Welcome to Charis Cottage, a Ministry for Women, Recipes

1-1/2 cups finely chopped, cooked chicken meat

1/3 cup toasted and chopped almonds

1/2 cup vegetable oil

2 teaspoons Worcestershire sauce

1 tablespoon dried parsley

1 teaspoon seasoning salt

1 teaspoon celery seed

1/8 teaspoon cayenne pepper

1 cup all-purpose flour

Combine chicken and almonds and set aside. Preheat oven to 450 degrees F (230 degrees C).

In a large saucepan, combine the chicken broth, vegetable oil, Worcestershire sauce, parsley, seasoned salt, celery seed and cayenne pepper. Bring to a boil. Add flour all at once; stir mixture until a smooth ball forms. Remove from heat and let stand for 5 minutes.

Add eggs, one at a time, beating well after each. Beat until smooth. Stir in chicken and almonds. Drop by heaping teaspoonfuls onto greased baking sheets. Bake in preheated oven for 12 to 14 minutes or until golden brown. Serve warm. Makes 6 dozen. (back to top)

1 pint fresh strawberries

2 cups vanilla ice cream

Grated peel of 1 lemon

½ cup fresh squeezed lemon juice

½ cup fresh squeezed orange juice

Lemon peel for garnish*

Reserve 3 to 4 berries for garnish. Hull, slice and puree remaining berries in blender to yield 1 cup. In blender, combine 1 cup of strawberry puree and remaining ingredients except lemon and strawberry garnish; blend until smooth. Garnish with lemon and strawberry.*

*With sharp knife or zester, cut narrow ( ¼ inch) strips of peel from two lemons in a circular fashion. Cut four 8 to 10-inch length strips. For garnish, curl peel around straw; attach to toothpick speared with a strawberry. Insert toothpick in top of straw, so berry sits on top of straw.

Makes 4 servings. (back to top)

1 cup uncooked Lundberg Wild Blend rice,
cooked according to package directions

1 cup cooked, boneless chicken breast, cubed

1 medium tomato, seeded and diced (3/4 cup)

1 bunch green onions, chopped (3/4 cup)

1/3 cup cooked green peas

4 tbsp. rice vinegar

1 clove garlic, minced

1/2 tsp. dried tarragon

1/2 tsp. black pepper

Combine cooked, cooled rice with all ingredients. Toss lightly. Chill and serve. Yield: 5 cups

4 chicken breast halves, skinned and boned

¼ cup all-purpose flour

¼ tsp. lemon-pepper seasoning

¼ cup butter or margarine

Combine cooked, cooled rice with all ingredients. Toss lightly. Chill and serve. Yield: 5 cupsPlace each piece of chicken between 2 sheets of plastic wrap, and flatten to ¼-inch thickness using a meat mallet or rolling pin. Combine flour, slat, and the lemon-pepper seasoning. Dredge chicken lightly in flour mixture.

Melt butter in a large skillet over medium heat. Add chicken, and cook 3 to 4 minutes on each side or until golden brown. Add lemon juice, and cook 3 minutes. Yield: 4 servings. (back to top)

3 pounds yellow squash, chopped

1 cup sharp Cheddar cheese

1 (1 ounce) package dry Ranch-style
dressing mix

12 Ritz crackers, crushed

2 cups dry bread stuffing mix

Preheat oven to 350 degrees F (175 degrees C). Melt butter in a large saucepan over medium-high heat, and cook squash and onions until tender. Stir in Cheddar cheese, mayonnaise, eggs, Ranch-style dressing mix, crackers and salt.

Transfer the squash mixture to a medium baking dish. Mix the stuffing mix with remaining butter in saucepan. Top squash mixture with the stuffing mixture. Bake 20 to 30 minutes in the preheated oven, until lightly browned and firm.

Makes 12 servings (back to top)

1 box yellow cake mix (with pudding in the mix)

1 (3 oz.) pkg. chocolate pudding mix

¾ cup vegetable oil

1 (6 oz.) pkg. chocolate chips

Mix together cake mix , sugar, and pudding mix until blended and all lumps are gone. Add water, then add oil, stirring with a spoon until well mixed. Add eggs, and beat with a spoon until well mixed. Add chocolate chips and sour cream, stirring well. Add nuts if desired.

Pour mixture into a Bundt pan and bake on 350 degrees until done. Do not overbake.

