Saint James Anglican Church

Joseph Howe Drive at the Armdale Rotary, Halifax, Nova Scotia, Canada             


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Mothers' Union - Recipes Shared

The St. James Mothers' Union Recipe Book Copyright © 2003

Recipes Shared - download complete book (pdf)



Baked Ham and Rice Casserole

Broccoli Casserole

Chicken and Pasta

Chicken Casserole

Fish Buffet Casserole

Green Bean Casserole

Irene’s Hash Brown Casserole

Marita’s Hash Brown Casserole

One-Dish Chicken Dinner for Four

Turkey or Chicken Casserole

Vegetarian Bean Casserole

Vidalia Onion Casserole


Baked Ham and Rice Casserole

Mary Anne White

1 ½ cups uncooked rice

¼ cup honey

¼ cup melted butter or margarine

½ cup green pepper (diced)

1 Tbsp regular mustard

1 Tbsp soya sauce

3 cups cut up leftover cooked ham



Cook the rice with 3 cups of water. Preheat the oven to 350o F. When the rice is done cooking, mix all the ingredients together.  Put all the ingredients in a large casserole dish, and bake, covered, for about an hour.


Makes 4 to 6 servings.


Broccoli Casserole

Hazel Duncan

2 pkgs frozen chopped broccoli

1 can of cream of mushroom soup

1 cup light mayonnaise

2 eggs (well-beaten)

1 cup cheddar cheese (grated)

4 Tbsp onion (chopped)


Ritz crackers

Cook broccoli and drain well.  Combine other ingredients, except crackers.  Add broccoli and spoon into greased baking dish.  Top with crushed crackers and butter.  Bake at 350o for 30 minutes.


Chicken and Pasta

Laura Sharples


1 lb skinless, boneless chicken

      breasts (cut up)

2 Tbsp vegetable oil

1 can of cream of mushroom soup

2½ cups water

½ tsp dried basil

2 cups frozen vegetables (Broccoli, carrots, cauliflower are good)

2 cups uncooked corkscrew pasta (rotini)

¼ tsp salt

1/8 tsp pepper



Brown chicken in oil.  Heat soup, water, basil and vegetables to a boil.  Add uncooked pasta.  Cook on Medium for 10 to 15 minutes.  Stir often.  Add salt, pepper, and chicken.  Cook until pasta is done.  Serve in bowls with grated Parmesan cheese.  Makes 2 to 3 servings.




Chicken Casserole

Irene Spargo

1½ cups cooked chicken (chopped)

1 cup celery (chopped)

1 Tbsp onion

1 can of cream of chicken soup

¾ cup Hellmann’s mayonnaise

1½ cup cooked brown rice


Mix all ingredients and put in a casserole dish.  Top with Special K or cornflakes.  Top with slivered almonds.  Bake at 350o for 45 minutes.


Fish Buffet Casserole

Bee Mason

2 cups crab meat or salmon

1 cup cooked frozen peas

4 hard cooked eggs (diced)

3 Tbsp butter

3 Tbsp flour

1½ cups milk

1 tsp salt

1/8 tsp pepper

¼ tsp Worcestershire sauce

1/3 cup grated Parmesan or Cheddar cheese


Blend butter and flour to smooth paste in top of double boiler, heat milk to scalding, and add to butter paste.  Add salt, pepper, Worcestershire sauce, and cheese; bring to boil, stirring constantly, boil 1 minute.  Mix everything together, eggs, peas, crab meat or salmon, to above mixture.  Put in casserole, sprinkle with cheese.  Bake at 350o for 30 to 35 minutes.


Green Bean Casserole

Irene Spargo

2 lbs hamburger

4-6 large potatoes

4-6 carrots

1 large onion

1 large can of green beans (drained)

1 can of cream of mushroom soup

     or 1 can of beef broth



Place hamburger in bottom of large frying pan which will be the serving dish.  Slice vegetables and lay in layers on top.  Cover with soup.  Cover and cook on medium heat until vegetables are tender.  Season with pepper.


Irene’s Hash Brown Casserole

Irene Spargo

2 cans of cream of chicken soup

1 cup chopped onion

1 container sour cream

2 cups grated cheese

1 pkg frozen hash browns

½ cup margarine

2 cups crushed cornflakes



Mix first five ingredients together and put in 9” by 13” pan.  Melt margarine and mix with cornflakes.  Sprinkle over top.  Bake at 350o for 45 to 50 minutes.


Marita’s Hash Brown Casserole

Marita Shupe


1.1 kg (1 ½ bags) of hash browns

1½ cups old or med. Cheddar (grated)

1 large or 2 small cans of cream of mushroom soup

1 small onion (cut up)

500 mL tub sour cream

½ cup melted margarine

salt and pepper to taste



Mix all ingredients together in a large bowl.  Put in a greased 13” by 9” pan and spread Parmesan cheese on top.  Bake at 350o for one hour.


One-Dish Chicken Dinner for Four

Mary Anne White

1 cup uncooked rice

  cups water

1 can cream soup (mushroom, chicken,

     celery, etc.)

4 chicken breasts (boneless are best)

2 cups frozen peas




Preheat the oven to 350oF.  Place the rice, water and soup in a 9 inch baking pan.  Stir together.  Stir in the peas.  Put the chicken on top of this.  Sprinkle the chicken with paprika.  Cook at 350oF for 1.5 hours.


Turkey or Chicken Casserole

Bee Mason

1 can cream of chicken soup

2 small onions (chopped)

2 cups cooked rice

1 cup celery (chopped)

½ tsp salt

¾ cup Miracle Whip

1 Tbsp lemon juice

3 hard boiled eggs (chopped)

2 cups turkey or chicken (cooked and chopped)

one can peas and carrots


Cook the chicken in onion soup and add 1 can of peas and carrots. 


Mix together and put in greased casserole.  Top with buttered bread crumbs or broken potato chips.  Bake at 375o for 20 to 35 minutes.  This may be frozen and cooked later.





Vegetarian Bean Casserole

Mary Anne White

2 cups of uncooked brown or white rice

1 onion (chopped)

3 pealed carrots (chopped)

3 ribs of celery (chopped)

1 can crushed tomatoes

1 can lentils (drained)

1 can kidney beans (drained)

1 can corn (drained)

Tex Mex seasoning (1 Tbsp or more)

2 cups shredded cheese

1 green pepper (chopped)

1 red pepper (chopped)



Start the rice cooking in a very large pot.  (This pot will seem too big for the rice, but all the mixing can be done in this pot after the rice is cooked, so you won't dirty too many dishes.)  Cook the white or brown rice according to the directions on the package, for 2 cups of uncooked rice.


While the rice is done, add all the other ingredients, and then turn out into a very large casserole dish (or two smaller dishes). Bake at 350o for 45 minutes to an hour, until dry enough for your taste.


Note that other types of beans or vegetables can be used in place of these, and quantities need not be exact.


Vidalia Onion Casserole

Ken Conrod

3 large Vidalia or other sweet onions

     (cut into wedges)


2 Tbsp butter or margarine

2 Tbsp all-purpose flour

1 cup chicken broth

5 oz can of evaporated milk

½ tsp salt

½ tsp pepper

½ cup slivered almonds

1 cup soft breadcrumbs

½ cup (2 oz) Cheddar (shredded)


Cook onion in boiling water to cover in a large saucepan 2 minutes; drain and set aside.


Melt butter in a medium-size heavy saucepan over low heat; add flour, stirring until smooth.  Cook 1 minute, stirring constantly.  Gradually add chicken broth and evaporated milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.  Stir in salt and pepper.  Add onion and slivered almonds, stirring gently to combine. Serve.