Use this online forum to share a fond memory or story or even a recipe. What was it like eating at grandmother’s dinner table? What have you learned about cooking from others? Tell us about your experiences making an Inglenook recipe—new or old. Do you have a favorite recipe or variation on one? Tell us all about it. This space is for you to share your thoughts with others.
Wit & wisdom
Did you know?
I am wondering how many Churches of the Brethren know that the link for feedback on the new Inglenook Cookbook exists. Maybe it wouldn’t be a bad idea to put this link in the Messenger and the ministers’ newsletter that comes out from time to time. It would be neat to get a lot of people making recommendations and sharing their ideas/variations for recipes on the new Inglenook Cookbook website and blog. It would probably get people talking and, likely, help sell more cookbooks.
Thanks for considering this.
(former Director of Publications
at McPherson College)
Thanks for your suggestion, Jeanne. A note has been placed in several issues of Messenger, and we’re getting ready to send a letter to churches via Source. Communications have been sent to each district, too, to see if they’d be willing to post a note in their newsletter. We’re trying to get the word out best we can. We’d appreciate any help you can give us, too!
I sent my last copy of the Inglenook Cookbook to Becky Snell, a BVSer from the McPherson Church of the Brethren. She is serving in Northern Ireland. A few weeks ago, Becky wrote to say that she received it. This evening I got another email from her all the way from Ireland.
Becky says, “We got a whole bunch of baking apples here at the cottage and so we made your apple dumpling recipe. It was a hit!”
Last week I decided to try the Black Bean Soup on pp. 86-87. I noticed in the instructions that the beans get set aside and then don’t get mentioned again! I contacted Marty Barlow, the recipe contributor. She said that after step #4, she adds that mixture to the pot of beans.
I didn’t have sour cream on hand, so served yogurt for garnishing, which my guests thought was delicious. Thanks for a great recipe!
Many thanks, Rachel, for catching this. We will update the list of corrections that is found as a downloadable PDF on the home page.
I received the 2013 ed. yesterday as a gift, and still have my mother’s 1942 ed. I’ve really enjoyed looking through it. I particularly enjoy seeing a lot of old Brethren names. Then I looked through the 1942 and laughed at the comparison. Gluten free in 2014 and wieners in 1942.
Thanks for sharing, Norma!
What a clever idea! Thanks for sharing it.
The Highland Oatmeal Toffee Bars have been a huge hit every time we’ve made them. The first time we were supposed to bring oatmeal raisin cookies to a sport event. Made these with 1/2 cup raisins and didn’t put the chocolate or nuts after cooking. Disappeared in a flash!
Over Thanksgiving, made with 1/2 cup dried cranberries, and put the chocolate on half the pan. Many requests for the recipe!
(Not having to make individual cookies is a time saver and if your oats are gluten-free, this would be a gluten free cookie recipe).
I was so busy with life, serving at the local Soup Kitchen, and testing recipes for the latest Inglenook Cookbook, that I forgot to submit my recipe, that has been a favourite at our Community Church of The Brethren, Hutchinson, KS. So, here it is:
CHEF DAVID’S TABOULI SALAD
[My favorite Salad. I eat a lot of it!, so does my Church, for Carry-in Dinner]
2 cups Bulgur Wheat
2-1/4 cups Warm Water
1-1/2 cups Scallions (sliced in 1/8” pieces)
3 Roma Tomatoes Each, Diced
1 cup Lemon Juice
1-1/2 cups Canola Oil
1 Teaspoon Sea Salt
3-4 Grinds of Black Pepper (pepper mill)
1 Avocado Medium, Diced small
1 Garlic Clove, minced
Take wheat and put in a large bowl, cover with the warm water, and allow to sit, until most if not all water is absorbed by the wheat. (Generally takes 2-3 hours) Strain out left over water. Add Scallions, Tomatoes, Garlic. Mix in very well. Add salt and pepper. Take Avocado (diced small), and immediately put into lemon juice/Oil mixture. Then add this mixture to the other one, cover bowl and place in refrigerator, at least overnight, until very cool. Sometimes it is better if it is in the refrigerator for a day or two, before serving. Gives the flavors a chance to meld together.
