Recipes

Okay ladies…this is how it will look! We’ve put on a couple of recipes just to get the ball rolling.
You may choose whether or not you want to have your name posted. Currently, we’re especially looking for fall recipes, harvest meals and quick suppers, but if you have other ideas…send away! Get those recipes, decorating ideas and other fun stuff coming! We’ve got lots of creative cooks, decorators, crafters, etc. in our area. It’s time we share what a great area we have around here! Simply e-mail the recipe or directions and preferrably a picture to teresa@wolchristiancenter.com We’ll let you know when your idea is posted.
Do you have a friend that has their porch or yard decorated with fun things for fall? Some beautiful fall flowers? Let’s share! We are looking for things that we can do here in rural NE. Keep checking back for what’s new! Do you use Pinterest? You can pin these at the bottom of the page!
Need a quick supper idea? Try this!

Ham and Rice Bake
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

1 cup (4 ounces) shredded cheddar cheese, divided

1 package (16 ounces) frozen California-blend vegetables, thawed

1 cup cooked rice

1 cup cubed fully cooked ham

In a large saucepan, combine the soup and 1/2 cup of the cheese; cook and stir until the cheese is melted. Stir in the vegetables, rice and ham. Transfer to a greased 1-1/2 quart baking dish. Sprinkle with the remaining cheese. Bake, uncovered, at 350 degrees for 25-30 minutes or until heated through. Yield: about 4 servings.
Pumpkin Bread
3 cups sugar

1 cup cooking oil

4 eggs

3 1/3 cups all-purpose flour

2 teaspoons baking soda

1 1/2 teaspoons salt

1 teaspoon ground cinnamon

2/3 cup water

1 15 ounce can pumpkin

1. Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up the sides of two 9x5x3 inch, three 8x4x2 inch or four 7 1/2×3 1/2×2 inch loaf pans.

Set aside. In an extra-large mixing bowl beat sugar and oil with an electric mixer on medium speed. Add eggs and beat well; set sugar mixture aside.

2. In a large bowl combine flour, baking soda, salt and cinnamon. Alternately add flour mixture and the water to sugar mixture, beating on a low speed after each addition just until combined. Beat in pumpkin. Spoon batter into prepared pans.

3. Bake for 55 to 65 minutes or until a wooden toothpick inserted near centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. Wrap and store overnight before slicing.

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By | 2017-02-20T04:50:36+00:00 September 18th, 2015|Home Fires|0 Comments

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