The mission of Grace Church is to nurture a Christian community in which all individuals are inspired to grow spiritually in grace, reflecting the love and joy of Christ.

Grace Church favorite recipes

So many wonderful cooks at Grace Church! Here are a just a few of our favorite recepies.

Crock Pot Beans

• 8 slices bacon
• 4 onions, sliced into rings
• 1 c. firmly packed brown sugar
• 1 tsp. dry mustard
• 1/2 tsp. garlic powder
• 1 tsp salt
• 1/2 c. Vinegar
• 2 (15-oz.) cans great northern beans, drained
• 1 (16-oz.) can green lima beans, drained
• 1 (15-oz.) can red kidneys beans, drained
• 1 (28-oz.) can pork and beans

Cut bacon into 1-Inch strips and fry until crisp. Drain, reserving drippings crumble, and set aside. In crock put, place bacon drippings, onions, brown sugar, mustard, garlic powder, salt, and vinegar.

Cover pot and place on high setting for 20 minutes. Add northern beans, lima beans, kidney beans, pork and beans and bacon. Stir to combine. Cover crock pot and cook on low setting 4-6 hours. Beans cannot cook too long. Serves 10-12. Note: Beans may be baked for 2-3 hours in a 325° oven.

Elizabeth McCoy

Party Meatballs

MEATBALLS

• 1 lb. hot sausage
• 1 lb. mild sausage
• 2 eggs, slightly beaten
• 2/3 c. Pepperidge Farms herb stuffing
• 1 T. onion powder

Mix together sausage, eggs, herb stuffing and onion powder. Form into balls, Brown over medium heat on all Saudis. Drain meatballs.

SAUCE

• 1 c. ketchup
• 1 c. chili sauce
• 4 T. soy sauce
• 1/2 c. brown sugar
• 1/4 c. vinegar
• 2 c. Water

In a Dutch oven combine ketchup, chiIi sauce, soy sauce, brown sugar, vinegar and water. Bring 10 a boil; then reduce heat. Add cooked meatballs and simmer 1 hour. Freezes well. Easily doubles.

Margaret Prim

Calico Egg Sandwiches

• 4 hard-boiled eggs, chopped
• 3/4 c. cooked, diced bacon
• 1/4 c. grated cheddar cheese
• 1/4 c. finely diced celery
• 1/2 tsp. dry mustard
• 1/4 c. Mayonnaise
• 2 T. finely chopped onion
• 1/2 tsp. salt
• 1/4 tsp. Pepper
• 4 split and buttered English Muffins

Combine all egg salad ingredients and pile on muffin halves. Bake at 350° until cheese is melted and muffins are toasty.

Sally Hail

Mushroom Canapes

• 1 can French fried onion rings
• 1 c. mayonnaise
1/2 cup grated Parmesan cheese
• 1 (4-oz) can mushrooms, pieces and stems
• Party or pumpernickel rye

Drain mushrooms and mix all ingredients. Spread on bread slices and broil until bubbly.

Lessie Carter

Swiss chive spread

• 3 c. (12 oz.) Swiss cheese, finely grated
• 3/4 c. Mayonnaise
• 1/4 c. chives, chopped
• 1/2 tsp. salt
• 1/4 tsp. white pepper

Combine all ingredients and serve with buttery crackers.

Judy Anderson

Pickled Shrimp

• 5 lb. thawed shrimp or fresh
• 1 gal. apple clear vinagar
• 1/2 c. Salt
• 2 T. Lee and Perrins sauce
• 1/2 can red pepper
• 2 boxes celery seed

Add salt, Lee & Perrins sauce, red pepper and celery seeds to vinegar. Bring to a boil in a large pot. Reduce to simmer and add shrimp. Cover and cook for 10-12 minutes. Remove lid and let shrimp set in hot water for 15 minutes. Refrigerate after draining shrimp. Serve with cocktail sauce.

Susan Ferguson

Creamy corn dip

• 1/4 lb. (1 stick) butter or margarine
• 1 (8-oz.) pkg. cream cheese, softened
• 1 (12-oz.) can white shoe peg corn. Drained
• 1 (4·oz.) can hot chilies, chopped
• 1 tsp. green Tabasco

Melt butter. Stir in cream cheese until smooth. Add remaining ingredients. Bake at 350° approximately 30 minutes or until bubbly. Serve with corn chips or rye crisps.

