Media Message Summer 2022
THE MEDIA MESSAGE
Vol. IV Published quarterly by BMBC Church Media Library Summer 2022
IT’S ABOUT TIME
Many of you have noticed the large wooden box that sat atop two bookshelves in the library for almost 15 years. Recently, it was moved into the audio/visual room of the library to await its opening. In 2007, the box was filled with all sorts of memorabilia and sealed securely on BMBC’s 15th Homecoming/Anniversary Day. The decision was made to open this “time capsule” on the church’s 30th anniversary in 2022. Its contents will reveal the “way we were” the first fifteen years of our existence. That time is rapidly approaching! On Sunday, September 18, we will celebrate our 30th Homecoming/ Anniversary Day. The time capsule will be opened then. Rev. and Mrs. Matt Roman will serve as chairpersons. They have selected “Jesus Is Timeless” (Heb. 13: 8) as this year’s theme. Rev. Darrell Davis will be our guest speaker. The homecoming meal will be catered by Parker’s. We look forward to a time of joy in God’s house on that special day.
“Christ is the secret, the source, the substance, the center, and the circumference of all true and lasting gladness.” -- Mrs. Charles E. Cowman Streams in the Desert (a classic devotional text)
“Make me hear joy and gladness.” Psalm 51: 8, NKJV
REMEMBER WHEN
Thirty years ago when we were worshipping in “the little church” on Corbett Avenue, we had no room to enjoy a homecoming meal indoors. When that time came, we sat tables up under the big trees and enjoyed the offerings of some really good cooks as we shared a special meal with one another. We ignored the unwelcome insects and the noise of the boulevard. Nobody seemed to mind the September heat. We were happy, together in Jesus! (Acts 2: 46b-47, NIV)
‘…sing for joy” –Psalm 5:11, NIV
MRS. BROWNIE
Back in the day, when Phillip Dobbins was “a little guy”, he referred to Mrs. Marie Brown as “Mrs. Brownie.” Our little congregation taste-tested her famous creations as she developed original and delicious brownie recipes (Ex.: Pecan Pie Brownies, Orange Marmalade Brownies, Island Pineapple Brownies, etc.). Young Phillip just put the two together. Mrs. Brown was the lady who always had brownies; thus, Mrs. Brownie came to be. To bake and enjoy these sweet treats, check out Marie’s cookbooks in the church media library.
Marie’s Sweet Treats 641.5 Bro
Marie’s Best Home Cooking 641.5 Bro
^^^^^^^^^^^^^^^^^^^^^^
Hoping to lose a few pounds? Books with meal plans for weight loss can be found under 613.2—dc.
WHAT’S COOKING?
Favorite Recipes from the Church Media Library Team
Bacon Wrapped Chicken Cordon Blu
Lay two pieces of skinless chicken breast side-by-side between two sheets of plastic wrap. Using a meat mallet, pound the chicken until it is half of its original thickness. Remove the top layer of plastic wrap, turn the chicken pieces over, replace the wrap and pound the chicken until it is half the thickness of the first side.
On a fresh sheet of plastic wrap, place the widened chicken side-by-side again as though it were one large piece of meat. Add a layer of Provolone cheese atop the chicken. Next, add a layer of Black Forest ham on the cheese. Pick up the plastic wrap and use it to begin rolling the layers into a roll. Be sure to move the plastic out of the way as you roll. Once this process is complete, wrap the whole roll in plastic wrap and place it in the refrigerator for about an hour.
While the roll is chilling, lay pieces of bacon across a sheet of plastic wrap that is about the size of the chicken roll.
Remove the roll from the refrigerator, unwrap it, and center the roll on the slices of bacon. Use the plastic sheet to wrap the bacon around the chicken roll. Bake the roll in a casserole dish at 350*F for about an hour or until the bacon is brown. Let the roll cool for about 10min. before slicing. Enjoy! --Jeanie Holbrook
Roasted Vegetables
Preheat oven to 400*F. In a mixing bowl, toss slices of your favorite fresh or frozen vegetables in olive oil (broccoli, cauliflower, carrots, Brussel sprouts okra, peppers, etc. Whatever you like!). Add salt and pepper to your taste and any other spices you enjoy. I use minced garlic and minced onion. Spread coated vegetables on a cookie sheet or shallow roasting pan. Place pan on middle rack of the oven. Roast for 10- 15 min. Watch closely! Vegetables can easily char. The longer they are left in the oven, the crisper they become. -- Mary Ann Cleaton
Fruit Cocktail Cake
2 c. self-rising flour
2 eggs
1 tsp. soda
1 ½ c. sugar
1 can of fruit cocktail
Mix together; put into a 9X13X2 inch pan. Cook at 300*F for at 40 min.
