#church cookbook

[adtothebone]

This is the first church cookbook I’ve found with a TEFA* lady on the cover. Methodists are sexy!

*Topless Except For Apron

Cooking is Fun — Sponsored by the Organizations of Calvary Methodist Church in Lewiston, Maine 1947

[cantoufc]

Cornflake Chicken Casserole Recipe Chicken is baked in a creamy sauce and topped with crunchy cornflakes cereal for a quick and easy weeknight dinner. 2 cans cream of chicken soup, 1 can sliced water chestnuts drained, 1/2 cup finely chopped onion, 1/2 cup mayonnaise, 1 cup cornflakes cereal, 2 tablespoons butter melted or as needed, 3 cups chopped cooked chicken or more to taste, 1 cup finely chopped celery

[trlevy]

Mini Ham Loaves Small meat loaves made of ground ham and pork are baked with a sweet and tangy brown sugar sauce. This vintage family recipe is a great way to use up Easter leftovers. 1 cup cider vinegar, 1/2 cup water, 1 pound ground ham, 2 eggs lightly beaten, 1 tablespoon dry mustard, 1 cup brown sugar, 1 cup milk, 2 cups cracker crumbs, 1 pound ground pork

[lookingjoligood]

Taste and See...Memories of Chicken Casserole

During a recent family gathering, we were discussing one of my favorite topics: food! I reminisced about a delicious casserole I remember enjoying when I was younger. My Mom chimed in, mentioning that the recipe for that dish was actually included in the cookbook published by my former church. I had completely forgotten about the cookbook! (I will include the recipe that I was talking about…

[chr0n1c-ag0ny]

Fyodor/Nikolai/Sigma, domestic au, but they are painfully slavic and living their best lives, is something that can be so personal.

(this post took forever cause I essentially had to make it twice. I didn't look at what blog I originally posted this to the first time round. shoot me)

[planet4546b]

moms and grandmas who have cute little containers filled with index cards of recipes are actually morally correct in the age of the internet

[hotcinnamonsunset]

national night out goodies❣️🍪

[starrynightjars]

[vagueshape]

Oh there must have been BEEF between these two ladies

[twomothsholdinghands]

My recommendations are Heirloom Cooking With the Brass Sisters and Heirloom Baking With the Brass Sisters. They’re incredibly well-written and have a great recipe selection, but their main draw is that they’re based on historical family recipes, so nearly everything can be made without modern kitchen appliances!

If nothing else, please try making their banana bread recipe. It’s legitimately the best I’ve ever tasted

The Dungeon Meshi renaissance is making me want to share the resources that taught me how to cook.

Don’t forget, you can check out cookbooks from the library!

Smitten Kitchen: The rare recipe blog where the blog part is genuinely good & engaging, but more important: this is a home cook who writes for home cooks. If Deb recommends you do something with an extra step, it’s because it’s worth it. Her recipes are reliable & have descriptive instructions that walk you through processes. Her three cookbooks are mostly recipes not already on the site, & there are treasures in each of them.

Six Seasons: A New Way With Vegetables by Joshua McFadden: This is a great guide to seasonal produce & vegetable-forward cooking, and in addition to introducing me to new-to-me vegetables (and how to select them) it quietly taught me a number of things like ‘how to make a tasty and interesting puréed soup of any root veggie’ and ‘how to make grain salads’ and ‘how to make condiments’.

Grains for Every Season: Rethinking Our Way With Grains by Joshua McFadden: in addition to infodumping in grains, this codifies some of the formulas I picked up unconsciously just by cooking a lot from the previous book. I get a lot of mileage out of the grain bowl mix-and-match formulas (he’s not lying, you can do a citrus vinaigrette and a ranch dressing dupe made with yogurt, onion powder, and garlic powder IN THE SAME DISH and it’s great.)

SALT, FAT, ACID, HEAT by Samin Nosrat: An education in cooking theory & specific techniques. I came to it late but I think it would be a good intro book for people who like to front-load on theory. It taught me how to roast a whole chicken and now I can just, like, do that.

I Dream Of Dinner (so you don’t have to) by Ali Slagle: Ok, look, an important part of learning to cook & cooking regularly is getting kinda burned out and just wanting someone else to tell you what to make. These dinners work well as written and are also great tweakable bases you can use as a starting place.

If you have books or other resources that taught you to cook or that you find indispensable, add ‘em on a reblog.

