Potato Salad
5/21/2021 - by: The Call to Cook - SidesThe ingredients are simple but seem to blend well so every taste comes singing through the somewhat less-vocal potatoes: dill pickle, onions, eggs, mayo, and a shot of spicy brown mustard.
Recipes
Recipes
Cornbread Salad
5/4/2021 - by: The Call to Cook - SidesA cooking team at Concord United Methodist Church prepared this dish for the 37 seniors served by Wesley House Community Center in Knoxville, Tenn. This recipe is particularly easy and "crazy good."
Strawberry Fluff Salad
4/19/2021 - by: The Call to Cook - SidesThe guests of a drive-thru meal ministry in Knoxville loved this easy and inexpensive blend of fruit-flavored gelatin, whipped topping (Cool Whip), cottage cheese, and crushed pineapple. Everyone who saw it said, “Oh, my mother/grandmother used to ...
Green Bean-Corn Casserole
3/23/2021 - by: The Call to Cook - SidesMartee Buchanan serves this casserole at Wesley Foundation at Radford University. I loved the colors in the dish along with the mixture of fresh and frozen vegetables and of course, the taste!
Southern Greens
2/21/2021 - by: The Call to Cook - SidesJaNaé Swanson-Brown says she learned to cook her Southern-soul collards by first watching her mother and grandmother in Millen, Georgia, and then perfecting the art through her own “trial and error.” We used her recipe to cook collards and also ...
Broccoli Salad
2/1/2021 - by: The Call to Cook - SidesWho would have thought a broccoli salad would be a drive-thu ministry hit? The recipe is a gift from the mother of Martee Buchanan, director of the Wesley Foundation at Radford University.