Women's missionary societies are often noted for their efforts in raising money for a number of charitable causes. Using their time and talents, women's organizations host fund-raisers such as fried chicken suppers, bake sales, yard sales and cookbook promotions.

The Women's Ministries of Mount Beulah Pentecostal Holiness Church has launched its first fund-raiser of the year with a newly released cookbook, "Recipes to Remember." Proceeds from the sale of the cookbooks will go to projects like Falcon's Children's Home and foreign missionaries.

"'Recipes to Remember' includes recipes from two previously published cookbooks plus some new additions," said Women's Ministries member Delby H. Nettles. "We combined a 1957 publication, 'Mt. Beulah's Treasure of Personal Recipes,' with a 1966 Mount Beulah Woman's Auxiliary cookbook, and a collection of new recipes into a keepsake edition.

"It is a blend of the past and the present and features approximately 350 recipes."

Nettles said "Recipes to Remember" is dedicated to the memory of Cathryn Hallman, Louise C. Hutto and Pearlsteen W. Hutto.

"These ladies were faithful members of the Women's Ministries at Mount Beulah for many years," Nettles said. "They served the Lord, their church and families with dedication and vigor. Sadly, they passed away within months of each other.

"These ladies are greatly missed in the Neeses community, but their good works are fondly remembered. 'Recipes to Remember' features some of the wonderful dishes Mrs. Cathryn, Mrs. Louise and Mrs. Pearlsteen used to prepare."

Also included in the cookbook are recipes by former pastor's wives, Eloise Graham, Lucy Martin and Vermelle Chavis, as well as recipes from church members and friends.

"Our former pastor's wives were exceptional cooks, and they helped to inspire the women of the church during their years of service," Nettles said. "And, many Southern-style recipes that are featured in the cookbook have been handed down from generation to generation, such as Annie Miller's Toasted Butter Pecan Cake and Etta Williams' recipe for Pear Relish."

Mt. Beulah's Women's Ministries is composed of 30 women who contribute to their church and mission causes. Over the years, the organization helped with the purchase of a church bus, assisted with remodeling the church fellowship hall, and purchased a deep fryer for the church kitchen.

"From the oldest member, 92-year-old Mollie Williams, to the youngest, 24-year-old Ashley Nettles, the ladies enjoy working together for missions causes and meeting the needs of the church and community," Nettles said.

"Recipes to Remember" cookbooks are available for a $10 donation at the following Neeses locations: G&G Barbecue, Giant Discount Pharmacy, Family Hair Center and Neeses Town Hall. To order by phone, call Nettles at 803-247-2318.

The recipes featured today are reprinted with permission from "Recipes to Remember."

T&D Features Writer Sonja Gleaton can be reached by e-mail at sgleaton@timesanddemocrat.com or by telephone at 803-533-5540. Discuss this and other stories online at TheTandD.com.

Red Rice

By Delby H. Nettles

1 medium onion, chopped

1 bell pepper, chopped

2 tablespoons butter

1 pound diced, smoked sausage

14-ounce can crushed tomatoes

1 tablespoon hot sauce

14-ounce can tomato sauce

1 cup water

2 chicken bouillon cubes

1 cup uncooked white rice

In a saucepan, saute the onion and bell pepper in butter. Add sausage, and brown slightly. Add tomatoes, hot sauce, tomato sauce, water and bouillon cubes. Stir in rice. Pour mixture into a 9-by-13-inch buttered baking dish. Cover dish with aluminum foil, and bake at 350 degrees for one hour. Remove foil, and bake an additional 30 minutes.

Ranch Pasta Salad

By Ashley Nettles

16-ounce box rotini twists pasta

1 cucumber, diced

1 large tomato, diced

1 carrot, shredded

1 large bottle Ranch salad dressing

Boil pasta, according to package directions. Drain. Stir pasta, cucumber, tomato, carrot and dressing together. Chill before serving.

Chocolate Pound Cake

By Carolyn Miller Barden

3 cups sugar

1 cup butter

1/2 cup Crisco

1/2 teaspoon baking powder

1/2 teaspoon salt

3 cups flour

3 teaspoons cocoa

5 eggs

1 cup milk

1 teaspoon vanilla

Heat oven to 350 degrees. Grease and flour a tube pan, and set aside. Cream together the sugar, butter and Crisco. Sift together the baking powder, salt, flour and cocoa, and set aside. Add eggs one at a time to the sugar mixture. Add milk and vanilla. Add flour alternately with milk. Bake approximately one hour and 20 minutes. (Test for doneness with a toothpick after 60 minutes and continue baking as needed.)

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