MONROE - Just in time for the holidays, Union Presbyterian Church in Monroe has a new cookbook out with favorite dishes from its members.
The hardcover book has more than 200 pages and about 500 recipes. It contains sections for appetizers and beverages; soups and salads; vegetables and side dishes; main dishes; breads and rolls; desserts; cookies and candy; and miscellaneous.
The cookbook costs $15 and is available by calling the church at 325-2519. The book can also be shipped for an additional $5.
The following are a few recipe selections from the cookbook:
CRANBERRY CHRISTMAS PUNCH
1 (3-ounce) package of cherry Jell-O
1 cup boiling water
1 (6-ounce) can frozen lemonade
3 cups cold water
1 (32-ounce) cranberry juice
1 (2-liter) ginger ale
Dissolve Jell-O in boiling water. Stir in lemonade concentrate. Add cold water and cranberry juice. Put in punch bowl with ice ring. Pour in ginger ale. Makes 25 servings.
- Marilyn Sandin-Ross
MEXICAN LASAGNA
11/2 pounds ground beef, browned
1 (16-ounce) can refried beans
1/2 teaspoon oregano
2 teaspoons cumin
1 teaspoon garlic powder
12 lasagna noodles, uncooked
21/2 cups water
2 (15-ounce) cans salsa (mild)
2 cups sour cream
3/4 cup green onions, diced (including the green part)
1 (2-ounce) can black olives, sliced
3 cups Mexican blend cheese, shredded
Preheat oven to 350 degrees and lightly spray a 13 x 9 inch baking dish with nonstick cooking spray. Combine the browned ground beef, refried beans, oregano, cumin, garlic powder and keep warm. Combine water and salsa and warm in large saucepan. Pour a small amount of salsa mixture on the bottom of the baking dish and arrange four lasagna noodles. Add some of the beef mixture, then some of the salsa mixture. Repeat twice. Cover with foil and bake for 11/2 hours or until noodles are tender.
Combine sour cream, onions and black olives. Spoon over casserole and top with the Mexican blend cheese. Bake, uncovered, until cheese melts.
Serves 12.
- Nan Edmunds
BROWNIE CHEESECAKE
1 large package brownie mix
4 (8-ounce) packages cream cheese, softened
1 cup sugar
1 teaspoon vanilla
1/2 cup sour cream
3 eggs
2 squares semi-sweet baking chocolate, melted and cooled slightly
Preheat oven to 350 degrees. Line 9 x 13-inch pan with foil, with ends of foil extended over sides of pan. Spray with cooking spray. Prepare brownie batter as directed on package. Pour into pan. Bake 15 minutes or until top is shiny and center almost set. Beat cream cheese, sugar and vanilla in large bowl. Add sour cream, mix well. Add eggs, one at a time, mixing just until blended. Pour over partially baked brownies. Bake 40 minutes or until center is almost set. Run knife around rim to loosen. Cool. Refrigerate 4 hours or overnight. Let stand at room temperature for 30 minutes before serving. Lift cheesecake from pan using handles. Drizzle with chocolate. Cut into 16 pieces. Store leftovers in refrigerator.
- Maren Nelson
MONSTER COOKIES
12 eggs
2 pounds brown sugar
4 cups white sugar
1 Tablespoon vanilla
1 Tablespoon light corn syrup
8 teaspoons baking soda
1 pound butter
3 pounds creamy peanut butter
18 cups oatmeal
1 pound chocolate chips
1 pound plain M&M candies
Preheat oven to 350 degrees. Mix in a large bowl or dishpan in the order given. Drop by ice cream scoop on cookie sheet. Leave as a ball or flatten. Bake 8 to 12 minutes depending on whether they are flattened or not. Do no overbake.
Note: Recipe calls for NO flour.
- Dawn Egli
SWISS GREEN BEANS
1 pound fresh green beans, trimmed and cut in 11/2 inch diagonal pieces
1/4 cup butter
1/4 cup flour
1/2 teaspoon salt
1/8 teaspoon dry mustard
11/2 cup milk
1 cup grated Swiss cheese
grated Parmesan cheese
snipped fresh parsley
Cook the green beans in small amount of water 20 to 25 minutes or until tender crisp, drain and set aside. Melt butter in medium saucepan; stir in flour, slat and dry mustard until smooth. Add milk gradually, stirring after each addition. Cook and stir until thickened and bubbly. Stir in Swiss cheese until melted. Combine cheese sauce and green beans in greased 1 and1/2 quart casserole. Sprinkle with Parmesan cheese and parsley. Bake in preheated 350 degree oven 20 to 25 minutes.
