Our Favorite Recipies

At FHBC we love to eat. Here are a few of the recipies for the things we love to eat as we gather in fellowship.

OCTOBER 11, 2009--FELLOWSHIP DINNER RECIPES

Cheesy Potato Casserole  Penny Mauger

These amounts should be enough for (3) 8”x8” casserole dishes

2lb bag frozen hash brown potatoes

½  stick margarine or butter, melted

1 can cream of chicken soup (10 ½  ounces)

½ onion, diced

1 pint sour cream

12 oz shredded cheddar or Colby cheese (or 2-3 cups)

½  teaspoon salt

½  teaspoon pepper

 

Thaw potatoes just enough in the microwave to separate the pieces.  Combine the rest of the ingredients in a large mixing bowl, stirring until smooth.  Add potatoes and spoon into 9”x13” glass baking dish.  Bake 1 hour at 350°.

 

 

Yummy Meatloaf 

1 lb ground chuck

1 lb ground pork

1 lb ground ham

1 teaspoon salt

½ teaspoon pepper

½ cups ketchup

1½ cup bread crumbs

1 can evaporated milk

¼  cup onion, diced

½ teaspoon dry mustard

 

Soak bread crumbs in milk.  Mix all ingredients together well.  Shape into 2 loaves down the sides of 9”x13” glass or aluminum baking pan.  Bake at 350° for ½ hour.  Remove from oven and drain grease.  In small saucepan combine 1 cup packed brown sugar, ¼   cup apple cider vinegar, and ¼  cup water.  Boil together for 5 minutes.  Pour this over the meatloaves and bake for 1 more hour.

 

 

Pumpkin Cheesecake

8”x8” baking pan

Crust:

·         2/3 cups flour

·         2/3  sticks margarine (1/3 cup)

·         2 tablespoons sugar

·         1/3 cup pecans, chopped

Cut margarine into flour, sugar and pecans until mixture resembles fine crumbs.  Pat in bottom of tinfoil lined baking pan.  Bake at 350° for 10 minutes.

 

Sour Cream Topping:

·         1 ½ cups sour cream

·         2 tablespoons sugar

·         ½ teaspoon vanilla

Beat the above ingredients together until smooth.

 

Cheesecake:

·         8oz packages cream cheese

·         ¾  cups sugar

·         2 tablespoons flour

·         1 teaspoons cinnamon

·         ¼  teaspoons nutmeg

·         ¼  teaspoons ginger

·         ¼  teaspoons vanilla

·         3 eggs

·         16 ounces canned pumpkin

 

Beat cream cheese, sugar and the flour in large mixing bowl until creamy.  Beat in remaining ingredients except topping until smooth; pour over crust.  Bake until knife inserted 1” from edge comes out clean, about 55 minutes.  Immediately spread with Sour Cream Topping.  Refrigerate at least 4 hours.

 

*For a 9”x13” pan, multiply amounts by 1.5.