× Home About Us Schedule Partnership Resources
Articles Studies Message Outlines School Prayer Witness Cards
Favorite Dishes Household Products
Store Contact Us


During our travels, we have made friends who have different ways of life and like different things.  One of these differences is in the foods that they eat.  We have picked up recipes along the way from different places.  In this list, you will find some of our favorites, along with other recipes that we like.  Enjoy!

All-In-A-Minute Supper Dish

All-In-A-Minute Supper Dish

1 pound Ground Turkey
1 small Onion
½ teaspoon Salt
¼ teaspoon Pepper
1 cup frozen Vegetables
1 box Tater Tots
1 can Cream of Mushroom Soup
½ cup Milk to dilute soup

DO NOT BROWN MEAT AND ONION. Layer all ingredients in buttered 2 quart casserole.
Bake at 350° for 50-60 minutes until bubbly and brown.

Yields 6 servings

Bill's Sausage Seasoning

Bill’s Sausage Seasoning

1 teaspoon sage (if store-bought, double the amount)
1 teaspoon salt
½ teaspoon black (or white) pepper
1/8 teaspoon cayenne pepper
Pinch of cumin
Pinch of Curry
1/8 teaspoon caraway seeds

¼ teaspoon minced garlic
¼ teaspoon crushed red pepper (for added heat)

Mix all ingredients together. This recipe will season 1 pound of ground turkey.

Bill's Cobbler

Bill's Cobbler


Fruit Mixture:
6 Medium to Large Peaches, Pears or Apples
1/2 cup White Sugar (or Evaporated Cane Juice)
1/2 cup Brown Sugar
2 teaspoons Lemon Juice

1 cup Baking Mix (see notes)
1 cup Sugar
1 cup Milk

1/4 cup Sugar
1 teaspoon Ground Cinnamon

3/4 stick (6 tablespoons) Butter
9x13 Baking Pan

Peel and core fruit and cut into slices. Place fruit in a pot and add sugar, brown sugar and lemon juice.
Cook on med-low temperature, stirring occasionally until fruit is tender and liquid forms a rich syrup.

Meanwhile, combine baking mix, sugar and milk to make the batter. The batter will be about the consistency of a slightly thick pancake batter.

In a small bowl, combine the sugar and cinnamon for the topping.

Preheat the oven to 350ºF. To assemble the cobbler, melt butter in baking dish. When butter is melted, pour fruit mixture into pan and spread evenly. Pour batter over fruit, evenly. Sprinkle topping mixture (cinnamon sugar) evenly over the top of the cobbler. Bake at 350ºF for 45 minutes.


Note: If you do not have a baking mix handy, like Bisquick or Pamela's, combine 1 cup all-purpose flour, 1 Tablespoon Baking Powder, 1 teaspoon salt and ¼ cup oil or shortening. Make sure the oil or shortening is cut into the mixture until mixture is slightly grainy. Combine this mixture to your sugar and milk to make the batter.

Taco Seasoning

Taco Seasoning

1/4 cup Dried Minced Onion Flakes
4 teaspoons Cornstarch or Arrowroot
2 Talbespoons Salt
4 Tablespoons Chili Powder
3 teaspoons Cumin
1-1/2 teaspoons Oregano
3 teaspoon Dried Garlic, minced
3 teaspoons Crushed Red Pepper Flakes
3 teaspoons Chicken Bouillon Cubes (3 cubes)

Place all ingredients in a food processor or blender and process on low for about 20 seconds. Makes about 1 cup.

Buttered Noodles (Pasta Dish)

Buttered Noodles (Pasta Dish)

Cooked pasta noodles
2 garlic cloves, minced
2 large onions, chopped
5 tbsp butter or olive oil or a combination of both
1 Tbsp parsley
salt and black pepper

Sauté onions and garlic in butter (and/or oil). Add salt and pepper to taste. May add herbs of choice or 8 oz. sliced mushrooms. Serve over pasta noodles. Optionally sprinkle Parmesan cheese on over top of plated dish.

