Recipes from our congregation

We are thankful for food in a world where many walk in hunger and for friends when many walk alone.

Blessed are they who welcome both stranger and friend, for gracious hospitality is yet another expression of divine love.

Browse through the Table of Contents, click on a recipe and get started - in the kitchen, on the BBQ or camping.

Click here if you have a recipe you'd like to add.

 

Table of Contents

 

Flummies

1 cup flour
2 tsp baking powder
½ tsp salt
1/3 cup water (to pasty consistency)
margarine (for frying)

Non-traditional options:
1 tsp cinnamon
1/2 tsp brown sugar
½ cup raisins
OR
Berries
OR
1 tsp garlic
shredded cheese

Combine dry ingredients and add water. Stir. It should have a thick, pasty consistency. Use an extra tablespoon of water if the consistency isn't right. Melt margarine or butter in frying pan, Spoon batter into medium hot pan. Fry until golden on both sides. Butter or serve with hot brown sugar sauce.

Flummies are sometimes called 'Trapper's Bread" as it was a staple used by Labrador trappers as they tended their trap lines. It is similar to bannock. I prepare flummie mix (dry ingredients only) in bulk making sure there's a couple of cups of the mix in my emergency kit when hiking or travelling.

This is a great substitute for bagels. You can add whatever you like to Flummies. I usually add the cinnamon, sugar and raisins for morning meals and garlic and cheese as a substitute for garlic bread. 

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Marjorie's Molasses Muffins

(Beulah Noseworthy)

3 cups flour
2 tsp cinnamon
1/2 tsp allspice
1/2 tsp cloves
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 cup butter
1 cup sugar
1/2 cup molasses
2 eggs
1/2 cup milk
1 cup raisins

Sift together flour, baking powder, soda, salt and spices. Cream butter and sugar, add molasses and eggs. Beat well. Add flour mixture alternately with milk. add raisins. Bake in moderate oven, 350⁰ for 15 to 20 minutes.

This is an old family recipe that came from my sister, Marjorie Trickett. It is at least 50 to 55 years old and remains a favourite for me and my family.

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Nut Bread

(Elizabeth Bailey)

1 cup margarine
1 cup white sugar
3 large eggs
1 cup warm milk
2 tsp vanilla
3 cups flour
½ tsp salt
3 level tsp baking powder
1 ½ cups chopped walnuts

Preheat oven to 350°. Cream margarine and sugar, add eggs one at a time. Mix dry ingredients together with milk and flavouring. Fold in nuts last.

Bake 1 ½ hours at 350°, cover for first hour. Cool on rack before turning out of pan.

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Partridgeberry Muffins

(Elizabeth Bailey)

2 ½ cups flour
½ cup sugar
4 ½ tsp baking powder
½ tsp salt
2 cups frozen partridgeberries
1 ½ cups milk
¾ cup oil

Preheat oven to 325 – 350°. Mix together milk and oil, 2 beaten eggs. Add wet to dry.
Bake in greased pan 15 – 20 minutes. Loosen in pan, let cool 10 minutes before turning out.

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Grandmas’ Tea Buns

(Evelyn Parsons)

3 cups flour
4 teaspoons baking powder
½ cup sugar
1 cup margarine (or butter)

Sift dry ingredients together and rub in butter until mixture is crumbly. Mix in 1 cup of raisins. Combine 1 egg (beaten) and 1 cup of milk. Add to flour mixture. Pat out on board and cut out buns. Place on greased cookie sheet. Bake in 400 degree oven until light brown (about 15-20 minutes)

Source: Newfoundlander’s Favourite Recipes, United Church Women, First United Church, Mount Pearl

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Hot Cross Buns

Hot Cross Buns1/4 cup milk
1/3 cup sugar
3/4 tsp salt
1/3 cup oil
2 1/2 tbsp quick rising yeast
1/2 cup lukewarm water
3 eggs
4 cup flour (approx)
3/4 cup raisins or currants
1 egg white (unbeaten)
1 tsp cold water

White Frosting
1 cup icing sugar
1/2 tsp vanilla
2 tbsp hot water (combine and mix until smooth)

In large mixing bowl, scald milk, add sugar, salt and oil; cool to lukewarm; add warm water and sprinkle yeast stirring to dissolve; add eggs and 1 cup flour; beat with electric mixer at medium speed about 2 minutes (scrape bowl occasionally). Stir in raisins (or currants) and another cup of flour and mix; add remaining flour gradually until it makes a soft dough that is easy to handle. beat well. Place in a lightly greased bowl; turn dough over to grease top; cover and let rise until doubled (about 1 1/2 hours).

