11/11/2009 6:00:00 PM COOK/Cookbook arrives in time for holidays
By LEAH TOLBERT Staff Reporter
"From Our Table to Yours," a new cookbook from Philadelphia Church of God, includes unique and simple recipes just in time for the approaching holiday season.
The ladies' ministries from the church gathered recipes and compiled the cookbook to raise money to remodel the fellowship hall.
In August, Caroline Speed, the pastor's wife, brought the idea for a cookbook to the church membership.
She had collected an array of recipes for similar cookbooks at previous churches where her husband had ministered, and they had always been very successful, she said.
The ladies on the cookbook committee decided to use the profits from the new cookbook to redo the walls in the fellowship hall and replace the tables and chairs, among other improvements.
They sorted and proofread recipes collected from about 50 women and men of the church as well as family and friends of church members.
Unique and simple recipes can be found throughout and all the ingredients can be purchased in Philadelphia.
They are not very complicated, committee members said.
Some of the recipes have been passed down over the years in families. Some of the recipes feature members' own creations.
The book was released the first week of October and can be purchased from any church member for $11.
The ladies' ministries would like to thank everyone who contributed recipes and helped make the cookbook possible.
Sweet Potato Biscuits
1 cup flour (self-rising)
1/2 cup sugar
1 cup mashed sweet potatoes
3 tablespoons shortening
1/3 cup milk
Preheat oven to 400 degrees. Mix all ingredients together. Roll out dough on floured board and cut with cutter. Bake on greased cookie sheet for 20 minutes. Makes one dozen.
Michele Townsend
Tomato Gravy
1 pound bacon, cooked and drippings drained
2 1/2 to 3 tablespoons flour
2 (14 1/2-ounce) cans diced tomatoes
1 (16-ounce) can chicken broth
1 teaspoon sugar
Salt and pepper to taste
Set aside bacon. Leave enough drippings in pan to cover bottom. Stir in flour and brown. Slowly add broth while stirring. Simmer until thick. Add tomatoes and simmer. Add crumbled bacon, salt, pepper and sugar. Serve with biscuits and rice. (If gravy is too thick, add water.)
Jackie Matthews
Aunt Bonnie's Christmas Cookies
8-ounce package red candied cherries
8-ounce package green candied cherries
1 cup chopped pecans
2 1/2 cups sifted self-rising flour
1 teaspoon salt
1 teaspoon cinnamon
1 cup butter
1 1/2 cups sugar
2 eggs
Sift together flour, salt and cinnamon, then cream butter and sugar until light and fluffy. Add eggs; stir in dry ingredients, then add fruits and nuts. Drop on cookie sheet with teaspoon and cook 10 minutes on 350 degrees.
Deborah Wren
Granny's Fresh Strawberry Pie
Strawberries, drained and washed
1 graham cracker pie shell
1 cup sugar
1 cup water
3 tablespoons strawberry Jell-O
3 tablespoons cornstarch
1/2 teaspoon red food coloring
Mix Jell-O, cornstarch and sugar dry. Bring water to a boil. Add all ingredients. Cook until it starts to clear and thicken. Stir often. Cool and let it partly set. Pour over strawberries in pie crust. Serve with Cool Whip if desired.
Janet Warren
Chicken Casserole
4 to 5 boneless, skinless chicken breasts
26-ounce can cream of chicken soup
8-ounce sour cream
3 sleeves of Ritz crackers
1 stick margarine
Boil chicken. Once cooled, shred into small pieces. Mix chicken soup and sour cream in large mixing bowl. Add chicken and stir. In a separate bowl, crumble Ritz crackers.
Melt margarine and mix with Ritz crackers. Press Ritz crackers into 9x13 inch baking pan. Spread chicken mixture evenly on top of the crackers. Sprinkle remaining crackers on top. Bake at 350-degrees until crackers turn golden brown and casserole is bubbly.
Lindsi White
Impossible Vegetable Pie
2 cups cooked broccoli, drained
1/2 cup chopped onion
1/2 cup chopped green pepper
1 1/2 cups milk
3/4 cup Bisquick
1/4 teaspoon pepper
1 cup grated Cheddar cheese
3 eggs
1 teaspoon salt
Heat oven to 400 degrees. Lightly grease pie plate. Mix broccoli, onion, green pepper, and cheese in pie plate. Beat remaining ingredients until smooth. Pour over broccoli mixture in a pie plate. Bake until golden brown, about 35 or 40 minutes. Let stand five minutes before serving.
Donna Howard
Caramel Cake
Duncan Hines butter cake mix (3 or 4 layers)
2 1/2 cups sugar
1 cup sweet milk
1 teaspoon salt
1/2 cup sugar
1 teaspoon vanilla
1 stick margarine
In a large boiler, mix sugar (2 1/2 cups), milk, and salt; boil slowly. In a small iron skillet, brown 1/2 cup sugar; stir constantly until sugar is melted and turns brown. Place in boiler with milk and sugar mixture.
Cook until it thickens. Test by dropping a little into cold water with a soft ball. Remove from heat. Add margarine and vanilla. Heat until thickens. Ice cake when cool. Add a drop or two of milk if too thick.
Bobbie Goss
Broccoli and Cauliflower Salad
2 to 3 bunches broccoli, tops only
1/2 head cauliflower
1 cup Mozzarella cheese, shredded
1 tablespoon chopped onion
Garlic to taste
Bacon bits
Dressing:
1 cup mayonnaise
1/3 cup sugar
2 tablespoons vinegar
Mix dressing and let chill while preparing rest of salad. Mix all salad ingredients together. Pour dressing over salad. Sprinkle garlic salt and bacon bits on top of salad. Stir and chill. Salad will keep several days in the refrigerator.
Sandra Matthews
Five-A-Day
Vegetable with Parmesan Cheese
4 cups thinly sliced zucchini
1 small onion
1 green or yellow bell pepper, cut into strips
1 medium carrot, grated
1 teaspoon butter or margarine
1 teaspoon salt and pepper
1/4 teaspoon Italian seasoning
1 cup diced tomatoes, seeds removed
1/4 cup grated Parmesan cheese
Combine zucchini, onion, bell pepper, carrot, water, butter, salt, pepper and Italian seasoning. In a large skillet cover and cook one minute. Uncover and cook, turning with a wire spatula until vegetables are crisp and tender, 5 to 10 minutes. Add tomatoes and Parmesan cheese. Toss and cook another minute. Serves 8 to 10.
Toni Withers
Three-Pepper Cheese Spread
8-ounce package Philadelphia cream cheese, softened
1 1/2 cups Kraft shredded Cheddar and Monterrey Jack cheese
