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Easy fixins
Church’s cookbook tradition continues
By Connie Seastedt
seastedtfamily@yahoo.com

"Heavenly Helpings" is a cookbook produced by members of the First Presbyterian Church, Lincoln. Mildred Holland, 96, visits with fellow cookbook contributor Marilyn Kasa in the Holland kitchen in Lincoln. (Pantagraph/STEVE SMEDLEY)
LINCOLN - When it comes to putting together a cookbook, often the most popular recipes are those that are not too difficult for the everyday cook and include ingredients most people have on hand.

That's what Rhoda Holland and the rest of her eight-person cookbook committee kept in mind as they compiled the 2007 sesquicentennial cookbook, "Heavenly Helpings," for the First Presbyterian Church in Lincoln.

"Several people have commented they like this cookbook because the recipes are not complicated," said Holland, committee chairwoman. "They are easy to fix, which makes them popular for today's busy lifestyle."

Along with 201 pages of everything from appetizers and beverages to main dishes and desserts, there's also "historical helpings," a section devoted to recipes from previous church cookbooks, published in 1906, 1914 and 1953. The 40-page section also includes advertisements of the time.

Committee member Diane Osborn said the work began last fall, when the committee asked the congregation, former members and pastors for their best recipes.

"The committee put in hours categorizing recipes, removing duplicates, deciding which older recipes and ads would make the cut, and proofreading," she said, adding some didn't make it because of a difficult-to-find ingredient or complex instructions.

Committee members spent a considerable amount of time trying to figure out what "hartshorn" was, from a recipe for Springeria Christmas cookies featured in 1906. Turns out it's a leavening agent, a precursor to the baking soda and baking powder used these days.

Mildred Holland of Lincoln shared her recipes for Christmas Cranberry Cookies, Poppy Seed Bread and Apple Cake. At 96, she's the most senior member of the church and also holds the longest continuing membership, joining on April 6, 1924. She also contributed her grandmother's instructions on how to cook hominy and baked fish, along with her mother's recipe for chocolate cake.

"Of course, it seems only natural that her daughter, Rhoda, was selected chairwoman of the cookbook committee," said Osborn.

Men also provided their favorites, including Ralph's Relish, Josie's Italian Meatballs and several cookies and dips.

In a section called, "Presbyterian Memories to Sooth the Soul," members contributed stories about the recipes and the church.

Not all recipes are edible; there's one for neutralizing skunk odor on the family pet.

"For fun, or perhaps through practicality, the Beaver family sent in the skunk remedy," Osborn said.

In September, the church held a "sampling luncheon," with members sharing favorite dishes from the book.

"Our preview luncheon went really well," Osborn said. "The food was out of this world. Too many scrumptious choices ... couldn't even try everything there was so much."

Cookbook contributors include five pastors and their spouses: Dr. Melvin R. Laird, 1912-1919; The Rev. J.T. Burns, 1946-1964; the Rev. Bruce Allison, 1976-1990; the Rev. Paul Gilmore, 1992-2002; and current pastor, the Rev. Phillip Blackburn.

Cookbooks can be ordered by sending $10 plus $3 shipping for each to: Rhoda Holland, 230 Tremont Street, Lincoln, IL 62656.

A sampling of ‘Heavenly Helpings’



Here are some recipes from the "Heavenly Helpings" cookbook compiled by the First Presbyterian Church in Lincoln. Recipes from earlier church cookbooks published in 1906, 1914 and 1953 are included.

Emergency Salad Dressing



Unknown number of eggs

Vinegar

1 teaspoon mustard

2 teaspoons sugar

1/2 teaspoon salt

When you have an accident and break a lot of eggs, not knowing the number, gather up the remnants (all but the shells), measure and add an equal quantity of vinegar. To each cup of this mixture, add mustard, sugar and salt. Cook over boiling water until mixture coats the spoon like cream. Keeps indefinitely.

-1914 cookbook

Apple Bread



3 eggs

1 1/2 cups sugar

1 cup oil

2 cups grated raw apples

3 cups flour

1 teaspoon soda

1/4 teaspoon baking powder

2 teaspoons cinnamon

1/2 cup chopped nuts

Beat eggs until light and fluffy. Add oil, sugar and apples. Sift flour, soda, baking powder and cinnamon. Add to the egg mixture. Stir in nuts. Grease and flour loaf pans. Bake at 325 degrees until nice and brown, about 1 hour. Remove from oven and cool on wire rack. Makes 2 loaves.

