook.

This is the book to turn to when you need to bring a fabulous dish to a family get-together or community function. Almost every recipe can be made ahead and taken along. These dishes are perfect for holidays, Sunday dinners, and weeknights, too. They come together quickly, and the ingredients are probably already in your kitchen. With this book, you're sure to find plenty of new and tasty ways to feed your family. From brunch to dessert, The Church Supper Cookbook has it covered. Among the special features:

* Family-size recipes that serve 6 to 8 people
* Useful table of cooking equivalents
* Recipes to feed a crowd of 15 or 100
* Ingenious cooking shortcuts
* Perfect potluck dishes
* Over 150 cakes, cookies, pies, and puddings

David Joachim has edited more than 15 cookbooks, including the bestselling Prevention's The Healthy Cook and the award-winning Steven Raichlen's Healthy Latin Cooking. He is the author of Brilliant Food Tips and Cooking Tricks and has appeared widely on national television and radio, including the Discovery Channel, Television Food Network, QVC, and National Public Radio. He cooks and gardens in Center Valley, Pennsylvania.

The Church Supper Cookbook

As Americans rediscover their connection to food, some of our most treasured family recipes are making their way back to the table. These are not recipes that you can find in any standard cookbook. These recipes have been passed down from generation to generation, picking up the unique touch of each family member that has made them. Traditionally, these recipes are hard to come by. Only the most trusted friends and relatives are privy to them.

To find these treasured morsels, The Church Supper Cookbook went straight to the local legends of community cooking: America's small-town cooks. We asked nicely (pleaded in some cases!) and were graced with the good fortune of more than 375 delicious, time-honored dishes from our country's best cooks.

The Church Supper Cookbook is meant for home cooks who appreciate the value of the hard-to-find recipe served by a neighbor at a potluck or brought to a holiday gathering by a family member. Every recipe has a special flavor twist or clever cooking technique that makes it unique. Most recipes also include a heartwarming note from the cook.

This is the book to turn to when you need to bring a fabulous dish to a family get-together or community function. Almost every recipe can be made ahead and taken along. These dishes are perfect for holidays, Sunday dinners, and weeknights, too. They come together quickly, and the ingredients are probably already in your kitchen. With this book, you're sure to find plenty of new and tasty ways to feed your family. From brunch to dessert,The Church Supper Cookbook has it covered. Among the special features:

* Family-size recipes that serve 6 to 8 people
* Useful table of cooking equivalents
* Recipes to feed a crowd of 15 or 100
* Ingenious cooking shortcuts
* Perfect potluck dishes
* Over 150 cakes, cookies, pies, and puddings

David Joachim has edited more than 15 cookbooks, including the bestsellingPrevention's The Healthy Cook and the award-winning Steven Raichlen's Healthy Latin Cooking. He is the author ofBrilliant Food Tips and Cooking Tricks and has appeared widely on national television and radio, including the Discovery Channel, Television Food Network, QVC, and National Public Radio. He cooks and gardens in Center Valley, Pennsylvania.

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Beef

In this chapter, you'll find all sorts of new and exciting ways to serve beef, from steaks and roasts to meat loaves and meatballs (with a wide range of savory sauces). When it comes to ground beef, the sky's the limit. Included here are ground beef pies and casseroles, a few different pasta dishes with meat sauce, and several superb beef stews.

Roast "Lion"2

Beef Stroganoff2

Old-Fashioned Boiled Dinner3

Red Flannel Hash3

Asian-Style Beef Strips4

Beefsteak Pie4

Chinese Pepper Steak5

Glorified Hash6

Beef/Ham Loaf with Mustard Sauce6

Apple Meat Loaf7

Barbecue Meat Loaf8

Cheesy Meat Loaf9

Boeuf Abdullah (Lebanese Meatballs)9

Meatballs and Green Noodles10

Magnificent Meatballs11

Classic Meatballs12

Meatball Sauces13

Jackpot Pie15

Italian Delight15

Beef or Pork Chow Mein16

Burger Bundles16

Snowtime Beef Casserole17

Tamale Pie18

Calorie Counter's Moussaka18

Classic Lasagna Plus 219

Carry-Out Casserole20

Quick Hamburger and Potato Casserole20

One-Dish Ground Beef21

Beef 'n' Bean Roll-Ups22

Arcadian Shepherd's Pie22

Babootie23

Spaghetti Pie24

Pastitsio (Greek Macaroni Pie)25

Cannelloni26

Company Beef Ragout28

Boeuf Bourguignonne29

Lazy Man's Beef Stew30

Beef Chop Suey30

Louisiana Beef Stew31

Boeuf Flamande32

Chili con Carne33

Roast "Lion"

The flavors of the two kinds of meat intermingle to create a delicious new taste. Said to be Amish in origin.

Use equal portions of beef and pork roasts, any cut; total weight depends on crowd size. Allow at least 1/4 £d per serving, consisting of a slice of each meat. Choose, for example, a beef rump roast and a pork shoulder of approximately the same weight. Place both meats in one roasting pan, cover the pan, and roast as for pork (35 minutes per £d; 45 minutes for rolled, boned pork roast) at 325°F until done. The beef will be well-done but not dry. Make gravy from the pan juicethe gravy is a most important part of Roast Lionand serve with noodles or mashed potatoes.

Gayle Flickinger, St. Mark's Episcopal Church, Canton, Ohio

Beef Stroganoff

Onion soup mix adds American ingenuity to this Russian classic.

