May 2007
When submitting recipes please include the recipe name, how many it serves, the category(main dish, dessert, side dish, etc.), ingredients, method, and any additional notes you want to add. Thank you! Our cookbook will be added to and updated periodically.
Recipe submissions can be sent to: crystal218@verizon.net
TITLE: Chicken and Sausage Jambalaya
Recipe from: Kathy Alldredge
Serves: 4+
Category: Dinner
Ingredients:
Recipe from: Kathy Alldredge
Serves: 4+
Category: Dinner
Ingredients:
1 pkg of boneless skinless chicken breasts (about 3 lbs.) cubed
1 T salt
1/2 T pepper
1/2 T red pepper
1 cup of oil
1 large onion minced
3 garlic cloves or 3T minced garlic
2 lbs. smoked sausage cut into 1" length
a bunch of parsley chopped
1 bunch of green onion chopped
3 quarts water
6 cups short grain rice
1 T salt
1/2 T pepper
1/2 T red pepper
1 cup of oil
1 large onion minced
3 garlic cloves or 3T minced garlic
2 lbs. smoked sausage cut into 1" length
a bunch of parsley chopped
1 bunch of green onion chopped
3 quarts water
6 cups short grain rice
Method:
Season chicken with salt and pepper. In large pot, brown chicken in oil. Add onions (not the green ones yet) and garlic
and cook until onions are clear.
Remove chicken, onions and garlic from pot.
Add sausage to oil and brown quickly
Remove Sausage and excess oil from pot
Add chicken, onions, garlic, and sausage and water to pot and cover. Cook until chicken is tender. Skim fat from water. Make sure there is 12 cups of broth in pot.
Add green onions, parsley, and rice. Bring to rapid boil. Stir and taste for seasoning. Lower heat, cover an cook for 30-45 minutes until rice is cooked and stock absorbed.
Remove chicken, onions and garlic from pot.
Add sausage to oil and brown quickly
Remove Sausage and excess oil from pot
Add chicken, onions, garlic, and sausage and water to pot and cover. Cook until chicken is tender. Skim fat from water. Make sure there is 12 cups of broth in pot.
Add green onions, parsley, and rice. Bring to rapid boil. Stir and taste for seasoning. Lower heat, cover an cook for 30-45 minutes until rice is cooked and stock absorbed.
Note:
I substitute Tony Cacheries for red pepper- its a louisiana thing..=) I also use andouille in place of smoked sausage
and jasmine rice in place of short grain rice. After lowering the heat and cooking covered...watch closely and stir
occasionally as it may stick to the bottom.
TITLE: Pumpkin Dump Cake
Recipe from: Pastor Jones
Serves: 5+
Category: Dessert
Ingredients:
Recipe from: Pastor Jones
Serves: 5+
Category: Dessert
Ingredients:
1 29 ounce can Pure Pumpkin
1 12-oz can Evaporated Milk (not sweetened)
3 eggs
1 cup sugar
1 tsp. salt
3 tsp. cinnamon
1 box Yellow Cake Mix
1 cup Pecans, chopped
3/4 cup margerine, melted
1 12-oz can Evaporated Milk (not sweetened)
3 eggs
1 cup sugar
1 tsp. salt
3 tsp. cinnamon
1 box Yellow Cake Mix
1 cup Pecans, chopped
3/4 cup margerine, melted
Method:
Preheat oven to 350 degrees. Mix first six ingredients until well blended, and pour batter into a 9"x13" greased pan.
Sprinkle cake mix on top and then cover with Pecans. Pour melted margarine over top. Bake 50 minutes. Serve warm or cold
with whipped cream.