Elizabeth McCoy

Wonderful Wild Rice Casserole

• 2 c. pecan pieces, lightly toasted
• 1 c. wild rice
• 4 c. Water
• 1 tsp. Salt
• 2 (6.2 oz.) pkgs. long grain and wild rice mix
• 3 3/4 c. chicken broth
• 2 c. finely chopped celery
• 1 c. lineally chopped onion
• 1/2 c. butter
• 2 c. golden raisins

Preheat oven to 350°. Cook wild rice in boiling salted water for 1 hour. Prepare long grain and wild rice mix per package directions, but use broth instead au water. Sauté celery and onion in butter. Combine cooked wild rice, rice mix, pecans, raisins and sautéed vegetables. Pour into greased 13 x 9 baking dish. Bake 20 - 30 minutes or until heated.

Sondra Price

Herb fried tomatoes

• 5 or 6 firm green tomatoes
• 1/2 c. milk or cream
• 1/4.c.Flour
• 1/4 c. corn meal 2 T. brown sugar
• 1/8 tsp. merrierm
• 1/8 tsp. dill weed
• 1/4 tsp. celery seed
• 1/2 tsp. salt
• 1/4 tsp. pepper

Mix all ingredients (except tomatoes and milk). Cut firm tomatoes into slices. Dip first into milk and then into flour and com meal mixture. Fry in margarine in skillet on moderate heat until crisp, brown and tender. Bet you can’t eat just one!

Georgiana Combs,
A 1984 Grace Church Classic

Chicken Breasts alla Margherita

• 3 lb. boneless chicken breasts 6 halves
• 1/4 c. flour
• 1 tsp. salt
• 1/8 tsp. ground pepper
• 1/4 T. Butter
• 2 oz. Proscuitto or country ham
• 4 oz. Fontina cheese sliced
• 1/2 c. white wine
• 1 T. brandy
• 1 can chicken broth

Remove skin from chicken. Combine loller, salt and pepper and dredge chicken in loller mixture. Heat butler in heavy skillet. Cook chicken slowly about 7 minutes. Larger breasts may take longer. Flee move to a shallow 2-quart baking dish. Arrange a slice of ham on chicken and top with a slice lo Fontina cheese. Into brown juice of pan stir the wine, chicken broth and brandy. Simmer until liquid is reduced and slightly thickened, about 5 minutes. Pour in baking dish with breasts. Bake uncovered for 15 minutes or until hot and bubbly and chicken is done.

Becky Wood
In Memory of Tucky Forbes

Spinach Lasagna

• 1 c. chopped onion
• 1 c. sliced mushrooms
• 3 oz. (1/3 less fat) cream cheese
• 1 (12-z.) container low fat cottage cheese
• 1/3 c. low fat sour cream
• 1/2 c. grated Parmesan cheese
• 2 lg. eggs
• 2 (10oz.) pkgs. frozen chopped spinach, thawed, drained and squeezed dry
• 12 cocked lasagna noodles
• 1 (27.5 oz.) jar low fat pasta sauce
• 1 c. shredded part skim mozzarella cheese
• 1 c. Parmesan cheese
• 1/2 c. shredded sharp cheddar cheese

Preheat oven to 350°. Sauté onion and mushrooms in cooking spray and set aside. Beat cream cheese till smooth; add cottage cheese. sour cream, Parmesan cheese, and eggs. Mix well. Add onion and mushrooms and spinach. Mix well and spread half of mixture in bottom of 13 x 9 inch greased baking dish. Arrange 3 noodles over the mixture; top with 1 cup of spinach. 3/4 cup of pasta sauce, 1/4 cup mozzarella cheese and 1 T. Parmesan cheese. Repeat layers, ending with Parmisan. Bake 50 minutes covered. Add a sprinkling of cheddar cheese, bake for an additional 10 minutes. Let stand or 10 minutes.

Ginny Lawson
A 1984 Grace Church Classic Lenten Luncheon Favorite

Chicken Chowder

• 1 chicken breast, cut in small pieces
• 3 T. butter
• 1 c. onion, chopped
• 1 tsp. garlic, minced
• 2 cans creamed corn
• 1 tsp. cumin, ground
• 1 c. chicken broth
• 2 c Half and Half (or evaporated no lat milk)
• 8 oz. Monterey Jack cheese with hot peppers, grated
• 3 T. fresh parsley, chopped
• 1 med. fresh tomato

Brown chicken in butter with onion and garlic. Add chicken broth to pan. Bring to boil. Decrease heat and simmer 5 minutes. Add corn, cumin, cream and cheese. Sir constantly on low to medium heat until cheese melts. Can prepare one day ahead and stop here. Reheat carefully since it burns easily. When ready to serve, add tomatoes and parsley. Fills one crock pot.