Punch down and turn onto lightly floured board. Roll or pat to 1/2 thickness; cut in rounds with 2 1/2" biscuit cutter; shape cutouts into buns. Place about 1 1/2" apart on greased baking sheets. Cover and let rise until doubled (about 1 hour).

With sharp knife cut a shallow cross on top of each bun. brush with unbeaten egg white mixed with cold water. Bake at 375 F for 15 minutes (or until golden). cool on racks. spoon white frosting in crosses. (Best served warm) Makes about 18 buns.

You can't make the buns like your grandmother or your great grandmother used to make but you can certainly give it a darned good try.

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Carrot Cake

(Jackie and Ivan Sheppard)

2 cups white sugar
1 cup vegetable oil
4 eggs

Dry Ingredients
2 cups flour
2 tsp baking powder
1 1/2 tsp baking soda
1 1/2 tsp salt
2 tsp cinnamon

1 tin crushed pineapple (including juice)
2 cups finely grated carrot
2 cups chopped walnuts

Beat sugar and oil; add eggs and beat well. Sift the dry ingredients and gradually blend in to the first mixture. Add carrots, pineapple and juice and walnuts and mix. Pour mixture into greased and floured pans (I use a tube pan).

Bake at 350⁰ for 50 to 60 minutes. Test to see if done. Remove from oven and let cool in pan for 10 minutes, then turn out on rack.

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Icing for Carrot Cake

(Jackie and Ivan Sheppard)

8 oz cream cheese
2 tbsp butter
2 tbsp shortening
1 cup icing sugar
1 tsp vanilla

Add all ingredients to a deep bowl and beat well.

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Carrot Cake

Sydney Rice
Little Island Baker Original Recipe

Ingredients:
2 eggs
1 cup brown sugar
1 tsp cinnamon
1/2 cup butter
1 tsp baking powder
1 cup shredded carrot
1 cup flour

Directions:
Preheat oven to 350. In a bowl, combine eggs, and sugar. Add the butter, cinnamon and baking powder. Combine fully, then add the shredded carrots. Add the Flour.

Grease and flour a 8x4" loaf pan. Bake for 25 to 30 minutes. The loaf should spring back to the touch. Let cool.

Rice, Little Island BakerMount Pearl, NL

Little Island Baker was created by Sydney Rice in 2016. What started as a hobby has blossomed into a small business. Sydney has a passion for creating beautiful cakes, healthy recipes and incorporating local produce into as many recipes as possible. Enjoy the recipes! Checkout their Facebook Page to place an order.

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East Coast Coffee Cake

(Sydney Rice)
Little Island Baker Original Recipe
East Coast Coffee Cake
Ingredients:

(Filling)
2 cups of strongly brewed "east coast roast" jumping bean coffee
2 eggs
1 cup butter
1 cup brown sugar
1 tsp cinnamon
1 tsp vanilla
1 tsp baking soda
1 tsp baking powder
3 cups flour
1 cup of walnuts

(Crumble)
1/2 cup butter (cold)
1 cup brown sugar
1 tsp cinnamon

Directions:
Preheat oven to 400. Combine cooled coffee, butter, sugar, and eggs. Mix well. Add cinnamon, baking powder, baking soda and vanilla. Sift flour and add to the batter one cup at a time. Set aside.

In a seperate bowl prepare your crumble.

Lightly flour a Bundt pan, and add half the batter to the pan. Add half the crumble and half the walnuts on top of this layer. Add the rest of the batter on top. Sprinkle walnuts and crumble mixture on top. Bake at 400 for 35-40 minutes.

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Healthy Avocado Brownie Cake

Sydney Rice
Little Island Baker Original Recipe
Finally a chocolate recipe you can feel good about! These “brownies” bake like a dense cake, but are absolutely delicious. Don’t believe me? Give them a try! I guarantee you’ll be baking a double batch next time!

