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There are no illustrations or recipes using ingredients such as mascarpone, pancetta or arugula. But inside the 48 pages of "Neighborhood Cooks 2009," a Wellspring Interfaith Social Services cookbook, are recipes that offer nutritious and economical meals to many Fort Wayne families living in the West Central area.
Kimberly McCoy, Wellspring's community outreach coordinator, had a hand in the creation of the cookbook. More than 10 years ago, McCoy says, she helped realty agents in the Sarasota, Fla., area with recipes for a cookbook, so she had some experience. The Wellspring cookbook was an eight-month joint project.
"I actually spearheaded this because when I came into Wellspring they were making copies of recipes. The print was so bad. We had an old copier, and we'd find ourselves in the middle of making 100 copies. I said, 'We need to look at it as a project that supports our families' (food bank clients). Cheryl (Hornbeck) started looking on the Internet for ideas, but it was a team effort. It was a bunch of people," McCoy says.
"Jane Surbeck did the first edit of the cookbook," McCoy says, adding, "Frank (Zirille), the executive director of Wellspring, did the final edit."
McCoy, 41, says the project was supported by a grant from the Junior League of Fort Wayne.
"The Junior League gave us $2,000 and the most cost was printing. We had the Parent Club (part of the neighborhood services offered at Wellspring) do some recipes and test them. And they tried to determine the serving sizes. We were able to do everything for about $2,000," she says with satisfaction.
Wellspring's objective in creating the cookbook, McCoy says, is to help families use the most from food bank products and food stamps.
"The goal of the cookbook was to have 50 percent from the food bank distributions. It's already tough enough for families to stretch the distributions, even with using food stamps. Because their distributions are limited, they have to make food stretch for seven days. We wanted to make sure everyone had a cookbook. Our goal is to get (food bank clients) involved as a family," she says.
McCoy notes that this project was different from most groups that are making cookbooks to raise money.
"Our intention by working with Junior League was that it was done without cost so all our food bank participants had one cookbook in their home," she says.
McCoy says the book is divided by food planning rather than by food item.
"So if someone wants to make breakfast for their kids, they don't look under eggs or meats, they can find 12 breakfast recipes to choose from under 'Breakfast,' " she says. "It takes into (account) what people have in their kitchen and maximizes that."
The book includes recipes for grilled cheese and peanut butter sandwiches, too.
In the back of the cookbook are some fun and informative facts such as, "An adult's stomach is the size of a loosely clenched fist, so it doesn't take much food to fill it" and "Drink more water and less soda and sugary drinks."
The end of the book finishes with the following advice: "Set a good example and watch your home become a healthier and happier place."
McCoy says the cookbook, great for college students or anyone just learning to cook, can be obtained by calling Wellspring at 422-6618.
"We had 1,000 made. They're distributed to all our food bank clients. We also are sharing them with the Associated Churches Food Bank system. If someone wants to donate $5 or a food item for it, it's OK," she says.
1 (15-ounce) can whole kernel corn, drained
2 (14 1/2 -ounce) cans chicken broth
1 (10-ounce) can chunk chicken
1 (15-ounce) can black beans
1 (10-ounce) can diced tomatoes with green chilie peppers, drained
Mix all ingredients together in a large saucepan or stockpot. Simmer over medium heat until chicken is heated through. Makes 6 servings.
1 (8-ounce) package noodles
1 pound hamburger
1 onion, chopped
2 tablespoons oil
Salt, to taste
Pepper, to taste
1 (10 1/2 -ounce) can tomato soup
1/2 cup water
4 to 6 cheese slices
Cook noodles according to package directions; drain. Brown hamburger in oil with onion; season to taste. Combine noodles, hamburger mixture, tomato soup and water. Pour into a greased casserole dish. Top with cheese and bake in oven for 350 degrees for 1 hour. Makes 6 to 8 servings.
1/2 cup butter, melted
1 (15-ounce) can whole kernel corn
1 (15-ounce) can creamed corn
1 (8.5-ounce) package cornbread mix
1 cup sour cream
In a mixing bowl, fold all ingredients together. Pour into a 2-quart casserole dish. Bake at 350 degrees for 1 hour. Makes 6 to 8 servings.
1 (8-ounce) package of spaghetti
1 1/2 pounds ground beef
1 (26-ounce) jar spaghetti sauce
3/4 cup grated Parmesan cheese
3 eggs, beaten
4 1/2 slices processed American cheese
1 (8-ounce) packages shredded mozzarella cheese
Cook spaghetti according to package directions; drain. In a skillet, brown beef; drain. Combine with spaghetti sauce in large bowl. Toss pasta with Parmesan cheese and eggs. Press into a 9-inch pie plate and spread sauce over mixture. Top with American cheese and sprinkle with mozzarella cheese. Bake in oven at 350 degrees for 30 minutes. Let stand 5 minutes before cutting into wedges. Makes 6 servings.
1 (12-ounce) can evaporated milk, refrigerated
2/3 cup sugar
1 (.15-ounce) package Kool-Aid, any flavor
1 (9-inch) graham cracker crust
Beat milk until it is double in size. Add sugar and Kool-Aid and beat until thickened (about 5 minutes). Place in graham cracker crust and refrigerate until ready to serve. Makes 8 servings.
Correction: In last Wednesday's Cook's Corner column with Cindy Morris, I stated that she buys meat in large quantities and stores it in 2-pound packages in the freezer. What I should have written is that Morris buys yeast in 2-pound vacuum packs and stores it in the freezer. She keeps a little in the refrigerator at all times.
