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An appropriate play on words in the heading –
but, hopefully, it got your attention! We’re talking this
week about the new cookbook called “Feeding the Flock,”
produced recently by the ladies of Three Forks Baptist Church
– the oldest church in Watauga County, constituted on Nov.
6, 1790 in a local home.
While it has served since that time in many ways as the backbone
of the Baptist faith in and around the High Country, Three Forks
was also the second established church west of the Blue Ridge.
The current church building on U.S. 421, east of Boone, was built
in 1948. I am so happy that the women of the church decided to
pool their culinary skills into one lovely publication –and
one of which all local women need to have in their kitchen. They
are currently available at all Boone Drug locations and at High
Country Cleaners in Boone for the reasonable price of $15.
The cookbook is dedicated to all of the ladies of the church who
organized the first Women on Mission Group, whose work and commitment
to Jesus Christ is appreciated by all those who followed in their
footstep.
Let’s take a peak at a few of the mouth-watering recipes
included in this wonderful cookbook.
Chocolate
Chip Cheese Ball
Submitted by Ellen Hampton
1 (8 oz.) cream cheese
½ cup butter, softened
¼ tsp. vanilla
¾ cup powdered sugar
2 T. brown sugar
¾ cup mini semi-sweet chocolate chips
¾ cup finely chopped pecans
Beat cream cheese, butter and vanilla until fluffy. Gradually
add both sugars, beat just until combined. Stir in chocolate chips.
Cover and refrigerate for 2 hours. Place mixture on a large piece
of plastic wrap and shape into a ball. Refrigerate for 1 hour
more. Roll cheese ball in pecans before serving.
Apple
Salad
Contributor not listed
1 cup sour cream
½ cup mayonnaise
½ cup sugar
1 capful lemon juice
Raisins to taste
Mini marshmallows
Orange slices (Mandarin oranges suggested)
Chopped celery (optional)
3-5 large apples
Cut apples into small pieces. Toss apples with lemon juice.
Mix sour cream, mayonnaise and sugar and add to apples. Stir to
mix. Add raisins, marshmallows, orange slices, (remove all seeds),
and celery, amounts to taste. Refrigerate in covered dish.
Vidalia
Onion Casserole
Submitted by Emily Church
5 lg. Vidalia onions, sliced
1 roll or stack Ritz crackers, crushed
1 lb. sausage, browned and drained
¼ tsp. salt and pepper
1 can cream of celery soup
1 soup can water
1 cup shredded cheddar cheese
Layer onions, crackers and sausage in baking dish. Pour soup
mixed with water, salt and pepper over layers. Sprinkle cheese
on top. Bake at 400 degrees for 1 hour.
I’d love to share more, but I don’t want to take
a bite out of the profits. Get yours today. You’re in for
a treat!
Don’t forget your copy of “Lovin’ Spoonful
. . . Cooking With Family and Friends,” a compilation
of nearly 400 mouth-watering recipes by Sherrie Norris.
It is available at all locations of High Country Media
– Boone, Banner Elk, West Jefferson, and at The
Avery Journal in Newland, all Boone Drugs, Black Bear
Books, Trailway Laundry, Wilcox Emporium,( top level,
booth 312-W,) and beginning June 15 at Mast Store locations.
EMAIL:
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