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UMW Recipes for the Month of December


12/6/15 Recipe of the Week: Tarragon Creamed Eggs and Peas

2 cups Water
¼ tsp. Tarragon
2 Tbs. Butter or Oleo
1 tsp. Salt
1/3 cup Flour
17 oz. can Peas, Drained
2/3 cup Dried Milk Powder
8 Hard Boiled Eggs, Sliced

Melt butter in 2 quart sauce pan. Mix water, milk powder, salt and flour. Gradually stir into butter and cook until thickened, stirring constantly. Gently stir in eggs, peas and tarragon. Heat through and serve over 3 oz. can chow mein noodles. Serves 4.
Darlene Updegraff

12/13/15 Recipe of the Week: Cornmeal Muffins

¼ cup Butter
4 tsp. Baking Powder
2 cups Flour
½ tsp. Salt
2 Eggs
1 cup Cornmeal
¾ cup Sugar
1 cup Milk

Cream butter and sugar. Add eggs and beat well. Add milk alternately with dry ingredients. Bake at 400 degrees for 20 minutes. Makes 12 large muffins.
Ruby Edwards

12/20/15 Recipe of the Week: Easy Sweet Milk Pancakes

1 Tbs. Sugar
1 cup Flour
1 cup Sweet Milk
½ tsp. Salt
1 Egg
2 Tbs. Shortening
4 tsp. Baking Powder

Cream shortening and sugar. Add egg and beat well. Combine the dry ingredients and add alternately with milk. Beat thoroughly. These will be light and fluffy. More milk can be added for desired consistency.
Marsha Kerr

12/27/15 Recipe of the Week: Chocolate Pie

1 cup Sugar
2 Tbs. Flour
3 Egg Yolks
2 Tbs. Cocoa
1 Tbs. Butter
1 cup Milk
1 tsp. Vanilla

Boil milk; mix other ingredients with a small amount of milk and add to hot milk. Cook until thick, stirring constantly. Put in crust and top with meringue. Bake 8 to 10 minutes at 400 degrees.
Grace Joslyn’s (Given by Jean Foth)