T.L.C. or Tender Loving Care offers assistance in the form of food, not only when the death of a Trinity member involves serving a meal, but also for other members in need. The pans of food or containers of soup can be delivered to a member in need by the pastors, when they visit the member, or by a church member, when they are aware of a need. A small act of kindness will go a long way in showing our brothers and sisters the love of Jesus, and we cannot ever underestimate the healing power of a casserole.
Directions
This is how it works. Prepare a casserole or soup of your choice or select one of our recipes. Mix the ingredients together and place in the foil pan or plastic container. Cover the square pan with the piece of foil provided. Complete the information on the enclosed label and attach it to the foil covering or lid. Insert the pan into the zip lock bag. If possible, enclose a copy of the recipe with the casserole. Bring your packaged item to the church at your convenience and place in the freezer. Thank you for your generosity. You will help make a difference in the lives of our Trinity families.
Disposable pans are always available to be filled and can be picked up at each campus. At the Shawnee campus, look in the kitchen upstairs and at the Mission campus, look in the kitchen downstairs next to the stove.
Soups
Cheesy Broccoli Soup
3/4 c. chopped onion
2 T. margarine
6 c. water
6 chicken bouillon cubes
8 oz. fine egg noodles
1/2 tsp. salt
2 10-oz. pkgs. frozen chopped broccoli
1/2 tsp. garlic powder
6 c. milk
1 1/2 lb. Velveeta cheese, cubed
1/4 tsp. pepper
Sauté onion in margarine. In large pot, put water and bouillon cubes; bring to a boil. Add noodles and salt. Cook for 3 to 4 minutes until noodles are tender. Take off heat and stop boil. Add onions, broccoli, and garlic powder. Cook for 4 more minutes; remove from heat again. Add milk, cheese, and pepper. Stir until cheese melts. Makes 4 quarts and can be made ahead and frozen.
Corn Chowder
2 cans whole kernel corn
2 cans creamed corn
1 stick butter or margarine
1 med. onion, diced
Salt and pepper to taste
6 med. potatoes, peeled and diced
4 c. milk
6 slices bacon, fried and crumbled
Mix all ingredients, except bacon, in a pot. Cook until potatoes are done. Add bacon and serve.
Lasagna Soup
1 lb. lean ground beef (90% lean)
1 lg. green pepper, chopped
1 med. onion, chopped
2 garlic cloves, minced
2 14.5-oz. cans reduced sodium beef broth
2 14.5-oz. cans diced tomatoes
1 8-oz. can tomato sauce
1 c. frozen corn
1/4 c. tomato paste
2 tsp. Italian seasoning
1/4 tsp. pepper
2 1/2 c. uncooked spiral pasta
1/2 c. shredded Parmesan cheese
In a large saucepan, cook the beef, green pepper, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the broth, tomatoes, tomato sauce, corn, tomato paste, Italian seasoning, and pepper. Bring to a boil. Stir in pasta. Return to a boil. Reduce heat; cover and simmer for 10-12 minutes or until pasta is tender. Sprinkle with cheese prior to serving.
Plaza III’s Steak Soup
1 stick butter
1/2 c. flour
4 10-oz. cans beef consommé
1 8-oz. can diced tomatoes
1 1/2 tsp. Kitchen Bouquet
1/2 c. diced fresh carrots
2 beef bouillon cubes
1/2 c. diced fresh celery
1/2 tsp. ground black pepper
1/2 c. diced fresh onions
1 tsp. Accent
1 10-oz. pkg. frozen mixed vegetables
1 lb. ground sirloin
Melt butter, add flour and make a paste. Add beef consommé. Add the remaining ingredients and cook until mixed and vegetables are tender.
Taco Soup
1 lb. ground beef or turkey, browned
1 15-oz. can tomato sauce
1 med. onion
1 c. water
1 pkg. dry taco seasoning
1 can red beans
1 pkg. Hidden Valley Ranch dry dressing mix
1 can stewed tomatoes
1 can green chilies
1 10-oz. pkg. frozen corn
Mix all together and simmer to taste. Serve with cheese and corn chips if desired.
Turkey Vegetable Soup
1/4 c. butter or margarine
2 med. onions, chopped
2 T. flour
1 tsp. curry powder
3 c. chicken broth
1 c. chopped potatoes
1/2 c. thinly sliced carrots
1/2 c. celery
2 T. chopped fresh parsley
1/2 tsp. sage or poultry seasoning
2 c. cubed cooked turkey
1 1/2 c. half-and-half
1 10-oz. package frozen chopped spinach
Salt and pepper
Melt butter in large saucepan over medium-high heat. Add onions and sauté until translucent, about 10 minutes. Stir in flour and curry powder and cook 2 to 3 minutes. Add broth, potatoes, carrots, celery, parsley, and sage and bring to boil. Reduce heat to low, cover and simmer 10 minutes. Add turkey, half-and-half, and spinach. Cover and continue simmering until heated through, about 7 minutes. Season with salt and pepper.
