St. Mary of the Hills Cookbook: Feasts and Festivals

COOKBOOK NOW AVAILABLE!

Cookbooks will be available for purchase ($15 each) in the parish hall following Sunday services, or in the Church office during the week. We want to be sure you know that there is a cookbook stand or easel in the front of the cookbook. It is a very handy addition. The dividers for each meal category are in the very back of the cookbook and need to be put with each category to make finding recipes easier. Be sure to read the reverse side of these dividers. They tell about each photograph and are very interesting. You will also find special blessings and Bible verses on the dividers. Thanks for your support of this project. It will benefit our outreach efforts.

COMMENTS ON RECIPES:

Please e-mail your comments on recipes you've tried (and hopefully liked) to ffary@alumni.duke.edu

Judy Domer served her wonderful Currant Scones with Devonshire Cream, p. 195, at Coffee Minute on March 9. Everyone loved them!

Phoebe Nelson tried several recipes from our cookbook at a friend's home. This friend saw Phoebe's cookbook one day and the next day came to church to purchase 5 cookbooks! Phoebe especially liked the Carolina Cup Shrimp Spread ( p. 3 ) which she described as creamy and delicious. She also enjoyed the Almond Bacon Cheese Crostini (p. 1).

Phoebe's recipe for Special Salmon (p. 141) is a favorite recipe at the Fary house. The shallot/butter topping is out of this world!

JoAnn Hallmark loves Fina's Flan (p. 261). She says, "Peggy brought this wonderful flan to almost every third Sunday brunch. She was continually flooded with requests for the recipe and always answered by offering instead to make a flan for the person asking. We are so lucky to have Peggy's recipe, and we'll remember her sweet smile every time we serve it!"

Kay McCloskey tried the Pasta with Asparagus and Gorgonzola Cream (p. 147) and said it was wonderful. She had leftover shrimp which she included and found it to be a good addition.

Martha Jones fixed German Red Cabbage (p. 155) to take to a German Fest on the fourth of July. She found it to be delicious, received many compliments, and one of the Germans attending said it was truly authentic to German taste buds!

UPCOMING FEASTS

Bishop's Visitation Reception on Sunday September 21 at the 10:10 AM Service

Panama Mission Trip Fund Raiser Dinner on Friday, October 3

All Hallows Eve Feast on Friday, October 31

SEASONAL DISHES:

Fall and Winter will give us an opportunity for some hot and spicy dishes. Here are some warm ideas:

Famous Cheese "Formula," p. 20
Spicy Pimiento Cheese, p. 22
Mulled Wine, p. 31
Spicy Meatloaf, p. 72
Moussaka, p. 75
Brunswick Stew, pp. 79 and 80
Chili (6 recipes), pp. 81-84
Pasta Inferno, p.87
Barbeque, p. 96
Chicken Pot Pie (2 recipes), p. 118
Hot Turkey Sandwich, p. 126
Thai Seafood Stew, p. 143
Hot Pepper Corn, p. 159
Roasted Root Vegetables, p. 163
Sausage Dressing, p. 178
Thanksgiving Dressing, p. 179
Sweet Potato Biscuits, p. 200
DiSanti Italian Tomato Sauce, p. 208

RECIPE CHANGES:

We proofed each section of our cookbook many, many times, but a few little gremlins were hiding from us.

• Fruitcake Cookies, p. 244 (Add 1 can of sweetened condensed milk to the mix.)
• Chicken Lia, p. 112 (Should be a 5-oz. (not 15-oz.) can of water chestnuts.)
• Marinated Shrimp, p. 4 (We recommend cooking the shrimp before marinating it.

ADDITIONAL RECIPES

Helen Fabry submitted many recipes for our cookbook, and we could only include our maximum of 4. We had no way of knowing that we left out Helen's favorite recipe--Shrimp Pizza! She brought it to Coffee Minute Sunday, and we saw why she was disappointed. It was yummy! So here's an extra recipe from Helen:

SHRIMP PIZZA
1 8-oz. pkg. reduced fat cream cheese, softened
1 c. ketchup
2 - 3 T. horseradish (to taste)
1 12-oz. pkg. frozen salad shrimp, cooked, shelled and defrosted
2 c. shredded mozzarella cheese
1 small can sliced ripe olives, drained

Spread cream cheese on a round pizza pan. Mix together the ketchup and horseradish. Spread ketchup mixture over cream cheese. Scatter shrimp over sauce. Distribute cheese over all. Top with olives. Use a cheese spreader to serve with crackers.

Luella Rundell shared this easy and tasty recipe for those who like just a little heat:

HOT CHEESE SPREAD
1 lb. Velveeta cheese
1/2 c. mayonnaise
1 5-oz. jar horseradish

Melt cheese in microwave. Add mayonnaise and horseradish to cheese and whip with a wire wisk. Pour in greased mold and chill, then unmold...or just put it in a pretty bowl and serve.
NOTE: This is not as hot as you might think. Luella sometimes tops this with chutney.