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Home 9 What’s Happening 9 Minnewashta Kitchen Cookbook

From Our Kitchen To Yours

Throughout the years, we’ve had some truly delicious dishes at Minnewashta Church’s potlucks and soup suppers. Made by members past and present, we’re happy to share some of our favorites here with you!

Breakfast and Brunch

CAROL'S BRUNCH EGG BAKE

  • Brown 2 pkg Jimmy Dean bulk sausage (I use 1 regular and 1 TURKEY breakfast sausage)
  • Place 1 pkg SEASONED croutons in a 9 x 12 baking dish
  • Layer with the browned, crumbled sausage;
  • 1 ea  2 cup pkg Shredded Cheddar
  • Beat 4 or 5 large eggs with
  • 2 1/2 cups milk
  • 3/4 tsp dry mustard

Pour over cheese, sausage & croutons
Cover & refrigerate overnight

In the morning mix 1/2 cup milk with 1 can Cream of Celery soup & spread on the egg mixture

BAKE at 300 for 1 1/2 hours

BREAKFAST CINNAMON BREAD BAKE

  • 1 16 oz. loaf of cinnamon swirl/Chunky Cinnamon bread
  • 6 eggs
  • 3 cups milk
  • 1 tsp. vanilla
  • 1 stick butter
  • 3/4 – 1 cup brown sugar

DIRECTIONS:

  1. Melt butter, pour into 9×13 sprayed baking pan.  Stir in brown sugar to form a glaze.
  2. Tear bread into cubes, place over glaze.
  3. In separate bowl mix eggs, milk, & vanilla.
  4. Pour over bread.
  5. Cover & refrigerate one hour or overnight.
  6. Bake uncovered in 350 degree oven for 50 minutes.

BISQUICK 7UP BISCUITS

Bisquick, sour cream, 7-up and butter. These are excellent!!!! So easy and soooo good! Recipe is hard to find so here it is:

  • 4 cups Bisquick
  • 1 cup sour cream
  • 1 cup 7-Up
  • 1/2 cup melted butter

DIRECTIONS:

  1. Mix Bisquick, sour cream and 7 up. Dough will be very soft – don’t worry
  2. knead and fold dough until coated with your baking mix.
  3. Pat dough out and cut biscuits
    using a round biscuit / cookie cutter.
  4. Melt butter in bottom of cookie sheet, pan or 9×13 casserole dish.
  5. Place biscuits on top of melted butter
  6. bake for 12-15 minutes or until brown at 425 degrees.

BREAKFAST QUICHE

  • 4 large eggs
  • 2 cups heavy cream
  • 1/2 cup cheese (your choice)
  • 1/4 finely chopped onion
  • 1/2 cup cooked sausage or bacon crumbles
  • 1/4 cup mild chopped jalepenos (optional) 1/4 orange & red bell peppers chopped
  • 1/4 tsp salt 1/4 tsp pepper
  • 1/2 cup Bisquick

DIRECTIONS:

  1. Pre-heat oven to 400 F, spray 10” glass pie pan with cooking oil (pam).
  2. Beat eggs, cream and Bisquick until smooth (it must be smooth). Stir in the rest of the ingredients and mix.
  3. Pour into the pie pan and cook for 15 minutes, then reduce heat to 3500 F and cook for another 15 to 20 minutes until toothpick to center comes out clean.
  4. Let cool for 15 minutes.

Note:  You can switch out any ingredient you want, such as spinach, mushroom, etc. You can also double this recipe and bake it in a 9×13” pan (make squares) or use traditional pie crust.

BAKED CINNAMON FRENCH TOAST

1 Loaf Chunky Cinnamon Bread – cut or torn into pieces

BEAT:

  • 5 Eggs
  • 2 1/2 Cups Whole Milk or 1/2-1/2
  • 1 tsp Vanilla
  1. Lightly grease 3 qt baking dish
  2. Add the bread
  3. Pour egg mixture over & press bread into liquid
  4. Cover & refrigerate overnight

DAY OF:

  1. Heat oven to 350 & bake for 50 minutes, or until knife comes out clean
  2. Serve with butter & warm syrup (& berries if desired)

(Optional – before baking): Nut Crumble Topping

  1. Mix the dry ingredients for the crumble topping. Toss 2 ounces chopped nuts/Pecans (about 1/2 cup), 1/4 cup all-purpose flour, remaining 1/4 cup packed light brown sugar, remaining 1/4 teaspoon ground nutmeg, and remaining 1/4 teaspoon kosher salt together in a large bowl.
  2. Add the butter to the crumble topping. Add 1/2 stick (4 TBSP) softened butter, and pinch and squeeze to incorporate the butter into the mixture until it forms moist, small clumps. Cover the crumble topping with plastic wrap and refrigerate until ready to bake.

