When we’re happy, we celebrate with food. When folks are sick and hurting, we cook because food is an easily shared expression of love, concern and condolence. For those, and other reasons embraced in the introduction to “Favorite Recipes On the Hill,” First Presbyterian Church in Columbus was inspired to create a cookbook.
It’s more than simply a compilation of recipes. The project expanded a culinary and personal connection among First Presbyterian’s congregation, and its proceeds will benefit the faith and life of the church by supporting continuing education.
This collection of 595 recipes from family, friends and members past and present has been a labor of love for the steering committee of dedicated women who, after receiving approval from the Presbyterian Women, began gathering recipes from church members in January. By mid-April they were sending the proof off to the publisher, Morris Press Cookbooks.
“The cookbook is kind of a baby of the Presbyterian Women, a group of women from the Presbyterian Church USA,” explained Paige Ross, who acted as cookbook chair and is the secretary of First Presbyterian.
“Food has always been a big part of my life. I love to cook, I love to eat. I love to share. And I love cookbooks,” said Ross who had worked on several similar projects and knew the first priority was to develop a strong committee. In addition to Ross, it consisted of Marilynn Andrews, Amy King, Tori Pumphrey and Lezli Waits. Each brought their strengths to the endeavor and invested hours in planning, brainstorming, typing and proofreading — then proofreading again.
The result is an attractive 212-page, hardback cookbook that covers almost every culinary base: Appetizers and Beverages; Soups and Salads; Vegetables and Side Dishes; Main Dishes; Breads and Rolls, Desserts, Cookies and Candy; and This and That. As an added bonus, Helpful Hints (see a few in today’s pages) are offered with each section. Other perks include a guide to herbs and spices, tips on baking, measurements and substitutions and even decorative napkin-folding.
Naming the cookbook “Favorite Recipes On the Hill” seemed an organic choice, since First Presbyterian sits atop a wooded site at the top of a hill at 3200 Bluecutt Road.
“Everybody refers to this as the ‘church on the hill,’ so it was a natural thing to name it,” explained Ross. An image of the church’s Joseph Beyer-designed Tree of Life stained glass window dedicated in 2010 graces the cover.
Each congregation member was asked to contribute at least one recipe to the project.
“We have so many wonderful cooks and wonderful recipes made for Presbyterian Women gatherings or any church-related event,” said committee member Marilynn Andrews. “We knew we had the recipes out there, we just had to get them.”
The group was expecting about 300 recipes, Andrews said, but finally had to cap the book at a remarkable 595.
“That was the most rewarding thing, how people came together in such a short time — and we have men in the cookbook, too!” Andrews pointed out.
As members shared their recipes, they also tended to share memories and stories that made the recipes special.
“It got us talking to one another more about family-related events, and it just seems like it got to be more of a personal cookbook,” shared Andrews.
The compilation also pays tribute to some past members, like the late Mary Ellen Pope and Frances Gardner, by including some of their oft-used recipes
The cookbook not only led to some culinary buzz among church members, it fostered a bond among the committee as well.
“We had a lot of fun and a lot of laughter,” said Tori Pumphrey. “I’m real pleased at how it turned out and that it’s representative of our congregation. I feel like it’s something to be proud of.”
Ross stressed, “I think the cookbook committee did a great, great job; they worked really well together, and it all fell into place. Without the contributors who shared their favorite recipes with us, we wouldn’t have been able to do this,” she continued. “We hope the personal recipes evoke special memories and traditions.
Editor’s note: Get the cookbook for $20 at First Presbyterian Church, 3200 Bluecutt Road, Columbus; 662-328-5992.
DILLED SHRIMP
1 large red onion, thinly sliced
1 1/4 cup mayonnaise
1/2 cup sour cream
1/3 cup lemon juice
1/4 cup sugar
2 tablespoons dried dill weed
1/4 teaspoon salt
2 pounds cooked shrimp, peeled and deveined
(Source: Sue Hatcher)
POPPY SEED BREAD
For the batter:
3 cups flour
2 cups sugar
3 eggs
1 1/2 cup milk
1 1/2 teaspoon baking soda
1 1/2 teaspoon salt
1 1/2 tablespoons poppy seeds
3/4 cup oil
For the glaze:
1 cup powdered sugar
2 tablespoons orange juice
1/4 easpoon vanilla
1/4 teaspoon almond flavoring
1/4 easpoon butter flavoring
(Source: Brenda Holcombe)
Jan Swoope is the Lifestyles Editor for The Commercial Dispatch.
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