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FULL GOSPEL HOLY TEMPLE | 65 YEARS

More Than Recipes Some of our most treasured memories begin with the smell of something cooking. A familiar dish can bring back a beloved voice, a Sunday gathering, or a place at a table where we felt at home. As Full Gospel Holy Temple celebrates 65 years, this cookbook honors the generations whose faith, love, and care have helped shape our church family. Their recipes carry more than ingredients and instructions. They hold memories of hospitality, fellowship, and the joy of sharing what we have with one another. We gathered these recipes so that a part of that legacy will not be lost. A dish remembered but never written down can disappear with time. By preserving these recipes and the names of those who shared them, we give the next generation a way to remember, to learn, and to carry these traditions forward. As you cook from these pages, tell the stories that belong with the food. Share who made the dish, when it was served, and what made it special. Add your own notes. Teach someone younger. Let these recipes become a reason to gather again. May this collection keep treasured memories close and make room for new ones around the table.

Dedicated to the generations who nourished our church family—and to those who will keep their memories alive.

A TASTE OF OUR LEGACY | INTRODUCTION

FULL GOSPEL HOLY TEMPLE | 65 YEARS

Contents BREAKFAST & BREADS

Cornmeal Pancakes

Zucchini Bread

SOUP

Sixteen Bean Soup

MAIN DISHES

Baked T-Bone Steak

Lazy Mom’s Crockpot Oxtails and Vegetables

Mexican Casserole

Sunday Roast

Spaghetti with Meat Sauce

DRESSING

Sausage Dressing

Old-fashioned Chicken & Dressing

DESSERTS

Quick Cookie Pudding

Bread Pudding

Gloria’s Pecan Spice Cake

Kitchen Measurements

A TASTE OF OUR LEGACY | CONTENTS

A TASTE OF OUR LEGACY

FULL GOSPEL HOLY TEMPLE | 65 YEARS

Cornmeal Pancakes Sis. Gloria Robinson | Garland, TX YELLOW CORNMEAL & MOLASSES

¼ CUP BATTER PER PANCAKE

INGREDIENTS

DIRECTIONS

1 cup all-purpose flour

measuring cup and level with a knife.

⅓ cup yellow cornmeal 1 tablespoon sugar

Measure the flour. Lightly spoon the flour into a dry

Mix the dry ingredients. Combine the flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl.

1½ teaspoons baking powder

Stir with a whisk.

¼ teaspoon baking soda 03 ¼ teaspoon salt 1 large egg, lightly beaten

egg, milk, molasses, and melted butter. 04

1 cup 1% low-fat milk 1 tablespoon molasses

Combine the batter. Add the egg mixture to the flour mixture, stirring until well blended.

Portion onto the griddle. Coat a hot nonstick griddle or nonstick skillet with cooking spray. Spoon ¼ cup batter onto

1 tablespoon butter, melted

the surface for each pancake.

Nonstick cooking spray 06

A TASTE OF OUR LEGACY | BREAKFAST & BREADS

Mix the wet ingredients. In another bowl, combine the

Flip. Flip the pancakes.

A TASTE OF OUR LEGACY

FULL GOSPEL HOLY TEMPLE | 65 YEARS

Zucchini Bread Sis. Belinda Wortham | Houston, TX YIELDS 1 LOAF

350°F | BAKE 55–65 MINUTES | 9 × 5-INCH PAN

INGREDIENTS

DIRECTIONS

2 cups all-purpose flour

flour a 9 × 5-inch loaf pan.

1 teaspoon baking powder ½ teaspoon baking soda

Prepare the pan. Preheat the oven to 350°F. Grease and

Shred the zucchini. Wash and dry the zucchini. Shred using a box grater and lightly squeeze out excess moisture.

2 teaspoons ground cinnamon ½ teaspoon salt 2 large eggs

flour, baking powder, baking soda, cinnamon, and salt. 04

¾ cup granulated sugar ¼ cup brown sugar

Mix the wet ingredients. In another bowl, beat the eggs and both sugars until smooth. Stir in the oil and vanilla extract.

