"Actually, it's an adaptation of a Richard Simmons recipe," says McCormack, who describes herself as usually an old-fashioned Southern cook.
The book, which is available from McCormack's mother or Eva Martin, contains 450 recipes and sells for $15.
"Recipes are from other family members across the country," McCormack says.
In some cases, sentimental recipes were submitted. Grandmother's Cheesecake is from George Denecke. McCormack included Mamaw McCormack's Pineapple Sherbet.
"We made that a lot, especially in the summer, when my grandmother was alive."
McCormack thinks that one accomplishment of putting together a book like this is that it gets people to write down their recipes that they know only by memory.
Some of the dishes may have appeared at Wednesday night dinners, which are scheduled before the mid-week service.
"It just makes it easier on people with school-age children."
Money from sales of the book will benefit a women's Sunday school fund at the church. The women have a special group that meets.
"We get together once a month and have a worship service and fellowship."
The McCormacks are interested in supporting the church because of their family's longtime involvement.
They trace the origins of the church to eight generations ago, to 1785, when Daniel McCormack gave the land on McCormack Church Road for a church, school and graveyard. After McCormack's father died in 1991, she began to wonder about the McCormack family. She scheduled a family reunion on the weekend of the church's homecoming.
"It wasn't a big gathering that year, but people went home and called their relatives. We've had as many as 200," she says, noting that a foundation was set up to preserve the church and grounds.
With the cookbook project wrapped up, McCormack can concentrate on her work, which involves overseeing the care of 65 children up to age 12. She also is taking college classes for an associate's degree in early childhood education. With work and school, it's difficult for McCormack to find time to whip up something in the kitchen.
"Sometimes it's hard keeping up all ends."
Oriental Chicken Salad
2 cups chopped, cooked chicken
2 medium stalks celery, sliced
8-ounce can water chestnuts, drained and sliced
10-ounce can bamboo shoots, drained and sliced
1 tablespoon chopped pimento
1/4 cup Miracle Whip lite
2 tablespoons soy sauce
1 tablespoon lemon juice
1/2 cup plain yogurt
Dressing: Mix together Miracle Whip, yogurt, soy sauce and lemon juice for dressing. Salad: In bowl, combine chicken, celery, water chestnuts, bamboo shoots and pimento. Stir in dressing.
Slow Cooker White Chili
3 15-ounce cans Great Northern beans, drained
1 pound cooked chicken breast
1 medium onion, chopped
2 4 1/2-ounce cans chopped green chilies
2 teaspoons ground cumin
4 cups chicken broth
Sour cream (optional)
Shredded cheese (optional)
Tortilla chips (optional)
Chopped jalapenos (optional)
In a slow cooker, combine beans, chicken, onion, chilies, cumin and broth. Cover and cook on low 8-10 hours or on high 4-5 hours. Ladle into bowls and top as desired from optional list.
To obtain a cookbook, call Eva Martin at (606) 346-2146 or Myrtle McCormack at (859) 854-3277.