Stone United Methodist Church
Friday, August 23, 2019
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Stone's Kountry Kooking Kitchen Korner

Stone's Kountry Kooking Kitchen Korner
  Cheesy Potato Casserole
Submitted by Darlene Ross
2 pounds frozen Southern Style Hash Browns - do not thaw
1 can Cheddar Cheese Soup
1 can Cream of Mushroom Soup
2 cups Shredded Sharp Cheddar Cheese
1 teaspoon Salt
1 teaspoon Pepper
1 stick Margarine, melted

Mix above and pour in a 9 x 13 dish.
2 cups crushed Corn Flakes
1/2 stick Margarine, melted

Mix and pour on top

Bake at 350 degrees uncovered for  hour.

No Bake Coconut Balls 

Makes 2-3 dozen, depending upon size 

Submitted by Barb Baker


1 stick butter   

1 cup sugar  

1/4 tsp. salt   

2 eggs  

1 pkg chopped dates 

2 cups rice krispies 

1 cup chopped nuts 

1 tsp. vanilla  



Combine butter, sugar, salt, eggs and dates.  Cook and stir over low heat for 10 minutes. 

When mixture cools a little, add nuts, vanilla, and rice krispies.  Form into balls and roll in coconut which has been put in a shallow dish..



Serves 6

Submitted by Diane Craven


2 cups water

2 cups chopped potatoes unpeeled

(Yukon gold or red skin)

1/2 cup sliced carrots

1/4 cup chopped onion

1/2 cup sliced celery

1 1/2 teaspoon Secret Savor

2 cups fat free half-n-half

1/4 cup flour

2 tablespoons olive tub margarine

1/2 cup freshly grated Parmesan cheese

1 cup (17 oz.) creamed style corn

Parsley for garnish


Place water in large stock pot & bring to boil.

Add potatoes, carrots, onions, celery & Secret Savor

Reduce heat to medium & cook for 20 minutes.  DO NOT DRAIN

Make white sauce in microwave

Mix half-n-half with melted margarine & flour.  Whisk it well.


Microwave @ 50% powder 1 minutes at a time until thick about 3 minutes total.

Add cheese & stir until melted.


Place undrained vegetables, white sauce & corn in 3 1/2 quart crock pot or stock pot.

Cook on LOW heat for 1 hour.

Garnish w/parsley before serving. 


Secret Savor:

1/2 cup salt

1/4 cup white pepper

1/4 cup onion powder

1/4 cup garlic powder



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