New Beginnings Ministry, Inc
P. O. Box 84
Carmel, Maine  04419
Where God is Sovereign and Christ Comes First!
Recipes
BROCCOLI SALAD

This is enjoyed by all in our family, especially in the summer months.  Great to take to a potluck dinner or that family picnic!

1 lb. bacon - cut up and fried crisp
3 bunches of broccoli florets
1/2 cup raisins ( or red seedless grapes cut in half)
1/2 cup sunflower seeds that have been slightly roasted
1 medium red onion - chopped

Blend:  1/2 cup mayonnaise
              1/2 cup sugar
              2 tablespoons cider vinegar

Pour over above and refrigerate.  Top with bacon before serving.
Wisdom is knowing what to do
Skill is knowing how to do it
Virtue is doing it!
" Never stir rice while it is cooking, it will make the rice gummy : however"
"A few drops of lemon juice added to simmering rice will keep the grains separate"
Turkey Drums

This is a tasty and simple crockpot recipe to make for a fall day, or anytime you want to have turkey.  All I do is heat 1 cup water with 2 cans low-sodium chicken broth till very warm but not boiling in a bowl in the microwave.  Place one drum per person in the crock (unless you want left overs), pour in liquids and sprinkle with 1 1/2 teaspoons poultry seasoning and 1 teaspoon each oregano and basil, or to taste. Add thin whole carrots to the pot.  If carrots are large around, cut in half lengthwise.  Cook on high 1 hour then cook on low for three hours, or till turkey is done. 

Turn the broth into a delicious gravy by stirring in a cornstarch slurry made with 1 heaping tablespoon cornstarch mixed with 2 tablespoons water; stir till thickened.  And, voila! a tasty dinner without much effort.  (I make this during the summer as well since you can have your turkey without the heat!)

Serve with mashed potatoes or mashed cauliflower that is seasoned with salt and pepper, or with white rice.

This recipe can also be used to crock a turkey breast or a whole chicken as well.  Just adjust cooking time.  Very good!
Help make this recipe page special.  Send us your own favorite recipes that we can add here with your name and any personal memories they bring to you when you make them.  We want every kind of recipe from soup to spicy nuts.
Carrot Cake


2 cups flour                          2 cups sugar
2 teaspoons each salt, baking soda, and cinnamon
1 1/2 cups salad oil             4 eggs
3 cups grated carrots, firmed down in the cup, but not packed.

Sift dry ingredients in to large mixing bowl. Add oil and mix well.  Add eggs one at a time, stirring well after each one.  Stir in carrots. 

Bake in a 13x9 inch baking pan at 325* for 45 minutes, or in a 12 inch tube pan for one hour.

This is the easiest, moistest, tastiest carrot cake I've ever had.  Raisins and/or nuts may be added as you like.  Frost with cream cheese frosting if you prefer.


Cream Cheese Frosting

1 8-oz. package cream cheese
1 stick butter
1 box of powdered sugar (4 cups)
1 teaspoon vanilla flavoring

In large bowl of electric mixer, combine cream cheese, butter and vanilla; cream well.  Add powdered sugar 1/3 cup at a time mixing very well after each addition until all sugar is added. If too stiff, a little milk can be added 1 teaspoon at a time.
Some recipes that you will find on this page are also on the Christmas Recipes page. They are also good as fall dishes, so adding them here also.
Pumpkins are already in the market.  They are lovely orange globes that make me long to bake pies.  My son, Chris, says I make the best pumpkin pie he ever ate.  That didn't happen until he was a teenager and I began using the following recipe.  It's fabulous!  It can be made with fresh pumpkin that you parboil and then process in a blender or food processor, or with Libby's own unseasoned canned pumpkin.  I always triple the batch. We keep two pies that disappear in no time and give the third one away.

LIBBY'S FAMOUS PUMPKIN PIE

2 eggs, slightly beaten
1 can (16 ounces, or 2 cups) Libby's Solid packed pumpkin
3/4 cups granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 1/2 cups (12 ounce can) undiluted evaporated milk
1 9" pie crust

Prepare crust, roll out and line pie pan.  Place sheet of foil over the crust, fill with beans and bake 10 minutes in a 425* oven.

While crust precooks, combine filling ingredients in order given; mix well; pour into prepared pie shell. Bake in preheated 425* oven for 15 minutes. Reduce temperature to 350*. Bake for 40 - 50 minutes, or until a knife inserted halfway between edge and middle of filling comes out clean.

Serve with fresh whipped cream.  The cream is really good if you add a hint of nutmeg to it.

Enjoy!