Chicken Spaghetti (Pasta Dish)

Chicken Spaghetti (Pasta Dish)

1 lb. Spaghetti, quartered
1 lb. Chicken Breast, chopped
1 large onion, chopped
1 can Cream of Chicken soup
1 can Cream of Mushroom soup
1 cup Medium Salsa
1 cup Shredded Soy Cheddar or ½ cup Nutritional Yeast

Cook spaghetti. Cook chicken and onion in skillet. Add remaining ingredients and simmer. Add spaghetti to mixture and toss gently until spaghetti is well covered. Serve hot.

Egg Drop Soup

Egg Drop Soup

3 cups Chicken Broth
1 teaspoon Salt
1/8 teaspoon White Pepper
1½ tablespoon Cornstarch combined with ¼ cup Water
2 large Eggs
2 teaspoon Sesame or Corn Oil

Boil broth. Add salt and pepper. Mix cornstarch and water thoroughly and slowly add to soup, stirring until thick and boiling. In a bowl, beat eggs. Remove soup from heat and slowly pour eggs into soup. Stir once. Pour soup into tureen or individual bowls and garnish with oil.

*Optional: May add chopped spinach when adding salt and pepper.
Yields 4 servings

Lentil Soup

Lentil Soup

1 cup Lentils
¼ lbs Sausage
1 small Onions, minced
1 clove Garlic
1 cube Chicken Bouillon
6 cups Water

In a large pot, combine all ingredients and bring to a boil. Reduce heat and simmer until tender, about 2 hours. Season to taste with salt and pepper.
Makes 4 to 6 servings.

Hearty Beef Enchiladas

Hearty Beef Enchiladas

4 pounds Ground Beef
4 medium Onions, chopped
4 cans (15½ oz. ea) Chili Beans, undrained
4 cans (10 oz ea) Enchilada Sauce, divided
1 jar (16 oz) Salsa, divided
Vegetable Oil
28 Corn or Flour Tortillas (8 in)
4 cups (16 oz) Shredded Cheddar Cheese
2 cans (2¼ oz ea) sliced Ripe Olives

In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in beans, two cans of enchilada sauce and 1 cup salsa; set aside. In a skillet, heat ¼ in. of oil. Dip each tortilla in hot oil for 3 seconds on each side or just until limp; drain on paper towels.

Top each tortilla with 2/3 cup beef mixture. Roll up and place seam side down in four 13” x 9” x 2” baking dishes. Drizzle with remaining enchilada sauce and salsa. Sprinkle with cheese and olives. Bake, uncovered, at 350° for 20-25 minutes or until bubbly.

Yield: 28 servings.

Lynda’s Famous Chili

Lynda’s Famous Chili

1 pound Ground Turkey ¼ teaspoon Cumin
1 medium Onion 1⁄8 teaspoon Cayenne
½ cup Water ¼ teaspoon Bay Leaf powder
1 teaspoon Salt 1⁄8 teaspoon Oregano
¼ teaspoon Pepper 2 - 15-oz. cans Chili Beans
½ teaspoon minced Garlic

Brown onion and meat. Add water. Stir in seasonings. Simmer for 30 minutes. Just before serving, add Chili Beans, including liquid and heat through.
Serves 4

Note: If you do not have Bay Leaf powder, use 1-2 whole Bay Leaves.

Lynda's Meatloaf

Lynda's Meatloaf

1 pound Ground Turkey
3⁄4 cup Bread Crumbs
½ - 1 Onion, grated
¼ teaspoon Salt
1⁄8 teaspoon Pepper
1 tablespoon Soy Sauce
½ teaspoon minced Garlic
Catsup on top and/or mixed in

Combine all ingredients and mix well. Place in a loaf pan and bake at 375° for 25-30 minutes.
Serves 4.

