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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.
Casseroles |
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 350? for 2+ hours.
Dessert |
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 350? 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 |
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 ? 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 |
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 |
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 ? cup sugar ? cup cider vinegar 1 cup water ? 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, ? 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