Collecting Cookbooks

I’ve collected cookbooks for years, first more as a professional reference than a personal guide. A few years ago when a relative lamented that her well loved copy of a 1970’s Better Homes and Gardens cookbook had fallen apart, I pulled out my pristine copy and gave it to her.

I view recipes as a fashion trend much like home décor or clothing. The recipes in cookbooks from 30 years ago don’t sound as appealing as new fresh ideas with today’s popular foods. There are a few exceptions for long-loved family favorites, but generally I’m not a roast-mashed-potatoes-gravy sort of cook (much to my husband’s dismay).

Everyone seems to have a stash of cookbooks, but I’d like to recommend one more. The Eureka United Methodist Church Women have just published a nice spiral bound collection of favorites. It includes recipes from many of the church’s members like Susie P (know for her cinnamon rolls), Deb D (a culinary-schooled former professional chef), Peggy B (lots of State Fair blue ribbons), and Vernadine S (the kitchen chair and also a good cook). I even added a few recipes.

One of the favorites out of our church kitchen is UMW’s Party Potatoes (also known as Funeral Dinner Potatoes). Its similar to many other recipes, but somehow, this one just tastes better!

UMW’s Party Potatoes

2 lb. hash browns, thawed

1 ½ (15-oz) cans cream of chicken soup

1 (16-oz) carton sour cream

1 tsp. salt

1 tsp. pepper

2 cups cheddar cheese, shredded

1/3 cup butter

3 cups crushed corn flakes

¼ cup butter, melted

Mix hash browns, soup, sour cream, salt, pepper, 1/3 cup butter and cheddar cheese. Pour into baking dish. Mix the 3 cups of crushed corn flakes with ¼ cup melted butter. Sprinkle on top of hash brown mixture. Bake in 350 degree oven for 1 – 1 ½ hours or until bubbly.

Don’t forget to stop by the United Methodist Church in Eureka or see a UMW member to get your copy of the cookbook!