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Brethren Cookbook

It's been said that it requires forty Brethren to change a light bulb. One to hold the bulb and thirty-nine to bring the food. Brethren love to fellowship just as did early Christians: “And they continued steadfastly in the apostles’ doctrine and fellowship, and in breaking of bread, and in prayers.” Acts 2:42. We usually have meals for visiting preachers, special guests, adult meetings, youth meetings, committee meetings, Sunday School class get togethers, or just about any kind of special occasions. If you have a favorite recipe that you would like to share, please send it to Brethren Cookbook. You are encouraged to include your name, congregation, and district.

Casserole

Casseroles

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CASSEROLE | DESSERT | MEAT | SOUP | VARIETY
Broccoli Casserole
Jim Adams - Fraternity COB - Virlina District

Ingredients: 
1 pkg. frozen chopped broccoli
1/2 cup of milk
1/2 cup of Cheese Whiz  
1 medium chopped onion 
1 stick margarine
1 can of Cream Of Chicken soup

Directions:  
Melt margarine. Add onion and broccoli. Cook over low
heat until onion is clear and broccoli is thawed. Add
milk, cheese whiz, soup and rice. Pour into a casserole
dish and bake @ 350 degrees for 30 minutes.
 
Variation:
Cut up 3 medium sized squash and boil until tender. 
Drain off water. Mash up squash with potato masher. Add
onion, margarine and continue recipe as usual.


Cheeseburger Casserole
Jim Adams - Fraternity COB - Virlina District

Ingredients: 
1 lb. ground beef
1 cup Minute rice, ( uncooked )
1 can tomato soup     
1 medium onion, chopped
1 tsp. salt
1/8 tsp. pepper
1 Tbl. Worchestershire Sauce

Directions:  
Brown meat and onions in an ungreased skillet. Add all
remaining ingredients and mix well. Put mixture into a
casserole dish and cover with sliced cheese, then top it
off with canned biscuits making sure that the biscuits 
cover the ingredients. Bake in oven @ 350 degrees for 
about 20 minutes.


Chicken & Rice Casserole
Anna Gordon - Bunkertown COB - PA Southern District

INGREDIENTS: 
1 can Cream of Chicken Soup
1 can Cream of Mushroom Soup
1 cup raw rice (uncooked)
1/2 cup water
1 box Lipton Onion Soup

DIRECTIONS:  
Mix ingredients thoroughly in 8"x9"x2" baking dish and
place chicken on top. Sprinkle with Lipton Onion Soup.
Salt and pepper to taste. Bake at 350º for 2+ hours.




Dessert

Dessert

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CASSEROLE | DESSERT | MEAT | SOUP | VARIETY
Raisin Filled Cookies
Anna Gordon - Bunkertown COB - PA Southern District

Ingredients: 
3 cups brown sugar
1 cup shortening
8 tbls. cornstarch
1 1/2 boxes raisins
2 eggs
1 cup milk
3 tsp. soda
3 tsp. cream of tartar
1 tsp. vanilla
6 1/2 cups flour (or enough to stiffen)

Directions:
Filling: Mix 8 tbls. cornstarch with 3 cups sugar,
4 cups water and 1 1/2 boxes of raisins. Bring
to boil and cook until thick. Add 1 tsp. vanilla.

Dough: Sift before measuring 6 1/2 cups flour, add soda
and cream of tartar. Cream together shortening and
sugar. Beat in eggs. Add flour mixture alternately
with milk. Drop on cookie sheet to make rounds.
Bake at 350º until done.

Combine: Place between 2 rounds, raisin filling or 
filling put on half of round and other half doubled
over.

Makes about 4 dozen.

Variation:
Use 2 cups of water and 1 box of raisins.


Glazed Strawberry Pie
Dick & Linda Ott - Mountville COB - Atlantic Northeast District

Ingredients: 
Crust:
1 1/2 cups flour
1/2 cup oil
2 tbls. milk
1 tsp. salt
2 tbls. sugar
Mix these ingredients together and press into 9" pie pan.
Bake at 350 degrees until brown. Cool 20 minutes

Filling:
1 1/2 qts. fresh strawberries
1 cup sugar
2 tbls. cornstarch
1/4 cup cold water
3 drops red food color (opt)
3 oz. cream cheese, softened

Directions:
Select 30 berries and set aside. Lightly mash 
remaining berries in a medium saucepan. Add sugar
and cornstarch mixed with water to saucepan,
cooking about 5 minutes (to clear stage). Add red
color if desired. Blend cream cheese with 1 tbls. 
strawberry puree. Mix and spread this over cooled 
crust. Arrange whole berries on top of cream cheese
mixture. Spoon glaze over berries. Chill several 
hours before serving with whipped cream. Hope you 
enjoy this as much as we do!


