Church Meals- Religious Centerpieces, Religious Paper Plates, Religious Tableware

Religious Centerpieces

Place an elegant gazebo candleholder centerpiece at each table.

Sprinkle Bible embossed confetti around your religious centerpieces.

Find more centerpieces at ShindigZ.

Religious Paper Plates
Grace dinner plates and Grace luncheon napkins are ideal for brunches and dinners.

Religious Tableware

ShindigZ sells a variety of solid color tableware that matches religious paper plates and religious centerpieces.

Look at all of ShindigZ party tableware.

Decorations and Party Favors

Peruse ShindigZ decorations.

Give them inspirational favors.

Find a bargain at ShindigZ discount party supplies store.

Return to religious party supplies.

Delicious Church Meals Recipes

Southern Styled Baked Corn

Ingredients:

1 16oz. can Whole Kernel Corn
1 16oz. can Cream Style Corn
2 Eggs, beaten
1 8oz. pkg corn bread mix
1 cup Sour Cream
½ cup melted butter, cooled
Salt & Pepper to taste
Parmesan Cheese

Mix undrained whole kernel corn, cream corn, eggs, cornbread mix and sour cream in bowl; stir in butter. Add salt and pepper. Spoon into a 10 x 10 baking dish. Bake 35 minutes at 350 degrees. Sprinkle with cheese and bake for 15 minutes longer.

Serves 8-10 people for delicious church meals!

Irene's Barbecue Chicken

Ingredients:

6-8 pieces of Chicken
12 oz. can of Coke
Kraft barbecue sauce (3/4 cup of an 18 oz. bottle)

Spray an electric skillet with Pam or use 2 tablespoons of oil to grease bottom of pan. Heat skillet to 375-400 degrees; put chicken pieces in skillet. Brown slightly for a bout 2 minutes; turn over and brown other side. Reduce the temperature; pour Coke and barbecue sauce over chicken. Cook for about one hour and 15 minutes, tuning occasionally.

The sauce remaining in the pan after chicken is removed can be served over rice.

Bean Salad

Ingredients:

2 cans French Style Green Beans
1 can Green Peas
1 can Red Kidney Beans
1 med Onion, chopped
1 2oz. jar Pimento, chopped
2 stalks Celery, chopped
½ cup Oil
½ cup Vinegar
½ cup Sugar

Salt & Pepper to taste

Beef Stew

Ingredients:

2 lbs stewed Beef, cut into 1" cubes
¼ cup Flour
1 ½ tsp Salt
½ tsp Pepper
1 ½ cup Beef Broth
1 tbsp Worcestershire Sauce
1 clove Garlic
1 Bay Leaf
1 tsp Paprika
4 Carrots, sliced
3 Potatoes, diced
2 Onions, chopped
1 stalk Celery, sliced

Place meat in crock-pot. Mix flour, salt and pepper and pour over meat. Stir to coat meat with flour. Add remaining ingredients and stir to mix well. Cover and cook on low heat 10-12 hours (high 4-6 hours). Stir stew thoroughly before serving.

Beignets

Ingredients:

1 ½ cup Warm Water
1 pkg Active Dry Yeast
½ cup Sugar
1 tsp Salt
2 large Eggs
8oz. canned evaporated milk
7 cups Flour
¼ cup vegetable oil
Enough oil for deep frying
Confectioner's Sugar

Pour warm water in large bowl; sprinkle in dry yeast and stir until thoroughly dissolved. Add sugar, salt, eggs and milk. Gradually stir in 4 cups of flour and beat with a wooden spoon until smooth and thoroughly blended. Beat in ¼ cup vegetable oil. Add remaining flour, 1/3 cup at a time, beating in with a spoon until too stiff to stir. Work the rest of the flour in with your hands. Cover bowl with plastic wrap and refrigerate overnight.

Roll dough on a floured surface to a thickness of 1/8 inch. Cut rectangles 2 ½" x 3 ½". Heat oil in deep fryer to 360 degrees. Fry beignets 3 or 4 at a time, turning with tongs, until puffed out and brown on both sides (2-3 minutes per batch). Drain on paper towels, place on platter and put in 200 degree oven to keep warm.

Sprinkle with confectioner's sugar and serve hot.

Black Bean Soup

Ingredients:

1 lb Dried Black Beans
1-2 tbsp Olive Oil
3 medium Onions
3 Garlic Cloves
½ med Green Pepper
4 strips Bacon
1 tbsp apple cider vinegar
2 Bay Leaves
Salt
Pepper
Pimento (optional garnish)

Soak beans overnight in water to cover. Drain. Cook beans in large covered pot with 1-quart fresh water, bring to a low boil and simmer for 1 hour or more. Dice the onions, garlic, bell peppers and bacon in uniform pieces. Sauté in olive oil. Add this mixture along with bay leaves and vinegar to the beans and continue cooking for another hour or more until tender. Season to taste with salt and pepper. Shut off heat and let stand for about an hour. Reheat and garnish with sliced pimento. Serve with bowls of rice.

