facsimile web page
http://skreynolds.tripod.com/church/index.html



Ashfield's
Congregational Church Cookbook, 


Through
the Open Door



TRIED AND
TRUE



CHURCH
COOKBOOK RECIPES



ashckbkpg.gif




   
Sandy's
   page offers you the chance to "Select a month and preview the
   

   
   
recipes."
   I don't want to upstage her page, so I'm not doing that - but I
   have included one absolutely marvelous recipe below for onion tart
   by Michael McClellan. Do try to get hold of the cookbook itself!
   I've had a copy for two years, and I guarantee the deliciousness
   of at least some of the recipes! And the ones I've not tried yet
   sure sound great! Just look at Michael's!







Each month of recipes is introduced by a page of weather statistics and a 
beautiful black and white photograph of Ashfield. Add in over a dozen more 
photographs, hundreds of recipes, lots of interesting tidbits of Ashfield's 
history, a couple of prayers, a fantastic index and you've got the best 
cookbook on the shelf!



The First
Congregational Church of Ashfield, Massachusetts published this
cookbook in October, 1996. We only have less than 200 remaining from
the original print run of 1000, having sold many of them at the 1999
Fall Festival. Get your copy while they last!



Purchase your copy now, directly through Amazon.com, or send $15 plus $3
shipping to: Sandra Reynolds, c/o The First Congregational Church, PO Box 
519, Ashfield, MA 01330.
 



All checks
should be payable to The First Congregational Church of Ashfield. All
proceeds are going directly to pay for the renovation and
construction of a new handicap-accessible bathroom that directly
benefits the town and church.




Here's a sample:



Onion Tart
by Michael McClellan
 
An earthy rich tart perfectly paired with roasted potatoes on a brisk 
winter's morning or fresh baguettes on a summer twilight picnic.
 
for the crust:
1 1/2 cups flour
1/2 cup Crisco or lard
1 egg
1/2 teaspoon salt
4 tablespoons butter
4 tablespoons ice water
for the filling:
4 ounces smoked bacon, cut into 1/2 inch pieces
2 tablespoons unsalted butter
4 medium onions, thin sliced
2 tablespoons all-purpose flour
2 large eggs
1/2 cup heavy cream
1/2 teaspoon salt
2 teaspoons chopped fresh basil
 
Crust: Sift together the flour and salt. Cut in the Crisco and butter or 
pulse in a food processor until the mix resembles oatmeal (dry). With 
fingers, add one egg and the water 1 tablespoon at a time until the mix 
holds together. Chill one hour.
 
Roll the dough on a lightly floured surface to a 12 inch circle and ease 
the dough into a tart pan with a removable bottom. Trim the edges and 
chill until ready to bake. Preheat oven to 400°.
 
Filling: Sauté bacon until lightly golden. Transfer bacon to paper towel 
lined plate. Pour off all but 2 tablespoons fat, then add the butter. 
Sauté the onions until tender, then toss with the flour. Whisk together 
the eggs, cream, salt and basil. Stir the onions and bacon into the egg 
mixture. Pour filling into chilled crust.
 
Bake the tart until pastry and filling are golden, 30 - 35 minutes. Cool 
for 5 minutes, then remove the sides of the tart pan.

skreynolds@juno.com
The church's cookbook page was first posted on February 11, 1998.
http://skreynolds.tripod.com/church/index.html