- Kay Rufi
The hardcover book has more than 200 pages and about 500 recipes. It contains sections for appetizers and beverages; soups and salads; vegetables and side dishes; main dishes; breads and rolls; desserts; cookies and candy; and miscellaneous.
The cookbook costs $15 and is available by calling the church at 325-2519. The book can also be shipped for an additional $5.
The following are a few recipe selections from the cookbook:
CRANBERRY CHRISTMAS PUNCH
1 (3-ounce) package of cherry Jell-O
1 cup boiling water
1 (6-ounce) can frozen lemonade
3 cups cold water
1 (32-ounce) cranberry juice
1 (2-liter) ginger ale
Dissolve Jell-O in boiling water. Stir in lemonade concentrate. Add cold water and cranberry juice. Put in punch bowl with ice ring. Pour in ginger ale. Makes 25 servings.
- Marilyn Sandin-Ross
MEXICAN LASAGNA
11/2 pounds ground beef, browned
1 (16-ounce) can refried beans
1/2 teaspoon oregano
2 teaspoons cumin
1 teaspoon garlic powder
12 lasagna noodles, uncooked
21/2 cups water
2 (15-ounce) cans salsa (mild)
2 cups sour cream
3/4 cup green onions, diced (including the green part)
1 (2-ounce) can black olives, sliced
3 cups Mexican blend cheese, shredded
Preheat oven to 350 degrees and lightly spray a 13 x 9 inch baking dish with nonstick cooking spray. Combine the browned ground beef, refried beans, oregano, cumin, garlic powder and keep warm. Combine water and salsa and warm in large saucepan. Pour a small amount of salsa mixture on the bottom of the baking dish and arrange four lasagna noodles. Add some of the beef mixture, then some of the salsa mixture. Repeat twice. Cover with foil and bake for 11/2 hours or until noodles are tender.
Combine sour cream, onions and black olives. Spoon over casserole and top with the Mexican blend cheese. Bake, uncovered, until cheese melts.
Serves 12.
- Nan Edmunds
BROWNIE CHEESECAKE
1 large package brownie mix
4 (8-ounce) packages cream cheese, softened
1 cup sugar
1 teaspoon vanilla
1/2 cup sour cream
3 eggs
2 squares semi-sweet baking chocolate, melted and cooled slightly
Preheat oven to 350 degrees. Line 9 x 13-inch pan with foil, with ends of foil extended over sides of pan. Spray with cooking spray. Prepare brownie batter as directed on package. Pour into pan. Bake 15 minutes or until top is shiny and center almost set. Beat cream cheese, sugar and vanilla in large bowl. Add sour cream, mix well. Add eggs, one at a time, mixing just until blended. Pour over partially baked brownies. Bake 40 minutes or until center is almost set. Run knife around rim to loosen. Cool. Refrigerate 4 hours or overnight. Let stand at room temperature for 30 minutes before serving. Lift cheesecake from pan using handles. Drizzle with chocolate. Cut into 16 pieces. Store leftovers in refrigerator.
- Maren Nelson
MONSTER COOKIES
12 eggs
2 pounds brown sugar
4 cups white sugar
1 Tablespoon vanilla
1 Tablespoon light corn syrup
8 teaspoons baking soda
1 pound butter
3 pounds creamy peanut butter
18 cups oatmeal
1 pound chocolate chips
1 pound plain M&M candies
Preheat oven to 350 degrees. Mix in a large bowl or dishpan in the order given. Drop by ice cream scoop on cookie sheet. Leave as a ball or flatten. Bake 8 to 12 minutes depending on whether they are flattened or not. Do no overbake.
Note: Recipe calls for NO flour.
- Dawn Egli
SWISS GREEN BEANS
1 pound fresh green beans, trimmed and cut in 11/2 inch diagonal pieces
1/4 cup butter
1/4 cup flour
1/2 teaspoon salt
1/8 teaspoon dry mustard
11/2 cup milk
1 cup grated Swiss cheese
grated Parmesan cheese
snipped fresh parsley
Cook the green beans in small amount of water 20 to 25 minutes or until tender crisp, drain and set aside. Melt butter in medium saucepan; stir in flour, slat and dry mustard until smooth. Add milk gradually, stirring after each addition. Cook and stir until thickened and bubbly. Stir in Swiss cheese until melted. Combine cheese sauce and green beans in greased 1 and1/2 quart casserole. Sprinkle with Parmesan cheese and parsley. Bake in preheated 350 degree oven 20 to 25 minutes.
- Kay Rufi