Visit our new website! lutheranpennstate.org
Recipes
Tasted something delicious at a Thursday Night dinner, Sunday Lunch or Sunday Dinner? Dying for the recipe? Well, here are some popular items from the Lutheran Student Community! Enjoy & send us your best recipes! If there is something you'd like a recipe for that you don't see, just click here to send a message and we'll try and track it down for you!
Excellent Pasta (from Amanda, Sarah, Amanda and Lynnette)
1 lb box of ziti or mostacolli
15 oz ricotta, part skim
1 egg
8 oz grated mozzarella
1/4 C grated parmesan
2 jars spaghetti sauce
Preheat oven to 400 degrees. Boil ziti for six to seven minutes. Grease a 9x13 pan. Mix together ricotta, egg and 3/4 mozzarella in bowl. Put a thin layer of sauce in bottom of the pan. Top with 1/2 pasta. 1/2 cheese mix. Sauce. Pasta. Cheese mix. Top with some sauce. Sprinkle the leftover cheese on top. Cover with foil and bake 30 minutes. Uncover and
bake 10 more minutes.
Chicken Italiano
1/2 Cup Parmesan Cheese, freshly grated (use more if from the green can)
1 Tablespoon dried parsley
1 teaspoon dried oregano
1/2 teaspoon pepper
4 chicken breasts
3 teaspoons melted butter
Mix together cheese, parsley, oregano, and pepper. Dip chicken breasts in melted butter and then in cheese/herb mixture. Place in shallow baking dish and cover with remaining melted butter.
Bake at 375 degrees for 25 minutes or until chicken is tender.
Chicken Enchiladas (From Laura Koths via Marsh Drege)
1 C - 2 C bottled mild green taco sauce or salsa (Medium is so much better!)
1/4 C cilantro sprigs (or more)
1/4 C parsley sprigs
1T lime juice (or more)
2 cloves garlic
2C chopped cooked chicken/turkey
3/4 C shredded mozzarella
6 flour tortillas (7")
Heat oven to 350; Spray rectangular baking dish, 11x7x2 with nonstick cooking spray; Taco sauce, cilantro, parsley, lime juice, and garlic - blend or process until smooth; Reserve half of mixture; Mix half of salsa mixture, chicken and 1/4 C cheese;
Spoon about 1/4 C chicken mixture into each tortilla, roll and place seam down in baking dish. Pour remaining sauce over enchiladas; Sprinkle with remaining cheese; Bake 20 -25 minutes or until hot.
Cheesy Potatoes
1 bag frozen Ore-Ida hash browns
1-2 cups cheddar cheese, shredded
1 can cream of chicken soup
1 cup sour cream
2 cups crushed corn flakes
1/4 cup melted butter
While potatoes are still frozen, mix together hash browns and cheddar cheese.
In a small bowl, combine chicken soup and sour cream. Add to cheese and potato mixture and combine until thoroughly mixed. Spread mixture in a 9 x 13 inch baking pan. Add melted butter to crushed corn flakes and spread on top of potato mixture. Bake uncovered in 350 degree oven for 30 - 45 minutes, until fully cooked.
Altar Bread - Milk and Honey Bread (unleavened)
5 cups whole wheat flour
4 Tablespoons butter or margerine
3 Tablespoons baking powder
3 cups milk
2 cups regular white flour
4 Tablespoons sugar
6 Tablespoons honey
4 teaspoons salt
Mix flour together and stir in salt, sugar and baking powder. Mix honey and milk completely; add butter to this mixture and mix well (This works best when liquids are heated over the stove). Add liquid mixture to flour mixture and knead; dough should be sticky. Cut into 8 portions, roll into balls and then flat round circles and score with a butter knife, making a cross in each center. Diring lent or festive occasions you may make other symbols in the sections such as: INRI, Latin Cross, Alpha and Omega, Chi Rho, or other Christian symbols. The cross must always be scored into the bread so it is easy to break during the eucharist. Brush lightly with oil and bake in the oven at 350 degrees for 15 minutes. When loaves have cooled, they may be wrapped in foil and frozen for future use.
