Charles and Gloria Crabtree, right, give a warm welcome to friends Dalene Vickey Parker and Rebecca Vickery, during the Friends Day luncheon at White Plains Friends Meeting.

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Everyone lines up at the buffet table of wonderful veggies, casseroles, salads and lots of desserts

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Don and Brenda Marshall enjoy the meal.

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Lillie Mae Haynes, left, and Dorothy Haymore fill their plates.

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Jackie Cave made country ham biscuits.

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Carolyn York places cake squares on the table.

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Members of the White Plains Friends Meeting were asked to bring a special friend with them to a recent Sunday morning worship service. And they also were asked to provide a covered dish for the luncheon that followed in the fellowship hall.

Jake Penley welcomed everyone to “Friends Day” and extended special greetings to those who came as friends.

Among the guests were sisters, Dalene Vickery Parker and Rebecca Vickery who just happened to be in the area attending the Hillsville, Va., Flea Market during the weekend. The siblings spent the night in Mount Airy and decided on Sunday morning they would attend church services Sunday morning before heading back to their home in Spartanburg, S.C. In the White Plains community, the two searched and discovered the Friends Church and they made their way to the sanctuary. The siblings were received by church members and invited to stay for lunch. During the fellowship hour, Gloria and Charles Crabtree enjoyed talking with the ladies and learned that Dalene is getting her doctorate degree and has written a book, “Christian Teachers in Public Schools.” She presented a copy to the church as a gift of appreciation.

It was truly a “Friends Day” for the White Plains Friends and their guests.

Lots of good food was brought in by the church women and men and displayed on banquet tables for everyone to enjoy. Assisting in hosting the celebration were Gloria Crabtree, chairman, Bennie Burton, Nancy Johnson, Steve Kallam, Linda and Heather Carroll and Lu Ann Loy. Carolyn York helped round up the recipes which are being shared today. Most were passed along by friends attending the event.

Sheena Jestes brought a casserole made from her best friend’s recipe (her mom, Robin White.)

VEGAL CASSEROLE

(Sheena Jestes )

1 large can Vegal, drained

1 small can water chestnuts, drained

1/2 cup mayonnaise

1 can Cream of Chicken Soup

Mix together and put in large baking dish.

1 sleeve of Ritz crackers, crushed

1 stick butter, melted

6 ounces cheddar cheese, shredded

Crush crackers, pour melted butter, mix and place on top of vegal mixture. Sprinkle with shredded cheese. Cover with aluminum foil and bake about 25 minutes in a 350-degree oven. Remove foil and bake another 5 to 10 minutes to brown slightly.

With vegetable dishes, nothing is better than good cornbread. Bracky Rogers made this from his wife, Wanda’s recipe.

GREAT CORN BREAD

(Bracky Rogers)

1 cup self-rising corn meal

3/4 cup self-rising flour

1 cup milk

1 egg

1 stick margarine, melted

Mix corn meal, flour, 1 cup milk and egg together. Add melted margarine and mix. Grease pan and add mixture. Bake at 425 degrees until brown.

Gloria Crabtree passes along two recipes you’ll certainly enjoy.

PECAN TASSIES

(Gloria Crabtree)

3 ounces cream cheese

1/2 cup margarine

1 cup sifted flour

Let cream cheese and margarine soften a room temperature. Blend. Stir in flour. Chill about 1 hour. Shape into 2 dozen 1-inch balls. Place in tiny ungreased 1 1/4-inch muffin tins. Press dough on bottom and sides of cups.

Pecan Filling:

1 egg

3/4 cup brown sugar

1 tablespoon margarine, softened

1 teaspoon vanilla

Dash of salt

1 cup pecans, chopped

Preheat oven to 325 degrees. Beat together egg, sugar, margarine, vanilla and salt until smooth. Divide half the pecans among pastry-lined cups. Add egg mixture and top with remaining pecans. Bake for 25 minutes or until filling sets. Cool before removing from pan. Yields 2 dozen.

This recipe, also passed along from a friend, makes a delightful brunch dish.

SAUSAGE BRUNCH BAKE

8 slices bread, toasted and cubed

1 pound sausage, browned and drained

2 cups grated cheddar cheese

6 eggs, slightly beaten

3/4 teaspoon dry mustard

2 cups milk

1 can cream of celery soup

1/2 cup milk

1/2 teaspoon salt

In a 9x13-inch pan, layer bread cubes and sausage. Combine cheese, eggs, mustard and 2 cups milk. Pour over bread and sausage. Combine soup, 1/2 cup milk and salt. Pour over all and cover. Refrigerate overnight. Bake 1 1/2 hours at 325 degrees.

