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A Taste of Bethany A TASTE OF BETHANY A Collection Of Recipes By Bethany Baptist Church 608 Highway 26 East FOR PROOFING PURPOSES ONLY FOR PROOFINGCochran, PURPOSES GA ONLY 31014 www.bethanybcc.com FOR PROOFING PURPOSES ONLY FOR PROOFING PURPOSES ONLY Copyright © 2012 Morris Press Cookbooks All rights reserved. Reproduction in whole or in part without written permission is prohibited. Printed in the U.S.A. by P.O. Box 2110 • Kearney, NE 68848 800-445-6621 • www.morriscookbooks.com SC238373-12 PP-1 Your Favorite Recipes Recipe Page Number __________________________________________________________ __________________________________________________________ __________________________________________________________ __________________________________________________________ __________________________________________________________ __________________________________________________________ Expression of __________________________________________________________ __________________________________________________________ AppreciationFOR PROOFING PURPOSES ONLY FOR PROOFING PURPOSES ONLY __________________________________________________________ __________________________________________________________ In our homes today, as always,FOR PROOFING life PURPOSES is centered ONLY around FOR PROOFING PURPOSES ONLY "For I was hungry and you gave me food, I was thirsty and you the kitchen. Some of these recipes are treasured family gave me drink, I was a stranger and you welcomed keepsakes and some are new, however, they all reflect me." Matthew 25:35 the love of good cooking. Our sincere thanks to all who generously gave of their time in submitting their Bethany Baptist Church favorite recipes. Without everyone's help, this book 608 Hwy 26 E would not have been possible. Cochran, GA 31014 Phone: 478-934-7151 Email: [email protected] Webpage: www.bethanybcc.com First printing August 2012 . 750 Copies SC238373-12 PP-2 SC238373-12 PP-3 Our History Bethany Baptist Church has a rich heritage. In the beginning, Bethany Baptist Church a group left the Primitive Baptist Church and held church services in a log cabin which belonged to the Stokes Family. Cochran, Georgia The first official minutes of the church were dated April 4, 1868. Bethany Baptist Church was named for Bethany Extends a Cordial Welcome to All Services Forehand Stokes, wife of William Henry Stokes. When the first church building was constructed, it was used as both a church Sunday and a school. His Time Prayer Service . 9:15 a.m. The first recorded revival at Bethany was held July 1883 and Sunday School . 10:00 a.m. continued for nine days with 30 decisions. At the conclusion Morning Worship . 11:00 a.m. of this revival, a small purse containing $2.95 was taken to Children's Ministry . 5:00 p.m. show appreciation to Elder W. J. Barton for services rendered. Discipleship Training . 5:00 p.m. On March 6, 1897, $3.68 was collected for a church organ. The building was heated by a pot-bellied stove which sat in the Evening Worship . 6:00 p.m. middle of the sanctuary with a stove pipe which ran up through the ceiling to emit smoke. The "original building" is now our Children's Choir Practice . 6:00 p.m. FOR PROOFING PURPOSES ONLY church fellowshipFOR PROOFING hall. PURPOSES ONLY Adult Choir Practice Follows Evening Worship The first church members were filled with a spirit of enthusiasm, A Nursery is provided for ages 0 - 5 years determination and a strong faith in God -- qualities which, FOR PROOFING PURPOSES ONLY FOR PROOFING PURPOSES ONLY through the years, have contributed to the growth and Wednesday prosperity of the Bethany community. The church continues Mid Week Prayer and Bible Study . 7:00 p.m. to grow spiritually and physically. Children's Programs . 7:00 p.m. In November 2005, construction was completed on our new Youth Bible Study . 6:30 p.m. addition consisting of a 300 seat sanctuary plus extra Sunday School rooms and offices. We look forward with praise and Dine In: Join us for the Wednesday Evening Meal in the great expectations to the future to see what God has in store Fellowship Hall before Prayer Meeting/Bible Study. for us as believers in the Lord Jesus Christ at Bethany Baptist Church. "But seek ye first the kingdom of God, and His righteousness, and all these things shall be added unto you." Matthew 6:33 SC238373-12 PP-4 SC238373-12 PP-5 Appetizers & Bever ages Table of Contents Appetizers & Beverages ................... 1 Soups & Salads ...........................23 Vegetables & Side Dishes..................49 Main Dishes ...............................75 Desserts ................................. 135 D677 Breads & RollsFOR .......................... PROOFING PURPOSES ONLY 231 FOR PROOFING PURPOSES ONLY Cookies & Candy ....................... 249 FOR PROOFING PURPOSES ONLY FOR PROOFING PURPOSES ONLY This & That ............................. 277 Index .................................... 