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Rutherford Weekly's Favorite Reader Recipes 6/23/11

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It’s always fun when I am able to acquire another church cookbook. This week let me introduce you to a cookbook with some very interesting and diversified recipes from a church which was established in 1779. The named originated because the founding members met in a field where the deer roamed and fed, hence the name Buck Creek Baptist Church! It’s at 506 Buck Creek Road in our neighboring town of Chesnee. This week I am using this addition to my library to make some summer salads and a very original lemonade. Let’s go to the kitchen and get started.

Grape Salad
Here is CARRIE BEAN’S recipe for Grape Salad. 2 pounds red grapes; 1 8-ounce cream cheese; 1 cup sour cream; 1/4 cup sugar; 1 teaspoon vanilla; 1 cup pecans, chopped; 1 cup brown sugar. Mix grapes, cream cheese sour cream, sugar and vanilla together. Chill. Top with brown sugar and pecans. A very tasty a big burst of flavor every time you eat a grape!

Strawberry Salad
Want something different? Here it is and it’s very good. Thanks to MICHELLE BAGWELL I’m going to make her Strawberry Salad. It has pretzels in it! 1/4 cup Crisco, melted; 2 cups pretzels, crushed; 1 8-ounce cream cheese; 1 cup sugar; 2 cups Cool Whip; 1 6-ounce package strawberry Jello; 1 10-ounce package frozen strawberries with juice. Stir together crushed pretzels and cream cheese in a 9 x 12 baking dish. Bake at 350º for 10 minutes and cool. Cream together sugar and cream cheese; add Cool Whip. Place on top of pretzel crust. Refrigerate for 30 minutes. Dissolve Jello in 2 cups boiling water. Add frozen strawberries; stir until thick. Place on top of Cool Whip layer. Refrigerate. What a delightful and delicious addition to any menu. This recipe is definitely a keeper. It’s a five-star yum!

Watermelon Lemonade
With the family coming over, I need a good drink. This will definitely be a hit! TERESA CROW lends me her recipe for Watermelon Lemonade! 5 cups (1 inch chunks) seedless watermelon; 1/2 cup fresh lemon juice; 1/4 cup sugar. Puree watermelon, lemon juice and sugar in a blender until very smooth. Makes 3 1/2 cups. Refrigerate until cold, usually overnight. Serve over ice. What a refreshing treat! I tripled this recipe to make sure I could keep up with the demand.

I want to thank Buck Creek Baptist Church for it’s “Good Eats from Buck Creek” cookbook. This cookbook belongs in every house. It’s that good! See you next week. Meanwhile, like I always say “get in the kitchen and show the love”

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