Rice, Healthy Avocado Brownie Cake

Ingredients:
2 eggs
2 avocados, ripe and pitted
1/2 cup of White Sugar
1 tsp Baking Soda
1/2 cup of flour
1/2 cup of cocoa powder
1/4 cup dark chocolate, melted.
1 TSP Vanilla
1/2 TSP salt
3 TBSP Skim Milk

Directions:
Preheat oven to 350. Combine ingredients in a food processor and pulse until smooth
Line a 8x8 pan with parchment paper and pour batter into pan. Top with chocolate chips or nuts.
Bake for 30 minutes.

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Cheese Krispies

(Dorothy Latreille)

1 cup Margarine
1 Pkg. Imperial Cheese
¼ tsp cayenne pepper or a little more
¼ tsp Worcestershire Sauce
1 ½ cup flour
4 cups Rice Krispies

Cream, cheese and margarine. Add remaining ingredients except flour and the Rice Krispies. Add flour, then the Rice Krispies- mix well, use your hands. Roll into small balls, place on parchment covered cookie sheet, press with fork to flatten. (dip fork in water- so they won’t stick).

Bake @ 350° for 15-20 Minutes

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Shortbread

(Elizabeth Bailey)

½ lb margarine
½ cup icing sugar
1 egg yolk
2 cups flour
½ tsp vanilla

Preheat oven to 300°

Cream all together. Roll out and cut in various shapes with cutters. Dot with ½ cherry. Bake in 300° oven for 15 – 20 minutes or until just brown around edges. DO NOT BROWN THEM.

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Lemon Squares

1 cup flour
1/2 cup margarine
1/4 cup icing sugar
2 eggs
1 cup white sugar
1/2 tsp baking powder
1/4 tsp salt
2 tsp grated lemon peel (optional)
2 tbsp lemon juice

Heat oven to 350F Mix flour marine and icing sugar. Press in ungreased square pan (8x8x2or 9x9x2") building up slightly higher around edges. Bake 20 minutes.

Beat remaining ingredients until light and fluffy (3 minutes). Pour over hot crust. Bake about 25 minutes (until no indentation remains when touched lightly). Cool; cut into squares.

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Snowballs (Chocolate Bonbons)

(Evelyn Parsons)

½ cup cocoa
1 ¼ cups of water
1 cup sugar

Mix and boil for 5 minutes on low to medium heat.

Cool and add 2 cups of graham wafer crumbs and 1 cup of coconut. Roll in balls and then in coconut. If a little too soft for rolling, add more crumbs and/or coconut.

Source: Newfoundlander’s Favourite Recipes, United Church Women, First United Church, Mount Pearl

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Chocolate Rainbow Cookies

(Evelyn Parsons)

1 egg beaten
Add ¾ cup icing sugar and
1/3 cup cocoa mixed

Then add ½ cup coconut and 2 cups coloured small marshmallows. You can add ¾ cup nuts if you wish.

Mix all together well. Turn out on waxed paper and roll in coconut; then roll tightly in waxed paper. Seal ends and place in fridge to set. Slice as needed.

Source: Home Cooking Secrets of Mount Pearl, Mount Pearl Minor Hockey Moms Association

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Partridgeberry Squares

(Evelyn Parsons)

2 cups rolled oats
1 ¾ cups flour
¾ cup butter (or margarine)
¼ teaspoon baking soda
½ cup brown sugar
Partridgeberry jam

Combine all ingredients except jam. Work in butter until mixture is fine crumbs. Spread half in 9x9 inch pan. Spread jam over first layer. Put remaining mixture on top. Bake at 375 degrees for 45 minutes

Source: Newfoundlander’s Favourite Recipes, United Church Women, First United Church, Mount Pearl

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Molasses Kisses

1/2 cup brown sugar
1 cup white sugar
3/4 cup milk
1/2 cup butter
1/2 tsp salt
1/8 tsp cream of tartar
3/4 cup fancy molasses
3/4 cup corn syrup
1/2 tsp vanilla
1/2 tsp soda

Mix sugars, molasses, milk, corn syrup and butter in saucepan. Cook over medium heat to soft crack stage (260 - 280 degrees), stirring occasionally to prevent sticking. Remove from heat and stir in remaining ingredients. Cool slightly and pour over a buttered platter. Fold edges into centre until candy can be handled. Grease palms of hands with butter; take a ball of candy and stretch and pull for several minutes. When light in color, twist into lengths and cut into pieces.

