SPRING HILL, Florida – Fellowship Community Church is pleased to announce the publication of their cookbook Recipes from the Heart. Proceeds from the cookbook will go toward funding youth and children’s programs at the church. The youth program, Called To Conquer, will use funds for mission’s trips and projects, while the children’s group, Kidz Ministry will support their Sunday services and Vacation Bible School.
The Fellowship Community Church is a Bible-based, Wesleyan church with a mission to make an impact for God’s Kingdom. They welcome all community members and more information about the church can be found on their website at www.fellowshipspringhill.org.
Recipes from the Heart is filled with over 300 tried-and-true recipes from church and community members. Fill your family meal times with recipes from categories including Breakfast, Crock Pot, Main Dishes and even a Sugar Free section. For a taste of this delicious recipe collection check out the Chicken Riggies below submitted by contributor Georgia Tucci.
Cookbook chairperson Dawn Austin commented, “This cookbook has recipes that came from the hearts of so many people. It was truly a joint effort from the church and community making it a special project. It’s great to know so many people care about the youth, as they are our future.”
Books are being sold by the Fellowship Community Church youth group, 11250 Spring Hill Dr, Spring Hill or can be purchased directly from Austin by calling (352) 340-1541, texting (315) 868-0023 or email [email protected]
To publish your own custom cookbook, contact G&R Publishing toll-free at 800-383-1679 or log on to www.GandRPublishing.com.
Submitted by Georgia Tucci
Chopped Garlic to taste
3 lbs. boneless, skinless chicken breasts, cubed
1 c chicken broth
1 c lg. can tomato sauce or puree
1/2 qt. half and half or heavy cream
2 lbs. Colby Jack cheese shredded
2 lbs. rigatoni
Peppers red and green to taste
Hot peppers to taste if you want it hot
Mushrooms to taste
Hot sauce to taste
Put chicken, garlic and oil in a pan and brown. Add chicken broth and tomato sauce, peppers and mushrooms. Cook until peppers are soft but not mushy. Set aside.
Add hot sauce. Put half and half in pot, heat. add cheese and cook until melted and smooth. Add chicken to mixture, have it warm not hot. Cook on low heat for at least
1/2 hour. Pour over pasta.