Church Cookbooks Are Wonderful~
"Feeding The Flocks" - A Cookbook by Pendleton United Methodist Church
If you have ever been to a covered dish at Pendleton United Methodist Church, you already know what wonderful cooks we have. Now, they are sharing their treasured recipes with everyone in this latest cookbook, "Feeding The Flocks".The Outreach Committee decided that this would be a great fundraiser for several of our Outreach Missions: Salkehatchie, Weekend BackPak SnackPak Program, and Haiti. It is filled with over 400 delicious recipes. These cookbooks would make wonderful gifts especially when you know you are helping these missions at the same time.Photo: "Feeding The Flocks" Cookbook
photo by Becky Hopkins
Feeding The Flocks - Pendleton United Methodist Church
Only a Few Cookbooks Left
Call 864-646-3355 to purchase
Interview With Becky Hopkins of the PUMC Outreach Team - Pendleton United Methodist Church
On Sunday, Sept 22, 2013, I met Becky in the kitchen of our church between Sunday School and Church time. Mary Ellen Mullikin is seen in the background getting ready for a shower that will take place after the morning service.
Purchase A Church Cookbook And Help These Missions - Salkehatchie, Weekend BackPak SnackPak Program, and Haiti
Pendleton United Methodist Church (PUMC) has always been so good about helping with important missions both locally and around the world. The Outreach Team led by Becky Hopkins has worked many hours on this cookbook and have been so pleased with the participation of the congregation. The Three Missions that the sale of this cookbook will be helping are described below:
Salkehatchie - PUMC is proud to be one of the camp sites for this summer service program open to anyone 14 years of age or older. These volunteers come to our church for one week out of the summer to work on houses in our area. Homes are chosen by need. There are over 50 of these camps across South Carolina and we are certainly glad to host one of them. Please visit the Salkehatchie Website: http://www.salkehatchie.org
Weekend BackPak SnackPak Program - This program provides snacks for hungry elementary age children in our community by providing food for the weekend for children who qualify. There are children who don't have anything to eat from the time they eat lunch at school on Fridays until they get breakfast at school on Monday AM.PUMC now partners with United Way to provide this much needed service.
Haiti - As our global mission, the PUMC Outreach Committee chose the Mission Evangelique du Nord d'Haiti. Their motto is "Building a People to Transform a Nation". One of our congregation members has worked with this group for several years, and continues to help them through mission trips and as specific needs arise. The mission fulfills their goals through churches, primary and secondary schools, a printing press, medical clinic and a vocationalschool. In the future we hope to support these activities financially and with mission trips.PUMC children collect money each Sunday to go to the Haiti Relief Fund which is a mission of The United Methodist Church. There is so much need in this area.
"Feeding The Flocks" Featured Recipe of The Week
Each week a recipe from our cookbook will be featured here. As a new recipe is featured, the previous feature will moved further down so just continue to scroll.
Roasted Sweet Potatoes - Featured Recipe for January, 2014
Recipe submitted Gary CollinsPhoto Credit: Photo by Becky Hopkins
- 3 Medium Sweet Potatoes1/2 Stick Butter Softened1 T Minced GarlicSalt and Pepper to Taste
- Preheat oven to 350 degrees. Place peeled and cubed potatoes in a roasting pan sprayed with cooking oil. Salt and pepper. Combine butter and garlic; pour over potatoes. Toss potatoes to thoroughly coat with butter mixture. Bake for 1 1/2 hours turning potatoes periodically.
What Company Did PUMC Work With For Our Cookbook?
Bryan Greene presented the Outreach Committee with the idea of publishing a church cookbook and using Morris. Everyone agrees that this has been an excellent choice. His mom, Patsy Greene, came up with the clever name. I do love the name!
- Morris Press Cookbooks
This company provides you with all the information you need to publish your own cookbook.
Outreach Team Created a Great Scarecrow for the Pendleton Scarecrow Contest - What's Cooking?