Filling: 1 c. sugar
1 can of coconut
½ c. canned milk
1 c. chopped pecans
1 stick margarine
2 tsp. vanilla
Boil first 3 ingredients for 2 min. and then add remainder of ingredients. Mix well. Pour over cake. --June Jenkins
Krispy Cheese Wafers
2 sticks of butter
2 c. self-rising flour
8 oz. sharp cheese (finely grated)
¼ tsp. salt (slightly less)
¼ tsp. cayenne pepper
2 c. Rice Krispies crushed
Mix butter and cheese with mixer. Mix flour, salt, and pepper together and gradually fold into the butter mixture. Form small balls about the size of a marble. Press flat with a fork on a cookie sheet. Bake at 375*F for 12 min. --Carolyn Coates
Japanese Fruit Pie
1 stick of margarine or butter, melted
2 eggs, beaten
1 c. sugar
1 ½ tsp. vinegar
1 tsp. vanilla
½ c. nuts
½ c. raisins
½ c. coconut
Mix all ingredients. Pour into an uncooked pie shell and bake 350*F for 35 min. or until firm. --Deborah Melancon
Icicle Pickles
4 qts. cucumbers
2 c. pickling salt
1 gal. boiling water
1 ½ Tbs. powdered alum
2 ½ qts. vinegar
5 lbs. sugar
2 Tbs. pickling spice
Wash and slice cucumbers into discs. Dissolve salt in boiling water; pour over cucumbers in crock; weight down with plate; let stand one week. Drain; add 1 gal. fresh boiling water; let stand 24 hours; drain. Add alum to 1 gal. fresh boiling water; pour over pickles; let stand 24 hours; drain.
To make syrup, combine vinegar, sugar and pickling spice; heat to boiling and boil 20 minutes. Pour over cucumbers in crock. Let stand 3 days. Pack pickles in hot canning jars; reheat syrup to boiling; boil 10 minutes; pour over pickles. Adjust lids at once. Process in boiling water bath (212*F) for 5 minutes. Makes 5 pints. --Rita Mangum
%%%%%%%%%%%%%%%
Historical Cookbooks
If you would enjoy looking through a window on a place, a time, and a slice of American life from the 1800’s, you’d want to check out Home Cookery by Mrs. J. Chadwick and the Ladies’ Indispensable Companion, both in the same volume. See how recipes and kitchens have evolved from that era until the present. 641.5 Cha
Tradition comes home in Russell Cronkhite’s A Return to Sunday Dinner. In an attempt to revive the Sunday table of years gone by, the author has arranged his unique cookbook into twenty-one complete menus that bring back the richness of our nation’s heritage. Many of the dishes can be prepared ahead of time and require medium cooking skills. 641.5 Cro
Three centuries of Southern flavors, cultures, and cuisines are included in the recipes of The Southern Junior League Cookbook edited by Ann Seranne (1977). Many are French, Spanish, Mexican, or Greek in origin, but others are old “secret” family recipes from the American South. 641.5 Ser
DESSERTS WITHOUT REGRETS
Looking for healthy “desserts” that are light and mouth-watering? , We have recipe books filled with such recipes:
Light Desserts by Anne Sheasby 641.5 She
No-Guilt Desserts by Publications International, Ltd. 641.5 Pub
Diabetic Choices edited by Louis Weber 641.5 Web
PLEASE CHECK YOUR SHELVES AT HOME FOR OVERDUE LIBRARY BOOKS AND DVD’S! THANK YOU!!
CHURCH MEDIA LIBRARY STAFF
Director: Rita Mangum
Accessions: Carolyn Coates
Circulation: Jeanie Holbrook
Audio/Visuals: June Jenkins
Classification: Rita Mangum
Assistants: Deborah Melancon Mary Ann Cleaton
The library is always open for use by church members. Librarians are on duty to help patrons fifteen minutes before and after church services. A library work day is scheduled on Thursdays from 10AM to 2PM.
The library is always open for use by church members. Librarians are on duty to help patrons
fifteen minutes before and after church services. A library work day is scheduled on Thursdays
from 10AM to 2PM.
Volunteers are welcome!
The church windows and bulletin board displays are a ministry of the church media library staff. Please observe the windows to see what the library has to offer.
