Pastors' Wives Luncheon

The annual Pastors' Wives Luncheon (PWL) was held on March 27, 2010 at First Presbyterian, Demopolis. The PresWIC council sets aside this time each year to minister to and show appreciation to the wives of the pastors.

This year, 12 pastors' wives (out of 23) attended. They were treated to a spring tea party of sorts. Tables were beautifully decorated with 4 different patterns of china. Each place setting had a ceramic Easter egg (complete with candy) favor.

The ladies enjoyed a delicious lunch (recipes included), a time of fellowship, and a time of sharing. Peggy Perry moderated the sharing time. Thank you for doing such a great job!

Here are the recipes:

Chicken Spectacular

3 cups cooked, diced chicken

1 pkg Uncle Ben’s Wild Rice, cooked

1 can cream celery soup

1 small jar sliced pimento

1 small onion, finely chopped

1 can French-style green beans, drained

½ cup mayonnaise

½ cup sour cream

1 can water chestnuts, diced

Salt and pepper to taste

Heat oven to 350 degrees. Mix all ingredients together then pour into buttered 3 quart casserole. Bake 25-30 minutes. Serves 8-10

Mandarin Orange Fluff

16 oz cool whip

16 oz sour cream

1 tall can crushed pineapple (drained)

2 cans mandarin oranges (drained)

1 cup chopped pecans

1 lg box orange jello or 2 small boxes (dry)

Mix all ingredients together and chill.

(Can make with sugar-free/fat-free brands for a diabetic friendly version)

Broccoli Salad

1 lg bunch broccoli, cut into bite-sized pieces

1 med onion, diced

6-12 slices bacon, fried and crumbled

1 cup sunflower seeds

1 cup golden raisins

Dressing:

1 cup Miracle whip salad dressing

1/c cup sugar

2 tbsp vinegar

Combine broccoli, onion, bacon, sunflower seeds and raisins. Mix dressing ingredients and pour over salad, tossing gently until completely mixed.

Refrigerate.

*We are working on getting photos from this and other events on the blog.*

Recipe From Annual Meeting

Nita Lovelady sent the following recipe which was served at the Annual Meeting. Several ladies had requested the recipe! Enjoy!!


Baked Grits Toasts

2 c. stone ground grits
2 c. milk or half and half
2 c. water
1tsp salt
cayenne pepper
2c. shredded cheese ( sharp cheddar, swiss or a mixture; using 1/2 cup parmesan is great)
milk

Bring grits, liquid and salt to boil over medium heat; reduce heat and simmer, stirring frequently for about 25 minutes. Stir in the cheese until it is completely melted. Add 1/4 to 1/2 tsp cayenne if you like a little kick. Add milk by tablespoons if it seems too thick. Pour into a jelly-roll pan (10 1/2" x 15 1/2" x 1"). Refrigerate several hours or overnight until firm. Remove from refrigerator and cut into squares, diamonds, bars or use a round biscuit cutter. Place on lightly greased cookie sheets and bake at 400° for 15 minutes and then turn them to the other side for an additional 15 minutes or until they are golden brown. You can make them to this point and warm them just before serving, about 5 minutes at 400°.

*This is a recipe I adapted from Paula Deen, you can check out her recipe at http://www.foodnetwork.com/recipes/paula-deen/grits-toast-with-creamy-mushrooms-recipe/index.html. I use my recipe for basic cheese grits.

Recipe

Another yummy sounding recipe from Kelly McNutt!!

I would highly recommend the cookbook A Passion for Baking by Marcy Goldman to anyone who loves to bake from scratch. Her recipes are not easy, that's for sure, but they are amazing! I have made several things from her book in the past and true to form, this one did not disappoint me either!

Double-Dutch Chocolate Scones

Week 5 (Not easy)

3 c. all-purpose flour 1 large egg

3/4 c. sugar 2 T. strong brewed coffee

1/2 t. salt 2 t. pure vanilla extract

3/4 c. cocoa powder 1 c. whipping cream

1 T. baking powder 1/2 c. each coarsely chopped

1/2 t. baking soda semisweet and white chocolate

pinch ground cinnamon Finishing touches

3/4 c. unsalted butter, cut into chunks 1 c. each chopped semisweet & white

chocolate, melted & cooled slightly

1. Preheat oven to 425. Line baking sheet with parchment paper. Arrange oven rack to upper third position.

2. In a food processor, add flour, sugar, salt, cocoa, baking powder, baking soda, and cinnamon and blend briefly. Add chunks of butter and pulse to make a coarse, grainy mixture.

3. Remove mixture to a large bowl. Make a well in center and stir in egg, coffee, vanilla, and most of cream. Stir with a fork, adding remaining cream if needed to make a soft dough. Stir in 1/2 c. each semisweet and white chocolate chunks and then remove dough to slightly floured work surface. Knead gently to make a dough that holds together. Divide dough in half and pat or roll each portion into a 6-inch circle, about 1 1/2 inches thick. Cut each into 6 wedges.

4. Place on prepared baking sheets and place in oven. Reduce oven temperature to 400 and bake until dry to the touch (it is hard to see by the color of the crust, since chocolate scones are dark to start with), about 18 to 22 minutes.

5. Smear melted semisweet chocolate on each scone and, once chocolate sets, drizzle with white chocolate. Let chocolate set.

Yummy!!

Kelly McNutt of Demopolis has begun a Bible study at her home. The lucky ladies who attend not only get the joys of a great Bible study and lovely fellowship but also are treated to a new dessert each week! Kelly is sharing some of the recipes she has tried so far.

