By Lydia Bolen
Wellsfed is a collection of tried-and-true favorite recipes by the community of Believers at Wells UMC who have enjoyed many a family style meal together over the decades. With cover art by Wyatt Waters, the outside is as impressive as the delicious recipes inside!
I have prepared many of these recipes. Three of my favorites came from the “Wells Classic” section—Hot Chicken Salad, Popcorn Cake and Baked Pork Chops.
Enjoy selecting your recipes as you read through Wellsfed cookbook.You can get your copy at this year’s WellsFest or by calling the church at 601.353.0658
- 4 quarts popped corn
- 1 pound small gumdrops, chopped
- 1/2 pound peanuts, chopped
- 1/2 cup butter
- 1 pound mini marshmallows
- 1/2 cup oil
Mix well the popped corn, gumdrops, and peanuts. Melt butter, marshmallows and oil together. Pour over first mixture. Press into an angel food cake pan and let cool.
Serves 8 or more.
- 1/2 cup mayonnaise
- 1 can (5 oz.) boned chicken or 2 cooked chicken breasts, shredded
- 1 can cream of chicken soup
- 1 cup chopped celery
- 1 tablespoon minced onions
- 1/2 teaspoon salt
- 1 tablespoon lemon juice,
- 3 hard boiled eggs, chopped
- 3 cups wild rice, cooked
- 1/2 cup slivered almonds
- 1 1/2 cups crushed potato chips
Mix all ingredients together except potato chips. Place in a greased casserole dish. Sprinkle potato chips on top. Bake at 450 degrees for 30 minutes or until hot all through.
Serve as a main dish or side dish with ham.
- 4 pork chops
- 1 large onion, sliced
- 1 cup hot water
- 1 teaspoon salt
- 4 teaspoons brown sugar
- 4 teaspoons prepared mustard
- 4 teaspoons Worcestershire sauce
Quickly brown the chops in a frying pan. Then place in a casserole dish.
Lay a sliced onion on each. Stir seasonings together and add hot water. Pour over chops.
Cover with foil. Bake at 350 degrees for 1 to 1 1/2 hours.