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Submitted By Stephanie Owen
Buffalo Chicken Chili

2023 “Spiciest Chili” award winner at the Wilson Moreau Auction Chili Cook Off

Ingredients

1 Rotisserie chicken shredded or 2 pounds raw chicken cooked, shredded into bite size pieces ( Rotisserie chicken version see stove top version, Raw chicken see pressure cooker version)

1 tbsp vegetable oil or Ghee (something with a high smoke point)

2 onions diced

½ bunch of celery chopped (include the inner green leaves and stalks)

8 cloves or 4 tsp of garlic, crushed

3 15 oz cans of Northern white beans

16 oz frozen corn

1 cup Franks red hot buffalo sauce

2 pkgs Hidden Valley   Original Ranch   Dips Mix (dry seasoning)

2 cups of chicken broth

2 cans of mild rotel (tomatoes with green chiles)

1 15 oz can of fire roasted tomatoes

1 8 oz block of cream cheese, cut into cubes

½ bunch cilantro chopped

Salt and red pepper flakes to taste (I added about 2 tsp of salt and tsp red pepper flakes)

Shredded cheddar cheese (for topping)

Stove Top Version

1. Remove chicken from rotisserie chicken and set aside.

2. Saute the garlic, onions, celery in vegetable oil or Ghee until soft about 5-10 min. Add the beans, corn, hot sauce, ranch dip mix, chicken broth, rotel and tomatoes. Cover and simmer about an hour, stirring occasionally.

3. Turn heat off and stir in the chicken, cream cheese and cilantro.

4. Serve hot with cheddar cheese on top.

Electric pressure cooker  version

1.    Add raw chicken and 1 cup of chicken broth to pressure cooker. Turn to sealing, cook manual 10 min with a 10 min natural pressure release. Take out chicken set aside, shred into bite size pieces when cool enough to touch. Reserve the chicken broth from the pot on side (yields about 2 cups)

2.    Hit Saute button, add your Ghee or vegetable oil saute the onions, garlic and celery until soft about 5 minutes.

3.    Add the beans, corn, buffalo sauce, ranch dip mix and reserved chicken broth, stir to combine. Add the Rotel and tomatoes last and don’t stir (keep on top to prevent scorching).

4.    Put on lid, turn to sealing, manual 10 min with a quick release. After the pin drops, take off lid, stir in the shredded chicken, cubed cream cheese and chopped cilantro until combined. Salt and red pepper flakes to taste.

5.    Serve warm with cheddar cheese on top.

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Submitted by Stephanie Owen
Grandma Pearl’s Recipe, served as a good ancestor recipe at 2023 Stewardship Sunday

Ingredients

·       1 cup butter, softened

·       1 cup sugar

·       1 teaspoon vanilla

·       1 tsp salt

·       2 eggs, well beaten

·       2 ½ cups flour

·       Rainbow sprinkles

Directions

1.     Preheat oven to 375 degrees.

2.     Mix sugar and softened butter until well combined.

3.     Add in vanilla, salt and eggs and mix thoroughly.

4.     Add flour in several segments and combine.

5.     Use a spoon or cookie scoop to drop 1-1.5 balls of dough on to greased pans.

6.     Dip a flat bottomed glass cup in flour and use to flatten dough on pan.

7.     Use a fork to score each cookie or tap with meat tenderizer (the way Grandma Pearl did!)

8.     Spoon rainbow sprinkles onto the top of each cookie.

9.     Bake at 375 degrees or 10-12 minutes, until the edges of the cookie start to brown.

10.  Remove cookies from pan on cool on cooling rack.

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Shared by Garland
3/4 cup shortening
1 cu granulated sugar (plus extra for rolling)
1/4 cup dark molasses
1 egg
1 tsp. vanilla
2 tsp. baking soda
2 cups flour
1/2 tsp. ground cloves
3/4 tsp. ginger
1 tsp. cinnamon
1/2 tsp salt

Cream together shortening and sugar. Add to the molasses, egg, and vanilla-beat well. Sift dry ingredients together. Add them to the molasses mixture, mixing well. Chill until firm (at least 1 hour.)