Combine. Gradually fold the dry mixture into the wet mixture until just combined. Gently fold in the shredded zucchini.

½ cup vegetable oil 2 teaspoons vanilla extract

Mix the dry ingredients. In a large bowl, whisk together the

Bake. Pour the batter into the prepared pan. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out

2 cups shredded zucchini (medium-sized)

clean. 07

Cool. Let the bread cool in the pan for 10 minutes before transferring to a wire rack.

A TASTE OF OUR LEGACY | BREAKFAST & BREADS

A TASTE OF OUR LEGACY

FULL GOSPEL HOLY TEMPLE | 65 YEARS

Sixteen Bean Soup Sis. Shirley Reason | Marshall, TX SLOW-COOKER SOUP

HIGH 4 HOURS, THEN LOW 2 HOURS

INGREDIENTS

DIRECTIONS

1 bag Sixteen Bean Soup Mix

Check bean preparation first. Before combining the ingredients, read the bean-preparation note below.

Combine. Place all the soup ingredients in a slow cooker.

Slow cook. Cook on HIGH for 4 hours, then turn to LOW and cook for 2 more hours, for a total of 6 hours. The submitted alternative is overnight on LOW.

Season. Add salt or seasoning to taste.

1 bag Pictsweet Seasoning Blend 3 celery stalks, chopped 4–6 carrots, chopped 1 package smoked sausages 1 package ham hocks or turkey ham 1 small package neck bones 1 tablespoon onion powder 1 tablespoon garlic powder

BEAN PREPARATION · EDITOR’S NOTE

3 cups water (2–4 cans chicken broth). Add two more if needed.

If the dried mix contains kidney beans, soak for at least 5 hours, discard the soaking water, then boil briskly in fresh water for 30 minutes before slow cooking. Do not rely on the slow cooker alone for this step. Follow the mix label for any additional preparation.

Salt or seasoning, to taste

Source: Illinois Extension, “Kidney Beans and Slow Cookers” (2024).

1 tablespoon garlic salt

A TASTE OF OUR LEGACY | SOUP

A TASTE OF OUR LEGACY

FULL GOSPEL HOLY TEMPLE | 65 YEARS

Baked T-Bone Steak Mother Patricia Graham | Houston, TX YIELDS 5–6 SERVINGS

TOTAL TIME 1 HOUR 15 MINUTES | OVEN 350°F

INGREDIENTS

DIRECTIONS

5 fresh T-bone steaks

Preheat the oven. Preheat the oven to 350°F.

1 small onion, cut

Season the steaks. Season the T-bone steaks with seasoning salt.

2 celery stalks, thinly sliced Seasoning salt

Arrange in the pan. Place the seasoned steaks in a baking pan.

Salt and pepper 04

Bake. Cook in the oven for 1 hour.

TO SERVE

Enjoy with your favorite steak sauce.

A TASTE OF OUR LEGACY | MAIN DISHES

A TASTE OF OUR LEGACY

FULL GOSPEL HOLY TEMPLE | 65 YEARS

Lazy Mom’s Crockpot Oxtails and Vegetables Sis. Debra Howard | Garland, TX YIELDS 6 SERVINGS

LOW 8–10 HOURS OR HIGH 4–6 HOURS

INGREDIENTS

DIRECTIONS

3½ lbs oxtails, washed

Mix the soup base. In a large bowl, combine both envelopes of onion soup mix with 2 cups of water.

Layer the crockpot. Arrange the vegetables in the crockpot, then place the oxtails on top. Pour the soup mixture over the oxtails and vegetables.

5 carrots, peeled and sliced into ½-inch pieces

Slow cook. Cover and cook on LOW for 8–10 hours or HIGH for 4–6 hours, or until the oxtails are tender.

3 long celery ribs, trimmed and sliced diagonally into ½-inch pieces

Transfer to a platter. Remove the oxtails and vegetables to a serving platter. Skim the fat from the juices in the crockpot.

Make the thickener. Blend the remaining ½ cup water with the flour and 1 tablespoon low-sodium Old Bay Seasoning. Stir into the juices in the crockpot.

