Today’s recipe is a good one for a cold, windy Sunday — and it makes a large dish, so you will need to call in the neighbors to help you eat it or you will have leftovers for a week.

It is from Jean M. Carter of Long Creek Baptist Church, located in the Long Creek community in the mountainous northwest corner of our state where a strong wind would land you in Georgia. We thank her sister, Bette L. Lovell, for sharing the recipe with us.

Since 2008, the church, part of the Beaverdam Baptist Association, has been served by a bivocational pastor, Rev. Greg Marcus. Long Creek Baptist has around 150 members, with Sunday morning and evening services, as well as Wednesday evening services.

Jean has had an interesting life. She grew up in the Long Creek community of Oconee County, married Winfred L. Carter, then they moved to Atlanta.

For a long time.

For 47 years they lived in Atlanta. Jean began working at the large Pinetree Park Baptist Church first as a church secretary. She attended DeKalb College and Clayton State University, receiving her master’s degree and then becoming the church administrator. She continued in the position for 37 years, receiving many awards for her service, according to her sister Bette.

After retiring in 2005 so that she could help care for her mother, Jean and Winfred returned to Long Creek. They quickly became part of the Long Creek congregation, where Winfred serves as chairman of the deacons and Jean teaches the ladies Sunday school class. She also leads the Tuesday morning sessions of the Prayer Warriors, a Bible study group for men and women.

Last year, Jean was crowned Mrs. Apple Festival in Oconee County. The same year, she was one of the 75 people named by the Blue Ridge Electric Company as “Bolts of Brightness” in their communities. Jean chose to give the monetary award to her church.

We thank her sister Bette for telling us about Jean and her husband, and for the recipe. If your pantry doesn’t have a dish in the size suggested, bake the recipe in two dishes. If 15 people don’t show up, you can serve one and refrigerate the other.

It’s a good dish to take to a covered dish dinner, or you can add a green salad and this makes a one-dish meal. Instead of the chips for a dip, you can use a fork with the chips on the side. Any way you serve it, this Haystack will be something you enjoy for … Sunday Dinner.

Haystack Dinner Recipe

2 cups crumbled saltine crackers (about 40 crackers)
2 cups cooked white rice
3 lbs. ground chuck beef (cooked, browned and drained)
1 large onion, chopped
2 cups tomato juice (or condensed tomato soup)
2 packages taco seasoning
Black pepper and salt to taste (may not need salt, because taco mix is salty)
1 cup margarine
1 cup self-rising flour
4 cups milk
1 long block Velveeta cheese, cut into chunks
3 cups sharp cheddar cheese, grated
Chopped lettuce
Chopped fresh tomatoes, about 2 or 3
Sliced olives

Cook the beef, drain, then combine with the onion, tomato juice, taco seasoning, salt and pepper (if used). Cook the rice.

Place the crumbled crackers in a 12×20 casserole dish. Top with the cooked rice, then the beef mixture.

In a saucepan, combine the margarine, flour and milk. Cook over low heat until mixture boils and begins to thicken, stirring often. Remove from heat and add the Velveeta and grated cheddar, and stir until the cheeses melt. (You may save some of the cheddar to sprinkle on top of the casserole later.) Spoon the cheese mixture over the cracker-rice-meat in the dish.

Top with the chopped lettuce, tomatoes and olives. Sprinkle the reserved grated cheese on top.*

Serve with tortilla chips, Scoops, or potato chips. Serves 12-15 people. Refrigerate any leftovers.

*Note: You can also add a can of whole kernel yellow corn (drained) with the lettuce, tomatoes and olives to give the dish extra color and taste.

 

Have a recipe? sundaydinner@baptistcourier.com