Spice Pumpkin Pie 
Anna Gordon - Bunkertown COB - Pennsylvania Southern District

Ingredients:
2 cups fresh pumpkin
2 eggs
1 cup sugar
1 cup milk
2 tbls flour
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp cloves

Directions:
Mix the above ingredients together. Pour into an unbaked
9" pie shell and bake at 350 degrees from 45 minutes to an hour.




Meat

Meat

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CASSEROLE | DESSERT | MEAT | SOUP | VARIETY
Kofta (pronounced Kuhf-tah) = Turkish Meatballs
Gary M. Lewis

Ingredients:
2 lbs of ground beef
1 onion
1 head of parsely
2 Tbls. cumin
Salt and pepper (to taste)
  
Cacik  (pronounced Ja-juk) = Yogurt sauce
16 ozs plain yougurt
1/2 cucumber peeled
1 clove garlic

Directions:
Finely mince onion and parsely (food processor
works nicely here), and mix in with meat. Add in 
cumin, salt and pepper. Mix throughly with hands.
Form little meatballs, about half the size of your
palm. Don't make them round, but flat and long, 
say 3 inches long by 1 inch wide. The reason for
this is you are going to BBQ them. Cook on a BBQ
for approx 20 to 30 minutes, or until done. For 
the sauce, peel the cucumber, then grate it into the
yougurt. Crush and mince the garlic, add to yougurt.
Mix well. Serve as dip for the meatballs.


Oven Fried Chicken  Serves 4
Dick & Linda Ott - Mountville COB - Atlantic Northeast District

Ingredients:
2 whole, boneless chicken breasts
8 oz. Sour cream
1 T. Worcestershire sauce
¼ c. finely chopped onion
1 tsp. Salt
1/8 tsp. Pepper
1 cup bread crumbs

Directions:
Pound chicken breasts, then cut each breast into half. Mix
together in shallow bowl the sour cream, Worcestershire sauce,
onion and seasonings, then coat both sides of chicken. Dip 
each piece in bread crumbs, then place in greased baking dish.
(At this point, chicken may be refrigerated several hours or 
overnight.) Bake, uncovered, at 350 degrees for about 1 hour.


Dohlma (pronounced dole-Ma) = Stuffed grape leaves
Gary M. Lewis

Ingredients:
2 lbs of ground beef
1/2 onion
1/2 head of parsely
6 ozs tomato sauce
1 cup rice uncooked
1 jar of grape leaves (store bought)
Salt and pepper (to taste)

Directions:  
Finely mince onion and parsely (food processor works
nicely here), and mix in with meat. Add in tomato 
sauce and rice, salt and pepper. Mix throughly with
hands. Remove grape leaves from jar, cut stem off 
leaves. Take a small portion of meat and place in the
center of grape leaf. Starting from where the stem was
cut, fold the leaf over the meat, fold the leaf sides 
in, and finally roll the whole leaf around the meat. 
This is exactly like rolling a burritto. Don't over-
stuff the leaves. Less is more here. The finished 
product should be a little bigger than your thumb. 
Stuff all the leaves. Place the dohlma's into a large
pot, and place a small plate on top. Fill with water 
to the plate. Bring to a boil, then cook on low heat 
for 45 minutes to 1 hour, or until rice is cooked 
inside of dohlma. Eat with the yougurt sauce.




Soup

Soup

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CASSEROLE | DESSERT | MEAT | SOUP | VARIETY
Americanized Dutch Pea Soup Dinner
Doyt and Lois Echelberger

Ingredients:
Pumpernickel loaf
3 cups green split peas, dried
6 pound  ham shank
3 leeks
2 onions
5 carrots
5 cloves of garlic
2 tablespoons chopped parsley
1 cup chopped celery stalks with leaves
1 celery root or celeriac cut into cubes

Seasonings:
1/8 teaspoon ground cloves
1/8 teaspoon allspice
1 tablespoon lemon juice
1 teaspoon sugar
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1/4 teaspoon pepper
Salt to taste
  
Directions:
Make a pea soup base and a ham soup base and combine
them as follows: Wash and slice the leeks and onions,
put the split peas, parsley, celery, carrots and 
celery root into 3 quarts of water and cook until all
the ingredients get mushy and fall apart. In another 
pot, cover the ham shank with water, add the garlic
cloves and the seasonings and simmer until the ham 
falls off the bone. Let cool, skim the fat and remove 
the bone. Combine the pea soup base with the finished 
ham base and stir well while simmering for half an 
hour. 

