Cookbook offers French-inspired recipes

Wednesday, January 11, 2006

Another new cookbook has crossed my path.

At a progressive dinner recently someone mentioned to me the new cookbook put out by New McKendree United Methodist Church in Jackson. The "Celebration Cookbook" is a unique and nice variety of over 400 recipes with an attractive cover featuring their older facility and now their newer facility on Highway 25.

The soft-cover, spiral-bound book is a great value and a real bargain. You can pick up a copy at the church office, Select-A-Style Beauty Salon, Medicap Pharmacy in Jackson, The Way Bookstore, Lorna Don Beauty Salon and Sweetheart Florist.

One thing I found interesting were the French-titled recipes and overall variety the book has to offer.

I pulled out several recipes that caught my eye as I was thumbing through the book and hope you enjoy them as well.

Pecan Pie Muffins

Submitted by Nelda Ruth Hinton

1 cup chopped pecans

1 cup firmly packed brown sugar

1/2 cup all-purpose flour

2 large eggs

1/2 cup butter or margarine, melted

Combine the first 3 ingredients in a large bowl. Make a well in the center of the mixture. Beat eggs until frothy. Stir together eggs and butter; add to dry ingredients, stirring just until moistened. Place foil baking cups in muffin pans and coat with cooking spray. Spoon batter into cups, filling 2/3 full. Bake at 350 degrees for 20 to 25 minutes, or until done. Remove from pans immediately and cool on wire racks. Yields 9 muffins. These muffins can be baked in the mini-muffins tins and are great for a party tray. These muffins are amazingly good.

Mount Vernon Cherry Bread

No submitter listed

2 cups flour

1/2 teaspoon salt

3 Tablespoons baking powder

1/2 cup sugar

1/2 cup chopped nuts

1 cup evaporated milk or use ? milk and ? cherry juice

3 tablespoons shortening

1 large egg, beaten

1/2 cup chopped maraschino cherries

St. James Dip

Submitted by Amy Thompson

1 1/2 cup mayonnaise

1 cup chopped pecans

1 bunch green onions, chopped

2 cups finely-shredded Cheddar cheese

6 ounces red pepper jelly

1 large bag Frito Scoops

In a medium bowl, mix together mayonnaise, pecans green onions and cheese. Mix gently with spatula until it all sticks together. Form into soft log on an oval or rectangular platter. Chill at least 1 hour. Just before serving, top with red pepper jelly by spooning over top. Serve with Fritos Scoops corn chips.

Amy said in her comments that anytime she takes this recipe someplace everyone always wants the recipe. It is an odd combination of ingredients, but so delicious and it is especially great at the holiday with the red pepper jelly and green onions.

Sweet Dill Icebox Pickles

Submitted by Nelda Ruth Hinton

3/4 cup white vinegar

1 1/2 cups sugar

1/3 cup water

1 large jar of large dill pickles, store bought

Drain and rinse pickles. Cut pickles in slices or chunks, as you prefer. Soak them in ice cold water 20 to 30 minutes. While pickles are soaking, bring above ingredients to a boil. Drain pickles from cold water and place into jar; pour hot mixture over them; cover with lid and refrigerate for 2 weeks or less. As long as pickles are refrigerated, they will last 6 months to a year. The solution is for 1 quart. For larger quantities, you will need to increase amounts accordingly. These pickles are delicious. They are usually eaten long before the 6-month life expectancy.

Apple Soinach Salad

Submitted by Laura Dumey

10 ounces fresh spinach, torn

2 Granny Smith apples, chopped

1/2 cup cashews

1/4 cup raisins

1/4 cup sugar

1/4 cup apple cider vinegar

1/4 vegetable oil

1/4 teaspoon salt

1/4 teaspoon celery salt

Combine the first 4 ingredients. Combine remaining ingredients. Shake. Pour over spinach and toss. Dressing may be chilled up to 1 day.

Tender Chicken Nuggets

Submitted by Laura Dumey

1 cup crushed corn flakes

1/2 cup grated Parmesan cheese

1/2 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon garlic powder

1/4 cup prepared ranch salad dressing

1 pound boneless chicken breasts, cut into 1-inch cubes

In a shallow bowl, combine the first 5 ingredients. Place dressing in another bowl. Toss chicken cubes in dressing, then roll in corn flake mixture. Place in a greased 7-by-11-inch baking pan. Bake, uncovered, at 400 degrees for 12 to 15 minutes, or until juices run clear. Serve with additional dressing for dipping. Yields 4 servings.

Shrimp Baked Potatoes

Submitted by Cynthis Kothe

4 large baking potatoes

1 package frozen shrimp, medium sized shrimp

4 tablespoons butter

4 tablespoons flour

1/4 teaspoon salt

1 cup whipping cream

2 to 4 tablespoons chili sauce

1 cup sour cream

Microwave baking potatoes until soft. Wrap in foil to keep warm. Thaw shrimp under cold running water and peel. Refrigerate until needed. Melt butter in nonstick skillet. Add flour and salt, stirring over medium heat until smooth. Gradually add whipping cream, stirring constantly. Continue to stir mixture over medium heat until thickened and bubbly. Stir in sour cream, chili sauce and shrimp. Stir over medium heat until well mixed and shrimp are hot. Split potatoes lengthwise and fluff pulp with a fork. Spoon on shrimp sauce. Chili sauce is found near the ketchup. Do not substitute another ingredient for the chili sauce.

Buttered Pecan Torte

Submitted by Winnie Dumey

1 stick melted margarine

1 cup crushed graham crackers

1 cup crushed soda crackers

1 quart buttered pecan ice cream

1 cup milk

1 large package vanilla instant pudding

1 cup whipping cream

3 Heath candy bars

Combine margarine with crushed graham crackers and soda cracker crumbs. Press into a 9-by-13-inch pan. Bake at 350 degrees for about 10 minutes. Mix pudding with milk using an electric mixer. Combine pudding with ice cream, softened just enough to make workable. Put combined mixture in cooled crust. Top with 1 layer of whipped cream. Crush candy bars. Sprinkle over top of cream; freeze in freezer. Remove from freezer several hours before ready to serve. Can put in refrigerator several hours.

I am out of room, but wish I could pull out several more recipes to include here, because there are so many good ones. You will just need to add this book to your collection so you will have all of the recipes.

Have a wonderful week and until next time, happy cooking.

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