Raisin` The Roof Church Cookbook

Transcript

Raisin’ The Roof Church Cookbook 1st Presbyterian Church Jacksonville, Florida 2007 Inspired by the Produced by the 1st Presbyterian Church of Jacksonville, Florida 1901 © 2007 BluewaterPress, LLC Jacksonville, FL All rights reserved. No part of this book shall be reproduced, stored in a retrieval system, or transmitted by any means without the written permission of the publisher. International Standard Book Number 13: 978-1-60452-011-8 International Standard Book Number 10: 1-60452-011-6 Library of Congress Control Number: 2007939574 BluewaterPress LLC 2220 CR 210 W Ste 108 #132 Jacksonville, FL 32559 http://bluewaterpress.com This book may be purchased online at http://bluewaterpress.com From the 1901 cookbook that gave us this idea in 2007... Just to make sure you are on track with weights and measurements, we include those terms from the 1901 version. 1st Presbyterian Church, Jacksonville, FL - i Contents Appetizers Artichoke Dip Black Bean Dip Caramel Popcorn Caviar Pie Chutney Cheese Ball Oatmeal-Apple Cookies (Doggy Snack) Eight Layer Mexican Dip Frances Curl’s Pickled Mushrooms Gametime Guacamole Hamburger Cheese Dip Hot Cheesy Artichoke Dip Hot Mexican Dip Hot Pepper Relish Spread Marinated Mushrooms Nutty Cracker Delights Perry’s Spiced Pecans Pico de Gallo Dip Portobello Mushrooms with Horseradish Sauce Ron Curry’s Killer Cheese Ball Rotel Dip Salmon Dip Sausage Cheese Balls Shrimp Ceviche Shrimp Dip Stuffed Tomatoes Tex-Mex Dip Van Cleve Toffee Three Cheese Torta Zippy Dip (Italian Sour Cream Cheese) 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 30 ii - Raisin’ The Roof Church Cookbook Beverages Bob Van Cleve’s Wassail Church Lady Punch Sally’s Scrumptious Strawberry Banana Smoothie White Grape Juice Punch 32 33 34 35 Breads Applesauce Muffins Cranberry Bread Jaimee’s Famous Jamaican Banana Bread Easy Drop Biscuits Katie’s Banana Bread Mother’s Cornbread Millie’s Raised Corn Rolls Pumpkin Bread Scones Southern Spoon Bread Whole Wheat Bread 38 39 40 41 42 43 44 48 49 50 51 Breakfasts Egg-Sausage Casserole Elegant Eggs Oatmeal Nut Waffles Pancake Syrup Pancakes 54 55 56 57 58 Sandwiches Barbecue Sandwiches Gooey Buns Kas’ Sloppy Joes Sloppy Joes 60 61 62 63 1st Presbyterian Church, Jacksonville, FL - iii Soups Black Bean and Pumpkin Soup Cabbage Beef Soup French Market Bean Soup Lentil Vegetable Soup Irish Stew Jambalaya Soup Joe Stewart’s 1979 World Champion Chili Ken’s “Love Soup” Mediterranean Tomato-Vegetable Soup No Cream Creamy Broccoli Soup Olga’s Garbanzo Bean Soup Shrimp Stew North Woods Bean Soup 66 67 68 69 70 72 74 76 78 79 80 82 84 Salads Basil Chicken Salad The BEST Chicken Salad Ever Blueberry Salad Cherry Nut Jello Christmas Candle Salad Corn Salad Creamy Fruit Salad Crunchy Slaw Dig Deep Salad Egg Salad Frozen Grape Salad Linguini Salad Mandarin Berry Salad Oriental Salad Ron’s Salad Dressing Salad O’Dell Sauerkraut Salad Spinach Salad Dressing Sweet and Sour Green Bean Salad Tangy Apple Salad Tantalizing Tuber and Egg Salad 86 87 88 89 90 91 92 93 94 95 96 97 98 99 100 101 102 103 104 105 106 iv - Raisin’ The Roof Church Cookbook Vegetables Cheese Apple Casserole Mother’s Cinnamon Apples with Filling Asparagus and Mushrooms Bean & Corn Casserole The Smith’s Favorite Broccoli Casserole Broccoli Rice Casserole Marinated Brussels Sprouts Carrot Soufflé So You Like Your Corn Fresh Picked Corn Casserole Macaroni and Cheese Florentine Sweet Basil and Tarragon Corn on the Cob Vidalia Onion Casserole Sweet and Savory Pineapple Sour Cream and Chive Potatoes Rice Bake Brown Rice Squash Casserole Kathy’s Squash Casserole Posh Squash Yellow Crooked