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Our Kitchen
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Old Fashioned Glazed Ham Loaf


1 lb. ground ham

1 lb. ground pork

3/4 cup cracker crumbs

2 and 1/2 T chopped onion

2 eggs

3/4 tsp. salt

1 cup milk

1 T chopped parsley

Glaze:  in a small sauce pan mix together and boil 1 minute...

     1/4 cup brown sugar

     1/4 cup vinegar

     2 and 1/4 tsp. dry mustard


Mix together all ingredients for meat loaf and either put in loaf pan or mold into a loaf on a baking pan.  Bake at 350 degrees for half an hour.  Remove from oven and glaze.  Return to oven and bake 1 hour.


Hazel’s Glazed Meatloaf


1 and 1/2 lb. ground beef

1/2 lb. ground veal or pork

3/4 cup cracker meal

1 pack Lipton Onion Soup

2 eggs, beaten

1/2 cup water

1/4 tsp. black pepper

1/2 tsp. salt

1/3 cup chili sauce


Mix all ingredients and shape into 2 small loaves.  Place in greased 13x9x2" glass baking dish.  Bake for 30 minutes at 350 degrees.  Remove from oven and surround meat loaves with vegetables:

     1 can whole carrots

     1 can whole onions, drained

     1 can whole potatoes, drained

Brush the following glaze over meat loaves and vegetables:

     2/3 cup chili sauce

     1/4 cup wine vinegar

     3/4 tsp. prepared mustard

     1 tsp. Worcestershire Sauce

     3/4 cup brown sugar

Return to oven and bake for 30 more minutes at 350 degrees.


Cranberry Chicken

From 2009 PW Thank Offering Luncheon


4 lbs. chicken pieces (3 breasts, 3 thighs, 3 drumsticks)

1 envelope (1 oz.) dry onion soup mix

1 can (16 oz.) whole berry cranberry sauce

1 cup spicy-sweet French dressing


Rinse chicken with cold water and pat dry.  Place chicken in a single layer in a lightly greased 13x9-inch baking dish.  Sprinkle soup mix evenly over chicken.  Stir cranberry sauce and spoon over chicken; top evenly with dressing.  Cover with aluminum foil.  Bake at 400° for 40 minutes.  Remove foil, reduce temperature to 350° and bake for 20 more minutes.  Serves 6.


Jeanne's Chicken Tetrazinna


8 oz. Angel Hair Spaghetti, cooked

2 cups cooked, diced Chicken or Turkey

Small jar Pimentos

1/2 cup diced Green Peppers

1 med. Onion, chopped

2 cans Cream of Mushroom Soup

1 can water

1 1/2 cups sharp Cheddar Cheese, grated

Salt & Pepper to taste


Combine all ingredients except cheese in baking dish. Sprinkle cheese on top.  Bake uncovered 45-50 minutes at 350.  Serves 8-10 


Hot Chicken Salad Casserole

Recipe from Judy Harrah; served at Elder Retreat


2 cups diced cooked chicken

2 cups diced celery

1 & 1/2 cups slivered almonds

2 hard cooked eggs, chopped

1 cup mayonnaise

1 & 1/2 tsp. grated lemon rind

2 tsp. lemon juice

1/2 tsp pepper

1 & 1/2 cups shredded cheddar cheese

1 & 1/2 cups crushed potato chps


Combine first nine ingredients; mix well.  Place in lightly greased shallow 2-qt. casserole.  Sprinkle with cheese and top with chips.  Bake at 375 for 25 minutes.  Serves 6.


