ABOUT WALLINS CHURCH RECIPES

My dad who was a minister who helped build the Wallins Creek, Ky. church back around 1950. He preached there for many years. These people are some of the most kind and friendly people you will ever find. I went there as a child most of my life. They have published a cookbook and for all of those that did not get to buy one, I am going to put some of the recipes on my blog.
I did ask Sandy H. if I could do this and she told me to go ahead. There are so many good recipes and new ones I have never made. I hope everyone that looks at this blog will go to their recipes. They are some of the best cooks going.
 It will take time to type them up so I will add them when I can.
 Always go to the left side where the title Wallin's Church recipes are. You will may just find 2 or 3 when you open up this blog but all of them will be listed on the left. I am doing this in memory of my dad who was a minister for around 65 years.
 He was one of those preachers who loved that good ole fried chicken on Sunday with biscuits and gravy. A lot of times we would have dinner for our friends and I was so glad people would come eat with us as I was a only child and never had anyone to play with. Everyone that came to our home was always treated just like a memer of the family. Both my dad and mom have gone on to a resting place. My dad was around 85 when he died and my mom was 98. RIP.........

SAUSAGE AND BEAN STEW

1 Lb. Sausage, cut into 1/2 Slices
1 Tablespoon Oil or Bacon Drippings
1 Medium Onion, chopped
2 Garlic Cloves, minced
1 Bell Pepper, chopped
1 Can(28)oz. Diced Tomatoes
1 Can(14)oz. or 2 Cups Kidney or Pinto Beans, drained and rinsed
1 Can (14)oz. or 2 Cups Garbanzo Beans, drained and rinsed
1/2 Cup Salsa, Medium or Mild
1/2 Cup Wate
1 Teaspoon Cumin
1 Teaspoon Dried Oregano

In a large pot or duch-oven, brown sausage in oil over medium heat. You may have to cook half the amount at one time. The less crowded the faster the meat will brown. Remove the meat from the pan and set aside on a plate. Drain fat, leaving  a tablespoon of drippings to soften the onion and garlic. Saute for 5 minutes. Do not let garlic burn. Return sausage to pan. Add rest of the ings. and cover and simmer for 40 to 50 minutes. Stir occasionally.

STEFEN'S BROCCOLI CASSEROLE

Ingredients:

• 1 Medium Onion, chopped
• 2 Tablespoons Butter or Marg.
• 2 Bags Frozen Chopped Broccoli
• 2 Cups Minute Rice
• 1 Can of Cream Of Mushroom Soup
• 1 Can of Cream Of Chicken Soup
• 1 Large Box Of Cream Cheese
• 1 Large Jar of Cheese Whiz
• Salt and Pepper

Directions:
Cook the broccoli and drain it. Then cook the rice and drain it. In a skillet sauté the chopped onion in butter.  In a large bowl add the broccoli and the 2 cups of cooked rice. Then add the onion. Then add the cream of chicken soup and cream of mushroom soup. Next add the box of softened cream cheese and the cheese whiz. Mix all of this up good. Salt and pepper it. Put in a 13 x 9 sprayed pan and bake on 350 for 45 minutes.

ME AND MY PICKLES

Everyone that knows me knows how I love those good ole dill pickles. I don't know which one loves them the most me or my sister-in-law. Of course we have to have that salt shake sitting close by for them. Every Christmas it is our thing to get one of the big jar of pickles from Sam's for her. Now they have come up with a new thing in our area. Deep fried pickles. Right down my alley. After hearing about them I had to go try a order from a small restaurant called Conley's. Boy were they good. But you had better let them cool down before eating or you will sure have a burnt mouth. I have always got them down in Nashville from a restaurant called Toot's. Now ranch dressing is good for dipping them in but bbq sauce. Well I will try anything once. It is good with them. lol. So if you love pickles make sure and try you a order in your area. Some of them taste greasy if you let them get to cold tho. I am going to make me some myself. I think I will use panko bread crumbs to roll them in or some shake and bake and just deep fry them but don't let them get to brown. Another way is to use ky. kernel seasoned flour for them.
If you love pickles one batch sure won't be enough. lol. Try some.

CHICKEN CRESCENT ROLL UPS

1 (8)oz. Cream Cheese
6 Tablespoons Melted Butter or Marg.

4 Cups Cooked, Cubed Chicken
1/2 Teaspoon Salt
1/8 Teaspoon Pepper
4 Tablespoons Milk
2 Tablespoons Onion, finely chopped
2 (8)oz. Cans Crescent Rolls
Seasoned or Plain Bread Crumbs for topping

In a medium bowl blend the cream cheese and the 4 tablespoons of butter until smooth. Add the next 6 ings. Mix well. Separate the dough into 16 triangles. Lay them on a sprayed cookie sheet or parchment paper. Put 1 tablespoon of filling in the middle of each one. Fold the threee corners of the rolls together and seal. Brush the tops with the reserved butter and then sprinkle on the bread crumbs. Bake in oven on 350 for 20-25 minutes. Cool on a rack. Do not let these scorch.

BAKED RANCH CHICKEN

1 Pack Ranch Powder for dressing
1 Can Bread Crumbs
3 or 4 Chicken Breasts or thighs or legs

Take and was chicken. Pat dry. Mix the ranch dry mix in the bread crumbs. Coat the chicken in this mixture. Spray a cookie sheet. Put chicken on it spaced out. Let bake for 1 hour or until done. Watch and do not let this scorch. Bake on 350.

MAKING PANCAKES OUT OF BISCUITS

If you like pancakes and don't have any mix. You can take a can of biscuits or Grand's biscuits. Put some flour on your board or wax paper. Take the biscuit and roll it a little. Flip it over and roll out some more. Put some butter or oil in a skillet and fry them like pancakes.
You can also take and roll these out thin and add some cheddar cheese in the middle of them. Fold them up and then make like a twist on the top. Flip them over and roll out flat. Put these in the skillet with some oil and let get light brown. Serve as a bread or use as a wrap.