Church Food Recipes

Roasted New Potatoes with Herbs
(Auburn Baptist Church)
5 cups extra virgin olive oil
1 small jar minced garlic (in produce section)
40 pounds new potatoes, quartered
1 jar dried rosemary
1 jar dried thyme
Salt and pepper
Combine olive oil and garlic and allow flavors to blend at least 1 hour. Preheat oven to 400 degrees. Place potatoes on baking trays. Sprinkle with rosemary, thyme, salt and pepper. Pour olive oil mixture over potatoes; toss well. Roast until potatoes are tender and crusty, stirring occasionally, about 45 minutes.
Serves 130.

Black Bean and Corn Salsa
(Auburn Baptist Church)
4 containers Market Fresh Mild Salsa (in produce section at Walmart)
12 to 15 tomatoes, chopped
3 bunches scallions, chopped
4 bunches cilantro, chopped
8 to 10 lemons, juiced
6 limes, juiced
3 cans black beans, rinsed and drained
3 cans shoepeg corn
1⁄3 to 1⁄2 cup balsamic vinegar
4 tablespoons dried cumin
Salt and pepper
Combine all ingredients and allow flavors for blend for 30 to 45 minutes in refrigerator. Serve with tortilla chips, on tacos or taco salads.

Pork Chop or Ham Marinade
(Auburn Baptist Church)
2 large cans pineapple juice
1⁄2 bottle grenadine
4 cans cranberry sauce, pureed
1 large can peach juice
Brown sugar
Honey
Spicy brown mustard
Mix all ingredients, adding sugar, honey and mustard to taste. Pour over chops (1/2- to 3⁄4-inch thick) or ham. Marinate in refrigerator overnight. Bake chops at 350 degrees for about 10 to 15 minutes per side.
Makes enough marinade for 130 chops or 4 large hams.

Strawberry Trifle
(Auburn Baptist Church)
5 angel food cakes
4 to 5 large containers of strawberries
8 (8-ounce) blocks cream cheese, softened
6 cups powdered sugar
4 (16-ounce) containers whipped topping
Break cakes into bite-size pieces. Stem and quarter strawberries. Beat cream cheese; add powdered sugar; mix until smooth. Fold in whipped topping.
Put a layer of cake in bottom of each of 2 disposable pans. Spread cream cheese mixture on top of cake. Add strawberries. Repeat layers.
Makes 2 large pans.
Serves 130.

Oven-Roasted Chicken
(Auburn Baptist Church)
130 (5-ounce) boneless, skinless chicken breast halves
2 large bottles olive oil
1 large bottle rotisserie chicken seasoning
Wash and pat chicken dry. Place on large baking pans. Pour olive oil over chicken. Sprinkle rotisserie seasoning on top. Bake at 350 degrees for about 25 to 30 minutes, depending on the thickness of chicken, or until done.
Serves 130.

Meatloaf
(West Jackson Street Baptist Church)
20 pounds ground beef
16 eggs
10 packages Lipton Onion Soup Mix
10 cups bread crumbs
10 cups water
2 cups ketchup
Combine 5 pounds ground beef, 4 eggs, 21⁄2 packages soup mix, 21⁄2 cups bread crumbs, 21⁄2 cups water and 1⁄2 cup ketchup and form into a loaf. Repeat with remaining ingredients, so you have four 5-pound meat loaves. Bake at 350 degrees in a convection oven until the internal temperature reaches 165 to 180 degrees, about 2 hours.
Serves 80.

Banana Pudding
(West Jackson Street Baptist Church)
68 ounces instant vanilla pudding mix
96 ounces milk
48 ounces sour cream
80 ounces sweetened condensed milk
80 ounces whipped topping
5 boxes vanilla wafers
24 bananas, sliced
Combine pudding mix, milk, sour cream and sweetened condensed milk until smooth. Gently fold in whipped topping.
In two large disposable pans, layer wafers, bananas and pudding. Repeat layers. Refrigerate.
Serves 80.

Oven Roasted Potatoes
(West Jackson Street Baptist Church)
50 pounds red potatoes, cubed
10 packages Lipton Onion Soup Mix
Olive oil
Toss potatoes with soup mix and olive oil. Cook at 350 degrees in a convection oven for about 30 minutes.
Serves about 150.

Apple Crunch
(West Jackson Street Baptist Church)
4 cans apple pie filling
2 boxes yellow cake mix
2 sticks butter, softened
Place apple pie filling in the bottom of a large disposable pan. Combine dry cake mixes with butter until crumbly. Sprinkle on top of apples. Bake at 350 degrees in a convection oven until browned on top, about 30 minutes.
Serves 40.

Pork Loin
(West Jackson Street Baptist Church)
4 whole pork loins
Lawry’s seasoned salt
Pepper
Garlic powder
1 can Coke
Season pork with seasoned salt, garlic powder and pepper. Place in an aluminum foil boat and pour Coke over meat. Wrap tightly with foil and cook in a convection oven at 350 degrees for 2 to 21⁄2 hours or until an internal temperature reaches 160 degrees. Let rest and slice. Pour pan juices over meat, if desired.
Makes about 140 slices.

Cornbread Dressing
(Spring Hill Missionary Baptist Church)
3 yellow onions, chopped
5 to 6 ribs celery, chopped
2 bell peppers, chopped
3 sticks margarine, divided
3 (10-inch) skillets of cornbread, cooked with eggs
3 (32-ounce) boxes low-sodium chicken broth
2 family-size cans cream of chicken soup
1 box chicken-flavored Stove Top Stuffing mix
1 tablespoon Italian herb seasoning
11⁄2 teaspoons poultry seasoning
1 teaspoon black pepper
1⁄2 teaspoon salt
Sauté onion, celery and bell peppers in 3 tablespoons margarine until softened. Set aside. Melt remaining margarine.
In a large disposable pan, crumble the cornbread. Add broth, soup, melted margarine, sautéed vegetable mixture, Stove Top and seasonings. Combine well. If mixture is too thick, thin with a little water.
Cover and bake at 375 degrees for 1 to 11⁄2 hours. Uncover the last 15 minutes of baking so top can brown.
Serves 25.

Green Beans
(Spring Hill Missionary Baptist Church)
2 ham hocks
1 quart water
2 institutional-size cans green beans, drained
2 (32-ounce) boxes vegetable broth
1 stick margarine
1 teaspoon onion powder
In a large stockpot, cook ham hocks in water for about 2 hours. Add drained green beans, vegetable broth, margarine and onion powder. Simmer about 45 minutes, until beans have cooked down and ham hocks are tender.
Serves 25.