Neck Squash Sweet Potato Casserole Lip Smackin’ Sweet Potato Casserole Sweet Potato Soufflé Roasted Sweet Potatoes & Onions Tomato Pudding Cockaigne Tomato Wedges Provencal Fried Green Tomatoes Vera Cruz Tomatoes Zucchini Casserole 108 109 110 111 112 113 114 115 116 118 119 120 122 123 124 125 126 127 128 129 130 131 132 133 134 135 136 137 138 139 1st Presbyterian Church, Jacksonville, FL - v Main Dishes Baked Sirloin & Onions Baked Spaghetti Beef Boogey On (Boeuf Bourguignonne) Cornish Pasty Dream Meat Loaf Italian Beef Motes’ Meat Loaf Meat Loaf Barbeque Style MMMMpossible Cheeseburger Pie My Favorite Meat Loaf Rib-Eye Steak Au Poirve Swiss Steak with Olive-Tomato Sauce Veal Marvino Marinated Flank Steak Carrie’s Chicken Chicken and Dumplings (Southern Style) Chicken Club Casserole Chicken Enchiladas Chicken in Wine Sauce Chicken Pie (Southern Style) Chicken Pot Pie Chicken with Dried Beef Chicken with Sour Cream and Wine Sauce Fragrant Chicken in Creamy Almond Sauce Grilled Chicken Breasts Salad with Grilled Chicken Breast Leftovers Hawaiian Chicken Lemon Herb Chicken Spicy Moroccan Chicken Nana Phyllis’ Chicken and Rice Meat Pie Pancit Bihon Grilled Pork Tenderloin Provincial Pie Pork Chop and Potato Bake Pork Chop Casserole 144 146 147 148 150 152 153 154 155 156 157 158 159 160 163 164 165 166 167 168 169 170 171 172 174 175 176 177 178 180 182 184 186 187 188 190 vi - Raisin’ The Roof Church Cookbook Pork or Chicken Adobo Smoked Pork Loin Barbecued Shrimp – Cajun Style Cajun “Catfeesh” Catfish in Ginger Sauce Frogmore Stew Paella Ardisana Shrimp Creole a’la Agnes Spicy Sautéed Fish Tasty Tilapia Tots’ Crab Stew Wine-Marinated Swordfish Steaks Cheddar Custard Tarts/Pie Patti’s Eggplant Parmesan Swiss Spaghetti Casserole Tofu and Stir Fry Broccoli 191 192 196 198 200 201 202 204 206 207 208 209 212 214 216 217 Desserts Apple Cake Gerda George’s Swedish Apple Cake Blueberry Cake Darn Good Chocolate Cake Warm Chocolate Cakes with Whipped Cream Grandmommie’s Chocolate Éclair Cake Vera’s Secret Recipe for Chocolate Fudge Cake Kenny’s Chocolate Torte Easy Coconut Cake Patsy’s Dump Cake Dump Cake Aunt Maude’s Sour Cream Lemon Pound Cake Davis’ Pound Cake Frances Curry’s Pound Cake Helen Harmon’s Pound Cake Anita’s Sour Cream Pound Cake Incredible Pound Cake Rum Raisin Applesauce Cake Hummingbird Cake Raisin Cake 223 224 226 227 228 229 230 232 234 235 236 237 238 239 240 241 242 244 245 246 1st Presbyterian Church, Jacksonville, FL - vii Red Velvet Cake Swedish Cake Blondies Cream Cheese Brownies Five Layer Bars Forgotten Cookies Frying Pan Cookies Graham Cracker Brownies Holiday Butter Balls Kay’s Favorite Christmas Cookies Oppie’s 10 Cup Cookies Peppermint Pattie Cookies Schoolmarm Fudge Squares Praline Brownies Sugar Cookies with Pistachios, Dried Cherries Blueberry Pie Tucker’s Tasty Chocolate Pie Nana’s Fudge Pie Japanese Fruit Pie “No-Bake” Fruit Pie Key Lime Pie Key Lime Pie Freeze Lemon Meringue Pie Pecan Pie Chocolate Pecan Pie Strawberry Pie Sugar Free Apple Pie Sugar Free Strawberry Pie Tennessee Chess Pie Banana Pudding Bananas Foster New Orleans Chocolate Delight Nanny’s Peach Cobbler Summer Fruit Cobbler Cracker Pudding Frozen Lemon Torte Pecan Dream Kas’ Crescent Dessert Stanley’s Dream Dessert or “Dieters’ Nightmare” 248 250 252 253 254 255 256 257 258 259 260 261 262 264 265 268 270 271 272 273 274 275 276 277 278 279 280 281 282 284 285 286 287 288 289 290 291 292 293 What is a cookbook without advertisements? Here is one from the Jacksonville area when things were a little different about 100 years ago in the River City. Appetizers & Snacks Again, from the files of 1901 . . . 