Thicken the gravy. Cover and cook on HIGH for 15 minutes, or until thickened.

Serve. Serve the oxtails and vegetables with the gravy. Enjoy!

1 tablespoon low-sodium Old Bay Seasoning 4 medium white potatoes, peeled and quartered (about 2 lbs)

1 large onion, peeled and chopped 2–4 tablespoons all-purpose flour 2 envelopes Lipton Recipe Secrets Onion Soup Mix 2½ cups water, divided

A TASTE OF OUR LEGACY | MAIN DISHES

A TASTE OF OUR LEGACY

FULL GOSPEL HOLY TEMPLE | 65 YEARS

Mexican Casserole Sis. LaRue Jenkins | Marshall, TX 9 × 13-INCH CASSEROLE DISH

325°F | BAKE 20–30 MINUTES | REST 5–10 MINUTES

INGREDIENTS

DIRECTIONS

1 lb lean ground beef

Prepare. Preheat the oven to 325°F. Grease a 9 × 13-inch casserole dish.

1 bag (10–12 oz) tortilla chips, crushed

Brown the beef. In a large skillet, brown the ground beef and drain off the fat.

1 can Ro-Tel tomatoes

Make the filling. Stir in the beans, tomatoes, onion, taco seasoning, soup, and water. Simmer over medium-low heat until well combined and heated through.

Layer. Add a layer of crushed tortilla chips to the dish, followed by a layer of the meat-and-bean mixture. Sprinkle with half of the cheddar cheese. Repeat the layers, finishing with the remaining cheese.

Bake. Cover with foil and bake for 20–30 minutes.

Rest and serve. Let stand for 5–10 minutes before serving. Top with sour cream and salsa.

1 can Ranch Style beans

1 small onion, chopped 2 cups shredded cheddar cheese, divided 1 package taco seasoning 1 can cream of chicken soup ½ cup water Sour cream and salsa, for serving

A TASTE OF OUR LEGACY | MAIN DISHES

A TASTE OF OUR LEGACY

FULL GOSPEL HOLY TEMPLE | 65 YEARS

Sunday Roast Sis. Carolyn Taylor | Dallas, TX FOIL-WRAPPED OVEN ROAST

350°F | BAKE 2½ HOURS

INGREDIENTS

DIRECTIONS

4 lbs roast

Prepare the roast. Preheat the oven to 350°F. Place the roast on a large piece of aluminum foil.

1 can cream of mushroom soup, undiluted

Add the soups. Pour the undiluted cream of mushroom soup over the meat. Sprinkle the onion soup mix over the top.

½ package onion soup mix 03

Wrap and place in a pan. Wrap the roast in the foil and place it in a heavy oven-safe container.

A TASTE OF OUR LEGACY | MAIN DISHES

Bake. Place in the oven and bake for 2½ hours.

A TASTE OF OUR LEGACY

FULL GOSPEL HOLY TEMPLE | 65 YEARS

Spaghetti with Meat Sauce Sis. Gloria Robinson | Garland, TX GROUND BEEF & TOMATO SAUCE

COOK SPAGHETTI AS PACKAGE DIRECTS

INGREDIENTS

DIRECTIONS

1 pinch oregano

Cook the beef. Place the ground beef, onion, and bell pepper in a large skillet. Cook until the meat is done and the onion is clear. Drain off excess fat.

Build the sauce. Add the oregano, basil, Italian seasoning, spaghetti sauce, chili sauce, and drained diced tomatoes.

Use the reserved juice. Pour the reserved tomato juice into the emptied chili sauce jar. Shake to loosen the remaining sauce, then pour into the meat mixture.

1 can (15 oz) diced tomatoes, drained, juice reserved

Simmer. Mix together and simmer on low heat.

1 box (8 oz) spaghetti, cooked as directed

Cook the spaghetti. Boil the spaghetti according to the package directions. Drain in a colander and rinse with cold water to stop the cooking and keep the noodles from sticking. Transfer to a bowl or container.

Serve. Serve the spaghetti with the meat sauce, salad, and garlic toast.

