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Members share recipes, crafts and laughs
Homemakers have always sought ways to make their homes attractive. In 1957, a group of ladies began meeting in their homes to exchange ideas, which would improve their homemaking through various arts and crafts. They did needlework, crocheting and knitting. Home beautification projects were presented and members would become excited about showing and sharing.
Ladies-only club
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Brenda Powell, a talented person in many ways, was responsible for the idea of sharing these arts. During a cook out at her home, the club was organized with the following charter members: Minnie Davis, Joan Hood, Jane Lambert, Margis Pettus, Brenda Powell, Ruth Qualls, Marlene Smelser and Ruth Smith.
In the early stages, the members would play a few games, and the winner would be presented with a prize. Since everyone loved to receive a prize, door prizes were added to the giveaways. There were special programs studying sewing techniques, gardening, flower arranging, ceramics and other topics of mutual interest. At the monthly meetings, a recently made item would be brought in. The use of the item would be explained as well as how the item could be constructed.
The club tried many names. When Brenda Powell moved to another state, the members decided to name the club in her honor, thus the Brenda Arts and Crafts Club was born.
There has always been the covered dish luncheon in homes. Now the meetings are more fellowship and less crafts. As members need more of each other and less making of items, the getting out and the checking on each other makes for a lovely time to spend together. There is more sharing of health issues, government problems and family stories, always over food.
Interestingly enough, the women care about each other and check on each other often. They are women who have earned the right to do as they please and be pleased as they do. Today's recipes are from "Favorite Recipes," a book suggested by Shelia McHalle, edited by Ruth Lawton.
The idea of a cookbook came about after many years of eating delicious foods and swapping recipes. The book allows others the opportunity to try flavorful dishes. Isn't that just like women? Always cooking, always gathering, always sharing.
Port Royal resident Ervena Faulkner is a retired educator who has always had an interest in food and nutrition. E-mail her at features@beaufortgazette.com.
1 large fowl
1 stalk celery
1 carrot
Few sprigs parsley
1 bay leaf
5 medium onions
2 cups chicken stock
2 teaspoons curry powder
1 pound fresh mushrooms or 3 cans (3 ounce size) mushrooms
1/2 pound boiled ham
1/4 cup flaked coconut
1 teaspoon salt
1 teaspoon lemon juice
1/2 cup pineapple juice
2 cups heavy cream
2 tablespoons flour
Place fowl in large kettle. Add water to half and cover. Add celery, carrot, parsley, bay leaf and onion. Cover. Cook to boiling, reduce heat and cook slowly 21/2 to 3 hours or until chicken is tender. Cool. Strip meat and cut in large chunks; save stock. Chop remaining onions fine. Cut ham in small cubes. Slice fresh or drained mushrooms. Add curry powder and flour gradually and stir until smooth. Pour chicken stock and cream gradually. Cook slowly, stirring frequently for ten minutes. Add: Pineapple, lemon juice and salt. Add chicken and heat ten minutes more. Serve over hot rice. User toasted coconut over entire dish.
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