Trish Hines
“The League cookbook was a wedding present, and I’ve been using it for almost 38 years now and it’s ragged. It’s my Bible. It’s my go-to book, and the first recipe I made out of the book was Caroline Bennett’s Chicken. These books are such classics and it’s fun to see how our menus have changed over the years.
The cookbooks are such vivid memories of our years in the League along with our weekly chores at the house of cleaning and yard work. And on Saturday’s we had assignments for the bridge games to set up, make coffee, then clean up afterwards. I learned a lot from my League membership. This organization runs like a well-oiled machine. There was a committee for everything and everything got done! And we’ve raised a lot of money for the Easter Seal Center over the years. “
Ann Boyd
“When Brian and I got married I could make tacos and bean soup and my husband got a little tired of my limited menu, so I started collecting cookbooks and the two Charity League cookbooks were lifesavers for me! A few months after moving here in 1989 I joined the League and though it was a lot of hard work, it was so much fun and I met so many great friends during those years. The association with all these new women became the beginning of my life in Paducah. Now it’s a cherished memory and a lot of those friends, like Trish, are still a part of my life.”
Spinach Mushroom Salad
Thyme to Entertain, page 87
1 ½ pound fresh spinach
½ pound fresh button mushrooms
½ cup vegetable oil
3 tablespoons white wine vinegar
1 tablespoon finely chopped onion
2 teaspoons Dijon mustard
1 teaspoon salt
1 teaspoon sugar
Dash of pepper
4 bacon slices, cooked and crumbled for garnish
Remove spinach stems. Wash leaves and pat dry. Tear spinach into bite-sized pieces; set aside. Rinse mushrooms in cold water; drain and pat dry. Thinly slice mushrooms; set aside.. Combine oil, vinegar, onion, mustard, salt, sugar, and pepper in a jar. Shake to blend.. Combine spinach, mushrooms, and dressing in serving bowl. Toss until spinach is well coated with dressing. Garnish salad with bacon. Serve immediately.
Caroline Bennett’s Chicken
Seasons of Thyme, Page 159
2 pounds chicken, boiled, and boned
2 packages frozen chopped broccoli
2 cans cream of chicken soup
½ cup cheddar cheese
½ cup bread crumbs
1 cup mayonnaise
½ teaspoon lemon juice
¾ teaspoon curry powder
½ teaspoon butter
Cook broccoli and drain well. Place broccoli in bottom of a 2-quart casserole. Mix remaining ingredients and place on top of broccoli. Top with cheddar cheese, bread crumbs, and butter. Bake at 325 degrees for 30 minutes.
