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Recipe of the Week


Each week we will be sharing with you a recipe from the Bethel United Methodist Women’s 2002 Cookbook. If you or your family has a recipe you would like to share, please send it our way.  You can find all of our future recipe updates in the current news section of our website! Thanks for reading and baking with the Bethel community.

1/4/15 Recipe of the Week: Taco Salad

1 Lb. Ground Beef
1 Medium Onion
1 Pack Taco Seasoning
2 Head Lettuce
1 Bag Doritos
Olives-Tomatoes (Optional)
Ranch Dressing Packet
1 (8 Oz.) Pkg. Cheddar Cheese

Ranch Dressing: 1 Cup Miracle Whip, 1 Cup Milk and Ranch Dressing Packet. Mix Well. Set Aside.

Brown Ground Beef with Onion. Drain. Sprinkle Taco Packet over Meat. Mix and Let Cool. Mix Lettuce, Meat, and Cheese. Add Dressing And Stir. Crush Chips And Add The Bag And Mix. Serve Immediately.
Amanda Conner

12/28/14 Recipe of the Week: 24 Hour Refrigerator Salad

Double Boiler:
2 Egg Yolks
¼ Cup Sugar
¼ Cup Cream
Juice From Two Lemons
1/8 Tsp. Salt

Stir Constantly Until Thickened. Put In Refrigerator And Chill.

Then Fix And Drain The Following:
6 Slices Pineapple (Chopped Fine)
2 Cups Queen Ann Cherries (Halved/Pitted)
1 Cup Whipped Cream
½ Cup Small Marshmallows
¼ Lb. Red Grapes (De-Seeded Approx. 1-2 Cups)
Ginger Harvey

12/21/14 Recipe of the Week: French Salad Dressing

1 can Tomato
½ cup Salad Oil
1 Tbs. Mustard
1 cup Sugar
1 tsp. Salt
½ cup Vinegar
1 Tbs. Worcestershire Sauce
Dash of Pepper

Place all ingredients in a jar and shake until blended.
Margie Hummer

12/14/14 Recipe of the Week: German Cheesecake

2 Eggs
2/3 cup Sugar
1 Tbs. Flour
1 Large Pie Shell
1 1/2 cups (1 Lb.) Cottage Cheese
1/2 tsp. Salt
Nutmeg
1 Tbs. Butter
1 1/4 cup Milk
1/2 tsp. Vanilla

Beat eggs, mix together with sugar, flour, and cottage cheese. (Small curd or ricotta work well) Melt butter in warm milk and stir in. Pour into large cake pan, and sprinkle on nutmeg. Bake at 450 for 10 minutes, then 350 for 90 minutes until set. About 1 hour total. Bake until knife comes out clean. (A blender works well for mixing.)
Katherine Wescoat

12/7/2014 Recipe Of The Week: Scalloped Corn

3 Eggs
2 cups Milk
1/2 Stick Butter
3 Tbs. Flour
2 cups Drained Corn
1/2 cup Sugar
1/2 tsp. Salt

Combine eggs, flour, and sugar. Beat well. Add milk, corn, and salt. Melt butter in baking dish. Add corn mixture. Bake at 400 degrees for 1 hour, or until firm.
Marilyn Edwards

11/30/14 Recipe of the Week: Blue Cheese Dressing

4 oz. Crumbled Blue Cheese
2 Tbs. Sugar
2 cups Mayonnaise
1/2 cup Sour Cream
1/4 cup Vinegar
1 clove Garlic

Mix ingredients together until light and fluffy. Chill for at least 1 hour.
Susie Feldmeyer

11/23/14 Recipe of the Week: Baked Beans

2 (41 Oz.) cans Pork and Beans
1 – 1 1/2 cups Light Brown Sugar
1/3 cup Flour
1/4 cup French Salad Dressing
1/4 cup Lite Molasses
1 Tbs. Mustard
1 Tbs. Dried Onion

Line bottom of 9x13x2 dish with bacon. Mix all ingredients. Bake at 350 degrees for 1 hour.
Ethel Dillinger

11/16/14 Recipe of the Week: Barbeque Chicken

Sauce:
1/2 Cup Water
2 Tbs. Prepared Mustard
1 Tsp. Pepper
4 Tbs. Worcestershire Sauce
1 Cup Water
2 Tbs. Lemon Sauce
2 Tsp. Salt
1 Cup Ketchup
4 Tbs. Sugar
1/2 Cup Butter
1 Small Diced Onion

Bring sauce to a boil, then simmer for 2 hours. Par boil chicken, then marinate meat in sauce 4-6 hours. (I’ve used chicken and ham slices).
Susie Feldmeyer

11/9/14 Recipe of the Week: Raspberry Jam
1 (1lb.) Can Tomatoes
or 2 cups Tomatoes
5 Cups Sugar
1 Large Box Raspberry Gelatin

Smash up tomatoes with potato masher or blender. Mix all ingredients together and cook until it comes to a roaring boil. Boil for 5 minutes. Skim the top. Pour in hot jars and seal with paraffin.
Kathy Neely

11/2/14 Recipe of the Week: Sloppy Joes

1 lb. Hamburger
1 Cup Ketchup
2 Tbs. Mustard
Onion to Preference
1 Tbs. Vinegar
1 tsp. Worcestershire Sauce
1/2 Cup Brown Sugar
(or amount desired)

Brown meat and onion. Add rest of ingredients.
Marsha Kerr

10/26/14 Recipe of the Week: Toffee Candy
1 Cup Sugar
1/2 Cup Oleo
1/2 tsp. Salt
1/2 Cup Nuts
1/4 Cup Water
Chocolate Chips

Combine sugar, salt, water, and oleo. Heat to boiling until soft crack; add 1/2 Cup nuts. Pour on greased platter and spread chocolate chips over. Spread when melted; cut into pieces.
Beulah M. Staskiewicz

10/19/14 Recipe of the Week:  Aunt Pearl’s Meat Loaf

1 1/2 lb. Ground Beef
1 Cup Tomato Soup
3/4 Cup Rolled Oats
2 Eggs
1/4 Cup Chopped Onion
Salt and Pepper

Mix together all of the above ingredients. Place in loaf pan or casserole dish. Bake at 350 degrees for 1 1/2 hour. Baking make vary with the size of the meatloaf.
Myrna Wescoat

10/12/14 Recipe of the Week: Baked Potato Soup

4-5 Large Baking Potatoes (Baked, Cooled, and Cubed)
12 Slices of Bacon Cooked, Crumbled (or 1 Jar of Real Bacon Bits)
2/3 Cup Flour
4 Green Onions, Chopped
1 1/4 Cups Shredded Cheddar Cheese
2/3 Cup Butter or Margarine
8 oz. Sour Cream
7 Cups Milk

Melt butter in a large pan. Add flour to form paste. Gradually add milk and cook over medium heat until it begins to thicken, stirring often. Add green onions and potatoes. Cook until hot. Add bacon bits, sour cream, and shredded cheese. Cook until melted. (I have also used fat free sour cream and shredded cheese and had pretty good results.) Enjoy.
Cheri Repasky

10/5/14 Recipe of the Week: Cheese Ball

3 Large Pkgs. Cream Cheese (Let soften)
1 Tsp. Mustard
1 Tsp. Horseradish
2 (3 oz.) Pkgs. Dried Beef

Chop beef very fine and sauté in margarine. Mix cheese with mustard and horseradish. Add dried beef and mix together. Form into either 1 or 2 balls and refrigerate. Remove from refrigerator 1/2 hr. before serving to let soften. Serve with crackers, etc.
Connie Bauer