FOOD FOR THE SOUL AND HEART.....

(Recipe's are being placed on this page from members  and friends of Trinity Episcopal Church, Clanton for your use and enjoyment. The preparation and serving of food is a spiritual act associated with creation and hospitality(Genesis 18: 1-8).  Food sustains the body and strengthens the spirit within us and those who share food and drink with us. Enjoy making use of these recipes and share one of your favorite recipe's with us by emailing us at FOOD FOR THE SOUL AND HEART, email: bp3king@bellsouth.net)

GRANOLA - FALL, 2008

7 cups of old-fashionerd rolled oats

1 cup almonds, chopped

1 cup of cashews or pecans

1/2 cut sunflower seeds

1/2 cup pumpkin seeds

1 teaspoon cinnamon

1 cup maple syrup (or 1/2 honey or maple syrup) 

3/4 cup vegetalbe oil

1 tablespoon vanilla extract

ADD ONE OR MORE OF THE FOLLOWING AFTER BAKING:

1 CUP RAISINS

1 CUP DRIED CRANBERRIES

1 CUP DRIED APRICOTS, CHOPPED

PREPARATION:

Preheat the oven to 250f. Combine dry ingredients in a large bowl. In a separate bowl, mix together the maple syrup (and/or honey), oil, and vanilla. Pour wet mixture over the dry ingredients, stirring until everything is well combined. Spread the granola over 2 large baking sheets with rims. Line the pans with parchment paper for earier clean up. Bake for 2 hours, stirring the mixture after 1 hour or so. Remove pan from the oven and let cool completely. Transfer the granola to a large bowl and mix in the dried fruit. Store in an airtight container at room temperature.

FROM TRINITY NEWS, TRINITY CHURCH, WALL STREET, NYC,  fall, 2008

EASTER MUFFINS-2008

PECAN PIE MUFFINS

1 cup light brown sugar, firmly packed

½ cup all-purpose flour

½ cup chopped pecans

2 eggs, beaten

2/3 cup butter, softened

Preheat oven to 350 degrees F.  Line muffin cups with paper muffin liners.  In bowl stir together brown sugar, flour, and pecans.  In separate bowl beat butter until smooth, then add eggs and beat together.  Stir egg/butter mixture into dry ingredients just until combined.  Spoon batter into muffin cups, about 2/3 full. Bake for 20 to 25 minutes.  Cool on wire racks when done

From the cookbook of Sandra Ray, Coosa County

WINTER-TIME SOUPS

POTATO SOUP
2 Tablespoons Chopped Onions
1 32 oz. package frozen Ore Ida Hashed Browns
1 can Chicken Broth
1 ½ cups Water
1 can Cream of Celery
1 can Cream of Chicken
1 cup (or more) Milk
Salt and Pepper to taste
(Mix together the first four ingredients and cook until potatoes are
fork tender (being careful not to overcook potatoes). Add final four
ingredients and heat thru. Now you are ready to serve the
BEST EVER POTATO SOUP! Serves six.
From the cookbook of Sue Nivens Patterson, Clanton, Al.

ITALIAN PENICILLIN (A.K.A. CHICKEN SOUP)

• 1 Whole Chicken (Be sure to remove the "stuff" inside the chicken)
• 4 to 5 Carrots - Peel and dice them up! (Use regular carrots -- not baby carrots)
• 2 to 3 stalks of celery - chop very fine
• 1 medium onion chopped very fine
• 10 Chicken bouillon cubes
• 1 can of diceds tomatoes
• Parmesan cheese
• Salt and Pepper to taste

Boil whole chicken in enough water to cover.  In the beginning, add the carrots, onion, celery, bouillon cubes, and tomatoes.  Salt and Pepper to taste.  Boil chicken for about an hour or so (depending on the size of the chicken).  Remove chicken from pot and put on a cookie sheet.  Butter the chicken.  Salt and Pepper all over and put it in the oven and bake on 450 degrees until the chicken is nice and brown.  Take out of the oven (you'll pull chicken right off the bone and put in soup).  Make your favorite pasta (elbow pasta is very good with this soup) and it's ready!

To serve:  Serve soup over pasta, adding as much chicken as you would like and dash your soup with parmesan cheese! 

From the cookbook of Laura B. Turner, Jemison, Al. 

SPAGHETTI SOUP

• 3 lbs. lean boneless chuck (cut into cubes)
• 1 large can diced tomatoes
• 2 cans tomato soup
• 1 large onion - diced
• 1 lb. sharp longhorn cheddar cheese
• 1 lb. packaged spaghetti
• Salt, pepper and garlic powder to taste

In a large pot combine meat, onion, diced tomatoes, and tomato soup.  Add 8 cups of water and bring to a boil than reduce heat to simmer. When meat becomes very tender, season with salt, pepper and garlic powder.Break spaghetti into 4 inch lengths and add to pot. When spaghetti becomes tender turn off heat, cut cheese into small cubes and add to soup stirring to melt and mix into soup. Serves ten to twelve persons.

From the cookbook of James Kaiser, St. Louis, Mo. (brother of Pat King)

HEAVENLY CASSEROLE'S