I have told y’all many times I would rather have a new cookbook as a new dress. I can make myself a new dress in half a day. It sometimes takes years to write a cookbook.Dear Ms. Edmonds and Ms. Murphy know how much I cook and my weakness for cookbooks. They each gave me a cookbook from their church in their club.

Onion Dill Bread

Courtesy of Rebecca Edmonds

Spray a medium size loaf pan heavily with Pam. Preheat oven to 375 degrees.

2 cups bisquick

2 tablespoons Lipton Recipe Secrets onion soup mix

1/2 teaspoon black pepper

1 teaspoon dried dill weed

2 eggs

1/2 cup milk

In a medium bowl, whisk together the dry ingredients. Add eggs and milk. Spread batter evenly in the prepared pan. Bake 30-35 minutes. Cool on a wire rack.

Sour cream coffee cake

Compliments of Risa Murphy

For the topping and center:

1/4 cup brown sugar

1/4 cup chopped pecans

2 teaspoons cinnamon

Whisk all together. Set aside.

For the cake:

2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

Whisk together. Set aside.

1 cup sugar

1/2 cup shortening

2 eggs

1 cup sour cream

1 teaspoon vanilla extract

Preheat oven to 350degrees. Spray a Bundt pan generously with Pam or bakers joy. In the bowl of an electric mixer, cream shortening and sugar until light. Add eggs, one at a time, beating after each. Add vanilla. Add dry ingredients alternately with sour cream, beginning and ending with dry ingredients. Spoon half the batter into the prepared pan. Sprinkle half the cinnamon mixture over batter. Spoon remaining batter over cinnamon mixture. Spoon remaining cinnamon mixture atop. Bake 45 minutes or until a cake tester inserted into the center comes out clean.

Salad To Go

For the dressing:

2 tablespoons canola oil

1 tablespoon white wine vinegar

1 teaspoon Dijon

Salt and pepper to taste

Add ingredients to a jar with tight fitting lid.

Shake vigorously. Set aside.

Divide dressing between two one pint jars.

Divide :

1/2 cup cooked orzo

1/2 cup chopped red onion

1/2 cup rinsed and well drained chickpeas

1/2 cup sliced yellow bell pepper

1/2 cup sliced hearts of palm

1/2 cup diced or sliced tomatoes

Refrigerate. Shake well to distribute dressing just before serving.

Miss Olivia Sipe is the owner of Miss Olivia’s Table in Maryville.

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