Wrap separately in waxed paper or plastic film. Makes 60 kisses.

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Strawberry Crepes

1 1/2 cups flour
1 tbsp sugar
1/2 tsp baking powder
1/2 tsp salt
2 cups milk
2 eggs
2 tbsp melted margarine
1/2 tsp  vanilla

Filling
1/2 cup chilled whipping cream
1/4 cup icing sugar
3/4 cup fresh strawberries

Mix flour sugar, baking powder and salt. Stir in remaining ingredients and beat with mixer until smooth.  Lightly butter a 6 to 8 inch skillet; heat over medium heat until bubbly.  Pour 1/4 cup of batter into skillet rotating skillet until batter is spread over bottom. Cook until slightly brown; flip and do the same for the other side. Stack crepes separating with waxed paper between each (keep covered).

For the filling, beat whipping cream and icing sugar until stiff.  Fold in strawberries. Spoon about 2 tablespoons of strawberry mixture on to each crepe; roll up. Place crepes seam side down on dessert plates. Dust with icing sugar or add a dollop of whipped cream on top.

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Cherry Cheesecake

1 1/2 cup graham cracker crumbs
1 tbsp sugar
1/4 cup melted butter
1 envelope unflavoured gelatin
1/4 cup cold water
1/4 cup milk
1 (8 oz) pk cream cheese
1/2 cup icing sugar
2 tsp grated lemon peel
2 envelopes dessert topping mix
1 can cherry pie filling

Mix cracker crumbs, sugar and melted butter. Press into 8" spring-form pan. Line sides with wax paper.

Soften gelatin in water; heat milk, stir in gelatin and heat until gelatin melts. set aside.
Beat cream cheese with icing sugar until smooth. add gelatin and lemon peel and beat until blended.
Prepare topping mix according to package directions. Fold into the cream cheese mixture. Pour filling into the pan and refrigerate until firm. Gently spread cheery pie filling on top and refrigerate until serving time (overnight if possible).

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Bread Pudding

4 slices bread
2 tbsp margarine or butter
1/3 cup packed brown sugar
1/2 tsp cinnamon
1/3 cup raisins
3 eggs (slightly beaten)
1/3 cup sugar
1 tsp vanilla
dash salt
2 1/2 cup scalded milk

Heat oven to 350. Toast bread slightly, spread with margarine; sprinkle with brown sugar and cinnamon. Cut each slice into 4 pieces. Arrange pieces sugared sides up in buttered 1 1/2 qt casserole; sprinkle with raisins. Mix eggs, white sugar, vanilla and salt; slowly stir in milk. Pour over bread.

Place casserole in square pan (9x9x2") on oven rack; pour hot water (1 inch deep) into pan. Bake 65 to 70 minutes. Serve warm or cool

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Trifle

1 sponge or pound cake
1 can crushed pineapple (drained)
1 can sliced peaches (drained)
1 pk vanilla pudding
1 pk raspberry jelly
1 pk lime jelly
1 small tub Whipped Cream

Make pudding according to directions and set aside. Break cake into small pieces and spread over bottom of large glass bowl. Cover with pineapple. Mix jellies according to package directions and allow to partially set. Gently spoon raspberry jelly over pineapple. Spread peach slices over first layer of jelly. Spread pudding evenly over peaches. Gently spread lime jelly. Top with whipped cream. Keep in cool place until ready to serve.

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Florida Frozen Dessert

(Edna Swain)

1 20 oz can crushed pineapple
2 cans mandarin oranges
1 tin condensed milk
1 large Cool Whip
1/2 cup lemon juice
Graham Wafer crust (see below)

Drain pineapple and oranges well. Put some oranges aside for decoration. Whip the pineapple and oranges with mixer.
Mix together lemon juice and milk; add whipped pineapple and oranges. Add Cool Whip; Spread on top of Graham Wafer crust. Spread reserved orange pieces on top for decoration.


 

Graham Wafer Crust

(Edna Swain)

1 cup Graham Wafer crumbs
1/3 cup melted margarine

Mix crumbs and butter; press in baking pan and bake for 8 minutes at 350. Cool.

