Pleasant Hill WMU

By Published On: April 24, 2013

Excerpts from a 1989 Pleasant Hill Baptist Church “Cooking With Love” cookbook were submitted by Rose Diamond. It was a “homemade” book, produced on a typewriter and Xerox machine. The book was a project as a fundraiser for the Pleasant Hill Baptist Church WMU, according to Diamond.

Rose Diamond

“It saddens me to know that several of the contributors are now deceased and many others have moved away,” said Diamond.

From the book: “From Pleasant Hill Baptist Church. This cookbook is published by the WMU of Pleasant Hill Baptist Church. We thank the ones who brought recipes, the typists and anyone who has contributed in any way. A special thank you to Kenny Rimmer for his time and help.  We hope you have many delicious meals from these recipes. All mistakes, please consider as love!”

Hush Puppies
(Nancy Funderburg)
1 ½ cups of corn meal
2 tsp baking powder
½ tsp salt
¾ cup buttermilk
½ cup flour
1 tablespoon sugar
1 small chopped onion
Mix together and drop by tablespoons into deep fat where you have fried fish.

Beef &?Cheese Crescents
(Teresa Patterson)
1 lb. ground beef
¼ chopped onion
¾ cup Kraft BBQ Sauce
6 slices Deluxe Pasteurized Process American Cheese Slices
2 8-oz tubes of Pillsbury Refrigerated Quick Crescent Dinner Rolls
2 tsp toasted sesame seeds
Heat oven to 375 degrees. Brown and drain ground beef and onions together. Stir in BBQ Sauce and set aside. Unroll dough into 4 long rectangles on an ungreased cookie sheet. Overlap the long sides; firmly press perforations and edges to seal. Pat out to form a 15×13 inch rectangle.
Spread the meat mixture lengthwise in a 4-inch wide strip down the center of the dough to within 1 inch of the ends. Top the meat mixture with cheese slices. Fold the shorter sides of the dough 1” over the filling. Bring the long sides of the dough over the filling, overlapping the edges; pinch the edges to seal. Sprinkle with sesame seeds. Bake at 375° for 20-25 minutes or until golden brown. Let stand 5 minutes before serving. Makes 6 servings

Ann’s Corn Salad
(Lucy Clark)
2 cans whole kernel corn
2 diced tomatoes
1 bell pepper, chopped
1 cup salad dressing/mayonnaise
1 med. onion, chopped
Drain the corn, add tomatoes, peppers and onion. Mix in salad dressing.

Chocolate Chip Cake
(Mable Hamilton)
1 cup oil
1 box chocolate instant pudding mix
4 eggs
1 Tbsp vanilla flavoring
¼ cup water
1 box Butter-flavored cake mix
1 8 oz. carton of sour cream
1 6 oz. package of chocolate chips
Mix well and cook in a greased Bundt pan. Bake at 325 degrees for 1 hour. Put on rack to cool 10-15 minutes.
1-Minute Chocolate Icing
2 cups sugar
1 tsp. vanilla
½ cup sweet milk
1 stick oleo
1/3 cup cocoa
Mix all ingredients except vanilla. Cook 1 minute after it starts to boil. Remove from heat and add vanilla. Beat until cool at spreading stage.

Pepper Steak
(Margie Brand)
Lean beef round steak
3 Tbsp butter
2 garlic cloves, crushed
1 ½ cups beef broth
1 med. onion or ½ cup green onions, sliced
2 bell peppers, in strips
2 Tbsp. cornstarch
¼ cup soy sauce minus 2 Tbsp.
1/3 cup water
2 fresh tomatoes, cut into eighths
Sprinkle meat with paprika and pepper. Pound steak to ¼-inch thickness and cut into ½ inch wide strips. Brown meat in butter.  Add garlic, beef broth. Cover and simmer 30 minutes. Stir in onion and peppers.  Cover and cook 5 minutes. Blend cornstarch, water and soy sauce. Add to meat and cook about 3 minutes, stirring constantly till thick. Add tomatoes and stir gently.  (Can be served with rice, creamed potatoes or noodles)

Old-Fashioned Tea Cakes
(Roma Helms)
1 cup shortening
2 cups sugar
2 eggs
4 Tbsp milk
5 cups self-rising flour
2 tsp vanilla flavoring
(extra sugar set aside for pressing)
Cream sugar and shortening together. Add eggs, milk, flour and vanilla. Mix well. Shape into small balls. Sugar the bottom of a glass and press each ball flat.  Bake at 375 degrees until lightly brown.

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