We are often asked for the recipes of food served at Equipping Lydia events. Here are a few recent favorites:
Corn Salad Recipe, From Karen DeMoss
Ingredient List
| 2 cans | Whole kernel corn, drained |
| 2 cups | Grated cheddar cheese |
| 1 cup | Mayonnaise |
| 1 cup | Green pepper, chopped (you can use a red pepper instead) |
| 1/2 cup | Red onion, chopped (the more finely chopped the better, I think) |
| 1 10 1/2 oz. bag | Coarsely crushed Chili Cheese Fritos (crush these while they are in the bag–don’t get too carried away or the bag will pop-and then you’ll have a mess |
Directions:
Combine first 5 ingredients and chill. Right before serving add the crushed Fritos.
Louise Girvin made this recipe for a recent retreat leadership dinner. We licked the pan it was so good!
Poppy Seed Chicken
Ingredient List
| 1 packet | Ritz crackers |
| 1 stick | Butter, melted |
| 1 cup | Sour cream |
| 3 Tablespoons | Poppy seeds |
| 2 cups | Chicken, cooked |
| 1 10 3/4 oz. can | Cream of celery soup |
| 1 10 3/4 oz. can | Cream of chicken soup |
| 1 package | Almonds, slivered |
| 1 box | Wild rice |
Directions:
- Pre-heat oven to 350 degrees.
- Prepare rice according to directions on the box.
- Use as first layer in a greased 9×11 baking dish.
- Mix sour cream, chicken, soups, and almonds and pour over rice.
- Crush crackers by hand.
- Mix cracker crumbs, poppy seeds, and melted butter together and sprinkle over chicken mixture.
- Bake at 350 degrees until hot and bubbly (30-40 minutes).
An amazing recipe from Jacqui Hollowell.
White Chili
Ingredient List
| 1 package | McCormick seasoning mix |
| 1 tablespoon | Oil |
| 1 pound | Boneless, skinless chicken breast, cut into 1/2-inch pieces |
| 1 cup | Water |
| 1 can (15-16 oz.) | White beans, undrained |
| 1 can (14 1/2 oz.) | Diced tomatoes, drained (or chopped fresh tomatoes) |
Directions:
- Heat oil in large skillet on medium heat. Add chicken; cook and stir 3 to 5 minutes or until no longer pink.
- Stir in seasoning mix, water and beans . Bring to boil; cover. Reduce heat and simmer 10 minutes, stirring occasionally.
Serve with toppings if desired:
- Shredded cheese
- Sliced avocado
- Sour cream
Pat Caple is an Equipping Lydia Midwife. She brought this recipe to a day of prayer and planning and we all went back for seconds!
Pat’s Marinated Beef and Cheddar Buns
Ingredient List
| Marinade | |
| 1 cup (2 sticks or 16 Tablespoons) | Butter |
| 1/4 cup | Sweet onion, minced |
| 2 tablespoons | Poppy seeds |
| 1/2 teaspoon | Garlic powder |
| 1 tablespoon | Worcestershire sauce |
| 2 tablespoons | Hot or spicy mustard |
| 1/4 cup | Brown sugar |
| Sandwiches | |
| 24 | Small dinner rolls |
| Horseradish mayonnaise | |
| 24 (about 3/4 pound) | Thin slices of deli beef, shaved, low moisture |
| 24 (about 1/2 pound) | Slices of cheddar cheese |
Directions:
Line two 9×13 inch baking pans with non-stick foil or butter pans.
To prepare marinade, saute minced sweet onion in butter over low heat until onion is soft and translucent. Add poppy seeds, garlic powder, Worcestershire sauce, mustard, and brown sugar. Stir until brown sugar is melted into the sauce. Remove from heat and stir in parsley. Set marinade aside.
To prepare sandwiches, slice the buns in half. Spread bottoms of buns with a thin layer of horseradish mayonnaise. Fold beef to fit the bottom of each bun. Repeat with Cheddar cheese slices, folding to fit buns. Replace bun tops. Place beef and cheese buns into prepared baking pans. Pour marinade evenly over both pans of buns. Cover tightly with foil. Refrigerate overnight.
Preheat oven to 350. Bake covered for 25 minutes. Remove foil and bake an additional 10 minutes.
NOTE: I used Hawaiian butter rolls. You can substitute any meat you would like for the beef. The original recipe called for Ham and Swiss. Enjoy!
Cream of Tomato Soup
Ingredient List
| 4 cups | Whole milk or ½ & ½ or a combination of both (the more ½ & ½, the creamier) |
| ½ cup | Dry bread crumbs or stuffing dry bread cubes |
| 1 medium | onion |
| 6 | Whole cloves |
| 1 sprig | Parsley |
| 1 | Bay Leaf |
| 2 teaspoons | Sugar |
| 2 cups | Diced Tomatoes |
| ¼ teaspoon | Baking soda |
| 4 Tablespoon. | Butter |
| ½ teaspoon | Salt |
| ½ teaspoon | Black pepper |
Makes 6 cups
Directions:
Put the mild or cream in a pot and add the bread crumbs, onion with cloves, parsley, bay leaf, and sugar. Simmer gently over medium heat until warm through. Do not boil. Remove the bay leaf. Add the tomatoes and baking soda and simmer gently for about 15-20 minutes. Add the butter, salt & pepper. Put through a food processor or blender to cream. Pour into containers and freeze.
Libby’s Vegetable Beef Soup
Ingredient List
| flour | |
| Cooking oil | |
| 1 lb. | beef short ribs (as lean as possible) or boneless beef chuck |
| 2 | Carrots |
| 2-3 | Stalks of celery with tops |
| 2 medium | Onions |
| 2 medium | Potatoes |
| 3 cups | Beef broth or 36 bouillon cubes & 2.5 gallons water |
| 1 teaspoon | Salt |
| 4 | Whole pepper corns |
| 1 | Bag mixed frozen vegetables |
Directions:
Peel and slice carrots. Slice celery. Dice onions. Peel and cube potatoes. Toss beef with flour, salt and pepper. In a large Dutch oven, brown the meat in batches in oil; drain. Transfer to a large stockpot or soup kettle; add all ingredients except mixed vegetables. Bring to a boil. Reduce heat; cover and simmer 1.5 hours. Add mixed vegetables and store it containers to freeze.
