Campbellsburg Baptist Church Recipes

Welcome to our new recipe page. Each month, we will have recipes for a full meal, including a salad, a vegetable, an entree, and a dessert. These recipes are from cookbooks published by our church ladies in the past. This month, we are featuring recipes from a member of our church, Ruby Boyer. If you have any requests for future recipes, we will do our best to find them and publish them here in a timely manner.

1-2-3 Salad

1 pkg. each of lemon and lime flavored gelatin

1 c. fruit juice

1 large can fruit cocktail, drained

2 pkgs. cream cheese

1 c. nuts

1 pkg. strawberry, cherry, or raspberry gelatin

Dissolve lime gelatin in 1 c. hot water. Add fruit juice. Stir in half of the fruit cocktail. Pour into a mold and let congeal.

Dissolve lemon gelatin in 1 c. hot water, add 1 c. cold water, the cream cheese and nuts. Pour this mixture on top of the congealed lime gel.

Dissolve the third flavor of gelatin in 1 c. hot water. Add 1 c. cold water and the rest of the fruit cocktail. Pour on top of second layer when it has congealed. Serve on lettuce with mayonnaise.

Zucchini Parmesan

4 c. thinly sliced zucchini

1 small onion, sliced

1 Tbsp. water

2 Tbsp. butter or margarine

1 tsp. salt

pepper

3 Tbsp. grated parmesan cheese

Put first six ingredients into skillet, cover and cook one minute, Uncover and cook, turning with wide spatula, until barely tender, about 5 minutes. Sprinkle with cheese, toss. Makes about 6-8 servings.

Meat-Stuffed Peppers

8 green peppers

4 med. tomatoes, chopped

1 small onion, chopped

1 1/2 c. cut, fresh corn (3-4 ears)

1 lb. ground beef

salt and pepper

1 Tbsp. fat

Remove tops and seeds from green peppers; parboil 5 minutes, drain. Brown onion and meat in hot fat; add tomatoes, corn and seasonings. Stuff peppers and top with buttered crumbs. Stand upright in greased 11 x 7 x 1 1/2 inch baking dish; add small amount of water. Cover and bake at 350 degrees for an hour.

Banana Pudding

3/4 c. sugar 3 eggs, separated

2 Tbsp. flour 1 tsp. vanilla

1/4 tsp. salt Nabisco vanilla wafers

2 c. milk 6 bananas

Combine 1/2 c. sugar, flour, and salt in top of double boiler; stir in milk. Cook over boiling water, stirring constantly, until thickened. Cook, uncovered, 15 minutes more, stirring occasionally. Beat egg yolks; gradually stir in hot mixture. return to double boiler, cook 5 minutes stirring constantly. Remove from heat; add vanilla. Line bottom of casserole with wafers, top with a layer of sliced bananas. Pour a portion of custard over the bananas. Continue to layer wafers and bananas with custard ending on top.

Beat egg whites stiff, but not dry, gradually add remaining 1/4 c. sugar and beat until mixture forms stiff peaks. Pile on top of pudding in casserole. bake in hot oven at 425 degrees for 5 minutes. Serve warm or chilled. Serves 6-8.