Community gatherings, small town suppers and church potlucks...the food is legendary. Tried & true recipes that have been handed-down from generation to generation, often closely guarded secrets, are the recipes we look forward to the most!
These treasured recipes were the inspiration for our book, Church Suppers and this week, we're sharing 6 recipes for our latest Menu of the Week.
You'll love mixing & matching all week long...follow us on Twitter and get an additional recipe EVERY DAY this week too! Click over to our Online Recipe Box for LOTS more from Church Suppers!
Grandma Kansas' Cinnamon Rolls
Thanks to Diana Pike of Mount Vernon, Ohio, who shared this family recipe with us. She writes, "This recipe was given to my husband by his grandmother who lived in Kansas. She made these every time the family got together. Family and church members have enjoyed these rich gooey treats for 4 generations!"
Brown ground beef in a large Dutch oven over medium heat. Add onion, garlic and chili powder. Cook until onion is translucent and chili powder is fragrant; drain. Add remaining ingredients; mix thoroughly.
Bring to a boil. Reduce heat; simmer for 20 to 30 minutes, or until heated through. Makes 6 servings.
Cherry-Glazed Baked Ham
This recipe was shared by Jennifer Oglesby of Brownsville, Indiana. She writes, "This recipe is for a great baked ham that I love to take to church socials. It’s so good, I never come home with leftovers!"
12 to 15-lb. fully-cooked
bone-in ham
1 t. allspice
2-ltr. bottle cola
3/4 c. cherry jelly
1/4 c. orange juice
Place ham fat-side up in a shallow roasting pan. With a knife, score a diamond pattern into top of ham. Sprinkle with allspice; rub into ham. Pour cola into pan. Bake at 325 degrees for one hour and 15 minutes, basting with pan juices every 15 minutes. Combine jelly and orange juice in a saucepan over medium heat, stirring until melted. Brush ham with jelly glaze. Bake for an additional 15 to 30 minutes,
basting with pan juices every 15 minutes, until a thermometer inserted into the thickest part of ham registers 140 degrees. Remove ham from oven; let stand 30 minutes before carving. Serves 15 to 20.
Ms. Mabel’s Butterscotch Squares
Shared by Connie Wright of Madison, Tennessee, this recipe's story goes way back. Connie writes, "Over 20 years ago, I used to go to meetings at a historic church in Nashville. This is where I met Ms. Mabel, who I think was one of the best cooks I’ve ever met. She had little tricks for adding a special touch to everything she made…her way of sending love to each person who graced her table. This recipe is one my 29-year-old daughter continues to request for Sunday dinners."
1/2 c. butter, melted
1 c. self-rising flour
3.4-oz. pkg. instant butterscotch
pudding mix
8-oz. pkg. cream cheese, softened
1 c. powdered sugar
16-oz. container frozen whipped topping,
thawed and divided
Combine melted butter and flour in a small bowl. With lightly floured fingertips, pat into a lightly greased 13"x9" baking pan. Bake at 350 degrees for 20 minutes, until golden; cool completely. Prepare
pudding according to package directions; refrigerate until set, about 10 minutes. With an electric mixer on low speed, beat together cream cheese, powdered sugar and one cup whipped topping until smooth.
Spread over cooled crust. Spread pudding mixture over cream cheese mixture; top with remaining topping. Cover with aluminum foil; refrigerate overnight. Serves 12 to 16.
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