Preheat oven to 375 degrees. Formed chilled dough into 1" balls, then roll in extra granulated sugar, coating well. Place 2" apart on a greased cookie sheet and bake 8-10 minutes. Cookies will be very soft when removed from oven but will fir some when cool.

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Submitted by: Susan Woodmansee
Prep Time: 20min
Total Time: 2 hr

Ingredients:
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
2-3 mashed ripe bananas
1/2 cup milk (almond/oat is ok)
1 egg
1/4 cup butter or coconut oil (melted)
1 tsp vanilla
This recipe is flexible! You can add chopped nuts choc chips and/or chopped dry apricots

Directions:
In one bowl, stir together flour, baking powder, baking soda, salt, cinnamon, and sugar.
In a separate bowl, mash bananas and add milk, egg and melted butter/oil. Stir the liquid in dry ingredients just until blended, no clumps of dry ingredients.
Pour into greased -41/2 X 8 1/2-inch metal loaf pan or 5 X 9
Bake in preheated 350° oven for 1 hour-1 1/4 hour until a wooden pick inserted in the center comes out clean.
Let cool for 10 minutes, turn out onto wire rack to cool completely. Freezes well!

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Submitted by The Luciano Family

Ingredients:
8 oz milk chocolate
8 oz dark chocolate
1/2 cup butter
3-8oz containers Cool Whip
Baked 9-inch pie crust
Crust: 3/4 cup Crisco Shortening
2 cups flour
1 tsp salt
2 tbsp sugar
6ish tbsp milk
Directions:
Make the curst: Sift dry ingredients together. Blend dry ingredients, Crisco Oil, and milk with a pastry blender. Roll out crust, place in 9-inch pan, poke holes all over with a fork, and bake at 350 degrees until slightly brown, about 30minutes. Cool.
Make the Pie:
Melt milk chocolate with 1/4 cup butter in the microwave. Cool slightly, then mix with one 8 oz container of Cool Whip. Spread this mixture into the prepared pie crust. Repeat this process with the dark chocolate and layer it on top of the first mixture. Top with the final container of Cool Whip.
Keep refrigerated. Enjoy!

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Submitted by: Nancy Kaelin

Ingredients
Angel Food Cake Mix
12-oz container frozen whipped topping
1 and 1/2 cup of milk
4 and 1/2 oz. chocolate instant pudding mix

Directions
1) Bake cake as directed and let cool
2) Slice 1 inch layer off top and place carefully on plate
3) Gently hollow out trench in cake (1 and 1/2 inches and 2 inches deep)  (1 and 1/2 inches wide)
4) Tear cake from trench into small pieces an combine milk and pudding. Stir for 1 min
5) Fold cake pieces and 1 and 3/4 whipped topping into pudding
6) Fill trench with mixture and replace top of the cake
7) Spread remining topping over sides and sides and top
8) Chill until set and garnish with cherries and peppermint candy leaves

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Submitted by: Bonnie Rankin (Clara Mosier)
Prep Time: 30 min *Dry over night*
Cook Time: 30 min

Ingredients
Noodle Recipe:
3 eggs
3 cups of flour
1 tablespoon corn meal
1 tablespoon olive oil
1/4 cup of water

Ingredients
Sauce:
1 quart (32 oz.) Salted chicken broth
Yogurt
2 Cups of water
1 teaspoon celery seeds
Pepper to taste

Directions for Noodles
1) Mix well noodle ingredients and set for 15 min in a ball form
2) Cut in half and roll out on  board floured with corn meal to about 1/8 inch
3) Roll up like a jelly roll and cut either fine, medium or broad noodles
4) Let dry overnight

Directions for Sauce
1) Bring salted chicken broth,  yogurt and water to a boil
2) Add celery seeds and pepper to taste
3) Cook for 30 min or until noodles are tender

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Submitted by: Ami Hughes

Ingredients:
1 lb. ground meat (turkey, beef or chicken)
1 onion chopped
1 garlic clove chopped
1 8 oz. can tomato sauce
2 tablespoons brown sugar
1/4 cup BBQ sauce
1 tablespoon Worcestershire sauce
Salt and pepper to taste
Hamburger rolls
Oil (as needed)