1 pinch basil 1 pinch Italian seasoning 1 can Hunt’s Garlic Spaghetti Sauce 1 lb lean ground beef 1 jar Hunt’s Chili Sauce

1 medium green bell pepper, chopped 1 medium onion, chopped

A TASTE OF OUR LEGACY | MAIN DISHES

A TASTE OF OUR LEGACY

FULL GOSPEL HOLY TEMPLE | 65 YEARS

Sausage Dressing Sis. Anna Hye | Dallas, TX PREPARE CORNBREAD AHEAD OF TIME

325°F | BAKE 20–30 MINUTES

INGREDIENTS

DIRECTIONS

1 cup chopped onion

Combine the breads. Preheat the oven to 325°F. In a large bowl, combine equal amounts of dressing mix and prepared

1½ cups diced celery 2 rolls sausage

cornbread. 02

minutes, then add to the bowl.

1 package dressing mix Prepared cornbread, equal in amount to the dressing mix Poultry seasoning

Cook the sausage. Sauté the sausage, taking care not to overcook it. Add the sausage to the bread mixture.

Add the broth. In a separate pot, bring the chicken broth to a boil. Pour over the mixture.

2 cans chicken broth 1 egg, lightly beaten

Sauté the vegetables. Sauté the onion and celery for 5

Add the egg last. Add the lightly beaten egg last and mix to combine.

Bake. Transfer the mixture to a baking dish. Bake at 325°F for 20–30 minutes.

MAKE AHEAD

Prepare the cornbread ahead of time so it is ready when you begin the dressing.

A TASTE OF OUR LEGACY | DRESSING

A TASTE OF OUR LEGACY

FULL GOSPEL HOLY TEMPLE | 65 YEARS

Old-fashioned Chicken & Dressing Evang. Margaret Kiel | Marshall, TX PREPARE CORNBREAD & CHICKEN FIRST

OVEN 300°F | BAKE UNTIL GOLDEN BROWN

INGREDIENTS

DIRECTIONS

Hen or chicken parts

Prepare the cornbread. Cook the desired amount of cornbread and set aside to cool. Crumble when cool. Evang. Kiel used Gladiola cornbread.

Cook the chicken. Boil a hen or your choice of chicken parts with onion, celery, and bell pepper. Reserve the chicken, cooked vegetables, and broth.

Mix the dressing. Mix the crumbled cornbread with both soups, the eggs, boiled vegetables, and broth. The mixture should be soupy, but not watery. Add broth as needed, using canned broth if necessary.

Season. Season with sage, salt, and pepper. Add additional raw chopped onion, celery, and bell pepper.

Broth from boiling the chicken; canned broth if needed

Add the chicken. Place the dressing in a baking dish. Press the cooked hen or chicken parts into the center of the dressing.

Additional raw chopped onion, celery, and bell pepper

Bake. Bake at 300°F until golden brown. See the next page for the refrigerator-rest note and giblet gravy.

1 large pan cornbread, cooled and crumbled 1 cup chopped celery 1 large onion, chopped 1 large bell pepper, chopped 1 can cream of mushroom soup 1 can cream of chicken soup 5 large eggs 2 tablespoons sage Salt and pepper, to taste

A TASTE OF OUR LEGACY | DRESSING

A TASTE OF OUR LEGACY

FULL GOSPEL HOLY TEMPLE | 65 YEARS

Giblet Gravy Old-fashioned Chicken & Dressing | Evang. Margaret Kiel SERVE WITH THE CHICKEN & DRESSING

INGREDIENTS

DIRECTIONS

1 cup broth, cooked vegetables,

Combine and simmer. Combine the gravy ingredients. Stir

and small meat parts from the

and simmer slowly.

hen or chicken 1 can cream of mushroom soup 2 hard-boiled eggs FOR BEST RESULTS

1 drop yellow food coloring

Prepare the dressing ahead of baking and let it rest in the refrigerator overnight or for a couple of hours.