Traditional Tabouli does not have Avocado. Usually has mint and parsley. I just prefer it with the Avocado. Sometimes I add a lemon-pepper seasoning salt, for an added flavor. May use garlic powder (not garlic salt). May use regular Salt, too.
Obviously, all fresh ingredients are best. But, sometimes substitutes are necessary. (Gotta have my Tabouli!)
Bulgur Wheat – Best Price: Glenn’s Bulk Food Shop; 6405 W. Morgan Ave Hutchinson, KS 620-662-2875 (Tell them Chef David , recommended them.) Thanks.
Thanks for sharing your recipe, Chef David!
I made the pumpkin risotto (p.274) for my clearing-the-garden-before-frost supper. Delicious! I added the last of the sweet peppers from the garden to the other vegetables. Next time, I will put the cheese on top of each bowl at serving time. It stuck to the pan when I stirred it in. I also baptized my beautiful new book with its first splash.
My sweet Aunt Mick (Miriam) Zumbrun gave me this delightful cookbook. I have it sitting on my antique stool right beside my antique Hoosier Cabinet, where I can pick it up often and read then read again!!
What a rich heritage I have in the Church of The Brethren.
I can almost “see” your Inglenook Cookbook sitting on your antique Hoosier Cabinet. If you’re like me, once I open it with intentions of cooking, sometimes I get so engrossed in the commentaries that I never get around to cooking!
That’s my kind of cookbook! 🙂
Since we sold so many cookbooks within our congregation (Lakewood COB) we decided to have an Inglenook Potluck after Sunday worship back on September 15th. The potluck was a rousing success as we each chose a different recipe and were able to taste all of these wonderful creations. Alongside each dish we gave the name of the recipe and what page it could be found in the cookbook. So far two of my favorites are the Flying Farmer Chicken Salad and the Savory Slow Cooker Beef Sandwiches. The Double Chocolate Mint Brownies are good too!
Thanks, Cher, for your great suggestion (potluck) on how to sample some of the recipes in the new cookbook. Has anyone else tried this?
I concur about the brownies! The Double Chocolate Mint Brownies are fantastic!
Is the cookbook still connected to the Church of the Brethern?
Anne, yes the cookbook is still connected to the Church of the Brethren and our heritage. Thanks for contacting us.
Welcome to the Inglenook kitchen! Use this forum to share your thoughts and memories with others.
Enjoy the conversation!
This summer when I was buying peaches from a local fruit and vegetable stand, I was telling the vendor (not a COB member) that I wanted to make the Peach Bee Hives in my new Inglenook Cookbook. She was intrigued. The next day I took my copy by the stand for her to look at – just in case she wanted to purchase one. I told her I would check back with her in a day or two and that our church had a couple extra copies. After looking at the cookbook a bit, she said she didn’t need more time. So I sold her mine on the spot.
That is too cool! Thanks for sharing!
I received the corrections to the recipes in the cookbook. I have made the Cheese and Beef Cornbread Casserole on page 192 several times, first as a tester and several times since. It is one of my family’s favorite recipes and one of my go-to quick meals. I have been making it with the 1 cup milk (instead of the correct 1/3 cup) and it turns out great. So, if people don’t get the corrections the recipe doesn’t suffer.
I had a bunch of bananas in the freezer just waiting to be made into banana bread. I mentioned to my daughter (13) that I was just waiting to find the right recipe. She went straight to the new Inglenook Cookbook and looked up banana bread. Before I knew it she had all the ingredients assembled and was looking for our loaf pans. Since she didn’t want to use whole wheat we used all unbleached flour. The recipe turned out great and now I know where to go for the right recipe for banana bread.