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Church uses cookbook to celebrate 100 years
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Published: November 5, 2008
Updated: 11/04/2008 07:30 pm
Northwest Baptist Church has just released its second cookbook in advance of its 100th anniversary.
The Fruit of the Spirit gets its name from a passage in Galatians, a book in the New Testament of the Bible. In Galatians 5:22-23, the Apostle Paul says, in part, "The fruit of the Spirit is love, joy, peace, patience, kindness, goodness, faithfulness, gentleness and self-control."
In a sense, The Fruit of the Spirit is a testament to those qualities in many members of Northwest's congregation.
"It is celebrating our 100th anniversary, and we have included members who have been important in our congregation," said Loretta Hauser, the chairwoman of the church's cookbook committee. "It is a way of recognizing and remembering them."
Some memorable cooks
Hauser rattled off the names of just a few memorable cooks and church members.
"Polly Griffin -- she and her husband have been so faithful to our church in many ways. And she has the best-ever lemon pie."
"Thelma (Frazier) and I taught Sunday school for many a year. For years, she helped with our Wednesday-night suppers. We have her apple nut cake in the book."
And then there is the late Mary Nell Burke, whose recipes for poundcake, pecan pie and chicken pie were once featured in the Winston-Salem Journal and are reprinted in The Fruit of the Spirit. "She was such a wonderful person," Hauser said. "She sang in our choir for 60 years, and she had this wonderful voice."
Northwest Baptist, started in 1909 as North Winston Baptist, will celebrate its 100th anniversary in February.
Proceeds from the book will support the church's children and youth ministries.
More modern recipes
It has been 25 years since the release of the church's last cookbook, Best From Northwest Cookbook, which was made as part of the church's 75th anniversary and is out of print.
"We just thought it was time after 25 years" to do another cookbook, Hauser said. "We have some excellent cooks, and this is a way to preserve their recipes and share them."
Hauser said that even though the book reprints some favorites from the previous cookbook, she was pleased that the book has a good mix of dishes. "I like that we have included a lot of the traditional recipes. We also have more modern recipes. It's not just all the same things."
Some modern recipes include sesame noodles, turkey burgers with pear chutney, fish tacos with pineapple salsa and filet mignon with ginger-lime dressing.
Traditional recipes include buttermilk biscuits, pimento cheese, Brunswick stew and macaroni salad.
And there are multiple recipes for gelatin-molded salads, chicken casseroles and poundcakes.
About a quarter of the recipes are desserts. Besides poundcakes, these include sweet-potato pie, jam cake, peanut-butter cookies, coconut cake and mound bars.
Hauser cited just a few of her favorites. An easy Moravian sugar cake saves time with refrigerated crescent-roll dough. Onion corn-bread casserole is delicious when made with Vidalias or other sweet onions, she said, and Mississippi corn-bread salad is great for a potluck.
Not to be missed, she said, are the brown-sugar poundcake and chocolate poundcake from the late Myrtle Shields.
Hauser also really likes Genny Frazier's (Thelma Frazier's daughter-in-law) turtle cake. "It turns out more like a brownie. I took it to church, and people said it was the best brownie they had ever eaten."
The Fruit of the Spirit costs $10 and is available at Northwest Baptist Church. To get a copy by mail order, send a check made out to the church for $12, which includes $2 shipping and handling. Send it to Northwest Baptist Church, 407 Petree Road, Winston-Salem, NC 27106.
For more information, call 765-6754 or visit www.nwbc-ws.org.
■ Michael Hastings, the Journal's Food editor, can be contacted by phone at 727-7394, by e-mail at mhastings@wsjournal.com, or by mail c/o Winston-Salem Journal, P.O. 3159, Winston-Salem, NC 27102. His most recent columns can be read on the Journal's Web site at www.journalnow.com>.
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