When done, invert onto serving plate when slightly cooled, then drizzle with chocolate sauce and sprinkle with confectioners' sugar. Serve. (back to top)


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	Appetizer \| Beverage \| Salad \| Main Dish Vegetable \| Dessert

Charis Country Kitchen	Appetizer Chicken Nut Puffs

	1-1/2 cups finely chopped, cooked chicken meat 1/3 cup toasted and chopped almonds 1 cup chicken broth 1/2 cup vegetable oil 2 teaspoons Worcestershire sauce 1 tablespoon dried parsley	1 teaspoon seasoning salt 1 teaspoon celery seed 1/8 teaspoon cayenne pepper 1 cup all-purpose flour 4 eggs

	Makes 4 servings. Combine chicken and almonds and set aside. Preheat oven to 450 degrees F (230 degrees C). In a large saucepan, combine the chicken broth, vegetable oil, Worcestershire sauce, parsley, seasoned salt, celery seed and cayenne pepper. Bring to a boil. Add flour all at once; stir mixture until a smooth ball forms. Remove from heat and let stand for 5 minutes. Add eggs, one at a time, beating well after each. Beat until smooth. Stir in chicken and almonds. Drop by heaping teaspoonfuls onto greased baking sheets. Bake in preheated oven for 12 to 14 minutes or until golden brown. Serve warm. Makes 6 dozen. (back to top)

	Beverage Citrus Berry Slush
	1 pint fresh strawberries 2 cups vanilla ice cream Grated peel of 1 lemon ½ cup fresh squeezed lemon juice	½ cup fresh squeezed orange juice 1/3 to ½ cup sugar 1 cup crushed ice Lemon peel for garnish*
	Reserve 3 to 4 berries for garnish. Hull, slice and puree remaining berries in blender to yield 1 cup. In blender, combine 1 cup of strawberry puree and remaining ingredients except lemon and strawberry garnish; blend until smooth. Garnish with lemon and strawberry.* *With sharp knife or zester, cut narrow ( ¼ inch) strips of peel from two lemons in a circular fashion. Cut four 8 to 10-inch length strips. For garnish, curl peel around straw; attach to toothpick speared with a strawberry. Insert toothpick in top of straw, so berry sits on top of straw. Makes 4 servings. (back to top)

	Salad Wild Rice Summer Salad
	1 cup uncooked Lundberg Wild Blend rice, cooked according to package directions 1 cup cooked, boneless chicken breast, cubed 1 medium tomato, seeded and diced (3/4 cup) 1 bunch green onions, chopped (3/4 cup) 1/3 cup cooked green peas	4 tbsp. rice vinegar 1 tbsp. sesame oil 1 clove garlic, minced 1/2 tsp. dried tarragon 1/2 tsp. salt 1/2 tsp. black pepper
	Combine cooked, cooled rice with all ingredients. Toss lightly. Chill and serve. Yield: 5 cups (back to top)

	Main Dishes Lemon Chicken
	4 chicken breast halves, skinned and boned ¼ cup all-purpose flour ¼ tsp. salt	¼ tsp. lemon-pepper seasoning ¼ cup butter or margarine 2 tsp. lemon juice
	Combine cooked, cooled rice with all ingredients. Toss lightly. Chill and serve. Yield: 5 cupsPlace each piece of chicken between 2 sheets of plastic wrap, and flatten to ¼-inch thickness using a meat mallet or rolling pin. Combine flour, slat, and the lemon-pepper seasoning. Dredge chicken lightly in flour mixture. Melt butter in a large skillet over medium heat. Add chicken, and cook 3 to 4 minutes on each side or until golden brown. Add lemon juice, and cook 3 minutes. Yield: 4 servings. (back to top)

	Vegetables Summer Squash Casserole
	1/2 cup butter 3 pounds yellow squash, chopped 2 onions, chopped 1 cup sharp Cheddar cheese 1 cup mayonnaise 3 eggs. beaten	1 (1 ounce) package dry Ranch-style dressing mix 12 Ritz crackers, crushed 1 teaspoon salt 2 cups dry bread stuffing mix
	Preheat oven to 350 degrees F (175 degrees C). Melt butter in a large saucepan over medium-high heat, and cook squash and onions until tender. Stir in Cheddar cheese, mayonnaise, eggs, Ranch-style dressing mix, crackers and salt. Transfer the squash mixture to a medium baking dish. Mix the stuffing mix with remaining butter in saucepan. Top squash mixture with the stuffing mixture. Bake 20 to 30 minutes in the preheated oven, until lightly browned and firm. Makes 12 servings (back to top)

	Desserts Chocolate Chip Poundcake
	1 box yellow cake mix (with pudding in the mix) ½ cup sugar 1 (3 oz.) pkg. chocolate pudding mix ¾ cup vegetable oil	2 eggs ¾ cup water 1 (6 oz.) pkg. chocolate chips 1 cup sour cream
	Mix together cake mix , sugar, and pudding mix until blended and all lumps are gone. Add water, then add oil, stirring with a spoon until well mixed. Add eggs, and beat with a spoon until well mixed. Add chocolate chips and sour cream, stirring well. Add nuts if desired. Pour mixture into a Bundt pan and bake on 350 degrees until done. Do not overbake. When done, invert onto serving plate when slightly cooled, then drizzle with chocolate sauce and sprinkle with confectioners' sugar. Serve. (back to top)

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