To Stir with Love: Favorite Recipies from the Families of Concord Presbyterian Church 1976
I think this is my first book with a typo (recipies) on the cover but let’s ignore that in favor of the awesomeness that is To Stir With Love, an obvious reference to the novel, movie, and song To Sir, With Love. I cannot resist a movie allusion title.
This book has a couple of notes from a former owner– Ann Pickering’s Crabbies were noted as “very good”– which is always fun to find.
There are many appetizer recipes, the usual Mid-Atlantic seafood recipes, party recipes, and a whole chapter about cooking for 50. I really like it when they have a section for cooking for a crowd–you don’t find a lot of large-yield recipes out there and if you are a member of a church or a social group, there is probably a larger than-usual chance you might have to make a lot of a one dish at some point.
Really, there are a good amount of typos in the book. I wouldn’t want to type out (on what appears to be a literal typewriter) all these recipes so I will forgive Carol Higbee, who is credited with the typing, and Adel Sprauer and Jane Kutsch (the credited editors) for any mistakes. They don’t really take away from he recipes.
There were also some odd little passages like the one below. I’m tagging it a quippy quote but it’s not quite that. Any suggestions?
Some recipes are credited to multiple people–did they make it together or did they all share the same recipe? and few to “Acme Party-Line Luncheon” which I’d love to know more about. Were they all members of the same party line and had a luncheon? The seventies sound late for that.
I don’t have words for the following recipe so I present it with no comment.
There were also a couple of recipes with what I like to think of as “mysterious recipe names” like Jerry Crock’s Golfers Casserole which called for beef cubes, onion soup mix, two kinds of condensed soup and 1/2 cup red wine. What makes it a Golfer’s Casserole? Similarly intrigued by Lucy Bannister’s “Mom’s Berry Cat” (and accompanying5 Berry Cat Sauce) which seems to be a free-form pie or galette with blackberries and puzzlingly hot water poured in the pan.