Wednesday, March 10, 2010

Home Cooking

In the weeks leading up to Christmas, I got several calls from readers who wanted to purchase a church cookbook as a gift. Local cooks love church cookbooks, and there's a new one in the area to add to your collection or to give as a gift.

Bailey Baptist Church has published "Women On Mission Centennial Cookbook," recognizing the church's 100th birthday.

The three-ring binder cookbook has 133 pages of favorite recipes from WOM members.

I immediately marked a number of recipes to try when I first thumbed through the cookbook and stopped at the grocery story during my lunch hour to buy the ingredients for the very simple Jiffy Peach Cobbler. The recipes takes less than five minutes to assemble and has only four ingredients: a can of peaches, some brown sugar, a Jiffy cake mix and some butter. As suggested by contributor Nan Bissette, I served the hot cobbler topped with vanilla ice cream. My family really enjoyed this last-minute treat.

But there are many other recipes through the book that I also plan to try including Debbie High's Sparkling Summer Tea made with tea, lemonade and ginger ale; Julia Duncan's Tastes Like Lasagna Soup; and Janice Harris' Poppy Seed Chicken Casserole.

Another recipe that caught my eye was Barbara R. Jones' Garden Burger. At first glance, I guessed this was a vegetarian burger, but in fact, the beef burger is dressed up with mushrooms, Parmesan cheese and onion. Jones' note says the burger is very moist. I'd love to try this.

Jeff and Tammy Norris' Chopped Barbecue Chicken also sounds like a recipe my family would enjoy. The chicken is first grilled before being chopped and blended with seasonings. Reminds me of one of my husband's favorite dishes -- chopped turkey barbecue.

I'm always on the lookout for new bread and muffin recipes, and I'd love to try Holiday Morning French Toast from Annie Ruffin and Tar Heel Hush Puppies contributed in memory of Daisy Brooks Privette.

The dessert section in this cookbook is a good one. There are plenty of cakes and pies for the novice cook who needs ideas or the more experienced cook who wants a challenge.

I could easily picture a slice of Judy Murray's Chocolate Cake covered with a cream cheese and Cool Whip frosting, and her Everyday Fudge Cake will probably make it to my table one day soon.

There are chocolate pies, fruit pies, frozen pies, pecan pies and even an Old Fashioned Egg Custard Pie in memory of Theora Tapp.

And if you like to bake cookies, you're in luck and can find a variety, including Joan Goodman's Oatmeal Cookies that are served as sandwich cookies with marshmallow creme filling.

Put it all together, and you have a nice, serviceable cookbook to use as a springboard to some new menu items.

One of the nice additions to this cookbook is the use of photographs at the beginning of each recipe section. It adds a personal touch and gives a glimpse into the history of the church.

Proceeds from the sale of the cookbook will fund Women on Mission projects.

Books are $12 each and can be purchased by calling Roberta Workman at 235-2764 or church secretary Barbara Liles at the church, 235-3663.

Jiffy Peach Cobbler
  • 1 15-oz. can sliced peaches
  • 1 tablespoon dark brown sugar
  • 1 box Jiffy yellow cake mix
  • 1/4 cup butter
Spray square glass baking dish with Pam and pour peaches, including juice, in dish and add brown sugar over top of peaches. Sprinkle cake mix on top.
Cut little blocks of butter to completely cover cake mix.
Bake at 350 degrees until mixture bubbles and cake mix is brown on top.
Delicious served with ice cream on top while cake is still hot.

Nan Bissette
“Women on Mission Centennial Cookbook”

Honey-Mustard Chicken
  • 2 1/2 to 3-pound fryer, quartered
  • 1/4 cup honey
  • 2 teaspoons Dijon mustard
  • 1 teaspoon soy sauce
  • 1/4 teaspoon salt
  • 1/8 teaspoon red pepper
Preheat oven to 450 degrees.
Remove skin from chicken and arrange in baking dish.
Stir together honey, mustard, soy sauce, salt and pepper in a small dish.
Brush chicken with half of the honey-mustard sauce.
Place chicken in 450 degree oven and immediately turn oven temperature back to 375 degrees. Bake for 30 minutes. Baste chicken with remaining honey-mustard and put back in oven about 30 minutes more or until chicken is done.

Jackie Tapp
“Women on Mission Centennial Cookbook”

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