2019 Lenten Sermon series will be announced in February 2019.
2018 Lenten Sermon series —–
Bacon/Water Chestnut Appetizers
submitted by Terry Sylvester
Heat & Mix:
1 cup brown sugar
2 Tbps. rice vinegar
1/4 cup white sugar
4 drops liquid smoke
1 cup ketchup
salt & pepper to taste
1 Tbps. lemon juice
1 tsp. garlic powder(Optional)
1 pound non fat bacon (Black Label-center cut works best, cut bacon in half)
2 cans whole water chestnuts
Wrap chestnuts (small weiners) in bacon, secure with toothpick — bake at 350° oven until crisp; about 45 minutes, drain and cover with sauce; do not squeeze in pan, they stick
(this recipe came with samples – YUM!)
Submitted by Doris Straw
2 large dried black mushrooms, soak these in warm water at least for 20 minutes
1/2 lb. ground pork
2 green onions
1/2 c. green cabbage
2 slices gingerroot
2 T. soy sauce
1 can water chestnuts
1 clove garlic
1/8 t. black pepper
1/2 t. salt
2 t. cornstarch
Chop the veggies very fine. Mix all the ingredients together, cover and keep in the refrigerator while you make the skins.
2 1/2 c. flour
2/3 c. hot water
1/3 c. cold water
a little oil
Add hot water to the flour and mix, then add the cold water and oil. Knead very well, let stand 15 min., covered, with a cloth. This dough is a little firmer than bread dough and the more you mix it the better. After it sits for 15 min then break off hunks and roll them like a bread stick. Cut off enough to make a 3-4 inch circle, roll this out fairly thin. Keep doing this until you have 40 skins. I work with 12 at a time. Roll dough, then put about 1 T or so filling and form a dumpling. Have a cup of water mixed with a little cornstarch handy to spread on the outside of the skin to make them stick together. Put oil in the fry pan, not too much, and put the dumplings in close together so they stick. Fry on med low heat until browned, then add a little of the cornstarch water to the dumplings and steam the dumplings on simmer until done, they will be done with they are opaque and filling is nice and solid. Good luck.
DIPPING SAUCE OF THE DUMPLINGS
In a small serving bowl, mix together chili oil, soy sauce, and vinegar, adjusting proportions to taste.
- cooking spray
- 1/2 cup butter , melted
- 1 1/2 cups brown sugar
- 24 maraschino cherries
- 1 (20 ounce) can crushed pineapple (reserve juice)
- 1 (18.25 ounce) package yellow cake mix (and oil and eggs called for on the package)
- 1 1/3 cups pineapple juice (you just need as much pineapple juice as water called for on the cake mix package – see note)
- confectioners’ sugar for dusting
Preheat oven to 350 degrees and spray 24 muffin cups with cooking spray.
Line a work surface with parchment or waxed paper.
Spoon 1 teaspoon melted butter into the bottom of each sprayed muffin cup.
Spoon 1 tablespoon brown sugar in each muffin cup.
Press a maraschino cherry into the center of the brown sugar in each muffin cup.
Spoon a heaping tablespoon of crushed pineapple over the cherry and compact it with the back of a spoon into an even layer.
Mix cake mix according to the package directions, replacing the water with pineapple juice. This may vary according to which cake mix you use. In large bowl with electric mixer on low speed until moistened, about 30 seconds. Turn mixer speed to medium and mix for 2 minutes.
Pour pineapple cake batter into the muffin cups, filling them almost to the top.
Bake in the preheated oven on the middle rack until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.
Allow cupcakes to cool at least 5 minutes before inverting muffin cups onto the waxed paper to release. Serve with pineapple and cherry sides up. Sprinkle cupcakes lightly with confectioners’ sugar if desired.
Just replace the water called for in your cake mix with pineapple juice. You should be able to reserve the juice from the crushed pineapple and have enough pineapple juice to use here. If you are a little shy on the amount of juice, just use water to fill the rest of the liquid called for in the recipe.
*Some people like the look of pineapple tidbits better for this recipe. I tried both and the crushed pineapple has a lot more flavor and looked prettier.
Source: Allrecipes – http://allrecipes.com/recipe/pineapple-upside-down-cupcakes/detail.aspx?mxt=t06dda