Recipes from the Congregation

• Appetizers
• Salads
• Meals
• Desserts

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Veggie Dip - Submitted by Rev. Julie Peterson

• 1 cup Miracle Whip
• 1 cup sour cream
• ¼ cup onions
•  ¼ cup parsley (scant)
• ¼ cup water chestnuts (chopped)
• 1/8 teaspoon salt
• 1/8 teaspoon garlic powder
• 1 tablespoon soy sauce (gluten free)

Mix all the ingredients with a spoon.

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​Salad Dressing – Submitted by Rev. Julie Peterson

• 1 cup canola oil
• 1/3 cup white or rice vinegar
• 1/8 cup onion
• ½ cup sugar
• ½ teaspoon salt
• 1 teaspoon ​ dry mustard
• 2 tablespoon water

Mix all the ingredients in a blender.

​Baked Chop Suey (Mary Meade’s Modern Homemaker Cookbook pg. 139) and Sue's Perfect Fluffy White Rice​ - Submitted by Sue Letterer

• 2 pounds diced meat, (beef, veal, pork) lean, cubed into ½ inch portions`
• 2 small onions, sliced thin
• 2 cups celery, sliced [I substituted bok choy that Linda had given to me]
• 1 small green pepper, seeded and chopped [I substituted edamame]
• 1 can (1 lb.) chop suey vegetables, drained, liquid reserved
• 1 can (1 lb.) bean sprouts, drained, soaked in cold water
• 1 can (4 oz.) mushroom stems and pieces, drained, soaked in cold water
• 1 can (8 oz.) water chestnuts, sliced thin, drained, soaked in cold water
• 1 pkg. onion soup mix
• 2 tablespoons soy sauce
• 1 teaspoon  salt
• 1/8 teaspoon garlic powder
• ½ teaspoon seasoned salt
• ½ teaspoon pepper
• 2 tablespoons cornstarch

I cooked in slow cooker, added chopped onion and meat sprinkled with onion soup mix on high for 30 minutes. Once meat turned slightly brown, I added drained vegetables, drained mushrooms, and drained water chestnuts. In a small bowl, add cornstarch and a few spoons of reserved vegetable liquid to make a smooth slurry. Pour over meat mixture. To the remaining reserved vegetable liquid, add 2 tablespoons soy sauce, 1 teaspoon salt, 1/8 teaspoon garlic powder, ½ teaspoon seasoned salt (or just some dried parsley), ½ teaspoon pepper. Stir to dissolve and pour over the mixture in the slow cooker.  Cook on high heat, stirring occasionally until heated through. Turn down to warm for several hours and bump to low for last 15 minutes before serving with fluffy white rice. 

​Sue’s perfect fluffy white oven rice:

1 cup white rice, soaked for about an hour, drained of liquid for 5 minutes. Butter oven proof casserole with tight fitting lid. Add the prepared rice. And a 2-cup measure that has had soy sauce added (about 1 tablespoon) and water to make up to 2 cups liquid. Bake in 350-degree oven for 45 minutes, turn off oven and let coast to absorb the water for 15 minutes before serving.

Crumb Coffee Cake by Elsie Shoebridge [can be halved into 8 x 8 pan for 35 minutes] - Submitted by Sue Letterer

• 4 Cups flour
• 2 Cups sugar
• 4 teaspoon Baking powder
• 2 teaspoons Salt
• 1 1/3 Cup vegetable oil
• 1 ½ teaspoon Pure vanilla extract

Sift dry ingredients into a large bowl and add the oil and vanilla. When gently mixed, take out 3 cups of mixture (this will be the crumbs – add 4 teaspoons. Ground cinnamon to the crumb mixture). To the remaining mixture in large bowl, add 2 eggs and 1 cup of milk and beat with a mixer at medium speed until smooth. Pour this batter into a greased 13 x 9” greased or buttered pan and then spread the crumbs evenly over the top covering completely. Bake at 350 degrees for 40-45 minutes.

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​Wacky Cake - Submitted by Sue Letterer  

• ​1 ½ Cups flour
• 3 tablespoons Dutch process cocoa powder
• ½ teaspoon salt
• 1 cup white sugar
• 1 teaspoon baking soda

Sift all the ingredients into a 8 inch square cake pan and mix.  ​​YES there are NO EGGS!
Make 3 depressions in flour mixture; pour 6 tablespoons oil into one well, 1 tablespoon cider vinegar into second, and 1 teaspoon vanilla extract into third well. Pour water over all, then stir with a fork until well blended.
​Bake at 350 for 35 minutes. Cool on rack 10 minutes. Tap the sides of the pan until cake looses and turn out onto plate. May be dusted with powdered sugar or prepared canned strawberry frosting or any of your favorite icings.

Wacky cake is made without milk or eggs and is a moist, dark, and delicious chocolate cake. A brainchild of the Depression era when ingenious cooks developed a cake that could be made without expensive and scarce ingredients. 

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Gluten Free Oatmeal Monster Cookies (makes 8 dozen) - Submitted by Laurie Ulrich

• 1/2 pound Butter or Margarine
• 1 pound Brown Sugar
• 2 Cups White Sugar
• 6 Eggs
• 1/2 tablespoon Vanilla
• 1/2 tablespoon White Karo Syrup
• 4 teaspoons Baking Soda
• 3 Cups Peanut Butter
• 9 Cups Quick Oatmeal
• 1 large bag of M and M's OR  4 cups M & M's  OR 1/2 pound chocolate Chips

Mix all ingredients together. Use a small ice cream scoop and drop cookies onto cookie sheet. Flatten slightly.
Bake 12 to 15 minutes at 350°​

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