RECIPES
We are looking for recipes to share with one another for our Sunday fellowship meals. Please let us know if you have anything to share!
ANGEL BISCUITS - Paula N. Makes one dozen - 1 package dry yeast - 1/4c. warm water - 3c. flour - 1/2t. salt - 2T. sugar - 1T. baking powder - 1/2c. butter - 3/4c. milk - 2T. melted butter In a small bowl, soften yeast in warm water. In a separate mixing bowl, combine flour, salt, sugar and baking powder. Cut butter into flour mixture. Add yeast mixture and milk. Stir until well combined. Cover and set aside for 1/2 hour. Roll dough out to 1/2 inch thick. Cut in 3 inch rounds and place on a greased cookie sheet. Pierce the tops with a fork. Set aside for 45 minutes. Meanwhile, preheat the oven to 375⁰. Bake until golden brown, about 15-18 minutes. Brush with melted butter and serve warm.
BAKED CHICKEN - Paula N. - 1c. flour - 2t. granulated garlic - 2t. white pepper - 2t. paprika - 1T. salt -1/4c. parsley flakes - 2 cut up chickens - 1 1/2c. heavy cream - 1 1/2c. water Preheat the oven to 350⁰. In a medium sized mixing bowl, combine the first six ingredients. One piece at a time, dredge the chicken in the mixture and place into a 17x11x3 pan, or large roasting pan. In a one quart mixing bowl, combine the cream and water ,then slowly pour it over the chicken. Bake uncovered for 1 1/2 hours.
ITALIAN WEDDING SOUP Paula N. Meatballs: - 1 egg, lightly beaten - 3 T. fresh chives, finely chopped - 2 tsp. fresh sage, finely chopped - 2 cloves garlic, minced - 3/4 lb. lean ground beef - 1/2 lb. bulk Italian sausage - 1/2 c. grated parmesan cheese - 1/3 c. Italian seasoned bread crumbs - 1/4 tsp. salt Peheat oven to 350⁰. Using your hands, mix well. Make small meatballs (1 1/2 tsp. each).Place meatballs on a parchment lined baking sheet. Bake for 20 minutes, set aside. Soup: - 2 T. olive oil - 1 medium onion, diced - 3 carrots, sliced - 3 stalks celery, sliced - 6 c. chicken broth (NOT low sodium) - 2 c. beef broth (NOT low sodium) - 2 c. water - 1/2 c. dry white wine - 1 bay leaf - 1/2 tsp. salt - 1/4 tsp. white pepper - 1c. Acini Di Pepe (tiny pasta) - 1-5oz pkg fresh baby spinach, stems trimmed, roughly chopped In a Dutch oven, heat the oil. Add the onion, carrots and celery. Cook for 8 to 10 minutes. Add chicken broth, beef broth, water, wine, bay leaf, salt and white pepper. Bring to a low boil; cook for 15 minutes. Add Acini Di Pepe and cook, uncovered, for ten minutes. Add the meatballs and spinach. Cook until meatballs are heated through and spinach is wilted.
POPPY SEED ALMOND MUFFINS Paula N. Oven: 350°F Ingredients Wet Ingredients •1 cup oil •1 2/3 cups sugar •2 eggs •1 tsp. vanilla extract •1 tsp. almond extract Dry Ingredients •2 cups flour •1 tsp. salt •1 tsp. baking powder •4 tsp. poppy seeds Additional •1 cup milk _______________ Instructions 1.In a mixing bowl, stir together: ooil osugar oeggs ovanilla extract oalmond extract 2.In a separate bowl combine: oflour osalt obaking powder opoppy seeds 3.Measure 1 cup milk. 4.Add the flour mixture and milk alternately to the oil mixture, mixing after each addition. Begin and end with the flour mixture. 5.Fill paper-lined muffin cups 2/3 full with batter. 6.Bake: o20–25 minutes for small muffins o30–35 minutes for large muffins 7.Test for doneness with a toothpick. _______________ Glaze In a glass measuring cup combine: •2 Tbsp. orange juice •1 Tbsp. butter •1/3 cup sugar Microwave 1 minute, stir, then microwave 1 more minute. Stir in: •1/4 tsp. vanilla extract •1/4 tsp. almond extract Brush glaze over warm muffins. _____________ Topping Sprinkle with toasted sliced almonds. To toast almonds: Spread 1 cup sliced almonds on a shallow pan and bake 5–8 minutes, until lightly browned. (Watch closely.)