1st Presbyterian Church, Jacksonville, FL - 1 Artichoke Dip Submitted by: Donna Thoman Ingredients: 1 - 16 oz can 1 cup 1/2 cup Directions: 1. 2. 3. 4. Artichoke Hearts Mayonnaise Garlic Salt Drain and chop artichokes. Mix with mayonnaise and Parmesan cheese. Add dash of garlic salt. Bake at 350° for 25 minutes in small crock. Serve with your favorite cracker. Another favorite recipe from the turn of the (last) century. 2 - Raisin’ The Roof Church Cookbook Black Bean Dip Joe and I took notes while we watched our niece, Sara Clark, put this wonderful, healthy dip together. If you like garlic, you will love this dip. You can also use this as a condiment in wraps/sandwiches or as a replacement for refried beans in Mexican dishes. Submitted by: Ardis and Joe Clark Ingredients: 1 can 1/2 cup to 1 cup 4+ cloves 1-2 tsp Black beans Walnuts Garlic (more if you want) Lime juice Directions: 1. Process all ingredients in food processor until smooth (looks like chocolate ice cream). 2. Serve with tortilla chips. Notes: • Try it with guacamole in fajitas! • If you think there is no such thing as too much garlic, and then find out there is, just add another can of black beans and a few more walnuts. 1st Presbyterian Church, Jacksonville, FL - 3 Caramel Popcorn This recipe came from my sister Marietta Muchmore. It is FANTASTIC and everyone with a sweet tooth will LOVE it!! It makes a great gift. ENJOY!! Submitted by: Virginia O’Dell Ingredients: 2 sticks 1/2 cup 2 cups 1/4 tsp 1/4 tsp 1 cup Butter Corn syrup Brown sugar Salt-heaping Cream of tartar Popcorn kernels=6 quarts of popped corn Directions: 1. Pop kernels. 2. Stir and bring first five ingredients to a boil. Let boil for 5 minutes WITHOUT stirring. 3. In a large broiler pan, layer popped corn with caramel sauce and bake for 1 hour at 250 ° stirring every 15 minutes. 4 - Raisin’ The Roof Church Cookbook Caviar Pie This incredibly simple and delicious appetizer recipe came from my mother-in-law, Pat Hixenbaugh, who loved to entertain with her husband, Dan. It continues to be a huge hit at parties in our home. When our office would have a covered dish lunch, this appetizer was ALWAYS requested and ALWAYS the first to be gobbled up. Submitted by: Judy Hixenbaugh Ingredients: 6 8 oz 7 oz jar 1 Tbsp Boiled Eggs (1 egg yolk set aside for garnish) Softened Cream Cheese (Low fat ok) Green Onions Caviar Mayonnaise Parsley for garnish Ritz Crackers Directions: 1. Boil 6 eggs (set aside one egg yolk for garnish) and mash with a tablespoon or so of mayonnaise 2. Spread mixture on bottom of decorative pie plate 3. Spread softened cream cheese on top of egg mixture 4. Sprinkle onion on top 5. Sprinkle caviar on top 6. Garnish with reserved crumbled egg yolk and parsley 7. Serve with Ritz Crackers 1st Presbyterian Church, Jacksonville, FL - 5 Chutney Cheese Ball Submitted by: Laura McLaughlin Ingredients: 8 oz 2 Tbsp 2 tsp 1/2 cup 1/2 cup 1/2 cup 1/2 cup Cream cheese, softened Sour cream Curry Chopped green onions Raisins Coarsely chopped dry roasted peanuts Finely chopped green peppers (optional) Major Grey’s chutney Directions: 1. Mix cream cheese with sour cream and curry. 2. Add chopped green onions, raisins, peanuts and green peppers. 3. Mix together to form a ball. 4. Refrigerate overnight. 5. Before serving, pour Major Grey’s Chutney over the formed cheese ball. Note: Serve with strong crackers - Triscuits, Breton, etc. 6 - Raisin’ The Roof Church Cookbook Oatmeal-Apple Cookies (Doggy Snack) Oakley is a Cardigan Corgi who lives and rules my brother’s house and loves a treat. If Jim and Karen would let him, he’d eat the whole batch at one time. Submitted by: Carole Livingston Ingredients: 4 cups 2 cups 1 3/4 cups 3 tsp 2 Tbsp 2 Tbsp 1 Tbsp 1/4 cup Whole-wheat flour Old-fashioned oatmeal Water Ground cinnamon Cooking oil Honey Ground cloves Minced apple Directions: 1. Heat oven to 325°. Place all ingredients in a large bowl. Mix thoroughly until combined to form dough. 