McMinnville First Assembly of God

CRANBERRY FRUIT SALAD

1 qt. fresh cranberries

2 large apples         

1 ½ cup sugar

2 small boxes raspberry Jello

3 cups hot water

½ cup chopped nuts

½ cup diced celery

Chop cranberries coarsely and dice apples into small pieces and add sugar.  Let set in refrigerator overnight.  Next morning prepare two Jello mixes with three cups water instead of four as instructed on package (1 ½ boiling to dissolve and then 1 ½ remaining).  Stir apple/cranberry mix well and then add gelatin and chill until it begins to set.  Then stir in celery and nuts and let set until firm.

Submitted by Lindie Gibson

 CRANBERRY MEATBALLS

2 lbs. 20% fat ground meat

½ teaspoon dried oregano

1 teaspoon onion flakes

1 teaspoon parmesan cheese

¾ teaspoon salt

½ teaspoon pepper

½ cups dried bread crumbs

In a large missing bowl, combine meat, dried oregano, dried onion flakes, parmesan cheese, salt, pepper, and dried bread crumbs. Mix well, then form into one in. diameter balls.  Preheat oven to 375 degrees.  Grease a baking pan and arrange meatballs about one in apart.  Bake until done through, about 20 min.  If the oven is not available, use a cast iron skillet coated with grease, or use 30% fat meat and cook until done all the way through.  Remove meatballs from the oven or skillet an set aside.  Take a little taste and adjust the seasonings.

Sauce:

1 ½ cups chili sauce

12 oz. can of jellied cranberries

2 tsp. lemon juice

2 tbsp. brown sugar

To prepare the sauce, place a medium sized saucepan over med. Heat then add chili sauce, jellied cranberry sauce, lemon juice, and brown sugar. Cook until jellied cranberry sauce is melted, then remove from the heat and set aside. Then add the meatballs and stir to get an even coating.  Cover the pan, reduce the heat, and let simmer for about 20 min, or until meatballs are hot all the way through.  Serve with coleslaw

Submitted by GuyW. “Pat” Gupton Jr.

RHUBARB CAKE

(COFFEE CAKE STYLE)

1 ½ Cup Sugar

1 beaten egg

1 tsp. soda

1 1/3 cup rhubarb, cut fine, add last

1 tsp. vanilla

2 cups flour

½ cup shortening

½ cups nuts (chopped)

Pinch of salt

1 cup sour milk or buttermilk

Combine using the conventional method.  Pour in well greased and floured pan.  Top with ½ cup sugar, 1 teaspoon cinnamon and a pinch of nutmeg and then bake in 13 x 9 in. pan at 350 degrees for 40 to 50 minutes. 

Submitted by Patti Orndorff

ENERGY BARS

1-6oz. can frozen orange juice thawed, undiluted

½ cup. Quick oats uncooked

1 cup mixed fried fruits

½ cup raisins

½ cup chopped nuts

¼ cups wheat germ

¼ cup dates

1 tbsp. sesame seeds

½ cups molasses

½ cup sugar

1 egg

½ cup shortening

2 cups flour

¼ teaspoon salt

1 tsp. soda

1 tsp. ginger

1 tsp. cinnamon

Mix first 8 ingredients.  Cream shortening and sugar.  Add molasses and egg. Mix well.  Sift flour and spices together.  Add fruit and mix well.  Bake in 13x9x2 in pan at 325 degrees for 35 minutes.  Cool.  Cut into bars.

Submitted by Joyce Herauf

Diabetic Fruitcake

2 cups water

2 cups raisins

1 cup unsweetened applesauce

2 eggs

2 tbsp. liquid sweetener

2 eggs

2 tbsp. liquid sweetener

¾ cup cooking oil

1 tsp. soda

2 cups flour

¼ tsp. Cinnamon

½ tsp. nutmeg

1 tsp. vanilla

Cook raisins in water until water is nearly gone.  Add applesauce, eggs, sweetener and oil and mix well.  Blend in other ingredients which have been sifted together.  Add vanilla.  Pour into greased loaf pan.  Bake one hour at 350 degrees. ( I used 2 tbsp. Sugar Twin instead of liquid sweetener.)

Submitted by Joyce Herauf

TACO SOUP

2 lbs. hamburger

1 onion, chopped

1 can rotelle tomatoes

2 cans pinto beans

1 can chili, no beans

1 lge. Can tomatoes

1 can chopped green chilies (optional)

1 lb. cubed velveeta cheese

16 oz. sour cream

Brown hamburger and onion.  Add next five ingredients and cook about three to four hours in a crock pot.  Add the cheese and sour cream.  Serve over crunched taco chips.

Submitted by Lani Hartung

BEEF PIE

1/3     cup chopped onion

1 can Crescent rolls

8 oz. canned tomato sauce

2 cups shredded mozzarella

½ tsp. salt

¼ cups green pepper

8 oz. green beans, drained

¼ tsp. garlic powder

4 oz. sliced mushrooms, drained

Paprika

1 ½ ground beef, venison or elk

Brown meat and drain.  Add onion and pepper and cook until tender.  Add beans, mushrooms, tomato sauce, garlic powder, and salt; simmer.  Line an 11in. or larger pie plate with the Crescent Rolls.  Spread one cup cheese in the bottom; add the meat mixture and top with the rest of the cheese.  Sprinkle with paprika and bake at 325 degrees for 20-25 minutes.  Makes eight servings.

Submitted by Patti Orndorff

 JAMBALAYA

Brown 1 ½ cup chopped cooked ham in 2 tbsp. cooking oil

Add:

1 cup chopped onion

½ cup chopped green pepper

1 clove chopped garlic

Cook until tender

Add:

1 can tomato soup

1 ½ cup water

¾ cup uncooked rice

¼ tsp. salt

¼ tsp. crushed thyme

Pepper to taste

Cook 20 min. stirring once after 10 min.  Remove from heat, add 1 lb. cooked shrimp.  Let stand 10 min. and serve

Submitted by Judy Olson from Marilyn Eike

ZUCCHINI CASSEROLE

4 cups zucchini, sliced

2 eggs

1 cup mayo

1 small onion, chopped

¼ cup bell pepper, chopped

1 cup parmesan cheese

Salt & pepper to taste

½ cup cheddar cheese, grated

Preheat oven to 350 degrees.  Steam all of the veggies together.  In bowl combine mayo, eggs, cheese, salt, and pepper, mix well.  Add in steamed veggies.  Stir gently.  Grease a glass casserole dish.  Pour mixture in dish and sprinkle with grated cheddar cheese.  Bake for 30 minutes.  This casserole is great for people who are following a low carbohydrate diet!  It has a wonderful flavor and very satisfying.

Submitted by Wanda Merchant

White Chili

1lb.     boneless skinless chicken breast, cut into ½ cubes

1          medium onion

1 ½         tsp. garlic powder

1 tbl   vegetable oil

2          cans (15oz.) great northern beans, rinsed and drained

1          can chicken broth

2          cans diced chilies

1          tsp. salt

1          tsp ground cumin

1          tsp dried oregano

½         tsp pepper

¼         tsp cayenne pepper

1          cup sour cream

½         whipping cream

By Sue Jensen