Directions:
1) Brown Ground meat in oil with onion and garlic in a skillet
2) Mix tomato sauce and brown sugar
3) Add Worcestershire sauce (I like to mix the three together before adding to the meat)
4) Season with salt and pepper
5) Simmer until thickened
6) Serve on buns

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Submitted by: Kathy Deschenes

Ingredients
2/3 cup shortening
2 2/3 cup of sugar
4 eggs
1 can of pumpkin
2/3 cup of water
3 1/2 cup flour
2 teaspoons of baking soda
1 1/2 teaspoon of salt
1/2 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon cloves
2/3 cup of walnuts chopped

Directions:
1) Grease 2 loaf pans
2) Cream sugar and shortening
3) Add eggs, pumpkin, and water
4) Blend in dry ingredients
5) Add nuts
6) Bake at 350 degrees for 65 min or until cake tester comes out clean

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Submitted by: Sue Yates- Scott
Prep Time: 20 min
Total Time: 1 hr. and 30 min

Ingredients
1/2 cup of olive oil
2 teaspoons Cajun seasoning
2 tablespoons lemon juice
2 tablespoons chopped parsley
1 tablespoon honey
1 tablespoon soy sauce
Pinch of cayenne
1 lb. uncooked shrimp

Directions
1) Combine first 7 ingredients in a baking dish
2) Add shrimp and toss
3) Refrigerate 1 hour
4) Preheat oven to 450 degrees
5) Bake 10 min until shrimp are cooked, stirring occasionally

*Served with French bread and lemon wedged

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Submitted by: Amanda Barnes/ Nana Barnes

Ingredients
Meatballs:
1.5 lbs. ground meat
4 handfuls Progresso Italian bread crumbs
3 eggs
Parmesan cheese
Salt
Pepper
Olive oil
Garlic

Ingredients
Sauce:
1 can ground peeled tomato chuncky style
1 can tomato puree
1/3 cup of water

Directions for Meatballs:
1) Mix meat, bread crumbs, and eggs  together and add handful of parmesan cheese
2) Add teaspoon of salt
3) Half teaspoon of pepper
4) Mix to make meatballs
To a pan:
1) 1/3 cup of olive oil
2) 2 clove of garlic
3) Place meatballs in oil until browned

Directions for Sauce:
1) Mix all ingredients to a pan
2) Put meatballs in sauce
3) Half oil from meatball pan
4) Let sauce simmer

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Submitted by: Leslie Yauckoe
Prep Time: 1/2 hour
Total Time: 1 1/2 hour

Ingredients
1 Chicken
1 Onion (cut up)
Parsley
Garlic
1 Conserved Lemon (or 3 regular)
Cinnamon
Salt, Pepper, Saffron
1 Stick of Butter

Directions:
1) Mix together and rub surface of chicken with all ingredients
2) Put chicken in a pan and add about 1 1/2 of water. When water starts to boil add stick of butter.
3) Baste chicken simmer until done (about  hour)
4) Serve with Italian style bread to sop up all the delicious juices

*Conserved Lemon*
1) Soak lemons overnight
2) Cut (+) in lemons leaving attached
3) Put salt in each lemon
4) Put in a jar with a tight fitting cover
5) Reading in a week
* 3 regular lemons cut in quarters can be used instead of conserved

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Submitted by Molly Rawding

1 can kidney beans  (drained)

1 can vegetarian baked beans

1-2 cans black beans (drained)

1 can corn (fresh is great in the summer)

1 lb cooked ground turkey or hamburg

1 jar of salsa

One large squirt of BBQ sauce

2 Tbsp. chili powder

Optional

1-2 cans of diced tomatoes

1 can of crushed tomatoes

1 can pinto beans and/or chickpeas

We put it all together in our crockpot and let it cook on low for 2-4 hours.

