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.