AUTHOR: HARPER

HED:Phyllis Harper's cooking column for Jan. 15

By Phyllis Harper

Daily Journal

Church cookbooks sell. Their popularity doesn't seem to wane, even though vast numbers have been published in recent years, and they remain a popular way for groups to raise funds.

East Heights Baptist Church in Tupelo has a new one out, a bargain with about 500 recipes, fully indexed, spiral bound with a wipe-clean cover.

The name, "Taste & See," is from the Psalm "Taste and see that the Lord is good." In addition to recipes, cooking tips and household hints, there is information about the church and its history.

One helpful page tells readers where to find the Ten Commandments, the Sermon on the Mount, and other Bible stories and parables.

And it's all for $10, with no charge for mailing, and you can order a book by sending check or money order to East Heights Baptist Church, 205 Lake St., Tupelo, MS 38801.

This book offers a lot of variety, some recipes that I haven't seen before, and cooks and cookbook collectors will appreciate it.

EGG SAUSAGE LOAF

Gayla Allen

1 loaf French bread

1 pound sausage

1 onion, chopped

2 eggs, beaten

1/2 cup milk

1 tablespoon margarine

Velveeta cheese

Beat eggs and milk. Cut top off bread, set top aside. Remove inside bread from loaf, crumble and add to milk/egg mixture, and set aside. Saute' onion in margarine, add sausage, and cook until crumbly and lightly browned. Add sausage to milk mixture and mix well. Pour mixture into bread shell, line top with cheese slices; replace top and wrap in foil. Bake at 350 degrees for 25 to 30 minutes. Cool slightly, slice and serve.

OVEN FRIED MUSHROOMS

Susan Lucas

1/2 cup plain flour

1/2 teaspoon paprika

1 cup soft bread crumbs

1/2 cup grated Parmesan cheese

2 teaspoons dried basil

2 eggs, slightly beaten

2 tablespoons milk

1 16-ounce package large mushrooms

1/4 cup butter, melted

Ranch dressing

Preheat oven to 450 degrees. Lightly grease baking pan. In one bowl combine flour and paprika. In another bowl, combine bread crumbs, cheese and basil. In a third bowl, combine eggs and milk. Clean mushrooms and roll in flour mixture, and then dip in egg mixture. Roll in bread crumbs, pressing the crumb mixture to mushrooms to coat. Place mushrooms cap side down on pan. Drizzle with butter. Bake 10 minutes or until golden brown. Serve with ranch dressing for dip.

"TRY & GUESS" SALAD

Vicki Helms Carter

3 3-ounce packages raspberry gelatin

1 and 1/4 cup hot water

3 1-pound cans stewed tomatoes

6 drops Tabasco

Mixed salad greens

1 pint sour cream

1 tablespoon creamed horseradish

1/4 teaspoon salt

1/2 teaspoon sugar

Dissolve gelatin in hot water. Stir in stewed tomatoes, breaking the tomatoes with a spoon . Add Tabasco. Pour into a lightly oiled 3-quart ring mold. Chill until firm. Place greens on serving dish and unmold gelatin ring on greens. Mix horseradish with sour cream, salt and sugar; place in center of ring.

CHICKEN SALAD PIE

Donna Woodcock

1 9-inch baked pie shell

1 and 1/2 cups cooked chopped chicken

1 small can crushed pineapple, drained

1 cup chopped celery

1 cup chopped pecans

1 carton sour cream

2/3 cups mayonnaise

1 cup grated Cheddar cheese

Chopped olives

Mix sour cream and mayonnaise - and then mix half of this mixture with chicken, pineapple, celery and pecans, and place in pie crust. Top with remaining half of sour cream mixture, cheese and olives. Refrigerate overnight.

BARBECUE CUPS

Nita Atkins

1 pound ground beef

1/2 cup barbecue sauce

1 tablespoon minced onion

3/4 cup shredded Cheddar cheese

1 and 1/2 tablespoon brown sugar

1 8-ounce can flaky biscuits

Brown ground beef and drain. Stir in barbecue sauce, onion, and sugar. Press each biscuit into greased muffin pan. Spoon meat mixture into biscuit cups. Sprinkle with cheese. Bake at 400 degrees for about 12 minutes.

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