Church Cookbook Recipes: 13 Spiral-Bound Classics Grandma’s Pages Still Wear Gravy Stains From

Church cookbook recipes are the ones with butter smudges on the page, a name typed under every dish and a note in the margin that says “double it.” These spiral-bound books were sold to raise money for new hymnals or a kitchen stove, and the tradition of community cookbooks in America goes back to the Civil War era. What makes them so trusted is simple: every recipe was tested at a real supper table and brought to a real potluck. This gallery gathers the church cookbook recipes that turned up again and again, from creamy chicken bakes and sweet calico beans to bright lemon bars and pull-apart monkey bread. With holiday potluck season only weeks away, now is the perfect time to bring them back. Turn to the first stained page..

Poppy Seed Chicken Casserole, Queen of Church Cookbook Recipes

Flip open almost any Southern fellowship cookbook and you will find this creamy chicken bake with its buttery cracker crust. It was a favorite because it used pantry staples and fed a crowd. Church cookbook recipes like this one often call for canned soup, and it still works beautifully. The tip: toss the cracker crumbs with melted butter before sprinkling them on, so they bake up evenly golden instead of dry. Serve it over rice. Want more like it? See our church supper casseroles..

You will need: 4 cups cooked shredded chicken, 1 can cream of chicken soup, 1 cup sour cream, 1 tbsp poppy seeds, 1/2 tsp garlic powder, 1 1/2 cups crushed buttery round crackers, 6 tbsp melted butter

How to make it: 1. Heat oven to 350°F and grease a 9×13 dish. 2. Mix chicken, soup, sour cream, poppy seeds and garlic powder and spread in the dish. 3. Toss crackers with butter and sprinkle on top. 4. Bake 30 minutes until bubbly and golden.

Calico Beans, One of the Heartiest Church Cookbook Recipes

Calico beans get their name from the colorful mix of beans, and every church cookbook has a version. Ground beef, bacon and three kinds of beans bake in a sweet and smoky sauce that tastes even better the next day. The tip: drain the kidney and butter beans but keep the sauce from the pork and beans, which gives the dish its thick, glossy body. Hosting a cookout? Pair it with old-fashioned baked beans. How many cans will you need?

You will need: 1 lb ground beef, 6 slices bacon (chopped), 1 onion (diced), 1 can pork and beans, 1 can kidney beans (drained), 1 can butter beans (drained), 1/2 cup ketchup, 1/2 cup brown sugar, 1 tbsp vinegar, 1 tsp mustard

How to make it: 1. Cook bacon, beef and onion until browned, then drain. 2. Stir in beans, ketchup, brown sugar, vinegar and mustard. 3. Spoon into a baking dish or slow cooker. 4. Bake at 350°F for 1 hour, or cook on low 4 hours.

Hot Chicken Salad Bake, a Ladies Luncheon Classic

Hot chicken salad sounds odd until you taste it. Chicken, celery and almonds bake in a creamy dressing under a crunchy topping, and it was the star of many ladies luncheons and bridal showers. Among old church cookbook recipes, this is the one people ask about most. The tip: keep the celery in fairly small pieces and do not overbake; you want it warmed through and still a little crisp. Like tea room food? See creamy retro casseroles.

You will need: 3 cups cooked diced chicken, 1 1/2 cups diced celery, 1/2 cup sliced almonds, 1 cup mayonnaise, 1/2 cup sour cream, 1 tbsp lemon juice, 1 cup shredded cheddar, 1 cup crushed potato chips

How to make it: 1. Heat oven to 375°F. 2. Mix chicken, celery, almonds, mayonnaise, sour cream and lemon juice. 3. Spread in a greased dish and top with cheese and chips. 4. Bake 20 minutes until hot and bubbly at the edges.

Church Cookbook Recipes for Cornflake Oven-Fried Chicken

Before anyone owned an air fryer, church cooks made crispy chicken in the oven with crushed cornflake cereal. It is easier than frying for a crowd, and the crust stays crunchy even after the drive to the potluck. The tip: dip the chicken in melted butter mixed with a little milk, press the crumbs on firmly, then bake on a rack so the bottom stays crisp too. Love crispy chicken? See fried chicken recipes. Drumsticks or thighs at your house?

You will need: 3 lb bone-in chicken pieces, 1/2 cup melted butter, 1/4 cup milk, 4 cups cornflake cereal (crushed), 1 tsp paprika, 1 tsp garlic powder, 1 tsp salt, 1/2 tsp pepper

How to make it: 1. Heat oven to 375°F and set a rack on a lined sheet pan. 2. Mix crushed cereal with the seasonings. 3. Dip chicken in butter and milk, then press into the crumbs. 4. Bake on the rack 45 to 55 minutes until it reaches 165°F.

