Get It While It's Hot! Hospital Volunteers Publish Cookbook
November 2002 at The Memorial Regional Hospital and Joe DiMaggio Children's Hospital Volunteer Auxiliary has pulled its latest fundraising project out of the oven: a cookbook.
"It was a lot more work than we expected," says Carol Bartley, an auxiliary vice president and member of the committee that compiled "A Taste of Hollywood." "But now that we finally have it, I think it's really, really good. I'm very proud of it."
The Memorial Regional Hospital and Joe DiMaggio Children's Hospital Volunteer Auxiliary is a dynamic membership organization of more than 600 people who help the hospitals and patients through support services, fundraising and community outreach.
Since its founding in 1955, the auxiliary has raised more than $6 million for hospital improvements.
"A Taste of Hollywood" is the organization's biggest fundraiser in recent memory. The cookbook's 430 pages contain hundreds of tried-and-true recipes, plus helpful information such as metric conversion charts, a spice guide, baking substitutes, timesaving tips and a calorie-counting table.
Work on the book began in early 2001. Asked to contribute favorite recipes to the cause, volunteers responded with about 1,200 submissions, which had to be categorized, organized and prioritized. The text had to be proofread four times to make sure that the measurements and instructions for each recipe were correct. An index was created, a printer found and a design approved.
"The volunteers did it all," says David Reinmund, Director of Volunteer Services."We didn't have any idea how much work was involved in writing and editing a cookbook. But the volunteers stayed with it, and it's a great cookbook." In addition to Bartley, other members of the cookbook committee included Cookie Brown-Churly, Lynn Lamey and Kyril Monts.
Proceeds from cookbook sales will benefit auxiliary projects. Recently, the auxiliary funded renovation of Memorial Regional Hospital's adolescent psychiatric unit and intensive care unit waiting room.
To order "A Taste of Hollywood," mail a check or money order for $25 (plus $3.95 for postage and handling) for each copy to: Memorial Regional Hospital, Volunteer Auxiliary, 3501 Johnson Street, Hollywood, FL 33021. Make checks payable to the Memorial Regional Hospital Auxiliary.
The book is also available in the Memorial Regional Hospital gift shop and at the volunteer services desk. For other cookbook information or to learn about opportunities to volunteer at Memorial Regional Hospital or Joe DiMaggio Children's Hospital, call Volunteer Services at (954) 987-2000, extension 5940.
Below you'll find a few of the delicious recipes in "A Taste of Hollywood" a perfect for any Thanksgiving or holiday feast.
Garlicky Shrimp and Beans
Ingredients:
- 2 tablespoons extra virgin olive oil
- 1/4 cup chopped, fresh parsley or basil
- Salt and crushed red pepper flakes
- 16-ounce can of cannellini beans, drained and rinsed
- 1/2 pound of uncooked, peeled, medium shrimp, deveined and cut in half
- 1 clove of garlic, minced
- 16-ounce can of chicken broth
Directions:
Simmer the beans, olive oil and garlic for 10 minutes. Add some chicken broth to make soupler. Add shrimp, cover and simmer for five minutes or until the shrimp turns pink. Add parsley and season with salt and crushed red pepper. If you like, add a piece of toasted French or Italian bread in the bowl and pour the mixture over it.
Cranberry Salad
Ingredients:
- 1 cup water
- 1 quart fresh cranberries
- 2 cups apples, diced
- 3 cups orange sections
- 2 cups sugar
- 2 cups miniature marshmallows
- 3 bananas, sliced and diced
- 1/2 cup pecans, chopped
Directions:
Boil water and sugar until thick, like syrup. Add cranberries to syrup and cook until they burst. Remove from heat and let stand covered for 10 minutes. Remove cover and cook another five minutes. Cool, Add the rest of the ingredients and chill in mold overnight.
Grasshopper Pie
Ingredients:
- 18 large chocolate wafers, crushed
- 20 to 24 large marshmallows
- 1/2 pint heavy cream, whipped
- 1 to 3 tablespoons white creme de cacao
- 1/3 cup melted butter
- 1/2 to 2/3 cup milk
- 2 to 3 tablespoons creme de menthe
Directions:
Combine crushed cookies with melted butter. Pat into 9-inch pie dish. chill, Melt marshmallows in heated milk; cool. Combine whipped cream with creme de menthe and creme de cacao. Fold in marshmallow mixture. Pour into chilled crust. chill and serve.