Vol. IV Published quarterly by BMBC Church Media Library Summer 2022
IT’S ABOUT TIME
Many of you have noticed the large wooden box that sat atop two bookshelves in the library for almost 15 years. Recently, it was moved into the audio/visual room of the library to await its opening. In 2007, the box was filled with all sorts of memorabilia and sealed securely on BMBC’s 15th Homecoming/Anniversary Day. The decision was made to open this “time capsule” on the church’s 30th anniversary in 2022. Its contents will reveal the “way we were” the first fifteen years of our existence. That time is rapidly approaching! On Sunday, September 18, we will celebrate our 30th Homecoming/ Anniversary Day. The time capsule will be opened then. Rev. and Mrs. Matt Roman will serve as chairpersons. They have selected “Jesus Is Timeless” (Heb. 13: 8) as this year’s theme. Rev. Darrell Davis will be our guest speaker. The homecoming meal will be catered by Parker’s. We look forward to a time of joy in God’s house on that special day.
“Christ is the secret, the source, the substance, the center, and the circumference of all true and lasting gladness.” -- Mrs. Charles E. Cowman Streams in the Desert (a classic devotional text)
“Make me hear joy and gladness.” Psalm 51: 8, NKJV
REMEMBER WHEN
Thirty years ago when we were worshipping in “the little church” on Corbett Avenue, we had no room to enjoy a homecoming meal indoors. When that time came, we sat tables up under the big trees and enjoyed the offerings of some really good cooks as we shared a special meal with one another. We ignored the unwelcome insects and the noise of the boulevard. Nobody seemed to mind the September heat. We were happy, together in Jesus! (Acts 2: 46b-47, NIV)
‘…sing for joy” –Psalm 5:11, NIV
MRS. BROWNIE
Back in the day, when Phillip Dobbins was “a little guy”, he referred to Mrs. Marie Brown as “Mrs. Brownie.” Our little congregation taste-tested her famous creations as she developed original and delicious brownie recipes (Ex.: Pecan Pie Brownies, Orange Marmalade Brownies, Island Pineapple Brownies, etc.). Young Phillip just put the two together. Mrs. Brown was the lady who always had brownies; thus, Mrs. Brownie came to be. To bake and enjoy these sweet treats, check out Marie’s cookbooks in the church media library.
Marie’s Sweet Treats 641.5 Bro
Marie’s Best Home Cooking 641.5 Bro
^^^^^^^^^^^^^^^^^^^^^^
Hoping to lose a few pounds? Books with meal plans for weight loss can be found under 613.2—dc.
WHAT’S COOKING?
Favorite Recipes from the Church Media Library Team
Bacon Wrapped Chicken Cordon Blu
Lay two pieces of skinless chicken breast side-by-side between two sheets of plastic wrap. Using a meat mallet, pound the chicken until it is half of its original thickness. Remove the top layer of plastic wrap, turn the chicken pieces over, replace the wrap and pound the chicken until it is half the thickness of the first side.
On a fresh sheet of plastic wrap, place the widened chicken side-by-side again as though it were one large piece of meat. Add a layer of Provolone cheese atop the chicken. Next, add a layer of Black Forest ham on the cheese. Pick up the plastic wrap and use it to begin rolling the layers into a roll. Be sure to move the plastic out of the way as you roll. Once this process is complete, wrap the whole roll in plastic wrap and place it in the refrigerator for about an hour.
While the roll is chilling, lay pieces of bacon across a sheet of plastic wrap that is about the size of the chicken roll.
Remove the roll from the refrigerator, unwrap it, and center the roll on the slices of bacon. Use the plastic sheet to wrap the bacon around the chicken roll. Bake the roll in a casserole dish at 350*F for about an hour or until the bacon is brown. Let the roll cool for about 10min. before slicing. Enjoy! --Jeanie Holbrook
Roasted Vegetables
Preheat oven to 400*F. In a mixing bowl, toss slices of your favorite fresh or frozen vegetables in olive oil (broccoli, cauliflower, carrots, Brussel sprouts okra, peppers, etc. Whatever you like!). Add salt and pepper to your taste and any other spices you enjoy. I use minced garlic and minced onion. Spread coated vegetables on a cookie sheet or shallow roasting pan. Place pan on middle rack of the oven. Roast for 10- 15 min. Watch closely! Vegetables can easily char. The longer they are left in the oven, the crisper they become. -- Mary Ann Cleaton
Fruit Cocktail Cake
2 c. self-rising flour
2 eggs
1 tsp. soda
1 ½ c. sugar
1 can of fruit cocktail
Mix together; put into a 9X13X2 inch pan. Cook at 300*F for at 40 min.
