Sharing recipes is a connection people have had throughout time across the world. Recipes from family, friends, and community can leave behind some history. There is a sense of warmth in looking at a cookbook filled with recipes in the handwriting of your mother, friend, or neighbor.
Everything from meatloaf to pineapple Jell-O is featured in N3’s cookbook. (Photo by Christine Such/My Sun Day News)
In Sun City, one neighborhood published their residents’ favorite recipes in the ‘Sun City Huntley Neighborhood 3 Cookbook.’ Sandy Smith coordinated the effort.
Smith said, “We have had fundraisers before with raffles, but we wanted to do something different. We considered doing a chili cook-off, but then I remembered a church cookbook, old recipes of parishioners, and some favorites.”
How did Smith organize and publish the cookbook?
Smith said, “I went online and researched and found a site called ‘Simply Cookbooks.’ It was pretty easy. I went on their website and logged on and typed in the recipes.”
The neighborhood cookbook is packed, beginning to end, with favorite recipes. One passed down through the generations submitted by Rich Escallier: ‘Rakitak Corn’ from Gramma Rakitak. Escallier states in the recipe, “Gramma Rakitak brought it from the old country back when Rakitak had quite a few more consonants in it.”
Other recipes include “Meat Loaf with Piquant Sauce” submitted by Pam Bartholomew. “Great served hot or cold for sandwiches. I promise!”
And “Pineapple Jell-O Mold” by Kate Ristow. Ristow’s comment at the end of the recipe advises. “This recipe has never failed me. Courage!”
Books like these are intensely personal by nature, packed with recipes that are shared with the world. These recipes are carefully developed over many Thanksgiving dinners and meals with family and friends crowded around the table.
How many recipes are there?
Smith said, “There are 145 recipes from 30 different neighbors. And the format included tips and quotes you could add. We have appetizers, soups, salad, bread, dessert, and of course entrees.”
On page 31 of the cookbook, there is a recipe for “Elephant Stew” served with crusty French, Italian, or garlic bread to soak up the gravy. Ingredients call for 1 medium-sized elephant, 3000 quarts of water but substitutions are given “Note: elephants may be hard to find. If so, omit it from the recipe. This will then serve 6-8.”
How long did it take to put the cookbook together?
“It was quick. I thought it would be late August before we would get it but we got it in five days. We had 75 prepaid orders and I have a couple dozen cookbooks left.”
Anyone interested in a copy of the cookbook can contact Sandy Smith at sandrabeth@comcast.net
