The Church Supper Cookbook: A Special Collection of over 375 Potluck Recipes from Families and Churches Across the Country

The Church Supper Cookbook: A Special Collection of over 375 Potluck Recipes from Families and Churches Across the Country

by David Joachim

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As Americans rediscover their connection to food, some of our most treasured family recipes are making their way back to the table. These are not recipes that you can find in any standard cookbook. These recipes have been passed down from generation to generation, picking up the unique touch of each family member that has made them. Traditionally, these recipes are

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As Americans rediscover their connection to food, some of our most treasured family recipes are making their way back to the table. These are not recipes that you can find in any standard cookbook. These recipes have been passed down from generation to generation, picking up the unique touch of each family member that has made them. Traditionally, these recipes are hard to come by. Only the most trusted friends and relatives are privy to them.

To find these treasured morsels, The Church Supper Cookbook went straight to the local legends of community cooking: America's small-town cooks. We asked nicely (pleaded in some cases!) and were graced with the good fortune of more than 375 delicious, time-honored dishes from our country's best cooks.

The Church Supper Cookbook is meant for home cooks who appreciate the value of the hard-to-find recipe served by a neighbor at a potluck or brought to a holiday gathering by a family member. Every recipe has a special flavor twist or clever cooking technique that makes it unique. Most recipes also include a heartwarming note from the cook.

This is the book to turn to when you need to bring a fabulous dish to a family get-together or community function. Almost every recipe can be made ahead and taken along. These dishes are perfect for holidays, Sunday dinners, and weeknights, too. They come together quickly, and the ingredients are probably already in your kitchen. With this book, you're sure to find plenty of new and tasty ways to feed your family. From brunch to dessert, The Church Supper Cookbook has it covered. Among the special features:

* Family-size recipes that serve 6 to 8 people
* Useful table of cooking equivalents
* Recipes to feed a crowd of 15 or 100
* Ingenious cooking shortcuts
* Perfect potluck dishes
* Over 150 cakes, cookies, pies, and puddings

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Product Details

Rodale Press, Inc.
Publication date:
Product dimensions:
7.58(w) x 9.42(h) x 0.99(d)

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Chapter One

In this chapter, you'll find all sorts of new and exciting ways to serve beef, from steaks and roasts to meat loaves and meatballs (with a wide range of savory sauces). When it comes to ground beef, the sky's the limit. Included here are ground beef pies and casseroles, a few different pasta dishes with meat sauce, and several superb beef stews.

Roast "Lion" 2
Beef Stroganoff 2
Old-Fashioned Boiled Dinner 3
Red Flannel Hash 3
Asian-Style Beef Strips 4
Beefsteak Pie 4
Chinese Pepper Steak 5
Glorified Hash 6
Beef/Ham Loaf with Mustard Sauce 6
Apple Meat Loaf 7
Barbecue Meat Loaf 8
Cheesy Meat Loaf 9
Boeuf Abdullah (Lebanese Meatballs) 9
Meatballs and Green Noodles 10
Magnificent Meatballs 11
Classic Meatballs 12
Meatball Sauces 13
Jackpot Pie 15
Italian Delight 15
Beef or Pork Chow Mein 16
Burger Bundles 16
Snowtime Beef Casserole 17
Tamale Pie 18
Calorie Counter's Moussaka 18
Classic Lasagna Plus 2 19
Carry-Out Casserole 20
Quick Hamburger and Potato Casserole 20
One-Dish Ground Beef 21
Beef'n' Bean Roll-Ups 22
Arcadian Shepherd's Pie 22
Babootie 23
Spaghetti Pie 24
Pastitsio (Greek Macaroni Pie) 25
Cannelloni 26
Company Beef Ragout 28
Boeuf Bourguignonne 29
Lazy Man's Beef Stew 30
Beef Chop Suey 30
Louisiana Beef Stew 31
Boeuf Flamande 32
Chili con Carrie 33

Roast "Lion"

The flavors of the two kinds of meat intermingle to create a delicious new taste. Said tobe Amish in origin.