A TASTE OF OUR LEGACY | DRESSING

A TASTE OF OUR LEGACY

FULL GOSPEL HOLY TEMPLE | 65 YEARS

Quick Cookie Pudding Bro. Chris Houston | Garland, TX YIELDS 10–12 SERVINGS

CHILL 2–4 HOURS, PREFERABLY OVERNIGHT

INGREDIENTS

DIRECTIONS

Graham Cracker Crust

Prepare the crust. Crush the graham crackers in a sealable bag with a rolling pin, or use a food processor, until fine crumbs form. Stir in the melted butter until the mixture resembles wet sand.

Press and chill. Press the crumb mixture firmly and evenly across the bottom of your baking pan. Refrigerate for 8–10 minutes to firm up.

Mix the pudding. Whisk the pudding mix with the cold milk for approximately 3 minutes, until stiff.

Blend the filling. In a separate bowl, beat the softened cream cheese until smooth. Slowly add the sweetened condensed milk and vanilla extract.

Combine. Mix the cream cheese mixture into the prepared pudding until smooth. Gently fold in the whipped topping.

Layer the dessert. Spread half of the pudding mixture over the chilled crust. Arrange a layer of vanilla wafers, then spread the remaining pudding mixture evenly over them. Top with a layer of Chessmen cookies.

Chill and serve. Cover and refrigerate for at least 2–4 hours, preferably overnight, then enjoy!

1 stick butter, melted 1 box graham crackers Pudding Mixture

1 box (3.4 oz) instant French vanilla pudding 2 cups cold whole milk 1 can (14 oz) sweetened condensed milk 8 oz cream cheese, softened 1 teaspoon pure vanilla extract 8 oz whipped topping, thawed Cookie Layers

1 box vanilla wafers 2 packages Chessmen butter cookies

A TASTE OF OUR LEGACY | DESSERTS

A TASTE OF OUR LEGACY

FULL GOSPEL HOLY TEMPLE | 65 YEARS

Bread Pudding Sis. Belinda Wortham | Houston, TX BREAD PUDDING WITH VANILLA SAUCE

300°F | BAKE 30–40 MINUTES

INGREDIENTS

DIRECTIONS

Bread Pudding

Prepare the dish. Preheat the oven to 300°F. Grease a baking dish (a loaf pan or round glass baking bowl) with butter.

Soak the bread. Cover the toasted bread crumbs with the 4 cups of milk. Let stand until the milk is absorbed.

Mix the pudding. Add the eggs, sugar, butter or margarine, salt, allspice, and drained crushed pineapple. Mix to combine.

Bake. Pour the mixture into the prepared dish. Bake for 30–40 minutes.

Make the sauce. Mix the sauce ingredients together in a saucepan. Simmer until thickened, using a double boiler if available.

Serve. Spoon the vanilla sauce over each serving of bread pudding.

6 cups toasted bread crumbs (toast bread, then crumble) 4 eggs 1½ cups sugar ½ cup butter or margarine ⅓ teaspoon salt 4 cups milk Allspice, to taste 1 can crushed pineapple, drained (reserve juice) Vanilla Sauce

2 cups milk 1 cup sugar 2 tablespoons flour 1 tablespoon butter 1 teaspoon vanilla

OPTIONAL VARIATIONS

Use raisins, cinnamon, or other spices in place of allspice, as desired.

A TASTE OF OUR LEGACY | DESSERTS

A TASTE OF OUR LEGACY

FULL GOSPEL HOLY TEMPLE | 65 YEARS

Gloria’s Pecan Spice Cake Sis. Gloria Robinson | Dallas, TX YIELDS 12–16 SERVINGS

350°F | TWO 9-INCH ROUND PANS | CHILL 2 HOURS

INGREDIENTS

DIRECTIONS

Cake

Prepare the pans. Preheat the oven to 350°F. Spray two 9-inch round cake pans with cooking spray.

Make the batter. Prepare the spice cake mix as the label directs. Stir in the ½ cup finely chopped pecans. Pour the batter into the pans.

Bake and cool. Bake as directed on the cake mix label. Remove the cakes from the pans and let cool completely on wire racks.

Start the filling. In a saucepan, mix the corn syrup, sugar, evaporated milk, butter, egg yolks, and vanilla.

Cook the filling. Cook and stir over medium heat until thickened, 10–12 minutes.