Chris and Rev
Pumpkin Acrostic
by
Pastor Suzanne

P-repare your heart
U-nto the Lord
M-ake Jesus your blessed Savior
P-erhaps if you tell all your
K-in all that's been done
I-n your heart, they
N-ow will want Him too.
When zucchini is plentiful, either in your own gardens or at the Farmer's Market, try this recipe.  I created it years ago, but you can find many recipes for stuffed Zucchini online.

Stuffed Zucchini

6 slices white or wheat bread, oven toasted and cubed
1 medium sized onion, chopped     
3-4 large cloves of garlic, minced
1 large green or red tomato, diced     
1 tablespoon tomato paste
1/2 cup low-sodium chicken broth
1/4 - 1/2 cups mozzarella cheese
1/2 teaspoon each salt, dried basil and dried oregano
1/4 teaspoon pepper

Wash and cut one medium-sized zucchini in half lengthwise; remove seeds.  Do not peel zucchini. 

In a medium-sized skillet, saute onions and garlic in olive oil for two minutes; add diced tomato, tomato paste, and seasonings.  Add cubed bread and chicken broth (if using wheat bread, you may need to use more broth).

Fill zucchini halves very full and top with mozzarella.  Wrap each half in a piece of foil large enough to fold at the top without touching the cheese.   Bake wrapped for 40 minutes at 350*.  Open foil and broil tops until cheese begins to brown. 

Serve as a vegetarian main dish or as a side dish with any meal.
This recipe was sent to us by Suzanne in Pennsylvania and is one of our favorite ways to eat chicken.  Thanks, Suzanne!

Pan Fried Chicken

8 bone-in chicken breast halves, thighs, or a whole  chicken cut into 8 pieces
1 cup flour, or as needed
1 teaspoon paprika
1/2 teaspoon black pepper
1 teaspoon seasoned salt
1/4 cup canola oil

Heat oil in a large skillet.  Pat chicken pieces dry with paper towels so flour will adhere to chicken. Place flour, paprika, pepper and seasoned salt in a plastic bag; shake well to mix.  Add chicken, one or two pieces at a time; shake well to coat.  Re-season flour as needed. Shake off excess flour and add to heated oil. Fry chicken over low heat (4 on an electric stove.)  Cook until browned on all sides, turning often to cook evenly, and no longer pink in the middle, about 1 hour depending on size of pieces.
Our sideyard neighbor and friend Judy from Sangerville, ME shared this recipe for fudge with me.  It's so easy and everyone I know really enjoys it.

Peanut Butter Fudge

Light grease a 10"X13' baking pan.

Mix together 4 cups sugar and 1 cup milk in a 2-quart saucepan.  Bring to a boil and boil for three minutes.

Remove pan from heat. Add 6 tablespoons Marshmallow Fluff, 3 cups peanut butter and 1 teaspoon of vanilla.  Stir well to blend and pour into prepared pan; spread evenly and let set until bottom of pan is cool to the touch.  Cut in desired size pieces.
I came up with this recipe because lemon is one of my favorite flavors, but the only recipes I could fine were made with butter, and some plenty of it.   I wanted something light for the family and very tasty.  Try this and let me know if I succeeded.
Mama's Lemon Chicken

Grate rind from one lemon; squeeze 2 tablespoons of juice from the lemon, or use two lemons to make that amount.

Lightly salt and pepper 4 boneless, skinless chicken breast halves on each side and saute in 2 tablespoons of olive oil until lightly browned on both sides.  Remove chicken to warm platter.

Add the grated lemon rind and lemon juice to the pan along with 1/2 teaspoon of paprika, 1 teaspoon dried parsley (1 tablespoon fresh) 1/8 teaspoon ground ginger, and 2 tablespoons margarine (yes, you can use butter). When margarine is melted, return chicken to the pan.  

Simmer chicken 20 minutes, turning halfway through cooking time.  Add 2 tablespoons dry Sherry or white wine and a 13 3/4 ounce can low fat chicken broth.  Simmer 5 minutes longer.

Remove chicken to warm platter.  Mix 2 tablespoons of cornstarch with 4 tablespoons water well.  Add to the pan carefully to just thicken the sauce.

This is excellent served with garlic flavored Cous Cous and green beans.
This recipe came from a cookbook but I have made so many changes to it, it's mine now.

Chicken Cacciatore

Brown 8 (4 whole breasts) bone-in,  skin on split chicken breasts in 1/4 cup of olive oil.  (Original recipe called for a 3-pound broiler fryer, cut in pieces.)

Remove chicken to a warm platter.  In same pan, cook 2 medium onions cut into 1/4 inch slices with 2 cloves of garlic, minced until translucent but not brown.  Return chicken to the skillet. 

