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 are featuring garden vegetables. If you have any requests for future recipes, we will do our best to find them and publish them here in a timely manner.

Broccoli and Cauliflower Salad - Mary Lee Heilman

1 pkg. broccoli (2 1/2 - 3 c.)

1 pkg. cauliflower (2 1/2 - 3 c.)

10 slices bacon

1 tsp. vinegar

1 red onion, chopped

1/4 c. salad dressing

1/4 c. sugar

Wash and cut broccoli and cauliflower into small pieces. Cook bacon crisp. Mix bacon, broccoli, cauliflower, and onion together. Mix salad dressing, vinegar, and sugar together. Pour over vegetable mixture. Makes 10 servings.

Sweet Potato Casserole - Diane W. Suter

3 large sweet potatoes, cooked and mashed

2 eggs 1 stick margarine or butter

1/4 to 1/2 c. heavy cream 1/2 tsp. nutmeg

1/4 tsp. dry orange peel, optional

Topping: 1/2 stick margarine or butter

1 c. (packed) brown sugar 1 c. chopped pecans

Blend topping ingredients together with fork. Set aside. Add all of the ingredients listed and mix well until blended. Place in 2 to 3 qt. casserole dish and add topping mixture. Bake in 350 degree oven for 1 hour. Well beaten potatoes will rise some, like a soufflé.

Meat Loaf - Carolyn Hazelwood

Creamy Chocolate Pie - Edith Dunn

1 pkge. (4 1/2 oz.) Jello chocolate instant pudding

1 c. milk

2 c. thawed Cool Whip

1/4 c. chopped nuts

additional

Prepare Jello instant pudding as directed on package using only 1 c. milk. Blend in 1 1/2 c. Cool Whip and nuts. Spoon into cooled baked 8" pie shell. Garnish with remaining Cool Whip. Sprinkle with additional nuts.

3 lbs. ground beef

4 eggs, beaten

3/4 c. chopped onion

1 1/2 tsp. salt

1/2 tsp. pepper

2 c. tomato catsup

1/2 c. chopped green peppers

6 cold biscuits, crumpled up a little

Combine all ingredients thoroughly and pack firmly into a loaf pan or shape into loaf. Bake in a moderate oven (350 degrees) for an hour. Let stand 5 minutes before slicing.