Arkadelphia House Church

ATTN:  Arkadelphia House Church people.  I need your recipes!  I’m all out!

Chicken and Dumplings

1 whole chicken, cut up
3 carrots, diced
1 large onion, minced
3 stalks celery, diced
1 can cream of chicken soup
Salt to taste
Jiffy mix and milk (or a double batch of biscuit dough)

Boil chicken with carrots, onion, and celery until chicken is done.  Remove chicken, let cool, and take the meat off the bone.  Return chicken to broth, and stir in cream of chicken and salt.  Bring to a boil.  While it’s heating up, make a batch and a half of jiffy dumplings dough or a double batch of biscuit dough.  Add dumplings in small spoonfuls to boiling soup.  Reduce heat and simmer 8-12 minutes or until dumplings are done.

Sorry, guys!  I pushed the “publish” button yesterday, but it didn’t actually publish.  So here we go, a day late.

Here is a recipe from Janee: a baked potato soup that she made a couple of weeks ago for our Sunday meeting.

“Baked Potato Soup”

6 large russet potatoes, peeled and cut into 1/2 inch cubes (about 3 3/4 pounds)
1 large onion, chopped (about 1 1/2 cups)
3 (14 oz) cans chicken broth
1/4 cup butter
2 1/2 tsp salt
1 1/4 teaspoon freshly ground pepper
1 cup whipping cream or half and half
1 cup mild cheddar cheese, shredded
3 tbsp chopped fresh chives
8 oz sour cream (optional)
4 bacon slices, cooked and crumbled
shredded cheddar cheese

• Combine first 6 ingredients in a 5 quart slow cooker.
• Cover and cook on HIGH 4 hours or on LOW 8 hours or until potato is tender
• Mash mixture until potatoes are coarsely chopped and soup is slightly thickened; stir in cream, cheese, and chives.  Top with sour cream if desired and sprinkle with bacon and cheddar cheese before serving.
• Makes 12 cups.

This is the cake that Ashley sent me the recipe for and we made for her birthday two Sundays ago!

Strawberry “Una Leche” Cake

1 white cake mix, prepared according to box, cooled

3 cups heavy whipping cream

3 cups frozen strawberrys, thawed and sliced (keep the juice!)

sugar to taste

whipped cream for icing (optional)

Prepare the white cake in a 9×13 pan and let it cool completely.  Cut cake into squares.  In a mixing bowl, combine cream (unwhipped), strawberries with juice, and sugar.  (Don’t make it too sweet, as the white cake has plenty of sweetness!)  Pour cream mixture over cake, top with whipped cream if you like, and refrigerate until serving.  Enjoy!

As mentioned Tuesday, we will be posting a recipe on the blog every Tuesday.  While it may sound odd to some of you for a church blog to be posting recipes, nothing would be more natural with our group.  We meet with each other at least twice every week, and we are usually sharing a meal.  Acts shows us a tradition of the early church breaking bread together, participating in Communion in the context of a full meal.  We know that people from other house churches view our blog, and who knows who may be looking for a meal to share with their local body?  To that end, here is the recipe for the soup I made on Sunday night: Chicken Corn Chowder.*

Chicken Corn Chowder

• 3 lbs chicken breasts, cut into bite-sized pieces
• 2 medium onions, diced finely
• 3 cloves of garlic, pressed**
• 3 carrots, peeled and diced
• 4 tbsp butter
• 2 cups hot water
• 2 tsps better than bouillon, chicken***
• 2 tsp cumin
• 2 cans cream-style corn
• 1 can (7 oz) chopped green chiles
• 1 can black beans, rinsed and drained
• 1 quart half and half
• 16 oz monterey jack cheese, shredded

Cook chicken, onions, garlic, carrots and butter together in a large pot until chicken is no longer pink inside.  Add hot water, bouillon, and cumin.  Heat to boiling, cover and simmer for five minutes.   Add the rest of the ingredients and heat on low until cheese is melted and soup is hot.  Serve and enjoy!

*This will not be a day to showcase my recipes only.  Since this is the first day doing this, I haven’t had time to gather everyone else’s recipes.

**If your name is Les Sellers, please disregard the amount of garlic suggested and use as much as you like.

***You can use 2 cans of broth in place of the bouillon and water, or regular bouillon cubes or crystals in place of the better than bouillon.