Alicia's Crunchy Cabbage Salad
2 pk Ramen Chicken Noodles (crush noodles in package, reserve flavor packet)
1½ Cup Slivered Almonds
4½ Tbs Sesame Seeks (1 small bottle)
3 Tbs Butter, melted
Brown almonds, sesame seeds and noodles in butter, or eliminate butter and bake in 350 degree oven for 10 - 15 minutes. Set aside to cool.
2/3 Cup Salad Oil
2 Tbs Rice Vinegar
4Tbs Sugar
1 tsp Black Pepper
1 pk Chicken Flavor (from noodles)
2 Tbs Soy Sauce
Mix oil, vinegar, sugar, pepper, flavor packet and soy sauce in a small bowl.
6 Green Onions, sliced thinly
1 Small head chinese cabbage thinly sliced
- OR -
16 oz pk cole slaw cabbage mix
Toss green onions and cabbage together.
Right before serving mix all together. This will keep the noodles crunchy. Noodle mixture, dressing and cabbage mixture can each be stored separately.
6 pm Worship Potatoes
- 5 lbs red-skinned potatoes
- 2 Tbs cooking oil
- Pam or other cooking spray
- Salt
- Pepper
- Metal Pan (two 9x9s or similar)
Preheat oven to 400 degrees. Wash potatoes and rinse well. Cut into large chunks (quarters or sixths). Put 1 Tbsp cooking oil in each pan and toss potatoes in. Spray potatoes with Pam and sprinkle with pepper and salt to taste. Cover with foil or a lid. Bake for 30 minutes, then turn oven to 350 degrees and bake another 30 minutes. If potatoes are done, turn oven off and leave potatoes in oven covered until ready to serve. Serve with cheese, ketchup, butter and/or sour cream.
Sunday Night Worship Instructions: Prepare potatoes as listed above while heating oven in Grace kitchen to 400 degrees. Bake from 5:30 pm until just before worship begins, then turn to 325 degrees. At Offering, run down and check potatoes, turning oven off if they are done. Leave potatoes covered in oven until ready to serve. Serve with cheese, ketchup, butter and/or sour cream.
Southern Shepherd’s Pie (from Johnny Pons)
- 1 lb Sage Sausage (Jimmy Dean)
- 1 can tomato soup concentrate
- 1 can green beans
- 2 lbs potatoes
- Milk
- Butter
Brown sausage and drain. Boil potatoes until tender. Mash with butter and milk to taste. Mix sausage with tomato soup and green beans. Spread on bottom of 9x9 glass pan or similar. Top with mashed potatoes. Bake until warmed through and bubbly on edges.
Passover Chicken (served at the 2009 Interfaith Seder)
- Pam cooking spray
- Baking Apples, cored and cut up, but not peeled
- Dried Apricots
- Chicken (thighs, legs, breasts cut in half)
- Cinnamon
- Pepper
- Salt
The amounts in this recipe are entirely up to you. Really. Heat oven to 300 degrees. Spray your pan with cooking spray, then place in cut-up apples and dried apricots. Remove skin from chicken, if desired, then rub with cinnamon, pepper and salt (I mix the three, then dip the chicken in) Place on top of apples and apricots. Cover pan TIGHTLY with foil. Bake for 1 ½ - 2 hours. You may want to check every 15 minutes for the second hour. Add a bit of apple juice if there isn’t enough liquid.
Haroset / Charosses (from Eric Singer)
- 3 apples, peeled, cored, and chopped
- 1 Tbsp. lemon juice
- 1/2 cup chopped walnuts (OR golden raisins)
- 1/4 tsp. ground ginger
- 1/4 tsp. cinnamon
- 2 Tbsp. sugar
- 3 Tbsp. Concord grape wine OR Concord grape juice
In medium bowl, toss apples with lemon juice until coated. Add remaining ingredients and toss gently. Cover and chill for at least 6 hours before serving. Serves 6-8
updated 4 May 2009