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Smokey Cottage Cheese Dip

1 cup creamed cottage cheese
3 oz cream cheese
2 tbsp milk
1 tsp minced onion
1/2 tsp liquid smoke
1/4 tsp garlic
pinch of salt
1/2 cup minced olives

Mix the two cheeses with milk and beat well. Add remaining ingredients and blend.

So quick and easy. Makes about 1 1/2 cups. Serve as a veggie dip (great with carrots, celery, cucumber and cauliflower.

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Little Pizzas

bread slices
tomato sauce
oregano
shredded mozzarella or cheddar
salad oil
Parmesan cheese

Cut bread in 2" circles. Spread each circle with a little tomato sauce. Sprinkle with a little oregano and top with mozzarella or cheddar cheese; add a drop or two of salad oil. Sprinkle with Parmesan cheese.

Bake at 450F for 6 to 8 minutes. Serve hot.

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Broiled Salmon

(Jackie and Ivan Sheppard)

4 pieces salmon

Sauce
2 tbsp honey (I use Ed Smith Pancake Syrup)
2 tsp Dijon mustard
1 lime (grate the rind) + juice

Mix the sauce ingredients. Spread over salmon and broil for 20 minutes

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Easy Meatballs

Sheppard, J Easy Meatballs(Jackie and Ivan Sheppard)

1 lb ground beef
1 lb ground pork
2 eggs
1 tsp salt
1/4 tsp pepper
1/2 tsp garlic powder
1 cup bread crumbs
1/4 cup water

Mix all ingredients together and form into balls.

Sauce
20 oz can tomato juice
1 cup ketsup
1/2 cup brown sugar
2 tsp vinegar

In a dutch oven, combine ingredients for the sauce and boil for 10 minutes. Then add meat balls to the sauce (one at a time). Boil for 3/4 to 1 hour until done. Serve with rice.

This is my favourite recipe. I add 1 tin pineapple chunks and red and green peppers to the sauce and thicken with cornstarch.

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Cranberry Meat Loaf

(Jackie and Ivan Sheppard)

1/4 cup brown sugar
1 tin cranberry sauce (large)

1 1/2 lbs hamburger meat
1 egg
1/2 cup onion
1/2 cup rolled oats
1 cup milk
1 to 2 tsp salt
1/2 tsp pepper

Soak oates in milk for 10 minutes. Beat eggs; combine all ingredients except cranberry sauce and brown sugar.

Sprinkle brown sugar on bottom of large loaf pan; spread cranberry sauce on top of this. Place mixed ingredients on top of the cranberry sauce. Bake 1 hour at 350⁰. Serve with rice.

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Juicy Meat Loaf

(Jackie and Ivan Sheppard)

1 1/2 lb ground beef
3/4 cup milk
1 cup rolled oats
1/3 cup chopped onion
2 eggs (beaten)
1 1/2 tsp salt
1/4 tsp garlic powder
1/2 tsp poultry seasoning

Combine all ingredients and press into loaf pan.  Prepare sauce and pour over the meatloaf.  Bake at 350 for 1 1/2 hours

Sauce for meat loaf
1 tbsp olive oil
1 large chopped onion
1 cup ketchup
1 tsp mustard
2 tbsp vinegar
3 tbs sugar
2 tbsp lemon juice
1/2 tsp Worcestershire sauce
1 cup water

Fry onion in olive oil then add remaining ingredients. Cook sauce for 20 minutes. Pour over meat loaf.

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Beef Curry

1/2 cup chopped onion
2 tsp curry powder
1 tsp cooking oil
2 cups cubed cooked beef
2 small apples (peeled & chopped)
3/4 cup water
1/2 cup raisins
1 tsp beef bouillon powder
1/2 tsp salt
1/4 cup cold water
1 tbsp flour

In a 10" skillet, cook onion and curry powder in hot oil until onion is tender. Stir in beef, apples, 3/4 cup water, raisins, bouillon, and salt. Cover and simmer for 10 minutes.

in small bowl or bottle, combine 1/4 cup water and flour and blend (until smooth; no lumps). Stir into the beef mixture and cook and stir until thickened and bubbly.
Serve over cooked rice topped with a few peanuts (optional)

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Salsa Chicken

chicken pieces (thighs or legs)
3/4 cup salsa (any level)
1/3 cup honey
¼ cup soy sauce
¼ cup orange juice
2 tbsp mustard
2 tsp olive oil
1 tsp grated ginger
1 tbsp cornstarch

Arrange chicken in 13x9” baking dish. In separate bowl, mix remaining ingredients. Pour over chicken, turning to cover both sides. Cover and refrigerate for at least 4 hours.