Finish and cool. Remove from the heat. Stir in the coconut and pecans. Cool until thick and spreadable. Makes 2¼ cups.

Continue. Prepare the chocolate frosting and assemble the cake following the next page.

Mazola no-stick cooking spray ½ cup finely chopped pecans 1 (18.25 oz) spice cake mix, plus ingredients as label directs Coconut Pecan Filling

½ cup Karo light corn syrup ¾ cup sugar ½ cup evaporated milk 1 stick butter 3 egg yolks, slightly beaten 1 teaspoon vanilla 1⅓ cups flaked coconut 1 cup finely chopped pecans

A TASTE OF OUR LEGACY | DESSERTS

A TASTE OF OUR LEGACY

FULL GOSPEL HOLY TEMPLE | 65 YEARS

Frosting & Assembly Gloria’s Pecan Spice Cake | Sis. Gloria Robinson FOUR CAKE LAYERS

REFRIGERATE 2 HOURS OR UNTIL SET

CHOCOLATE FROSTING

DIRECTIONS

3 oz cream cheese, softened

Beat the frosting. In a bowl, beat the cream cheese, corn syrup, and butter until creamy. Beat in the confectioners’ sugar, cocoa, and vanilla until the frosting is of spreading consistency.

Split the cakes. Once completely cool, split each cake horizontally in half to make four layers.

First layer. Place one cake layer on a serving plate. Spread with one-third of the coconut pecan filling.

Second layer. Top with the second cake layer. Spread with about ⅓ cup of chocolate frosting.

Third layer. Top with the third cake layer. Spread with one-third of the coconut pecan filling.

Finish the cake. Top with the fourth cake layer. Frost the sides with the remaining chocolate frosting. Spread the remaining coconut pecan filling over the top.

Chill. Refrigerate for 2 hours, or until set. Makes 12–16 servings.

¼ cup Karo light corn syrup 2 tablespoons butter 2 cups confectioners’ sugar ⅓ cup Hershey’s Cocoa ½ teaspoon vanilla flavoring Makes 1⅓ cups frosting.

A TASTE OF OUR LEGACY | DESSERTS

FULL GOSPEL HOLY TEMPLE | 65 YEARS

Kitchen Measurements A little measuring know-how helps a family recipe turn out right. Keep this guide close as you learn your way around the kitchen. EVERYDAY U.S. EQUIVALENTS 3 teaspoons

CUP FRACTIONS 1 tablespoon

¼ cup

4 tablespoons

16 tablespoons

1 cup

⅓ cup

5 tbsp + 1 tsp

8 fluid ounces

1 cup

½ cup

8 tablespoons

2 cups

1 pint

⅔ cup

10 tbsp + 2 tsp

2 pints (4 cups)

1 quart

¾ cup

12 tablespoons

4 quarts

1 gallon Remember: Volume measures space. Weight

16 ounces (weight)

1 pound

measures heaviness. Fluid ounces and weight ounces are different measurements.

READ THE RECIPE SHORTHAND

tsp. = teaspoon • tbsp. = tablespoon • c. = cup fl oz = fluid ounce • oz = ounce • lb. = pound MEASURE WITH CONFIDENCE Flour and other dry ingredients: Spoon into a dry measuring cup and level the top with a straight edge. Do not pack flour into the cup. Liquids: Set a liquid measuring cup on a flat surface. Bend down and read the line at eye level. Small amounts: Use measuring spoons rather than eating utensils. One tablespoon equals three teaspoons. Fractions: Two ¼ cups make ½ cup. Two ½ cups make 1 cup. A pinch is a small amount held between your fingers; it is not an exact measure. Volume is not weight: A cup holds 8 fluid ounces, but a cup of flour does not weigh 8 ounces. Use a kitchen scale when a recipe gives weights.

A TASTE OF OUR LEGACY | KITCHEN MEASUREMENTS

Keep the recipes. Tell the stories. Pass them on. A collection shared by our church family in celebration of 65 years of faith, family, and fellowship.

FULL GOSPEL HOLY TEMPLE A Taste of Our Legacy