Use equal portions of beef and pork roasts, any cut; total weight depends on crowd size. Allow at least 1/4 pound per serving, consisting of a slice of each meat. Choose, for example, a beef rump roast and a pork shoulder of approximately the same weight. Place both meats in one roasting pan, cover the pan, and roast as for pork (35 minutes per pound; 45 minutes for rolled, boned pork roast) at 325ºF until done. The beef will be well-done but not dry. Make gravy from the pan juice—the gravy is a most important part of Roast Lion—and serve with noodles or mashed potatoes.

Gayle Flickinger, St. Mark's Episcopal Church, Canton, Ohio

* * *

Beef Stroganoff

Onion soup mix adds American ingenuity to this Russian classic.

2 pounds sirloin beef steak, cut
into shoestring strips 1/2"
wide x 3" long and rolled in
2 tablespoons butter
1 can (4 ounces) mushrooms
3 tablespoons flour
1 envelope onion soup mix
2 1/2 cups water
1/2 cup sour cream

Brown beef strips in butter. Remove from skillet. Drain mushrooms, reserving liquid, and sauté in drippings in skillet. Remove from skillet. Into drippings stir flour and soup mix. Gradually add water and reserved mushroom liquid, blending well and stirring until thickened. Return meat and mushrooms to skillet, cover, and simmer, stirring from time to time, for about 20 minutes, or until meat is tender. Blend in sour cream and serve over hot egg noodles or boiled potatoes. Serves 6.

Mrs. Carlos Castro, Harwinton Congregational Church, Harwinton, Connecticut

Old-Fashioned Boiled Dinner

A classic dish known outside of New England as corned beef and cabbage. Quantities as you like it; schedule given for dinner to be ready at noon.

    7:00 A.M. Rinse 4-pound piece of corned beef in water and place in bottom of large kettle. Cover completely with cold water. Add 2 tablespoons sugar, 1 teaspoon pickling spice, and 2 bay leaves. Bring to boiling point and boil 5 minutes. Skim scum off top, turn down heat, and simmer, covered, until tender.

    9:30 A.M. Scrub fresh beets within an inch of their lives and add to kettle, leaving skin and a good 4" of stem on each beet to prevent bleeding.

    10:00 A.M. Add peeled turnips, cut coarsely.

    11:00 A.M. Add peeled carrots and onions and a fair-sized cabbage cut into quarters. Add water as necessary to keep liquid level up.

    11:30 A.M. Add peeled, cut-up potatoes.

    12:00 noon All should be cooked by now. Peel beets and arrange dinner on one large platter. Serve with hot cornbread or johnnycake, egg gravy (a regular white sauce with 1-2 chopped hard-boiled eggs added), horseradish, and a cruet of vinegar. Apple pie is the perfect dessert.

P. Grimes, First Congregational Church of Pembroke, Pembroke, New Hampshire

* * *

Red Flannel Hash

  If there is any Old-Fashioned Boiled Dinner left over, make this the next day.

Into a skilled put some bacon drippings (use bacon bits, too, if desired). Add all the Old-Fashioned Boiled Dinner leftovers to this skillet, chop, and mix together. Heat through and serve.

P. Grimes, First Congregational Church of Pembroke, Pembroke, New Hampshire

* * *

Asian-Style Beef Strips

Similar to Chinese Pepper Steak (page 5) but does not need a pressure cooker.

2 pounds round steak,
3/4 thick
2 tablespoons cooking oil or
2 cans (8 ounces each) sliced
mushrooms, liquid reserved
4 tablespoons soy sauce
2 cloves garlic, minced,
or 1/4 teaspoon garlic powder
2 cups diced celery
4 tablespoons cornstarch
1/2 cup cold water
1/2 cup water chestnuts, sliced
Green pepper strips

Cut meat into strips 1/4" wide and 3"-4" long. In large heavy saucepan, brown meat on all sides in oil or butter and drain. Add enough water to reserved mushroom liquid to equal 2 cups. Add mushroom liquid, soy sauce, and garlic. Cover and simmer 45 minutes over low heat. Add celery and mushrooms, replace cover, and continue cooking for 15-20 minutes longer. Combine cornstarch and cold water, stirring until well-blended. Gradually add to meat mixture, stirring constantly until liquid boils and thickens. Remove from heat and stir in water chestnuts. Top with pepper strips. Serve over hot rice. Serves 6-8.

Ethel Innes, The Unitarian Church, Franklin, New Hampshire

* * *

Beefsteak Pie

A good sturdy version of an old favorite.

