Panther Valley Ecumenical Church
Panther Valley Ecumenical Church
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| 16 slices of white sandwich style bread (cut off crust and cube) |
| 1 lb. cubed ham |
| 1 lb. sharp cheddar cheese, grated |
| 1 1/2 cup Swiss cheese (8oz.) cut into small pieces |
| 6 eggs, beaten |
| 3 cups milk |
| 1/2 teaspoon onion salt |
| 1/2 teaspoon dry mustard |
| 3 cups crushed Cornflakes |
| 1/2 cup melted butter |
Grease 9 x 13 glass baking dish. Spread 1/2 of the bread cubes evenly in dish. Add ham and both cheeses, cover with remaining bread cubes. Mix eggs, milk, onion salt and mustard. Pour evenly over bread cubes and refrigerate overnight. Combine cornflakes and butter for topping.
Bake at 375° for 40 minutes.
Serves 10 Top of page
Corn Chowder - Submitted by Christie Jurena
Ingredients:
| 2 tablespoons butter |
| 1/2 cup chopped onion |
| 3 tablespoons flour |
| 1 can chicken broth |
| 2 cups cubed potatoes |
| 2 cups half & half |
| 1 (15 oz) can of cream style corn |
| 1 (7 oz) can of niblets corn |
| 2 tablespoons chopped fresh parsley |
Melt butter in large pot. Stir in onion and cook for 5-6 minutes until tender. Add flour and cook for 1 minute. Stir in chicken broth and potatoes. Cover and cook for 10-15 minutes. Stir in half & half and both cans of corn. Cook uncovered 8-10 minutes until hot.
Serves 6 Top of page
Sweet Corn Bread - submitted by Christie Jurena
Ingredients:
| 1/2 cup butter |
| 1 cup sugar |
| 2 eggs |
| 1 cup yellow corn meal |
| 1 1/2 cup flour |
| 2 teaspoons baking powder |
| 1/2 teaspoon salt |
| 1 1/2 cup milk |
Cream butter and sugar, add eggs, beat well and then add corn meal to mixture. Mix thoroughly. Sift flour, baking powder, salt and add to above mixture. Gradually add milk and mix well. Grease deep (2-2 1/2 inch) baking pan and add mixture.
Bake at 375° for 30-40 minutes.
Check with wooden toothpick and make sure it comes out dry.
Serves 8-10 Top of page
Meat Sauce - submitted by John Jurena
Ingredients:
| 1-2 cloves of garlic (depends on your preference) |
| 1 large red onion |
| 2 large cans of whole tomatoes |
| 2 large cans of crushed tomatoes |
| 4 medium cans of Del Monte stewed tomatoes |
| 2 bay leaves |
| 2 lbs ground beef (turkey can be substituted) |
Sauté garlic and red onion in large pot with olive oil. Add all ingredients except meat. In large fry pan cook meat breaking apart into small bits until fully cooked. Remove meat from pan and drain off excess grease. Add meat to tomato mixture and stir until fully mixed. Simmer 2 - 3 hours on low. Serve over your favorite pasta.
Serves 12-16 Top of page
Apple Crisp - submitted by Lynn Jurena
Ingredients:
| 6-7 Large Apples - Granny Smith are best |
| Sugar & Cinnamon |
| 1 cup flour |
| 1 teaspoon baking powder |
| 3/4 cup sugar |
| 1 egg - beaten |
| 1/2 cup melted butter |
Peel and cut apples, then place into baking dish. Sprinkle apples with cinnamon and sugar. Mix flour, baking powder, sugar and egg in medium bowl to create topping mixture. Pour this mixture over apples. Pour melted butter over top of apples and topping.
Bake uncovered 30-40 minutes at 350°.
Once baked, serve topped with vanilla ice cream. (Optional)
Serves 8-10 Top of page
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1490 Route 517, PO Box 463, Allamuchy NJ 07820
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