Appetizers

Mini cheddar loaves
Recipe submitted by Brenda Goebel

• 1 egg
• 1/2 cup oatmeal
• 3/4 cup milk
• 1 teaspoon salt
• 1 cup shredded cheddar cheese
• 1 pound ground beef

Preheat oven to 350 degrees.  Combine all ingredients thoroughly in a bowl.  Form into mini loaves and place on a shallow baking sheet. Top with your favorite barbecue sauce.  Bake for 45 minutes.

Meatballs
Recipe submitted by Elizabeth Golombiecki

• 2 pounds ground beef
• 1 onion, chopped
• 1 egg
• 1 sleeve Ritz crackers, crushed
• 1 cup cut up spinach
• 1 teaspoon garlic powder
• Salt and pepper
• Ketchup
• Brown sugar

Mix together all ingredients and form into meatballs. Place meatballs in a 9-by-13 pan and make a sauce by combining ketchup and brown sugar until it is sweet. Bake at 350 degrees for 1 hour.

Church potato salad 
Recipe submitted by Tammy Breth

• 15 pounds potatoes
• 18 eggs
• 1 bundle of celery, chopped
• 3 large onions, chopped

Dressing:
• 4 cups Miracle Whip
• 1 pint half-and-half
• 2 tablespoons mustard
• Pepper to taste

Peel potatoes and boil with salt water until tender. Slice thinly. Place eggs in pot with water to hard boil. Once eggs are hard boiled, peel and slice. For the dressing, combine Miracle Whip, half-and-half, mustard and pepper. Place all ingredients in large bowl and stir to combine. 

Broccoli cauliflower bacon salad
Recipe submitted by Tammy Breth

• 1 cup raw broccoli
• 1 cup raw cauliflower
• 1 cup shredded cheese
• 8 slices bacon
• 1/2 cup sugar
• 1 cup mayonnaise
• 2 tablespoons vinegar

Chop vegetables. Fry bacon; crumble. Mix together all ingredients. 

Sausage-stuffed mushrooms
Recipe submitted by Pam Throener

• 12 to 15 large fresh mushrooms
• 2 tablespoons butter
• 2 tablespoons chopped onion
• 1 tablespoon lemon juice
• 1/4 teaspoon dried basil
• Salt and pepper to taste
• 4 ounces Italian sausage
• 2 tablespoon dry bread crumbs
• 2 tablespoon grated Parmesan cheese

Remove stems from mushrooms; set caps aside. Finely chop stems; place on paper towel and squeeze to remove any liquid. In a skillet, heat 4 1/2 teaspoons butter; saute stems and onion until tender. Add lemon juice, basil, salt and pepper. Cook until most of the liquid has evaporated. Cool. Add sausage and parsley. Stuff into the mushroom caps. Combine bread crumbs and cheese. Sprinkle over stuffed mushrooms. Dot with remaining butter.  Bake at 350 degrees until they are cooked through, about 30 minutes.

Mostaccioli salad
Recipe submitted by Pam Throener

• 1 1-pound box mostaccioli
• 2 cucumbers
• 1 green pepper
• 1 red pepper
• 6 Roma tomatoes
• 1 bunch green onion
• Parsley to taste

Dressing:
• 1/2 cup vegetable oil
• 1/2 cup vinegar
• 1/2 cup sugar
• 1/2 teaspoon salt
• 3/4 teaspoon ground pepper
• 1 teaspoon Accent seasoning
• 2 teaspoons dry mustard
• 1 teaspoon garlic powder
• 1/2 teaspoon celery seed

Cook pasta according to directions on package. Mix dressing with whisk. Add veggies to cooked pasta; stir. Combine with dressing prior to serving. 

Antipasto squares
Recipe submitted by Pam Throener

• 2 cans crescent rolls
• 1/4 pound of thinly sliced ham
• 1/4 pound salami
• 1/4 pound pepperoni
• 1/4 pound provolone cheese
• 1/4 pound Swiss cheese
• 1 12-ounce jar roasted red peppers, drained and cut into strips
• 2 eggs
• 3 tablespoons Parmesan cheese
• 1 tablespoon basil pesto


Preheat oven to 350 degrees. Unroll 1 can of crescent rolls and press into 9-by-13 greased glass baking dish. Layer ham, Swiss, salami, provolone, pepperoni on the dough and top with red pepper slices. Unroll the other can of crescent rolls and place over the peppers; press seams. Whisk eggs, Parmesan cheese and pesto and pour over dish. Cover with foil and bake 30 minutes; uncover and bake 15 to 20 minutes longer. 

Poppyseed bread
Recipe submitted by Shirley Hulinsky 

• 3 cups flour
• 2 1/2 cups sugar
• 1 1/2 cup milk
• 1 1/2 tsp vanilla
• 3 eggs
• 1 1/2 tsp salt
• 1 1/2 tsp baking powder
• 1 1/2 tsp almond extract
• 1 1/8 cup vegetable oil
• 1/2 Tbs poppyseed

Combine all ingredients and mix well. Pour into two greased loaf pans and bake at 350 for 1 hour.