United Church of Christ  

Indianola, Iowa 

 an open and affirming congregation

Worshiping at Smith Chapel

on the Simpson College campus


Pastor: Rev. Julia Tipton Rendon

By popular demand . . . the recipes of Crossroads!  Keep checking back to see what we've added!

June's Spinach Balls

2 boxes frozen spinach

2 C Pepperidge Farm stuffing

1 large onion, minced (I use 2 T of dried onions rather than fresh)

6 eggs, beaten

3/4 cup butter, melted

1/2 cup Parmesan cheese

1 T garlic salt

1/2 t. thyme

dash of Tabasco sauce


Cook spinach according to package directions, squeeze dry.  Combine all ingredients.  Pinch off and roll pieces of mixture into individual bite-sized balls.  Bake at 350 for 15 minutes or until firm to touch.  Makes about 50 balls.


Meat and Rye Pot Pie

Steve Rose

The story behind this recipe is simple.  I like to eat.  I like to watch Big 10 football (translate that as Nebraska).


 Equipment needed:

Two 8 X 8 X 2” glass pans

One big honking pot to boil stuff in

Big scooping spoon

Sharp knife

Rolling pen or a reasonably full, round bottle

Television set in good working order



1.  2 & 1/2 lbs chicken parts  (Save your beef for the grill.)

2.  1 lb. carrots, cut up; throw away the green end

3.  One 1 lb. bag of frozen peas

4.  A couple of onions, skinned and chopped

5.  9--12 pieces of caraway rye bread--Walmart deli isn’t 1/2 bad.  It must be the caraway kind.

6.  One tube of Texas style biscuits--the big kind.  

7.  One to 1 & 1/2 ts poultry seasoning (guess with the scoop of your hand)

8.  1/2--1 ts celery seed.  

9.  2-some’s freshly ground black pepper  (grind some until you start sneezing, then grind that long again--that way you got two somes.

10.  Two foil packets of “Butterbuds”  

11.  Some corn starch--who knows how much--you’ll figure it out.

12.  Two cans of cream of celery soup  

13.  Some salt--see # 10 above

14.  A can of that non-stick spray stuff

15.  Some water--maybe a quart.  If that’s too much, boil the stuff down; too little, add some.  Make it tap water.  The micro-organisms give it a little zing.


What you do


1.  Find The Game on the tube.  Turn it up loud.  You’ll be running around a bit.

2.  Start boiling the water in the pot.

3.  Skin the bird parts.  You can bone them after they’re boiled while you’re watching The Game.  4.  Cut up the carrots after washing just a little bit.

5.  Throw the poultry seasoning, the pepper, the celery seed, the butterbuds, the salt, and the bird parts into the water.  Do this quickly.  Who knows what’s happening during The Game.

6.  Watch the Game. If the stuff burns there’s always Pizza Hut.

7.  Check the stuff and keep it barely boiling.  Throw in the carrots after about 1/2 hour; throw in onions after about another 10 minutes.

8.  First quarter of The Game should be about over.  Go grab the bird parts out of the water and throw in the freezer for a bit so they’re cool enough to handle.  

9.  Throw the peas in the barely boiling water; turn off after about one beer commercial’s worth of time.

10.  Watch The Game!

11.  After one long drive or so, the chicken ought to be cool enough to handle.  Grab another bowl to throw the bones  into.  Watch The Game as you pick the meat off the bones.  Smallish chunks are best.

12.  Throw the bird parts back in the pot.

13.  Mix up some corn starch dissolved in some water--again, too much is better than too little because you can always throw away the stuff you don’t mix in.  

14.  Stir the corn starch into the water/bird/carrots/peas/etc.  Keep stirring, making sure The Game is loud enough so you can hear it.  You might be here for a spell.

15.  Once it’s as thick as grease in a Jimmy 4-by on a cold day, add the celery  soup.  

16.  Let boil, i.e., watch The Game.

17.  Bring the bread and the pan and the rolling pin/bottle in where The Game is on.  Spray the pans with that non-stick stuff.  Roll the bread flat and shape in the pan so the bottom is sealed.

18.  By the way, you should have warmed up the oven to about 350 degrees somewhere back around # 7--9 above.

19.  Take the pans/smashed bread back into the kitchen.  Put in oven with bird/carrot/onion goo.  Cook about 5 minutes while you’re smashing out the biscuits (open tube first) on the counter.

20.  Add biscuits to top of all  (no time to get colorful now; we’re missing too much Game)

21.  Bake 10 minutes or so.  Let the biscuit tops be your guide--no darker than a fresh pigskin.

22.  Should be half time about now.  Put paper plates and forks and beverages of choice on dining room table, making sure you seat yourself within view of The Game, even if you are gallant enough to mute it..

23.  Add salad for extra adulation.  Enjoy compliments.  Nod politely.  Watch The Game, albeit serrepitiously.


Blueberry French Toast

Steve Rose

Easy and delicious.


You need

1.         6 slices good multigrain bread

2.         4 eggs

3.         1 cup blueberries

4.         ½ cup sour cream

5.         ¼ cup of milk

6.         two pinches of ground cinnamon

7.         a packet of butterbuds (if you ain’t got any, no biggie.)

