Thank you to everyone who donated desserts, worked at the event, and attended the event. In spite of the postponement and not-so-nice weather, we had a good turnout and everyone who attended had a wonderful time. Some of the vegetarian delights are listed below.

Pastor Barb's Recipes for Chocolate, Coffee and Christian Caring

Potato and Corn Chowder    
Makes 12 cups         

 

1 cup chopped onion                           1 bay leaf                    
1 teaspoon cumin

2 Tablespoon olive oil or1 Tablespoon olive oil and 1 Tablespoon butter

1 cup sliced carrots                            4 cups diced potatoes

2 cans (14 oz.) vegetable broth            1 can (14 oz.) creamed corn    
1 cup soy milk

2 cups fresh or frozen corn                  1 cup fresh or frozen lima beans

1 jar cheese whiz (if desired)

Salt and pepper to taste

 

Heat olive oil and butter in 4 qt. saucepan. Sauté onion for 5 minutes. Add carrots and potatoes and sauté for several more minutes. Add vegetable broth, creamed corn, regular corn and lima beans and cook for 10 minutes or until all vegetables are tender. Add milk and cheese whiz until heated through. Season to taste with salt and pepper 

 
Pumpkin and Black Bean Soup        
Makes 11 cups

 

2 Tablespoons extra virgin olive oil                ½ cup chopped onion 

2 minced garlic cloves                                1 Tablespoon curry                  
½ Tablespoon cumin

1 teaspoon each kosher salt, cinnamon and allspice              
2 cans pumpkin

1 can (14 oz.) black beans, drained and rinsed    
1 can (14 oz.) diced tomatoes with chilies

2 cans vegetable broth                    
salt and pepper to taste                            
toasted pumpkin seeds, for garnish

Sour cream, if desired

 

Sauté onion, garlic and spices in large pot over medium heat for approximately 5 minutes, stirring constantly. Add broth, pumpkin, beans, and tomatoes and simmer for 10 minutes. Add salt and pepper to taste. Add a dollop of sour cream and garnish with toasted pumpkin seeds.

 

Mini Potato Corn Cakes          
Makes 50-60

 

2 cups mashed roasted garlic potato flakes                    1/3 cup corn meal       
1 teaspoon salt

¼ teaspoon cayenne pepper                                        
½ cup thinly sliced green onions or chives                     2 cups milk

½ cup chopped red bell pepper                                   1 cup shredded cheddar cheese     
2 cups corn     

Sour cream, if desired                                                
Garnish with chopped chives

Mix potato flakes, corn meal, salt and cayenne in bowl.  Add onions, red pepper, milk, cheese and corn to potato mixture. Let mixture sit for 5 minutes then scoop into 1 inch balls and flatten into 1 ½ inch patties. Spray a large non-stick skillet with cooking spray. Heat the pan over medium to medium-high heat and fry patties until golden brown on both sides. Serve with a dollop of sour cream and garnish with chopped chives, if desired.