Pastor Steve's sermons and our Sunday bulletins are both posted on-line. Click here to find the listing of sermons. Generally, the sermons will be posted for two months.

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Recipes

It's here! Another Lenten Challenge Series--but built this time around ingredients. With apologies to the Food Network's Iron Chef series, we are calling this.....wait for it......Iron Presby!

April 3, 2011 - Choose from the following "mystery" ingredients. Either chicken or apples. Either one or the other.

And the winner was . . . Susan B's Warm Curry Chicken Dip!

Warm Curry Chicken Dip Susan B.

Dip

250 grams cooked chicken, finely chopped (or use a 350 gr/12 ounce can)

1/4 cup green onions, white and green part thinly sliced

250 grams light cream cheese, softened

125 grams mozzarella cheese, shredded (about 1 cup)

1/4 cup golden raisins

1 garlic clove, minced

1/2 teaspoon curry powder

1/4 teaspoon salt

Topping

1/4 cup flaked coconut

1/4 cup sliced almonds

1/4 cup mango chutney (or apricot jam)

Green onions, to garnish

2 – 3 gala apples

6 stalks celery

Directions:

1. Preheat oven to 400 degrees. F.

2. Combine chicken, green onions, cream cheese, mozzarella cheese, raisins, garlic, curry powder and salt. Mix well.

3. Spread over bottom of a small (4-cup capacity) casserole dish.

4. Bake 18-20 minutes until heated through. Alternatively, the dip can be microwaved on high for 4-5 minutes until heated through.

5. Meanwhile, toast coconut and almonds, either in the oven, microwave or in a skillet on the stove top.

6. Core and slice apples into wedges, Cut celery into sticks.

7. Spread the chutney over the warm dip. Sprinkle with toasted coconut and almonds. Garnish with additional green onions.

March 20, 2011 - Choose from the following "mystery" ingredients.

Either sausage or chocolate. Either one or the other. (If you are really up to the challenge, you can combine the two!)

And the winner was . . . Jean S's BBQ Turkey Smoked Sausage! Then the "judges" realized there was a tie with Chas M's Three Meat Pasta. Both recipes are copied below and will provided in the April 2011 newsletter. Likewise, a print copy of all recipes submitted will be available by Easter.

BBQ Turkey Smoked Sausage Jean S.

5 1-pound packages turkey smoked sausage

1 cup packed brown sugar

2 cups ketchup

1 heaping Tablespoon powdered chocolate

2 Tablespoons Worcestershire sauce

Cut sausage into “coins” and brown. In a bowl mix remaining ingredients. Place browned sausage in crock pot. Set crock pot on low setting. Pour sauce on top and stir. Cover and serve in one hour.

Three Meat Pasta Chas M.

1 pound angel hair pasta

2 cups cooked chicken, off the bone

2 cups cooked sausage, cut 1/2 inch thick

2 cups cooked ham, cubed

1 large yellow onion, chopped

2 cups Cheddar cheese, shredded

16 ounces cottage cheese

3 chicken bouillon cubes

1 cup hot water

1 to 2 cups Parmesan cheese, grated

Preheat oven to 350 degrees F.

In a large pot, boil salted water for angel hair pasta. When cooked, drain and set aside.

In a large bowl mix together the chicken, sausage, ham, onions, cheddar cheese and cottage cheese.

In a separate small pot, dissolve bouillon cubes with hot water and pour over the meat and pasta.

Pour mixture into a 9 by 12 by 2-inch greased baking dish and top with the Parmesan cheese. Bake for 30 to 35 minutes or until bubbling around the edges.

2010 Lenten "Sunday Snack Throwdown" Series winners!

Here are the winning recipes.

February 28, 2010 - Hot Pepper Jack Artichoke Dip by Becky R. is the winner of the first snack throwdown!!

Hot Pepper Jack-Artichoke Dip Becky R.

14 ounces chopped and drained artichokes

2 small cans green chilies - chopped and drained

1 cup Hellman’s mayonnaise

8 ounces Co-Jack cheese – shredded

8 ounces Pepper Jack cheese – shredded

Mix all together. Bake for 20 minutes at 350 degrees.

March 14, 2010 - Two categories, two winners! Dessert winner is "Homework Cake" from the kitchen of Eric S. Salad winner is Almond Broccoli Salad from Chas M.

Homework Cake Eric S.

I really have never followed a “recipe” per se. It was explained this way to me, and this is basically what I’ve always done . . .

1 box cake mix (any flavor will work, I used chocolate. You could also make from scratch but you’re on your own there)

1 container sweetened condensed milk (14 oz. I believe)

1 can of pre-made frosting (or make from scratch . . . again, you’re on your own)

1 package of Heath candy bits (I believe it’s an 8 ounce package but you’ll probably only use a 1/3 of a bag)

Follow cake mix directions and allow cake to cool to room temp.

Poke many small holes into cake surface (I use a chopstick, but you could use a wooden spoon handle or anything that would make a “smaller” size hole)

Pour the sweetened condensed milk directly into the holes you poked into the cake surface (the more holes the moister the cake)

Let cake stand for an hour or so (allows the condensed milk to soak into the cake)

Frost the cake

Sprinkle the Heath candy bits onto the frosting (add to taste . . . I like a lot of toffee bits!)

