March 2010 Food Focus

Cookbook helps outreach feeding bodies as well as souls

by Holly Huffman


For generations, charities, non-profit organizations, schools, and churches have produced cookbooks to raise funds for various causes.

The books highlight local, mouth-watering recipes that can be passed on for years to come. They also serve to keep a part of the area’s history and culture alive.

When Electric Consumer put out a call to its readers for information about their organizations’ cookbooks (including example recipes), we received a tremendous response. Some cookbooks supported a local church, some an area school, while others benefitted local charities.

In deciding the cookbook to feature for this month’s Food Focus, the Electric Consumer staff took into account the story behind the cookbook, who benefitted from the proceeds, as well as the recipes submitted. It was definitely not an easy choice. However, one cookbook, and the organization it benefits, stood out.

Zane Elliott, a board member of Trinity Assembly of God in Corydon, sent in the selected cookbook entry. The church is a member of Corydon-based Harrison REMC and just finished its cookbook entitled “An Oasis of Cooking Delights.” Proceeds go to the Oasis Ministry Center, located in downtown Corydon.

The Oasis, as it’s called, opened in January 2000 and is a large outreach to the community. It houses various ministry programs through Trinity Assembly of God and is used by the area community for weddings, banquets and group meetings.

In addition, the building houses the Our Father Provides Center which provides clothing and meets other needs at no charge for the less fortunate in the community. Elliott said the center assisted 1,815 people last year.

During the devastating ice storm of 2009, The Oasis served as a shelter. On one night alone, some 59 people received refuge.

Currently, the building is in need of some repairs — which is the motivation for the cookbook. The cookbook features around 200 pages of recipes from church members who supplied their best and favorite culinary creations. Church volunteers then typed the recipes, proofread and assembled the book. Several recipes from the cookbook are below.


Holly Huffman is Electric Consumer’s communications specialist.

Looking over clothing is Delia Hernandes while toting Jackeline A. Pérez, the 10-month-old daughter of a friend, on her back. Hernandes and several other Hispanic immigrants from Louisville visited the ministry last month. The church’s new cookbook help funds the ministries.






How to get a copy of featured cookbook

Interested in purchasing Trinity Assembly of God’s “An Oasis of Cooking Delights” cookbook benefitting The Oasis Ministry Center?

Cookbooks can be obtained by calling the church at 812-738-2516, or faxing your request to 812-738-8548.

You can also e-mail the church at trinityag@portative.net. If you live near Corydon and would like to pick up a copy, the church is located at 500 Shiloh Road. Church hours are Monday through Thursday, 8 a.m.-4:30 p.m.

Cost of the roughly 200-page, 5½-inch-by-8½-inch book is $10. It is designed to stand open for easy recipe reading and has a page listing Web sites for recipes and other valuable information. According to Zane Elliot, a church board member, there is even some comedy with the writings!

Recipes from ‘An Oasis of Cooking Delights’

Far East Celery Casserole

4 cups celery slices (1 inch pieces)
1 can (5 oz.) water chestnuts, drained
1 can (103⁄4 oz.) cream of chicken soup
 1⁄4 cup diced pimento
1⁄2 cup soft bread crumbs
1⁄4 cup slivered almonds
2 T. melted butter

Cook celery until crisp (10 minutes). Mix with water chestnuts. Add soup and pimento and place in 1 quart casserole dish. Toss together bread crumbs and almonds with butter. Add to casserole and bake at 350 F for 35 minutes.

Grandma’s Hot Milk Cake

2 cups sugar
4 eggs
2 cups plain flour
2 t. baking powder
1 cup milk
1⁄2 cup (1 stick) butter
1 t. vanilla

Beat eggs and sugar together. Mix in flour and baking powder. Beat well. Let sit while heating milk and butter in saucepan over low to medium heat. Bring just to boiling point but do not boil. Butter should be melted. Mix slowly into the cake batter and add vanilla. Bake at 350 F in a greased and floured 9-by-13-inch pan for 40-45 minutes. Test for doneness with toothpick. Do not overcook. May be frosted, served plain with strawberries, or served with warm Sweet Cream Sauce.

Sweet Cream Sauce
1 cup sugar
2 T. cornstarch
2 cups milk
1⁄4 cup butter
2 t. vanilla
1⁄2 to 1 t. cinnamon

Combine all ingredients in saucepan and bring just to boiling, stirring until thick.

Fresh Squash Casserole

3 cups sliced zucchini or yellow squash
1⁄4 cup chopped onions
4 T. margarine
2 eggs, beaten
1⁄4 cup milk
1⁄2 t. salt
1⁄2 t. pepper
1 cup grated sharp cheese
1 cup crushed buttery round crackers

Preheat oven to 350 F. Saute squash and onion with margarine until tender. Drain. Add remaining ingredients except cheese and crackers. Spoon into 9-by-13-inch casserole dish. Top with cheese and crackers. Bake 20 minutes.

Creamed Chicken Breast
*This recipe was updated March 22, 2010, and corrects the versions of the recipe that appeared in the March printed Electric Consumer and  first appeared on this Web site. The earlier version left out a correction from the featured cookbook with different baking directions. We apologize for any inconvenience the omission caused.

2-21⁄2 lbs. boneless, skinless chicken breasts
1 carton (8 oz.) fat free sour cream
1 can (103⁄4 oz.) cream of mushroom soup
Paprika

Preheat oven to 350 F. Spray bottom of a 9-by-12-inch baking pan with vegetable spray. Place chicken in pan. Mix sour cream and soup; spread over chicken. Sprinkle with paprika. Cover with foil and bake one hour.

English Apple Pie

1 egg, well beaten
3⁄4 cup sugar
1⁄2 cup sifted flour
1 t. baking powder
1⁄8 t. salt
1⁄4 t. cinnamon
1⁄4 t. nutmeg
1⁄2 cup chopped nuts
1 cup finely chopped apples

Beat egg and sugar together. Sift flour, baking powder, salt, cinnamon and nutmeg together. Add to egg mixture. Stir in nuts and apples. Place in lightly oiled 8 or 9 inch pie plate. Bake in 350 F oven for 45 minutes. Serve warm or cold with whipped cream or ice cream.