Johnson Ferry Baptist Church cookbook has more than 300 recipes
by Sally Litchfield
June 13, 2013 12:00 AM | 796 views | 0 0 comments | 46 46 recommendations | email to a friend | print
Susan Forsling’s spinach salad with oranges and candied walnuts is found on page 60 of a new cookbook by Johnson Ferry Baptist Church in Marietta. The cookbook is titled ‘Charming Celebrations, Graciously Sharing Hospitality and Faith.’  
The ministry conducts events for women in the church and community. “For years, we’ve known that hospitality is a gift of so many women at Johnson Ferry. There are so many good cooks at Johnson Ferry,” said Marsha Crowe, Johnson Ferry Baptist Church minister to women. 
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Special to the MDJ
Susan Forsling’s spinach salad with oranges and candied walnuts is found on page 60 of a new cookbook by Johnson Ferry Baptist Church in Marietta. The cookbook is titled ‘Charming Celebrations, Graciously Sharing Hospitality and Faith.’ The ministry conducts events for women in the church and community. “For years, we’ve known that hospitality is a gift of so many women at Johnson Ferry. There are so many good cooks at Johnson Ferry,” said Marsha Crowe, Johnson Ferry Baptist Church minister to women.
Special to the MDJ
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“Charming Celebrations, Graciously Sharing Hospitality and Faith,” a new cookbook published by The Women’s Ministry at Johnson Ferry Baptist Church, is a means of outreach to women at the church and in the community.

The colorful hardcover book includes more than 300 recipes submitted by women at the church.

“For years, we’ve known that hospitality is a gift of so many women at Johnson Ferry. There are so many good cooks at Johnson Ferry,” said Marsha Crowe, Johnson Ferry Baptist Church minister to women.

The cookbook is an avenue to support the Women’s Ministry.

“The purpose of the ministry is to encourage women to know Jesus Christ and empowering them to grow in their relationship with him through Bible study and equipping them to go out and serve,” she said.

Some of the ways the ministry meets its purpose is through weekday Bible studies and special events such as mother/daughter events, Christmas celebrations and retreats. At each of the ministry events, women get a charm reflective of the theme and a Bible verse.

“That tradition we call a charming way to share your faith. I encourage women to put it on their charm bracelet and use it as a conversation piece as they encounter others in their circle of influence to share their faith. That’s how the Charming Celebrations got its name,” said Crowe, of east Cobb. She and her husband, Bob, have two grown daughters and four grandchildren.

Charming Celebrations incorporates the charms into the cookbook along with Bible verses.

“The cookbook is unique in that it combines some wonderful recipes that you can use in extending hospitality but at the same time it incorporates faith. It’s a way to extend hospitality and share the love of Christ with others even by virtue of having the cookbook open in your kitchen.”

Stories in the cookbook’s margins explain some recipes’ significance to the author of the recipe.

“The cookbook opens conversation. There’s a story to share and a charm to share. There’s some history and significance there as well as an outreach with the scripture verses,” Crowe said.

Profits from the sale of cookbooks go toward a fund that helps women to participate in local and international mission trips.

Cookbooks are $20 plus $5 shipping for the first book and $2 each for additional book. Send check or money order payable to JFBC (designate Women’s Ministry Cookbook), att: Women’s Ministry, 955 Johnson Ferry Road, Marietta, GA, 30068. Include return information.

Cookbooks may also be purchased in the church bookstore, “The Bookmark,” in the women’s ministry office during business hours or online at www.johnsonferry.org or call (770) 794-2974. The church is at 955 Johnson Ferry Road, Marietta.

Spinach Salad with Oranges and Candied Walnuts

Dressing:

2 tablespoons white balsamic vinegar

2 tablespoons olive oil

1 tablespoons minced shallots

1 teaspoon Dijon mustard

salt and pepper to taste

½ cup chopped walnuts

1 Tablespoon sugar

Salad:

1 (10-ounce) package baby spinach

¼ cup thinly sliced red onion

1 orange, peeled and thinly sliced

½ cup dried cranberries

2 tablespoons crumbled Gorgonzola or blue cheese

DIRECTIONS:

Whisk together vinegar, oil, shallots and mustard. Add salt and pepper to taste and set aside. Toast walnuts in butter in a non-stick skillet over medium-high heat until fragrant, about 3 minutes. Stir in sugar and cook 1 more minute. Remove from heat. Combine spinach, red onion, orange, dried cranberries, and cheese. Refrigerate until just before serving, then toss with vinaigrette and candied walnuts.



Yield: 6 servings
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