One night in North Carolina, a tired man fell asleep at the wheel, wrecked his car and was badly injured. He eventually died from his injuries.
The man had been a star athlete, scholar, scientist and surgeon who already had made his mark in his profession. He was Dr. Charles Drew, head of Freedman's Hospital in Washington, D.C. He died in 1950.
Dr. Drew was not yet 50 when he died, but already his contribution to medicine had saved hundreds of thousands of lives. Dr. Drew was a pioneer in blood plasma preservation. Before his time there was no efficient way to store large quantities of blood plasma for transfusions. After Dr. Drew, this was no longer a problem, for he discovered a way to preserve plasma in what came to be known as blood banks.
There is no monument with his name in Beaufort, but each time someone donates blood to save a life, certainly a star is placed in his crown. Carteret Street United Methodist Church has hosted a blood drive in its Fellowship Hall for nearly 40 years, former coordinator Mike McFee said. Six times a year, the American Red Cross operates the blood drive at the church. Dick Clarke and other church members make these drives possible.
For some, the organization of the blood drive is their mission. Others donate their time and talent to baking cookies to serve donors. These recipes have been "donated" by the United Methodist Women of Carteret Street Church.
1 cup butter 3/4 cup granulated sugar 3/4 cup packed brown sugar 1 teaspoon vanilla 2 eggs 2 1/3 cup unsifted unbleached flour 1 teaspoon baking soda 1 teaspoon salt 3/4 cup uncooked oatmeal 3/4 cup chopped walnuts or pecans Either 3/4 cup raisins or 1 1/2 cup semi-sweet chocolate chips
Preheat oven to 375 degrees. Combine flour, soda and salt in bowl. Stir well and set aside. In another bowl, cream butter, sugars and vanilla; beat until creamy. Beat eggs until light and fluffy. Gradually stir in flour mix. Add oatmeal, nuts and either raisins or chocolate chips.
Drop rounded spoonful onto ungreased cookie sheets. Bake about 10 minutes until light brown.
Recipe provided by Shelby Berry
Makes: about 3 dozen
1/4 cup plus 3 tablespoons margarine, softened 1 1/4 cups firmly packed dark brown sugar 1 egg 1 teaspoon vanilla 1 cup plus 2 tablespoons flour 1/4 teaspoon salt 1 1/4 cup pecan halves
Beat the margarine and brown sugar in a mixing bowl until light and fluffy. Blend in egg and vanilla. Add flour and salt and mix well. Drop by tablespoon about 2 inches apart, onto ungreased cookie sheet. Press one pecan half into the top of each spoonful of dough. Bake at 350 degrees for about 10 minutes. Remove to a wire rack to cool.
Recipe provided by Jeanie Pickel
Oatmeal Lace Cookies
2 cups quick oats 2 cups sugar 1 cup butter, melted 6 tablespoons flour 1/2 teaspoon salt 1 teaspoon vanilla 2 eggs 1/2 teaspoon baking powder
Preheat oven to 350 degrees. Cover cookie sheets with aluminum foil. Mix all ingredients and drop batter on cookie sheets, spacing 2 inches apart. Bake 8-10 minutes, cool on rack, peel from foil when cooled.
Recipe provided by Trudy McAlhaney
Makes: About 4 dozen cookies
1/4 cup shortening 1 cup brown sugar 1 egg 1/4 cup molasses 2 teaspoons baking soda 1 teaspoon cinnamon 1 teaspoon ginger 1/2 teaspoon cloves 1/4 teaspoon salt 2 1/4 cups flour
Cream shortening, brown sugar, egg and molasses. Mix in remaining ingredients, then cover and chill one hour. Heat oven to 375 degrees. Shape dough by rounded teaspoonful into balls. Dip tops in granulated sugar. Place balls, sugar side up, 3 inches apart on greased baking sheet. Bake 10-12 minutes. Immediately remove from baking sheet. Cool completely before storing.
Recipe provided by Betsy Calhoon
ONLINE EXCLUSIVE: Old Fashioned Shortbread Cookies
1 cup butter (two sticks) 1/2 cup sugar 2 1/2 cups flour, plus 1/4 to 1/2 cup for kneading and rolling out cookies 1/4 cup powdered sugar (optional)
Preheat oven to 325 degrees.
Cream butter until light and gradually add sugar. When well blended, gradually add flour until it is well mixed and begins to pull away form the side of the mixing bowl, forming a ball. Sprinkle surface of work area with a little bit of reserved flour and knead the ball of cookies a few times until you have a ball that is easy to handle; roll out into a rectangle. Cut into 1-by-4 inch squares, triangles or circles. Place on an ungreased cookie sheet and bake for approximately 25-30 minutes, or until bottoms are lightly browned and center is set. Remove from oven and place on cooling rack. Leave them plain or sprinkle with powdered sugar. Store in airtight container. If you want these cookies to be more like pecan sandies, substitute brown sugar and before rolling out, mix in 1/4 cup very finely chopped pecans.
Recipe provided by Priscilla Kimball