We are excited about our four delicious jar recipes this year! Reach out to any current singer with your order or email mcclchoirmanager@lancastermennonite.org
- Curried Lentil Soup – gluten free
- *NEW* Lemon Scones – gluten free
- Peppermint Brownie
- Confetti Chili – gluten free
The jar recipes are uniquely created for the MCCL community by MCCL parents. All recipes have been tested and are singer-approved!
Each jar is $10. Each purchase directly supports the choral music education of more than 160 singers in kindergarten through 12th grade.
Thank you for your support!
Place order with any current MCCL singer or by emailing mcclchoirmanager@lancastermennonite.org.
Curried Lentil Soup
Flavor meets convenience in a simple curry soup blending the earthiness of lentil into a creamy richness of coconut milk and tomato–on the table in less than half an hour.
This soup has gluten-free ingredients; however facility also processes wheat.
Ingredients:
red lentils, green lentils, minced
onion, garlic powder, curry
powder, cumin, paprika, dried
chives, dried soup greens,
bouillon cubes
Recipe Instructions: Unwrap bouillon cubes and empty all jar contents into a large pot. Add 1 can (14.5 oz) diced tomatoes, 1 can (14 oz) coconut milk, and 6 cups water. Bring to a boil, then simmer 30–40 min, until lentils are tender. Season with salt & pepper to taste. Serves 10.
Recipe Variations: coming soon!
*NEW* Lemon Scones – gluten Free
Bright, buttery scones studded with lemon and vanilla chips — a tender crumb with just the right touch of sweet citrus, perfect with morning coffee.
These scones have gluten-free ingredients; however facility also processes wheat.
Ingredients:
GF oat flour, yellow corn flour, lemon baking chips, vanilla baking chips, lemon pudding mix, sugar, baking powder, poppy seeds, salt.
Ingredients to add: 1 stick butter (frozen), 1 large egg, 2⁄3 cup sour cream or greek yogurt, I lemon, 1⁄4 cup granulated sugar, sparkling sugar for garnish
Recipe Instructions: Pre-heat oven to 425°. Empty jar into a mixing bowl and stir to mix. Zest lemon and add to dry mix. Set lemon aside. Grate in frozen butter stick; mix to coat. Whisk egg and sour cream, add to dry mix until dry bits are combined. Pat with floured hands into a 6″ circle (1″ thick) on floured board. Cut into 6-8 wedges.
Space 2″ apart on ungreased pan and bake for 12-15 min. While baking, juice lemon. Microwave 2 tbsp of the juice with 1/4 cup granulated sugar until dissolved and syrup boils/reduces (1.5-2.5 min). Drizzle warm scones with syrup and top with sparkling sugar. Cool and enjoy!
Peppermint Brownies
Rich, fudgy brownies packed with a peppermint crunch candy for a cool, minty snap in every chocolate bite!
Ingredients:
All-purpose flour, peppermint krunch candy, mini semisweet chocolate chips, sugar, cocoa powder, black cocoa powder, baking powder, salt
Contains dairy.
Ingredients to add: butter, eggs, vanilla
Recipe Instructions: Preheat oven to 350°F. Grease and flour a 9″x13″ pan. Empty jar contents into a mixing bowl. Break up lumps*. Add melted butter, eggs, and vanilla. Mix until uniform. Spread batter into prepared pan. Bake 30 minutes.
*Alternatively, empty contents of jar into blender and whirl to break up lumps.
Yield: one 9″x13″ pan
Confetti Chili
A hearty, classic chili mix loaded with beans and warm spices — it’s cozy, comforting, and ready to simmer on a chilly autumn day.
This soup has gluten-free ingredients; however facility also processes wheat.
Ingredients:
pinto beans, kidney beans, black beans, navy beans, spices*, cornmeal. (*cocoa powder, parsley, granulated garlic, cumin, minced onion, paprika, salt)
Ingredients to add: water, diced canned tomatoes, ground beef or turkey (if desired). See variations below.
Recipe Instructions: Empty beans (leaving spices) into a 2-qt. kettle or InstantPot. Add 3 c. of water and soak beans for 8 hrs. Do not drain. Then, cook beans until tender, at least 30 min. (InstantPot high pressure for 6 min.) In a separate large skillet, brown the ground beef.
Add spices and stir well. Add 2 (14.5 oz.) cans of diced tomatoes to meat. Heat and stir constantly, adding 1 c. water if necessary. Add un-drained beans. Stir gently and heat. Season with salt and pepper. Serve with rice and/or cornbread.
Yield: 2 qts.
For vegan variation:
Prepare chili following your preferred method (stove top, instant pot, or crock pot) omitting meat. Toss 2-3 cups cubed butternut squash and 1-2 coarsely chopped red and/or green peppers in 2 T. extra virgin olive oil. Roast on a sheet pan in 400 degree oven for 30 minutes or until they are soft and beginning to caramelize around the edges. Gently incorporate into your prepared chili and enjoy!
For crock pot preparation:
Soak beans following the instructions for stovetop and instant pot. Bring soaked beans and soaking liquid to boil on stovetop and simmer for 30 minutes. Empty into crock pot. Add 1 lb. browned ground meat (your choice), 2 (14.5 oz) cans diced tomato, remaining spices from jar, and salt and pepper to taste. Cook on High for 3-4 hours, Low 6-8 hours or until soft.