These three dishes are typically served at University Baptist Church’s annual Angel Fair, a fund-raiser open to the public for the church’s benevolent arm, Second Mile Ministries. The fair is always held just before Thanksgiving and offers hand-crafted Christmas items and food items for purchase. Enjoy these recipes from the UBC “Angel Tea Room”:
BEEFY HAYSTACKS
1 pound ground beef
3 or 4 celery stalks, chopped
1 small onion, chopped
1 bay leaf
1-2 teaspoon oregano
1-2 teaspoon basil
1 can chopped tomatoes
1 can cream of mushroom soup
1 can red beans
Corn chips
TOP WITH:
Chopped tomatoes (Roma or cherry)
Chopped green onion
Grated cheddar cheese
Shredded lettuce
Sour cream
Brown ground beef in skillet. As it is cooking, add celery and onions. Saute for approximately 10 minutes. Add herbs and tomatoes, bring to a boil. Lower heat and simmer for 20 minutes. Add soup and beans. Simmer for an additional 10 minutes Serve over small corn chips (Fritos). Top with grated cheddar cheese, chopped green onion, chopped tomatoes, shredded lettuce and sour cream.
Serves 6-8
PECAN STICKY BUNS
Frozen cinnamon rolls (Rhodes brand is available locally.)
Combine:
2 tablespoons butter
1-3 cups light corn syrup
1 cup brown sugar
1 cup pecans (optional)
Heat butter, corn syrup, brown sugar and pecans in microwave on full power for one minute. Stir and heat another 45 seconds. Pour mixture into greased 9 X 13 pan. Let cool. Place frozen cinnamon rolls atop mixture about one inch apart. One dozen should fit nicely. Cover with plastic wrap that has been sprayed with non-stick cooking spray. Let rise overnight in a warm area. Remove plastic wrap and bake at 350 degrees for 15-20 minutes. You may wish to cover the rolls with foil to keep them from getting too brown. Invert cinnamon rolls into dish to serve.
FALL DUMP CAKE
1 can apple prepared pie filling
1 can whole berry cranberry sauce
1 teaspoon cinnamon
Yellow cake mix
3/4 or 1 stick butter
1 cup chopped nuts (optional, pecans or walnuts)
Combine apple filling, cranberry sauce and cinnamon in bowl. Spread into a greased 9 X 13 cake pan. Sprinkle cake mix over the fruit mixture. Dot the top with pats of butter. Add nuts if you like. Bake at 375 degrees for 40-45 minutes. Cake is done with topping is golden brown. Serve warm with ice cream or whipped topping.
Serves 10-12