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Summer Lemon Cake  (This is a fabulous cake that travels well)

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Summer Lemon Cake  (This is a fabulous cake that travels well)

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Submitted by Leila Pelosi

INGREDIENTS:

CAKE

1 pkg Duncan Hines Lemon Supreme cake mix

1 pcg (3 Ounces) lemon flavored gelatin

1 Cup cold water

3/4 Cup vegetable oil

4 Eggs

TOPPING:

2 Cups confectioners sugar

2 tbsp Butter, melted

1/3 Cup fresh lemon juice

DIRECTIONS:

In large mixing bowl, place cake mix, lemon gelatin, water, oil and eggs.  Mix on low speed until ingredients are mixed; then turn speed to medium and beat for 2 minutes, scraping bowl occasionally.  Pour into greased and floured 13x9 inch baking pan.  Bake at 350 for 40 to 45 minutes or until cake just begins to pull away from the sides of the pan.

Meanwhile, prepare topping by mixing confectioners sugar, butter and lemon juice.  Sir until smooth.  While cake is still warm, poke about 100 holes in cake with fork.  Immediately pour topping evenly over top.  Set on rack and allow topping to soak in. Serve  at room temperature.

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Beach Pizza!

1 lbs homemade or store bought pizza dough (just go with store bought!)

1 can (~14oz) crushed tomatoes

1/4 lbs sliced provolone cheese

1/4 cup chopped up Pepperoni

1 ½ tablespoons parmesan or romano cheese (let’s be real, as much cheese your heart desires)

1 ½ tablespoons granulated sugar

Teaspoon salt

Teaspoon garlic (fresh/powdered)

½ teaspoon oregano and pepper

Olive oil

Instructions
1)      Preheat oven to 400. Grease baking sheet or line with parchment paper.

2)      Roll or press dough out onto baking sheet into a rectangle.

3)      Mix crushed tomatoes, pepperoni, tablespoon olive oil, romano or parm cheese, sugar, salt, garlic, oregano, and black pepper in a bowl, stirring to dissolve sugar and salt. Spread sauce evenly over crust, spreading it all the way to the edges. Drizzle sauce with another tablespoon of olive oil.

4)      Slap on slices of provolone (preference if you want the slices to overlap or not)

5)      Bake in the preheated oven until the sauce looks dry at the edges, still moist in the middle, and crust is crisp on the bottom, ~ 20 minutes.

6)      Let cool to room temperature on rack and cut into squares.

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Soup for a Snowy Day – Submitted by Teri Ralbovsky

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Soup for a Snowy Day – Submitted by Teri Ralbovsky

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I cook like my paternal grandmother -- starting with a recipe and then using my five senses followed by my sixth, intuition and I come up with the dish I will serve. The only recipe that I follow exactly is the one I use for Gumbo from the Gumbo shop in New Orleans because we love it so much there is nothing I would do to improve it.

Next to Gumbo, it is one of PJ's favorite soups.

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From Paul Windt:
This soup has been a part of the Christmas Eve Between-the-Services Soup and Salad for a long time now. Dan Foley, husband to Reverend Karen Foley, noted that the folks who worked both services on Christmas Eve had very little time to catch their breath and get a snack between those two services. He came up with the idea of providing a soup and salad snack and asked that I help him cater the event. It was such a hit that we quickly expanded. Colleen Leary took on the youth choir by providing pizza. Other folks turned out to help with preparation, set up, and take down chores while Dan and I did the cooking. The menu was simple, a choice of soups, a salad, good bread, a simple dessert, and the usual UU libations. I added this soup before Reverend Ellen joined us, but it was such a favorite that it has never been off the menu since. It is now the First Parish Christmas Eve Soup in my recipe files!

First Parish Christmas Eve Soup

aka: Corn & Wild Rice Soup with Smoked Sausage

From Bon Appetit, Nov. 1995 Submitted to epicurious by Bev Clancy

Yield: 8 servings

Active time: 45 min. - 1 hour Total time: 2 hours

INGREDIENTS

12 1/2 cups canned low-salt chicken broth

1 1/4 cup wild rice

6 1/4 cup frozen corn kernels - thawed

2 Tbsp. vegetable oil

10 oz. fully cooked smoked sausage cut into 1/2 inch cubes

3 carrots diced

2 medium onions chopped

1 1/2 cups half & half

chopped fresh chives or parsley

PREPARATION

Bring 5 cups broth to simmer in heavy medium saucepan over medium heat.

Add wild rice and simmer until all liquid evaporates and rice is almost tender --about 1 hour.