Serve with pumpernickel. Makes at least 6 servings, 
and is considered to be the whole meal.




Variety

Variety

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CASSEROLE | DESSERT | MEAT | SOUP | VARIETY
Communion Bread  Serves 375
Dianne Gleim Bowders - Madison Aveune COB - PA Southern District

Ingredients:
6 lb Flour  
4 1/2 lb. butter
2 Qt. milk
1 Pt. cream
3 Eggs beaten to brush the dough

Directions:  
Mix flour and butter until crumbly. Slowly add cream 
and the milk and mix until it forms a ball. Knead 
until moist enough to roll. Roll out dough to 1 1/2"
thickness. Score dough. Prick with fork. Brush with 
egg mixture. Bake on top oven rack at 375F for 10 minutes.
Transfer to bottom rack at 450F for 20 to 25 minutes.


Menudo (breakfast food)
Frank Ramirez, Pastor - Everett COB - Pennsylvania Middle District

Ingredients:
Three pounds Tripe (preferably honeycomb)
Two 6lb 12oz cans of white hominy
Three 19oz cans of Red Chili Sauce (salsa de chili colorado)
Two onions
Two cloves garlic
Three tablespoons basil
Three tablespoons oregeno
Two teaspoons garlic powder
One teaspoon salt (optional)

Directions:  
Clean tripe and cut away excess fat. Cut tripe into
one inch squares (approx), place in pot with a gallon
and a half of water, roughly. Chop onions and garlic 
into chunks, add to water, along with basil, oregeno,
and garlic powder and salt if desired. Bring to a 
rolling boil, then reduce and cook three hours at a 
gentle boil.

Add chiii sauce and hominy, stir, and return to roiling
boil for five minutes.

When serving you may garnish with chopped green onions,
oregeno flakes, lemon wedges to be squeezed into
individual bowls according to taste, and chili flakes. 
Serve with warm tortillas.

Menudo is a breakfast food but can be served at any meal 
as a main course or soup with main course.


German Potato Salad  Serves 6-8
Dick & Linda Ott - Mountville COB - Atlantic Northeast District

Ingredients:
8 medium potatoes, cooked, peeled and diced
1 medium onion, diced
1 cup celery, diced (divided)
1 tsp. Salt
2 eggs
1 T. flour
½ cup sugar
½ cup cider vinegar
1 cup water
½ lb. Bacon, fried and crumbled
2 T. butter, margarine, or bacon fat

Directions:
Mix flour, sugar, and salt, eggs, butter, and vinegar
in a medium saucepan. Add water, ½ cup celery, onion, 
and bacon (if using), then cook until thick, stirring 
constantly. Cool slightly and pour over warm potatoes 
and 1/2 cup celery.  Stir gently.  Serve warm.


Onions and Cheese
Robert Myers - Pleasant View COB - Virlina District 

Ingredients:
Several egg sized peeled onions
(perhaps 6 - 8 for each adult)
1 tbls. butter
Flour as needed
Milk as needed
1/4 to 1/2 pound cheese (Velveeta or a nice cheddar)

Directions:  
Boil onions until tender. Perhaps 20-30 minutes, exact 
time depends on the onions small ones will cook faster.

While boiling the onions, prepare a rich cheese sauce.  
Melt butter in a pan. Slowly add flour until the flour
has absorbed the melted butter. Add some milk and stir 
and continue heating the mixture. Adjust the amount of
milk to keep the mixture from getting too thick. Add 
thinly sliced cheese to the sauce mix and stir until 
the cheese has melted. (This is a standard white sauce 
with added cheese).

When the onions are tender and the sauce is ready, drain
the onions. This is not an easy thing to do. The onions 
tend to hold water. Drain and turn the onions for several
minutes. Try to get them as well drained as possible.
Serve hot with the onions in a bowl and covered with the 
cheese sauce.

Suggestion:
Make a larger batch than you think likely to be eaten, 
because this stuff is good!

“Therefore, my beloved brethren, be ye stedfast, unmoveable,
always abounding in the work of the Lord, forasmuch as ye know
that your labour is not in vain in the Lord.”
1 Corinthians 15:58

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