TARI CLAY'S BREAKFAST BAKE

INGREDIENTS:

  • 1 16 oz. loaf of cinnamon swirl bread
  • 6 eggs
  • 3 cups milk
  • 1 tsp. vanilla
  • 1 stick butter
  • 3/4 – 1 cup brown sugar

DIRECTIONS:

  1. Melt butter, pour into 9×13 sprayed baking pan. Stir in brown sugar to form a glaze.
  2. Tear bread into cubes, place over glaze. In separate bowl mix eggs, milk, vanilla.
  3. Pour over bread.
  4. Cover and refrigerate one hour or overnight.
  5. Bake uncovered in 350º degree oven for 50 minutes.

Appetizers, Salads and Light Bites

CHERRY CHICKEN SALAD

  • 1 box Barilla Gemelli Pasta (cooked 12 minutes to al dente per box)
  • 2 ribs celery, sliced
  • Finely chopped red onion (I just put in what looks like enough, but not too much)
  • 1 5oz pkg dried cherries
  • small cubes of Jarlsberg cheese
  • breasts of roasted chicken, torn into pieces

For the dressing, I start with about 1/2 cup Brianna’s Creamy Poppyseed Dressing & 1/2 cup mayo mixed together, then toss everything together.  Mix equal parts of Brianna’s & mayo together and add as needed.  The key is to just use equal parts, depending on how much you need.

FRITO CORN SALAD

  • 2 cans Mexicorn
  • 1/2 purple onion, finely chopped
  • 1 cup mayonnaise
  • 1 cup shredded cheddar
  • 5 oz bag of Chili Cheese Fritos

Mix all ingredients. Mix in chips right before serving.

BROCCOLI SALAD

Dressing:

  • 1 cup mayonnaise
  • 1/4 cup sugar
  • 1 TBSP white vinegar

Mix until smooth and set aside.

Salad ingredients:

  • 7 cups broccoli florets
  • 1 lb bacon, fried & crumbled
  • 1 cup seedless red grapes, sliced in half
  • 1 cup raisins
  • 1 cup sunflower seeds
  • 1 small red onion, chopped fine

Toss with dressing and refrigerate for at least 2 hours.

FESTIVE SALAD

Serves 8-10

Dressing (or buy bottled Poppyseed Vinaigrette): BLEND

  • 1/4 c sugar
  • 1/6 c vinegar
  • 1TBSP lemon juice
  • 1TBSP finely chopped onion
  • 1/4 tsp salt

GRADUALLY ADD:

  • 1/3 c oil (I use canola for this)
  • 2 tsp poppy seeds

NOTE: I modified the dressing to make 1/2 of original recipe. I always had a lot left over.

Salad: TOSS TOGETHER

  • 1 large bag romaine (torn to bite size)
  • 1 apple
  • 1 pear (I use d’anjou)
  • 1 small pk dried cranberries (1/4 cup)
  • 1 rib celery – sliced
  • 4 oz. shredded Swiss 
  • 1 cup cashews

ADD dressing & toss, just before serving

MICHELE'S SALAD

Ingredients

  • Mixed greens (Romaine)
  • 1 can Mandarin oranges, drained
  • 1 pkg strawberries, sliced
  • Brianna’s Poppy Seed Dressing
  • Honey roasted almonds, sliced

ADD dressing and almonds & toss, just before serving

CABBAGE SALAD

Ingredients

  • 1 pkg Ramen Noodles, Chicken flavor
  • 1/2 head cabbage, shredded (or 1 bag shredded cabbage without carrots)
  • 4 finely sliced mushrooms (optional)
  • 6 green onions (scallions), sliced
  • 4 TBSP sunflower seeds
  • 1/2 cup toasted almonds

Dressing

  • 1/2 cup oil
  • 1 TBSP vinegar
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 TBSP sugar
  • Seasoning packet from Ramen

Toss cabbage, onions (& mushrooms) with dressing. ADD: Noodles, sunflower seeds & almonds just before serving

Soups

SLOW COOKER CHICKEN TACO SOUP

  • 1 onion – chopped
  • 1 can chili pinto beans
  • 1 can black beans – rinsed
  • 1 can corn – drained
  • 1 8 oz can tomato sauce
  • 1 can beer
  • 2 cans diced tomatoes with green chiles (Rotelle)
  • 1 pkg taco seasoning
  • 3 boneless chicken breasts
  • Shred cheddar
  • Sour cream
  • Tortilla strips