Vegetable Beef Soup
1 lb. ground beef, browned
1 can stewed tomatoes
8-oz. can tomato sauce
1 can tomato soup
2 1/2 c. water
16-oz. pkg. frozen mixed vegetables
1 tsp. sugar
Combine and simmer about an hour.
2 T. butter, melted
1/4 c. flour
Make a roux of 2 T. melted butter and 1/4 cup flour. Mix and blend into the soup mixture. (This is what makes the soup.)
Very Easy Steak Soup
1 1/2 lbs. ground beef
1 can French onion soup
1 can beef broth
1/2 c. water
1 lg. can chopped tomatoes
1 lg. pkg. frozen mixed vegetables (peas, carrots, beans, and corn)
Brown ground beef and drain. Add rest of ingredients. Heat until flavors mix. Serves 5-6.
Casseroles
Baked Beef Stew
2 lbs. stew meat
1 lg. can diced tomatoes
6 carrots
3 celery stalks
1 lg. onion
4 potatoes, peeled
2 T. tapioca
1 T. sugar
1 tsp. salt
Cut meat and vegetables into bite size pieces and stir together with tapioca, sugar, and salt. Place into a baking dish and bake at 250°° for 5 hours.
Chicken Broccoli Casserole
1 sm. onion, diced
2 T. butter
2 c. Minute Rice, uncooked
2 c. water or chicken broth
1/2 tsp. salt
10-oz. pkg. frozen chopped broccoli
8-oz. jar processed cheese spread
1 10.75-oz. can cream of chicken soup
2 c. diced, cooked chicken
Sauté onion in butter. Add rice and stir. Add water or broth and salt. Bring to boil. Remove from heat, cover and let sit 15 minutes. Cook broccoli according to directions on package. Drain and add cheese spread, stirring to melt cheese. Add soup, chicken, and rice to broccoli mixture and mix well. Pour into two buttered 8×8-inch pans. Bake at 350°° for 30 minutes.
Chicken Tetrazzini
1/2 c. margarine
1 can cream of celery soup
1 can cream of chicken soup
2 oz. chopped pimiento
2 c. cooked, cubed chicken
8 oz. spaghetti, cooked and drained
1 c. sour cream
1/3 to 1/2 c. Parmesan cheese
Paprika
In a saucepan melt margarine over low heat. Add soups and stir until well blended. Remove from heat. Add pimiento, chicken, spaghetti and sour cream. Pour mixture into a greased 8×8-inch baking pan. Sprinkle with Parmesan cheese and paprika. Bake uncovered at 350° for 30 to 35 minutes.
Chicken Tortilla Bake
This recipe should make 2 8×8-inch care pans.
3 c. shredded, cooked chicken
2 4-oz. cans chopped green chilies
1 c. chicken broth
1 10.75-oz. can condensed cream of mushroom soup
1 10.75-oz. can condensed cream of chicken soup
1 sm. onion, chopped
12 corn tortillas
2 c. shredded Cheddar cheese, divided
In a bowl, combine the chicken, chilies, broth, soups, and onions; set aside. Warm tortillas in the microwave according to package directions. Layer half of the tortillas on the bottom of a greased 9x13x2-inch baking pan, cutting to fit pan if desired. Top with half of the chicken mixture and half of the cheese. Repeat layers. Bake uncovered at 350°° for 30 minutes.
Easy Shepherd’s Pie
1 1/2 to 2 lbs. potatoes (3 lg. ones)
1 stick butter
1 onion, chopped
1 1/2 lbs. ground round beef
Salt, pepper, other seasonings of choice
1 tsp. Worcestershire sauce
1/2 c. beef broth
1-2 c. frozen mixed vegetables
Peel and quarter potatoes. Boil in salted water until tender, about 20 minutes. While the potatoes are cooking, melt 4 T. butter in a large frying pan. Sauté onions in butter until tender over medium heat. Add ground beef and sauté until no longer pink. Add salt and pepper. Add Worcestershire sauce and beef broth and cook, uncovered, over low heat for 10 minutes, adding more beef broth as necessary to keep moist. Add mixed vegetables, cooking until tender. Mash potatoes in bowl with remainder of butter. Season to taste. Place beef, onions, and mixed vegetables in baking dish. Distribute mashed potatoes on top. Cook in 400°° oven until bubbling and brown (about 30 minutes). Serves 4.
Fettuccine Alfredo
(15 Minute)
8 oz. fettuccine
1 8-oz. pkg. cream cheese
3/4 c. grated Parmesan cheese
1/2 c. margarine
1/2 c. milk
Cooked chicken, optional
Cook pasta in boiling, salted water according to package directions. Drain. Meanwhile, combine cream cheese, Parmesan cheese, margarine, and milk in saucepan. Heat over very low heat, stirring occasionally, until cheese is melted and sauce is smooth. Place pasta in serving bowl. Spoon cheese sauce over pasta. Toss to coat evenly. Add chopped chicken if desired.
