Haltom City Church of the Nazarene Cookbook Series: Vol 1, Meat, Chicken & Seafood

By Nelda Moore Marmo

The recipes in this first volume...as well as future volumes...appeared in various cookbooks Nelda Moore Marmo created...or helped create...over a period of 40 years at Haltom City Church of the Nazarene in Haltom City, Texas. Some of the recipes were created on the fly by members just because they needed to bring something for an impromptu fellowship or potluck meal. Others are old family recipes that have been handed down from one generation to the next so that their special flavors won't be lost. No matter where or how a recipe originated, there's nothing like the joy of experiencing a new recipe with an interesting, intriguing or simply crazy name while wondering what the finished item is going to look like. But the one sure thing is that the result will taste good.

• Language: English
• Publisher: Rincom Productions
• Release date: Mar 9, 2020
• ISBN: 9780463217825

Nelda Moore Marmo

Born in Tahoka, Texas, she spent her formative years in Artesia, New Mexico, returning to Texas during the 1960s. A very loving, talented and beautiful Christian lady in her own right, she lives in Fort Worth with her husband, Richard, his dog, Magnum, and wonders how she manages to put up with either one of them while they try to drive her crazy...not intentionally, of course, but sometime those two just can’t help it.

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Abbreviations

Every recipe tends to have its own nomenclature or shorthand. One person uses c for cup while the next uses C. T usually means tablespoon with t being understood as teaspoon. Sometime t becomes tsp or even Tsp and on and on. So, in the interests of consistency, all weights and measures have been adjusted to match the following list. In rare instances, certain ingredients no longer exist or exist under a totally different name You will find those ingredients listed here as well, along with their modern equivalent...if there is one.

T = Tablespoon

t = teaspoon

c = cup

q = quart

p = pint

pkg = package

lb = pound

lbs = pounds

oz = ounce

pcs = pieces

Navigation

This ebook contains a large number of hyperlinks (hot links), a necessity for cookbooks with a large number of recipes. Whenever you're reading a reflowable version (mobi or epub ) on an electronic device, the hot links will get you where you want to go. The same holds true for a PDF version, which is a fixed format as well as printable. That said, the category indices and recipes are fully cross-linked. In addition, the category table of contents will take you back to the main table of contents, as will the three category photos. Finally, the table of contents links will take you back to each category.

Introduction

The recipes you'll find in this series of cookbooks appeared in various cookbooks I created...or helped create...over a period of 40 years at Haltom City Church of the Nazarene in Haltom City, Texas.

Some were created on the fly by members just because they needed to bring something for an impromptu fellowship or potluck meal. Others are old family recipes that have been handed down from one generation to the next so that their special flavors won't be lost. Still others, who knows where they came from...especially when you consider most recipes have been shared, adjusted, tweaked and otherwise altered on an almost daily basis. One person hates salt, so they leave it out and add something else to get the taste they want. Someone else is a diabetic, so they leave out the sugar and switch to an artificial sweetener and on and on.

For practical purposes, virtually every recipe winds up being a new recipe whenever the next person decides to make it. But sometime two or three different cooks choose the same name for their recipe. Rather than change the name, a number in parenthesis has been added so that all recipes with that name appear together.

Finally, I've done my best to place each recipe in its proper category...but some recipes simply defy categorization. As a result, certain recipes such as a meat casserole will be found in both this meat volume and a future volume containing casseroles. It all depends on how much...or how little...meat is in a particular casserole. The same logic applies to Mexican recipes and so on.

If you're hoping to find photos of each completed recipe, I'm afraid you'll be disappointed. And that's as it should be since each recipe is unique and a few are as old as the hills. You will find photos that identify the different categories, but that's about it. If nothing else, it allows you the joy of experiencing a new recipe