Shamrock Drive Baptist Church 4301 Shamrock Drive Charlotte, North Carolina 28215 C641.5 011s THE LIBRARY OF THE UNIVERSITY OF NORTH CAROLINA AT CHAPEL HILL THE COLLECTION OF NORTH CAROLINIANA PRESENTED BY Lynn Roundtree C641.5 Oils Olfs HISTORY OF SHAMROCK DRIVE BAPTIST CHURCH From its beginning in 1897, at other locations and with different names, Shamrock Drive Baptist Church was built on a firm foundation. The original church was organized on April 7, 1901 with 44 charter members. The neighborhood was changing in the 1960's, and on July 30, 1967 the Reverend Ernest Glass, former missionary to Singapore, was called as pastor and led the church into relocating at 4301 Shamrock Drive. The church's name was changed from Allen Street Baptist to Shamrock Drive Baptist on March 10, 1968. Herschel Ponder came on March 9, 1969 to serve as Minister of Music & Youth with a later title of Minister of Education. The new building on Shamrock Drive was dedicated on May 17, 1970, and the cornerstone was put in place. Three nights of special services followed with former pastors speaking. Family night suppers were started in 1970. In April 1972 a Mothers Morn- ing Out program began as well as a tape ministry for shut-ins. Kinder- Sarten began in 1973, and the church accepted the Albermarie Road lission under its watchcare. The Chinese speaking ministry began with meetings in our church June 6, 1982, and their leader, Abraham Ho, was ordained on August 14, 1986. The Chinese moved to their own facilities in 1994. A black congreation, Life Baptist, worshipped for over a year, using our sanctuary after our morning worship service. The church is also used as a voting precinct, and twice a week the Hawthorne AA and Al-Anon groups meet in our building. After 20 years of service, the Reverend Glass retired on Jufy 31, 1987, and the Reverend Frank Moore served as Interim until May 2, 1989 when the Reverend Gary Hudson was called as pastor. Along with Herschel Ponder and the Associate Pastor, Tim Moore, who left in Jufy 1995 to become a pastor, Gary has led our church well during some difficult changes. See what God hath wrought through a congregation who loves Him, seeks to serve Him faithfully, and who loves and cares for each other. t % ' I. Woman's Missionary Union of the Shamrock Drive Baptist Church would like to dedicate this cookbook to Mrs. Nezzie Buchanan who served as WMU Director for ten years (1983-1993). Nezzie conceived the idea of compiling a cookbook as a part of the twenty-fifth anniversary celebra- tion of the church in 1995. We honor her for the work she has done through the years. "Give her the product of her hands, and let her works praise her in the gates.' Proverbs 31 :31 We recognize Judy Poole and Virginia Helms for proof-reading and categorizing each recipe. Many thanks to these ladies for the many hours they spent in order to accomplish this task. DONOR LIST Arndt, Lana Lee, Dot Atkinson, Mary Lee Little, Mildred Austin, Daisy Long, Barbara Austin, Jean Long, Janelle Baldwin, Bobbie Martin, Johnnie Barnette, Lorena Martin, Juanita Broome, Lib McClellan, Jimmie Brooks, Frances McCoy, Gerry Bryant, Judith McDonald, Faye Buchanan, Nezzie Moore, Gin Canady, Reba Morgan, Beth Carpenter, Pat Nantz, Lucille Carter, Cora Nelson, Bernice Chan, Pauline Ferryman, Judy Craddock, Ruby Phillips, Clara DeCristoforo, Zelda Ponder, Sara Doyle, Beverly Poole, Carol Doyle, Trey Poole, Gene Ennis, Frances Poole, Judy Farrar, Marguerite Poole, Lean Faulk, Helen Rice, Alva Flowe, Carroll Robinson, Ava Foard, Sarah Rutledge, Dot Fowler, Betty Sayers, Martha Gibson, Geneva Scarborough, Robbie Glass, Marjorie Shepherd, Magay Glenn, Helen Smith, Dottie Glover, Grace Smith, Leslie Godfrey, Dot Smith, Rachel Griffin, Glendred Smitherman, Edith Harrington, Chris Smothers, Clarice Harris, Gladys Stames, Edith Helms, Anita Stone, Nancy Helms, Barbara Tarn, Amy Helms, Elma Tarn, Kim. Dr. Helma, Faye Tate, Lois Helms, Kim Vanderburg, Carolyn Helms, Virginia Walsh, Phyllis Ho, Gloria Wardlaw, Betty Holshouser, Una Warren, Barbara Honeycutt, Sara Whitlock, Rita Jameson, Frances Yu, Anne Johnson, Ethel Jordan, Sarah Keathley, Jennier Keathley, June Kennon, Johnsie King, Maxie Kinsey, Patsy B. 'Oh, heavenly Father, we thank Thee for food and remember the hungry. We thank Thee for health, and remember the sick. We thank Thee for friends, and remember the friendless. We thank Thee for freedom and remember the enslaved. May these remembrances stir us to service-that Thy gifts to us may be used for others. Amen.