Most of my changes  happen here. In a large bowl, combine a 28-ounce can of Hunts diced tomatoes with basil, garlic and oregano, a 16-ounce can of Hunts tomato sauce and 2 tablespoons Hunts tomato paste, 1 teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon dried oregano and 1 teaspoon dried basil, crushed, 1/2 teaspoon celery seed and 2 bay leaves.   I also like to add 1/2 teaspoon crushed red pepper. Pour over chicken in pan.  Cover and simmer 30- 45 minutes according to the size of chicken pieces.  Stir in 1/4 cup dry white wine.  Cook uncovered 15 minutes longer.  Turn chicken pieces occasionally.  Remove bay leaves.

Serve over your favorite brand and cut of pasta.
This recipe was shared with me by a friend, Tracy, and I've been making it for years.  It's one my family asks for.

Barbecued Pork Chops

8 pork chops 3/4 inch thick, bone-in
2 large onions sliced 1/4 inch thick
2 tablespoons vinegar (I use rice vinegar)
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper, or to taste (Some like it hot!)
2 teaspoons sugar (I used light brown sugar)
1 cup ketchup
3/4 cup water
flour for dredging

Roll each pork chop in flour and brown in oil.  Place meat in a Dutch oven with a slice or two of onion on each chop.  I also slice garlic onto the chops which is not in the original recipe.  In the frying pan you browned the chops in, combine vinegar, salt, chili powder, salt, pepper, cayenne pepper, sugar, ketchup and water.  Bring to a boil and pour over chop in Dutch oven.

Simmer, covered, over low heat 1 - 1 1/2 hours.  Serve with mashed potatoes and cole slaw or rice and green beans.  So good!

My Cole Slaw

Shred a small head of cabbage in a food processor or cut in half and slice thinly. Shred 2 large carrots.  Cut one medium onion in half and thinly slice it.  Combine 1 1/2 cups mayonnaise, 1/4 cup sugar, 3 tablespoons red wine vinegar or rice vinegar, 2 tablespoons olive oil, salt and pepper.  Mix well to dissolve the sugar.  Add a few tablespoons of milk to lighten the sauce and pour over salad.  Toss well to coat evenly.  Refrigerate for at least two hours to marry the flavors before serving.
This chicken recipe came out of a store flyer years ago.  We really like it a lot.

Sesame Chicken

1 tablespoon sesame seeds
2 tablespoons low sodium soy sauce
2 tablespoons water (I use dry Sherry)
1 1/2 teaspoons ground ginger (I use 1 tablespoon fresh grated ginger)
1 tablspoon brown sugar
1 -2 cloves garlic, finely minced
1 - 2 green onions, sliced
1 pound boneless, skinless chicken cut into 1 inch cubes
1/2 cup fresh snow peas
1 cup broccoli florettes
1 can low sodium chicken broth
2 cups cooked rice

Toast seeds in a dry frying pan over low heat for two minutes, or until golden brown.  In  mixing bowl, combine soy sauce, water (sherry), sugar,sesame seeds, garlic and onions.  Add the chicken pieces tothe sauce and turn carefully to evenly coat each piece.  Cover tightly and refrigerate about 1 hours.

Place chicken and marinade in the bottom of an 8 inch baking pan. Broil 6 inches from heat for about 6 minutes, or until golden brown.  Mix in broccoli and snow peas and the can of chicken broth.  Broil another 6 minutes.

Serve over hot rice.  It's soooo good!

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This is the chicken and white sauce my family loves.  Hope you all enjoy it!

Chicken and White Sauce

3 bone-in chicken breast halves
1 large onion, unpeeled, cut in half
3 cloves garlic, unpeeled, cut in half
Water to cover the chicken

In an 8-quart sauce pot, place chicken, water onion and garlic.  Turn heat to high to bring to a boil.  Reduce heat, and add 1 teaspoon each poultry seasoning, basil, oregano, and rosemary.  Add 1/2 teaspoon salt and pepper.  Simmer 45 minutes to 1 hour depending on the size of the chicken pieces, or till no longer pink in center of breast.

Remove chicken pieces to a platter.  Strain chicken broth into a bowl.  Return 2 cups of chicken broth to pot with 1 1/2 cups milk or half and half and 3 tablespoons butter.  2 cups sliced mushrooms may be added.  (Larry likes that.) 

Simmer on very low heat while boning chicken pieces.  Add boned chicken to pot.  Check broth for seasoning and re-season as necessary.

Mix 3 tablespoons cornstarch with 4 tablespoons water and mix well.  Slowly pour slurry into broth, stirring constantly until desire thickness.  (My family likes the broth to be very thick.)  Serve over white rice or boiled potatoes.
This fruit cake is moist and tasty.  I do not recall where I found this recipe, but have been using it since the 70's.  In the 80's I used to bake this cake at Christmas time and sell each for $25.00 which was a lot of money for that time.  It's a rich cake and serves many.  Also freezes well.