Bake in pre-heated 400⁰ oven for 40 minutes. Keep warm; serve over rice.

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Roasted Carrots

1 lb carrots
1/4 tsp salt
1 1/2 tsp olive oil
1/2 tsp dried, crumbled rosemary leaves

Preheat oven to 400⁰F.  Peel and cut carrots in 2"x 1/4" sticks.  Place carrots in a bowl and add salt and olive oil.  Gently toss and spread on a cooking sheet (single layer). Roast 10 minutes. Toss roasted carrots and rosemary in a bowl and once again spread on the cook sheet.  Roast until crispy and lighted browned (about 7 to 10 minutes)

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Irish Potatoes and Cabbage

2 lbs potatoes (unpeeled)
4 cups chicken broth
1 clove garlic (chopped)
1 lb leeks (thinly sliced)
3 cloves garlic (chopped)
1 lb cabbage (thinly sliced)
1 bay leaf
1/4 tsp salt
1/4 tsp pepper
2 tbsp butter
2 tbsp milk (or as desired)
1/4 cup chives (minced)

Clean and cut potatoes in medium chunks. Boil in chicken broth and 1 clove chopped garlic until tender. Drain and transfer to large bowl.

Be sure to remove the core from cabbage before you slice it. In another saucepan combine leeks, cabbage, garlic and bay leaf adding sufficient water to cover veggies. Bring to a boil and simmer about 15 to 20 minutes (until leeks and cabbage are softened). Drain well. Discard the bay leaf. Chop cooked vegetables in fine pieces.

Mash potatoes adding butter and milk. Stir in cooked leeks, cabbage, and garlic, Add salt and pepper and stir through. Top with chives.

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Cauliflower Soup

(Beulah Bouzane)

1 tbsp vegetable oil
1 sm leek (white part only)
1 med onion
4 cups chicken broth
1/2 head cauliflower
1/2 tsp thyme
1/2 tsp ground cumin
1/2 tsp pepper
2/3 cup shredded Swiss cheese

Rinse and coarsely chop vegetables. In large saucepan over medium high heat, heat oil. Add leek and onion and saute until softened (about 5 minutes). Add broth, cauliflower and spices. Simmer, uncovered until cauliflower is tender (about 30 minutes).

That's it! it's ready for serving. Just ladle soup into bowls and sprinkle cheese over each serving. Makes enough for 4 servings

Tip: I always use low sodium (no MSG) broths. Also, you can use Gruyère cheese if you like but I usually stick with the Swiss as I always have a supply of that frozen in individual 1/3 cup lots, ready for use in whatever recipe.

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Recipe for A Happy Day

used with permission

Newfoundland's Favourite Recipes
A collection of recipes by
The Friendship Unit of
United Church Women
First United Church
Mount Pearl

 

Ingredients

1 cup friendly words
2 heaping cups of understanding
4 heaping teaspoons of time and patience
Pinch of warm personality
Dash of humour

 

Instructions for mixing:

Measure words carefully,
Add heaping cup of understanding.
Use generous amounts of time and patience.
Cook with gas on front burner.
Keep temperature low - do not boil.
Add dash of humour and a pinch of warm personality.
Season to taste with spice of life.
Serve in individual molds.

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How to submit your recipe

If you are a part of First United Church, we'd love to hear from you. Send us one of  your favourite recipes or two (or more) and we'll share them online on this page of our website.

The recipe can be handwritten. It can be typewritten. It can be a picture. Just make sure we can read it easily.  Tell us your first and last name so we can include it when we publish the recipe. Send it to us by email (firstunited@nf.aibn.com) or drop it off at the church office or use the Recipe Form provided on this page

Be sure to share with your friends!

Sheppard, J Easy Meatballs

Easy Meatballs by Jackie Sheppard

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