Healthy Recipes from Soup Kitchens
Black Eyed Pea Salad
A recipe straight from Brazil.
Della Lewis, Bibleway Baptist Church
Serves: 50
Prep Time: 40 minutes
Ingredients
2 32 oz. cans of black eyed peas, drained well and rinsed
3 large green peppers, diced
3 large onions, sliced in rings
6 large tomatoes, diced
1 12 oz. bottle of Italian dressing
1 tbsp. thyme
3 tbsp. garlic powder
salt and pepper to taste
Apple Spoon Omelet
A delicious side of applesauce and eggs
Laura Stewart, Monumental Baptist Church
Serves: 2
Prep Time: 10 Minutes
Ingredients
4 eggs
1/2 tsp cinnamon
1/3 cup sugar
3 cups applesauce
Preparation
Beat the ingredients together with a whisk or electric beater.
Pour into buttered 9-inch pie plate.
Bake at 350 degrees for 45 minutes.
Serve warm or cold with grilled chicken or spareribs.
Broiled Lemon Chicken
An easy-to-prepare delicious chicken recipe
Emma Hamilton, Saint Mark's Lutheran Church
Serves: 4
Prep Time: 1 hour
Ingredients
1/3 cup lemon juice
1/3 cup olive or vegetable oil
1/2 tsp salt
1/4 tsp pepper
1/4 cup grated Parmesan cheese
2 tbsp Dijon mustard
1 lb skinned boneless chicken breast
Preparation
In a small bowl, combine all ingredients except the chicken.
Cover and chill 1/4 cup of the marinade. Use later to baste chicken while broiling.
Brunswick Stew
A hearty chicken stew.
Pastor Charles Leonard, Saint Mark's Lutheran Church
Serves: 6-8
Prep Time: 55 minutes
Ingredients
1 chicken (3-4 lbs)
1 large onion, chopped
3 potatoes, diced
1 1/2 cup chopped okra
1 box frozen lima beans
1 can corn
2 medium-sized tomatoes, chopped
1 tbsp sugar
salt and pepper
Preparation
Place chicken in a pot and cover with water. Bring to a boil, reduce heat and simmer for 30 minutes.
Add the onion, potatoes and okra. Continue to simmer another 10 minutes.
Chery's Chili
Savory and simple.
Chery Childs, Saint Mark's Lutheran Church
Serves: 4-6
Prep Time: 1 hour
Ingredients
2 tbsp oil
1 1/2 lb ground beef
1 small onion, chopped
1 cup chopped celery
2 cups tomatoes
1 tsp chili powder
2 tbsp cold water
2 tsp salt
1 tsp sugar
1 tsp Worcestershire sauce
1 - 15 oz can red kidney beans
Preparation
Brown the meat in a skillet, remove and set aside.
Mexican Chicken & Beans
Sandy Stiekel, St. Paul's Episcopal Church
Serves: 6
Prep Time: 30 minutes