A cookbook published by the women of Old Bethel United Methodist Church, dedicated to mothers, could be the gift your need for that special Sunday that is coming in May.

Cookbook editors compiled a history of Old Bethel, built in 1849 in the southern end of Tishomingo County, and dedicated their book to the “great caravan” of mothers who graced the sanctuary of this church during the ensuing years.

Most of the spiral-bound 110 pages of “Favorite Recipes” have two or three, and sometimes four, recipes per page. One section devoted to “Odds and Ends” offers humor and insight with such prose as “Thin People Don’t” and “The Twenty-Third Psalm for Dieters,” most of them donated by Gladdis Wigginton.

Sarah Hammett, 77 CR.10, Golden, MS 38847, sent me a copy of the delightful book that sells for $8 per copy. If you’re ordering by mail, add $1.50, and send check or money order, or you can call Sarah at 454-7693.

I haven’t tried the recipes yet, but Sarah recommended the Baked Spaghetti and the Doritas Pie. She also mentioned a recipe from Terry Stanley for using white bread and big gobs of peanut butter to make a really good sandwich, and a good meal as well, when served with a glass of cold sweet milk.


1 cup chopped onion

1 cup chopped green pepper

1 tablespoon butter or margarine

1 28-ounce can tomatoes with liquid, (chop tomatoes)

1 4-ounce can mushroom stems and pieces, drained

1 2 and 1/4-ounce can sliced ripe olives, drained

2 teaspoon dried oregano

1 pound ground beef, browned and drained, optional

2 cups shredded Cheddar cheese

1 can cream of mushroom soup, undiluted

1/4 cup water

1/4 cup grated Parmesan cheese

In large skillet, saute onion and green pepper in butter until tender. Add tomatoes, mushrooms, ollives and oregano. Add ground beef if desired. Simmer, uncovered, for 10 minutes. Place half of the spaghetti in a greased 31x9x2-inch baking dish. Top with half of the vegetable mixture. Sprinkle with 1 cup Cheddar cheese. Repeat layers. Mix the soup and water until smooth, pour over casserole. Sprinkle with Parmesan. Bake, uncovered, at 350 degrees for 30 to 35 minutes, or until heated through. Makes about 12 servings.


1 can cream of mushroom soup

2 pounds ground beef, browned and drained

1 and 1/2 pounds processed cheese, Velveeta recommended

1/2 cup water

1 can cream of chicken soup

1 large onion, chopped

1 can tomatoes and chili peppers

2 packages Doritos chips

1 cup grated cheese

Place all ingredients in a large iron skillet, except the Doritos chips and grated cheese, and cook over medium heat, stirring occasionally, until onions are done. Crush chips and layer alternately with meat mixture. Top with the grated cheese and bake at 350 degrees until cheese melts.


Corn meal

1/4 cup fat-free mayonnaise

1 tablespoon, plus 1 teaspoon water

8 6-ounce dressed catfish

Vegetable cooking spray

Combine mayonnaise and water, stir well. Dip fish in mayonnaise mixture, and then dredge in corn meal. Place fish on a baking sheet coated with cooking spray. Bake at 450 degrees for 15 to 17 minutes or until fish flakes easily when tested with fork.

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