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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 stedfastly 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. Please include your name, congregation, and district.


| Casserole | Dessert | Meat | Soup | Variety |

        Broccoli Casserole
        Jim Adams - Fraternity COB - Virlina District

        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

        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.
        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

        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

        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

        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

        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.


| Casserole | Dessert | Meat | Soup | Variety |

        Raisin Filled Cookies
        Anna Gordon - Bunkertown COB - PA Southern District

        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)

        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

        Makes about 4 dozen.

        Use 2 cups of water and 1 box of raisins.        

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

        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

        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

        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

        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

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


| Casserole | Dessert | Meat | Soup | Variety |

        Kofta (pronounced Kuhf-tah) = Turkish Meatballs
        Gary M. Lewis

        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

        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

        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

        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

        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)

        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.


| Casserole | Dessert | Meat | Soup | Variety |

        Americanized Dutch Pea Soup Dinner
        Doyt and Lois Echelberger

        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

        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
        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 

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


| Casserole | Dessert | Meat | Soup | Variety |


        Communion Bread  Serves 375
        Dianne Gleim Bowders - Madison Aveune COB - PA Southern District

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

        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

        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)

        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

        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

        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 

        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)

        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.

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