McMinnville First Assembly of God

RECIPES FOR PROGRAMS FILMED ON MAR. 3, 2012

MINESTRONE SOUP BY Barb Huntly 

1 Lb. ground beef

Small onion, chopped

Large celery stalk, sliced

1/4 of small head cabbage, thinly sliced

14 1/2 to 16 oz. can tomatoes

10 1/2  oz. can garbanzo beans

7 oz. can corn

Medium succhini, sliced

3/4 medium size shell macaroni

1 1/2 tsp. instant bef bouillon

1/2 tsp. basil

2 1/2 cup water

Cook first four ingredients in Dutch oven.  Stir carefully so meat stays in chunks.  Cook until all pan juices evaproate and meat and vegetables are lightly browned. Add canned vegetables with liquid and all remaining ingredients.  Add water.  Heat to boiling. Reduce to low.  Cover and simmer until macaroni and vegetables are tender.  Serve Hot.

ORIENTAL MEAT BALLS

By Betty LaHiren 

1 1/2 lb. ground beef

1 1/2 c. soft bread crumbs (or four slices of bread)

2 tbsp. onions, chopped

1/4 tsp. dry mustard

1 1/2 tsp. salt

Pepper to taste

1 egg, beaten

1/3 c. milk

2 tbsp. Cooking Oil

SAUCE:

No. 2 can pineapple chunks, including juice

1 C. water, divided

3/4 C. vinegar

3/4 C. brown sugar

3 tbsp. soy sauce

3 tbsp. corn starch 

Combine all meat ball ingredients except oil. Shape into balls.  Brown in oil.  Place meat balls in casserole dish.

For Sauce:  Combine all ingredients except 1/4 C. water and cornstarch.  Bring to boil.  Stir cornstarch in to 1/4 cup water.  Add to boiling mixture and stir.  Drain pineapple chunks, place chunks on top of meat.  cover with sauce.  Bake at 350 for one hour.  Garnish with tomato wedges and green pepper strips about ten minutes before removing from oven.  Makes about 20 meat balls.

Barbecued Meat Balls

by:  Betty Willliams 

1 1/2 lb ground beef, crumbled

1 egg, lightly beaten

1 - 5 oz. can evaporated milk

1 c. quick cooking oats

1/2 c. finely chopped onion

1 tsp. salt

1/4 tsp. garlic powder

1/4 tsp. pepper

Barbecue Sauce

1 c. ketchup

3/4 c. brown sugar

1/4 c. chopped onion

1 tsp. liquid smoke (optional)

1/4 tsp. garlic powder

Combine above ingredients.  Mix well.  Shape into one inch balls.  Place in greased 2" X 9" X 13" baking dish.  Bake uncovered at 350 for 18 to 20 minutes or until meat is no longer pink.

For Sauce:  Combine all ingredients in saucepan, bring to a boil.  Simmer for two miutes, stirring frequently.  Pour over meat balls.  Bake 10 to 12 minutes longer.  Makes about four dozen. 

Potato Casserole

BY: Mickey Roberts

 2 lbs, russet potatoes, peeled and cut into 1" cubes

6 c. water

1/3 c. butter

3/4 c. sour  cream

1 egg beatenh

1 tsp. seasoning salt

1 medium green onion, chopped (both white and green parts)

5 bacon slices, cooked and crumbled

Put water in large saucepan.  Add potatoes.  Bring to a boil, cook over medium hight heat.  Reduce heat.  Simmer covered until tender, about 20 minutes.  Preheat over to 350 grease 9" square baking dish.  Drain potatoes.  Place in large bowl.  Add butter sour cream, egg and salt, mash potato mixture well.  Can add more sauce cream if dry.  Stir in oniion and bacon.  Spoon into prepared p0an.  Bake for 20 to 25 minutes.

Applesauce Meat Loaf

BY:  Betty Williams

1 lb. ground sirloin

3/4 c. applesauce

1/2 c. bread crumbs

1/2 c. diced onion

2 eggs, beaten

1/2 tsp. salt

1/4 c. ketchup

1/4 c. brown sugar

2 tbsp. mustard

Preheat oven to 350.  Mix meat, applesauce, bread crumbs, onion, egtgs and salt.  Spoon into ungreased 5" by 9" loaf pan.  Set aside.  Combine ketchup, brown sugar and mustard.  Spread over meat loaf.  Bake one hour.