3 pounds lean beefsteak, cut into
1" cubes
1/4 cup butter
1/4 cup olive oil
3 tablespoons flour
1 can (10 1/2 ounces) beef
1 cup dry Burgundy
2 medium onions, thinly sliced
1 pound fresh mushrooms, sliced
1 cup chopped celery and leaves
1 1/2 teaspoons dillweed 1 bay leaf
1 tablespoon Worcestershire
Salt and pepper
1 unbaked 9" pie shell
1 tablespoon melted butter

Brown beef in butter and olive oil in large skillet. Sprinkle with flour. Stir in consommé, Burgundy, onions, mushrooms, celery, dillweed, bay leaf, and Worcestershire sauce. Add salt and pepper to taste. Cover and simmer for 45 minutes. Remove and discard bay leaf. Put the mixture into 2-quart casserole and cover with pie shell. Seal edges with fork, brush with melted butter, and bake at 35°F for 30 minutes, or until crust is golden brown. Serves 6-8.

Rhoda Miller, The Unitarian Church, Franklin, New Hampshire

* * *

Chinese Pepper Steak

If you have a pressure cooker, your church will benefit.

2 pounds boneless beef chuck
2 tablespoons fat
2 large onions, chopped
1 1/2 cups sliced celery
2 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon pepper
2 beef bouillon cubes, dissolved
in 1 cup hot water
6 large green bell peppers, cut
into eighths
2 tablespoons cornstarch
1/4 cup cold water
1 tablespoon soy sauce

Trim fat from beef. Cut into thin strips about 1" X 2". Melt fat in pressure cooker. Add meat; cook over direct heat until browned, stirring frequently. Add onions, celery, garlic, salt, pepper, and bouillon. Close cooker, bring to 15 pounds pressure, and process for 3 minutes. Cool (letting pressure go down by itself). Add peppers. Simmer for 5 minutes. Add cornstarch blended with cold water. Cook until thickened. Add soy sauce. Serve with hot cooked rice or canned chow mein noodles. Serves 6-8.

Edie Blackstone, Concord Unitarian Church, Concord, New Hampshire

* * *

Glorified Hash

This versatile dish is good served for breakfast (with hot rolls and fruit), lunch (with a salad), or supper (with a vegetable). We didn't think one can of hash could provide 6 servings. In this recipe, it does!

1 can (15 ounces) corned beef
1 cup shredded cheese
1 tablespoon flour
1/4 teaspoon salt
1/4 teaspoon pepper
Pinch of nutmeg
Pinch of dry mustard
2 eggs, beaten
1 1/4 cups milk

Crumble hash in casserole or 9" x 9' pan and sprinkle with cheese. Combine flour, salt, pepper, nutmeg, mustard, eggs, and milk. Pour over corned beef mixture. Bake at 35°F for 35 minutes, or until custard is set. Partially cool. Serves 6.

Mildred T. Melvin, Concord Unitarian Church, Concord, New Hampshire

* * *

Beef/Ham Loaf with Mustard Sauce

   A meat loaf with a brand-new taste destined to become an old favorite.

6 slices dry bread or toast
1 pound ground beef
1/2 of 10 3/4-ounce can tomato soup
1/3 cup milk
1 egg
1 medium onion, finely chopped
1 pound cooked ham, ground

Make bread into crumbs. Combine crumbs with beef. Beat together soup, milk, egg, and onion. Combine with beef mixture. Add ham, mix well, and pack into 9" 5" loaf pan. Bake at 350ºF for 1 hour and 15 minutes. Let meat loaf stand 10 minutes after removing from oven. Serve with hot Mustard Sauce. Serves 8-10.

Excerpted from The Church Supper Cookbook by . Copyright © 2001 by Rodale Inc.. Excerpted by permission. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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Meet the Author

David Joachim has edited more than 15 cookbooks, including the bestselling Prevention's The Healthy Cook and the award-winning Steven Raichlen's Healthy Latin Cooking. He is the author of Brilliant Food Tips and Cooking Tricks and has appeared widely on national television and radio, including the Discovery Channel, Television Food Network, QVC, and National Public Radio. He cooks and gardens in Center Valley, Pennsylvania.

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