100th Anniversary Cookbook
Central Christian Church
A Taste of Heaven
100th Anniversary Cookbook
This one-hundredth anniversary cookbook is dedicated to all of the women in the church who have served this congregation from 1908-2008. Through their service and their commitment, Central Christian Church has prospered over the past century. Their impact has been felt over the years as they have served in dozens of capacities including teachers, preachers, committee chairpersons, General Board chairpersons, choir members, Church officers, Diaconate, and Elders. Furthermore, they have represented this congregation over the years as goodwill ambassadors, not only in Murfreesboro, but throughout the Brotherhood.
* Our cookbook has eight categories (Appetizers & Beverages, Soups & Salads, Vegetables & Side Dishes, Main Dishes, Breads & Rolls, Desserts, Cookies & Candy, And This & That) .
* There are eight pages chuck full of Helpful Hints.
* It contains the following information pages - Pantry Basics, Herbs & Spices, Baking Breads, Baking Desserts, Vegetable & Fruits, Napkin Folding, Measurements & Substitutions, Equivalency Chart, Food Quantities, Quick Fixes, Counting Calories, and Cooking Terms.
* One of the best features of our cookbook is the Ezel - a hard plastic book stand that is stored in the cookbook when not in use.
Our 100th Anniversary Cookbook has 400 well loved family recipes many of which are made and served at our Wednesday Night Potluck dinners.
Our Taste Of Heaven Cookbook is for sale for $15.00 plus shipping. While Supplies Last.
Proceeds from the cookbook will be split between the CWF (Christian Women's Fellowship) as well as the CYF (Christian Youth Fellowship) and used for various outreach projects within these two groups.
Contact our church office to place your order.
by Bubba Woodfin
3 cups cornmeal, 1cup sugar, dash of salt, 2 eggs beaten, 1/4 cup vegetable oil,
1 cup shredded Cheddar cheese, 1/3 (15-oz) can cream-style corn.
Directions: Mix together cornmeal, sugar, salt, eggs, oil, cheese, and corn. Place in a greased 9x13 pan. Bake at 350 degrees for about 35 minutes or until top browns.
Bethany Hills Camp Chicken Casserole
by Karen Sparks
2 cups chicken (cooked & cubed), 2 cups cooked rice, 1 cup celery (chopped), 1/4 cup onion (chopped), 1 cup chicken broth, 1 can cream of chicken soup, 3/4 cup mayonnaise, 2 tsp.salt, 1/2 tsp. black pepper, crushed corn flakes (for topping), slivered almonds (for topping)
Directions: Preheat oven to 350 degrees. Spray 2 1/2 quart casserole dish with cooking spray. Cook the celery and onion in the broth until transparent. Do not drain. Mix all ingredients. Put in casserole dish. Bake covered for 30 minutes. Uncover and top with crushed corn flakes and slivered almonds. Bake uncovered for 15 more minutes.