Autumn 2008
Dig In!
Homecoming is Special at Glenn Springs Presbyterian Church
Under ordinary circumstances, a church homecoming is a joyous event celebrating the return of far-flung members of the church family with food, fellowship and prayer. For Glenn Springs Presbyterian Church in southeastern Spartanburg County, homecoming is a time of special rejoicing.
To raise funds to build a family life center, the church published a cookbook of recipes from the congregation. Glenn Springs: A Taste of History has been reprinted twice. Were really lucky to have gotten some of the recipes we did, says Oglesby, who chaired the cookbook committee. There are a lot of memories in that book.
To order a copy of the cookbook, send a check for $18 to Glenn Springs Presbyterian Church, P.O. Box 279, Pauline, SC 29374. For more information, call the church at (864) 583-0990.
BLT Spread
Super easy and made with ingredients you probably already have in the pantry. Low-fat versions wont affect the texture, either.
1 cup mayonnaise
1 lb. bacon, cooked
1 cup sour cream
Blend mayonnaise and sour cream together, fold in bacon and spread on a large plate or platter. Cover with shredded lettuce and chopped tomatoes. Serve with crackers.
Coconut Muffins
Nancy Oglesby says these go particularly well with chicken salad or pork tenderloin.
1 cup sugar
1 ½ cups flour
4 tablespoons soft butter
2/3 cup sweetened coconut
2 large eggs
1/4 teaspoon orange extract
1 teaspoon baking powder
1/2 cup milk
1/4 teaspoon salt
Cream sugar and butter, add eggs, blend in other ingredients and pour into 12 greased muffin tins. Bake at 350 for 20 to 25 minutes.
Potato Casserole
Finally! Creamy mashed potatoes that can be made ahead of time.
8 medium potatoes
3 oz. cream cheese
2 onions
3 oz. sour cream
Boil onions with peeled and cut potatoes in salted water until potatoes are tender. Drain, mash, then add cream cheese and sour cream, mixing well. Bake in greased casserole dish 15 minutes in 350° oven (longer if made ahead).
Sunday Yeast Rolls
A treasured recipe.
1 package active dry yeast
3/4 cup warm water (105-115 degrees)
2 tablespoons sugar
2 tablespoons vegetable oil
1/2 teaspoon salt
1 egg
2 ½-2 ¾ cups flour
Soft butter
Dissolve yeast in water in large bowl. Add sugar, oil, salt and egg. Stir to dissolve sugar and salt. Stir in 1 cup flour until smooth. Cover with a clean cloth and place on rack in warm place or over a bowl of warm water; let rise 15 minutes. Grease a 9-inch-square pan. Stir down the batter and add 1½ cups flour. Stir until mixed and turn onto floured cloth-covered board and knead for 3 minutes, adding additional flour if the dough is too sticky. Divide dough into 16 pieces and shape quickly into balls; arrange in prepared pan. Brush tops with butter. Cover with a cloth and place on a rack over a bowl of hot water. Let rise 25 minutes. Heat oven to 425°. Bake 12 to 15 minutes or until light brown. Remove from pan to wire rack; brush tops with butter.
Baked Dijon Chicken
Nice enough for company.
1/4 cup evaporated milk
3 tablespoons Dijon mustard (like Grey Poupon®)
1/4 cup dry Parmesan bread crumbs
1/4 cup grated Parmesan
4 boneless, skinless chicken breasts
Preheat oven to 350°. Coat a 9x13-inch baking dish with cooking spray. Combine evaporated milk and mustard in a shallow bowl. Combine bread crumbs and cheese in another shallow bowl. Dip each chicken breast into the milk, then into the crumb mixture, being careful to coat both sides, and place into the dish. Bake 35 to 45 minutes until golden brown.
Chocolate Trifle
A Sunday supper favorite.
1 box Betty Crocker® brownie mix with walnuts (2 eggs and 1/2 cup oil)
6 Skor® or Heath® bars, crushed
1 large box instant chocolate pudding
3 cups milk
1 9-ounce tub Cool Whip®
1/3 cup Kahlua® or 4 tablespoons strong coffee mixed with 1 teaspoon sugar
Prepare brownie mix and bake according to package directions in a 13x9x2-inch pan. When done, pour the Kahlua over them and let cool. Prepare pudding according to package directions. In trifle bowl, layer brownies, broken into pieces, crushed candy bars, pudding and Cool Whip. Repeat layers; top with chopped nuts.
