Church cookbook a trove of goodies

LITTLE ROCK — Full Plate: Generous Servings of Ozark Hospitality from St. Paul’s Episcopal Church in Fayetteville may be the best community cookbook I’ve ever seen.

According to the foreword, the spiral-bound, hardcover book was a decade in the making, with each recipe being tested at least three times by someone other than the submitter. The recipes were also “fine-tuned” during the testing process to “ensure that anyone, novice or expert, who attempts to prepare a recipe from this cookbook will have a successful dish.”

With more than 300 recipes and a price tag of $25 (plus shipping), this collection can only be described as a labor of love.

The recipes are a balanced andeclectic blend representing the diverse cultures of the region. There are plenty of American and Southern dishes, but you’ll also find Cajun, Italian, Indian, Hispanic, European and Mediterranean fare.

The book is filled with tidbits of information about the region, cooking tips, bonus recipes and profilesof Northwest Arkansas institutions like The Jones Center for Families, the Walton Arts Center and the Washington County Historical Society.

The book even includessmall black-and-white photos of some of the finished dishes.

For more information about the book or to order, call (479) 442-7373 or visit stpaulsfay.org/cookbook.

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Copies can also be bought Friday and Saturday at the St. Paul’s table at the Diocesan Convention of theEpiscopal Church at Trinity Cathedral in Little Rock.

I’m a firm believer that you can judge a book by its pimiento cheese recipe, and Full Plate does not disappoint.

A sidebar with the recipe includes this tip: “Pre-shredded cheese can be used;

however, freshly grated cheese results in a tastier spread.”

Best Pimiento Cheese Spread 1 ½ cups mayonnaise 1 (4-ounce) jar diced

pimientos, drained1 teaspoon Worcestershire

sauce 1 teaspoon finely grated onion ¼ teaspoon ground red pepper

(cayenne) or to taste ½ pound finely grated extra

sharp cheddar cheese ½ pound coarsely grated

extra-sharp cheddar cheese

In a large bowl, stir together the mayonnaise, pimientos, Worcestershire sauce, onion and red pepper. Add cheeses and mix thoroughly. Store in the refrigerator for up to 1 week.

Can be served with crackers, sliced baguettes or as a filling for celery.

Makes about 4 cups.

Another recipe in the book that caught my eye is this black bean tart. Paired with a salad, it makes a great meatless dinner or lunch.

Black Bean Tart With Chili Crust 1 ¼ cups all-purpose flour 1 teaspoon ground cumin 1 teaspoon chili powder 1 teaspoon sweet paprika OR

smoked paprika ½ teaspoon salt ½ cup butter, cut into small

pieces 2 ½ to 3 tablespoons ice water 1 (15-ounce) can black beans,

rinsed and drained, divided

use 1 (8-ounce) container sour

cream, divided use Salt and ground black pepper 1 tablespoon vegetable oil 1 cup corn kernels ½ cup thinly sliced green

onions ¼ to ½ red bell pepper,

chopped 1 to 2 fresh jalapeno peppers,

seeded and finely chopped¼ to ½ cup fresh cilantro,

chopped 1 ½ to 2 cups shredded

Monterey Jack cheese 2 teaspoons lime juice

Heat oven to 350 degrees.

Pulse or blend the flour, cumin, chili powder, paprika, salt and butter in a food processor until mixture resembles coarse meal. Add ice water and pulse until mixture forms a dough.

Press dough evenly onto the bottom and sides of a 10-inch shallow tart pan. Refrigerate until firm, about 15 minutes.

Line crust with foil and fill with pie weights or uncooked dry beans or rice. Bake 8 to 10 minutes or until set. Carefully remove pie weights and foil, return crust to oven and bake 10 minutes more or until golden.

Cool in pan on wire rack.

Crust may be made one day in advance and kept, covered, at room temperature.

For the filling: Puree ½ of the beans and 2 tablespoons of the sour cream until smooth.

Season with salt and pepper; set aside.

Heat the oil in a medium skillet over medium heat. Add corn and saute 4 to 5 minutes.

Remove from heat. Add the remaining beans, green onion, bell pepper, jalapeno and cilantro to the corn mixture. Spread pureed bean mixture over the baked crust. Spread corn mixture over pureed beans.

Sprinkle evenly with cheese.

Bake 20 minutes at 350 degrees. Serve warm or at room temperature with Lime Sour Cream.

For the Lime Sour Cream: Stir together the remaining sour cream and the lime juice until well blended.

Recipes adapted from Full Plate Generous Servings of Hospitality recipes from St. Paul’s Episcopal Church, Fayetteville