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Hot off the presses (stove) Faithbridge members have compiled favorite recipes.

Faithbridge offers taste of favorites

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By Linda Smith / For the Enterprise

If you like to collect church cookbooks, I’ve found another treasure for you. Faithbridge Church (formerly Faith Baptist Church), under the direction of Theresa Henderson, has compiled a spiral-bound cookbook entitled Faith Bites, which contains over 265 pages of their members’ favorite recipes. In the forward, Theresa writes about the hospitality extended to members and non-members alike in the church community, and even has a special section entitled “Hospitality,” which contains recipes she has often prepared for church funeral lunches and other events, some of them for feeding a large crowd. Faith Bites is available for $12 at Faithbridge Church south of Park Rapids on Highway 71. Call 218-732-1404 for more information.

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Granola Even Dad Could Make

4 1/2 c. uncooked old-fashioned oatmeal

1/3 c. sliced almonds

1/2 c. shredded coconut

2 t. cinnamon

1/2 c. honey

1/4 c. apple juice

1/2 c. raisins

1/2 c. dried cranberries

Preheat oven to 350 degrees. Combine oats, nuts, coconut and cinnamon. Whisk together honey and juice; add to oats. Don’t add fruit. Spread evenly in greased jellyroll pan. Bake 25 to 30 minutes, until golden, stirring 3 times during baking. Let cool and add fruit. Yields 12 servings. Note: The variety of nuts, fruit and spice can be adjusted to your preference.

Ole and Lena’s Old-Fashioned Bean Soup

1/4 c. green peas

1/4 c. red beans

1/4 c. pinto beans

1/4 c. black-eyed peas

1/4 c. lima beans

1/4 c. navy beans

1/4 c. lentils

1/4 c. barley

Wash beans thoroughly. Place in large kettle. Add 2 quarts water and smoked ham hocks or picnic ham. Bring to a boil. Simmer slowly 2 1/2 to 3 hours.

Add:

1 large chopped onion

1 large can diced tomatoes

2 sliced carrots

1 t. chili powder

1/2 t. garlic powder

Juice of 1 lemon

Salt and pepper to taste

Simmer 45 minutes. Add 1 T. vinegar to each serving.

Balsamic Rosemary Chicken

4 to 6 large boneless chicken breasts

1 c. balsamic vinegar

1/2 c. molasses

1/4 c. Dijon mustard

2 T. fresh rosemary

2 T. olive oil

8 oz. fresh sliced mushrooms

1 c. chicken broth

1 c. water

1/4 c. butter

Mix together balsamic vinegar, molasses, mustard and rosemary; place in gallon-sized Ziploc bag. Add chicken and let marinate in refrigerator 4 to 6 hours. In large skillet or electric pan, heat olive oil and sear chicken breasts on each side, 2 to 3 minutes. Add mushrooms and sauté 2 to 3 minutes. Pour marinade in and cook to boiling. Add chicken broth and water. Reduce heat and cook until liquid reduces in half and chicken is cooked, approximately 10 minutes. Add butter and cook until melted. Serve over rice, pasta or mashed potatoes. Yields 4 to 6 servings.

Blueberry French Toast

12 slices day-old white bread, crusts removed

1 1/2 pkg. (12 oz. total) cream cheese

1 c. fresh or frozen blueberries

12 eggs

2 c. milk

1/3 c. maple syrup or honey

Sauce:

1 c. sugar

2 T. cornstarch

1 c. water

1 c. fresh or frozen blueberries

1 T. butter

Cut bread into 1-inch cubes. Place half in a greased 9x13x2-inch pan. Cut cream cheese into 1-inch cubes. Place over bread. Top with blueberries and remaining bread. Beat eggs; add milk and syrup and mix well. Pour over bread mixture. Cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Cover and bake at 350 degrees for 30 minutes. Uncover; bake 25 to 30 minutes more, or until golden brown and the center is set. In a saucepan, combine sugar and cornstarch; add water. Bring to a boil over medium heat. Boil for 3 minutes, stirring constantly. Stir in blueberries; reduce heat. Simmer for 8 to 10 minutes, or until berries have burst. Stir in butter until melted. Serve over French toast. Yields 6 to 8 servings with 1 3/4 c. sauce.

Italian Beef Sandwiches

1 (4 1/2-lb.) beef tip sirloin roast, cut in half

2 (14 1/2-oz.) cans beef broth

1 c. water

1/4 c. cider vinegar

1 env. onion soup mix

1 env. Italian salad dressing mix

1 garlic clove, minced

1 1/2 t. dried oregano

1 t. dried basil

10 (6-inch) Italian sandwich rolls, split

Place the roast in 5-quart slow cooker. Combine the broth, water, vinegar, soup mix, salad dressing mix, garlic, oregano and basil; pour over the roast. Cover and cook on low for 7 to 8 hours, or until the meat is tender. Remove roast. When cool enough to handle, shred meat, using 2 forks. Return to slow cooker and heat through. Using slotted spoon, spoon shredded meat onto each roll. Serve juices as a dipping sauce. Yields 10 servings.

Chocolate Chip Oatmeal Cake

1 3/4 c. boiling water

1 c. uncooked quick oats

1/2 c. butter

1 c. brown sugar

1 c. white sugar

2 extra large or 3 small eggs

1 3/4 c. flour

1 t. baking soda

1/2 t. salt

1 T. cocoa

12 oz. semi-sweet chocolate chips

3/4 c. walnuts

Mix boiling water, oats and butter in large mixing bowl. Let stand 10 minutes. Add sugars and eggs to that mixture; mix well. Mix together flour, baking soda, salt and cocoa. Add to egg-oatmeal mixture. Add half of the chocolate chips. Pour into greased 9x13-inch pan. Sprinkle nuts and other half of chocolate chips on top. Bake 40 minutes at 350 degrees.

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