Sondra Price

Texas Jail Chili

• 1 lg. onion, chopped
• 3 lb. ground chuck
• 1 1/2 T. paprika
• 1-1/2 tsp. cumin
• 1-1/2 tsp. oregano
• 3 tsp. salt
• 3 cans tomato sauce (14.5 oz.)
• 1-1/2 tsp. pepper
• 3 - 4 T. chili powder
• 4 -1/2 c. water
• 2 cans chili beans

Brown meat in a Dutch oven or pot. Add onion and cook until soft. Drain off grease. Add tomato sauce, seasonings, water and beans. Simmer slowly for 3-4 hours.

Anne Noel

Yellow Pepper Soup

• 1 T. butter
• 2 med, carrots, diced
• 1 med. onion, diced
• 1 lg. yellow pepper, cut up
• 1 1/4 c. chicken broth
• 3 oz. cream cheese
• 1/2 c whole milk or half-and-half
• 1/2 tsp. salt
• Shake cayenne pepper and nutmeg.

Melt butter in large pan. Add veggies and sauté slowly until tender. Add the chicken broth and simmer for about 20 minutes. Add the cream cheese and milk. Cool slightly and put in blender to blend completely smooth. Serve either hot or cold. Top with homemade croutons for a bit of crunch. Delish!

Frances Payne

Blueberry Muffins

• 1/2 c. butter
• 3/4 c. sugar
• 2 eggs
• 2 c. flour
• 1/2 tsp. salt
• 1 tsp. baking powder
• 1/2 tsp. soda
• 1 c. sour cream
• 1 tsp. vanilla
• 1 or 2 c. fresh or frozen blueberries (thawed)

Cream butter and sugar, Beat in eggs. one at a time. Add sour cream and vanilla. Sift dry ingredients together and stir into egg mixture. Fold in blueberries by hand. Grease and flour muffin pans (including tops). Pile batter high in baking cups. Bake at 400° for 12 minutes or until done. Cool before removing from pans. Makes one dozen.

Steve Wiggin

The Good Cookie

• 1 c. vegetable oil
• 2 sticks butter softened
• 1 cup brown sugar, firmly packed
• 1 c. white sugar
• 1 egg, beaten
• 1 c. crushed cornflakes
• 1 c. dry old fashioned oatmeal
• 1 c. chopped pecans
• 1 tsp. salt
• 1 tsp. vanilla
• 1 tsp. soda
• 3-1/2 c. flour

Mix oil, butter, brown sugar, and white sugar. Add egg. Beat well. Add cornflakes, oatmeal, pecans, salt, vanilla, soda and flour. Shape into walnut size balls. Place on ungreased cookie sheet. Dip bottom of glass into bowl of sugar and press to flatten cookies. Bake 14 minutes at 375°.

Pam Vance

Italian Cream Cake

Cake

• 1/2 c. margarine
• 1/2 c. vegetable shortening
• 2 c. sugar
• 1 tsp. baking soda
• 5 eggs
• 2 c. plain flour (sifted twice)
• 1 c. buttermilk
• 3 - 1/2 oz. coconut
• 1 tsp. vanilla
• 1 tsp. coconut flavoringv

Icing

• 1 (8oz pkg.) Cream cheese
• 1/2 c. Margarine
• 1 lb box powdered sugar
• 1 tsp. Almond extract

Combine ingredients and beat well. Spread between layers and on top of cake.

Sarah Trombatore

New Orleans Bread Pudding

• 1 (10-oz.) loaf stale French bread, broken into pieces
• 2 c. milk
• 2 c. heavy cream
• 8 T. melted butter
• 3 eggs
• 1/2 tsp. Nutmeg
• 2 T. Vanilla
• 2 c. Raisins
• 1 c. Chopped coconut
• 2 c. Sugar
• 1 c. Chopped pecans
• 1 tsp cinnamon

Preheat oven To. 350°. Mix all ingredients, mixture should be moist but not soupy. Pour into buttered pan and bake for 75 mins. Serve with sauce.

Sauce

• 1 stick butter, melted
• 1 1/2 c. Powdered sugar
• 1 egg
• 1/2 c. Bourbon (or to taste)

Cream butter and sugar over medium heat until butter absorbed. Remove from heat and blend in egg. Gradually pour bourbon in, stirring constantly. Sauce will thicken as it sits.

Brenda Janis

Questions about Grace Episcopal Church?
Contact our office at 270.885.8757
216 East 6th Street
Hopkinsville, KY 42240