DIRECTIONS:

  1. Place onion, beans, corn, tomato sauce, beer & diced tomatoes in a slow cooker.
  2. Stir in the taco seasoning, until blended
  3. Lay chicken breasts on top & press down until covered with other ingredients
  4. SET Slow Cooker on low & cook for 5 hours
  5. REMOVE the chicken breasts & allow to cool enough to handle.
  6. SHRED the meat & stir back into the soup
  7. Continue to cook for an additional two hours
  8. Serve with shredded cheddar, sour cream & tortilla strips

CORN CHOWDER

  • 6 slices of bacon – chopped 
  • 1 Medium Onion – Sliced Thick
  • 3 Cups (about 10 medium) Red or Yukon Gold Potatoes – Diced bite sized
  • 2 Cups Boiling Water (enough to just cover potatoes)
  • 2 – 12 oz cans Mexi-Corn (I use Green Giant)
  • 1 TBSP Wylers Chicken Bouillon Powder 
  • Freshly ground pepper
  • 1/4 cup Dry Vermouth
  • 1 Cup Half & Half
  • 2 Cups Milk
  • OPTIONAL: Baby Bella Mushrooms – Coarsely Chopped (these add extra flavor & makes it more filling… give it a try!

DIRECTIONS:

  1. Fry the chopped bacon in a soup pot until crispy. Remove & set aside.
  2. Add the vermouth & dry bouillon powder & scrape bottom of pan with wooden spoon.
  3. Add: Sliced onions. Sauté until tender
  4. Add: Diced Potatoes & boiling water.
  5. COVER & SIMMER for about 10 minutes.
  6. Add: Mexicorn, Half & Half, Milk & Mushrooms. 
  7. Taste & add salt & pepper to taste. 
  8. Simmer uncovered until heated through. Add the bacon. 
  9. Stir & Serve with crusty bread.

PASTA E FAGIOLI

1 pound Ground Beef — browned and drained  (add another 1/2 pound if desired)
¾ pound Mild Italian Sausage — browned and drained
1 small yellow/white/red onion — diced  (I used some of each)
2 cloves garlic — minced
½ package matchstick carrots
3 stalks celery — chopped
3 cans diced tomato — 15 oz w/liquid
2 cans dark red kidney beans — 15 oz w/liquid    (add an additional can to stretch for more servings
2 cans Great northern beans — 15 oz w/liquid
1 large jar Prego Sauce  (Traditional, Tomato/Basil/Garlic or Newman’s Cabernet Marinara) — Large Jar
1 box Beef Broth (use as much as needed to thin)
1 tablespoon white vinegar
1 ½ teaspoons Kosher salt
½ teaspoon Course Black Pepper
½ teaspoon thyme
½ teaspoon Cayenne
½ teaspoon oregano
½ teaspoon basil
1 or 2 each bay leaf
 ½ package Ditali Pasta — cooked to al dente (about 7 minutes)

DIRECTIONS:

  1. In large stock pot, brown & drain sausage & ground beef 
  2. add onion, celery, garlic & carrot – sauté for 10 minutes
  3. add remaining ingredients (except pasta) simmer for 1 hour
  4. (at this point, refrigerate for reheating & serving the next day)

… OR …

  1. About 50 minutes into simmer time, cook the pasta in 2 quarts boiling, salted water
  2. Add pasta to soup, simmer for 5 – 10 minutes
  3. Garnish each bowl w/shredded Parmesan

– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 356 Calories; 16g Fat (39.6% calories from fat); 20g Protein; 34g Carbohydrate; 11g Dietary Fiber;

48mg Cholesterol; 417mg Sodium.  Exchanges: 2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.

NOTES: This gets better a day or two later …. prepare ahead!

WILD RICE SOUP

This makes about 6 large bowls.

