Mix all dry ingredients together. Mix together honey, milk, and melted butter. Stir well. Mix with four mixture. Knead well. Dough will be cookie consistency by sticky. Divide into 4 parts. Roll flat (no more than 1/4" thick). Place in greased round pans (if possible) or cookie sheet. Score into bite size pieces and brush well with olive oil. Bake at 375 for 8-10 minutes, until golden brown. Makes 4 loaves. Serves 100-150 people (depends on scoring).

Hot Fruit Salad (Good For The Holidays)

1 jar (25 oz.) chunky applesauce (undrained)

1 can (21 oz.) cherry pie filling (undrained)

1 can (20 oz.) pineapple chunks (undrained)

1 can (15 ¼ oz.) sliced peaches (undrained)

1 can (15 ¼ oz.) apricot halves (undrained)

1 can (15 ¼ oz.) pear halves (undrained)

1 can (15 oz.) mandarin oranges (undrained)

Place fruit in a crock pot and stir together gently.

Combine ½ C. packed brown sugar and 1 tsp. ground cinnamon.

Sprinkle cinnamon and sugar over fruit, cover, and cook on low for 3-4 hours.

Serve warm. Yield: 16 servings.

First Place Chili Recipe!!!

Here is the recipe from Tom Morrison for his chili which took first place in the 2009 chili cook off:

2 ½ lbs. chopped meat 2 (4oz) cans mushrooms, chopped

1 tsp. adobo (seasoning) 1 green bell pepper, chopped

1 can okra 1 onion, chopped

½ tsp salt – ½ tsp pepper 1 large can crushed tomatoes

1 ½ tsps chili powder 1 large can kidney beans

5 dashes Tabasco 1 (15oz) can pinto beans

Brown meat and drain off fat. Put meat in a 1 qt. pot and add 2 cups water. Add remaining ingredients. Simmer low for 2 hours. Keep pot covered. Stir occasionally. Tom Killean, Ladder 55

Moose Chili (by Paul Cook)

1 ½ lbs. ground Moose meat (or venison) 1 cup tomato or V8 juice

1 large onion, chopped 1 TBS. sugar

1 qt. tomatoes ½ tsp. salt

½ qt. water 1 tsp. garlic powder

1 sweet pepper, chopped 2 TB. Rice

1 TBS. chili powder 2-15oz. cans kidney beans

8oz. can chopped green chilies Hot sauce, if desired

Brown meat and onions-drain if fatty. Combine all but beans. Simmer low heat 1-2 hours.

Add beans last 15 minutes. Can add more juice or water if needed.

The Best Chili I Ever Ate (by Kay Champluvier)

2 tbs. vegetable oil 2 lbs. venison (or any ground meat)

1 cup diced onions 1 medium red or green pepper, chopped

16 oz. can diced tomatoes 16 oz. tomato juice

16 oz. pork and beans 16 oz. kidney beans

1 ½ tsp. salt 1 tbs. garlic powder

1 tbs. chili powder 1 tbs. crushed red pepper

1 cup grated cheddar cheese 2 cups corn meal mix

15 oz. can cream corn ½ cup milk (add more milk if batter is too thick)

½ cup sugar

Brown meat in oil. Place in large pot. Add onions, tomatoes, juice, pork & beans, kidney beans, salt,

garlic, chili powder, & red pepper. Cook on medium heat for about 30 minutes, stirring occasionally. In a separate bowl, combine cornmeal, cream corn, milk and sugar. Pour chili in a deep 9X13 baking dish.

Sprinkle with cheese. Pour cornmeal mixture evenly over top. Bake in oven @400 degrees for 35 minutes,

Or until cornbread on top is golden brown.

Breakfast Egg Bake

10 slices buttered bread

½ lb. grated cheese

1 lb. ham, bacon, or sausage, cooked and cut up

6 eggs

3 cups milk

½ tsp. salt

Pepper to taste

Cut bread into cubes. In a 9X13 greased pan, layered bread, meat, and cheese until gone. Beat eggs, milk, and salt and pepper together and pour over top of all.

Bake at 350 degrees for about 45 minutes until thick and bubbly.

Can prepare the night before and refrigerate overnight, then bake in the morning.