289 T238373-12 Helpful Hints APPETIZERS & BEVERAGES • Add flavor to tea by dissolving old-fashioned lemon drops or hard ANTIPASTO SQUARES Kristie Hall mint candies in it. They melt quickly and keep the tea brisk. 2 (10-oz.) cans refrigerated crescent 1 (12-oz.) jar roasted red peppers, dinner rolls drained, cut into thin strips • Make your own spiced tea or cider. Place orange peels, whole ¼ lb. thinly sliced boiled ham 3 eggs cloves, and cinnamon sticks in a 6-inch square piece of cheesecloth. ¼ lb. thinly sliced Provolone cheese 3 T. grated Parmesan cheese Gather the corners and tie with a string. Steep in hot cider or tea for ¼ lb. thinly sliced Swiss cheese ½ tsp. ground black pepper 10 minutes; steep longer if you want a stronger flavor. ¼ lb. thinly sliced Genoa salami ¼ lb. thinly sliced pepperoni • Always chill juices or sodas before adding them to beverage recipes. sausage Preheat oven 350°. Unroll one package of crescent roll dough and cover the bottom • Calorie-free club soda adds sparkle to iced fruit juices and reduces of a 9X13-inch pan. Layer the ham, Provolone cheese, Swiss cheese, salami, calories per portion. pepperoni and red peppers on top of the dough. In a bowl beat the eggs lightly, and stir in the Parmesan cheese and black pepper. Pour ¾ of this mixture over • To cool your punch, float an ice ring made from the punch rather the peppers. Unroll the second package of dough and place over the top of the than using ice cubes. It appears more decorative, prevents diluting, peppers. Brush with the remaining egg mixture. Cover with aluminum foil. Bake and does not melt as quickly. for 25 minutes in a preheated oven. Remove foil. Bake another 10 to 20 minutes or until dough is fluffy and golden brown. Cut into squares. Serve warm or at • Place fresh or dried mint in the bottom of a cup of hot chocolate for a room temperature. cool and refreshing taste. • When making fresh lemonade or orange juice, one lemon yields APPLE CIDER Monica Freeman about 1⁄4 cup juice, while one orange yields about 1⁄3 cup juice. 1 gal. apple cider 4 cinnamon sticks 1 (11.5-oz.) can apricot nectar 2 tsp. allspice • Never boil coffee; it brings out acids and causes a bitter taste. Store 2 c. sugar 1 tsp. cloves FOR PROOFING PURPOSES ONLY FOR PROOFING PURPOSES ONLY ground coffee in the refrigerator or freezer to keep it fresh. 2 c. orange juice ½ tsp. nutmeg ¾ c. lemon juice • Always use cold water for electric drip coffee makers. Use 1–2 tablespoons ground coffee for each cup of water. Mix all ingredients together. Cook over low heat until hot. • How many appetizers shouldFOR you PROOFING prepare? PURPOSES Allow ONLY 4–6 appetizers FOR PROOFING PURPOSES ONLY per guest if a meal quickly follows. If a late meal is planned, allow 6–8 BACON CHESTNUT APPETIZERS Cathy Purser appetizers per guest. If no meal follows, allow 8–10 pieces per guest. 15 slices bacon (cut in half) 2 cans water chestnuts (drained) • If serving appetizers buffet-style or seating is limited, consider no-mess Wind bacon slices around whole chestnuts. If too large, cut chestnut in half. Secure finger foods that don’t require utensils to eat. with wooden toothpicks. Place on a cookie sheet and bake at 350° for about 25 minutes until bacon is well done and crisp. Turn chestnuts after first 12 minutes. • Think “outside the bowl.” Choose brightly-colored bowls to set off Drain on paper towels and keep warm until served. dips or get creative with hollowed-out loaves of bread, bell peppers, heads of cabbage, or winter squash. BACON SALTINES A. T. (Red) Dykes • Cheeses should be served at room temperature –approximately 70°. App/Bev 6-09 Premium saltines pkg. of (regular) sliced bacon • To keep appetizers hot, make sure you have enough oven space Cut bacon slices in half. Wrap one of the half slices of bacon around each cracker. and warming plates to maintain their temperature. Let bacon just come together on back of cracker - DO NOT OVERLAP to prevent crackers from curling up. Place on bacon tray or 3 paper towels. Microwave 10 • To keep appetizers cold, set bowls on top of ice or rotate bowls of crackers full power for 5 minutes. dips from the fridge every hour or as needed. Copyright © Morris Press Cookbooks T238373-12 1 BUFFALO CHICKEN DIP Becky Kirkpatrick wrap and pour cheese mixture into it. Cover. Refrigerate overnight. Lift Saran wrap out of bowl and put cheese ball on serving platter. You can press chopped nuts on 3-4 boneless chicken breasts Ranch dressing outside if desired. (Green chilies can be substituted for jalapeños.) 8-oz. pkg. cream cheese shredded cheese 1 bottle buffalo wing sauce (Texas Pete or Moore’s) Boil chicken; once cooled, remove and discard skin and chop up chicken. Combine chicken and wing sauce in pot. Simmer 10-15 minutes. Spread cream cheese evenly CHEESE BALL WITH RANCH Melissa Barker in bottom of 9X13-inch pan. Pour chicken mixture over cream cheese. Pour Ranch 16-oz. cream cheese seasoned pepper dressing over chicken (amount is optional). Sprinkle cheese on top. Bake for 30- 1 pkg. Ranch salad dressing, dry (or ½ c. grated Cheddar cheese 35 minutes on 350°.
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