By By Lisa Tindell
news editor
What started as a writing project became a yearlong labor of love for students at Cornerstone Christian School.
Connie Rush, director of the home school based organization, said the students took on the project of creating a cookbook made up of recipes submitted by residents at The Meadows in Brewton.
Students creating the cookbook with their friends at The Meadows included Allie Rush, Anna Brown, Coale Jordan, Connor Rush and Lauren Smith.
Allie Rush said the idea of creating a cookbook was a group decision and one that was well accepted by residents at The Meadows.
Coale Jordan said the experience of interviewing the residents for the book was his favorite part of the project.
Rush said the residents, as well as members of their families, submitted their favorite recipes to be included in the collection.
Once collection of the recipes was complete, the students took on the task of actually composing the book.
Connor Rush said although he helped with typing, there could have been a better part of the project.
A consensus of the class determined the recipe they were collectively most excited about.
A completed cookbook was presented to each resident at The Meadows recently with the students making the presentations.
Although the project was one that was educational and fun, Rush said there were several extra cookbooks printed to be made available to friends of residents at The Meadows.
A limited number of cookbooks are still available at $8 each, Rush said. For information about the project or to request a cookbook, contact Rush at 867-5151 or Becky Jordan at 867-7184.
Some of the recipes from the book include:
Aunt Kate’s Butterscotch Squares
1 cup butter
2 cups brown sugar, firmly packed
2 eggs
1 teaspoon vanilla
1 and 1/2 cups sifted flour
2 teaspoons baking powder
1 cup chopped nuts
Melt butter in heavy saucepan. Add sugar and bring to a boil (slightly bubbling) over low heat, stirring constantly so that the mixture does not burn on the bottom. Cool to lukewarm, continuing to stir during the cooling process. Drop in eggs one at a time and mix well. Add vanilla and dry ingredients, folding in completely. Stir in nuts. Pour into a greased and floured pan. Bake in a 350 degree oven for 25 to 30 minutes. Cut into squares.
Lynn King
Turtle Dessert
16 ice cream sandwiches
1 12-ounce jar caramel sauce
1 and 1/2 cups chopped pecans, toasted
1 12-ounce container frozen whipped topping, thawed
Hot fudge sauce, heated
Place eight ice cream sandwiches in a 13 by 9 inch baking dish. Spread caramel sauce evenly over sandwiches. Sprinkle evenly with 1 cup pecans. Top with remaining ice cream sandwiches. Spread whipped topping evenly over sandwiches. Sprinkle with remaining 1/2 cup pecans. Cover and freeze one hour. Let stand for five minutes before serving; cut into squares. Drizzle with warm fudge sauce.
Sybil Peebles
Texas Millionaires
1 package caramels
3 tablespoons evaporated milk
2 cups pecans
6 small milk chocolate bars
1/3 cup black paraffin
Melt caramels and milk, add nuts; drop on waxed paper. Cool 15 minutes. Melt chocolate and paraffin, dip into chocolate, put on waxed paper.
Irene Perry
Chocolate Ice Cream
1 can of sweetened condensed milk
1/2 gallon of real chocolate milk
12 ounces of cool whip
Mix and freeze. It will taste like a Wendy’s Frosty.
Paul Shelly
Tomato Pie
1 pie crust, unbaked
1 large tomato, sliced
1 cup mayonnaise
2 cups sharp cheddar cheese
2 teaspoons lemon pepper
Cook pie crust until halfway done. Layer tomatoes into crust. Mix mayonnaise, cheese and lemon pepper together. Pour on top and bake at 350 degrees until set.
Lila Trimble
Dill Chicken
3 pounds frying chicken, cut up
1/2 cup flour
2 teaspoons pepper
1 teaspoon paprika
1/4 cup oleo
1/2 teaspoon dill seed
1 can refrigerated biscuits
1 can mushroom soup
1/2 cup milk
1/2 cup sliced stuffed olives
Combine flour, salt, pepper and paprika in a shallow bowl; mix well. Melt oleo in 9 by 13 inch pan. Roll chicken in flour mixture, arrange in oleo, skin side down.
Bake at 400 degrees for 40 minutes. Turn chicken. Combine soup, olives, milk, dill and chicken; arrange biscuits over top.
Bake 10 minutes longer or until biscuits are golden brown.
Betty Garrison