2. Roll out dough on a floured surface to about 3/4 inch thick. Using cookie cutter, cut into bone shapes until all dough has been used. 3. Place cookies on ungreased foil-lined baking sheet. 4. Bake 30 - 35 minutes. Makes 5 - 6 dozen cookies 1st Presbyterian Church, Jacksonville, FL - 7 Eight Layer Mexican Dip This recipe came from my sister-in-law Janet Long. It makes a BEAUTIFUL presentation and is sure to be gobbled up! ENJOY!! Submitted by: Virginia O’Dell Ingredients: 2 cans 1 1/4 cup 1 1/4 cup 1/2 cup 1/2 cup Refried beans or taco black beans Avocado dip spread Thin layer sour cream Shredded cheddar cheese Shredded Monterey Jack cheese Chopped green onions Shredded Lettuce Chopped tomatoes Tortilla chips Directions: 1. Spread out on a large platter and layer in order. 2. Refrigerate for 3 hours before serving. Note: Serve with Tortilla chips. 8 - Raisin’ The Roof Church Cookbook Frances Curl’s Pickled Mushrooms Offer as a relish or a sophisticated appetizer Submitted by: Ron Allen Ingredients: 1 env (.63oz) 1/3 cup 2 Tbsp 2/3 cup 1 Tbsp 4 cloves 6 drops 1 medium 4-6 jars 4 oz Each Italian salad dressing mix Tarragon vinegar Water Salad oil Sugar Garlic, crushed Red pepper sauce Onion, thinly sliced and separated into rings Button mushrooms, drained Directions: 1. Shake dressing mix, vinegar and water in tightly covered large jar. 2. Add salad oil, sugar, garlic and red pepper sauce; cover and shake to mix. 3. Add onion rings and mushrooms. Cover and refrigerate at least 8 hours. 4. To serve, remove onion rings and mushrooms with slotted spoon. 1st Presbyterian Church, Jacksonville, FL - 9 Gametime Guacamole This tasty dip is fresh and delicious, especially when the Jacksonville Jaguars are winning. Submitted by: Anna Bauman Ingredients: 2 1 1-2 Pinch 1/2 Pinch 3 Tbsp Ripe avocados Spring onion, minced Plum tomatoes, chopped Celery seed Squeezed lemon Salt & freshly ground pepper, to taste Cayenne pepper (optional) Chopped cilantro Directions: 1. Cut avocados in half. 2. Remove pits & spoon avocados into a bowl; roughly chop. 3. Add remaining ingredients and mix. 4. Allow flavors to blend. 10 - Raisin’ The Roof Church Cookbook Hamburger Cheese Dip Submitted by: Claudia Hair Ingredients: 1 lb 1 - 2 jars 1 can Ground beef Cheese Whiz Hot relish Dipping chips Directions: 1. Brown ground beef & drain well. 2. Put the cheese & relish in a crock pot set on LOW, then add the beef. 3. Let this summer for about 30 minutes. Note: The beef makes this dip just a little different. The relish adds some heat which you can adjust by the amount of the relish you use. You’ll find this relish in the Mexican food section of your store. 1st Presbyterian Church, Jacksonville, FL - 11 Hot Cheesy Artichoke Dip My family begs me to make this dish for family gatherings and it disappears fast. Submitted by: Gloria Newsome Ingredients: 1 can 1/2 cup 1 - 8 oz pkg 2 Tbsp 3 large 1 cup 4 Artichoke hearts - drained and mashed with fork Mayonnaise Cream cheese, softened Lemon juice Garlic cloves, minced Fresh grated Parmesan cheese Scallions, chopped Directions: 1. Mix all ingredients well. 2. Spoon into greased baking dish and bake at 375 ° for 25 minutes. 3. Optional - sprinkle with seasoned bread crumbs and/ or cheddar cheese. 4. Serve with tortilla chips. 