Cut and serve!

Almond Broccoli Salad Chas M.

6 cups small broccoli florets

1/2 cup chopped celery

1/2 cup Craisins

10 slices bacon, cooked and crumbled

3 green onions, sliced

2/3 cup mayonnaise

1/4 cup honey

1 Tablespoon fresh lemon juice

1 (3.75-ounce) package honey roasted sliced almonds

In a medium bowl, combine first 5 ingredients.

In a small bowl, stir together mayonnaise, honey, and lemon juice. Pour over broccoli mixture, tossing gently to coat. Stir in almonds just before serving.

March 28, 2010 - Winner of the final 2010 Lenten Throwdown is Greek Salad Pita Sandwiches from Susan B.

Greek Salad Pita Sandwiches Susan B.

3 Tablespoons extra-virgin olive oil

1 Tablespoon red wine vinegar

1 1/4 cups chopped seeded plum or cherry tomatoes

1 cup diced seeded peeled cucumber

1 cup chopped green bell pepper

2/3 cup chopped red onion

1/2 cup chopped radishes (no radishes in store…still tasted great!)

1/2 cup chopped fresh Italian parsley

1 cup crumbled feta cheese (about 4 1/2 ounces)

4 8-inch-diameter whole wheat pita breads, halved. (For the throwdown, another type of bread was substituted.)

Whisk olive oil and red wine vinegar in large bowl. Season dressing with salt and pepper. Mix tomatoes, cucumber, bell pepper, red onion, radishes, and parsley into dressing. Stir in feta cheese.

NOTE: Salad can be made 2 days ahead. Cover and chill.

Using slotted spoon, transfer salad mixture to pita bread halves. Serve sandwiches immediately.

In January 2010, Jan C. provided a yummy treat for after-church coffee that lots of people have asked for. There are two versions- one is a Microsoft Word document and the other is an Acrobat Reader .pdf document. Of course you can just keep your browser open and read it right from the screen if you wish! So....here it is!

Orange Juice Balls Jan C.
1-pound box of vanilla wafers
1 6-oz can frozen orange juice concentrate
3/4 box powdered sugar (about 2 1/2 cups)
1 cup chopped nuts (optional)
1 7-oz bag coconut (optional)

Crush vanilla wafers in a food processor or blender to make fine crumbs (about 3 cups).
Add all other ingredients and mix with your hands.
Form into balls and roll in powdered sugar, or nuts or coconut.
Refrigerate to set. Store in refrigerator.

Note: I put finely chopped nuts in the balls, along with the vanilla wafer crumbs, powdered sugar, and orange juice and then rolled them in granulated sugar. I didn't use any coconut in mine. Also, I found that vanilla wafers now seem to come only in 12-oz boxes, so I used about 1 1/2 boxes. (I got this recipe from the Today Show website.)

As usual, the September OPW Breakfast had great food provided by great cooks. The recipe below is from Susan S. and is provided in two versions--Microsoft Word document and Acrobat Reader .pdf document...in addition to just plain reading it from the screen. Enjoy!

Maple Cream Coffee Treat Susan S.

1 cup firmly packed brown sugar

1/2 cup chopped nuts

1/3 cup maple-flavored syrup or dark corn syrup

1/4 cup margarine or butter, melted

1 (8-oz.) pkg. cream cheese, softened

1/4 cup powdered sugar

2 tablespoons margarine or butter, softened

1/2 cup coconut

2 (12-oz.) cans Pillsbury Grands! Jr. Golden Layers refrigerated biscuits

DIRECTIONS

Heat oven to 350°F. In ungreased 13x9-inch pan, combine brown sugar, nuts, syrup and 1/4 cup margarine; spread evenly in bottom of pan. In small bowl, combine cream cheese, powdered sugar and 2 tablespoons margarine; mix until smooth. Stir in coconut.

Separate dough into 20 biscuits. Press or roll each to form 4-inch round. Spoon 1 tablespoon cream cheese mixture down center of each round to within 1/4 inch of edge. Overlap sides of dough over filling, forming finger-shaped rolls. Arrange rolls, seam side down, in 2 rows of 10 rolls each over brown sugar mixture in pan.

Bake at 350°F. for 25 to 30 minutes or until deep golden brown. Cool 3 to 5 minutes; invert onto serving platter.

Many of our cooks provided cookies and sweet treats during the June 20, 2009, History Walk celebrating Ottawa's 175th Anniversary. There was a request for the recipe for the molasses cookies that were served. You can print either the Microsoft Word version or the .pdf version, or you can just read the recipe right here and write it down if you wish.

