Posted by Barbara and Robin for the Service League of Natchitoches
After being out of print for 2 years, the Grande Dame of Natchitoches cookbooks, Cane River Cuisine is back in print and available for purchase. Bringing this cookbook back has been a labor of love for the women of the Service League of Natchitoches just as it was a labor of love for our predecessors who created the book and in doing so secured the legacy of the Service League of Natchitoches. We are particularly blessed to have many of those ladies maintain an active role as Sustainer members of the League. Their guidance and friendship is invaluable to the League. We asked Mrs. Vickie Murchison, one of the originators of Cane River Cuisine to share with us some of her memories and a favorite recipe. Here in her own words is a glimpse into the origin of Cane River Cuisine.
Award Winning Cane River Cuisine Cookbook
Posted by Guest Blogger, Vickie Murchison for the Service League of Natchitoches
I was asked to join the Service League in l969 when Gingie Pierson was the President. In l97l-72 when Cecile Murphy was president we had a discussion about a good project for Ways and Means. I mentioned that I thought Natchitoches needed a good cookbook and was immediately given the challenge. At that time, tourists coming to Natchitoches had very little to choose for a souvenir. Needless to say, I was overwhelmed. My dear friend Sandy Lowrey and I had been discussing doing a cookbook but she moved out of town and we decided to drop the project.
When Gay Melder became president, I along with Dot Daray, started to work on the project. She was a sustainer at the time and a wonderful cook.
We mailed recipe sheets to all members asking for original and old family recipes. That was the easy part. We had an abundance of excellent cooks. We asked for comments to go along with the recipe. We received so many recipes that when the committee deciding on which ones to use had as many excellent recipes left out of the book as we used in the cookbook. As you know, from the last two books, it took many months of testing. Dot Daray was wonderful with this part of the book. She worked many long hours (months) but never complained. Every sustainer and active took part. These were not your quick and easy recipes. I was not a cook and I was intimidated by this. My children were very young and only ate a few things like fish sticks, hamburgers etc, etc, etc.
I had talked with Curtis Guillet about photographing historic homes and sites of Natchitoches with food in the foreground for the different sections of the book. I wanted our book to stand out on the book shelves in the book stores and gift shops. We were going to be competing with large cities like Monroe, Shreveport and Baton Rouge who already had successful books. He had done a brochure for the Symphony that I fell in love with and asked what he thought about that for an idea. It was done in the brown tones and we thought it would look like an old book.
At that time, Pat Thomas was involved big time and she graciously took over the picture project. The first picture taken was at the Laureate House. Curtis had just started taking colored photographs and decided to take a shot in color. Well, you know the rest of the story.
Taking the pictures was quite an adventure. Every picture has a story. I helped with a few of the shots but the labor of love was all Pat.
I guess I worked nearly 3 years with a great group of ladies. During Fay Norman’s presidency I had to turn over the project to Pat Thomas because of health issues.
It was because of Pat’s ability and hard work the cookbook is such a wonderful success.
We both had exceptional, talented women to work with. The best part of putting the Cane River Cuisine together was developing so many lasting friendships.
The following recipe was a family favorite passed down from Ms. Vickie’s grandmother.
OLD FASHIONED SUGAR COOKIES
1/2 cup shortening
1 cup sugar
1 egg, beaten
3 cups flour
1/4 teaspoon salt
3 teaspoon baking powder
1/2 cup milk
1/2 teaspoon vanilla
Directions:
Cream shortening and sugar. Beat egg and add to mixture. Mix flour, salt and baking powder, and sift together. Add flour mixture alternately with milk and vanilla to the sugar mixture. Roll out and cut. Bake at 375 degrees approximately 10 minutes.
Yield 5 dozen
“This was given to me by my grandmother when I was a child. I can remember her baking these in strips and using them for strawberry shortcake.
To order your copy click on the link or go to www.service-league.net
canerivercooks 