5. Garnish with chopped scallions. “Serve hot” Note: If top does not brown slightly, you may broil just long enough to brown top. 12 - Raisin’ The Roof Church Cookbook Hot Mexican Dip This is Charlie’s favorite appetizer! Very easy and good! Submitted by: Katy Towers Ingredients: 8 oz 1/3 cup Cream cheese Salsa Grated 4 Mexican Cheeses Tortilla chips Directions: 1. Spread cream cheese about 1/4 inch deep in ovenproof dish. 2. Put thin layer of salsa on top. 3. Sprinkle with Mexican cheeses. 4. Bake at 350° about 25 minutes until bubbly. 5. Serve with tortilla chips. 1st Presbyterian Church, Jacksonville, FL - 13 Hot Pepper Relish Spread This is delicious with crackers or veggies. I always get asked for the recipe – it came from my favorite sister-in-law, Abigail. And it’s sooo easy! Submitted by: Sue McGinnis Ingredients: 8 oz. Sour cream 8 oz. Whipped cream cheese 1 - 11 oz. jar Howard’s Hot Pepper Relish Directions: Mix together and serve! Creamed Chicken and Mushrooms, a delicacy from the first cookbook . . . 14 - Raisin’ The Roof Church Cookbook Marinated Mushrooms This recipe came from a tennis team member’s mother. We all wanted the recipe! Submitted by: Pat Stinson Ingredients: 2/3 cup 1/4 cup 2 cloves 1/2 tsp 2/3 cup 1 tsp 1 tsp 1/4 tsp 1/2 pound 1 - 14 oz. can 1/4 cup 1 can 1 cup 1/4 cup White vinegar Chopped onion Garlic (crushed) Basil Olive oil Salt Sugar Pepper Mushrooms (small or sliced) Artichokes Pimento Hearts of palm Kalamata olives Chopped celery Directions: 1. 2. 3. 4. Mix together first 8 ingredients & bring to boil. Cool 10 minutes. Layer vegetables, starting with mushrooms. Pour dressing over – cover & refrigerate 12 – 16 hours. 1st Presbyterian Church, Jacksonville, FL - 15 Nutty Cracker Delights At a meeting of several people, I had two proposals of marriage from already married men (one even had his wife at his side!) after they had eaten these cracker cookies. Submitted by: Helen K. Lincoln via a friend Ingredients: 1 tube 1 1/2 sticks 3/4 cup 1 tsp 1 cup Keebler Club crackers Oleo or butter Sugar Vanilla Chopped almonds Directions: 1. Place a single layer of Keebler crackers on a cookie sheet with sides. 2. Over medium heat, melt oleo or butter and add sugar. Bring to boil, stirring all the time. Boil for 2 minutes no more. 3. Remove from heat and add vanilla. Pour over and spread over crackers. 4. Sprinkle with almonds. 5. Bake at 350 ° for 10 - 12 minutes or until lightly browned. Remove immediately. Note: Put the cooling rack over wax paper because there will be drippings (good eating). Will freeze nicely. 16 - Raisin’ The Roof Church Cookbook Perry’s Spiced Pecans When I was growing up my parents always hosted a large Christmas party. My grandmother (Perry Daws) was in charge of the desserts/sweets room. I remember baking with her for days and hours leading up to the party. This was an extremely popular item and they were quickly munched. I have used it many times over the years and people have always asked for the recipe. Fresh pecans are a must! Submitted by: Ginger Crump (Recipe from Will Crump’s great-grandfather) Ingredients: 2 Tbsp 1 1/2 cup 1/2 tsp 1/4 tsp each 2 to 3 cups Water Slightly beaten egg white Sugar Salt Cinnamon, cloves, & allspice Pecan nut halves Directions: 1. 2. 3. 4. Add water to egg white. Dissolve sugar into the water/egg mixture. Add salt, then spices. Coat pecan nut halves, either by hand dipping each nut or mixing can gently with your hands in large bowl. 5. Place pecan nut halves on greased cookie sheet. 6. Bake 1 hour at 250°. Note: Store in airtight container. 1st Presbyterian Church, Jacksonville, FL - 17 Pico de Gallo Dip A good way to begin a Mexican dinner! Bon Appetit Submitted by: Margaret White Ingredients: 1 small 3/4 cup 1/3 cup 2 Tbsp 8 oz. 1/2 tsp Tomato, coarsely chopped (2/3 cup) Coarsely chopped fresh cilantro Finely chopped onion Coarsely chopped pickled jalapenos (2 large) Softened cream cheese Salt Directions: 1. Pulse all ingredients together in a food processor until smooth. 