Our Recipes
Marinated Chicken (submitted by Anna Black)
4 to 6 chicken breasts deboned
2 cups of sour cream
1/4 cup of lemon juice
4 Tablespoons of Worcestershire sauce
2 teaspoons of paprika
1/2 teaspoon of garlic salt
1 Tablespoon salt
1 teaspoon of pepper
1 1/2 cups of Ritz cracker crumbs
1 1/2 cups of soda cracker crumbs
1 cup of margarine
Combine sour cream, lemon juice, Worcestershire, and seasonings. Add chicken, coating well. Refrigerate overnight. Remove from sauce; roll in cracker crumbs and arrange in shallow pan. Melt margarine and spoon 1/2 over chicken. Bake at 300 degrees for one hour. Spoon rest of margarine over chicken and bake an additional 45 minutes.
2 cups of sour cream
1/4 cup of lemon juice
4 Tablespoons of Worcestershire sauce
2 teaspoons of paprika
1/2 teaspoon of garlic salt
1 Tablespoon salt
1 teaspoon of pepper
1 1/2 cups of Ritz cracker crumbs
1 1/2 cups of soda cracker crumbs
1 cup of margarine
Combine sour cream, lemon juice, Worcestershire, and seasonings. Add chicken, coating well. Refrigerate overnight. Remove from sauce; roll in cracker crumbs and arrange in shallow pan. Melt margarine and spoon 1/2 over chicken. Bake at 300 degrees for one hour. Spoon rest of margarine over chicken and bake an additional 45 minutes.
Halftime Chili (submitted by Joe House)
1 tablespoon vegetable oil
1 large onion chopped
2 cloves garlic minced
1 1/2 lbs ground beef or cubed deer meat
1 can (15 oz) black beans, drained, rinsed
1 can (15 oz) diced tomatoes w/ chilies
1 can (15 oz) Regular Ragu sauce
1 can (10.7 oz) tomato soup
2 tablespoons chili powder
1 tablespoon worcestershire sauce
Pinch each: ground red pepper, freshly ground black
pepper
Optional: shredded cheese, sour cream, rice
1. Heat oil in a Dutch oven over medium heat: add
onion and garlic. Cook until golden and fragrant
(about 2 minutes) Add meat, cook, stirring often until
broken up and browned (+/- 5 min)
2. Stir in beans, tomatoes (w/ juices), ragu, soup,
chili powder, worcestershire sauce, red pepper and
black pepper. Cook, stirring occasionally for 30
minutes.
3. Spoon chili in bowls and top off w/ shredded
cheese, sour cream and rice
1 large onion chopped
2 cloves garlic minced
1 1/2 lbs ground beef or cubed deer meat
1 can (15 oz) black beans, drained, rinsed
1 can (15 oz) diced tomatoes w/ chilies
1 can (15 oz) Regular Ragu sauce
1 can (10.7 oz) tomato soup
2 tablespoons chili powder
1 tablespoon worcestershire sauce
Pinch each: ground red pepper, freshly ground black
pepper
Optional: shredded cheese, sour cream, rice
1. Heat oil in a Dutch oven over medium heat: add
onion and garlic. Cook until golden and fragrant
(about 2 minutes) Add meat, cook, stirring often until
broken up and browned (+/- 5 min)
2. Stir in beans, tomatoes (w/ juices), ragu, soup,
chili powder, worcestershire sauce, red pepper and
black pepper. Cook, stirring occasionally for 30
minutes.
3. Spoon chili in bowls and top off w/ shredded
cheese, sour cream and rice
Claire's French Toast (submitted by Claudia Smith)
4 lg
eggs, lightly beaten
¼ cup sugar
1/3 tsp nutmeg
1 tsp cinnamon
1 cup milk (you can use Half & Half, Cream, low fat milk or any combination of all, just according to how rich you want it. If you use Cream you will probably need to add a little milk because cream is so thick.)
½ tsp vanilla
2/3 cup butter, melted
1-16 oz loaf French bread, cut in generous 1 in slices
Combine eggs and next 5 ingredients.
Put sliced bread in lightly greased 9 x 13 pan. Pour egg mixture over bread, turning bread once.
Cover and refrigerate 8 hrs or overnight.
Pour melted butter in 15 x 10 x 1 jelly roll pan; place bread in a single layer in pan.
Bake @ 400 degrees for 20 minutes
If you have any left over it is great to freeze and take it out as needed and reheat it.
Serve with syrup.
¼ cup sugar
1/3 tsp nutmeg
1 tsp cinnamon
1 cup milk (you can use Half & Half, Cream, low fat milk or any combination of all, just according to how rich you want it. If you use Cream you will probably need to add a little milk because cream is so thick.)
½ tsp vanilla
2/3 cup butter, melted
1-16 oz loaf French bread, cut in generous 1 in slices
Combine eggs and next 5 ingredients.
Put sliced bread in lightly greased 9 x 13 pan. Pour egg mixture over bread, turning bread once.
Cover and refrigerate 8 hrs or overnight.
Pour melted butter in 15 x 10 x 1 jelly roll pan; place bread in a single layer in pan.
Bake @ 400 degrees for 20 minutes
If you have any left over it is great to freeze and take it out as needed and reheat it.
Serve with syrup.
If you are a member and you would like to see a recipe put on this page, email the recipe to church@beatricebaptist.org.