Deep Dish Quiche

From Adrienne Hughes, Kitchen Co-Hostess 


1 10-oz pkg. frozen spinach, thawed

1 8-oz. container sour cream

2 deep dish pie crusts

1 chopped onion

1/2 lb. mild Italian sausage*

4 sun dried tomatoes, sliced

8 oz. mozzarella, shredded

8 oz. cheddar, shredded

4 oz. parmesan, shredded

1 and 1/2 cups half & half

8 eggs

1 T parsley, chopped


Preheat oven to 375.  Prebake pie crusts for 10 minutes.  Sautee in oil - onions, sausage, and tomatoes together.  Combine sour cream and spinach.  Combine eggs, parsley and half & half.  First add the sour cream mixture in the pie crusts.  Then layer meat and cheese.  Lastly pour the egg mixture over the ingredients.  Bake at 375 for 40 minutes.  *You may substitute other meat such as ham and bacon.


Drema's Circle Sandwiches

    Served at a PW Luncheon


2 Refrigerated cans bread dough

Sandwich fillings (eg. ham, cheese, lettuce, tomato, etc.)

Optional:  mayonnaise, mustard, relish, pickle, etc.


Remove dough from cans and place end-to-end on a cookie sheet to form a circle.  Bake as directed.  When cool slice horizontally through the center making two circles (bottom and top).  Arrange sandwich fillings on bottom layer of bread.  Cover with top layer of bread, place on serving platter, and cut into sections 

making  6 to 8 servings. 


Marcy's Sweet Potato Casserole


3 cups sweet potatoes, cooked, mashed

1/2 cup sugar

2 eggs

1/2 tsp. salt

1/2 stick margarine, melted

1/2 cup milk

1 and 1/2 tsp. vanilla


     1/2 cup brown sugar

     1/3 cup flour

     1/3 stick margarine, melted

     1 cup nuts, chopped


Beat first 7 ingredients together in a large bowl and put  into casserole dish.  Mix ingredients for topping and spread over top.  Bake at 350 degrees for 30 minutes.


Gail's Sweet Potato Biscuits

A special treat at Wed. night suppers


2 cups cooked mashed sweet potatoes

1/2 cup milk

4 cups self-rising flour

1/8 tsp. baking soda

3 T sugar


Stir together the first 3 ingredients until well blended.  Add dry ingredients until moistened.  If needed, add a little extra milk or flour to make dough right consistency for biscuits.  Knead dough a few minutes, pat into 3/4 inch thickness, cut with 2-inch biscuit cutter and place on greased baking sheet.  Bake at 400 for 15 minutes or until browned.  Makes 3 dozen. 


Scott Worley's Chili

A favorite on Chili Night


2 lbs. ground beef

1 large onion

2 or 3 cloves garlic, finely chopped

3 large cans kidney beans

1 large can black beans

2 cans (31 oz.) diced tomatoes

1 small can tomato paste

2 tablespoons garlic salt or powder

1/4 cup brown sugar

1 can (4 oz.) chili powder

several dashes hot sauce

1 tablespoon prepared mustard

2 tablespoons Worcestershire sauce

1 bottle beer (dark lauger)


Brown ground beef, add onion, garlic, garlic salt, and chili powder.  Blend well.  Add beans and tomatoes (do not drain).  Cook until thoroughly heated.  Add tomato paste, mustard, and Worcestershire.  Slowly add beer.  Bring to a slow boil, add brown sugar, and reduce heat to simmer.  Add water if mixture is too thick.  Let simmer about 30 minutes.


Roberta Broch's White Chili


Mix together in a crock-pot:

   1 large glass jar White Northern Beans

        (approx 2 lbs)

   1 jar Salsa (26 oz)

   1 can green chilies (3˝  to 4 oz)

   2 cups water

   1 tsp. Cumin powder

   salt and pepper to taste

   3-4 cooked chicken breasts, diced or



Cook in Crock-pot on low for 6-8 hours, or on the stove for approximately 2 hours.  About 15 minutes before serving, add a block of Monterey Jack or Pepper Jack cheese cut up into chunks.  Enjoy!


