Recipes: Bountiful Table

During 2002, My mom was serving at the Rockville United Methodist Church in Rockville, Connecticut. As a fund rasier for the sunday school, the church put together a cookbook.

My mom wrote a prayer/ song that appears in the book, as well as adding a few recipes from her kitchen. One of my favorites is the Jambalaya which I have added to this entry.

In the Cookbook, it says that profits will be used to purchase new audio/video equipment, and furniture for the classes.

The following recipes are from The Boutiful Table Cookbook:

Pork & Sauerkraut Supper
6 Pork Ribs, country style
2 Tablespoons Oil
1 Medium Onion, diced
1 Cup Apple Juice, divided
No 2 Sauerkraut, drained
2 Apples, diced
2 teaspoons Brown Sugar
Salt & Pepper to taste

Brown pork in oil. remove from pan. Cook onion in drippings until tender. Stir in 1/4 cup apple juice. In large covered casserole combine onion, drippings, sauerkraut, apples, sugar, and remaining apple juice. Tuck pork into sauerkraut mixture, and sprinkle with salt and pepper. Cover and bake at 350 degrees for 2 hours, basting occasionally.

Italian Beef Sandwichs
6-10 pounds, Chuck Roast
1 Cup Water
2 Packages, Au Jus Mix
2 Packages, Italian Salad (Dressing) Mix
2 Sweet Onions, sliced thin
3 Red Peppers, sliced thin
Sub or Hoagie Rolls

Cook chuck roast at 325 degrees for about 1 to 1 1/2 hours in water. When three-quarters done, cool, and slice thin. Take broth from meat and bring to a gentle boil in a saucepan, adding au jus and salad mixs. Slice peppers and oinions thin. Put beef, peppers, and onions in a crockpot, add juice. Cook at least 2 hours. Serve on buns.

Jambalaya
1 Tablespoon Olive Oil
1 Large Green Pepper, chopped
1 Medium Onion, chopped
2-4 Cloves Garlic, chopped
1 (28 ounce) can Plum Tomatoes
2 Cups Tomato Juice
1 Teaspoon Thyme
1 Bay Leaf
2 Tablespoons Chili Powder
2 Teaspoons ground Cumin
1/4 - 1/2 Teaspoon Cayenne Pepper
3 Cups cooked Brown Rice
1 - 1 1/2 pounds frozen cooked Shrimp
1/4 Cup chopped Parsley

Saute green pepper, onion, and garlic in olive oil over medium heat in a 4 - quart saucepan until vegetables are tender. Add tomatoes, tomato juice, thyme, bay leaf, chili powder, cumin, and cayenne pepper. Cover and simmer 30 minutes. About 30 minutes before serving, add cook rice, and srimp; heat until hot throughout. remove bay leaf and add parsley. Serves 6-10, depending on size of portions.

Chicken & Mushroom Dijon
6 skinless, boneless, Chicken Breasts, halves
Salt & Pepper, to taste
1/2 Cup + 1 Teaspoon unsifted Flour
1/2 teaspoon Paprika
1/3 Cup Vegetable Oil
8 ounces sliced fresh Mushrooms
3/4 Cup chopped Onion
1 Pint Half and Half
1-2 Tablespoons Dijon Mustard
2 Teaspoons chicken flavor Instant Bouillon
1 Teaspoon Basil
1 Teaspoon Thyme
1/2 Cup Red Bell Pepper
1 (16 ounce) package extra broad Egg Noodles, uncooked

Season chicken lightly with salt and pepper. In paper or plastic bag, combine 1/2 cup flour and paprika. Add chicken pieces; shake to coat lightly. In a large skillet, over medium heat, cook chicken in oil until tender. remove from skillet; drain. In drippings, cook and stir mushrooms and onions until tender; stir in 1 tablespoon of flour the half and half, mustard, bouillon, basil, and thyme. Cook and stir well until thickened. Add chicken and bell pepper; cover and simmer 15 minutes. Meanwhile, prepare noodles according to directions. drain well. Serve chicken and sauce over noodles. Serves 6.

Easy Chicken Pot Pie
1 Can Cream of Mushroom Soup
1 (16 ounces) Bag frozen mixed Vegetables
1 1/2 Cups Chicken Broth
2 Cups cooked diced Chicken
1/2 Stick Margarine
1/2 Cups Milk
1 1/2 Cups Bisquick

Mix the soup, vegetables, chicken broth, and chicken together in a bowl. Pour mixture evenly into a greased 9 x 13 inch pan. Melt margarine and add milk and bisquick. Mix well. it will be runny. Pour over chicken mixture. Bake at 350 degreses for 1 hour or until top is brown.
NOTE: Equivant amounts of canned or fresh vegetables can be substituted for frozen.

If your group or orginzation would like to create a cookbook of your own, you can reach Morris Press Cookbooks at PO Box 2110, Kearney, NE, 68848, USA; Calling 1-800- 445-6621; or visiting, www.morriscookbooks.com