Soft Molasses Cookies from Chas M’s sister Judy

Makes about 4 dozen cookies

1/2 cup unsalted butter, softened
1/2 cup solid vegetable shortening
1 1/2 cups sugar plus sugar for garnish
1/2 cup dark molasses
2 eggs, lightly beaten
4 cups flour
1/2 teaspoon salt
2 1/4 teaspoons baking soda
2 1/4 teaspoons ground ginger
1 1/2 teaspoons ground cloves
1 1/2 teaspoons ground cinnamon

In large mixing bowl, cream butter and shortening until well-mixed, 1 to 2 minutes. Add sugar and beat until light-colored and fluffy, about 3 minutes. Beat in molasses and eggs until smooth; set aside.

In another large mixing bowl, whisk together flour, salt, baking soda, ginger, cloves and cinnamon. Gradually mix dry ingredients into creamed mixture until dough is blended and smooth. Roll dough into 1 1/2-inch diameter balls. Dip tops in granulated sugar. Place 2 1/2 inches apart on greased cookie sheets. Bake in preheated 350-degree oven about 11 minutes. Do not over bake or cookies will lose their chewy interior. Remove from sheets to wire rack to cool completely. Store in tightly covered container.

At the June 13 baby shower for Robyn B., Susan B's Restaurant Style Cheese Biscuits were very popular.

Restaurant Style Cheese Biscuits - (from Susan B.)

(these taste like the ones at Red Lobster)

Preheat oven to 450 degrees

1 tsp. garlic salt or powder
1 T. parsley flakes
1 tsp. Italian seasonings
2 C. Bisquick
1/2 C. cold water
3/4 C. grated cheddar cheese
1/2 C. butter

Mix Bisquick, water and cheese. Drop by large spoonfuls onto greased baking sheet.

Bake for 8 - 10 minutes. After baking, (while hot), brush on melted butter mixed with garlic powder, parsley flakes and Italian seasoning. Serve hot.
Makes 12 biscuits

On March 18, Dee B's Refrigerator Coleslaw made a big hit. Here is Dee's recipe.

Also, Dee thinks that the coleslaw flavor actually improves when it is frozen. What a great thing to have on hand in the freezer!

Refrigerator Coleslaw (from Dee B.)
Makes about 3 quarts

Chop in blender, or shred and cut finely:
    2 large or 3 medium heads cabbage
    2 stalks celery
    3-4 carrots
    1 onion
(Dee also adds peppers for extra flavor—red, yellow, green, just take your pick or use them all!)
Sprinkle generously with salt and set aside while making dressing. Before adding dressing, squeeze dry.

Dressing:
Combine in saucepan:
    2 cups sugar
    1 teaspoon salt
    1 cup vinegar
    1/8 teaspoon pepper
    1-2 teaspoons celery seed
Bring to a boil. Remove from heat. When cool, add to cabbage. Mix well.

Can be made in large amounts and stored in refrigerator or freezer. Keeps in refrigerator several months. Store in tightly covered containers.

Several people asked for Katrina R's recipe for her special dessert.

Peanut Butter Mousse Brownie Cheesecake Torte (from Katrina R.)

1 (19.5 ounce) box brownie mix

1 cup creamy peanut butter

2 (8 oz) packages cream cheese

½ tsp vanilla

1 cup sugar

1 (12 oz) container frozen whipped topping, thawed

1 (12 oz) package peanut butter chips (set

aside ¼ cup chips and melt remaining chips)

1 cup hot fudge ice cream topping, divided

¼ cup chocolate chips

Mix brownies according to box directions and bake in a greased 9 inch spring form pan at 350 degrees for 35-40 minutes. Cool completely.

In a large mixing bowl, cream together cream cheese and sugar on high speed with electric mixer until mixture is light and creamy. Add melted peanut butter chips and peanut butter; mix well. Add vanilla and whipped topping, and beat on high speed only until mixture is light and fluffy.

Spread ½ cup hot fudge on top of brownies, then spread mousse on top of hot fudge. Heat remaining ½ cup hot fudge in the microwave 20-30 seconds, then drizzle over mousse. Sprinkle with chocolate chips and remaining ¼ cup peanut butter chips. Refrigerate 2-3 hours before serving. Makes 10-12 servings.

(This makes a lot of mousse topping-it can be used as a topping for brownies and skip the hot fudge topping. If all the mousse topping is not used in the torte it can be stored in the refrigerator for about a week)

Thanks to Janie F. for this great recipe!

Glazed Pineapple Cookies
2 cups sifted all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup crushed pineapple
1/2 cup shortening
1 cup brown sugar, firmly packed
1 egg
1 teaspoon vanilla extract

Sift flour, baking powder, baking soda and salt together and set aside. Drain pineapple thoroughly. Save pineapple syrup to use later on.

Start your oven at 325 degrees or slow and grease two cookie sheets. Work shortening until soft. Add brown sugar until mixture is cream. Beat the egg in vigorously, add drained pineapple and vanilla extract. Last of all, stir in flour combination.

Drop batter from a teaspoon onto cookie sheets, placing cookies about 2 inches apart to allow for spreading. Bake 18 to 20 minutes or until golden. Remove from pans, and when cool cover tops with glaze. (See below)

Glaze

2 Tablespoons pineapple syrup
1 cup confectioner’s sugar

Stir pineapple syrup into sugar until smooth.

Makes 3 1/2 dozen of the best pineapple cookies we ever set tooth to!