Ham Balls in Brown Sugar Glaze

In the Midwest, ham balls are a church supper legend. Ground ham and pork are rolled into tender meatballs, then baked in a sweet and tangy glaze that turns sticky at the edges. The tip: ask the butcher to grind the ham for you, or pulse leftover ham in a food processor, and keep your hands wet when shaping so the mixture does not stick. Got leftover holiday ham? Here are more holiday ham recipes. Who gets seconds?

You will need: 1 lb ground ham, 1 lb ground pork, 1 cup graham cracker or bread crumbs, 2 eggs, 3/4 cup milk. Glaze: 1 cup brown sugar, 1/2 cup vinegar, 1/4 cup water, 1 tsp dry mustard

How to make it: 1. Heat oven to 350°F. 2. Mix ham, pork, crumbs, eggs and milk, then shape into 2-inch balls. 3. Arrange in a baking dish. 4. Simmer glaze ingredients until the sugar dissolves and pour over. 5. Bake 50 to 60 minutes, basting twice, until the pork reaches 160°F.

Sloppy Joes for a Crowd

Every youth group dinner and fall bazaar seemed to have a roaster full of sloppy joes. They are cheap, kid-friendly and easy to keep warm for hours. The tip: let the sauce simmer uncovered for at least 20 minutes, which thickens it so the filling stays on the bun instead of soaking through. Feeding a big group soon? See homemade sloppy joes. Will you toast the buns or keep them soft?

You will need: 3 lb ground beef, 1 onion (diced), 1 green bell pepper (diced), 1 1/2 cups ketchup, 1/2 cup water, 2 tbsp brown sugar, 1 tbsp vinegar, 1 tbsp yellow mustard, 1 tbsp Worcestershire-style sauce, 12 hamburger buns

How to make it: 1. Brown beef with onion and pepper, then drain. 2. Stir in ketchup, water, brown sugar, vinegar, mustard and sauce. 3. Simmer uncovered 20 to 25 minutes until thick. 4. Spoon onto buns and keep the rest warm in a slow cooker.

Broccoli Rice Casserole

No holiday potluck line was complete without a cheesy broccoli rice casserole sitting next to the ham. It is soft, creamy and loved even by kids who claim they do not eat green things. The tip: use cooked rice that has cooled a bit, and thaw and squeeze the frozen broccoli dry, so the casserole sets up and does not turn watery. A sprinkle of extra cheese in the last five minutes gives you that golden top. Planning a big spread? Try these make-ahead Thanksgiving sides too.

You will need: 3 cups cooked rice, 16 oz frozen chopped broccoli (thawed and squeezed dry), 1 can cream of chicken or mushroom soup, 1 cup milk, 2 cups shredded cheddar, 1 small onion (diced), 2 tbsp butter

How to make it: 1. Heat oven to 350°F. 2. Cook onion in butter until soft. 3. Stir in soup, milk and 1 1/2 cups cheese, then fold in rice and broccoli. 4. Spread in a greased dish and bake 25 minutes, then top with the remaining cheese and bake 5 more.

Lemon Bars With a Shortbread Crust

A plate of lemon bars dusted with powdered sugar was always the first dessert to vanish from the bake sale table. A buttery shortbread base sits under a bright, tangy lemon layer. The tip: bake the crust until lightly golden before adding the filling, and pour the filling onto a hot crust, which keeps the bottom crisp. A fresh raspberry on each square adds a pretty pop of color. Chill fully before cutting, and wipe the knife clean between slices. Love tangy treats? See our easy lemon desserts. Could you stop at one?

You will need: Crust: 1 cup butter (soft), 1/2 cup powdered sugar, 2 cups flour. Filling: 4 eggs, 1 1/2 cups sugar, 1/2 cup fresh lemon juice, 1 tbsp lemon zest, 1/4 cup flour, powdered sugar for dusting

How to make it: 1. Heat oven to 350°F. 2. Press the mixed crust into a 9×13 pan and bake 18 to 20 minutes. 3. Whisk the filling and pour over the hot crust. 4. Bake 20 to 25 minutes until set, then chill and dust with powdered sugar.

Scalloped Corn, the Holiday Side Grandma Always Brought

Somewhere between cornbread and corn pudding sits scalloped corn, the soft, buttery bake that shows up on holiday tables across farm country. It is one of those church cookbook recipes with only a handful of ingredients and almost no fuss. The tip: crush the crackers by hand into coarse pieces rather than fine crumbs, because the bigger bits give a better texture inside the custard. Love corn sides? See corn side dishes. Would you serve it with turkey or ham?