  • 1 package Uncle Ben’s Long Grain & Wild Rice, prepared as directed
  • 2 tablespoons olive oil
  • 1 each Boneless Chicken Breast (you can use precooked chicken/roast chicken from the deli- handy, but more expensive) thinly sliced & chopped
    (and diced ham pieces – optional),
  • 2 ribs celery, chopped
  • 1 medium onion, diced
  • 1/4 package matchstick carrots, coarsely chopped
  • 1/2 package sliced Baby Bella Mushrooms (optional)
  • 2 cups boxed Swanson (or other) chicken stock
  • 1/4 cup vermouth
  • 1 1/2 cups milk
  • 1 1/2 cups half and half
  • 1/4 cup slivered almonds
  • Salt & Pepper to taste
  • OPTIONAL: 1 handful sliced almonds for garnish on top

DIRECTIONS:

  1. Prepare wild rice mix (day ahead to save time)
  2. Sauté chicken in olive oil (add ham, if using) – IF you are using pre-cooked chicken, add this when you add the pre-cooked rice.
  3. Add onion, celery & carrots til slightly softened mushrooms
  4. Add slivered almonds
  5. Add Vermouth & scrape the bottom of the pan
  6. Add prepared rice mixture & Chicken stock – simmer for about 10 minutes
  7. Add Milk/Half and half – heat through

Serve garnished w/sliced almonds

RIBOLLITA SOUP

Serving Size: 6 (two good-sized bowls each)

Amount Measure Ingredient — Preparation Method

2 cans Cannellini beans
3 tablespoons olive oil
1 medium onion — chopped
1 clove garlic — chopped
3 ribs celery (including leafy tops) — chopped
3 each carrots — sliced
1/2 bag Baby Kale Salad Blend — coarsely chopped (or 1 bunch of kale)
2 each small/med zucchini — chopped
1 can Whole Tomatoes — coarsely chopped
1 can diced tomatoes
2 cups Chicken Stock
2 cups Beef Stock
1 handful Fresh Basil — Coarsely chopped
1/2 teaspoon dried Thyme Leaves
dash Cayenne
dash Paprika
Kosher or Sea Salt & Pepper to taste
handful 3-Cheese Italian Blend Shredded Cheese
1/2 loaf STALE baguette – OPTIONAL — Cubed

PREPARATION:
Heat Olive oil in stock pot
ADD: Onions, garlic, celery, carrots
Stir occasionally till slightly softened

ADD: Kale blend, Zucchini, Tomatoes & stock (NOTE: the 2 cups each chicken & beef is approximate, depending on how “liquid-y” you want it

Bring to simmer & add seasonings & spices & the fresh basil

ADD: handful of cheese

For more flavor, make 1 day ahead.

Serve “AS IS” with crusty bread or “Traditional” by adding the stale bread 10 minutes before serving to thicken the soup. I did try this the first time I made it and was not a fan. We preferred dipping our bread.

MARY LOU'S CABBAGE SOUP

 

Ingredients:

  • 1 lb hamburger, browned & drained
  • 1/2 tsp garlic salt
  • 1/4 tsp garlic powder
  • 1/4 tsp black pepper
  • 2 celery ribs, chopped
  • 1 can kidney beans, drained
  • 1/2 medium size head of cabbage, chopped
  • 1 – 28 oz can whole tomatoes, chopped, with liquid
  • 1 tomato can filled with hot water to dissolve 4 bullion cubes

PREPARATION:
Simmer ingredients until hot. Serve with crusty bread.

 

Entrées

LOIS' CHICKEN WILD RICE CASSEROLE

Cook:
1 cup wild rice and 1 cup white rice

Sauté in 1 TBSP butter
2 cups chopped celery
1 green pepper
1 medium onion

Mix ingredients above and add 2 cooked chickens (skinned, deboned and cut up in medium pieces)

Add:
3 cans cream of mushroom soup (add a little milk to make “creamy”)
1 small jar pimiento
Salt and pepper to taste
¾ cup slivered almonds on top

Bake: at 350º for 1 hour

DEB'S TATER TOT HOT DISH

Preheat oven to 375
Lightly grease 9 x 13″ baking dish

Ingredients:
1 – 1.5 # hamburger
2 TBSP minced garlic
1 can Cream of Celery soup
1 can Cream of Mushroom soup
Worcestershire sauce (approx 1/2 Tbsp)
1 can Green Beans (any style)
Lipton Onion Soup Mix
2 cups Shredded Cheddar
Tater Tots

Brown: hamburger – drain excess fat
Add:
garlic

Mix together:
Cream of Celery soup
Cream of Mushroom soup with a little water added for moisture.
Worcestershire sauce

Layer: (in prepared baking dish)
Browned hamburger & garlic
green beans (drained)
Soup mixture
sprinkle 1 pkt Lipton Onion Soup – dry
Cheddar
Tater Tots – enough to cover