Pendleton's Fall Harvest Festival - Patsy and Anolyn enjoy selling "Feeding The Flocks" at the festival
A Few of My Cookbooks
What is your favorite type of cookbook? - Join in the poll and let us hear what you think
I do have a lot of cookbooks. Many have been handed down from my mother or aunts and many were gifts. Some were purchased as a fundraiser for good causes such as this Church Cookbook.
What is your most favorite kind of cookbook?
Our Church Cookbook in the News - The Journal Sept 21, 2013
A Few of the Meals by Pendleton United Methodist Church - We do like to eat, too! Photos by Nancy and MarthaClick thumbnail to view full-size
Past Featured Recipes
Chicken Spinach Pasta Bake by Becky Hopkins - featured August 25 - August 30, 2013
Becky says that this is her daughter, Emily's, favorite dish so of course Emily gets this when she is home.
- 8 oz. Rigatoni
- 3 cups chicken
- cooked and cubed (Becky uses 2 large cans of white chicken)
- 1 medium onion
- 1 tablespoon Olive Oil
- 1 (14.5 oz) can Italian style canned tomatoes
- 1 (10 oz) pack of chopped
- frozen spinach
- 1 carton onion and chives cream cheese
- 1 1/2 cups Mozzarella Cheese
- Start thawing the spinach the day before you make this casserole. When it is completely thawed, put spinach in a cloth dish towel and squeeze the water out of the spinach. This is the best way I have found to do it.Chop onion into tiny pieces. Put olive oil in the casserole dish you will make the casserole in. Add the onion and bake in a 375 degree oven for 15 minutes. Cook rigatoni according to package while you do this.Add the onion to a LARGE bowl. Add the rigatoni. Next add the onion and chive cream cheese. The hot rigatoni will help the cream cheese to stir better. Add spinach, chicken, tomatoes (do not drain), Stir thoroughly.Add the mozzarella cheese to the top . Cook ( I cover with aluminum foil held up by toothpicks so that the cheese won't stick) covered in a 375 oven for 30 minutes. Remove cover and cook for 15 more minutes or until cheese is golden brown.
Ham Delights - Great for Your Tailgate Party - Submitted by By Becky Hogue and Bobbie Etheridge
Ham Delights are great to keep on hand just in case someone drops by during the football weekend or anytime.Great for Clemson Tiger Fans and Georgia Bulldogs!Also great for Pendleton Bulldog Fans!
- 1 stick margarine
- 3 T poppy seeds (optional)
- 1 tsp. Worcestershire sauce
- 3 T yellow mustard
- 1 lb. cooked ham (thinly sliced from deli)
- 1 lb. grated or sliced Swiss cheese
- 2 packages rolls (the kind in the metal trays)
- Split the rolls in half horizontally all at once so you have one large top and one large bottom piece like splitting a cake layer. Mix together the margarine, poppy seeds, Worcestershire sauce, and mustard. Spread mixture on both sides of the cut rolls. Layer the ham and cheese on the bottom half of the rolls in several layers and then place the top layer of rolls back on. Wrap in aluminum foil and bake 20 minutes at 400 degrees or until the cheese is melted. These may also be frozen before they are cooked. Just thaw them before cooking.
Strawberry Spinach Salad - Have you tried this delicious sounding and looking recipe?
The first three ingredients below are for the salad and the remaining ingredients are for the dressing.
- 1 pkg. spinach (torn into pieces)
- 1 pt. fresh strawberries (sliced)
- 4 - 6 slices of bacon (fried and crumbled)
- 1/2 cup of sugar
- 2 T Sesame Seed and 1 T Poppy Seed
- 1/2 tsp Paprika
- 1/4 tsp worcestershire sauce
- 1 1/2 tsp diced minced onion
- 1/2 cup vegetable oil
- 1/4 cup cider vinegar
- Salad: Mix the spinach, strawberries and bacon in a salad bowl.Dressing: Mix dressing ingredients together. Pour over salad JUST BEFORE SERVING. I usually don't use all of the dressingGarnish the top of salad with strawberry halves, if desired
Condensed Milk Lemon Pie Recipe - Submitted by Earldean Kelly (Patsy Greene's Mother)
This is a favorite lemon pie recipe that has been around for years. Maybe your Mother or Grandmother used to make it. Patsy Greene says that it's Doug Greene's favorite!A great Southern recipe and easy, too!
