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Recipe corner
December/January recipe: Porridge Brown Bread
Amy Lawson recently wrote to Disciples Home Missions, "I would
like to share with you and your readers a recipe for Porridge Brown
Bread ... Or, as we call it, just plain "Brown Bread."
When we travel to New England and some other areas if we ask for
Brown Bread, we get Whole Wheat bread, but the following is our
true Nova Scotia brown bread ... to eat with baked beans."
Porridge Brown Bread
1 tablespoon dry yeast
1/2 cup molasses
1/2 cup warm water
1/4 cup cooking oil
1 teaspoon sugar
1 tablespoon salt
5 cups white flour
1 1/4 cups rolled oats
2 cups boiling water
Put rolled oats in a large mixing bowl and scald with boiling water;
stir and let cool to lukewarm. Meanwhile, dissolve yeast and sugar
in warm water. When rolled oats is ready, add yeast mixture, molasses,
oil and salt. Stir well. Add three cups of the flour. Stir well.
Add remaining flour, using hands when mixture becomes too stiff
for a spoon. Form into a ball, adding a little more flour if needed.
Turn onto a floured board and knead until smooth. Place in an oiled
bowl to rise until double bulk. Shape into loaves and let rise again.
Bake in 375 degree oven. I bake them for approximately 35 minutes
or until done. When baked, turn out on a wire rack. Brush tops with
cooking oil. Makes three small or two larger loaves.
"I used to make a larger batch when my family was at home,
but this size is just right for my Kitchenaid mixer. Of course,
when I use my mixer, the kneading is done very quickly in the machine."
Amy Lawson is a member of Summerville Christian Church (est. 1887)
in Summerville Centre, Nova Scotia. She has served in many leadership
capacities including CWF volunteer staff of the Maritimes. Currently,
she is an Elder in her congregation.
Philip W.
Rhein is an elder at First Christian Church, Daytona Beach.
For the past several years he has been cooking dinner once a month,
except for June, July and August, for First Christian's Disciples
Mens group. He has been collecting recipes for some time.
October/November recipe: Carrot Soufflé
The first time he can remember eating this soufflé was
in a cafeteria in Daytona Beach, Fla. Philip asked for the recipe
but they would not give it to him. Philip found a reference in the
local Daytona Beach paper stating that if one had any questions
about cooking, you could contact "Chef Pace".
Through this contact, the newspaper obtained the recipe for Philip.
1-3/4 pounds carrots, peeled and chopped
1 cup sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla
2 tablespoons flour
3 eggs beaten well with electric mixer
1 stick margarine at room temperature
powdered sugar
Preheat oven to 350 degrees. Steam or boil the carrots (prefer
steaming). While the carrots are still warm add the sugar, baking
powder and vanilla to the carrots. They will not absorb so much
liquid. Drain well and put them into a large bowl. With an electric
mixer blend until smooth. Add flour and mix well. Add the beaten
eggs and blend again. Now add the soft margarine and blend all ingredients
together for a final time. The ingredients must be well amalgamated.
Pour mixture into baking dish, ensuring that your mixture only half
fills the dish for soufflé rises. Philip uses a 9"x13"
baking dish. Bake at 350 degrees for about one hour or until top
is light golden brown. Just before serving sprinkle the top with
powdered sugar.
Philip W.
Rhein is an elder at First Christian Church, Daytona Beach.
For the past several years he has been cooking dinner once a month,
except for June, July and August, for First Christian's Disciples
Mens group. He has been collecting recipes for some time.
August/September recipe: Broccoli Salad
1 large bunch broccoli, chopped 1/4 to 1/2 cup
golden raisins (including peeled and chopped 1/4 cup chopped sweet
onion stems)
1/4 to 1/2 cup honey roasted nuts
8 slices bacon, cooked and crumbled
Combine all ingredients. Pour in the following dressing and mix
well.
1 cup Kraft Miracle Whip
1/2 cup sugar salad dressing
4 tablespoons cider vinegar
Mix well. If you have more ingredients than you will use at one
meal, just mix up the amount you need. The broccoli mix will keep
better and longer without dressing on it. Bon appetit!
Mrs. Hazel Strom Johnson is a life long cook and a life long member
of First Christian Church, Belvedere, S.C. She is an elder of that
congregation, an active supporter of Christmount and a leader in
her region. This is the only recipe in which she uses Miracle Whip!
June/July recipe: Grandmother's Buttermilk Biscuits 
2 cups sifted flour
1 1/2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1/2 cup shortening
1 cup buttermilk
Sift dry ingredients together. Cut shortening into flour mixture
until the size of small peas. Add buttermilk. Mix and add a little
more flour until dough can be handled easily. Knead dough about
15-20 times on floured cloth. Roll dough out with rolling pin to
the thickness of 1/2-3/4 inch. Cut into rounds and place on baking
sheet. Let rise about 30 minutes in a very warm place. Bake at 450
degrees until brown.
Rose Dennis was born in Jacksonville, Fla., in 1896. She met Thomas
Olin Slaughter at Milligan College where he carried her trunk upstairs
for her. They married soon after at which time she began her involvement
with the Christian Church. Rose was a very supportive minister’s
wife and took a lead in their decision to go from Anniston, Ala.,
to Memphis and begin a 25-year ministry there. She taught Sunday
School, wrote and directed plays, was a Junior High sponsor, VBS
crafts director, costume maker, active in CWF work, and helper in
all manner of behind the scenes events. She co-authored a history
of Decatur Street Christian Church, Memphis, Tenn., and served on
the board of Southern Christian Home. Rose was a mentor to many
young minister’s wives and is still praised by those who knew
her. Rose Dennis Slaughter died in Memphis in 1975.
Many a Sunday, family and guests gathered around the dining room
table in the parsonage to enjoy her delicious dinners and she always,
without fail, served her buttermilk biscuits. Grandmother’s
biscuits. “It don’t get any better.”
She and Tom had three daughters, five grandchildren, and many
great grandchildren. Her grandson, Randy Kuss, serves as Director
of Youth Ministries with Disciples Home Missions.
April/May HMA recipe: Baked Pork Chops
Pork chops (desired number)
Butter cut 1 in. thick
Celery
Salt
Pepper
Dry mustard
Apples
Beaten egg
Onions
Cracker crumbs
1/2 C. water
Salt and pepper pork chops; rub with dry mustard. Dip in beaten
egg, roll in cracker crumbs and fry in butter until golden brown.
Place chops in baking dish and cover each with 1/4 cup celery, 1/4
cup apple, 1/4 cup onions. Add 1/2 cup water. Bake in 350 degrees
oven for an hour and a half. If needed, add more water. (This was
a favorite recipe of my sister, Mildred Brett Painter.)
Sarah Marie
Rainwater retired from the regional office of the Christian
Church of Arkansas, where her husband was regional minister for
many years. They are members of Pulaski Heights Christian Church
(Disciples of Christ) in Little Rock, Ark.
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