Robin White got this recipe from her best friend and mother, Carolyn York.

CHOCOLATE CHEESE BALL

(Robin White)

8 ounces cream cheese

1/2 cup margarine

1/4 teaspoon vanilla

3/4 cup confectioners sugar

2 tablespoons brown sugar

3/4 cup mini chocolate chips

1 cup chopped pecans

Mix cream cheese, margarine and vanilla together with mixer.

Add confectioners sugar and brown sugar and beat well. Stir in chocolate chips. Put in refrigerator for one hour. Form into ball and roll in pecans. Chill until served. Serve with chocolate graham cracker squares, if available, if not, can use regular graham crackers.

The recipe was sent to Carolyn by her sister, Frances Smith.

LIGHT LEMON PIE

(Frances Smith)

1 small box Jell-O

1/4 cup boiling water

2 (6-oz.) cartons lemon yogurt

1 (6-oz.) container fat-free Cool Whip

1 (9-oz.) graham cracker crust

Lemon zest

Mix Jell-O and water until dissolved. With a wire whip add all remaining ingredients (except crust). (You may use only half of Cool Whip). Add lemon zest. Pour mixture into pie shell. Place pie in the freezer for 3 to 4 hours before serving. Leave in freezer overnight is best. Serves 8.

Jean Williamson was the pianist at White Plains Friends Church some years back. She shares this recipe.

PECAN PIE MUFFINS

(Jean Williamson)

1 cup packed brown sugar

1/2 cup all-purpose flour

1 cup chopped pecans

2/3 cup melted butter

2 beaten eggs

In a bowl combine sugar, flour and pecans. Separately combine butter and eggs, mixing well. Stir into flour mixture just until moistened. Fill greased and floured mini muffin cups 2/3 full. Bake at 350 degrees for 20 minutes. Cool on wire rack. Makes 24.

CHOCOLATE CHIP POUND CAKE

(Nancy Johnson)

1 box Duncan Hines classic cake mix

1 small box instant vanilla pudding

1 small box chocolate pudding

1/2 cup oil

1 1/2 cups water

4 eggs

1 teaspoon vanilla flavoring

1 teaspoon butter flavoring

6-oz. package chocolate chips

Mix all ingredients except chocolate chips and eggs. Add eggs one at a time and beat 3 minutes. Stir in chocolate chips. Pour into a greased and floured Bundt pan. Bake for 55 minutes at 350 degrees. Check for doneness with toothpick. Do not over bake.

ORANGE SALAD

(Tina Whitaker)

1 large box orange Jell-O

1 pint small curd cottage cheese

2 cans mandarin oranges, drained

1 small can crushed pineapple, drained

Large carton Cool Whip

Mix dry Jell-O and cottage cheese. Add oranges and pineapple and mix gently. Add Cool Whip gently. Refrigerate.

CHESS CAKE

(Carolyn York)

1 box yellow cake mix

1 stick margarine, melted

4 eggs

1 box powdered sugar

1 (8-oz.) package cream cheese

Mix cake mix, melted margarine and 1 egg. Press into 9x13-baking pan.

Next, with mixer, mix 3 eggs, powdered sugar and cream cheese, until fluffy. Pour over mixture in pan. Bake at 325 degrees for 45 minutes.

Contact Eleanor Powell at epowell@heartlandpublications.com or call 719-1933,

CORRECTION

Due to a typographical error in the Sept. 5 food section, 2 ingredients were combined. The correct ingredients follow.

WONDERFUL SWEET POTATO PIE

4 medium sweet potatoes

1 cup sugar

1/2 cup brown sugar

3 cups water

1 teaspoon cinnamon or 1 teaspoon vanilla

2 sticks butter

1 box yellow cake mix

Peel and slice potatoes thin and place them in a 9x13-inch baking pan. Add water, sugar and sprinkle with cinnamon. Cut one stick of margarine into thin slices and place on top of the potatoes. Sprinkle cake mix on top. Then slice another stick of margarine (thin) and place on top of cake mix. Bake at 300 degrees until brown.