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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.



Kitchen Line
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.



Kitchen Line
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 350? 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!



Kitchen Line
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
? 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.



Kitchen Line



Kitchen Line
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
? cup sugar
? cup cider vinegar
1 cup water
? 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, ? 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!

“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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