[joodeegemstone]

anyone else still have an old church lady casserole they make as an adult for nostalgic reasons

[sukiwriter]

Books are the Best Souvenirs

One of the souvenirs I most love to bring back from a trip is books. Whether it’s in a local bookshop, the tourist traps or at a historical site/museum, I can always find books that, unlike T-shirts and shot glasses, provide me with the essences of the place I’m vacationing. And the best souvenir is the one that brings the memories of the fun and adventures you had on your trip. On a recent trip…

[ihaztea1]

Friendship Tea. Its a thing, right? Tang, cinnamon, cloves, allspice, instant Lipton iced tea?

Apperently its a Southern US invention. I mean, I only did some light Googling but... Yeah. Freindship Tea, sometimes known as Russian Tea, isn't Russian... It's Southern. No clue why this information is blowing my mind but... It is.

[questionableadvice]

~ Semper Fidelis Cookbook, First Congregational Church (Stockton, Calif.). Semper Fidelis Circle, 1907

[tj-crochets]

Here's the recipe for the chocolate oatmeal no-bake cookies I make for pretty much every celebratory event! They are the first thing I ever learned how to cook or bake, and the first recipe I ever memorized. I have probably made more of these cookies than any other kind of cookie, ever, by such a wide margin I don't think that'll ever change lol

Grandma’s Not-Very-Secret Chocolate Oatmeal No-Bake Cookie Recipe

Keep reading

[secular-jew]

Fish and Chips’ Surprising Jewish History. Jamie Oliver confirmed it!

You may be surprised to learn that fish and chips, though wildly popular in England for what seems like eternity, was actually a specialty of the Portuguese Sephardic Jews who fled the Inquisition in the 16th century and found refuge in the British Isles. Celebrity Chef Jamie Oliver referred to this recently in an article in the New York Times, adding that, “Dishes evolve, impacted by trade, war, famine and a hundred other forces.”

Among those “other forces” are dishes born of religious ritual. For observant Jews, fish is pareve, a neutral food in kosher terms, thus an easy way to avoid treyf (non-kosher food) and possibly include dairy in the same meal. It was especially important for Marranos, the so-called crypto-Jews, who pretended to be Christian during the Inquisition. They ate fish on Fridays, when meat was forbidden by the Church, and also saved some to eat cold the next day at lunch, to avoid cooking on Shabbat.

Frying was natural for Jewish home cooks — think of latkes and sufganyiot — and as the Jewish community began to flourish in England, it spurred a taste for its beloved fried, battered fish throughout the country. According to Claudia Roden’s The Book of Jewish Food, Thomas Jefferson tried some on a trip to London and noted that he ate “fish in the Jewish fashion” during his visit. Alexis Soyer, a French cook who became a celebrated chef in Victorian England included a recipe for “Fried Fish, Jewish Fashion” in the first edition of his cookbook A Shilling Cookery for the People (1845). Soyer’s recipe notes that the “Jewish manner” includes using oil rather than meat fat (presumably lard), which made the dish taste better, though also made it more expensive.

There’s some dispute about the where and when of “chips” (what we Americans call French fries and the French call pommes frites). Many historians say that deep-fried, cut-up potatoes were invented in Belgium and, in fact, substituted for the fish during hard times. The first time the word “chips” was used was in Charles Dickens’ A Tale of Two Cities in 1859: “husky chips of potato, fried with some reluctant drops of oil.”

The official pairing of fish and chips didn’t happen until a few years later, though. Although there are some who dispute it, most authorities say that it is thanks to a Jewish cook, this time a young Ashkenazi immigrant named Joseph Malin, who opened the first British chippy, AKA fish and chip shop, in London in 1863. The shop was so successful it remained in business until the 1970s.

Who could foresee that fearful Jewish immigrants hiding their true religion and practicing in secret would be responsible for creating one of the most iconic dishes in the U.K.? The down-home dish that Winston Churchill claimed help the British defeat the Nazis, the comfort food that George Orwell said helped keep the masses happy and “averted revolution.” The dish, by the way, that was among the only foods never rationed during wartime because the British government believed that preserving access to it was a way of keeping up morale. A dish that continues to be a mainstay of the British diet.

Think about that the next time you find yourself feasting on this centuries-old — Jewish? British? — recipe.

These days, some restaurants are putting a new spin on fish and chips. Almond crusted. Baked instead of fried. Quinoa coated. Sweet potato fries instead of regular. And those are all fine; as Oliver says, “Dishes evolve.” But plain old fish and chips endures and probably always will. Good recipes usually do.

H/T : @scartale-an-undertale-au

Naveed Anjum