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Alfred E. Newman
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Fred Allen |
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Organization Cookbooks » Church Groups
Cookbook Title: COOKING WITH FRIENDS IN SERVICE FOR THE ALMIGHTY KING!
 | Item ID: | 101257 | | Abstract: | In completing this second volume, we have compiled a cookbook in which we leave a legacy beyond borders. In an opportunity for the expansion of His kingdom, we have prepared a cookbook with an international flair and a variety of recipes that will delight your palate. Not only are there recipes from our beloved Sampson County, North Carolina and especially from members of Holly Grove Holiness Church, but also from friends and family who in one way or another are connected with our church family and live in different cities of this great nation and from countries beyond our borders have submitted recipes for God's Glory. Recipes including: Indian Fry Bread, Homemade Guacamole Dip, Little Cheddar Meatloaves, Bisque of Crab, Deer Salad, Waldorf Salad, Puerto Rican Sofrito, Chipotle Turkey and Pork Tacos, Empanadas Bolivianas, Fried Rice, Country Style Steak, Chicken & Pastry, Vegan Beanballs, Black Bean & Chicken Chili, Colombian Arepa, Horchata, Moist Banana Pecan Bread and Banana Pudding. Mmmmm! Delicious! We dedicate it to our wonderful relatives and friends that have gone along to be with the Lord Jesus Christ and we have prepared this cookbook with a thankful heart to God for them to have taken the time to teach us the importance of passing on a legacy: the heart and soul of the kitchen which blossomed from the passion of service to the Almighty King. We trust that the Cooking with Friends In Service for the Almighty King HGHC Cookbook will truly leave a legacy of blessings in your life as well! | | Contact Information: | Mildred Gutierrez
Holly Grove Holiness Church
1519 Indian Town Road
Clinton, North Carolina 28328
Telephone: (910) 592-3219 | | Price: | $15.00 | | Recipe Sample: | Sweet Potato Casserole
1 cup chopped pecans
1 cup firmly packed light brown sugar
1/3 cup all-purpose flour
1/2 cup (1 stick) butter,
softened and divided
1/4 cup sweetened flaked coconut (optional)
2 cans (29 oz. each) sweet potatoes,
drained and mashed
3/4 cup granulated sugar
2 eggs
1/2 cup of milk
1 tsp. vanilla extract
1/2 tsp. salt
1. Preheat oven to 350~. Coat a 3-quart casserole dish with nonstick cooking spray.
2. In a medium bowl, combine the pecans, brown sugar, flour, 1/4 cup butter and the coconut, if desired; mix until crumbly, then set aside.
3. In a large bowl, combine the remaining ingredients, including the remaining 1/4 cup of butter; mix well. Spoon into the casserole dish and sprinkle evenly with the pecan mixture.
4.Bake for 45 to 50 minutes or until bubbly and heated through. |
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