The Rev. Joseph Marion Fulk III fills his plate during a Christmas fellowship dinner at Whitaker’s Chapel United Methodist Church.
Jan Reid and Diana Lawrence select delicious food from the buffet.
Jan Reid and Diana Lawrence select delicious food from the buffet.
Beulah Perkins, left, and Donna Sutphin choose items from the vegetable dishes.
Joe Jones s fills his plate with goodies.
Many recipes from the church’s centenniel cookbook were used in preparing these dishes.
Sunday evening was a special time for members of Whitaker’s Chapel United Methodist Church as they gathered in the fellowship hall for a delightful meal together.
Families brought favorite dishes to share with others. The celebration was directed by fellowship chairman Lyndsey Morgan with other ladies of the committee assisting. The Rev. Joseph M. Fulk III, pastor, pronounced the invocation.
Kennette Lawrence, a lay leader, assisted in taking photos and gathering some of the recipes during the evening. Some of the recipes are passed along from their church cookbook which was published for their 100th year in 2008.
The preface of the publication includes this message: “As Christians we know there is a special bond among those who break bread together as exemplified by our Lord Jesus Christ. We pray that all who use these recipes will be blessed, as God continues to bless our church.”
Please enjoy these during the holidays.
MILLION DOLLAR FRUIT CAKE
(Pansy Broughton)
2 cups granulated sugar
1 pkg. dark raisins
2 sticks margarine
2 cups boiling water
3 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon cloves
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts
1 pound mixed candied fruits
In a large pan put granulated sugar, dark raisins, margarine, boiling water, cinnamon, nutmeg, ground cloves, baking soda, salt and 1 cup nuts, mixed candied fruits. Simmer together for 10 minutes. Remove from pan and put into crockery bowl. Let stand overnight (important). Next day take 3 large eggs (beaten very well) and add to fruit mixture. Mix well. Add 3 cups flour, slowly mixing well. Grease a 10-inch tube pan and line bottom of pan with wax paper. Grease paper again and flour entire pan. Preheat oven to 350 degrees and bake for 1 1/2 hours. Cool and free and bake for 1 1/2 hours. Cool and freeze if desired.
ICE BOX FRUIT CAKE
(Madge Denny)
1 box vanilla wafers (12-oz.)
1 cup broken black walnuts
1 cup broken English walnuts
1 cup broken pecans
1 cup candied cherries,diced
1 cup seedless white raisins
3/4 pound candied fruits,diced
1 cup sweetened condensed milk, not evaporated (14-oz.)
Juice from one lemon
Crush wafers finely, add nuts, cherries, raisins, fruits, milk and lemon juice. Mix well. Press into a loaf pan lined with wax paper. Cover with foil. Place in refrigerator for 2 to 3 days to allow to set.
SWEET POTATO ROLL UPS
(Gaye Nell Flinchum)
1 cans crescent rolls
2 stick margarine
2 cups water
2 cups sugar
1 small can sweet potatoes
Cinnamon and nutmeg
Preheat oven to 375 degrees. Drain and mash sweet potatoes. Spoon potatoes into each crescent roll and roll up. Place in a 9x13-inch baking pan or dish. Combine water, sugar and margarine. Bring to a boil till margarine is melted. Pour over rolls. Sprinkle with cinnamon and nutmeg. Bake in 325 degree oven until brown.
HAMBURGER CASSEROLE
(Diana Lawrence)
1 1/2 pounds ground beef
1 medium onion, chopped
1/2 cup catsup
1 (8-ounce) can tomato sauce
12 or more slices of American cheese ( may use grated cheese)
1 can biscuits
Brown onion and beef. Drain fat. Add tomato sauce and catsup. Put in baking dish. Place cheese on top and then add biscuits. You may cut biscuits into four pieces and place on top. Bake until biscuits are dine at 350 degrees (approximately 30 minutes).
RICE CASSEROLE
(Beulah Perkins)
2 cups beef broth
3/4 stick melted margarine
1 small can mushrooms, undrained
1 1/2 cup uncooked rice
1/2 cup celery, chopped
1/2 cup onion, chopped
Melt margarine in skillet. Saute onions and celery in melted margarine. Then add mushrooms and beef broth. Place rice in casserole dish and pour the skillet ingredients over the rice. Cover and bake at 350 degrees for 1 hour. Remove from oven and toss or stir.
CHRISTMAS CRANBERRY SALAD
(Frances Flinchum)
1 pkg. cranberry or cherry Jell-O gelatin
2 cups ground fresh cranberries
1 cup sugar
1 (8-oz.) crushed pineapple, drained
1/2 cup boiling water
1/2 cup orange juice
3/4 cup chopped pecans
Grind cranberries fine, cover with sugar and let set overnight or for several hours. Dissolve Jell-O in boiling
water. Add orange juice and pineapple then cranberres and nuts. Stir well. Pour into Jell-O mold or your favorite Jell-O dish. Add orange juice and pineapple then cranberies and nuts. Stir well. Looks pretty in clear glass dish.
LIMA BEAN CASSEROLE
(Beulah Perkins)
1 pkg. tiny lima beans
1/4 cup margarine
1/2 cup onions, chopped
1/2 cup green peppers, chopped
1 (14 1/2 oz.) can tomatoes
1 small can tomato sauce
1 (16-oz.) pkg. corn
2 tablespoons Worcestershire sauce
1 teaspoon salt
4 small bacon slices
Prepare beans according to cooking directions and drain. Melt margarine in large skillet. Saute onions and peppers until tender. In large bowl combine all ingredients and mix well. Pour mixture into 2-quart casserole dish. Lay bacon slices across top of mixture. Bake at 350 degrees for 1 hour.
SALMON WITH ROSEMARY/DIJON MUSTARD SAUCE
(Delana Flinchum-Shinault)
2 cloves garlic
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 tablespoons coarse Dijon mustard
2 tablespoons olive oil
2 tablespoons white wine
6 strips salmon
Preheat oven to 350 degrees. Mix all ingredients, except salmon, in food processor until combined. Place salon on a baking sheet. Brush mixture on top of salmon and bake for 15 minutes. If your salmon is fresh it may not take 15 minutes to bake.
Contact Eleanor Powell at epowell@heartlandpublications.com or call 719-1933.
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