2 £ds sirloin beef steak, cut into shoestring strips 1/2" wide 3 3" long and rolled in flour

2 tablespoons butter

1 can (4 ounces) mushrooms

3 tablespoons flour

1 envelope onion soup mix

2 1/2 cups water

1/2 cup sour cream

Brown beef strips in butter. Remove from skillet. Drain mushrooms, reserving liquid, and sauté in drippings in skillet. Remove from skillet. Into drippings stir flour and soup mix. Gradually add water and reserved mushroom liquid, blending well and stirring until thickened. Return meat and mushrooms to skillet, cover, and simmer, stirring from time to time, for about 20 minutes, or until meat is tender. Blend in sour cream and serve over hot egg noodles or boiled potatoes. Serves 6.

Mrs. Carlos Castro, Harwinton Congregational Church, Harwinton, Connecticut

Old-Fashioned Boiled Dinner

A classic dish known outside of New England as corned beef and cabbage. Quantities as you like it; schedule given for dinner to be ready at noon.

7:00 a.m. Rinse 4-£d piece of corned beef in water and place in bottom of large kettle. Cover completely with cold water. Add 2 tablespoons sugar, 1 teaspoon pickling spice, and 2 bay leaves. Bring to boiling point and boil 5 minutes. Skim scum off top, turn down heat, and simmer, covered, until tender.

9:30 a.m. Scrub fresh beets within an inch of their lives and add to kettle, leaving skin and a good 4" of stem on each beet to prevent bleeding.

10:00 a.m. Add peeled turnips, cut coarsely.

11:00 a.m. Add peeled carrots and onions and a fair-sized cabbage cut into quarters. Add water as necessary to keep liquid level up.

11:30 a.m. Add peeled, cut-up potatoes.

12:00 noon All should be cooked by now. Peel beets and arrange dinner on one large platter. Serve with hot cornbread or johnnycake, egg gravy (a regular white sauce with 1-2 chopped hard-boiled eggs added), horseradish, and a cruet of vinegar. Apple pie is the perfect dessert.

P. Grimes, First Congregational Church of Pembroke, Pembroke, New Hampshire

Red Flannel Hash

If there is any Old-Fashioned Boiled Dinner left over, make this the next day.

Into a skilled put some bacon drippings (use bacon bits, too, if desired). Add all the Old-Fashioned Boiled Dinner leftovers to this skillet, chop, and mix together. Heat through and serve.

P. Grimes, First Congregational Church of Pembroke, Pembroke, New Hampshire

Asian-Style Beef Strips

Similar to Chinese Pepper Steak (page 5) but does not need a pressure cooker.

2 £ds round steak, 3/4" thick

2 tablespoons cooking oil or butter

2 cans (8 ounces each) sliced mushrooms, liquid reserved

4 tablespoons soy sauce

2 cloves garlic, minced, or 1/4 teaspoon garlic powder

2 cups diced celery

4 tablespoons cornstarch

1/2 cup cold water

1/2 cup water chestnuts, sliced

Green pepper strips

Cut meat into strips 1/4" wide and 3"-4" long. In large heavy saucepan, brown meat on all sides in oil or butter and drain. Add enough water to reserved mushroom liquid to equal 2 cups. Add mushroom liquid, soy sauce, and garlic. Cover and simmer 45 minutes over low heat. Add celery and mushrooms, replace cover, and continue cooking for 15-20 minutes longer. Combine cornstarch and cold water, stirring until well-blended. Gradually add to meat mixture, stirring constantly until liquid boils and thickens. Remove from heat and stir in water chestnuts. Top with pepper strips. Serve over hot rice. Serves 6-8.

Ethel Innes, The Unitarian Church, Franklin, New Hampshire

Beefsteak Pie

A good sturdy version of an old favorite.

3 £ds lean beefsteak, cut into 1" cubes

1/4 cup butter

1/4 cup olive oil

3 tablespoons flour

1 can (101/2 ounces) beef consommé

1 cup dry Burgundy

2 medium onions, thinly sliced

1 £d fresh mushrooms, sliced

1 cup chopped celery and leaves

1 1/2 teaspoons dillweed

1 bay leaf

1 tablespoon Worcestershire sauce

Salt and pepper

1 unbaked 9" pie shell

1 tablespoon melted butter

Brown beef in butter and olive oil in large skillet. Sprinkle with flour. Stir in consommé, Burgundy, onions, mushrooms, celery, dillweed, bay leaf, and Worcestershire sauce. Add salt and pepper to taste. Cover and simmer for 45 minutes. Remove and discard bay leaf. Put the mixture into 2-quart casserole and cover with pie shell. Seal edges with fork, brush with melted butter, and bake at 350°F for 30 minutes, or until crust is golden brown. Serves 6-8.

Rhoda Miller, The Unitarian Church, Franklin, New Hampshire

Chinese Pepper Steak

If you have a pressure cooker, your church will benefit.

2 £ds boneless beef chuck

2 tablespoons fat

2 large onions, chopped

1 1/2 cups sliced celery

2 cloves garlic, minced

1 teaspoon salt

1/8 teaspoon pepper

2 beef bouillon cubes, dissolved in 1 cup hot water

6 large green bell peppers, cut into eighths

2 tablespoons cornstarch

1/4 cup cold water

1 tablespoon soy sauce

Trim fat from beef. Cut into thin strips about 1" 3 2". Melt fat in...