BETH EDEN LUTHERAN CHURCH
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What's Cooking for B.E.S.T. Night?
March 10, 2009
Baked Chicken with Noodles
Green Beans
Rolls
Assorted Desserts
Mark your calendars and join us!!
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Attention Cooking Teams...if you would like your B.E.S.T. Night menu on the website, please call or email the menu to Sharon before Sunday evening when the website is published...thanks!!
March 10..................Team #5
March 17..................Team #1
March 24..................Team #2
April 14....................Team #3
April 21....................Team #4
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E-Team Cookbook Update...The members of Beth Eden (past and present) submitted 500 recipes for the upcoming 2010 Beth Eden Cookbook! The recipes have been typed, proofed, and were submitted to Cookbook Publishers on Friday, February 26th. The next step in the process will be receiving a proof copy around the end of March. We'll keep you up-to-date as we get closer to delivery. Thanks for all the wonderful recipes you submitted!
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Picnics in the Park...Covered Dish Luncheons...Leisure Timers Meals...B.E.S.T. Night Suppers...Men in Mission Breakfasts...Youth Pancake Suppers...Vacation Bible School Hot Dog Lunches...mmmmm...those folks at Beth Eden sure can cook! Check back often to see the latest recipe from one of Beth Eden's famous cooks!!
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Raisin Bread
2 packages (or 2 Tbsp.) dry yeast 1 1/2 teaspoons salt
1 pint warm water 1/4 cup shortening, melted
1/4 cup warm water 2 cups raisins
1/2 cup sugar 5-6 cups bread flour
Dissolve yeast in 1/4 cup warm water. Cream shortening, sugar and salt. Add yeast/water mixture and mix well. Add pint of warm water and flour, alternately, using mixer. Beat after each addition of flour until dough follows beaters. Then use bread hooks (add 1/2 cup at a time). Knead with bread hooks 7-10 minutes. (I usually use only 5 cups flour total.) Turn out on board. Grease a large bowl, place dough in bowl and let rise until double (about 1 hour). Punch down and add raisins. Shape into 3 medium loaves and place in greased loaf pans. Let rise about 20 minutes. Bake at 300 degrees for 35 minutes. Makes 3 loaves.
From the kitchen of Mary Ethel Derrick
"This is the recipe my mother was known for. It originated in Salzburg, Austria at the time of the Protestant Reformation, and was brought with our ancestors when they came to south Georgia. Daddy has told that when he was visiting Mama's family in Jacksonville, FL while in college, he was asked if he would like more bread. He replied, 'Yes, and if your daughter can make it, I'll take her, too!'. It is a family favorite and a Thanksgiving tradition."