You will need: 1 can cream-style corn, 1 can corn kernels (drained), 2 eggs, 1 cup milk, 1 1/2 cups coarsely crushed saltine crackers, 4 tbsp melted butter, 1/2 tsp salt, 1/4 tsp pepper

How to make it: 1. Heat oven to 350°F. 2. Beat eggs with milk, salt and pepper. 3. Stir in both corns, 1 cup crackers and most of the butter. 4. Pour into a greased dish, top with remaining crackers and butter. 5. Bake 45 to 50 minutes until set in the center.

Church Cookbook Recipes Start With Sour Cream Coffee Cake

After the Sunday service, there was always a coffee cake waiting in the fellowship hall. This one is tender and moist from sour cream, with a ribbon of cinnamon sugar inside and a crumbly streusel on top. Of all the church cookbook recipes for morning gatherings, it is the most requested. The tip: bring the butter, eggs and sour cream to room temperature first, so the batter blends smoothly and bakes up tall. Love morning bakes? Try church bake sale recipes. Will you slice it warm?

You will need: 1/2 cup butter (soft), 1 cup sugar, 2 eggs, 1 cup sour cream, 1 tsp vanilla, 2 cups flour, 1 tsp baking powder, 1 tsp baking soda, 1/4 tsp salt. Swirl: 1/2 cup brown sugar, 2 tsp cinnamon, 1/2 cup chopped pecans

How to make it: 1. Heat oven to 350°F and grease a 9-inch square pan. 2. Cream butter and sugar, then beat in eggs, sour cream and vanilla. 3. Stir in the dry ingredients. 4. Layer half the batter and half the swirl, repeat, and bake 40 to 45 minutes.

Seven-Layer Salad in a Glass Bowl

Of all the church cookbook recipes, the seven-layer salad was made to be seen, so it came in a clear glass bowl. Lettuce, peas, eggs, cheese and bacon stack up under a creamy dressing that seals everything in. The tip: make it the night before and spread the dressing right to the edges of the bowl, which keeps the lettuce crisp underneath until serving. Toss it at the table, or let guests dig straight down. Keep it cold and do not leave it out more than two hours. More make-ahead ideas? See church potluck salads.

You will need: 1 head iceberg lettuce (chopped), 1 cup diced celery, 1/2 red onion (diced), 2 cups frozen peas (thawed), 4 hard-boiled eggs (sliced), 1 1/2 cups mayonnaise, 2 tbsp sugar, 2 cups shredded cheddar, 8 slices cooked bacon (crumbled)

How to make it: 1. Layer lettuce, celery, onion, peas and eggs in a glass bowl. 2. Mix mayonnaise and sugar and spread over the top, sealing the edges. 3. Sprinkle cheese and bacon. 4. Cover and chill overnight before serving.

Zucchini Bread, Church Cookbook Recipes From Late Summer

Every church cookbook has at least three zucchini bread recipes, a sign of how many gardens had too much squash. This one is moist, lightly spiced and easy to wrap for a neighbor or a bake sale. The tip: grate the zucchini, then squeeze out only some of the liquid; a little moisture keeps the loaf tender, but too much makes the center gummy. Got more squash? See zucchini bread recipe. Will you add walnuts or chocolate chips?

You will need: 2 cups grated zucchini (lightly squeezed), 3 eggs, 1 cup oil, 1 1/2 cups sugar, 2 tsp vanilla, 3 cups flour, 1 tsp baking soda, 1/2 tsp baking powder, 1 tbsp cinnamon, 1 tsp salt, 1 cup chopped walnuts

How to make it: 1. Heat oven to 350°F and grease two loaf pans. 2. Whisk eggs, oil, sugar and vanilla, then stir in zucchini. 3. Fold in the dry ingredients and walnuts. 4. Divide between the pans and bake 55 to 60 minutes until a toothpick comes out clean.

Monkey Bread for Sunday Morning

Monkey bread is the sticky, pull-apart treat that kids hunt for first among church cookbook recipes. Pieces of biscuit dough get rolled in cinnamon sugar and baked in a tube pan under a buttery caramel. The tip: let the baked bread sit in the pan for exactly 10 minutes before turning it out; any sooner and it falls apart, any later and the caramel sticks. Want more cinnamon? Try monkey bread recipes. Who will grab the first piece?

You will need: 3 cans refrigerated biscuits (8 count each), 1 cup sugar, 2 tsp cinnamon, 1/2 cup butter, 1 cup brown sugar, 1/2 cup chopped pecans (optional)

How to make it: 1. Heat oven to 350°F and grease a tube pan. 2. Quarter the biscuits, roll in cinnamon sugar and layer with pecans. 3. Melt butter with brown sugar and pour over. 4. Bake 35 to 40 minutes, rest 10 minutes and turn out.