Recipes of yesterday and today

140 Pages·1991·6.1 MB·English

by  First Presbyterian Church (Charlotte, N.C.). Presbyterian Women

RECIPES
of
YESTERDAY
and
TODAY
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First Presbyterian Church
Charlotte, North Carolina
THE LIBRARY OF THE
UNIVERSITY OF
NORTH CAROLINA
AT CHAPEL HILL
THE COLLECTION OF
NORTH CAROLINIANA
I'RESENTEDBY
Robert G. Anthony, Jr.
C641.5
F527r
Published by the Presbyterian Women
of
First Presbyterian Church, Charlotte, North Carolina
Digitized by the Internet Archive
2014
in
https://archive.org/details/recipesofyesterdOOfirs
r
HISTORY OF WOMEN'S WORK
AT FIRST PRESBYTERIAN CHURCH
First Presbyterian Church was organized in 1821. In 1908 the "Women's
Board of United Missions" was organized. In 1912 the General
Assembly approved the Auxiliary system. This plan called for the
division of women into circles for meetings in the homes for Bible study.
So women have been active in the church for many years.
Many meals were served from the old kitchen
downstairs under the direction of Eunice, the long-
time cook. The favorite menu for the Men's
Fellowship Club was turkey hash, coarse grits, and
cooked apples. Mr. Will Ward, a Deacon and
church Treasurer, once remarked that a group of
ladies did a lot of "cutting up" in the kitchen to
prepare that turkey hash.
First Church Presbyterian Women have
fifteen circles, and fifty-eight women
have served as Moderators. Twenty-
four Honorary Life Memberships in
Presbyterian Women have been
awarded
The
first
women
officers
were elected in
1979.
SPECIAL NOTES
We offer special recipes from secret files, attics, old cupboards, and hidden family
favorites. We ask you to select your own manufacturer's brand that suits your taste.
None of our contributions have been tested for amounts or weights. With these thoughts
in mind and until then, you can't taste the delicious recipe treats of great cooking
experiences until you try them.
We have not put our recipes to test; therefore, neither the First Church Presbyterian
Women's Committee nor any contributor, publisher, printer, distributor or seller of this
book is responsible for errors or omissions.
We
wish space permitted us to print every one of the
We
tempting recipes that were contributed to this project.
thank everyone who submitted recipes or contributed to
this project in any way.
For additional copies, contact: Mary Virginia Powers, 2442 Danbury Street, Charlotte,
North Carolina 28211, [phone].
COOKBOOK COMMITTEE
Chairman Mary Virginia Powers
Historian Katharine MacNeill
Treasurer Myrtle Johnson
Cover, Dividers, Illustrations,
Layout and Design Louise Stollman
Exofficio Jane Coley
Computer Input andTypesetting Joan Yee
Melinda Johnson
SpecialAdvisors Patricia Cox
Betty Graham
Nancy Plummer
Birshal Poole
Typists Cynthia Buck
Woody Clark
Elinor Baker
Sue Kornegay
Marcia Dixon
Betty Wilson
Appetizers&CookieandCandy Mary Stewart
Breads & Rolls Eleanor Alexander
Cakes Birshal Poole
Casseroles Nancy James
Desserts Garrell Keesler
&
Meats, Poultry Seafood Susan Kelly
Potpourri Patricia Cox
&
Salads Soups Jane Coley
Vegetables Hazel Moss
SOME HISTORIC RECIPES USED BY THE PRESBYTERIAN WOMEN HAVE BEEN
COLLECTED AND PUT INTO THIS BOOK TO SHARE WITH OTHERS. THESE ARE
DESIGNATED BY A CELTIC CROSS SYMBOL.
Copyright 1991
Presbyterian Women of First Presbyterian Church
Charlotte, North Carolina
First Printing November 1991 1,000
Printed by Plummer Graphics
Charlotte, North Carolina

Appetizers
Psalm 34:8
taste and see that the Lord is good!"
Artichoke Dip
1 can (tall) artichokes chopped Mix ingredients together. Bake 25 min-
scant cup mayonnaise utes at 350 degrees in small casserole.
1
scant cup grated parmesan cheese Serve warm on crackers or as a dip.
1
Hazelle Moss (Mrs. R. E.)
Hot Clieese Dip
10 1/2 oz frito bean dip Soften cheese. Combine ingredients
1 8 02 package cream cheese and bake at 350 degrees for 20 minutes
1/2 cup grated jack cheese in a 1 and 1/2 quart round casserole.
1/2 cup grated Cheddar cheese Serve with fritos.
cup sour cream
1
1/2 cup chopped onion Margaret Dunn (Mrs. F. H., Jr.)
1 1/4 oz Taco seasoning mix
15 to 20 dashes Tabasco sauce
Fritos
Shrimp Dip
1/2 lb. shrimp, peeled, deveined, Combine all ingredients, adding shrimp
cooked, chopped last. Serve with crackers, party rounds
4 oz. cream cheese, softened or chips.
1/2 can tomato soup, undiluted
Pattie Spearman (Mrs. Morris)
1/4 c. mayonnaise
1/4 c. sour cream
1 tsp. Worcestershire sauce
1/2 tsp. garlic powder
Dr. RobertHallMorrison, D. D., wasthefirst
ministerofFirst Church -1827-1833 - andalso
thefirstpresidentofDavidson College.
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