2. Transfer to a serving bowl and chill, covered, until slightly thickened (about 1 hour). 3. Serve with white and blue corn tortilla chips. 18 - Raisin’ The Roof Church Cookbook Portobello Mushrooms with Horseradish Sauce Ron Recommends – As prepared by Chef Dwight DeLude at Dwight’s Bistro Submitted by: Ron Allen Ingredients: 6 large 1/4 cup 1 oz 1 oz Portobello mushroom caps 4 to 5 inches in diameter Olive oil Kosher salt Fresh ground pepper Horseradish Sauce: 1/2 cup Mayonnaise 1/8 cup Horseradish sauce 1/4 cup Imported Dijon-style mustard Salt and Pepper to taste Optional Bleu Cheese Butter: 1/4 cup Saga Bleu Cheese 1/4 cup Firm butter 1 Shallot, finely chopped Salt and pepper to taste Directions: 1. Mushroom caps should be brushed clean. Do not use water. Score the tops in a criss-cross pattern, brush with olive oil and dust liberally on both sides with kosher salt and fresh ground pepper. 2. Place on hot grill, cap side down and weigh down with a large heavy non- combustible pot. 3. Grill for four minutes on each side. 4. Pour either the horseradish sauce or the bleu cheese butter over mushrooms before serving. 1st Presbyterian Church, Jacksonville, FL - 19 Ron Curry’s Killer Cheese Ball Submitted by: Brenda Baker with special thanks to Ron Curry Ingredients: 2- (8oz) pkg. 1/2 cup 8 oz 2 Tbsp 1 tsp Cream cheese Finely diced green pepper Crushed pineapple, well drained Finely diced onion Season salt Chopped walnuts Directions: 1. Soften cream cheese. 2. Mix all ingredients, except walnuts & form into a ball. 3. Let chill for several hours then roll in chopped walnuts. 4. Serve with crackers. Another recipe from 1901 . . . 20 - Raisin’ The Roof Church Cookbook Rotel Dip This is a super easy crowd pleaser appeteezer. ENJOY!! Submitted by: Virginia O’Dell Ingredients: 1 can 8 oz Rotel diced tomatoes and green chilies Cream cheese Tortilla chips Directions: 1. Drain all or most of the liquid from Rotel, 2. Mix with cheese and serve with chips. Note: You can also mix Rotel with melted Velveeta Cheese. Rotel comes in different degrees of “Hot” - Original gives a little kick but isn’t too hot for most people. 1st Presbyterian Church, Jacksonville, FL - 21 Salmon Dip This recipe comes out different every time I make it. You can make it “your own” and put anything you like in it – the main ingredients being fresh cooked salmon and cream cheese. Mmmm-Good! This version went over pretty good at the “Last Supper” meeting of Robert’s Thursday afternoon Disciple Class! Submitted by: Linda Smith Ingredients: Sm amount Fresh cooked salmon (or any leftover you have) 1 - lg pkg Cream cheese (can use seafood spread also) 1/2 cup Shredded cheddar cheese (optional) To taste Lime juice (also use on the salmon before cooking) To taste Lemon pepper To taste Garlic powder or minced garlic To taste Minced onion (optional) To taste Basil or tarragon (optional) Directions: 1. Cook your fresh salmon (skin side down) for 30 minutes or until fish flakes with a fork. Let cool and then separate skin from fish. 2. In a mixing bowl, soften cream cheese for a few seconds in microwave so it is easily stirred. 3. Add salmon, breaking up with fork; add all other ingredients and mix well. 4. Chill in refrigerator and dip will firm up. Note: Can also put a can of crab meat or shrimp. Have more cream cheese on hand in case you need to add any. 22 - Raisin’ The Roof Church Cookbook Sausage Cheese Balls These are REALLY YUMMY and perfect for a brunch! ENJOY!! Submitted by: Virginia O’Dell Ingredients: 3 cups 1 lb 4 cups 1/2 cup 1/2 cup 1/2 tsp 1/2 tsp Bisquick mix Sausage Shredded cheddar cheese Grated Parmesan cheese Milk Dried crushed rosemary Parsley Directions: 1. Heat oven to 350°. 