Filling: 1 c. sugar
1 can of coconut
½ c. canned milk
1 c. chopped pecans
1 stick margarine
2 tsp. vanilla
Boil first 3 ingredients for 2 min. and then add remainder of ingredients. Mix well. Pour over cake. --June Jenkins
Krispy Cheese Wafers
2 sticks of butter
2 c. self-rising flour
8 oz. sharp cheese (finely grated)
¼ tsp. salt (slightly less)
¼ tsp. cayenne pepper
2 c. Rice Krispies crushed
Mix butter and cheese with mixer. Mix flour, salt, and pepper together and gradually fold into the butter mixture. Form small balls about the size of a marble. Press flat with a fork on a cookie sheet. Bake at 375*F for 12 min. --Carolyn Coates
Japanese Fruit Pie
1 stick of margarine or butter, melted
2 eggs, beaten
1 c. sugar
1 ½ tsp. vinegar
1 tsp. vanilla
½ c. nuts
½ c. raisins
½ c. coconut
Mix all ingredients. Pour into an uncooked pie shell and bake 350*F for 35 min. or until firm. --Deborah Melancon
Icicle Pickles
4 qts. cucumbers
2 c. pickling salt
1 gal. boiling water
1 ½ Tbs. powdered alum
2 ½ qts. vinegar
5 lbs. sugar
2 Tbs. pickling spice
Wash and slice cucumbers into discs. Dissolve salt in boiling water; pour over cucumbers in crock; weight down with plate; let stand one week. Drain; add 1 gal. fresh boiling water; let stand 24 hours; drain. Add alum to 1 gal. fresh boiling water; pour over pickles; let stand 24 hours; drain.
To make syrup, combine vinegar, sugar and pickling spice; heat to boiling and boil 20 minutes. Pour over cucumbers in crock. Let stand 3 days. Pack pickles in hot canning jars; reheat syrup to boiling; boil 10 minutes; pour over pickles. Adjust lids at once. Process in boiling water bath (212*F) for 5 minutes. Makes 5 pints. --Rita Mangum
%%%%%%%%%%%%%%%
Historical Cookbooks
If you would enjoy looking through a window on a place, a time, and a slice of American life from the 1800’s, you’d want to check out Home Cookery by Mrs. J. Chadwick and the Ladies’ Indispensable Companion, both in the same volume. See how recipes and kitchens have evolved from that era until the present. 641.5 Cha
Tradition comes home in Russell Cronkhite’s A Return to Sunday Dinner. In an attempt to revive the Sunday table of years gone by, the author has arranged his unique cookbook into twenty-one complete menus that bring back the richness of our nation’s heritage. Many of the dishes can be prepared ahead of time and require medium cooking skills. 641.5 Cro
Three centuries of Southern flavors, cultures, and cuisines are included in the recipes of The Southern Junior League Cookbook edited by Ann Seranne (1977). Many are French, Spanish, Mexican, or Greek in origin, but others are old “secret” family recipes from the American South. 641.5 Ser
DESSERTS WITHOUT REGRETS
Looking for healthy “desserts” that are light and mouth-watering? , We have recipe books filled with such recipes:
Light Desserts by Anne Sheasby 641.5 She
No-Guilt Desserts by Publications International, Ltd. 641.5 Pub
Diabetic Choices edited by Louis Weber 641.5 Web
PLEASE CHECK YOUR SHELVES AT HOME FOR OVERDUE LIBRARY BOOKS AND DVD’S! THANK YOU!!
CHURCH MEDIA LIBRARY STAFF
Director: Rita Mangum
Accessions: Carolyn Coates
Circulation: Jeanie Holbrook
Audio/Visuals: June Jenkins
Classification: Rita Mangum
Assistants: Deborah Melancon Mary Ann Cleaton
The library is always open for use by church members. Librarians are on duty to help patrons fifteen minutes before and after church services. A library work day is scheduled on Thursdays from 10AM to 2PM.
The library is always open for use by church members. Librarians are on duty to help patrons
fifteen minutes before and after church services. A library work day is scheduled on Thursdays
from 10AM to 2PM.
Volunteers are welcome!
The church windows and bulletin board displays are a ministry of the church media library staff. Please observe the windows to see what the library has to offer.
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