Minden First Baptist Church choirs are selling cookbooks titled "The First Gospel Hour." As a joint effort, the recipes in this book were donated from various choir members ... and when I say choirs I literally mean plural CHOIRS.
The church is blessed to have a remarkable, multi-talented music director, Todd Dubose.
He stays totally occupied teaching and directing three choirs and an orchestra. His other tasks include coordinating the music for Sunday church services and other church events.
Most recently he, with the help of the sanctuary's "Celebration Choir," produced a musical CD titled "Southern Offerings" also for sale.
Yet with all his multiple responsibilities, Todd maintains a sparkling charisma and sense of humor. He is a very positive person.
I am a member of the senior adult choir, "Voices of Praise." I try to sing a "joyful noise" but it's mostly noise. Anyhow I do take pleasure in being part of the group much more talented than myself.
It is a known fact "When Baptist meet, they like to eat" so the church has some amazing cooks with KEEPER recipes. I mean tried - and - true home cooking recipes. One of my favorite kind of cookbooks are the ones sold by churches.
This week's recipe is taken from page 140 and was submitted by Ruth Crisler. It could be a perfect accompaniment for Thanksgiving dinner.
The cookbook may be purchased at the church from Todd's secretary, Amber. Cost is $20. The money that is raised will help defray the cost of producing the CD.
2 (20 oz.) cans chunk pineapple, drained and reserve juice
1/2 cup white sugar
1/2 cup brown sugar
5 – 6 Tbsp. plain flour
2 sticks margarine melted separately (I would use butter)
1 cup pineapple juice
1 cup shredded sharp cheddar cheese
1 cup Ritz crackers
Preheat oven to 350 degrees.
Pour drained pineapple chunks in a casserole dish and set aside.
Combine white sugar, brown sugar and flour and set aside.
Combine the pineapple juice with 1 stick of melted margarine and add sugars and flour mixture; cook on low until it lightly thickens.
Pour this mixture over the pineapple chunks.
Cover with cheddar cheese and the crushed Ritz crackers.
Spoon the second stick of melted margarine over the top and bake 40 minutes.
Note: A correction for my recipe for "Pumpkin Dip," page 158. Please add 1/2 cup of canned 100 percent pure pumpkin to the list of ingredients.