North Highland United Methodist Church
Sunday, January 24, 2021
Open Hearts, Open Minds, Open Doors

Main Dishes





Jiffy Corn Casserole
1 stick butter- melted      1 box Jiffy Corn Muffin Mix 
1 can corn(not drained)   1 can creamed corn
2 eggs                                           8 oz shredded cheddar cheese
8 oz sour cream               (1) 4oz can chopped green chilies (optional)
Preheat oven to 350 F. In a large casserole dish add melted butter, Jiffy mix, corn, creamed corn, eggs, cheese, sour cream, and chilies. Bake on middle rack of oven 45 minutes or until middle is set. Serve warm.

Spinach, Mushroom and Egg Bake

6 eggs                              1(16 ounce) pkg small curd cottage cheese
1/4 cup flour                    1(16 ounce) pkg shredded Colby and Monterey Jack cheese
1(10 ounce) pkg frozen chopped spinach, thawed and drained
1(8 ounces) pkg mushrooms, sliced and sautéed in olive oil
(3/4 cup onions sautéed, optional)
Preheat oven to 350. Prepare 9"x13"with cooking spray.
Beat the eggs with the flour until flour is no longer lumpy.  Stir in the spinach,
cottage cheese, cheese, until evenly combined. Stir in mushrooms, pour in
prepared dish.
Bake in preheated oven until top is golden brown, about 45 minutes.

 Pastor Lou's Crockpot Lasagne

1# lean ground beef
16 oz wide egg noodles
2 cups low fat cottage cheese
1 cup shredded mozzarella cheese
½ cup Parmeasan cheese
2 jars spaghetti sauce.
Brown hamburger. Cook noodles and drain. Toss noodles with both cheeses. Mix beef and spaghetti sauce. Spoon one-third of meat sauce in bottom of slow cooker. Layer in half of noodles. Repat layers. Sprinkle with additional Parmesan. Cook on low 4 hours.


Dwight's Jimmy Dean Breakfast Casserole – Egg Bake
1 pkg. (1 lb) Regular Flavor Jimmy Dean Pork Sausage (I use any brand sausage); cook, crumble, and drain
10 eggs, lightly beaten
3 cups of milk
2 tsp. of dry mustard
8 oz. (2 cups) shredded cheddar cheese
6 cups cubed bread (I use a French Bread loaf, cut into 1” squares – makes for a fluffy Egg Bake)
½ tsp. black pepper
1 tsp salt
½ cup mushrooms sliced (I use a 6.5 oz. can of stems and pieces, drained)
1 medium tomato, chopped
½ cup green onions, sliced
Preheat oven to 325 degrees. In a large mixing bowl, combine eggs, milk, mustard, and salt. Distribute half of the bread evenly in a buttered (sprayed) 9”x13” baking dish. Sprinkle with half of the pepper, cheese, sausage, and other optional ingredients (mushrooms, tomatos, green onions). Repeat layering using remaining bread, pepper, cheese, sausage, and optional ingredients. Pour egg mixture evenly of casserole. Bake uncovered for 55-60 minutes, or until eggs are set. Top with foil if tops begins to brown to quickly.
Can be made the day before and refrigerated before baking.
From the kitchen of Dwight Fast


Carol and Maureen's  Chili Egg Puff

10 eggs (beat well) 
1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 pint cottage cheese
1 pound Monterey Jack Cheese
1 stick or 1/2 cup melted butter
2 (4oz) cans chopped green chilies
Pinch of pepper optional
Beat eggs.  Add flour, baking powder, and salt and beat together with a mixer.
Add remaining ingredients and mix well.  Put in well greased 13 by 9 pan.
Bake at 350 degrees for 35 minutes or until the center is solid.


UMW Soup and Pie Supper Chili

Brown: 1 lb hamburger
           1 lb Jimmy Dean Mild Sausage
           1 Medium onion or 2 Tbsp dry onion
Mix in large crock pot:
            1 can kidney beans - do not drain
            2 cans Bush's mild chili beans - do not drain
            1 - 11oz can diced tomatoes - do not drain
            2 - 15 oz cans tomato sauce
            1 pkg. Schilling Chili seasoning
             1 tsp salt
            1 tsp chili powder
Add meat mixture, stir well.
Cook 6-12 hours on low

2 cups celery, chopped
1 cup onion, chopped
5 cups potatoes, diced
2 cups ham, diced
2 - 16 oz. packages frozen mixed vegetable
2 quarts chicken broth
Combine, cook together approx. 45 min. or until vegetables are tender.
Add:  4 cans cream of chicken soup
         1 #Velveeta cheese
Make 5-1/2 - 6 quarts of soup
(Add additional chicken broth if soup is too thick)


UMW Soup and Pie Chicken Noodle Soup

To prepare Soup Broth:
In a large kettle - 16 cups water
3-4 bay leaves
8-10 whole allspice
diced onion
Simmer this for abut 20-30 minutes. Strain.
Prepare 1 box of Mrs. Grass' Chicken Soup Mix according to directions, do not drain.
Add this to the prepared Soup Broth.
In boiling water prepare one 16 ox. bag of fine noodles.(Do not make them too soft.)
Drain and rinse iin cold water.
Add noodles to the Soup Broth.
Add enough Chicken Soup Base/Stock(Approx. 3-5 Tbsp) or
Wyler's instant bouillon cubesor granules to bring soup to desired taste.
Makes approximately 5 quarts. (standard crock pot size)



Andrea's Chicken Noodle Soup

 Andrea's really, really good Chicken Noodle Soup  won rave reviews at game night. 
This is her secret recipe.

Prepare package of Mrs. Grass Hearty Soup Mix, Homestyle Chicken Noodle according to directions for crock pot.  (2 packages for large crockpot)

Add chicken or turkey as desired.