Easter Dinner —
with Christine Greene
BEST Yadkin Valley COOKS Series
Ann Garwood's Chocolate Cake
Connie Spicer's Pecan Pie
Laura Mae Ireland's Chicken Salad/Icicle Pickles
Jessie Myers' Sweet Potato Pie
Nancy Wooten's Peanut Butter Pound Cake
Alvin Howell's Broccoli Casserole
Nominate a BEST Yadkin Valley COOK!
Send us your favorite recipe or tell us about your mom's, grandmother or a good friend
who has a special recipe they would share.
We'll share the recipe in an upcoming magazine and
it may even be chosen as one of the featured entries
in our upcoming cookbook series
For examples, visit the BEST COOKS links above.
 We'll draw from all the entries
for one winner of $100 from each of five categories:
Salads and Vegtable Dishes (fresh or molded, dressings)
Pasta Dishes
Breads
Desserts
Meats (sauces, rubs, casseroles)
Entries must be received by April 1, 2010.
Winners will be drawn April 8, 2010
No purchase necessary to enter. You may submit as many recipes as you wish.
You can only win in one category.
Just download the BEST COOKS form, fill it in, then send it in!
Best Cooks Form or use our convenient online form BEST COOKS Contributor.
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We ran out of room to get these recipes in the March/April issue of the cookbook collector.
Here are two more great examples of why you'll enjoy this cookbook from The Sandy Springs Baptist Church.
German Coleslaw
courtesy of Jeannette Thompson
1 med. head cabbage
1 sml. onion
1/2 green bell pepper
1/2 c. vinegar
1/2 c. sugar
1/2 c. vegetable oil
1 t. celery seed
Chop cabbage, onion, bell pepper. Place in glass or metal bowl. Heat to rolling boil vinegar, sugar, oil, celery seed. Pour boiling mixture over cabbage mixture and stir. Refrigerate overnight, serve cold. Will keep several days in refrig.
Tomato Tart
courtesy of Debbie Bray
1 refrig. pie crust
1/2 onion, sautéed in olive oil
1 garlic clove, minced and sautéed
1 1/2 c. shredded Italian cheese mix
ture
4 lge. garden ripe tomatoes
1/2 t. salt
1/4 t. pepper
Olive oil
Preheat oven to 450°F. Press pie crust on bottom and sides of square 9-inch tart pan. Bake for 9 min. or until lightly browned. Remove from oven, reduce heat to 350°F. Sprinkle onion, garlic onto pie crust. Top with 3/4 c. cheese. Slice tomatoes, sprinkle with salt, pepper. Place tomatoes on folded paper towels for 10 min. Arrange tomato slices over cheese. Top with remaining cheese. Bake for 45 min. or until lightly browned.
Favorite Recipes of Sandy Springs Baptist Church is a collection of good eats by Sisters of Faith, an outreach group of the church. I was looking for recipes to take advantage of spring produce hitting the market bins—there are more on our
website! “As you use these recipes, reflect on the Christian love expressed through home-cooked meals around the world.” To order your copy for $10, call after 4:00p, 336-463-2566.
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You'll find many more great recipes in every issue of Yadkin Valley Living! |
