Recipe Book

Need some help preparing your shelter meal? Your fellow meal team leaders are submitting recipes for you to use. Feel free to try them out!
Submit recipes you would like to share to info@churchesforsoh.org. Thank you to everyone who has submitted so far!

Frankfurters and Sauerkraut
  • 10 lbs Sauerkraut
  • 10 lbsFrankfurters
  1. Cook sauerkraut in juice and water for 1 hour.
  2. Place equal amounts of sauerkraut in pans (11  inches x 19 inches x 2 1/4 inches)
  3. Line top with frankfurters.
  4. Bake at 300 degrees F for 1/2 hour
  5. Yield: 50 servings of 2 frankfurters.
Sweet Ham & Swiss Sliders
  • 24 Rolls
  • 24 Slices of Black Forest Ham
  • 24 Slices of Swiss Cheese
  • Sauce
  • 1 Cube Butter, melted
  • ¼ cup Brown Sugar
  • 2 TBLS Dijon Mustard
  • 1 TBSP Worcestershire Sauce
  • 1 TBSP. (or less) Poppy Seeds
  • 1 tsp. Onion Powder
  1. Preheat oven to 350.
  2. Cut rolls in half and fill with ham and cheese.
  3. Place on cookie sheet.
  4. Mix together sauce and brush over rolls.
  5. Cover with foil.
  6. Bake @ 350 for 10 mins.
  7. Remove foil and cook for 10 more mins.
  8. Serves 24.
CHEESY CHICKEN ALFREDO CASSEROLE
  • 1 - 12 oz package Penne pasta,
  • 3 - boneless, skinless chicken breasts (marinated in Italian Dressing if desired)
  • vegetable oil
  • ¼ tsp. thyme
  • ¼ tsp. poultry seasoning
  • salt and pepper to taste
  • 2 TB olive oil
  • 1 stick butter
  • 2 tsp minced garlic
  • 4 TB flour
  • 3 cups half and half
  • 3 cups milk
  • 3 cups Kraft Italian Five Cheese Blend w/cream cheese, divided
  • Italian Seasoning, garnish
  1. Cook pasta as directed, drain and set aside.
  2. Heat 1 - 2 tbl of oil in a skillet on medium heat.
  3. Slice chicken in half to make them thinner.
  4. In a bowl mix salt, pepper, thyme and poultry seasoning and rub it on all sides of chicken.
  5. Add chicken to hot oil and cook until done. Remove and let cool.
  6. Preheat oven to 350.
  7. In a separate large skillet melt the butter, add garlic and cook for 1 - 2 mins.
  8. Using a wire whisk, mix in 1 1/2 cup of cheese. Cook an additional 5 mins or until sauce thickens. Remove sauce from heat.
  9. Cut cooked chicken into bite sized pieces and add to large bowl. Add the pasta to your bowl and then add the sauce. Mix everything to combine.
  10. Spray a 9 x 13 in baking pan with non stick spray. Add the pasta mixture to the pan and sprinkle with an additional 1 1/2 cup of cheese.
  11. Sprinkle with pepper and bake for 30 mins or until bubbly and golden brown.

LOADED BAKED POTATO CASSEROLE WITH CHICKEN

  1. While the potatoes are cooking, cook bacon pieces in a large skillet over medium-high heat until crisp, approximately 5-7 minutes. Remove bacon with a slotted spoon to a paper towel lined plate. Reserve bacon grease.
  2. Heat oven to 375. Boil potatoes in a large pot in heavily salted water until fully cooked, approximately 20 minutes. Drain. Grease a large 9"x13" baking dish. Place cooked potatoes in baking dish in a single layer. There should be a little space between each potato. Using the bottom of a drinking glass, lightly press down on each potato, smashing it about half way. The bottom of the baking dish should be fully covered when all of the potatoes are smashed. Drizzle 2-3 tablespoons of the reserved bacon grease over the potatoes.
  3. While the potatoes are boiling, mix together shredded chicken, cooked bacon (except about 2 tablespoons for garnish on the top), heated broccoli, and green onions (except 2 tablespoons for garnish on top). Sprinkle with salt and pepper and mix well. Put this mixture on top of potatoes and spread evenly.
  4. In a small bowl, whisk together chicken broth, sour cream 1 1/2 cups of the shredded cheese, paprika, pepper, and salt until well blended. Spread this mixture on top of the chicken mixture.
  5. Cover with aluminum foil and bake for 20 minutes until heated through. Remove foil and top with remaining bacon, cheese, and green onions, then bake another 5-10 minutes to fully melt and brown the cheese. Remove from oven and scoop into serving bowls.
Chicken and Rice Hawaiian - serves 4 (5x for 20)
  • 1 20oz can pineapple chunks in heavy syrup
  • 1 medium-sized onion sliced and separated into rings
  • 1/2 cup sliced celery
  • 2 tablespoons vegetable oil
  • 2 cups cooked chicken cut in large pieces
  • 1 cup ketchup
  • 1/2 to 1 teaspoon salt
  • 1/4 to 1/2 teaspoon ground black pepper
  • 2 tablespoons cornstarch
  • 3 tablespoons soy sauce
  • 1 medium green bell pepper, seeded and cut in 1/4" strips
  • 2 bags rice
  1. Drain pineapple and save the juice.
  2. In a large skillet, cook onions and celery in oil until tender, then add chicken.
  3. Blend ketchup and pineapple juice with enough water to make 2 1/2 cups of liquid.
  4. Stir in salt and pepper.
  5. Pour over chicken and let simmer for 5 minutes.
  6. Dissolve cornstarch in soy sauce, then gently stir into chicken mixture.
  7. Add green peppers and pineapple, then cover and let simmer for 5 minutes.
  8. Prepare rice according to package.
  9. Serve chicken and sauce over cooked hot rice.
Swiss Vegetable Medley
  • 1 16oz package frozen mixed vegetables, thawed
  • 1 10.75oz can condensed cream of mushroom soup
  • 1 cup shredded Swiss cheese
  • 1 cup sour cream
  • 1 16oz can french-fried onions
  • Ground black pepper
  1. Preheat oven to 350 degrees. Set aside 1/4 cup of cheese and 1/4 cup of onions.
  2. In a medium-size mixing bowl, combine thawed vegetables, mushroom soup, 3/4 cup Swiss cheese, sour cream, remaining fried onions and pepper.
  3. Pour ingredients into a 2 quart casserole dish.
  4. Bake for 30 minutes. 
  5. Sprinkle reserved cheese and onions on top of the casserole and bake additional 5 minutes or until cheese has melted.
Chicken Tortilla Soup - serves 6 (4x for 24)
  • 1/2 cup finely chopped onion
  • 2 teaspoons vegetable oil
  • 1/2 red/green/mixed bell pepper chopped
  • 2 teaspoons basil chopped
  • 1 teaspoon black pepper
  • 2 cups chopped cooked chicken
  • Monterey Jack cheese sliced or shredded
  • 1 clove garlic minced
  • 4 cups chicken broth
  • 1 teaspoon ground red pepper
  • 2 teaspoons salt
  • 15 oz chopped tomato with natural liquid from tomato
  • Avocado slices
  1. In a 4-quart dutch oven, sauté the onions and garlic in 2 teaspoons oil until tender. Stir in the broth, bell pepper, ground red pepper, basil, salt, pepper, and tomatoes. For extra taste, add chopped jalapeños for taste.
  2. Heat to boiling, reduce heat. Simmer uncovered for 30 minutes.
  3. When serving, top with avocado slices, cheese, and tortilla strips.