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Life & Nurture:  Shared Recipes
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Recipe list as of 02/27/2006 (Click on the "Recipe Name" to go to the recipe):
Recipe Name
Contributed by
    Salads/Fresh Fruit
    Melanie Linder
    Marilyn Valente
    Ken Birmingham
    Marilyn Valente
    Main Course
    Matt Fry
    Marilyn Valente
    Matt Fry
    Laura Harris
    Laura Harris
    Laura Harris
Click HERE to email your favorite recipe(s) to the webmaster).
1) Red and White Grape Salad
2  pounds white seedless grapes, washed and patted dry
2 pounds red seedless grapes, washed and patted dry
8 ounces sour cream
8 ounces cream cheese, softened
1 cup granulated sugar
1/4 to 3/4 cup brown sugar
1/2 cup chopped pecans

Put grapes in a large bowl.  Mix sour cream, cream cheese and granulated sugar until smooth.  
Gently mix half the mixture with the grapes.  Spread the rest of the mixture on top of grapes.  
Sprinkle brown sugar and pecans on top before serving.

Contributed by Melanie Linder, who says,  "This recipe came out of the AJC Food section on
Thursday, June 24th.  The article did say this recipe was made famous by Marie Curtis of
Fayetteville, who takes it to pot luck gatherings at the school where she works.  The article
also mentioned a Jeanette Bean of Snellville, who said a friend in Salt Lake City sent the
recipe to her."

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2) Southern Living magazine's Breakfast Casserole
1 pound ground pork sausage
10 white bread sandwich slices, cubed
2 cups shredded sharp Cheddar cheese
6 eggs
2 cups milk
1 teaspoon salt
1 teaspoon dry mustard
1/4 teaspoon Worcestershire sauce

COOK sausage in a skillet over medium heat, stirring until it crumbles and is no longer pink;
drain well.
PLACE bread cubes in a lightly greased 13 x 9-inch baking dish; sprinkle bread evenly with
cheese, and top with sausage.
WHISK together eggs and remaining ingredients; pour evenly over sausage mixture. Cover
and chill casserole for 8 hours. Let stand at room temperature 30 minutes.
BAKE at 350 degrees for 45 minutes or until set. Let stand 5 minutes before serving.

"For a delightful variation, 2 cups cubed cooked ham may be substituted for sausage. This
morning favorite was featured in the 1999 Recipe Hall of Fame."

Makes 8 servings.  Web Page at:

Contributed by Ken Birmingham, who says, "Easy and delicious.  Make sure to prepare the
evening before."

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3) Cappellini Pomodoro
2 cloves garlic, minced
2 lb. plum tomatoes, seeded and diced
1 oz. fresh basil leaves, minced
1/3 cup extra virgin olive oil (or half-and-half  mixed with virgin olive oil, for less flavor)
3 oz. Parmesan cheese
12 oz. dry angel hair pasta, cooked
1/4 tsp. pepper

Heat olive oil and add garlic.  Cook until garlic turns white.  Add tomatoes and pepper.  Heat
through, stirring constantly, for about 2 to 3  minutes.  Tomatoes should not lose their shape.  
Remove from heat.  Transfer hot, cooked pasta to a large bowl.  Toss pasta gently with tomato
mixture, basil, and half of the Parmesan cheese.  Serve immediately with the remaining
Parmesan sprinkled on top.

Contributed by Matt fry, who used this recipe at Wednesday night family supper.

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4) Marilyn Valente's Orangey Pumpkin Bread
2/3 Cup butter                                
4 eggs
2/3Cup Water
2 tsp Baking Soda
1 tsp Cinnamon
½ tsp baking powder
2/3 Cup Chopped Nuts
2 2/3 Cup Sugar
1 1lb can pumpkin
3 1/3 Cups flour
1 ½ tsp Salt
1 tsp Cloves
1 Orange
2/3 cup chopped raisins

Preheat oven to 350 degrees (325 degrees if you are using a glass pan).

Cream the butter with the sugar.
Add eggs, pumpkin, and water to the creamed butter and sugar mixture
Sift together the flour, baking soda, salt, cinnamon, cloves, and baking powder.
Remove the seeds from the orange.
Using a food processor grind the orange, including the peel and add it to the pumpkin batter.
Stir in the nuts and raisins.
Pour into two well- greased 9X5X3 inch loaf pans or seven one pound cans.

Bake for one hour.

Makes 2 large or 7 small loaves.

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5) Marilyn Valente's Pumpkin Pie
1/8 tsp salt
2 tsp pumpkin pie spice
1 2/3 cup cream
2/3cup sugar
2 eggs
1 ½ cups pumpkin
2 9 inch crusts
1 9” deep dish pie plate
egg wash for decorations.
Preheat oven to 450 degrees.

