There are scores and scores of cookbooks available everywhere that encompass all cuisines and all types of food However, I’ve found that the very best cookbooks are those not found in bookstores by big-name authors….they come from churches. Many churches for many years have put out cookbooks, reflecting the “down home” cookery that so many enjoy.
New Hope Baptist Church, located in Earl, NC, recently published a cookbook full of sensational recipes contributed by its members. The book, entitled “Feeding the Flock”, was compiled in memory of Janet Austell, a dedicated member of New Hope who fought ovarian cancer for three years.
The book is in a loose-leaf binder format with a washable plastic cover. The cover is a bright yellow with color drawings of a lamb and sheep, which reminds me of embroidery. The book is 169 pages in length and each recipe given is credited by its contributor.
Among the recipes included are Banana Surprise Cookies, Sweet Potato Muffins, Grilled London Broil, Pastor’s Pasta (contributed by the church’s pastor, Russ Bradley, and his wife), Good Ole Days Chocolate Gravy, Mexican Rice Casserole, Buttermilk Salad, Red Velvet Bars, and Pound Cake with Caramel Icing. This cookbook definitely shows the congregation’s affinity for home cooking, containing recipes spanning many tastes and categories of food.
The book is available by sending a check or money order for $20.00 plus $3.00 for shipping and handling to New Hope Baptist Church, c/o LuAnne Glenn, 328 Bear Creek Road, Shelby, NC 28152. Proceeds from the book go to the New Hope Mission Fund.
New Hope was organized in 1874 and given the name “New Hope” as an expression of the member’s faith. It began with 161 charter members and has been through a few renovations over the years, with the current church, which was built in 1953, still being used today.
This is a wonderful book to add to your collection and if you like to read coobooks, this is one you’re sure to enjoy. Here’s a few samples from the book:
RED VELVET BARS
(from Beth Cameron)
1 Pkg. Red Velvet Cake Mix
1 Stick Margarine, softened
1 oz. Red Food Coloring
2 (8 oz.) Pkg. Cream Cheese, softened
1/2 C. Sugar
1 Tsp. Vanilla
Mix the cake mix, margarine, 1 egg and food coloring and press into a greased 9×13 inch pan; next, mix the cream cheese, sugar, 2 remaining eggs and vanilla; pour this over the first mixture; bake at 350 degrees for 30 minutes.
Note: If you cannot find Red Velvet Cake Mix, use German Chocolate instead.
(from Russ and Melody Bradley)
1 (64 oz.) Jar Prego Spaghetti Sauce with Fresh Mushrooms
2 lb. Lean Ground Beef
A Pinch of Salt, Pepper and Oregano
1 Box Rotini Pasta
2 C. Grated Cheddar Cheese
1 Can Parmesan Cheese
Brown ground beef and drain; in a large pot, combine Prego, ground beef, salt, pepper and oregano; simmer on low heat for about 1 hour; stir occasionally; in another large pot, cook the pasta; test for doneness and drain; rinse the noodles with warm water and drain well; top pasta with grated cheese and parmesan; bless the mess, then eat.
BANANA SURPRISE COOKIES
(from Phyllis Mayberry Hambright and Tina Hambright Everhart)
1 C. Packed Brown Sugar
1-1/2 C. Vegetable Oil
1-1/2 C. Mashed Ripe Bananas
1/2 Tsp. Vanilla Extract
1-1/2 C. Unbleached All-Purpose Flour
1-1/2 C. Old-Fashioned Oats
1 Tsp. Baking Soda
1 Tsp. Ground Cinnamon
1/4 Tsp. Ground Nutmeg
1/2 C. Chopped Walnuts or Semi-Sweet Chocolate Chips
Beat the egg, brown sugar and oil with electric mixer until smooth; add the bananas and beat again; add the vanilla, flour, oats, baking soda, cinnamon and nutmeg, blending well; stir in the nuts or chocolate chips; let the batter sit for about five minutes so the oats can absorb the liquid; drop by the tablespoon onto greased baking sheets; bake at 350 degrees for 12-15 minutes or until lightly browned.