Bake: at 375º for 45 minutes

Sweet Treats

MARY LOU’S POTATO CHIP COOKIES

  • 3/4 cup Butter
  • 3/4 cup sugar
  • 1 each egg yolk
  • 1 teaspoon Vanilla
  • 1 1/2 cups flour, sifted
  • 3/4 cup potato chips, crushed
  • 1/2 cup pecans, chopped

DIRECTIONS:

  1. Cream together butter, sugar, egg yolk & vanilla
  2. Add dry ingredients
  3. Roll into balls and flatten w/glass dipped in sugar
  4. Bake @ 350, until light brown (about 15 minutes)

CRANBERRY PISTACHIO BISCOTTI

INGREDIENTS:

  • 1/4 c olive oil
  • 3/4 c white sugar
  • 2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 2 eggs
  • 1-3/4 c all-purpose flour
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1/2 c dried cranberries (buy at Trader Joe’s)
  • 1-1/2 c pistachios  (buy at Trader Joe’s)

 

DIRECTIONS:

  1. PREHEAT oven to 350 & take off any rings before trying to make this!
  2. In a large bowl, mix together oil & sugar until well blended.
  3. Mix in the vanilla & almond extracts & then beat in the eggs.
  4. In a separate bowl, combine flour, salt & baking powder; gradually stir into the egg mixture.
  5. Mix in cranberries and nuts by hand. WET your hands often with cool water. 
  6. Divide dough in half. 
  7. Form two logs (12×2 inches) on a cookie sheet that has been lined with parchment paper.
  8. Dough may be very sticky. Wet hands with cool water to handle dough more easily.
  9. Bake for 35 minutes, or until logs are light brown.
  10. Remove from oven & set aside to cool for 10 minutes.

DONNA'S DELICIOUS BLUEBERRY DESSERT

INGREDIENTS:

  • 18 graham crackers – crushed
  • 1-1/2 c white sugar (divided)
  • 1/4 c melted butter or margarine
  • 1/2 lb cream cheese – softened
  • 2 eggs – beaten
  • 1/2 tsp vanilla
  • 1 pkg fresh blueberries
  •  juice of 1/2 lemon
  • 2 Tbsp cornstarch

 

DIRECTIONS:

  1. PREHEAT oven to 375.
  2. MIX crushed graham crackers with 1/2 cup of the sugar & melted buttter.
  3. Press into 9×13 glass pan.
  4. Beat cream cheese, add 1/2 cup sugar, then gradually add the beaten eggs to keep smooth. Add 1/2 tsp vanilla.
  5. Pour mixture over the graham crackers and bake 15 minutes.
  6. In saucepan, cook the blueberries with 1/2 cup sugar, juice of 1/2 lemon & 2 Tbsp cornstarch.
  7. Pour over baked cheese mix & chill.
  8. Serve topped with whipped cream or Cool Whip.

PAM SKAAR'S FABULOUS ALMOND BARS

INGREDIENTS:

CRUST:
1 cup Butter
2 cups Flour
½ cup Powdered Sugar

TOPPING:
8 ounces Cream Cheese – softened
2 Eggs
½ cup Sugar
½ tsp Almond Extract

ICING:
1 ½ cups Powdered Sugar
¼ cup Butter — softened
1 1/2+ TBSP Milk
1 tsp Almond Extract

DIRECTIONS:

CRUST:
Mix 1st three ingredients – pat into 9×13 pan
BAKE @ 350 for 20 minutes
Crust will be light brown around edges

TOPPING:
Beat together cream cheese, eggs, sugar & almond extract
Pour over baked crust
BAKE @ 350 for 15-20 minutes  (be sure baked all the way through center)
COOL COMPLETELY

ICING:
Mix powdered sugar, softened butter, milk & almond extract (add a little more milk for spreading consistency)
Sprinkle with sliced or slivered almonds (I toasted them)

Store in refrigerator.

Makes about 30-36 bars

CAROLYN'S TOFFEE (HEATH) BARS

INGREDIENTS:

26 squares Graham Crackers
1 cup butter
1 cup brown sugar
1 cup chocolate chips
chopped nuts (optional)

DIRECTIONS:

  • Line a 15” jelly roll pan with buttered aluminum foil.
    Cover with graham crackers
    Melt butter and add brown sugar – boil 1 minute, stirring constantly
    Pour over crackers and spread evenly to cover.
  • Bake at 350º for 9 – 11 minutes.
  • Remove from oven and let sit for one minute.
    Sprinkle chocolate chips over the top and spread with knife when melted.
    Sprinkle with chopped nuts (almonds work best)
    Break into pieces.
  • Keep in an air-tight container in the refrigerator.

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