Ham Casserole
4 oz. thin noodles
1 10.75-oz. can cream of mushroom soup
1/2 c. milk
1 T. grated onion
2 tsp. prepared mustard
1 c. sour cream
2 c. diced ham
1/2 c. dry bread crumbs
3 T. butter or margarine, melted
Parmesan cheese
Grease an 8×8-inch square pan. Cook noodles according to package directions and drain. Combine soup, milk, onion, mustard, and sour cream. Add noodles and ham to mixture. Pour into pan. Mix bread crumbs and melted butter (or margarine) and sprinkle on top. Cover bread crumbs with Parmesan cheese. Bake at 325°° for 35 minutes or until lightly browned.
Hamburger Casserole
1 lb. ground beef
1 lg. onion, diced
4 med. potatoes, sliced
4 med. carrots, sliced
1 c. diced celery
Salt and pepper to taste
1 can tomato soup
1 can mushroom soup
Brown beef and onions. Mix together the beef, onions, potatoes, carrots, celery, salt, pepper, and tomato soup. Place mixture into 2 greased 8×8-inch pans. Pour over this mixture 1 can mushroom soup. Bake at 350°° for 1 1/2 hours or until carrots are tender.
Meatball Hash Brown Bake
This recipe should make 2 8×8-inch care pans.
2 eggs
3/4 c. crushed saltines (about 20 crackers)
1 tsp. garlic salt
2 tsp. salt, divided
1 1/2 tsp. pepper, divided
1 lb. ground beef
1 can 10.75-oz. condensed cream of chicken soup
1 c. sour cream
1 c. shredded Cheddar cheese
1 lg. onion, chopped
1 30-oz. pkg. frozen shredded hash brown potatoes (thawed)
In a bowl, lightly beat eggs. Stir in cracker crumbs, garlic salt, 1 tsp. salt, and 1/2 tsp. pepper. Crumble beef over mixture; mix well. Shape into 1-inch balls. Bake in a 350°° oven until browned. In a bowl, combine the soup, sour cream, cheese, onion, and remaining salt and pepper. With paper towels, pat hash browns dry. Stir into the soup mixture. Transfer to a greased 9x13x2-inch baking dish. Arrange meatballs over the top, pressing lightly into mixture. Cover and bake at 350°° for 45 minutes. Uncover; bake 15 minutes longer or until meat is no longer pink and potatoes are tender.
Tater Tot Casserole
1 lb. browned hamburger
1 c. mixed vegetables
1 can cream of mushroom soup
Frozen tater tots
Brown hamburger and put in bottom of a 9×9-inch square pan. Cover with mixed vegetables. Spread soup over these ingredients. Place tater tots over the top. Bake at 350°° for 45 minutes.
Tuna Casserole
1 6-oz. can tuna
1 can cream of mushroom soup
1 T. mustard
1 sm. onion, diced
1 3-oz. pkg. cream cheese, softened
1 1/2 c. cooked macaroni
1/4 to 1/2 c. milk
Salt and pepper to taste
In a bowl, combine tuna, soup, mustard, onion, cream cheese, macaroni, milk, salt and pepper. Put in an 8×8-inch square pan. Bake at 350°° for 30 minutes.
Spaghetti Pie
1 1/2 to 2 lbs. ground beef
1 32-oz. jar spaghetti sauce
8 to 10 oz. spaghetti
1/2 stick butter or margarine
1/2 c. Parmesan cheese
3 eggs
2 c. mozzarella cheese, grated
Brown ground beef and drain. Stir in spaghetti sauce; set aside. Prepare spaghetti according to package directions. Heat oven to 350°°. In two 8×8-inch pans, melt margarine or butter in the oven. In a large bowl, combine Parmesan cheese and eggs. Mix in spaghetti noodles that have been drained and melted margarine. Place in pans. Pour spaghetti sauce mixed with meat over pasta mix. Bake at 350°° for 30 minutes. When done, top with mozzarella cheese. Continue to bake until cheese melts.
Wild Rice Casserole
1 1/2 c. wild rice
3 c. boiling water
1 tsp. salt
1/2 c. onions, chopped
1 c. celery, chopped
1/2 green pepper, chopped
Butter or margarine
1 1/2 lbs. hamburger
1 can mushrooms
2 cans cream of mushroom soup
1 1/2 c. beef broth
3 T. soy sauce
Slivered almonds
Salt and pepper to taste
Wash rice in several rinses of cold water. Add to boiling water with salt. Simmer about 10 minutes and drain. Sauté onions, celery, and green peppers lightly in butter. Put in casserole. Brown hamburger in pan. Add mushrooms, soup, browned hamburger, broth, and soy sauce. Add rice. Add salt and pepper to taste. Put in casserole, sprinkling almonds on top. Bake in slow oven, 300-325°° for 1 1/2 to 2 hours. Add more broth if it becomes too dry.
