Front row, from left, are Pam Willingham, Cortney Willingham, and Jean S. Fulton. Back row left to right: Dianne Cumberland, Elsie Cumberland and Dorothy Cumberland.
Front row, from left, are Pam Willingham, Cortney Willingham, and Jean S. Fulton. Back row left to right: Dianne Cumberland, Elsie Cumberland and Dorothy Cumberland.
Members of Bond Baptist Church will mark the church's 175th anniversary later this month with a homecoming celebration featuring a message by a former pastor and special music followed by an array of good food and fellowship.

After all, the church is home to many talented cooks.

The church, on Mississippi 21 north, has been serving the people of the Bond community since April 1839.

The church originally consisted of eight charter members and was named New Hope Baptist Church. In 1849, a new church building was constructed and remained in use until 1928 when another building was erected. The current building was constructed in 1950, and the name was changed to Bond Baptist Church a year later.

The congregation is currently under the leadership of Pastor Thomas Willingham and his wife, Pam.

In 1976, Bond became an active member of the Neshoba County Baptist Association. Bond has remained faithful to mission projects supported by the Neshoba Baptist Association through their time and monetary offerings.

The people of Bond Baptist are dedicated to serving their community and spreading the gospel.

Many of their church ministries are centered on food. Whether it is fellowship meals at the church, community breakfasts at The Store, stocking the food pantry for those in need, serving hot meals in the community or providing meals to families who have lost loved ones, the ladies and men of Bond Baptist Church know food.

The church invites the public to join them on April 27 at 11 a.m. for their annual Homecoming Celebration as they celebrate 175 years in service to their Lord and Savior, Jesus Christ.

Guest speaker for the day will be former pastor, Bro. Hubert Yates, and special music will be provided by Tracy Yates.

A few of the ladies shared some of their favorite recipes below. No doubt you will find some of these dishes on the menu that day.



Elizabeth Willingham's Pumpkin Roll

Roll:

3 eggs

1 cup white sugar

2/3 cup solid pack pumpkin puree

2/3 cup all-purpose flour

1/2 teaspoon soda

Filling:

1 cup chopped pecans

1 cup confectioners' sugar

1 tablespoon vanilla extract

3 tablespoons butter

12 ounces cream cheese

Combine ingredients for the roll and mix with mixer until smooth. Using a large cookie sheet, cover with foil, putting the shiny side down. Spray with pan spray. Pour roll mixture onto foil-covered sheet and pat it out to all edges. It will make a thin cake when done. Bake 15 minutes at 350 degrees. Spread a cheese cloth or white dish towel on the counter and cover it with powdered sugar. Dump the baked roll on the cloth. Combine ingredients for filling while cake is cooking, in a sauce pan and melt over low heat. Cool and spread filling over roll, roll like a jelly roll. Slice and serve.

-Pam Willingham



Shrimp Salad

3 pounds shrimp - If small shrimp, cooked and peeled leave whole, if large, cut into pieces.

Finely chop the following:

1 cup celery

1 small can water chestnuts

1/2 cup red bell pepper

1/2 cup yellow bell pepper

1/2 cup orange bell pepper

1/2 cup green bell pepper

1/2 cup purple onion

1/2 cup green bunch onion

1 teaspoon. red pepper

1/2 teaspoon salt

1/2 teaspoon white pepper

2 cups mayonnaise (little more if needed)

Combine all ingredients in large bowl and mix. NOTE: 3 pounds of chopped chicken may be substituted for the shrimp and add an additional cup of mayonnaise for delicious chicken salad.

-Dianne Cumberland



Broccoli Cheese Cornbread

1 box Jiffy cornbread mix

1 (10 ounce) box chopped broccoli (large pieces)

1 small onion, chopped

2 cups sharp shredded cheese

3 eggs, beaten well

Mix eggs; add onion, cheese and broccoli and mix well. Add cornbread mix. Lightly grease 9x13 inch pan. Add mixture. Pour 1/2 stick melted butter on top. Bake at 400 degrees for 30-40 minutes or until set and brown on top.

-Jeannie McKay



Big Mama's Meatloaf

2 pounds ground chuck

1 large onion, chopped

1 medium bell pepper, chopped

2 large eggs

1/2 cup oats (Quaker Quick)

1-12 ounce can evaporated milk

Salt and pepper

Mix all ingredients together in large bowl (better if mixed by hand). Make two loaves. Bake in iron skillet at 3250 for 45 minutes. Turn loaves over. Slice 2 onions and place around loaves. Bake for 30 minutes longer. Remove to deep serving dish.

While loaf is baking, mix sauce in bowl.

1 cup Hunt's catsup

1/2 cup water

2 heaping teaspoons brown sugar

1/2 teaspoon chili powder

1 tablespoon Worcestershire sauce

Add sauce to skillet where you cooked the meatloaf and simmer for 5 minutes. Pour over meatloaf and serve.

-Jane Cumberland



Potluck Fruit Salad

1 can (20 ounces) pineapple chunks

2/3 cup sugar

2 tablespoons all-purpose flour

1/4 cup orange juice

1 tablespoon lemon juice

2 eggs, lightly beaten

2 cups whipped topping

3 pints fresh strawberries, sliced

6 cups green grapes

6 medium firm bananas, cut in 1/2-inch slices

6 kiwi fruit, peeled, halved and sliced

Drain pineapple, reserving juice; set pineapple aside. In a saucepan, combine sugar and flour. Stir in orange juice, lemon juice and reserved pineapple juice. Bring to a boil. Remove from heat. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a boil; cook and stir for 2 minutes or until thickened.

Cool to room temperature, stirring several times, about 20 minutes. Fold in whipped topping. In a large bowl, combine strawberries, grapes, bananas, kiwi and pineapple. Add dressing; toss. Serve immediately.

-Frances Lindsey



Chocolate Cobbler

Cake:

3/4 cup sugar

1 cup plain flour

3 tablespoons unsweetened cocoa powder

1 teaspoons baking powder

1/4 teaspoon salt

1/2 cup milk

1/3 cup melted better

1 teaspoon vanilla flavoring

Topping sauce:

1/2 cup sugar

1/2 cup brown sugar

1-1/2 cup hot water

4 tablespoons unsweetened cocoa powder

Cake: Preheat oven to 350 degrees. In a bowl whisk together the sugar, flour, cocoa, baking powder and salt. Add milk, butter and vanilla and mix until smooth. Pour into 8/8 baking pan that's been lightly sprayed.

Topping Sauce: In a small bowl mix together the sugars and cocoa and sprinkle evenly over cake batter, then pour the hot water over the top. Do not stir.

Bake about 45 minutes or until the middle is mostly set. Cool 15 minutes before serving. Spoon the sauce on the bottom over the cake when you serve it.

-Dorothy Cumberland