8.         no stick pan spray

9.         2 small tabs of butter


A.        Heat skillet on low while combining all the ingredients above except the butter, pan spray, and bread

B.        Smash the blueberries before adding & whip the stuff up pretty good, but don’t “blend”

C.        Turn up skillet, add pan spray and one pat of butter; let butter melt and spread out with a spatula

D.        Dip the bread, one side at a time, in the “batter,” just like regular French toast.

E.        Turn skillet on to medium-ish

F.         Make 3 slices at a time; you might have divide one piece of bread in ½ to get all in pan.

G.        Cook like regular French toast


Repeat the process by adding the 2nd slice of butter and cooking the remaining bread & batter.  Any remaining batter dribble over the uncooked tops of the 2nd batch.


Serve with good syrup; live large—make it maple.  Or agave. 


Crossroads Bread Pudding

12 slices day-old white bread

6 eggs

1/4 tsp salt

2 tsp vanilla

10 TBSP butter

1 cup sugar

5 cups milk

cinnamon to sprinkle


Grease 9 X 13 baking pan.  Butter each slice of bread and cut into quarters.  Place six slices of quartered bread, buttered side up, into the bottom of the pan.  Sprinkle with cinnamon (probably 1-2 tsp).  Repeat with another layer of buttered, quartered bread.  Again, sprinkle with cinnamon.  Beat eggs with sugar until cream-colored.  Add milk, salt, and vanilla and mix again.  Pour the egg/milk mixture over the bread and let it stand at room temperature for 30 minutes.  Preheat oven to 350 degrees.  Place pan in oven and bake for approximately 1 hour.  A knife inserted in the middle of the pan should come out clean.


Hot Buttered Sauce

1/2 cup butter or margarine

3/4 cup white sugar

2 cups milk (can use evaporated for half.  Do not use skim milk.)

2 tsp vanilla

3/4 cup brown sugar

2 TBSP cornstarch


Combine butter, sugars and cornstarch.  Add milk and vanilla.  Cook over low heat until thickened.  Serve over bread pudding.


Sweet Potato Sausage Soup

Kristi Porter


1 large onion chopped
1 large green pepper chopped
3 medium sweet potatoes chopped
1 small head of cabbage
Celery (I use the whole head because I love celery)
2 cans DelMonte seasoned tomatores
1-2 cans black eyed peas
1-2 cans black beans (can rinse - I don't)
2 cups chicken boullion
1 Hillshire smoked sausage cut up (I'll use 2 sometimes)
Put all in a large soup pot. Bring it to a boil. Lower the heat and simmer for 1 hour.

Cream of Butternut Soup

Ron Warnet


  • 1 cup chopped onion
  • 2 celery ribs, chopped
  • 2 tablespoons butter
  • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 1 teaspoon sugar
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground cinnamon
  • 1 butternut squash (2-1/2 pounds), peeled and cubed
  • 3 medium potatoes, peeled and cubed
  • 1-1/2 cups 1% milk
  • 2 tablespoons sherry or additional reduced-sodium chicken broth


  • In a large saucepan coated with cooking spray, cook onion and celery
  • in butter until tender. Stir in the broth, sugar, bay leaf, salt,
  • ginger, turmeric and cinnamon. Add the squash and potatoes. Bring to
  • a boil. Reduce heat; cover and simmer for 15-20 minutes or until
  • vegetables are tender.
  • Remove from the heat; cool slightly. Discard bay leaf. In a blender,
  • puree vegetable mixture in batches. Return to the pan. Stir in milk
  • and sherry; heat through (do not boil). Yield: 8 servings.


Jane's Potato Soup

Jane Dyer
The measurements are approximate because Jane doesn't measure. This will make about 4 quarts of soup.
6-8 medium potatoes chopped (russet or 'old' potatoes - not new)
Salt to taste
1 large onion
2 stalks celery
6 cloves garlic - minced
1 grated carrot
4 cubes boullion cubes
Saute onion, garlic, celery, and carrot in butter and olive oil (oil prevents the butter from getting too brown too fast)
Add potatoes, salt, and bouillon. 
Cover generously with water.
Cook until easily mashed or 'chunked' with masher
Thicken with milk and flour*
* Into a lidded jar, put 1/2 cup milk and then 3 TB flour - shake
Thicken (or thin) as often as needed
Jane used about 2 quarts of milk.

Gluten-free Cinnamon Roll Cake

Patti Campidilli



3 c flour (or gluten-free flour)

¼ tsp salt

1 c sugar

4 tsp baking powder

1 ½ c milk

2 eggs

2 tsp vanilla

½ c butter, melted



1 c butter, softened

1 c brown sugar

2 Tbsp flour

1 Tbsp cinnamon



Mix together all cake ingredients except for the butter. Slowly stir in the melted butter and pour into a greased 9 x 13 pan.

For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife.

Bake at 350° for 28 – 32 minutes.



While warm, drizzle the glaze over the cake:

2 c powdered sugar

5 Tbsp. milk

1 tsp. vanilla