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

Special Features: Interesting historical facts, beautiful color photos of the church, personal notes and remembrances, and pages of helpful hints, cooking terms, and instructions for decorative napkin folding will appeal to beginners and accomplished cooks alike.

Description: A distinctive collection of "Recipes and Remembrances" from past and present members of Pine Street Presbyterian Church, this cookbook is a celebration of 150 years of faith and fellowship. From The Choirmaster’s Scallops and Lemon-lavender Pound Cake, to Coke Chicken Bbq and Snow Ice Cream, these recipes appeal to young and old alike.

Funds raised support: Pine Street Presbyterian Church’s 150th Anniversary Celebration.

Cost: $15.00
plus $5.00 S/H per book.

• 2 lbs. medium shrimp, cooked and peeled
• 1/3 c. fresh lemon juice
• 1 tsp. salt
• ½ tsp. freshly ground pepper
• 2 tsp. Dijon mustard
• ¾ c. extra-virgin olive oil
• 1 lb. green beans, cooked and cut into 1-inch pieces
• 1 celery heart, leaves included, sliced ¼-inch thick
• 1 bunch green onions, white part and half the green, thinly sliced
• 1 red or yellow bell pepper, seeded, quartered and cut into ¼-inch slices
• 1 ½ pint basked red or yellow pear tomatoes, halved
• 1 c. pitted black olives, halved
• 1 bunch chives, thinly sliced
• ½ c. fresh basil leaves, torn into ½-inch pieces

Place shrimp in a shallow bowl and set aside. Combine lemon juice, salt, pepper and mustard in a medium mixing bowl and whisk to mix. Whisk in oil in a slow stream so that the dressing doesn’t separate. Immediately pour half the dressing on the shrimp. Fold the shrimp and dressing together with a rubber spatula to make sure shrimp are evenly coated. Cover and refrigerate. Combine green beans, celery heart, green onions, bell pepper, tomatoes, black olives, chives, and basil in a large mixing bowl and fold in the remaining dressing with a large rubber spatula. Cover and refrigerate. About half an hour before serving, add the shrimp to the vegetable salt and fold together with a rubber spatula. Taste for seasoning and add more salt, pepper or lemon juice as needed. Mound the salad on plates. Note: This is a great make-ahead dish that can be kept chilled until just before you serve it.