Saint Paul's Online CookBook
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Saint Paul's Episcopal Church of Lewiston
| Welcome to our collection of E-Cipes, some traditional favorites and some new ones to try. Our Recipes are changed every month so be sure to save your favorites and check back for more. |
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| Dessert Discoveries |
| Great Beginnings |
| Main Meal Magic |
| Superb Side Dishes |
Blessed are you, O Lord God, King of the Universe, for you give us food to sustain our lives and make our hearts glad; through Jesus Christ our Lord. Amen. |
Everyone's Favorite
Creamy Dill Dip served with fresh bread of your choice
1 8oz package of Cream Cheese, softened
1 8oz carton of dairy Sour Cream
2 tbsp. Finely chopped green onion
2 tsp. Dried dillweed
1/2 tsp. Seasoned salt
In a mixing bowl beat cream cheese, sour cream, onion, dillweed
and seasoned salt with electric mixer until light and fluffy. Chill up
to 24 hours. If dip thickens after chilling, stir in 1 or 2 tbsp. Milk.
Creamy Dill Dip served with fresh bread of your choice
1 8oz package of Cream Cheese, softened
1 8oz carton of dairy Sour Cream
2 tbsp. Finely chopped green onion
2 tsp. Dried dillweed
1/2 tsp. Seasoned salt
In a mixing bowl beat cream cheese, sour cream, onion, dillweed
and seasoned salt with electric mixer until light and fluffy. Chill up
to 24 hours. If dip thickens after chilling, stir in 1 or 2 tbsp. Milk.
Chicken Bacon Bake Connie MacKay
4 Full boneless, skinless chicken breasts
1 can cream of celery soup
1 lb. bacon
1 8oz sour cream container
Cut each chicken breast into 4 peices. Wrap each piece of
chicken with a slice of bacon and arrange in a 9x13 pan. Mix
together the soup and sour cream and spread over the
chicken. Bake 3 hours at 275F uncovered. The bacon will
brown and the chicken will be unusually tender.
4 Full boneless, skinless chicken breasts
1 can cream of celery soup
1 lb. bacon
1 8oz sour cream container
Cut each chicken breast into 4 peices. Wrap each piece of
chicken with a slice of bacon and arrange in a 9x13 pan. Mix
together the soup and sour cream and spread over the
chicken. Bake 3 hours at 275F uncovered. The bacon will
brown and the chicken will be unusually tender.
Vegan
Pasta Fagioli Jan Boyer & Pat Walker
1 28 oz can crushed tomatoes
1 tsp. Oregano
3 cloves of garlic
1 Lg. can cannelloni beans not drained
4 tbsp olive oil
salt and pepper to taste
In a large pot, saute the garlic in the olive oil ( be careful not to
burn the garlic) add the tomatoes and simmer 15 min. Add
Oregano, beans and simmer for 10 more minutes. Cook pasta
in salted water per package directions and drain reserving
about 1 cup of the pasta water. Add pasta to the sauce and
stir. If the mixture is too dry, add some of the reserved pasta
water. Sprinkle with Parmesan cheese and serve warm.
Pasta Fagioli Jan Boyer & Pat Walker
1 28 oz can crushed tomatoes
1 tsp. Oregano
3 cloves of garlic
1 Lg. can cannelloni beans not drained
4 tbsp olive oil
salt and pepper to taste
In a large pot, saute the garlic in the olive oil ( be careful not to
burn the garlic) add the tomatoes and simmer 15 min. Add
Oregano, beans and simmer for 10 more minutes. Cook pasta
in salted water per package directions and drain reserving
about 1 cup of the pasta water. Add pasta to the sauce and
stir. If the mixture is too dry, add some of the reserved pasta
water. Sprinkle with Parmesan cheese and serve warm.
Vanilla Cream Cake Barb Shakarjian
Bake 1 golden vanilla cake mix as per package directions in
a 9x13 pan. Cool and poke many holes in the cake with the
end of a spoon.
Combine 1 can sweetened condesed milk and 1 can of
evaporated milk. Heat this to warm and pour approximately
1 1/4 cup of the liquid over the cake.
Beat one 8 oz container of whipping cream until stiff and
Black Bottom Pie Jill Paoline
1 pkg. brownie mix
1/3 Cup of Sugar
3 drops of green food coloring
1 8oz package cream cheese, room temperature
1 tsp peppermint extract
1 8oz package of frozen whipped topping, thawed
Bake the brownies in a round pie plate or rectangular pan
according to the package directions and let cool. Beat
cream cheese, sugar, peppermint extract with a mixer until
smooth. Fold in whipped topping and spoon onto cooled
brownies. Cover and chill for 4 hours. Decorate with
broken Andes mint candies or tiny chocolate chips
Bake 1 golden vanilla cake mix as per package directions in
a 9x13 pan. Cool and poke many holes in the cake with the
end of a spoon.
Combine 1 can sweetened condesed milk and 1 can of
evaporated milk. Heat this to warm and pour approximately
1 1/4 cup of the liquid over the cake.
Beat one 8 oz container of whipping cream until stiff and
Black Bottom Pie Jill Paoline
1 pkg. brownie mix
1/3 Cup of Sugar
3 drops of green food coloring
1 8oz package cream cheese, room temperature
1 tsp peppermint extract
1 8oz package of frozen whipped topping, thawed
Bake the brownies in a round pie plate or rectangular pan
according to the package directions and let cool. Beat
cream cheese, sugar, peppermint extract with a mixer until
smooth. Fold in whipped topping and spoon onto cooled
brownies. Cover and chill for 4 hours. Decorate with
broken Andes mint candies or tiny chocolate chips
Broccoli Salad Joyce Switzer
4 Green Onions
1 Cup grated Cheddar Cheese
Bacon bits
Dressing: 1 Cup Mayonnaise
2 tbsp. vinegar
3 Cups of broccoli flowerets
1 Cup sliced fresh mushrooms
1/2 Cup of raisins
1/4 Cup of sugar
Mix dressing ingredients and set aside until sugar dissolves.
Mix all other ingredients together in a bowl. Pour dressing
over salad ingredients, toss and serve.
4 Green Onions
1 Cup grated Cheddar Cheese
Bacon bits
Dressing: 1 Cup Mayonnaise
2 tbsp. vinegar
3 Cups of broccoli flowerets
1 Cup sliced fresh mushrooms
1/2 Cup of raisins
1/4 Cup of sugar
Mix dressing ingredients and set aside until sugar dissolves.
Mix all other ingredients together in a bowl. Pour dressing
over salad ingredients, toss and serve.
| Salads |