Gooey Turtle Bars - Week 1

Prep: 8 minutes Cook: 15 minutes Chill: 30 minutes

~ 2 cups graham cracker crumbs ~ 2 cups (12 ounces)

or vanilla wafer crumbs semisweet chocolate morsels

~ ½ cup butter or margarine, melted ~ 1 cup pecan pieces

~ 1 (12 ounce) jar caramel topping

Combine crumbs and butter in an ungreased 13 x 9 x 2 inch pan; stir and press firmly into bottom of pan. Sprinkle with chocolate morsels and pecans.

Remove lid from caramel topping; microwave at HIGH 1 to 1½ minutes or until hot, stirring after 30 seconds. Drizzle over pecans. Bake at 350 for 15 minutes or until morsels melt; let cool in pan on a wire rack. Chill at least 30 minutes; cut into bars.

Yield: 2 dozen.

Mocha Brownie Cake - Week 2

1 (21 oz) package chewy fudge brownie mix 1/2 c. chopped pecans

(i used Duncan Hines) 1 1/2 c. heavy whipping cream

1/4 c. water 1 T. instant coffee granules

1/2 c. vegetable oil 1/4 c. sifted powdered sugar

3 large eggs, lightly beaten Garnish: chocolate shavings

1. Coat 2 (8 in) round cake pans with cooking spray; line pans with wax paper, and coat with cooking spray.

2. Combine brownie mix, water, oil, and eggs in large bowl, stir in pecans. Spread batter evenly into pans. Bake at 350 for 25 min. Let cool in pans on wire rack for 5 min, invert onto wire racks. Carefully remover wax paper, and let cakes completely cool on wire racks.

3. Combine whipping cream and coffee granules. Beat at medium speed with electric mixer until foamy; gradually add powdered sugar, beating until stiff peaks form. Spread whipped cream mixture between cake layers, on top, and on sides. Cover and chill 1 to 2 hours. Garnish if desired. Store in refrigerator. Serves 12.

Marbled Chocolate Bundt Cake - Week 3

1 (18.25 oz) package devil's food cake mix 1/3 c. sugar

without pudding 1 large egg

1 t. vanilla extract 1 c. (6 oz) semisweet chocolate

1 (8 oz) package cream cheese, softened morsels

1. Prepare cake mix batter according to package directions; stir in vanilla. Pour batter into greased and floured 12 c. Bundt pan; set aside.

2. Beat cream cheese and sugar at medium speed with electric mixer until fluffy. Add egg, beating well; stir in chocolate morsels. Spoon cream cheese mixture into center of batter, leaving a border around outer edge. Gently swirl batter with a knife to create a marbled effect.

3. Bake at 350 for 45 min. Let cool in pan on wire rack 10 to 15 min; remover from pan, let cool completely. Dust with powdered sugar in desired.

Plum upside-down cake

1/2 c. (1 stick) plus 1 T. unsalted butter 1/4 t. baking soda

plus extra for pan, room temp. 1/4 t. salt

4 firm, ripe plums, each cut into 8 wedges 1 large egg

1/4 c. plus 2/3 c. sugar 2/3 c. sour cream

1 c. all-purpose flour 1 t. pure vanilla extract

3/4 t. baking powder

1. Heat oven to 350. Butter 8 in. cake pan and line with parchment paper.

2. Melt 1 T. butter in large skillet over med-high heat. Add plums and 1/4 c. sugar and cook, tossing until sugar dissolves and juices from plums become syrupy, 3 to 4 min. Arrange plums in cake pan in slightly overlapping concentric circles, starting from the outside. Pour any pan juices over plums.

3. In a small bowl, whisk together flour, baking powder, baking soda, and salt.

4. With an electric mixer, beat the remaining 1/2 c. butter and 2/3 c. sugar until fluffy. Beat in egg, sour cream, and vanilla. Gradually add flour mixture, mixing until just incorporated.

5. Pour batter over plums and bake until toothpick inserted in center comes out clean, 50 - 55 min. Let cool in pan for 1 hour. Place large plate over the cake pan and invert the cake onto the plate. Serves 8.

We look forward to more of these great, easy recipes!! Thanks, Kelly.

Baked Beef Ziti

A yummy, quick main dish...

12 oz. uncooked ziti (or any tube pasta)

2 tsp. olive oil

2 medium garlic cloves

1/3 lb. ground beef (can use a little more, if you prefer)

1 tsp. dried oregano

1 tsp. dried thyme

1 tsp. dried rosemary

(Instead of all these, you can substitute Italian seasoning; most brands have all these in it already!)

1/2 tsp. salt

1/2 tsp. pepper

28 oz. crushed tomatoes

1 c. mozzarella cheese, shredded

Preheat oven to 350.  Cook pasta according to package directions; drain and set aside.

Heat oil in medium saucepan over medium heat; brown beef--adding in garlic.  Drain the beef.  Add beef back to pan and add spices.  Add tomatoes and bring mixture to a boil; reduce heat and simmer about 5 minutes.

Spoon a small amount of beef-tomato mixture into bottom of a 4 quart dish (just enough to cover the surface); top with half the cooked ziti.  Next, layer with half of remaining beef mixture and half the cheese.  Layer with remaining ziti then top with remaining beef mixture and sprinkle with remaining cheese.  Bake until cheese is golden and bubbly, about 30 minutes.