Monkey Bread

1 24 Package of Rhodes Frozen Rolls

1/3 cup Butterscotch Pudding Mix (not instant)

½ cup Butter

½ cup Brown Sugar

½ tsp. Cinnamon

Grease an angel food cake pan or a bundt pan. Place a layer of frozen rolls in bottom of pan, leaving space between. Melt butter together with brown sugar and cinnamon. Sprinkle some of the pudding mix over the rolls then drizzle brown sugar mixture over top. Continue layering rolls, pudding mix, and brown sugar mixture, ending with pudding mix and brown sugar mixture.

Cover with plastic wrap and a dish towel and let sit overnight.

Bake at 350 degrees for 30 minutes.

Spinach Salad with Strawberries

1 bunch of spinach

1head lettuce

1head Romaine lettuce

1 pt. fresh strawberries

1 cup shredded Monterey Jack cheese

½ cup walnuts

Tear spinach, lettuce and Romaine lettuce into small pieces. Place in large bowl. Wash and slice strawberries, add to lettuce mixture. Add the cheese and walnuts. Pour on the dressing (below) and toss to mix.

Red Wine Vinegar Dressing:

½ cup vinegar

1 cup oil

¾ cup sugar

2 cloves garlic minced

½ tsp. salt

½ tsp. paprika

¼ tsp. pepper

Pastor Jira’s Banana Chocolate Chip Surprise

1 c sugar 2 eggs

1 c flour 1 tsp vanilla

½ tsp salt 1 c chocolate chips

1 tsp baking soda 2 Tbsp vegetable oil

½ c milk 2 bananas

2 tsp water

Preheat oven to 350° (or 325° for glass baking dish).

Mash bananas with 2 tsp water. Add eggs, vanilla, oil, and milk, and mix well. Add flour, salt, and soda and mix thoroughly. Pour into a greased 9x13” pan.

Bake for 8-10 minutes, and then pour chocolate chips over the top. Continue baking for 15 minutes or until toothpick inserted in the center comes clean.

Variation on Chocolate: Chop larger blocks of chocolate into chip size pieces to make one cup. Be sure there is about ½ cup of powdery chocolate from chopping the larger block of chocolate. Sprinkle the powdery chocolate and the chunks over the cake mixture after 8-10 minutes of cooking. Bake another 15 minutes or until toothpick inserted in center comes clean. This creates a caramelized chocolate on the top of the cake and larger chunks of chocolate inside the cake.

Knock-You-Naked Brownies

1 package German Chocolate Cake Mix (18.5 oz)

1c chopped nuts

1/3c + 1/2c evaporated milk divided

1/2c melted butter

60 vanilla caramels unwrapped (one 14 oz package)

1c semi-sweet chocolate chips

In large mixing bowl, combine dry cake mix, nuts, 1/3 evaporated milk, and melted butter. Press half the batter into the bottom of a greased 9x13 glass baking dish. Bake in a preheated 350° oven for eight minutes

In the microwave or top of a double boiler melt caramels with leftover 1/2c evaporated milk. When caramel mixture is well mixed, pour over baked layer. Cover with chocolate chips. Chill for an hour or until caramel is hard.

Press the remaining batter on top of chips. Return to oven and bake 28 minutes (or less for gooier brownies). Let cool before cutting.

Chocolate Trifle

1 19.8 oz package fudge brownie mix

1/2c coffee liquor (Kahlua, Kamora, or other commercial liquor,

or make your own)

3 3.9 oz packages chocolate instant pudding mix or 2 – 5.9 oz packages

1 12 oz container Cool Whip or 12 oz whipped cream

3 1.4 oz Heath bars crushed

Prepare fudge brownie mix according to package directions (follow directions for cake-like brownies by adding 1 extra egg), and spoon into a greased 13x9x2 inch baking pan. Bake brownies according to package directions.

Prick top of warm brownies with a fork at 1-inch intervals; drizzle with liquor. Let cool. Crumble.

Prepare chocolate instant pudding according to package directions, omitting chilling.

Place 1/3 of crumbled brownies in bottom of a 3-quart trifle dish. Use a clear dish so the layers can be seen. Top with 1/3 each of pudding, Cool Whip, and crushed Heath bars. Repeat layers twice with remaining ingredients, ending with crushed Heath bars.

Cover and chill 8 hours. Makes 16-18 servings.

Serving Tip: Tastes great served with strawberries.

Community

Trinity Evangelical Lutheran Church, 908 South Main, Towanda PA 18848, (507) 265-5322 trinluth@epix.net

Trinity Evangelical Lutheran Church Is A Member of the Northeastern Pennsylvania Synod of the Evangelical Lutheran Church in America