CAPA Cafe is a tasty tradition to help kids

Joel and Judy Martin were serving as chairpersons for the Beaufort Water Festival Antique Show and searching for a way to offer lunch to the dealers.

They wanted a way for the dealers to eat lunch on site. Trannie Brown, mother of caterer Steve Brown, and Nan Brown Sutton, owner of LuLu Burgess, created a menu that dazzled not only the show dealers but the local community. By the next year, people were lined up around St. Helena's Episcopal Church to purchase homemade chicken, shrimp salad and homemade desserts.

Thus began the tradition of the CAPA Cafe, which benefits the Child Abuse Prevention Association. It seems as if one is ever bitten by the CAPA bug, the sting remains. Steve Brown continues to play a role in the tradition. Each year, he makes more than 140 pounds of shrimp salad. William Gray offers local wild shrimp.

Dedication abounds. Pam Floyd, whose husband is a pediatrician, has been associated with CAPA for more than 20 years. She has helped with CAPA in one capacity or the other. When her children were small, she helped organized the donation and the collection of fruits and vegetables. Then she helped coordinate volunteeers to work in the cafe. As time moved on, her daughters came along to help.

"Helping out at the cafe is about as much of my summer as anything that I do that is enjoyable," Floyd said

Annette Petit counts every year she has served on the CAPA board as one of loving and giving. She tries to keep her calendar clear so she can devote as much time as possible to the cafe. There is a warm, giving smile on her face when she thinks of the preparation of food.

"But it is not work," she said. "It's serving two purposes, offering locals and guests a taste of food and having a fundraiser for the abused children. How could I not be a part of this function?"

Norma Duncan's relationship with CAPA began by her taking monthly treats to the CAPA shelter for the children. From that, she began to volunteer as a sitter for the shelter, then served on the board, became an officer and served on the set-up committee at the antique show.

"I feel so good about being a part of a great group of volunteers who care about children," she said. "I even feel better when I have given of myself to make a child feel better after living in an abused situation. I just feel even better."

Tonight, CAPA volunteers will serve up a variety of delicious appetizers on each booth for a sneak preview party. A host of volunteers work in the kitchen to insureall participants have a variety of great tastings. Many of the volunteers have been involved for more than 20 years and people usually come to the kitchen to ask for recipes.

"CAPA Cafe is a Beaufort tradition," said Susan Cato, CAPA executive director. "At the end of the event, CAPA nets monies for local programs. Not only are the funds important, this is a time when the community friends come together to laugh, chat, and show off as part of the CAPA family.

CAPA Cafe Ham & Mushroom Quiche

Makes: 3

3 unbaked deep dish pie shells, unbaked

2 cups finely chopped ham

4 cups cheddar cheese

1 small onion, finely diced

1/4 cup all purpose flour

1 tablespoon dry mustard

1 teaspoon salt

8 oz. canned mushroom slices, drained

15 eggs, beaten

1 can evaporated milk, large

1 cup milk

Prick the bottom and sides of pie shells and bake for 6-8 minutes in a 425 degree oven. Set aside. Reduce heat to 350 degrees.

Mix ham, cheese, mushrooms and onion with flour. Add salt and divide into three cooled pie shells. Set aside.

Beat 15 eggs with evaporated and homogenized milk. Evenly divide between 3 prepared pie shells. Bake at 350 degrees for 50-60 minutes. Cool slightly before cutting each quiche into six slices.

Almond Eggnog Pound Cake

6 tablespoons butter, softened, divided

2/3 cup sliced almonds

1 package (18 1/4 oz.) yellow cake mix

1 1/2 cups eggnog

1 teaspoon rum extract

1/8 teaspoon ground nutmeg

Grease a 10-inch fluted tube pan with 2 tablespoon butter. Press almonds onto the bottom and sides of pan. Set aside. Melt remaining butter. In a large mixing bowl, beat the cake mix, eggnog, eggs, rum extract, nutmeg and melted butter on low speed for 30 seconds or just until moistened. Beat on medium for 2 minutes or until smooth Pour into prepared pan. Bake at 300 degrees for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack.

Sparkling Punch

1 (12 oz.) frozen pink lemonade concentrate, thawed

4 cups white cranberry juice cocktail

1 quart club soda, chilled

Garnish: fresh mint sprigs

Stir together lemonade concentrate and cranberry juice cocktail in a large pitcher. Cover and chill at least 1 hour or up to 24 hours. Stir in club soda just before serving. Garnish with mint sprigs.