This works well in a crock-pot.

Peanut Blossom Cookies

Ingredients:

1 ¾ cup Flour
1 teaspoon Soda
½ teaspoon Salt
½ cup Butter
½ cup Peanut Butter
½ cup Sugar
½ cup packed Brown Sugar
1 teaspoon Vanilla
1 Egg

Sift together flour, soda and salt. Set aside. In a separate bowl, cream together butter and peanut butter. Gradually add in sugar, brown sugar, vanilla and egg. Blend in dry ingredients. Mix well.

Shape dough into balls and place each ball into miniature muffin tins. Bake at 350 degrees for 11 minutes or until light brown. Remove from oven and immediately place a miniature Reeces Cup in the center of each ball. Let cool before removing from tin.

Chili and Beans

Ingredients:

1 lb Lean Ground Beef
½ lb Whole Hog Sausage
2 cans Tomato Sauce
1 small can Tomato Paste
1 large Onion
1 large Green Bell Pepper
2 tsp Chili Powder
1 tsp Black Pepper
1 tsp Salt
1 tsp Sugar
2 cans Red Kidney Beans

Brown meats in skillet until well done. Drain grease. Mince onions and peppers (may use food processor).

Mix all ingredients and cook. Mixture will cook fast (about 15 minutes) or you can cook in a crock-pot in 4-12 hours.

Makes 8 servings for yummy church meals.

Note: If milder chili is preferred, cut chili powder and black pepper in half.

Corned Beef Casserole

Ingredients:

1 can Cream of Mushroom Soup
½ cup Evaporated Milk
1 12oz. can Corned Beef, chopped
1 cup grated Cheese
½ cup chopped Onion
3 cups cooked Pasta Shells
1 cup crushed Potato Chips

Combine all ingredients except potato chips. Pour into baking dish. Sprinkle potato chips on top. Bake at 425 degrees for 20 minutes.

Fudge Pizza

Ingredients:

12 oz. Semi-Sweet Chocolate Chips
4 oz. Sweet Chocolate
2 oz. White Chocolate
½ cup Nuts
½ cup Marshmallows
½ cup Crisp Rice Cereal

Melt together three types of chocolates. Add nuts, marshmallows and crisp rice cereal. Spread on pizza pan. Top with nuts, cherries and coconut. Melt an additional 2 oz. of white chocolate and dribble on top to make it look like cheese.

Irish Potato Cake

Ingredients:

Preheat oven to 300 degrees.Cream butter and sugar. Add potatoes (whipped, very smooth), extracts and spices and mix well. Combine flour, soda, and cocoa and add to creamed mixture. Add well beaten eggs. Dredge nuts and raisins with ¼ cup of flour and add to batter.Pour into greased and floured 10" tube pan and bake at 300 degrees for 2 hours. You may ice with vanilla frosting if desired.

Hard Rock Candy

Ingredients:

Powdered Sugar
3 ¾ cup Sugar
1 ½ cup Karo Light Corn Syrup
1 cup Water
1 teaspoon Flavoring Oil and desired Food Coloring

Sprinkle 18 x 24" strip of hevy duty aluminum foil with powdered sugar. Mix first 3 ingredients in a large heavy saucepan. Stir over medium heat until sugar dissolves. Boil, without stirring until temperature reaches 310 degrees or until drops of syrup form hard and brittle threads in cold water. Remove from heat. Stir in flavoring oil and coloring. Pour onto foil. Cool; break into pieces. Store in an airtight container.

Flavors:
Peppermint, Cinnamon, Spearmint, Lemon, Wintergreen, Anise, Clove, Orange, Sassafras, Lime, Butter, Cherry, Raspberry, Chocolate, Grape, Butter Rum.

Irish Soda Bread

Ingredients:

In a cup, pour boiling water over raisins. Let set 5 minutes and drain. In a large bowl combine flour, baking soda, baking powder, sugar and caraway seeds. Cut in the margarine. Add drained raisins and sour milk. Stir with a fork. Knead on slightly floured board 8 to 10 times. Shape in a ball and put in a greased 8 inch cake pan. Bake at 400 degrees for 15 minutes, reduce heat to 375 degrees and continue baking for an additional 30 minutes.

Texas Pepper Steak

Ingredients:

1 Shoulder Roast (about 3 lbs)
2 tsp Meat Tenderizer
2 tsp Instant Onion
2 tsp Thyme
1 cup Marjoram
1 Bay leaf (crushed)
1 cup Wine Vinegar
½ cup Olive Oil
3 tsp Lemon Juice
2 tsp Cracked Pepper

Sprinkle meat with tenderizer. Mix onion, thyme, marjoram, bay leaf, vinegar, oil and lemon juice. Marinate roast for tow hours or more, turning every half-hour. Remove meat from marinade and pound in pepper.

Cook on grill at low setting until desired doneness is achieved. Be sure to brush on marinade each time meat is turned.

Purchase all of your party supplies at ShindigZ party supplies!