2. Lightly grease bottom and sides of jelly roll pan - 15 1/2 X 10 1/2 X 2”. 3. Stir together all ingredients, using hands. 4. Shape into 1 inch balls. 5. Place closely in pan. 6. Bake for 20 to 25 minutes, or until lightly brown. 7. Immediately remove from pan. Note: Do not cook sausage first and do not over bake. Airbake pans give best results. Makes 8 dozen 1st Presbyterian Church, Jacksonville, FL - 23 Shrimp Ceviche This is my version of one of mine and my brother’s favorite appetizers at Dona Marisi’s. My dear brother has a habit of asking me to duplicate recipes he likes at local restaurants. This one is for Shrimp Ceviche (you may also use fish or both together). Submitted by: Jackie Tyler Davis, Synod of South Atlantic Ingredients: 2 - 2 lb bags Cooked shrimp 1 box Guacamole seasoning (contains 2 pouches-use 1) 2 Plastic containers of salsa made up of: Finely diced fresh tomatoes Finely diced onions “a touch” Jalapeno peppers 1 cup Freshly squeezed lime juice (adjust to your taste) 2 bunches Cilantro Directions: 1. Peel and cut shrimp into small slices. 2. Chop cilantro as fine as possible – do not use a processor; sharp knife only 3. Add guacamole seasoning, lime juice, and salsa. Mix well. 4. Serve cold with restaurant style tortilla chips or alone. Note: Use FRESH salsa not bottled. 24 - Raisin’ The Roof Church Cookbook Shrimp Dip This recipe comes from my sweet Aunt Jess LeMoyne. It is a HUGE hit and a MUST-HAVE at all our family functions. Submitted by: Virginia O’Dell Ingredients 2 8 oz pkg 2 4 oz cans 1 jar Cream cheese Tiny shrimp, drained Cocktail sauce Horseradish (optional) Directions: 1. Soften cheese with mixer. 2. Add cocktail sauce, horseradish and shrimp. 3. Serve with Bugles or crackers. 1st Presbyterian Church, Jacksonville, FL - 25 Stuffed Tomatoes These are really yummy. It’s like a BLT without the bread. ENJOY!! Submitted by: Virginia O’Dell Ingredients: 20 1 cup 2/3 cup 2 lbs Small plum tomatoes Mayonnaise Green onions Bacon, crisp and crumbled (pre-cooked bits work fine-equivalent amounts are on the package) Directions: 1. Cut tomatoes in half and remove seeds. 2. Mix mayonnaise, onions, and bacon. 3. Stuff tomato halves. Note: Deviled egg trays hold these nicely. 26 - Raisin’ The Roof Church Cookbook Tex-Mex Dip Set out the chips and dive in. This seems to be just everyone’s favorite of the dips I serve - it’s mine, too!! Submitted by: Claudia Hair Ingredients: 2 cans 3 medium 2 tsp 1/2 tsp 1/2 tsp 1 cup 1/2 cup 1 pkg 1 bunch 3 2 small cans 1 8 oz. pkg Bean dip Avocados, mashed Lemon juice Salt Pepper Sour cream Mayonnaise Taco seasoning Chopped green onions Chopped tomatoes Chopped black olives Shredded sharp cheddar cheese (add some Monterey Jack if you wish) Dipping chips (corn chips are best for this dip) Directions: 1. Combine sour cream, mayonnaise, & taco seasoning 2. In a large circular deep dish, layer ingredients as follows: 1. 2 cans bean dip 2. Avocados with lemon juice, salt & pepper 3. Sour cream with mayo & taco seasoning 4. Green onions 5. Tomatoes 6. Black olives 7. Cheese 1st Presbyterian Church, Jacksonville, FL - 27 Van Cleve Toffee When Bob proposed he had one condition – that I learn how to make his mother’s Moberly, Missouri, candy. When his parents came to meet my parents, I got her to show me how and horrified her by using one of my mother’s marble topped tables. This involves a scary procedure but is well worth it. It has become one of our family’s Christmas traditions to make this joy and share it with others. Submitted by: Sarah Van Cleve Ingredients: 3/4 cup 4 level cups 1 lb 1 lb 1/2 lb Water Sugar Butter Semisweet chocolate, melted in double boiler Ground pecans Directions: 1. Heat water and sugar in pot – bring to a boil. 2. Add butter and heat to 310° on candy thermometer. 