To order cookbooks, contact the organization directly.
Contact information is listed at the bottom of this page.

Special Features: The foreword pages have pictures of Pastor Freddie Young, Evangelist Randy Hardeman and Minister of Music, Doug Smith. Each of the tabbed dividers has a picture of a singing group, preacher or missionary who has participated in the annual church Jubilee over the past 21 years.

Description: Our hard-back cookbook has a royal blue cover and bright silver lettering of church name and cookbook title. A beautiful color photo of Grand Strand Baptist church is in the center, and is outlined with a silver border. The cookbook includes tab dividers, a cross referenced index of recipes and contributors.

Funds raised support: Participation in Women Reaching Women retreats or other sponsored outreach event.

Cost: $15.00
plus $3.50 S/H per book.

• 3 lbs. russet potatoes, peeled and cubed (1/2 in)
• 2 cloves garlic, peeled
• 2 (3-oz) pkgs. cream cheese, softened
• 2 T butter
• 1/2 can sour cream
• 2 C shredded cheddar cheese, divided
• 1 tsp garlic salt
• 1 tsp onion salt
• 1 (10-oz) pkg frozen chopped spinach, thawed and squeezed dry.

Place potatoes and garlic in a large saucepan; cover with water. Cover and bring to a boil; cook for 20-25 minutes, or until very tender. Drain well. In a mixing bowl, mash potatoes and garlic with the cream cheese and butter. Add sour cream, 1 cup of cheddar cheese, garlic salt, onion salt and spinach. Stir just until mixed. Spread into a greased 2-qt. baking dish. Bake, uncovered, at 350 for 30-35 minutes or until heated through. Top with remaining cheese; bake 5 minutes longer or until cheese is melted. (10-12 servings)