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Recipes for the Month of October

10/4/15 Recipe of the Week: Creamy Golden Soup

3 cups Potatoes
1 ½ cups Milk
¼ cup Onion (Diced)
2 Chicken Bouillon Cubes
1 Tbs. Parsley
1 ½ cups Water
½ cup Celery (Sliced)
3 Tbs. Flour
½ tsp. Salt
Dash of Pepper
1 cup Cheese
1 pkg. Broccoli (cooked)

Combine potatoes, water, celery, bouillon, onion, parsley, salt and pepper in a pot. Bring to a boil, cook until tender. (About 15 minutes) Add broccoli that is already cooked. Mix flour and milk, add to soup. Add cheese.
Florence O’Bryon

10/11/15 Recipe of the Week: Minestrone

1 cup Water
½ cup Navy or Great Northern Beans
4 cups Chicken Broth
3 small Tomatoes, Chopped
2 large Carrots, Sliced
2/3 cup Uncooked Macaroni
1 Clove Garlic, Chopped
Grated Parmesan Cheese
1 Tbs. Chopped Parsley
1 sm. Chopped Onion
1 Stalk of Diced Celery
2 med. Zucchini, Sliced
1 tsp. Salt
¼ tsp. Pepper
½ tsp. Basil Leaves, Dried
¾ cup Chopped Green Beans

Bring dried beans to a boil in dutch oven and boil for 2 minutes. Remove from heat and let stand for 1 hour. Heat to boiling, then reduce heat and simmer until tender, about 1 ½ hours. Add chicken broth, tomatoes, carrots, celery, onion, garlic, macaroni, parsley, salt, basil, and pepper to beans. Heat to boiling, then reduce heat and cover. Simmer until macaroni and vegetables are tender, for 10-15 minutes. Serve with plenty of cheese. Makes 5 servings.
Mrs. Howard Knapp

10/18/15 Recipe of the Week: Canned Spaghetti Sauce

2 Splints Ripe Tomatoes
6 Sweet Peppers
1 Bunch Celery
2 Head of Garlic
4 Medium Onions
1 (8-10 oz.) Pepperoni

Grind all of the above. Add 1 ¾ cup sugar, 4 Tbs. salt and cook in oven at 350 degrees, stirring often for 2 hours. Add 2 tsp. oregano, 1 Tbs. rosemary and 6 Tbs. basil. Cook until it has reduced at least 1/3 the original amount. Can and process to seal. Makes about 13 pints. When serving, dilute with 8 oz. can tomato sauce or 6 oz. can tomato paste for each pint of sauce. Makes 1 ½ – 2 qts., depending on how thick you prefer.
Margaret Twombly

10/25/15 Recipe of the Week: Speedy Taco Bake

1 lb. Ground Beef
1 can (15 ½ oz.) Tomato Sauce
2 cups Shredded Cheddar Cheese
½ cup Chopped Onions
1 can (15 ½ oz.) Corn, Drained
1 Envelope Taco Seasoning Mix
2 Cups Bisquick

Cook beef and onions till brown. Drain and put into ungreased 13 x 9 dish. Stir in dry taco mix, tomato sauce, and corn. Sprinkle with cheese. Stir in remaining ingredients. Pour over beef.
Pam Knapp