Campbellsburg Baptist Church Recipes

Welcome to our recipe page. Each month, we 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 give you some options for your Thanksgiving table. 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 c. sugar

Add sugar to ground fruits and let stand 5 minutes

1 pkg. strawberry or cherry Jello 1 c. boiling water

1/2 c. cold water

Mix together and let cool until thick like cream, then add the fruit and sugar mixture.

Then add:

1/2 c. nuts 1/2 cup crushed pineapple

1/2 c. chopped celery

Mix well.

Blender Corn Pudding - Lois James

2 c corn 3 Tbsp. sugar

4 eggs 1 tsp. salt

2 Tbsp. flour 1 3/4 cups milk

1/2 stick butter

Put corn, sugar, eggs, salt, and flour in blender, blend at low speed twice. Pour in milk and blend until combined well. Use butter to grease casserole and cut up rest of butter into dish. Bake at 325 degrees for 45 to 50 minutes, stirring twice during the first 15 minutes.

Turkey Stuffing - Ruby Boyer

Pumpkin Cake - Iva O'Nan

4 whole eggs 2 tsp. soda

2 c. sugar 2 tsp. cinnamon

1 c. salad oil 1/2 tsp. salt

2 c. flour 2 c. pumpkin

Beat eggs together with the sugar until light. Add oil. Sift dry ingredients; blend into mixture. Add pumpkin. Mix again. Pour into well greased 9 inch tube pan. Bake at 350 degrees for 55 minutes. Let stand 10 minutes. Turn out and frost.

3 c chopped onion

4 c chopped celery

1 c butter or margarine

2 qts. soft bread crumbs

1 Tbsp. salt

1/2 tsp. pepper

1/2 tsp. or more sage

Hot broth from cooked giblets for consistency

Saute onion and celery in butter until done but not brown. Add to crumbs. Add remaining ingredients and mix well. If stuffing turkey, do not pack tightly. Or bake in a shallow baking dish at 325 degrees for 45 minutes. Mixture should be drier for stuffing and more moist for separate baking.