Bethsaida Baptist cookbook ...‘A Touch of Sunshine’
Bethsaida Baptist Church in Neshoba County offers “A Touch of Sunshine” with the publication of its latest cookbook.
The cookbook, which is dedicated to missionaries worldwide, contains 301 recipes, from young to old, men and women alike contributing recipes, along with a few old recipes incorporated from longstanding members and several in memory of deceased church members.
Everything from appetizers, breads, cakes, main dishes, pies and soups are included in the cookbook, as well as a special section in the front for “Kids Kuisine” favorites. The book also contains helpful household hints in the back of the book including cooking and cleaning tips.
Cookbooks may be purchased by calling Judy Ward at 601-650-1979 after 6 p.m. or Linda Hardy at 601-656-5866 before 3 p.m. or you may e-mail email@example.com.
LEMON ICEBOX CAKE
1 yellow cake mix
2 cans sweetened condensed milk
3/4 cup lemon juice
1 1/2 containers Cool Whip
Bake yellow cake mix in two layers and slice to make four layers (or bake in three layers).
While cake is baking, mix sweetened condensed milk and lemon juice and place in refrigerator to chill. After cake is completely cool, use the milk mixture to stack the cake, reserving one cup of the mixture for the frosting. Mix one cup of milk mixture and Cool Whip to ice the cake.
Cake must be refrigerated.
ULTIMATE CHOCOLATE CHIP COOKIES
3/4 cup butter-flavored or regular Crisco
1 1/4 cups firmly packed light brown sugar
2 tablespoons milk
1 tablespoon vanilla
1 3/4 cups self-rising flour
12-ounce bag semi-sweet chocolate chips
1 cup chopped pecans, optional
Heat oven to 375 degrees. Combine Crisco, light brown sugar, milk and vanilla in large bowl. Stir or beat with mixer (I stir with a spoon) until well blended. Stir or beat egg into creamed mixture. Mix flour into creamed mixture just until blended. Stir in chocolate chips and pecans, if desired. Drop by rounded tablespoons three inches apart onto ungreased baking sheet. Bake one baking sheet at a time for eight to 10 minutes for chewy cookies.
Cookies will appear moist. Do not overbake. Cool and remove to serving platter. Makes 40 to 50 cookies.
FRUIT CAKE COOKIES
1 cup oleo
1 1/2 cups sugar
2 cups cake flour
1 quart pecans
1 pinch salt
4 slices canned pineapple
1/2 pound each red and green cherries
1 box raisins
1 teaspoon vanilla
1 teaspoon cinnamon
1 teaspoon soda
Mix all ingredients with a spoon and then drop with spoon onto an ungreased cookie sheet. Bake for 20 minutes at 300 degrees.
OLD FASHION SUGAR COOKIES
1 cup butter, softened
2/3 cup vegetable oil
1 teaspoon vanilla
1 cup powdered sugar
1 cup granulated sugar
1 teaspoon cream of tartar
4 cups self-rising flour
Cream oil, butter and sugars together. Add eggs one at a time, beating after each; then add vanilla. Sift flour with the cream of tartar and add to cream mixture, one cup at a time. Refrigerate for one hour. Roll into balls and flatten lightly with sugared glass bottom on baking sheet.
Bake in preheated 375 degree oven for about 12 minutes or until light brown. Allow to cool on baking sheet for a couple of minutes, then transfer to platter.
1 cup sugar
1 cup butter-flavored syrup
6 cups cornflakes
1 cup peanut butter
Put sugar and syrup in a large boiler and bring to a rolling boil. Take off stove. Add cornflakes and peanut butter. Mix together. Drop by spoonfuls on wax paper.
CHEESY CHICKEN POTATO
6 boneless chicken breasts
4 large potatoes
1 large bottle ranch dressing
1 package shredded cheddar cheese
1 package shredded mozzarella cheese
Grill chicken and cut into cubes. Peel and slice potatoes and boil until tender (do not overcook). Put chicken in a large casserole dish. Layer with chicken, then potatoes, dressing, mozzarella and cheddar cheeses and bacon bits. Bake at 350 degrees until hot and cheeses are melted. Serve hot.
CHICKEN AND RICE CASSEROLE
2 large or 3 medium chicken breasts
1 1/2 cups instant rice
2 cans cream of chicken soup
2 cans warm water
1 cup cheese (more or less)
Cut chicken breasts into bite-sized pieces. Brown in a skillet sprayed with non-stick cooking spray. Season with salt and pepper, Season-All, etc.
In a casserole dish, mix cream of chicken soup and warm water until well blended. Add rice and mix well. Stir in chicken.
Bake at 350 degrees for 45 to 50 minutes or until liquid is absorbed. Sprinkle with cheese. Let stand for two to three minutes.
23 large marshmallows
6 Hershey bars
1/2 cup milk
2 (8-ounce) Cool Whips
1 cup pecans, chopped
1 graham cracker crust
Melt marshmallows and 5 1/2 Hershey bars with milk over low heat. Stir and cool. Add one container of Cool Whip and pecans. Pour over crust. Refrigerate at least four hours. Top with remaining Cool Whip. Grate remaining candy bar on top.
16-ounce sour cream
2 small boxes vanilla pudding
1 large can crushed pineapple, drained
1 graham cracker crust
8-ounce Cool Whip
Mix sour cream, vanilla, pudding and crushed pineapple together. Pour in crust. Top with Cool Whip.