Beat the eggs.  Add salt, pumpkin pie spice, cream, sugar and pumpkin.  Mix well.
Place one crust in the pie plate.  
Using a small cookie cutter, cut leaves or pumpkins. Use a larger cutter for decorating the top
of the pie.  Wet the edge of the pie crust and  place the decorations on the pie crust.

Fill the pie crust with the filling.  
Place the decorations on top. Brush decorations with egg wash
Cut three strips of aluminum foil.
Cover the edge of the pie with the aluminum foil to prevent burning.

Place pie in oven and bake at 450 degrees for 10 minutes.
Lower the heat to 325 degrees and cook for an additional 25 minutes.
Take off the foil for the last five minutes of cooking.

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6) Pappa al Pomodoro (Tuscan Tomato Soup) - serves four
10 oz. very thin sliced sourdough bread
18 oz. fresh vine-ripened tomatoes
2 cloves fresh garlic
1/4 cup fresh basil
1 quart chicken or vegetable broth
2 oz. extra virgin olive oil
1 tsp. salt
1/2 tsp. black pepper
More extra virgin olive oil for the final drizzle!

In a medium pot, heat the olive oil, then add the garlic whole. Cook until golden in color
Add fresh tomatoes and basil, season with salt and pepper, and simmer at low heat for 15
Add the broth and when it starts to boil, add the bread and simmer 20 minutes.
Turn off the heat and let stand for 30-45 minutes.
Heat again and serve with a fresh drizzle of extra virgin olive oil

A favorite of Marilyn Valente's son.

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7) Matt Fry's Chocolate Crock Pot Cake  - serves 10 to 15
1 box chocolate cake mix
1 pt. sour cream
1 pkg. instant chocolate pudding mix
1 small bag chocolate chips (6 oz)
¾ cup vegetable oil
4 eggs
1 cup water

Spray crock pot with vegetable oil.
Mix ingredients in bowl until smooth.
Pour into crock pot.
Cook on low for 6-8 hours.
Serve over lots of vanilla ice cream.

Contributed by Rev. Matt Fry, who says: "This recipe is very rich, makes a lot, yet definitely
does not improve with re-heating.  I tell folks to make it only when they know it can be eaten
up.  It has been suggested that this recipe could be reheated if you added some Amaretto or
Kahlua, but I haven't tried that.  This recipe comes from my dad."

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8) Laura Harris's CHOCOLATE OREO TRUFFLES  - makes 2-3 dozen
1 package Oreo cookies
1 (8-ounce) package cream cheese, softened
1 to 2 packages of ready-to-dip white or dark chocolate

With a food processor, grind cookies into a fine powder.  Mix cream cheese and cookie powder
together.  Roll into small truffle-sized balls and chill thoroughly.  After chilling, dip the balls in
either white or dark chocolate.  Makes about 2 to 3 dozen.

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9) Laura Harris's OOEY-GOOEY BUTTER CAKE - 12-15 servings
1 (16 ounce) package pound cake mix
1/2 cup butter or margarine, melted
4 large eggs
1 (8 ounce) package cream cheese, softened
1-1/4 cups powdered sugar, divided
1 cup chopped pecans
1 cup (6 ounces) semisweet chocolate morsels

  • Beat cake mix, butter, and 2 eggs at medium speed with an electric mixer until smooth.  
    Pour batter into a lightly greased 13x9-inch pan.
  • Beat remaining 2 eggs, cream cheese, and 1 cup powdered sugar at medium speed until
    smooth.  Pour over cake batter.  Sprinkle evenly with pecans and chocolate morsels.
  • Bake at 350 degrees for 30 to 40 minutes or until a wooden pick inserted in center comes
    out clean.  Cool in pan on a wire rack.  Sprinkle cake evenly with remaining 1/4 cup
    powdered sugar.  Yield: 12 to 15 servings

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10) Laura Harris's CINNAMON LOAVES - Yield: 2 loaves
1 (18.25-Ounce) package yellow cake mix with pudding
4 large eggs
3/4 cup vegetable oil
3/4 cup water
1 teaspoon vanilla extract
1/2 cup sugar
3 tablespoons ground cinnamon

  • Beat first 5 ingredients at high speed with an electric mixer 3 minutes.
  • Pour half of batter evenly into 2 greased and floured 8- x 3-3/4-inch disposable loafpans.
  • Stir together sugar and cinnamon; sprinkle half of sugar mixture evenly over batter in
    loafpans.  Pour remaining batter evenly into loafpans, and sprinkle evenly with remaining
    sugar mixture.  Gently swirl with a knife.
  • Bake at 350 degrees for 45 minutes or until a wooden pick inserted in center comes out
    clean.  Cool in pans on wire racks.  Store in freezer, if desired.  Yield: 2 loaves.

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3324 Medlock Bridge Road
Norcross GA 30092
(770) 448-7744
Rev. Matthew M. Fry, Pastor
Copyright 2004-2006, Norcross
Presbyterian Church and its
licensors. All Rights Reserved