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 in memory of ladies who are now dining at the table of our Lord Jesus Christ. If you have any requests for future recipes, we will do our best to find them and publish them here in a timely manner.

Cranberry Salad Lucille Tindall

2 c cranberries, ground

1 orange, ground

3/4 sugar, add to above and let stand 5 minutes

1 pkg strawberry or cherry Jello

1 c boiling water

1/2 cup cold water

Let cool. When thick like cream, add cranberry and orange mixture, then add 1/2 c nuts, 1/2 c crushed pineapple, 1/2 c chopped celery. Mix well.

Blender Corn Pudding Lois James

2 c corn

4 eggs

2 T flour

3 T sugar

1 t salt

Put these in blender, blend at low speed twice. Pour 1 3/4 c milk in and blend until combined well. Take 1/2 stick butter, grease casserole and cut up rest of butter in the dish. Bake at 325° for 45-50 minutes, stirring twice during the first 15 minutes.

Chicken Casserole Louise Brent

2 or 3 c cooked, diced chicken

1 can cream of celery OR mushroom soup

1/2 can water (mix water with soup

1c chopped celery

1/2c onion of dried onion flakes

1/2c salad dressing

8 sliced water chestnuts

Layer this mixture with chicken bites. Top with slightly browned cracker crumbs in butter. Bake at 300° until done, about an hour.

Apple Crisp Minnie Chilton

6 medium tart apples

3/4 c sugar

1/2 t nutmeg

3 T water

Peel and slice apples to fill a pan rounding full. Sprinkle over the top with sugar, nutmeg, and water. Mix together 1/2 c butter, 1/2 c brown sugar, and 1 c flour to make a crumb. Spread over top of apples and bake in a 350° oven for about 30 minutes or until tender. Cut in pieces and serve.