COOK/Relay team compiles cookbook
Wednesday, February 6, 2013 12:00 AM
Lowe's Relay for Life team has compiled a new cookbook to raise funds for the American Cancer Society.
From left are Susan Adcock, Rose Callahan, Penny Todd, Regina Holt and LuLu Mears. Not pictured is Tameka Wilson.
"Building for a Cause" is available for purchase at Lowe's, Hospital Discount Drugs and Ronnie's Steak and Grill. Prices are $15 for one and two for $25.
The book project was started by Penny Todd, a receiving/RTM clerk at Lowe's. She was able to get five others to join in: Susan Adcock, a department manager; Regina Holt, the store manager; LuLu Mears, a pro desk CSA; Rose Callahan, a product service associate; and Tameka Wilson, the assistant store manager.
Outside of the six, 15 other associates assisted with the project. Recipes were gathered from the group, as well as friends, family, customers and other associates.
Todd said that she wanted to help the cause and get more involved in the community, noting that each member of the group had been affected by cancer.
The group recalled one fellow associate at the store that lost a son to cancer.
Callahan is a cancer survivor.
To help, the group decided to create a cookbook.
It has over 400 recipes spread out over seven categories, Mears said.
The categories range from appetizers and meats to beverages and even animal treats. It even has cooking tips.
The title came from Mears, who admitted,with a laugh, that she came up with it while driving down the road.
The group hopes to raise $5,000 from the books to donate to Relay later this year.
"We've already raised $1,800," Todd said. "Reaction has been good and everyone is pleased."
To further help the cause, the group is selling Rada Cutlery knives.
During the interview, Mears asked that people come in and buy a knife or book to help raise money.
Todd explained that they are confident they'll raise the $5,000 and thanked everyone who helped out.
The group has selected a few of their favorite recipes from the book.
1 1/2 pounds ground beef
1/2 cup chopped onions
1/2 package taco seasoning
2 cup frozen corn
1 can Rotel tomatoes
1 package grated cheese
1 box of prepared Jiffy cornbread mix
Preheat oven to 400 degrees. Brown beef and onions - drain. Mix in seasoning, corn and tomatoes. Cover with a thick layer of cheese. Cover with Jiffy mix. Bake for about 30 minutes.
- In Memory of Crystal Thomas
Buttermilk Chocolate Cake with Fudge Icing
1 cup buttermilk
2 teaspoon baking soda
2 cup white sugar
3 tablespoon unsweetened cocoa powder
1/2 cup vegetable oil
2 teaspoon vanilla extract
1 cup boiling water
2 cup all-purpose flour
Preheat oven to 350 degrees. Grease/flour 9x13 inch pan. In medium bowl, combine buttermilk and baking soda. Set aside in a warm place. In large bowl, mix together 2 cups sugar, eggs, 3 tablespoon cocoa powder, oil, and 2 teaspoon vanilla until blended. Stir in the boiling water, then gradually beat in the flour. Stir in the buttermilk mixture. Pour batter into prepared pan. Bake for 30 minutes, or until a toothpick comes out clean. Allow to cool.
1 cup white sugar
1/2 cup unsweetened cocoa powder
1/4 cup milk
1/4 cup butter
1 teaspoon vanilla extract
In a saucepan, combine 1 cup sugar, 1/2 cup cocoa powder, milk, butter and 1 teaspoon vanilla extract. Bring to a boil, and cook for 1 minute. Remove from heat. Using an electric mixer beat icing for 3 minutes, or until it thickens to spreading consistency. Pour over completely cooled cake.
- Regina Holt
Smoky Bacon Wraps
1 (1 pound) sliced bacon
1 (16 ounce) package, mini-smoked sausage links
1 cup brown sugar
Cut each bacon strip in 3 pieces. Wrap one piece of bacon around sausage. Insert toothpick to hold together. Place in a drip baking pan. Cover bottom with foil. Sprinkle with brown sugar. Bake uncovered at 400 degrees for 30-40 minutes or until back is crisp and the sausage is heated through. Yield: 3 1/2 dozen
- Rose Callahan
2 cup white sugar
1 3/4 cup molasses
2 cup cream
1 cup butter
1 teaspoon vanilla
Mix sugar, molasses, half of cream, butter and vanilla. Bring to a boil over low heat. Stirring constantly add remaining cream. Don't allow boiling to stop. Boil until piece of mixture forms firm ball in cold water (250 degrees). Pour into buttered 9x9 inch pan. When cool cut into squares.
- Penny Todd
1 pound ground beef mixed vegetables
1 can rotel tomatoes
noodles (which ever kind you want)
cream of mushroom (1 large or 2 small)
Brown ground beef; drain. Cook noodles and vegetables together. Then combine together and add rotel and cream of mushroom. Layer cheese on top and bake until cheese is melted. Bake on 375 degrees.
- Tameka Wilson
1 can cream of mushroom soup
1 can cream of chicken soup
1 medium onion, diced
1/4 cup mayonnaise
1/2 cup sour cream
1/4 teaspoon each garlic salt and pepper
4 cup cooked chicken (bite size pieces)
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1 box lasagna noodles (cooked, drained)
1/2 cup parmesan cheese
Mix all ingredients except noodles and parmesan cheese. In a 9x13 inch baking pan, alternate one layer of chicken mixture and one layer of noodles, repeat. Top with parmesan cheese. Bake at 375 degrees uncovered for 45 minutes.
- Taylor Adcock