A TASTE OF TRADITION/ RECIPES

A TASTE OF TRADITION GIRARD FIRST UNITED METHODIST CHURCH

HAWAIIAN KIELBASA BITS

by SARAH KORB

2packages skinless kielbasa

2(15-20 ounce) cans chunk pineapple, including juice

5-6tablespoons brown sugar

Spray frying pan with cooking spray. Slice kielbasa into pieces and brown. Add pineapple chunks and brown sugar. Stir and cook for about 20 minutes. Makes lots. Cut in half for small group. Variation: after browning kielbasa, add 11/2 cups grape jam (not jelly) and one cup ketchup instead of pineapple and brown sugar.

SAVORY CHICKEN BREASTS

by SARAH KORB

4boneless, skinless chicken breasts

4slices Swiss cheese

1can cream of chicken soup

Salt and pepper ot taste

1/4cup milk

1 cup Pepperidge Farm Stuffing mix

3tablespoons melted margarine

Place chicken breasts in shallow baking dish. Sprinkle lightly with salt and pepper. Top with Swiss cheese slices. Combine milk and soup. Pour over chicken. Sprinkle stuffing mix over evenly. Drizzle melted margarine over stuffing mix. Bake covered for 30 minutes at 350 degrees. Uncover and bake an additional 20 minutes or until golden brown and bubbly. Tip: Excellent with rice pilaf and broccoli spears.

OLD-FASHIONED RICE CUSTARD

by DOROTHY PERON

1/2cup uncooked long-grain rice

4 cups milk, divided

1/4cup butter

3eggs

1 teaspoon vanilla

3/4cup sugar

1/4teaspoon salt

1/2teaspoon nutmeg

In top of double boiler combine rice and two cups milk. Cook, stirring occasionally until rice is tender and most of milk absorbed, about 45 minutes. Remove from heat. Stir in butter. In separate bowl, beat eggs, blend in sugar, vanilla, salt and remaining milk. Stir into hot rice mixture. Pour into a lightly greased 2-quart casserole. Sprinkle with nutmeg and bake at 350 degrees for 45 to 50 minutes. Serves 6 to 8.

HOW TO ORDER

Copies can be purchased at the church at 22 N. Market St., Girard, or by calling 330-545-4361. Cost is $10 each or $12 with shipping.