From our cookoffs to weekly fellowship hours to bake sales, COCU hosts many events that feature excellent cooking! Some of our members have shared their recipes for you to try at home. We’re happy to accept additions to this page. Thanks and enjoy!
submitted by Donna Dickinson
6 Tablespoons butter or margarine
2 small potatoes (1/2 lb.)
2 celery stalks, minced
1 small green pepper, minced
1 ½ tsp. salt
2 tablespoons all-purpose flour
2 tablespoons paprika
1 ½ cups water
2 chicken-flavor bouillon cubes or envelopes
1 16-20 oz. pkg. frozen whole-kernel corn
1 pints half-and-half
About 45 minutes before serving:
In 4-quart saucepan over medium heat, in hot butter or margarine, cook potatoes, celery, green pepper, onion, and salt until vegetables are tender, about 10 minutes, stirring frequently. Stir in flour and paprika until blended; cook 1 minute.
Stir in water and bouillon; over medium heat, cook, stirring constantly until mixture is smooth and thickened, about 5 minutes.
Stir in corn kernels and half-and-half. Cook, stirring frequently, until corn is tender and mixture is heated through, about 10 minutes.
Makes about 9 cups or 9 first-course servings.
submitted by Mike Little
2 lbs sausage
1½ c biscuit mix
1 lb cheese (sharp cheddar, shredded)
½ c finely chopped onion
½ c celery
½ t garlic powder
½ t chili powder
Preheat oven to 375°
Combine all ingredients together. Form into 1″ balls and placed on cookie sheet.
Bake 15 minutes.