Society cooks up Taste of Hope gift

LITTLE ROCK — By now you’ve planned, prepared and even partaken of the Christmas dinner.

By now you’ve purchased, opened and planned to return all the presents.

So the last thing you need now is a columnist bearing goodie and gifts ideas - let alone a goodie gift idea.

Well, it’s the thought that counts. Merry Christman! (Sorry, it’s a habit.)

This food gift is the just-off-the presses Taste of Hope, a cookbook by the American Cancer Society of Central Arkansas, where Sherri Jones is executive director.

The 300-page book, subtitled A Collection of Recipes by Local Cancer Survivors, Caregivers and Celebrities, includes profiles of survivors and Faces of Cancer Honorees. And it contains more than 450 recipes, divided into appetizers and beverages, soups and salads, vegetables and side dishes, main dishes, breads and rolls, desserts, cookies and candy.

Rita Benafield Henard, office assistant at the American Cancer Society, says the cookbook “is another way to raise funds to continue the mission of the American Cancer Society.” She adds that the organization’s tag is “The Official Sponsor of Birthdays.”

Henard’s father died of pancreatic cancer when she was 17. She followed her late mother’s footsteps, becoming a volunteer, then a member of the staff, for more than 30 years. In the cookbook she shares several recipes, including one for her mother’s strawberry cake.

Among the contributors are politicians and media personalities. Gov. Mike Beebe and wife, Ginger, whip up their ChilledCarrot Soup with Cumin and Lime, Edamame Hummus and Healthier Double Chocolate Brownies. Sen. Mark Pryor bakes Scotch Fudge (Cake).

Lisa Fischer of Little Rock’s KURB-FM, B98.5, cooks up her Hot Pizza Dip. Tom Brannon of KTHV, Channel 11, serves Tom’s Southwest Meatloaf. Mary Twedt, host of Arkansas Cooks on KUAR-FM, Little Rock, stirs up Spiced Pecans, Black Fruit Salad and Coffee Can Ice Cream.

Janet Carson, a columnist for this newspaper and horticulture specialist for the University of Arkansas Cooperative Extension Service, is a recipe contributor (44-Clove Garlic Soup with Parmesan Cheese, GoatCheese Spread and Stuffed Peppadew Peppers). She’s also a five-year breast cancer survivor who shares her story and offers hope: “It wasn’t difficult and my recovery time was short. Iwas fortunate in that I did not have to have any chemotherapy or radiation. I am blessed with a network of great family and friends, so I had an easy time.”

I submitted a super simple side dish recipe. It’s on Page 83, between the Steamed Butternut Squash and the Garlic Lime Rice. (It’s also at the bottom of this column. But, still, buy the book.)

Books are $15 and can be bought at the American Cancer Society, 901 N. University Ave., Little Rock, during business hours, 8 a.m. to 5 p.m. Monday through Friday. Or ordered over the phone with a credit card by calling (501) 603-5200 or (800) 227-2345.

While the cookbook is a project of the American Cancer Society, it’s not necessarily a health food cookbook.

“It does not have calories or that kind of thing listed,” Henard says.

And thank goodness. Because I have no desire to tally up the fat content of Slow Cooker Creamed Corn ( affectionately called Creamy Corn), the recipe I submitted.

Slow Cooker Creamed Corn 1 (16-ounce) package frozen corn

kernels 1 (8-ounce) package cream

cheese 1 stick of butter 1/2 cup milk1 tablespoon sugar Salt and pepper to taste

Combine all ingredients in a slow cooker. Cook on high for two to four hours or low for six to eight hours. Stir occasionally. Serves about 6.

Note: This can be easily doubled or tripled for a large group. Also, it can be made lighter by substituting light cream cheese, light butter, skim milk and Splenda.

(Special note: But it’s the holidays, therefore calories don’t count, therefore disregard that last line.) Merry Christmas! E-mail:

jchristman@arkansasonline.com What’s in a Dame is a weekly report from the woman ’hood.