CHURCH POTLUCK:
THE GREATEST HITS
Members of Liberty Road Community Church hold a potluck dinner after church once a month and they've compiled a cookbook featuring their very best recipes. The books are $8 plus $2 for shipping and handling. Call (859) 263-8930 or send a check to Liberty Road Community Church, P.O. Box 54825, Lexington, Ky. 40555-4823.
Here are recipes from the book.
This recipe is from Gail Faulkner, who submitted it in memory of Bertha May, wife of Rev. T. T. May.
Aunt Bert's dumplings
• 1/2 cup milk
• 2 tablespoons vegetable oil
• 1 cup all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• Chicken broth
In a mixing bowl, add milk and oil. Add flour, baking powder and salt and stir until moistened.
In a large pot, bring chicken broth to a rolling boil. Drop dumplings by spoonfuls into hot broth. Reduce heat and simmer 10 to 15 minutes.
This recipe is from Kathryn Caswell.
Mom's fresh apple bread
• 1/2 cup shortening
• 1 cup sugar
• 1 teaspoon vanilla
• 2 eggs
• 2 cups flour
• 1 teaspoon soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 2 cups chopped apples
• 1/2 cup chopped nuts, optional
Heat oven to 350 degrees. Grease and flour loaf pan.
In a large mixing bowl, cream shortening, sugar, vanilla and eggs. Combine flour, soda, baking powder, salt, cinnamon, and nutmeg and add to shortening mixture. Mix well. Add chopped apples, and nuts if desired. Pour into prepared pan and bake for 1 hour. Sprinkle extra sugar and cinnamon on top. Makes 1 loaf.
Patsy Blakeman's recipe for brown sugar pudding is included in the book.
Brown sugar pudding
• 3 cups light brown sugar, firmly packed
• 3 eggs
• 3 tablespoons flour
• 1 cup heavy cream
• 1 teaspoon vanilla
In a saucepan, combine brown sugar, eggs, flour, and cream, and mix until smooth. Cook over low flame or in the top of a double boiler, stirring constantly. When desired thickness is reached, stir in 1 teaspoon vanilla. Pour into pudding cups.
Here is Beulah Sharp's recipe for Beck's strawberry cream cake.
Beck's strawberry cream cake
• 1 (14.5 ounces) package white angel food cake mix
• 1 package (8 ounces) cream cheese
• 1 can (14 ounces) sweetened condensed milk
• 1/3 cup lemon juice
• 1 teaspoon almond extract
• 2 cups sliced strawberries, fresh or frozen
• 1 carton (8 ounces) frozen whipped topping, thawed
Prepare cake according to package directions. Cool. Cut a 1 inch slice crosswise from top of the cake and set aside. Carefully remove center of cake, leaving sides and bottom intact.
Beat cream cheese until light and add sweetened condensed milk. Mix well. Stir in lemon juice and almond extract. Fold in leftover cake pieces and strawberries, reserving some strawberries for garnish. Spoon into scooped out tunnel in the cake and on top of the cake. Garnish with fresh strawberries, if desired.
This is Carolyn Grandy's recipe for glazed meat loaf.
Glazed meat loaf
• 1 pound ground beef
• 1/2 to 1 cup bread crumbs
• 1/2 cup milk
• 1 egg, beaten
• 1/4 cup minced onion
• 2 tablespoons tomato paste or catsup
• 1 1/2 teaspoons Worcestershire sauce
• 3/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 tablespoon brown sugar
• 1 tablespoon barbecue sauce
Heat oven to 350 degrees. Line a 9- by 13-inch baking pan with aluminum foil. In a large bowl, combine all ingredients except brown sugar and barbecue sauce. Pour mixture into baking pan and shape into a loaf. Mix brown sugar and barbecue sauce together and pour over meat loaf. Bake in a 350-degree oven for 45 to 60 minutes.
