Farmville Presbyterian Church understands the value of Feeding the Flock. Their recently released cookbook of the same name includes over 400 recipes from “some of the best cooks in town” – both inside and outside the church.

“What you have here is a revelation of God's blessings. Not just in the recipes; but in the work of this book,” Dr. Thomas Robinson, pastor of Farmville Presbyterian, wrote in the cookbook's beginning pages. “This started off as a small project to share good food enjoyed at church suppers. It morphed into an opportunity for people inside and outside our church to share recipes.”

“People really embraced the project – it started small and grew,” stated Helen Smith, a member of the Cookbook Committee. “Everyone enjoyed working on it.”

Others on the committee are Betty Jenkins, chairperson; Margaret Carter, Helen Clevenger, Lazelle Jackson, Abby Kelsey, Sadie Kelsey, Ann Morton Neale, Frances Pairet, Elizabeth Ragland, Lee Scott, and Kay Whitfield.

The 150-page, spiral-bound cookbook begins with a brief history by Dr. Carolyn Wells, titled “The Unbroken Chain.

“Indeed, it has often been said that our church has 'the best cooks in town.' We hope these recipes will reinforce this opinion, and will forge yet another link in the unbroken chain that binds us to our heritage and our future,” Dr. Wells said.

Feeding the Flock is the aim of this cookbook in more ways than meet the eye. Proceeds from cookbook sales will be given to Heifer International, an international mission project that provides livestock and materials to people in need all over the world.

Cookbooks are $14 and are available at the Farmville Presbyterian Church office; call 392-4243 for more information.

The following recipes from Feeding the Flock, all wonderful choices for Sunday dinner, include: Apple Spinach Salad, Beef Roast, Mashed Potatoes Supreme, Worsham Rolls, Green Tomato Cake.

APPLE SPINACH SALAD

By Frankie Sandford

2 6-oz. pkg. baby spinach, 2 Granny Smith apples, chopped, 1/2 c. salted cashews, 1/4 tsp. celery salt,

1/4 c. sugar, 1/2 c. raisins, 2 T. balsamic vinegar, 1/4 c. oil

Combine spinach, apples, raisins and cashews in serving bowl. Whisk together sugar, vinegar, oil and salt until well blended. Pour over salad, tossing gently. Serve immediately. Yield: 4 to 6 servings.

BEEF ROAST

By Martha Tennant

2 to 3-lb. rump roast, 1 can cranberry sauce, 1 pkg. onion soup mix

Cut all the fat off the rump roast. Put in slow cooker. Add the onion soup mix and can of cranberry sauce. Cook on low for 6 to 7 hours.

MASHED POTATOES SUPREME<br />
By Louise McKissick

4 c. hot mashed potatoes, 2 tsp. grated onion, 3 c. cottage cheese, salt/pepper to taste, 1 c. sour cream

Mix together all ingredients and pour into a baking dish. Sprinkle with paprika and dollop with butter. Bake at 350 degrees until hot and bubbly.

Note: I received this recipe from Gladys Carson. My children and grandchildren have loved this. They still call it “Mrs. Carson's Potatoes.”

WORSHAM ROLLS

By Myrna McKay

1 pkg. dry yeast, 1/4 c. sugar, 3 T. warm water, 1 c. warm water, sprinkle of sugar, 3-1/3 c. all purpose or bread flour, 1 egg, 1 tsp. salt, 1/3 c. shortening

In a small bowl, dissolve yeast and sprinkle of sugar in 3 T. warm water. In a second small bowl, beat egg with salt, 1/4 c. sugar and 1 c. warm water. In a large bowl, cut shortening into flour with a pastry blender. Stir yeast mixture into egg mixture. Stir liquid mixture into flour and shortening. Rub over top with melted butter; cover and let rise until double. Make into rolls.

Note: If you are not accustomed to making yeast rolls, try this method: Put approximately 1/2 c. flour in a flat pie pan or plate, dip hands in flour, and mold the dough into a ball. Continue to dip hands in flour; pull off enough dough to shape into a small ball. Dip hands in flour as you pull and shape each piece of dough. Place 1 inch apart or close together, depending on whether you want individual rolls or pull-apart rolls. Place on a flat bread pan, cookie sheet, or round cake pans. If you place these slightly touching (pull-apart rolls), bake about 20 minutes at 350 degrees to golden brown. If you place them separately, bake about 12 minute at 400 degrees to golden brown. Brush with melted butter. Makes 20 to 24 rolls, depending on the size you make them. I usually count on about 2 hours for each rising.

Note: I received this recipe in my 8th grade home economics class, Worsham High School, from my home economics teacher.

GREEN TOMATO CAKE

By Margaret Carter

3 c. all purpose flour, 1 tsp. cinnamon, 2 c. sugar, 1/2 tsp. salt, 2 lg. eggs, 3 c. green tomatoes, chopped, 1 tsp. soda, 1 c. pecans or walnuts, chopped, 2/3 c. oil

Preheat oven to 350 degrees. Spray a 15-cup Bundt cake pan with Pam and flour. In a mixing bowl, combine flour, sugar, eggs, oil, soda, cinnamon and salt. Mix well. Stir in tomatoes and nuts. Spoon batter into prepared pan. Bake until top is brown and springs back when touched and edges are pulling away from sides of pan; approximately 1 hour. Let cool in pan completely before removing from pan. Garnish with confectioners' sugar.