Mary Calvert's White Chili

A Chili Cook-off Winner (mild)


4 skinless, boneless chicken breast halves

5 cups water

1 large onion, chopped

2 T butter/margarine

2 celery ribs, chopped (1/3 cup)

3 (16 oz) cans Great Northern Beans, drained and rinsed

3 (4.5 oz) cans green chilies, chopped

1 cup chicken broth

1 tsp. cumin

1 bay leaf

1 tsp. salt

1/8 tsp. ground red pepper

Toppings: shredded Colby-Jack cheese, salsa, sour cream, tortilla chips


     Cook chicken in water with half of the onion over medium heat until chicken is tender (about 15-18 min).  Remove chicken and cut into bite-size pieces.  Sauté celery and remaining onion in butter until tender.  Return chicken to broth, add celery mixture, 2 cans of the beans, and next 6 ingredients. 

     Bring to a boil, reduce heat, and simmer 1 hour, stirring frequently.  Process remaining can of beans in a blender until smooth.  Stir this bean puree into chili.  (If beans are too thick to blend, add a little chicken broth.)  Serve with desired toppings.


Sallie's Sausage Soup


1 lb sausage

1 cup water

1 medium potato, diced

1 whole onion, chopped

1 bay leaf

1 tsp. liquid smoke

1/2 tsp. pepper

1/2 tsp. summer savory

1 pk frozen mixed vegetables (10 oz)

1/3 cup water

1 tsp. sugar

2 cans cream of chicken soup

1 can cream of mushroom soup

1 can cream of celery soup

1 soup can of milk

1/2 cup butter

2/3 cup grated Velveeta cheese


     Crumble sausage in a frying pan and cook until done.  Drain fat.

In large saucepan mix sausage, water, potato, onion, bay leaf, liquid smoke, pepper, and summer savory.  In small saucepan, cook the frozen vegetables, water and sugar until tender.

     Pour mixed vegetables into large saucepan, then add remaining ingredients.  Stir until well blended and simmer until the potatoes are tender and flavors are blended.....about 30 minutes.  Enjoy!


Malcolm's Tomato Appetizer Soup

   Malcolm Brownlee's Popular Recipe


1 large can (46 oz) tomato juice

3 cans cream of celery soup

6 T lemon juice

4 T (1/4 cup) Worcestershire sauce

3/4 cup sugar

3/4 tsp. pepper


Heat soup with some of the juice.  Blend well.  Add remaining ingredients.


Jeanne's Crabbies Appetizer

˝ cup soft margarine

1 ˝ T mayonnaise

˝ tsp. garlic salt

˝ tsp. seasoned salt

1 small jar Old English Cheese

1 can (6 ˝ oz) crab meat, drained

6 English muffins 


Preheat oven on broil.  Mix all ingredients together and spread on muffin halves.  Broil until bubbly hot.  Cut each into 6 pie-shaped pieces.  (These can be made ahead of time and frozen.  Let thaw 15 minutes before cooking.)


Patricia's Spinach-Feta Cheese Bread

       Printed by popular demand!


1 cup crumbled feta cheese

1/3 cup lite cream cheese

1/2 tsp. dried oregano

1/4 tsp. salt

1 can (14 oz.) artichoke hearts, drained and


1 package (10 oz.) frozen chopped spinach, thawed,

   drained, and squeezed dry

3 cloves garlic, minced

1 large egg white


1 lb. loaf frozen white bread dough

Cooking spray

2 T grated fresh Parmesan cheese


     Thaw dough in refrigerator for 10 hours.  Combine first 8 ingredients in bowl.  Roll dough into a 16"x10" rectangle on lightly floured surface.  Spread spinach mixture over dough, leaving a 1/2-inch border. 

     Beginning with a long side, roll up jelly-roll fashion; pinch seam and ends to seal.  Place roll, seam side down, on baking sheet coated with cooking spray.  Cut 14 diagonal slits into top of roll with sharp knife to make 16 servings.  Cover and let rise in warm place for 1 hour or until doubled in size.

     Preheat oven to 350.  Sprinkle Parmesan cheese over top of roll and bake for 45 minutes or until golden.  Makes 16 servings.



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