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United Methodist cooks share prize-winning church recipes Mary Jacobs, Apr 25, 2007
The women who submitted the nine winning recipes in the Circa '21 Church Basement Ladies' hot-dish contest are, from the left, Dorothy Hotle, Debra Rhoads, Evonne Kragness, Ronda Bird, Jane Duben, Kathy Grace, Pat Townsend, Deb Toppert and Ellen Bielenberg. The women are pictured at Circa '21, March 1 in Rock Island, Ill.
PHOTO BY DAN VIDETICH/The Dispatch and The Rock Island Argus
We have included the winning recipes from the four United Methodist honorees:
Beef & Wild Rice Casserole
1/2 c. brown rice 1/2 c. wild rice 1 c. boiling water 6 T. minced onion 2 lbs. lean ground beef 1/2 c. slivered almonds 2 cans cream of chicken soup, undiluted 2 c. sliced fresh mushrooms 2 chicken bouillon cubes 1/4 tsp. salt 1 tsp. each celery, onion and garlic salt 1 tsp. paprika 1/2 tsp. black pepper 1 bay leaf, crumbled
Pour boiling water over rice, let stand 15 minutes, then drain. Brown onion and meat together and cook 10 minutes. Combine drained rice and meat-and-onion mixture with all other ingredients. Place in greased casserole dish and refrigerate overnight. Bake at 325 degrees for 1 1/2 hours.
Serves 8-12.
Source: Jane Duben, Asbury United Methodist Church, Bettendorf, Iowa
Mexican Casserole
1 1/2 lbs. hamburger 1/2 med. onion, chopped (or to taste) 1 can (4 ounces) chopped green chilies 1 can cream of mushroom soup 1 can cream of chicken soup 1 can (10 oz.) enchilada sauce 12 tortillas (I like flour, can use corn) 8 oz. grated cheddar cheese
Brown hamburger and onion, add chilies and mix in soups and enchilada sauce. Place a thin layer of meat sauce mixture in bottom of 9-by-13-inch pan. Alternate tortillas and meat sauce over this, ending with meat sauce. Cover with grated cheese. Bake at 350 degrees for 25-30 minutes.
Serve with toppings of your choice: lettuce, sour cream, salsa, etc. Freezes well after baking.
Source: Kathy Grace, Springdale United Methodist Church, Springdale, Iowa.
Overnight Ham Casserole
2 cans cream of mushroom soup 2 c. milk 2 c. uncooked elbow macaroni 8 oz. shredded American cheese 12 oz. ground ham (coarse grind) 1/3 c. minced onion 1 can (4 oz.) sliced mushrooms 1/4 c. cornflake crumbs 1/2 stick margarine, melted
Blend soup and milk. Combine with macaroni, cheese, ham, onion and mushrooms; cover and refrigerate overnight. Remove one hour before baking. Stir lightly and cover with cornflake crumbs mixed with margarine. Bake at 350 degrees for one hour.
Source: Dorothy Hotle, Riverside United Methodist Church, Moline, Ill.
Chicken Monterey
8 boneless, skinless chicken breast halves 16 oz. fresh button mushrooms, cleaned and sliced 2 c. shredded Monterey Jack cheese 1 can cream of chicken soup 3/4 c. dry white cooking wine 1 box chicken Stove Top stuffing mix, prepared according to package instructions 1 stick melted butter
Layer chicken in greased 9-by-13-inch pan. Top with mushrooms and cheese. Mix cream of chicken soup with wine and spread on top of cheese. Sprinkle stuffing over all and drizzle with melted butter. Bake at 350 degrees for about 1 hour, or until chicken is tender and stuffing is nicely browned.
Source: Debra Rhoads, Calvary United Methodist Church, Walcott, Iowa.
The women who submitted the nine winning recipes in the Circa '21 Church Basement Ladies' hot-dish contest are, from the left, Dorothy Hotle, Debra Rhoads, Evonne Kragness, Ronda Bird, Jane Duben, Kathy Grace, Pat Townsend, Deb Toppert and Ellen Bielenberg. The women are pictured at Circa '21, March 1 in Rock Island, Ill. 
