By By Penny Randall / staff writer
April 24, 2002
In its 17th year, the Poplar Springs Drive United Methodist Church Spring Festival is still going strong.
Proceeds from this year's event will benefit LOVE's Kitchen.
For Rosemary Blackwell, chairperson of the event and a member of the church for 20 years, the festival is a way to help a needy organization.
The Spring Festival is set for Saturday from 10:30 a.m.-1:30 p.m. at the church. Shrimp plates are the specialty at this year's festival.
The plates are $7 each and include a portion of boiled shrimp, potatoes, corn on the cob, sausage, mushrooms and Texas toast.
Baked and frozen goods will go on sale at 10:30 that morning. Items include homemade bread, cakes, pies and cookies. Frozen casseroles and dressing will also be available.
Tickets may be purchased in advance from any church member or at the church office. Orders of five or more plates will be delivered upon request. Call the church office at 485-5598 in advance for delivery orders.
The following recipes are from the church's cookbook "Bless This Food." The cookbook will be on sale at the event.
Broccoli Bread
1 box Jiffy cornbread mix
4 eggs
10 ounces frozen Bird's Eye broccoli, chopped
3 teaspoons grated onion
2 cups grated Cheddar Cheese
1/2 stick oleo
Defrost broccoli and squeeze excess water. Beat eggs well. Add cornbread mix, onion, cheese and broccoli. Spray 18 muffin tins or a 9 inch by 13 inch casserole with Pam. Melt1/2 stick of oleo. Add 1 tablespoon of the melted oleo to each muffin tin or1/2 stick to casserole. Bake at 350 degrees for about 20 minutes or until done like bread.
(Recipe courtesy of Virginia Samuelson)
Shrimp &Rice Casserole
4 tablespoons. oleo
2 pounds shrimp, cooked
1 cup rice, cooked
1 cup half &half cream
1/4 cup tomato sauce
1/2 cup celery
1 small onion
3 cloves garlic
1/2 teaspoon red pepper
2 bay leaves
1 bell pepper
1 cup sharp cheese
Chop celery, onion, garlic, bell pepper and tenderize in oleo with bay leaves. Remove bay leaves and add cooked rice, shrimp, tomato sauce, cream and red pepper and put in casserole. Bake at 350 degrees for 20 minutes, covered or until it's heated thoroughly. Uncover, sprinkle cheese on top and bake 5 minutes longer.
(Recipe courtesy of Julia Burnett)
Fiesta Corn Casserole
1 package Fiesta cornbread mix
1 can Fiesta corn
1 can cream style corn
8 ounces sour cream
1 stick melted margarine
1/2 cup grated Cheddar cheese
Mix well and bake uncovered at 400 degrees until lightly browned. Spread another1/2 cup grated cheese on top while hot.
(Recipe courtesy of Evelyn Harrison)
Chocolate Sheath Cake
2 cups flour, sifted
3 to 4 tablespoons cocoa
1 stick oleo
1 teaspoon soda
2 eggs, slightly beaten
2 cup sugar
1 cup water
1/2 cup shortening
1/2 cup buttermilk
1 teaspoon vanilla
Combine flour and sugar. Combine cocoa, water, oleo and shortening, bring to a rapid boil. Add flour mixture. Dissolve soda in buttermilk, add with eggs and vanilla to batter. Mix well, pour into greased, floured 11 inch by 16 inch pan. Bake at 350 degrees for 20 minutes.
Icing
3 to 4 tablespoons cocoa
1 stick oleo
1 teaspoon vanilla
6 tablespoons milk
1 box powdered sugar
1/2 to 1 cup chopped nuts
Bring to a boil cocoa, milk and oleo. Add sugar and vanilla, mix well. Add nuts and spread on cake when removed from oven.
(Recipe courtesy of Veda Brown)