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Yankee Church Supper Cabbage Slaw with Apples & Raisins
Serves 8 to 10
1 medium dark green cabbage
1 c mayonnaise
1/2 c milk
1/2 c seedless raisin
1/2 c drained crushed pineapple
1 red apple
Cut cabbage and put through food processor, using coarse cutter. Place grated cabbage in large mixing bowl. In small bowl, mix mayonnaise and milk to make a thickened sauce. Mix well into cabbage. Mix in raisins and pineapple. Cut apples into wedges, leaving skin, and place them on top.
Breakfast Casserole w/ meat & hash browns
Serves 6
3 medium potatoes OR frozen hash browns
1/2 lb cubed, cooked ham OR bulk sausage, fried and drained
1 c grated cheddar cheese
4 eggs, slightly scrambled
1/2 c cottage cheese (optional)
parsley flakes (optional)
Cook, peel and grate the potatoes.
In a 1-1/2 quart casserole dish layer meat, potatoes, cheese, eggs, and cottage cheese if using. Top with parsley.
Bake at 375 for 15 minutes.
Savory Meat Pie
Serves 6
2 medium potatoes, peeled & quartered
1 lb ground beef
3/4 c sliced green onions
1 large carrot, finely chopped
1 garlic clove, minced
1/2 t dried thyme
1/2 t rubbed sage
1/2 t salt
1/2 t pepper
1/4 t celery salt
pinch cinnamon
1/4 c minced fresh parsley
1/4 c chili sauce
pastry for 9" double-crust pie
1 T dijon mustard
1 T milk
Cook potatoes until tender. Mash slightly & set aside. Brown beef in skillet; drain. Stir in the next 9 ingredients. Simmer for 4-5 minutes. Stir in potatoes, parsley, & chili sauce; remove from heat.
Place bottom pastry in 9" pie plate. Brush w/ mustard. Add meat mixture. Top w/ remaining pastry; seal & flute edges. Cut slits in top crust. Brush with milk.
Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees; bake 25 minutes longer or until golden brown.
Brunch enchiladas
Makes 10
1/2 c chopped green onions
2 c cubed ham
10 8” flour tortillas
2 c shredded cheddar
1 T flour
2 c milk
6 eggs or equivalent in Egg Beaters
¼ t salt
Mix onions & ham. Put about 1/3 c down center of each tortilla. Top with 2 tablespoons cheese. Roll up and place, seam side down, in greased 13x9x2” pan. Combine remaining ingredients and pour over. Cover & refrigerate 8 hours or overnight.
Remove from fridge 30 min before baking. Preheat oven to 350. Bake covered 25 minutes and uncovered 10 more. Sprinkle with remaining cheese; bake till melted (about 3 minutes). Let stand 10 minutes before serving.
Chocolate Parfaits
Adapted from 2001 Taste of Home Annual Recipes
Yield: about 4 servings
¾ c whipping cream
¼ c sugar
2 t cornstarch
2 egg yolks
4 squares (1 ounce each) semisweet baking chocolate
1 t vanilla extract
1-2 8 oz frozen whipped topping, thawed, to taste.
(I use the reduced fat kind)
Additional whipped cream and strawberries or sliced pears for garnish, optional
In a saucepan, heat cream just to a boil. Meantime, in a bowl combine sugar and cornstarch; stir in yolks until combined. Stir a small amount of the hot cream into the yolk mixture; return all to pan. Cook and stir for 2 minutes over medium-high heat until mixture reaches 160 degrees and is thickened.
Lower heat and stir in chocolate until melted. Add vanilla. Remove from heat and cool to room temperature (at least 15 minutes).
Fold in whipped topping to taste (I use 2 tubs of whipped topping).
Layer with whipped cream in serving bowl, or use individual parfait glasses. Cover and refrigerate for at least one hour.
Before serving, top with whipped cream and fruit garnish if using.