Months of hard work have paid off -- copies of the Regional Medical Center Auxiliary's "Sharing Our Best" cookbook, a compilation of favorite family recipes of employees, volunteers and other RMC family members, are now available at the RMC's Thoughts 'N Things Gift Shop and the Breast Health Center Boutique.

"This special project provides an opportunity for employees and volunteers to share favorite recipes with each other and the community," said Brenda Williams, RMC vice president and administrative leader of the auxiliary.

Cookbooks are $12, and proceeds will benefit the auxiliary's Verna Martin Compassionate Care Fund, which was designed to help RMC patients and their families with one-time emergency needs.

The Compassionate Care Fund evolved more than 20 years ago and benefits patients and their families, based on recommendations from RMC's Care Planning staff. This assistance is limited and helps with essentials like medications, medical equipment, transportation, clothing, meals and lodging.

In 2001, the fund was renamed the Verna Martin Compassionate Care Fund in memory of Verna Martin, who, during her 20 years as director of the RMC's Volunteer Services, was an inspiration to the auxiliary and instrumental in the formation of the Compassionate Care Fund.

Auxilian Jean McRae served the lead role in organizing the Cookbook Project, tracking the recipes and devoting many hours to the endeavor. Other volunteers who spent countless hours on the Cookbook Project include Marcia Jenkins, who did much of the inputting of recipes, and Ann Till, who garnered recipes from members of the RMC family. Many other volunteers and staff helped in various ways on the Cookbook Project.

Barbara Paul, a local artist, designed the cover in honor of her daughter, volunteer Jennifer Harley. The cover art depicts the goodness and compassion exemplified by the RMC Auxiliary. The focal component, a pink rose, is symbolic of the grace auxilians demonstrate daily and the appreciation of the people these volunteers serve and support. The rose is surrounded by and interspersed with allspice, which is included in many recipes, and is most often described as meaning "compassion."

"Serving Our Best" is divided into seven sections -- Appetizers, Relishes & Pickles; Soups, Salads & Sauces; Meats & Main Dishes; Vegetables; Breads, Rolls & Pastries; Cakes, Cookies & Desserts; and Beverages, Microwave & Miscellaneous. Included are recipes perfect for everything from football tailgate gatherings to special dishes for upcoming holiday events and quick family meals. Another special section features cooking tips, food terms, ingredient substitutions, counting calories, napkin folding and table settings.

"We thank the many employees, volunteers and other members of the RMC family who contributed their special recipes -- all for the benefit of enhancing the healing process of fellow community members through the Compassionate Care Program," Williams said.

The auxiliary was organized in 1970 to provide volunteer services, promote community understanding and to raise funds for RMC. Volunteers serve in 35 different departments, and they operate the hospital's gift shop and the boutique in the Breast Health Center; deliver all hospital mail and flowers to patients; assist at the desks at admitting/outpatient, same-day surgery and main lobby information; give clerical and secretarial assistance to various departments; provide "Cuddle Care" nursery service; and provide a courier service for the Mabry Center for Cancer Care.

The following recipes were contributed by Cookbook Project volunteers, and one is from the late Verna Martin. All would be perfect for the upcoming holiday season.

Cranberry salad

Submitted by Jean McRae, volunteer

3-ounce package Jell-O (raspberry or cranberry; if recipe is doubled, put in one package each)

1/2 cup hot water

8-ounce can crushed pineapple with juice

1/2 cup apple, grated

16-ounce can whole-berry cranberry sauce

1/2 cup orange juice

1/4 cup chopped nuts (pecans or walnuts)

Dissolve Jell-O in hot water and cool. Stir in remaining ingredients. Pour into 1-quart mold. Chill. Serves six.

Steak casserole

Submitted by Ann Till, volunteer

1 large piece round steak

1 envelope dry onion soup mix

1 can cream of mushroom soup

2 cups water

1 teaspoon Kitchen Bouquet

flour, salt and pepper

Cut steak in cubes. Salt, pepper and flour cubes. Fry in oil until brown. Drain on paper towels. Put steak in 9x13-inch casserole dish. In saucepan, combine onion soup mix, cream of mushroom soup, water and Kitchen Bouquet. Stir until it boils, and pour over steak. Cover and bake one hour at 350 degrees.

Verna Martin's corn pie

Submitted by Susanne Braun

1 can of whole kernel corn

2 eggs

3/4 cup of milk

Drain corn. Beat eggs and milk until stiff. Grease 8x10-inch dish. Add eggs and milk. Top with butter. Cook 40 minutes uncovered.

Pineapple upside down cake

Submitted by Marcia Jenkins, volunteer

1 package Duncan Hines yellow cake mix

16-ounce can crushed pineapple, drained

1 pound light brown sugar

1 stick butter

1 cup halved pecans

1/2 dozen Maraschino cherries, cut in half

Follow directions on cake mix package, and heat oven accordingly. In a large cast-iron skillet, melt butter, add brown sugar and bring to a boil. Remove from heat. Add cherries and pecans to skillet. Pour in cake mix, and bake for 30 to 35 minutes. Let cool, and invert on a cake plate.

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