Cook Book

He that Hath An Ear let him hear what the Spirit saith unto the churches. Rev. 3:6

A Taste of Glory!

Shirleen Mitchell

I pray that we are all enjoying the beautiful summer months! As we fellowship with family reunions, gatherings and barbecues we must also keep in mind to eat healthy as well as enjoy the foods! My family loves to barbecue (we use hickory chips to enhance flavor) meats and fresh vegetables on the grill. I want to share some quick and easy recipes that you may use to bake or barbecue. You don't have to spend a lot of time in the kitchen but can go out and enjoy the beach, picnicking , amusement parks and summertime weather.

Main Dishes

Crab Quiche

1 1/2 c. shredded Cheddar cheese 2 Tbsp. flour

4 eggs, beaten 1 1/4 c. half and half

1/2 c. green onion, finely chopped 3 cans crabmeat or 6 oz. fresh

1/2 tsp. salt 1 unbaked pastry shell

pepper to taste 1 pkg. spinach souffle, partially thawed

Toss flour with cheese. Mix in half and half, eggs, seasonings, onion, crabmeat and souffle. Thoroughly mix. Pour into pie shell. Bake at 350 degrees for 60 minutes or until set.

Grilled Cod Steaks

1 onion, thinly sliced lemon slices

1 bay leaf seasoning salt (to taste)

1/4 c. fresh chopped parsley 2 Tbsp. olive oil

2 lbs. of cod steaks

Combine all ingredients in a bowl. Add cod steaks and marinate overnight. Place cod steaks on hot grill, turning once. Serve with lemon slices and a spinach salad.

Pan Pizza

1 lb. frozen pizza dough, thawed 1 (8 oz.) can tomato sauce

1 (6 oz.) tomato paste 1 tsp. onion powder

1 tsp. dried oregano 1 c. shredded mozzarella

Toppings: 1 fresh tomato, diced 4 oz. cooked ground beef 3 oz. pepperoni

1 large green bell pepper 5 mushrooms sliced 1 red onion, sliced thin

3 sticks of string cheese, sliced into cubes

Set oven rack in the lowest position. Preheat oven to 400 degrees. Grease an 8 inch round ovenproof skillet. Press dough into prepared skillet. In small bowl, combine tomato sauce, tomato paste, onion powder and oregano; mix well. Spread sauce over dough, leaving a 1/2 inch border. Sprinkle mozzarella over sauce. To prepare toppings, arrange as desired. Bake pizza until the cheese is bubbly and the crust is golden brown, about 20 minutes. Slice into wedges.

Honey Mustard Chicken

1 whole chicken cut - up 1 jar clover honey 3 Tbsp. white - wine cider /vinegar

1 Tbsp. chopped green onions 1 tsp. Dijon mustard 1/2 tsp. dried 1/2 tsp. dried oregano

Rinse chicken with cold water and pat dry with paper towels. Preheat oven to 400 degrees. Line a baking pan with foil. Spray foil with nonstick canola oil cooking spray. Measure 1/4 c. honey. In a small, stir together and dry mustard. Add honey, green onions, Dijon mustard, thyme and oregano. Mix well. Place chicken in prepared pan. Brush chicken with half of honey mustard sauce. Bake, turning once and brushing with remaining sauce, until chicken is cooked through and no longer pink, about 30 min.

Veggies

Grilled Vegetables

1 medium yellow squash 1 medium green squash 1 large tomato

1 medium sweet onion large pkg. of mushrooms 1 green/red pepper

2 corn on the cob 2 large red potatoes Italian salad dressing

wooden skewers (soaked in water for 10 minutes)

While skewers soak in water, wash and thick slice squash, chunk onion, tomato and pepper but leave mushrooms whole. Toss vegetables in Italian dressing, allow to marinate for 10 minutes. Put marinated vegetables on skewers and grill turning once.

Spinach Salad

6 slices of bacon or 1/2 c. imitation bacon chips 1/8 tsp. freshly ground black pepper

1 lb. fresh small leaf spinach 2 hard boiled eggs, chopped finely

2 tsp. Worcestershire sauce 1 Tbsp. fresh parsley, chopped finely

1/4 c. red wine vinegar 1/2 tsp. salt

In heavy skillet, fry bacon until crisp. Drain well on paper towels: keep fat warm in pan. (If using imitation bacon chips, warm 1/4 c. olive oil in microwave. Remove spinach stems and wash very well under cold water, drain and dry thoroughly with paper towels. In a large salad bowl, combine mustard with Worcestershire sauce and vinegar; whip with a wire whisk until well blended. Add spinach leaves. Sprinkle with salt and pepper, toss lightly. Add warm bacon fat or olive oil and toss. In a small bowl, combine chopped eggs with parsley and sprinkle over salad. Sprinkle crumbled bacon or imitation bacon bits over salad.

Fruits & Sweets

Carved Melon Bowls

2 medium ripe cantaloupe melons 2 small ripe honey dew melons

Filling:

1 cup of each: raspberries, sliced strawberries, seedless grapes, sliced peaches and apricots. Cantaloupe and honey dew carved out with melon baller. Toss with 3 Tbsp. honey, 3 Tbsp. fresh lemon juice. Chill. Also add a scoop of your favorite ice cream or sherbet.

Using a sharp tipped paring knife cut a zigzag pattern around the middle of each melon. Separate halves of melons. Scoop out seeds and scoop out with the melon baller. Spoon chilled fruit into prepared melons, top with a scoop of your favorite ice cream or sherbet.

Triple Chocolate Bomb

1 box brownie mix 1 gal. vanilla fudge ice cream 2 jars chocolate fudge

Prepare brownie mix as directed on package. Cut into squares and line a glass bowl with the brownies. Spoon in ice cream and place in freezer for 6 hours. Flip brownie bomb onto a plate, heat fudge in microwave for 35-40 seconds and pour onto bomb and freeze for at least another 3 hours and serve cold.

Impossible Pie

1 c. sweetened coconut, flaked 1/2 c. Bisquick baking mix

2 c. milk 3/4 c. sugar

4 eggs 1 tsp. vanilla extract

Blend all ingredients together. Pour into a greased, 10 inch pie pan. Bake in 375 degree oven for 45 minutes.

Crustless Peach Pie

8 firm, ripe peaches, peeled, cored and sliced 1 Tbsp. sugar

1 c. flour 3/4 c. butter 1 tsp. cinnamon

1 egg 1 c. sugar dash of salt

Fill deep dish (10 inch) pie plate 3/4 full with peaches. Sprinkle with 1 tablespoon of sugar and cinnamon. Melt butter and mix in sugar, flour, salt and beaten egg. Pour evenly over fruit. Bake for 55 minutes in a 350 degree oven. (In the fall apples may be substituted)