* RECIPE FOR A HAPPY NEW YEAR CLEAN THOROUGHLY 12 whole months. DIVIDE INTO 365 parts; set aside, preparing one part only at a time as follows: MIX WELL into each day: 1 part patience 1 part courage 1 part work ADD to each day : 1 part each of hope, faithfulness, generosity, and kindness BLEND with: 1 part prayer 1 part meditation & 1 good deed SEASON the mixture with a dash of good spirits, a sprinkle of fun, a pinch of play, & a cup of good humor POUR mixture into vessel of love. Cook over radiant joy, garnish with a smile. SERVE with quietness, unselfishness, & cheer. YIELD: 1 Happy Year Appetizers and Beverages \ EASY PUNCH Judy Poole 2 46 oz. cans unsweetened pineapple Juice 3 2 liter bottles of Cheerwine Combine pineapple juice and Cheerwine; mix well. Chill until serving. May be frozen and thawed to a slush for serving. Serves 72. EASY PUNCH Judy Poole 2 24 oz. bottles of white grape juice 4 C. ginger ale Combine grape juice and ginger ale; mix well. Chill or freeze and thaw to a slush for serving. Serves 20. MINT PUNCH Megay Shepherd 25 Sprigs of mint (2") 4-5 drops green food color 1 1 2 oz. can frozen lemon juice 1 C. sugar 1 1 2 oz. can frozen orange juice Ginger ale 1 46 oz. can pineapple juice Dissolve 1 C. sugar in 4 C. boiling water. Pour over mint - crush mint. Combine all ingredients. Strain mint. Let stand in refrigerator 12 hours. Mix w/ginger ale as you serve it. Makes 1 gallon. HOT SPICE TEA Carol Poole 3/4 C. instant tea mix 2 pkgs. Instant lemonade mix 2 C. Tang orange juice mix 1 1. ground cloves 2 C. sugar 2 1. cinnamon 2 1. per cup hot water. May be stored for some time in an air tight con- tainer. PEANUT BUTTER SHAKER Mildred A. Little 1 banana 1 C. milk 1 Ig. scoop ice cream 1 T. sugar 2 T. peanut butter Peel and slice banana into V2* thick slices. Put all ingredients into blender and blend well. Makes one serving. 1 INSTANT RUSSIAN TEA Marguerite Farrar Va C. Instant tea V2 1. cloves VA C. sugar 1 1. cinnamon 2 C. Tang 2 pkg. Lemonade Kool Aid Mix above and keep in tightly closed jar. Shake before using. 2 1. to cup of boiling water. RUSSIAN TEA Barbara Warren 8 tea bags 2 1/2 C. pineapple juice 2 qts. water juice of 1 lemon 1 Va C. sugar 1 0-1 2 whole cloves 2Vz C. orange juice 1 stick cinnamon Make the tea with the 2 qts. of water. Add the other ingredients. Heat. DO NOT BOIL Makes 1 gallon. RUSSIAN TEA Dot Godfrey 6 C. water V* C. orange juice 1 1. whole cloves 2 T. lemon juice 1 inch stick cinnamon 1 C. sugar 3 tea bags (may use decaffeinated) To 6 cups water, add 1 1. whole cloves and 1 in. stick cinnamon. Heat to boiling. Add 3 tea bags, cover and remove from heat. Steep for 5 minutes, strain. Heat orange juice, lemon juice, and sugar to boiling, stir. Add to hot tea Makes 6-8 servings. RUSSIAN TEA Cora Carter 8 C. of water-boll 5 more C. of water-5 minutes 7 tea bags-5 minutes 1 qt. apple juice 2 C. of sugar 1 8 oz. pineapple juice 2 cinnamon sticks 2 C. orange juice 1 T. whole cloves 1 T. lemon juice Mix ingredients in order. As you pour in the juices do not let them boil, just allow them to get really hot. RUSSIAN TEA Faye L Helms 3 family size tea bags-(makes 1 1 can Dole's orange-pineapple §al. of tea) juice :. sugar 15 whole cloves Vz C. lemon Juice Make tea and sweeten. Add lemon juice. Mix prepared tea and orange- pineapple juice (half and half). Boil % C. water with 1 t. sugar and 15 whole cloves. Boil several minutes and add to tea mixture. Refrigerate and take out amount desired and microwave 2V6 minutes per cup. SLUSH Dottie Smith 3 bananas juice of 2 lemons 1 #2 can crushed pineapple 2 C. ginger ale 1 C. sugar 2 C. orange juice Mash bananas. Add sugar. Add other ingredients and mix well. Add cherries if desired. Freeze. Partially thaw to serve. OLD FASHIONED EGGNOG Dot Rutledge 4V2 C. milk (may use 2 cans 2 1. brandy or rum extract milk in place of other milk) Vz t. pure vanilla extract sugar V4 1. salt 6 eggs, separated fresh ground nutmeg 1 pt. vanilla ice cream 1. Combine milk and V* C. sugar in a medium saucepan. Heat over medium heat, stirring to dissolve sugar until rim of fine bubbles appears around edge of pan. 2. Beat egg yolks until thick and lemon-colored. Add a small amount of hot milk to egg yolks; return all to saucepan. 3. Cook over medium heat for 5 minutes, stirring constantly. Pour into a bowl. Add ice cream by spoonfuls, stirring until melted. Add extracts.