“Stirrings from the Heart” has given way to “More Stirrings from the Heart.”
A cookbook put out by St. John’s Episcopal Church in Aberdeen, “Stirrings from the Heart” is in its second printing. The original cookbook came out in 1987 and there were no more. People were asking for the old one, so the church decided to update the cookbook and have it reprinted.
It’s like two cookbooks in one. The original “Stirrings from the Heart” is printed as it was, but “More Stirrings from the Heart” has been added after that, with another 66 pages of new, more modern recipes, many by new members of the church.
Debi Houston, who worked with the cookbook in its second printing, said they wanted newer church members to feel a part of the project, which was one reason for the additional recipes. Both cookbooks have the same cover art, which was done by Valerie Brahan, plus artwork throughout and a history of the church, which “has the distinction of being the oldest brick church in Monroe County.
The cookbooks sell for $20 and are available from church members or at the Monroe County Chamber of Commerce office.
“I think church cookbooks are some of the best,” Houston said.
Layered Italian Casserole
1 pound ground beef
1⁄2 cup chopped onion
1 small clove garlic
1 (15-ounce) can tomato sauce
2 tablespoons parsley
1⁄2 teaspoon oregano
8 ounces spaghetti, cooked and drained
2 cups cottage cheese
8 ounces Mozzarella cheese, sliced
1⁄2 cup Parmesan cheese
Preheat oven to 350. Brown beef, onion and garlic and drain fat. Stir in tomato sauce, parsley and oregano. In a 9×13 inch pan, layer spaghetti, meat sauce, cottage cheese and Mozzarella. Top with Parmesan cheese and bake for 30 minutes.
Sweet and Sour Red Cabbage and Apples
2 tablespoons butter
2 tablespoons olive oil
1 large red cabbage, thinly sliced
3 Granny Smith apples, peeled and cut into 1⁄2 inch wedges
1 cup sugar
1 cup red wine vinegar
1⁄4 teaspoon salt
1⁄4 teaspoon pepper
Melt butter with oil in a large skillet over medium-high heat; add cabbage and sauté 10 minutes. Stir in apples and set aside. Melt sugar in a heavy saucepan over medium heat, stirring constantly; stir in vinegar (mixture will bubble, and sugar will clump), and bring to a boil. Cook, stirring often, until sugar dissolves and mixture is caramel colored. Stir in cabbage mixture; cook over medium heat, stirring occasionally, 20-30 minutes. Stir in salt and pepper. Serves 6.
Mennonite Poppy Seed Bread
3 cups flour
11⁄2 teaspoons salt
1 1’2 teaspoons baking powder
21⁄4 cups sugar
11⁄2 cups milk
1 cup and 2 tablespoons oil
11⁄2 to 4 tablespoons poppy seeds
11⁄2 teaspoons vanilla
11⁄2 teaspoons almond extract
11⁄2 teaspoons butter extract
Add in order given. Beat two minutes. Pour into two greased and floured bread pans. Bake at 350 for 55 minutes
3⁄4 cup powdered sugar
1⁄4 teaspoon butter flavoring
1⁄2 teaspoon almond flavoring
1⁄2 teaspoon vanilla
1⁄4 cup orange juice
Mix all ingredients and glaze while bread is still hot.
1 box yellow cake mix
1 cup chunky peanut butter
1 stick melted butter
1 (6 ounce) package chocolate chips
1 can Eagle Brand sweetened condensed milk
Preheat oven to 350. Mix first 4 ingredients and press half into a 9×13 pan. Bake at 350 for 10 minutes. Remove from oven and sprinkle with chocolate chips. Then pour condensed milk over this. With remaining batter, take small pieces and sprinkle these on top of everything. Bake 20-25 minutes more. Cool and cut into squares. These last very well in the refrigerator.
Fawn Hayland Keen
Tomato Hush Puppies
2 cups self-rising cornmeal
1 large onion, chopped
1 (1-pound) can tomatoes and juice
(Beer or milk if additional liquid is needed to make medium to thick batter.)
Combine all ingredients. If batter is too thin, the hush puppies will run in hot oil. Drop by teaspoonfuls. (Dip spoon into small glass of water after dropping each hush puppy into hot oil, to keep spoon free of buildup and to make hush puppies more uniform in appearance.) Yield 40-50 hush puppies
Barbara Harrington/Monroe Journal