- 1 graham cracker pie crust or baked pie crust
- 1 (15oz) can of condensed milk
- 1/2 c. lemon juice (fresh or reconstituted)
- 1 tsp. lemon zest (peel)
- 2 egg yolks (save whites for meringue)
- 2 egg whites (room temperature)
- 1/4 tsp. cream of tartar
- 1/4 c. sugar
- Pie First 5 ingredients - In a medium bowl blend milk, lemon juice, lemon zest and egg yolks until thickened. Put into pie shell.MeringueWhip egg whites with cream of tarter until they hold a peak. Gradually add sugar. Bake at 325 degrees until meringue is brown about 15 minutes.
Apple Cake Recipe - Submitted by Lark Martin
Delicious recipe to use the fruit of the season ........apples.
- Cake: 2 c sugar
- 1 c shortening
- 3 c plain flour
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp vanilla
- 2 eggs
- 3 c. chopped sour apples (Granny Smith)
- 1 c. nuts
- Frosting: 8 oz Cream Cheese at room temperature
- 1 stick margarine at room temperature
- 1 tsp vanilla
- 1 box powdered sugar
- 1/2 c nuts
- Cake Cream sugar and shortening; beat in eggs one at a time; add flour, soda, salt, apples and nuts. Put batter into a well greased sheet cake pan. Bake for 30 minutes at 350 degrees. Cool.FrostingMix cream cheese, margarine, vanilla and powdered sugar. Beat until well blended. Fold in nuts. Spread on cooled cake and store in the refrigerator.
Red Neck Caviar - Submitted by Anolyn Watkins
This was SO good, I couldn’t stop eating it! It made a lot. Great for a party!
- 1 Can Rotel Tomatoes undrained1 Can Whole Kernel Corn drained1 Can Black Eye Peas drained1/2 Medium Onion diced1 Can Black Beans drainedSmall Bottle of Italian DressingFritos or Chips
- Pour all ingredients into a bowl. Mix and stir well. Refrigerate for several hours or overnight. May want to drain before serving. Serve with chips.
Frogmore Stew - Submitted by Betty Parr
Frogmore Stew is also called Low Country Boil and is very popular especially on the South Carolina Coast. It seems that it got its name from the mailing address of people living on St. Helena Island - Frogmore.
- 4 lbs. shrimp
- unpeeled and thawed2 lbs. Kielbasa
- cut into bite size pieces6-8 onions
- whole and peeled30 new potatoes
- whole and unpeeled1 doz. frozen corn cobetts2 T. seafood seasoning (Old Bay) Use seasoning to taste. We used 3 T. per gallon of water.
- Fill large stockpot 2/3 full of water and, add seasoning, add Kielbasa, add onions and cook for 30 minutes. Add potatoes and corn and cook 15 more minutes. Add shrimp, cook 4 minutes or until shrimp turn pink. Strain entire mixture through colander and serve.
I Love My Church - Pendleton United Methodist Church
Two Old Cookbooks
I imagine the tradition of sharing recipes has been going on since the discovery of fire. I can just see the cave women sharing some new idea they had about the way they cook their buffalo. So, we continue to share wanting others to enjoy something that we have enjoyed.
Families pass down their favorites from one generation to the next. Many families create their own cookbook. My sister sure did a wonderful job on the Tate Family Cookbook and I keep it close at hand. I love to go back and read the notes that the family members included in their submissions. It is like getting to actually taste a little from the past.
I think churches have been creating cookbooks for as long as there have been church suppers. Pictured here beside our family cookbook is the one that I remember most growing up from the Pendleton Presbyterian Church. My mom had several of our family favorites in this cookbook as did many, many of our friends. It was published in the late fifties, I believe. I only have the cover left. I had the cover framed and it hangs in our kitchen.