- Mildred Holland

Hearty Lasagna Bake



3 pounds ground round

2 jars Bertoli's spaghetti sauce with basil and tomato

1 large carton of ricotta cheese

1 large package of shredded mozzarella

4 eggs

1 cup grated parmesan

Olive oil spray

Oregano

Lasagna noodles, no boil

Preheat oven to 350 degrees. Cook ground beef. Add sauce and sprinkle with oregano. Mix. Spray 4 1/2 quart baking dish and spoon in sufficient sauce to cover bottom. Layer with noodles. Combine ricotta with beaten eggs and parmesan cheese. Cover noodles with half of ricotta mixture. Layer on half of the mozzarella. Repeat with layer of sauce, noodles, ricotta and mozzarella. Cover with foil. Bake 55 to 60 minutes.

Sweet and Sour Pork Skillet



1 pound boneless pork, cut in 3/4-inch cubes

1 13 1/2-ounce can pineapple tidbits

1/4 cup vinegar

1 1/8 teaspoons salt

1/2 teaspoon garlic salt

2 tablespoons sugar

1 cup rice

1 green pepper, cut into small squares

1 tomato, cut into thin wedges

Using cooking oil, brown pork in a 10-inch skillet; drain. Drain pineapple, reserving liquid. Add water to liquid to make 2 1/2 cups. Add liquid, vinegar, salt, garlic salt and sugar to pork; stir. Bring to boil. Reduce heat; cover and cook over low heat 20 minutes. Remove cover; stir in rice. Cover and continue cooking about 25 minutes or until liquid is absorbed and pork is tender. Stir in pineapple tidbits, green pepper and tomato wedges. Heat through. Makes 4 to 6 servings.

-Stephen Kasa

Ralph's Relish



48 large green tomatoes

16 large onions

16 large green peppers

6 large red peppers

15 cups vinegar

7 cups sugar

8 tablespoons mustard seed

4 tablespoons celery seed

6 tablespoons salt

Grind and mix together vegetables. Drain well for several hours or overnight. Add vinegar, sugar and spices to drained vegetables. Cook slowly for 1 hour or until thickened. Can while hot and seal well.

-Ralph Gosda

Baked Fish



A whitefish or any good-sized fish, weighing 3 pounds or more

1 1/2 pints of dry bread moistened with tomato juice

1 cup chopped celery

Salt and pepper

Flour

Celery stalks

Butter

Clean and rinse; wipe dry. Sprinkle salt and pepper inside and out. Make a dressing of a pint and a half of dry bread moistened with tomato juice and 1 cup chopped celery. Fill the fish with dressing and sew or tie it up. Flour slightly and lay on celery stalks with bits of butter. Bake 1 1/2 hours in 1 1/2 pints of water.

-Mrs. J.W. Derr, Mildred Holland's Grandmother

Skunk Neutralizer



1 quart 3 percent hydrogen peroxide

1 cup baking soda

1 teaspoon dishwashing liquid

Mix all ingredients together and rub the mixture through the dog's fur as you would shampoo. Be sure to avoid the eyes! Rinse well with clear water. Veterinarian recommended.

-The Beavers

Glace nuts



Peanuts, pecans or filberts

2 cups sugar

1/2 cup water

1/2 teaspoon cream of tartar

1 teaspoon butter

Boil sugar and water; add cream of tartar, which has been dissolved in cold water. Add butter; cook 4 minutes more and pour over the peanuts, pecans or filberts in a buttered dish.

- Mrs. Melvin Laird, wife of minister 1912-1919

Christmas Cranberry Cookies



1/2 cup sugar

1/2 cup firmly packed brown sugar

1/4 cup soft butter

2 tablespoons milk

1 teaspoon lemon juice

1/2 teaspoon vanilla

2 eggs

1 1/2 cups flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 cup fresh cranberries, chopped

1/2 cup chopped pecans

In large bowl, combine sugar, brown sugar and butter; beat well. Add milk, lemon juice, vanilla and eggs; blend well. Mix dry ingredients and add to beaten mixture; mix. Stir in cranberries and nuts. Drop on greased sheets. Bake at 325 degrees for 15 to 20 minutes. Makes 3 dozen.

-Mildred Holland, 96, oldest and longest member of the church

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Take a look
Cookbook contributors Rhoda Holland, right, Marilyn Kasa, left, and Diane Osborn, center, pose in Holland's kitchen with food and the "Heavenly Helpings" cookbook produced by members of First Presbyterian Church, Lincoln. (Pantagraph/STEVE SMEDLEY)
Mildred Holland, 96, the longest-serving member of the First Presbyterian Church, Lincoln, samples her apple bread made from an old recipe, while in her Lincoln kitchen. (Pantagraph/STEVE SMEDLEY)
From bottom left, clockwise, Spanish Noodles, Date Nut Snack Bars, Six Week Bran Muffins, Hearty Lasagna Bake, Sweet & Sour Pork, Quick and Easy Cranberry Salad. (Pantagraph/STEVE SMEDLEY)
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