Crock Pot Chicken Pot Pie

BY:  Cathy Bosley

1 med. roasted chicken, deboned

1 can cream of garlic and mushroom soup

1 can cream of chicken slup

1 small pkg. frozen green peas

2 med. fresh carrots, sliced

2 med. potatoes, diced

1 - 14 oz. can chicken broth

1 can refrigerator biscuits (8 count)

1 level tsp. black pepper

Mix all ingredients in crock pot (except biscuits).  Cut biscuits into quarters.  Gently mix in.  Cook six hours in crock pot.  Biscuits will float to he top and make a crust.

Pork 'n Bean Bread

BY:  Beryl Foltz

1 c. raisins

1 c. boiling water

3 eggs

1 c. oil

2 c. sugar

1 - 15 1/2 oz can pork 'n beans

3 c. flour

1 c. nuts, chopped

1 tsp. cinnamon

1/2 tsp. baking powder

1 tsp. soda

1 tsp vanilla

Stir raisins and water, set aside.  Beat eggs, oil, sugar and beans until beans are broken.  Add bry ingredients.  Fold in lightly drained raisins.  Add vanilla and nuts.  Ppuur into two well greased loaf pans.  Bake at 325 for one hour or until toothpick comes out clean.  Cool 10 minutes.  Loosen from sides and remove to wire rack for cooling.  Freezes well.  NOTE: Ms. Foltz claims your family and friends will never guess your secret ingredient.

Vegetarian Shepherd's Pie

BY:  Carol Carver

2 tbsp. extra virgin olive oil, divided

1 large yellow onion, coarsely chopped

4 cloves garlic, crushed

2 tbsp. curry powder

2 tsp. ground cumin

2 small red and green bell peppers, chopped

1 eggplant unpeeled, cubed

1/2 c. water

1 - 15 oz. can diced tomatoes

10 small red patatoes, halved

1/2 c. fat free half and half (or milk)

1 c. fresh or frozen peas

1/2 c. grated parmesan cheese

salt and freshly ground pepper to taste.

Preheat oven to 400, in large skillet over medium heat, heat one tablespoon olive oil.  Add onion, curry powder and cumin, saute until onions are soft, about five minutes.  Transfer to bowl.  Heat remaining oil, add peppers, eggplant, tomatoes and water.  Saute until soft, about 20 minutes, stir in onions.  Place in shallow 8" X 8" baking dish.  In saucepan boil potatoes until done.  Drain and smash.  Stir in half and half, peas, salt and pepper.  Spread over vegetables and top with cheese.  Bake 15 minutes.  Brown under broiler.

Taco Casserole

BY:  Cathy Bosley

2 lbs ground beef

1 - 1 1/4 oz pkg taco seasoning mix

1/4 c. water

1 c. sour cream

1 - 8 oz pkg shredded Mexican blend cheese

1 - 8 oz tube refrigerated crescent rolls

2 c. nacho flavored tortilla chips, crushed

Garnish:  shredded luttece, salsa, sour cream, chopped tomatoes.

In skillet, saute meat over medium heat, drain.  Add taco seasoning and water.  Mix well, stir in sour cream.  Press crescent rolls into lightly greased 9" X 13" baking pan, spread ground beef mixture evenly over rolls.  Sprinkle with cheese, top with tortilla chips.  Bake uncovered at 350 for 25 to 30 minutes until rolls are golden.  Garnish as desired.  Serves eight to ten.

SCHEDULING OF OUR PROGRAM

THESE PROGRAMS ARE SHOWN AT THE TIME LISTED ON MCM CHANNEL 11 AND ON Frontier Channel 29  THESE ARE THRU THE COURTESY OF THE MCM FACILITIES IN MCMINNVILLE.

Budget Stretcher is aired on the following days and times.

Saturday night at 11:30 PM

Sunday morning at 11:30 AM

Sunday evening at 8:30 PM

Monday evening at 6:30 PM

Wednesday evening at 10:30 PM

Thursday morning at 11:30 AM