Pizza Casserole

Pizza Casserole

1 lb angel hair pasta
1 lb ground meat
1 large onion, chopped
1 jar spaghetti sauce
8 oz. sour cream
½ lb shredded cheese

Break pasta in quarters and cook. Brown the ground meat with the chopped onion. Stir spaghetti sauce into meat. Place the angel hair pasta in the bottom of a buttered 13” x 9” casserole dish. Spread sour cream on top of the pasta. Layer meat mixture over the sour cream. Sprinkle the cheese over the meat and arrange pepperoni on top. Cover and bake at 350º for 25 minutes. Uncover and bake 5 minutes to brown surface.

Sourdough Bread & Starter

Sourdough Bread & Starter

6 cups Bread Flour
1/3 cup Sugar
1 tablespoon Salt
1 cup Starter
1/2 cup Oil
1 1/2 cups warm Water

Mix all ingredients in a large bowl making a stiff batter. Grease another very large bowl. Put dough in bowl and turn to grease dough on all sides. Cover loosely with foil or a towel. Let rise for 8 to 12 hours in a warm, draft-free place. Punch down and fold dough to the center into a ball. Knead 3 to 4 times. Stretch out and divide into 3 parts. Knead each part on floured surface 8 to 10 strokes. Put each part into a greased loaf pan. Brush each loaf with oil. Cover with towel. Set in draft-free place to rise 8 to 12 hours. Bake in a preheated oven 350°F for 30 to 38 minutes. Immediately remove from pans and brush with melted butter. Cool on racks and store in plastic bags in the refrigerator. To freeze, wrap in plastic, then in foil and freeze. Makes 3 loaves.

To Feed Starter:
Remove from refrigerator and feed:
In a small bowl:
3/4 cup sugar
3 tbsp instant potatoes (or 1/3 cup)
1 cup very warm water (not hot)
Mix well and add to starter. Stir gently with a wooden spoon. Only mix slightly. Let the starter remain out of the refrigerator 8 to 12 hours (at room temp) before making bread. The starter does not rise, only bubbles.

As time goes by (after several feedings) you'll notice the starter is growing and you'll have more than your original 1 cup plus the 1 cup you've fed it, equaling 2 cups. Probably you'll have about 3 cups built up. You can now share this extra cup with a friend or dispose of the extra cup. You usually notice this when you feed it and let it set out for bread making. At any rate you should always keep one cup in your container to build upon. Make the extra division when it's built up to 3 cups, but don't let it go beyond this or your starter won't have enough food to grow on & it will de-activate. Starter should be kept in a jar large enough to hold 3 cups. Punch 6 to 8 holes in top of lid so the starter can breathe. This should be a glass jar with a metal lid. Starter should be given away in a jar the person can keep so as not to disturb the starter any more than necessary.

A friend has given you 1 cup of starter. Place the starter in the refrigerator for 3 to 5 days. On day 3, 4 or 5 you may feed the starter and make bread. But it must be fed on the 5th day. Suppose you don't need or want to make bread by the 5th day. Your starter must be fed (or replenished to keep it active . So feed it and let it set out of the refrigerator for 8 to 12 hours. Then pour off one cup and give it to a friend or dispose of that cup if you are not going to use it or give away. If you're going to give this cup to a friend, place their one cup in a glass jar as above and place in frig until you give it to them and return your one cup of starter to the frig. Be sure to make note of day one for yourself and your friend who is to receive the starter. The day you put the starter back in the frig is DAY ONE.


Because of the waiting times of this bread, think it through. The best thing to do is take the starter out at night and feed it ... let it set out for 8 to 12 hours. Then the next morning,you'll mix up your bread and place it in a large bowl and that will set at room temp and let rise for 8 to 12 hours. Then you'll make out the loaves and they'll set at room temp for another 8 to 12 hours; then you'll bake them. So, for your own schedule, count it up. EXAMPLE: About 10 pm I feed my starter (it sets out overnight). About 9 am (next morning) I mix up my bread and put it in the bowl to rise until that night. That night about 9 or 10 pm I make out my loaves. They set to rise overnight. The next morning about 10 am I bake the loaves. Figure out the best time of the day for you to make bread. Just don't let anyone of the processes go past 12 hours. After 8 hours any one of the processes should be ready. The warmth of your kitchen will have a lot to do with the rising of the dough and the bread. You'll learn to judge for yourself. You can use 8 hours for one process and 12 hours for the next; and then 10 or 11 hours for the next, etc. etc. Just remember not less than 8 hours and not more than 12 hours for anyone process. This is a chewy-textured bread. Great for sandwiches and toasted under the broiler with butter.