Meanwhile blend 3 3/4 cups corn and 1 1/2 cups chicken broth in food processor until thick, almost smooth puree forms.

Heat vegetable oil in heavy large Dutch oven over medium-high heat.

Add sausage and saute until beginning to brown, about 5 minutes.

Add carrots and onions. Stir for about 3 minutes.

Add remaining 6 cups broth and bring soup to simmer. Reduce heat and simmer 15 minutes.

Add cooked wild rice, corn puree and remaining 2 1/2 cups corn kernels to soup.

Cook until rice is tender and flavors blend, about 15 minutes.

Mix in half & half.

Thin soup with more chicken broth if desired.

Season with salt and pepper.

Garnish with chives or parsley.

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From:   First Parish UU Church of Chelmsford, MA

Serves: Everyone!

Ingredients: (ingredients available at FPCC!)

| 4 Cups of Love | 1 cup of Understanding
| 2 cups of Respect | 5 spoons of Hope
| 3 cups of Forgiveness | 2 spoons of Tenderness
| 3 cups of Kindness | 4 quarts of Faith
| 1 cup of Friendship | 1 barrel of Laughter

Directions:                                                                                                                               Take Love and Respect, mix it thoroughly with UU Faith. Blend it with Tenderness, Kindness and Understanding. Add Friendship and Hope. Sprinkle it with Sunshine. Knead in Laughter. Bake continuously. Set timer on patience.

Serve daily with generous helpings!!!

Thank you for participating in our FPCC Great Recipe Book Project!

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From the kitchen of Rose Lerer (This is an old recipe from my mother, Theresa Meegan.  She most likely got the recipe from one of her friends.  I have made it several times and it has been very popular—and it makes your kitchen smell wonderful.)

Prep Time:  20 minutes    Total Time: 1 hour 5 minutes

Cream together:

·       2 cups sugar

·       2 eggs

·       2/3 cup shortening (I use butter instead)

Add:

·       2 cups apple sauce

·       2 teaspoons baking soda

Mix well.

Add:

·       3 cups flour

·       ½ teaspoon allspice

·       1 teaspoon cinnamon

·       ½ teaspoon salt

·       1 teaspoon cloves

Mix well and then fold in the chocolate bits.

Pour into the baking dish.  Bake at 350 for 45 minutes.

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From the kitchen of:  Rose Lerer
This used to be on the label of Hershey’s cocoa containers.  It is unusual, easy to make and very tasty.

Ingredients

1 ¼ cups granulated sugar, divided

1 cup all-purpose flour

7 Tablespoons Hershey Cocoa, divided

2 teaspoons baking powder

¼ teaspoon salt

½ cup milk

1/3 cup butter or margarine, melted

1 ½ teaspoons vanilla extract

½ cup packed light brown sugar

1/ ¼ cups hot water

Directions

1.       Heat oven to 350F.

2.       Mix ¾ cup of the granulated sugar, flour, 3 Tablespoons cocoa, baking powder and salt.

3.       Stir in milk, butter, and vanilla.  Beat until smooth.

4.       Pour batter into ungreased 8 square pan or similar size pan.

5.       Mix together the remaining ½ cup granulated sugar, brown sugar, and remaining 4 Tablespoons of cocoa.

6.       Sprinkle mixture over batter in pan.

7.       Pour hot water over the top.  DO NOT STIR.

8.       Bake 35 to 40 minutes or until center is almost set.

9.       Remove from oven.  Let sit for 15 minutes before serving.

10.   This can be eaten alone or with whipped cream or vanilla ice cream on top.

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Hi,  Judy here!  All I have to say on the matter of good eating is--- buy organic for Thanksgiving dinner, Be Healthy!  Follow receipts  fron  Keto food plan and enjoy!.  Hope you all have a great day on and throughout  the holidays  Be Well!. Love to all at first Parish.  Judith Maybury.

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TURDUCKEN (A CHICKEN IN A DUCK IN ATURKEY)

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TURDUCKEN (A CHICKEN IN A DUCK IN ATURKEY)

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Walter Cole's favorite recipe

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TURDUCKEN Recipes for FPCC Recipe Book_WalterCole.PDF