Beaufort church's cookbook provides a taste of fall

features@islandpacket.comOctober 15, 2013 


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    What: Carteret Street United Methodist Church Fall Bazaar

    When: 8 a.m.-2 p.m. Oct. 19

    Where: Carteret Street United Methodist Church, 408 Carteret St., Beaufort

The excitement can be heard in Gloria Hamilton's voice as she shares the preparations for the Carteret Street United Methodist Church Bazaar.

"Every year, the church gets pumpkins from New Mexico to sell. The proceeds go to the youth programs," Hamilton said.

"Members and friends of members round up their treasures, and clean out attics, and items are priced for this special occasion. There's a bake sale of delicious homemade jams, jellies, pies, cakes, cookies. On the grounds, barbecue will be cooked and dinners sold," she said. "The event is a fun time for everyone. We pray for sunshine on Oct. 19."

Hamilton is a member of the church's Lydia Nelson McAfee Circle, which meets every third Sunday afternoon. There are eight active members in this circle, one of five women's circles at the church.

The circle is named for Lydia Mae Nelson, one of four children of Edward H. and Annie B. Nelson. Lydia Mae Nelson was born Nov. 9, 1910 in Beaufort, N.C., and moved to Beaufort, S.C., when she was 9 years old. Active in church work, she played the piano and later became church organist. She married Arthur McAfee, a Navy career man, and moved many times. At the time of her death, she was the South Carolina treasurer of the United Methodist Women.

The church's women's circles participate in mission projects with a special emphasis on women, youth and children.

Last year, the church released a cookbook, "Food for the Soul," which has recipes from the members of this circle.

Autumn Apple Crisp

For a printable 4X6 recipe card, click the link at right.

  • 2 1/2 lbs. apples, cut into 1/2 inch chunks
  • 1/2 cup dried cranberries
  • 1/4 cup maple syrup
  • 3/4 cup plus 1/2 tablespoon all purpose flour
  • 1/2 cup brown sugar
  • 1/2 cup old fashion oats
  • 1 teaspoon cinnamon
  • 1 stick cold butter, cut in chunks
  • 1/2 cup pecans, chopped
Preheat oven to 375 degrees. Put the apples in a 9 1/2 inch, 2 quart pie pan. Mix in the cranberries, maple syrup and 1/2 tablespoon flour. Set aside. For the topping put 3/4 cup flour, brown sugar, oats, cinnamon and butter in a food processor and pulse to form moist clusters. Scatter the topping on the apple mixture. Top with pecans. Place pie pan on a parchment lined sheet. Bake for 40 to 50 minutes. Serve warm at room temperature or serve cold. Serves 10.

Source: Gloria Hamilton, Carteret Street United Methodist Church cookbook, "Food for the Soul"

Salmon Rice Souffle

For a printable 4X6 recipe card, click the link at right.

  • 2 cups cooked rice
  • 1 1/2 cups grated cheese
  • 1 tablespoon dried onion
  • 2 (14.75 oz.) cans red salmon
  • 3 eggs, beaten
  • 3/4 teaspoon dry mustard
  • 1/4 cup melted butter
  • 1 cup milk
Preheat oven to 350 degrees. Mix together cooked rice, grated cheese, and onion. Blend salmon, eggs, mustard, butter and milk. Stir all together and bake in a casserole dish for 35 minutes.

Source: Brenda Harlan, Carteret Street United Methodist Church cookbook, "Food for the Soul"

Gingersnap Cookies

For a printable 4X6 recipe card, click the link at right.

  • 3/4 cup shortening
  • 1 cup sugar
  • 1/2 cup molasses
  • 1 egg
  • 2 cups flour, sifted
  • 2 teaspoons baking soda
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
Melt shortening and let cool. Add sugar, molasses and egg. Beat well. Add sifted flour, baking soda, ginger, cinnamon and salt, and mix well. Chill. Roll into a log, and roll in sugar. Cut in slices and bake at 375 degrees for 12-15 minutes.

Source: Priscilla Kimball, Carteret Street United Methodist Church cookbook, "Food for the Soul"

Hot Artichoke Dip

For a printable 4X6 recipe card, click the link at right.

  • 1 (14-oz.) can artichoke, drained and rinsed
  • 1/2 cup mayonnaise
  • 1/2 cup grated Parmesan cheese
Preheat oven to 350 degrees. Chop artichokes. Mix with mayonnaise and cheese. Put mixture in an oven proof serving dish. Bake for 15 minutes or until slightly browned. Serve with chips or crackers.

Source: Joan Sedlacek, Carteret Street United Methodist Church cookbook, "Food for the Soul"

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