This bread may be shaped into rolls and baked on a lightly-greased baking sheet at 350° for 18 minutes. Also, the dough may be divided into smaller portions and made into smaller loaf sizes.

STARTER (from scratch):
2 pkgs dry yeast (2 tablespoons)
1/2 cup warm water
1 cups warm water
2/3 cups sugar
3 tablespoons instant Potato Flakes

Second Feeding:
1 cups warm water
2/3 cups sugar
3 tablespoons instant Potato Flakes

Dissolve the yeast in 1/2 cup warm water. Then "feed" it: 1 cup of warm water, 2/3 cup sugar and 3 tablespoons potato flakes. Let mixture sit out all day, then refrigerate for 2 to 5 days. Take it out and "feed" it again with remaining 1 cup warm water, 2/3 cup sugar, and 3 tablespoons potato flakes. Let it sit out all day or overnight. Now you are ready to use 1 cup of the starter to make your first batch of bread. See above instructions for future "feedings" and for making the bread.

This bread is very simple and easy to make. The only time involved in making it is the "waiting-for-it-to-rise" time. Each step that you're actually involved in takes less than a 10 minutes.

Sourdough Banana Bread

Sourdough Banana Bread

1/2 cup Butter
1 cup Sugar
1 Egg
1 tsp. Vanilla Extract
1 cup fresh Sourdough Starter
2 Bananas, mashed
2 cups Flour
1 tsp. Salt
1/2 tsp. Baking Soda

Cream together the butter, sugar, egg, and vanilla. Mix in the sourdough starter and mashed bananas. In a separate bowl combine the flour, salt, and baking soda. Add the flour mixture to banana mixture and mix just until combined. Do not over-mix. Pour the batter into a greased 9x5-inch bread pan. Bake at 350°F for 1 hour or until a toothpick inserted into the center of the loaf comes out clean. Cool completely prior to slicing.

New York Cheesecake

New York Cheesecake

5 large eggs, room temperature
2 cups (one pint) sour cream, room temperature
4 8-ounce packages cream cheese, room temperature
8 tablespoons (one stick) unsalted butter, room temperature
1 1/2 cups sugar
2 tablespoons cornstarch
1 1/2 teaspoons vanilla extract
1 teaspoon fresh lemon juice
1 teaspoon grated lemon zest

Generously butter the inside of a 10-inch springform pan. Wrap a double layer of heavy-duty aluminum foil tightly around the outside bottom and sides, crimping and pleating the foil to make it conform to the pan. This will help to prevent water seeping into the pan when you put it into the bain-marie. Position the baking rack in the center of the oven; preheat the oven to 300* Fahrenheit. 

In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well blended.

In a medium-sized bowl, beat the cream cheese with the butter until smooth and creamy. Add this to the egg-sour cream mixture and beat until smooth. 

Add the sugar, cornstarch, vanilla, lemon juice and lemon zest and beat thoroughly, about 2 minutes. 

Pour into the prepared springform pan and place in a roasting pan (or other pan) large enough to prevent the sides from touching. Place in the oven and carefully pour in enough very hot tap water to reach halfway up the sides of the springform pan.

Bake for 2 hours, 15 minutes, or until the cake is very lightly colored and a knife inserted in the center emerges clean. Remove from the water bath and carefully peel the aluminum foil from around the pan. Let stand at room temperature until completely cool, about 4 hours. Refrigerate, covered, until well chilled. For best flavor and texture, this cheesecake is best chilled overnight.