Make-Ahead Punch

From Linda Gallagher

  • 2-6 oz. pkg. Jello (your choice
  • Depending on color desired)
  • 4 Cups boiling water
  • 2 (46 oz.) cans pineapple juice
  • 9 cups water
  • 4 Cups sugar
  • 12 oz. can frozen lemonade
  • 2 large bottles ginger ale (or Fresca will limit the sugar some)

Mix all the above ingredients together, except ginger ale.  Freeze in 2 plastic gallon jugs or ice cream pails.  Defrost 3 hours ahead of serving time.  Serve by pouring 1 bottle of ginger ale over each partially defrosted gallon jug of punch.

For pink punch use watermelon Jello and substitute 3 quarts of pink lemonade for pineapple juice.  Recipe makes ~2 ½ gallons…2 ½ gallons serves 50 – 4 oz servings + 30 refills.


Joan’s Chocolate Chip Cookies from by Joan Thomson

1 cup Crisco
1 cup sugar
1 cup packed brown sugar
1 tsp Vanilla extract
Cream together by hand…
Add 2 eggs and beat together
2 cups flour (add a little more if the eggs are really large)
1 tsp baking soda
1 tsp salt
12 oz bag of chocolate chips
Bake at 350 degrees for 11-13 minutes (do not overbake)
**Joan explained at Lenten lunch that the trick is to mix these by hand (do not use a mixer).

Welcome 2014

I realize it is already February, but better late than never, right?

Manhattan First Christian Church has already been busy in 2014.  We have had a various ministry team meetings, Parents Night Out, Martin Luther King Jr. day of service participation, church meeting and pot luck.  We are looking forward to the coming months and the activities.  Our youth group is very active and we have a wonderful group of jr. youth that are participating in activities.

Please enjoy the pictures of our Christmas Pageant.  May the spirit of Christmas fill our hearts throughout 2014.  

Christmas 2014

From our Christmas Pageant

From our Christmas Pageant

Hershey’s Chocolate Syrup Brownies from Linda Gallagher

Hershey’s Chocolate Syrup Brownies
1 stick margarine
1 cup sugar (Cream together with margarine and add)
4 eggs (beat well after adding each egg then add)
1 cup flour
1 can (16 0z.) Hershey’s Chocolate syrup)
Mix well.  Bake at 350* for 30 minutes in greased, floured jelly roll pan 15 x 13)

1 stick margarine
1 1/2 cups sugar
1/3 milk
Boil together 1 minute.  Remove from heat and add…
1/2 cup chocolate chips
(add 1/2 cup nuts if desired)
Stir until spreading consistence and spread on cooled brownies.
(I sometimes set the pan in cool water to stir after the choc chips are melted to speed things along a bit.)

French Loaves from Linda Gallagher

French Loaves

(made for coordinating council lunch in January and for Fellowship Table)
(Prep 30 MIn.  plus rising (60 Min) Bake 15 Min)

2 Tbsp active dry yeast
2 cups warm water (110 to 115)
2 tsp. salt
1 tsp. sugar
4 1/2 to 5 cups bread flour (All purpose works fine, too)
1 tsp. cornmeal
In a large bowl dissolve yeast in warm water.  Add the salt, sugar and 2 cups flour. (I use my Kitchen Aid mixer bowl and start with the flat beater)   Beat until smooth.  Stir in enough remaining flour to form a soft dough.  Replace the flat beater with the dough hook and set timer for 10 minutes.  Knead the dough with the dough hook for the ten minutes, adding enough flour so dough is not sticky.  Place in a greased bowl, turning once to grease the top.  Cover and let rise in a warm place until doubled, about 1 hour.  Punch dough down.  Turn onto a lightly floured surface; divide in half.  Shape into 12 inch long loaves.  Cover and let rise until doubled, about 30 minutes.  Sprinkle with cornmeal.  With a sharp knife, make four shallow slashes across the top of each loaf.  Bake at 450 degrees for 15 – 20 minutes or until golden brown.

Linda Gallagher ( Got this from a magazine as a recipe that kids could make.  Taught my grandchildren to make this when we had “cooking camp”)

Sweet Potato Souffle from Alice Trussell

Sweet Potato Soufflé  (from Crossett Fare cookbook)

48 oz. can sweet potatoes or yams*  (I could no longer find a 48 oz. can, so I buy two cans that add up to a bit more than 48 ounces.  The extra ounces don’t seem to alter the recipe.)

1 tsp. vanilla

1 cup sugar

3 eggs

½ cup milk

1 stick butter or margarine

Heat potatoes in syrup, drain and mix until fluffy. Add butter and other ingredients. Beat well. Pour in greased casserole.  Bake 20 minutes at 350°.


1 cup brown sugar

1 cup chopped pecans

1/3 cup flour

1/3 cup melted margarine

Melt margarine.  Mix flour, sugar and pecans and add to margarine.  Mix well and spread on top of casserole.  Return to oven for 10 minutes or until firm.