3. When thermometer reaches 310°, pour on marble and spread if needed. 4. In a short time, 1 to 2 minutes, loosen all of toffee with long spatula. 5. Pour 1/2 chocolate and spread all over toffee. Sprinkle with 1/2 ground nuts. 6. Take the edge farthest from you, lift it up, and turn over carefully. 7. Cover with remaining chocolate and sprinkle with remaining nuts. 8. Let chocolate dry (when it no longer shines), break into pieces, and put in a tin. 28 - Raisin’ The Roof Church Cookbook Three Cheese Torta This is a wonderful time saver, can be pulled from fridge to serve to drop-in guests or for a planned event. Can be refrigerated up to 5 days. Whether you select the savory tomato-onion or the sweet & hot apple, it’s sure to please. Submitted by: Candy Berry Ingredients: Three-Cheese Torta 2- 8 oz pkg Philadelphia cream cheese 4 oz Gruyere or Swiss cheese, finely shredded 2 oz Blue or Feta cheese, crumbled Apple-Jalapeno Topper 1 medium Granny Smith Apple, cored & chopped (1 cup) 1/3 cup Chopped green onions 1 Tbsp Lemon juice 2 tsp Minced Jalapeno pepper 1 tsp Sugar Skillet Roasted Tomato Topper 1 Tbsp Olive oil 1 small Red onion, cut into wedges (3/4 cup) 1 1/2 cups Quartered cherry tomatoes 2 Tbsp White balsamic or white wine vinegar 1 Clove garlic, minced 1 Tbsp Snipped fresh tarragon (or 1 tsp dried & crushed Directions: Three-Cheese Torta 1. Let all three cheeses sit for 30 minutes. Place in food processor & blend until well combined. 2. Line a 7 1/2 x 3 1/2 x 2 inch loaf pan with plastic wrap. 3. Spread 1/2 cheese mixture into prepared pan. 1st Presbyterian Church, Jacksonville, FL - 29 4. Spoon half the topper of your choice over cheese. Cover & refrigerate remaining topper. 5. Carefully spoon on remaining cheese mixture, spread evenly. 6. Cover and refrigerate for at least 2 hours. 7. To serve, unmold cheese onto serving platter, remove plastic wrap & top with remaining topper. 8. Served with assorted crackers, flat breads, or mixed vegetables. Apple-Jalapeno Topper 1. Combine apple, green onions, lemon juice, jalapeno pepper, & sugar – blend well. Skillet Roasted Tomato Topper 1. Heat olive oil in skillet over medium-high heat. 2. Add onion. Cook, stirring occasionally until lightly browned. 3. Add tomatoes, vinegar, garlic, & tarragon. 4. Simmer, uncovered, until most of the liquid evaporates. 5. Remove from heat and cool slightly before layering. 30 - Raisin’ The Roof Church Cookbook Zippy Dip (Italian Sour Cream Cheese) My sister, Norma had two cream cheese appetizers. One was she just put out some cream cheese and poured steak sauce over it with crackers. It’s not bad. The other is below and it is really good. It is good with anything you can dip into it--veggies, crackers, chips---anything. CGL Submitted by: Norma Graeber Smith Ingredients: 1 pkg 1 cup 2 tsp 2 pkgs Cream cheese (1/3 less fat) room temperature Low-fat sour cream Fresh lemon juice Italian Dressing mix Grating of lemon zest Directions: 1. Blend cream cheese and sour cream together until smooth. 2. Add the rest of the ingredients and mix well. 3. Chill for at least two hours -- four or more is better. Note: You can get creative with this. Add some finely chopped peppers - green, red, or yellow or any combination. You also could add some thinly sliced green onions. Beverages