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.

Ottawa Presbyterian Church is proud to host Putnam County Habitat for Humanity. The office is in the rear of the church and meetings are held once a month. Just click on the logo to visit the website.

Recipe Corner

Now available---all of the recipes that were turned in during the Lenten Sunday Snack series this year!!!!

You can choose either the Microsoft Word version or the Acrobat Reader version. The recipes are listed two to a page. If you have a Sesquicentennial Cookbook from 1996, you can cut the pages in half and insert them in that cookbook. The recipe list includes the following:

Hot Pepper Jack Artichoke Dip 2/28 winner

Homework Cake – 3/14 winner

Almond Broccoli Salad – 3/14 winner

Greek Salad Pita Sandwiches – 3/28 winner

Amish Potato Salad

Barley Soup

Black Beans and Rice

Chicken Barley Chili

Chicken Salad

Chicken Salad with a Twist

Chocolate Éclair Dessert

Creamy Black Bean Dip

Easy One-Pot Chili

Grandma Cookie’s Fruit Cocktail

Guacamole Pita Sandwiches

Holiday Cheeseball

Hummus

In a Snap Pepperoni Salad

Italian Reuben

Make Ahead Ham & Cheese Sandwiches

Peanut Butter Pie

Pizza Roll-Ups

Salami Pizza Bites

Sausage Stuffed Mushrooms

Spiced Carrot Salad

Sweet ‘n’ Tangy Chicken Wings

Tangy Tomato Bacon Spinach Salad

Tomato Butternut Soup Shooters with Grilled Cheese Sticks

Tortilla Cups with Bacon, Tomato and Cheese

Vegetable Pizza

Lenten "Sunday Snack Throwdown" Series winners!

Here are the winning recipes. You can read them right from the page, or click on the links for Microsoft Word version or an Acrobat Reader .pdf version which contains all three winners.

February 28 - 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 - 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 - 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 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. Again, here are two versions of the recipe for you to print--click here for a .pdf version or here for a Microsoft Word version. Of course, you can also just read the recipe right here too!

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. Here are two versions of the recipe for you to print--click here for a .pdf version or here for a Microsoft Word file. You can also just read the recipe right from this page.

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.

At the potluck dinner on January 25 several people asked for Katrina R's recipe for her special dessert. Just click here to download a version of her recipe in Microsoft Word, or just read and enjoy right from this screen.

If any of you know of other recipes that should be posted, please let us know!

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)

Here's another recipe from an event in late 2008. Thanks to Janie F.!

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!

Want an easy printout of this recipe (using Acrobat Reader)? Just click here for a printout that you can add to your church cookbook.