Marietta Cumberland Presbyterian Church
Tuesday, November 13, 2018

Cookbook Corrections/Additions

Corrections and New Recipes
 
There are 4 corrections and 3 new recipes.
 
Corrections
 
Unfortunately, there are a few corrections so far that need to be noted to complete the "Treasured Recipes" Marietta Cookbook.  We apologize for any inconvenience.  Any further corrections will be posted here and mentioned on the announcements page.
 
There are now three corrections to be made.
 
The first correction is on page 36.  The top recipe, "Breakfast Sausage Casserole" submitted by Cindy McCrary, should call for 6 (not 1) slices thick-cut white bread or Texas toast, crust removed & cut into 1" cubes.
 
The second correction is a completion.  On page 102, the top recipe "Chicken and Dumplings" submitted by Sue McLain - in Honor of Bobbie Horner, is incomplete.  The text of the completion is below, or you can download an image of an additional page by clicking here and saving the picture.  The pages in the book are 1/2 (11 x 8 1/2 inch) sheets, so you can print the image, cut the page in half, and punch holes in it to create a new page in your cookbook.
 
Of course, you can add these additional instructions by writing them on one of the additional pages provided in the book.
 
The instructions are as follows:
 
__________________________________________________
CHICKEN AND DUMPLINGS
 
Additional Instructions
 
DUMPLING INSTRUCTIONS:  Combine the dry ingredients.
Cut in the shortening till crumbly.  Add hot broth stirring with
fork.  Dough will be thicker than biscuit dough.  Place dough
on a lightly floured surface and roll to 1/8 inch thickness.
Cut into approximately 1 and 1/2 inch squares.  Drop squares
one at a time into boiling broth.  DO NOT STIR.  Simmer on
low to medium head, covered for a bout 30 minutes.  Add
chicken pieces and remove from heat.  The chicken will
warm in the dumplings
 
The third correction is in Brenda Mills' Thumbprint Cookies on page 200.  There should be 1/2 teaspoon Vanilla in the list of ingredients for the cookie portion of the recipe in addition to what is already listed.
 
 
New Recipes
 
Lynn Faust’s Favorites:
 
     Texas caviar:
     2 (15.5 oz) Cans of black eyed peas with jalapeno peppers, rinsed and drained
     1 (10 oz) can diced Rotel tomato and green chiles, drained  (** Lynn likes to use 2 cans)
     2 sliced avocados or ½ container of guacamole. 
     1 small bell pepper diced     
     ½ purple onion, diced
     ¾ Zesty Italian salad dressing
     ¼ teaspoon salt
     Stir together all the ingredients. Chill if desired. Serve with corn chips etc. Prep time 20 min.
 
 
     Chinese Slaw:
     1 head cabbage
     2 bunches green onions
     1 package ramen noodles
     1 cup almonds     
     ½ bottle of sesame seeds
     Cut cabbage as you would for slaw and slice up the green onions and crush up the ramen noodles and put all together. (I include the seasoning bag)
     Then, brown in a skillet in butter about a cup or more of sliced almonds and half a bottle of sesame seeds. Stir until they brown a little bit. Then cool and
     add to cabbage, onions and ramen noodles. 
 
     Now you make the sauce that goes over the salad: 
 
     1/3 cup of rice wine vinegar
     1 cup of olive oil. (I often use less than this, LFF)
     1 teaspoon salt.
     1 teasoon Accent     
     1/3 cup sugar
     1 teaspoon pepper
     Mix all together, pour over salad and enjoy. 
 
 
     Hearty Kale Soup:
     1.5 lb. of Johnson Italian sausage (mild or spicy depending on your taste)
     1 medium onion
     4 cloves garlic, crushed or diced
     2 large russet potatoes
     3-4 cups baby kale (or more since it really cooks down) or swiss chard
     Chicken stock
     1.5 cups of whipping cream (or ½ and ½  or milk)
     Salt and pepper to taste
     Brown sausage with onions. Throw in the garlic. Cook down and drain fat (to be healthier).
     Add ~ 3 cups of water and throw in your cut up potatoes. Cook potatoes until tender.
     Add about 2-3 cups of chicken stock and salt and pepper to taste. Throw in any extra seasonings you like and cook for ~ 15
     minutes. Then throw in kale and/or chopped chard and cook additional 15 minutes. Pour in Half and half (or cream or milk) at end without boiling any
     further and enjoy. Great also with Romano or Parmesan cheese. Yummy, hearty but NOT low cal!