New Hope Baptist Church Recipes

Wontons
1 pound sausage, browned and drained
1
12 cups grated Monterey Jack cheese
1
12 cups grated sharp Cheddar cheese
1 package Hidden Valley ranch dressing mix, prepared according to package directions
Black olives
1 package wonton wrappers

Preheat oven to 350 degrees. Combine sausage, cheeses, dressing and olives. Press wonton wrappers in mini-muffin pans to form cups. Spoon sausage mixture into wonton cups and bake 5 to 7 minutes or until cheese is bubbly and wonton wrappers are brown.

Cornbread Salad
1 box cornbread mix or 1 small pan cornbread
1 package dry ranch dressing mix
1 cup mayonnaise
1 (16-ounce) carton sour cream
2 cans black-eyed peas, drained
1 can whole kernel corn, drained
2 chopped tomatoes
12 cup chopped bell pepper
12 cup chopped green onions
1 jar bacon bits
2 cups shredded Cheddar cheese

Cook cornbread and allow to cool. Combine dressing mix, mayonnaise and sour cream and set aside. Crumble half of cornbread in a large clear salad bowl. Top with layers of peas, corn, tomatoes, pepper, onions, bacon, cheese and then the dressing mixture. Continue layering until all ingredients are used, ending with dressing drizzled on top. Chill at least 2 to 3 hours or overnight. Can use reduced-fat mayo and sour cream to cut calories.

Benny Carr’s Favorite
Western-Style Beans
2 pounds ground chuck
1 small onion, chopped
1 small bell pepper, chopped
Salt and pepper
1 (8-ounce) can tomato sauce
3 cans ranch-style beans
Chili powder
12 teaspoon cumin
Brown meat with onion, bell pepper and salt and pepper. Drain well. Add tomato sauce, beans, chili powder to taste, and cumin. Cook on low heat for 5 to 10 minutes or until bubbly.

James’ Spicy Chicken and Rice
3 chicken breast halves or thighs
2 cans Ro-tel tomatoes and green chilies
1 can cream of mushroom soup
1 can cream of chicken soup
1 can chicken broth
1 box minute brown rice
1 onion, chopped
1 bell pepper, chopped

Boil chicken until tender. Chop chicken and mix all ingredients and put into a greased 9×13-inch casserole. Bake at 350 degrees for 45 minutes. For less spicy, use only 1 can Ro-tel.

Banana Pudding
114 cups sugar, divided
4 tablespoons all-purpose flour
Pinch of salt
3 eggs, separated
2 cups milk

1 teaspoon vanilla
2 tablespoons butter
Sliced bananas
Vanilla wafers
14 teaspoon baking powder
Stir together 3⁄4 cup sugar, flour and salt. Separate eggs and add yolks to flour mixture. Start mixing slowly and add milk a little at a time until well mixed. Add vanilla and butter. Cook over medium heat until thick.
Layer your pudding. Start with pudding in the bottom of an oven-proof bowl. Layer bananas, then vanilla wafers, then pudding, alternating until you have used all the ingredients.
Beat egg whites, add the baking powder and the remaining 1⁄2 cup sugar, beating until stiff. Spread on top of pudding. Brown in a 350-degree oven.