Banana Fruit Cake

Use very ripe bananas for this cake.

Chop the cherries from an 8-ounce jar.

Mash 6 bananas; add 2 cups sugar and mix well.  Beat 2 eggs and add to mixture.  Add 1 cup melted butter or margarine.  Mix well.

To this mixture, add 1 teaspoon ground clove, 1 teaspoon ground nutmeg, 1 teaspoon ground cinnamon, a pinch of salt, 2 tablespoons baking soda, 3 tablespoons hot water and 3 cups flour.  Mix well.

To mixture add the chopped cherries, 1 cup seedless raisins, or chopped dates, 1 cup chopped walnuts.  Pour into a greased and floured tube pan.  Bake at 325* for 2 hours.

I do not use a mixer for this recipe.  It seems to make it touch.
Psalm 34:10

The young lions do lack, and suffer hunger: but they that seek the LORD shall not want any good thing. 
Food is the universal language of love.  It doesn't matter what country, what culture you come from, food is used to comfort sick or grieving people, as a peace offering to mend relationships, as a wedding gift and in many other ways.  No church function is complete without food.  But understand this:

“The kingdom of God is not eating and drinking, but righteousness and peace, and joy in the Holy Spirit.”
Romans 14:17
More Recipes
This recipe came to us from Lynn (Sassylynn) Bricker.  I have not tried but let me know if you do.

Barbecue Bacon Party Spread

2 packages each Philadelpha cream chesse, softened
1/2 cup Kraft Thick N Spicy origninal barbecue sauce
1 package 2.1 oz Oscar Mayer fully cooked bacon chopped
1 small tomato,chopped
1/2 cup chopped green peppers
3 green onions sliced
1 cup Kraft shredded  cheddar cheese

Spread cream cheese on large platter. Drizzle with barbecue sauce.  Top with all remaining ingredients. Serve with Triscuit thin  crisps or Wheat Thins original crackers.
This recipe comes from two cookbooks and a hand written recipe from my friend Joannie.  The first recipe is for the chocolate cake and comes from the Better Homes and Garden book.  The second recipe is from Joannie and is for the creamy filling.  The third recipe is from the Good Housekeeping book, and is the chocolate glaze.  So worth the trouble to make, too.  A family favorite for sure!

Chocolate Fudge Cake

Turn oven to 350* to preheat while mixing batter.

In  saucepan, combine 1 slightly beaten egg, 2/3 cups sugar,1/2 cup milk and three 1-ounce squares of unsweetened chocolate.  Cook and stir over medium heat until chocolate melts and mixtures comes just to a boiling; cool.

Cream 1 cup of sugar and 1/2 cup shortening until light.  (I use plain Crisco grease.  Butter changes it too much.)  Add 1 teaspoon of vanilla and two eggs, one at a time, beating well after each addition.

Sift together 2 cups of cake flour, or 2 cups minus 2 tablespoons regular flour, 1 teaspoon baking soda and 1/2 teaspoon salt.  Add to creamed mixture alternately with 1 cup of milk, beating after each addition.  With a rubber spatula, blend in the chocolate mixture carefully so as not to deflate the batter. 

Bake in 2 greased and floured 9X1 1/2 inch pans, round of square. 

Bake at 350* for 25 - 30 minutes, till toothpick inserted in center comes out clean.

Creamy Filling

You will need a double batch of this mixture.

2 1/2 tablespoons flour
1/2 cup milk
1/2 cup Crisco
1/4 teaspoon salt
1/2 cup sugar
1 teaspoon vanilla

Cook flour and milk over low heat until very thick; stirring constantly.  Cool

Cream shortening, sugar, salt, and vanilla.  Add flour mixture.  Beat well till very smooth and not grainy.  

Assembling the Cake

With a piece of strong thread or a cake slicer, cut each 9-inch layer in half horizontally to form two even discs from each.  Place one layer on the serving plate and cover with some of the creamy filling. Place another layer on top and repeat one more time, using all the cream filling on the three layers.  Place final layer on top.  Then make the glaze.

Chocolate Glaze

In a double boiler, or a glass bowl over hot water, melt 1 heaping cup of semisweet chocolate chips and 2 tablespoons of butter (I use margarine); stir in 1 tablespoon milk and 1 tablespoon light corn syrup until smooth.

Remove pan or boil from the hot water onto a towel to dry the bottom.  Pour a little of the glaze onto the cake at a time.  with a cake knife of offset frosting knife, spread the glaze around the sides.When the sides are completely covered, pour the rest of the glaze and spread it over the top.  Chill in the refrigerator at least two hours before serving to set the chocolate.  Store and left over cake in the fridge.