"Sometimes even printing their names on the envelopes, I'm always afraid they'll recognize it."
In addition to passing along some new cooking ideas, the Secret Pals Exchanging Recipes group acts as a support net.
"It keeps you thinking about your classmates. We have a very close-knit group of ladies and they are very caring about each other."
The class of about 15 women did a similar exchange last year when they were the Secret Muggers.
"We always reveal at Christmastime, so we exchanged names and everybody brought a mug in a brown paper bag. You used that mug and every time you used that mug, you prayed for that person," says Tarter, who has been a member there 35 years. "You knew whose mug you had but you didn't know who had yours."
Class is for women ages 35 to 50
The class is for women ages 35 to 50, but for some of their gatherings they invite all the women in the church. For instance, a recent tea party and a hat-making party were for everyone. At the tea party, not only did the women share their dishes, but they painted flowerpots and filled them with plants to take to homebound church members.
Not only are the parties a chance for fellowship, but the women have learned that some of them have awesome culinary skills. Jane Wardrip is known for her fantastic cakes and the sandwiches she made that looked like Mayflowers.
"Jane Wardrip is so inventive with her cooking. She has made different shapes. When we did the hat decorating, she made a cake that looked like a hat," Tarter says. "She's an excellent cook and we can always count on whatever Jane brings being really delicious."
With so much cooking talent in the group, members are looking forward to the next gathering, a pajama party.
"It's not a sleepover. They're just going to wear their pajamas," Tarter says.
Mayflower Tea Sandwiches
Recipe from an Elmwood Inn cookbook
8 ounces cream cheese
1/4 cup orange marmalade
1/4 tablespoon almond extract
25 slices white bread
Small package of slivered almonds
Blend cheese with orange marmalade and extract. Cut with round cookie cutter to remove crust. Spread mix and pinch at one end. Stick almond in middle.
Golden Rod Tea Sandwiches
Recipe from an Elmwood Inn cookbook
1/2 pound grated sharp cheddar
1/2 pound processed American cheese
1/4 cup mayonnaise
5 tablespoons sweet pickle juice
2 dashes cayenne pepper
8 ounces cream cheese
Dash salt
Mix grated cheddar and American cheese, pickle juice and mayonnaise in food processor or blender. Refrigerate. Add cayenne pepper.
Cook apricots with 2 cups of water until soften. Add 1/2 cup sugar. Cook until dissolved. Cool. Mix apricot mixture with 8 ounces cream cheese and salt in food processor. Place some of each mixture on white bread. Place crustless wheat bread in the middle.
Chicken Pasta Salad
Recipe given to Carole Tarter
1 pound corkscrew pasta
2 cups cooked chicken or turkey or ham
2 medium tomatoes, diced
1 cup celery, diced
1/2 cup cucumber, diced
1 cup red, yellow and green bell pepper
1/4 chopped, green onion
2 hard-boiled eggs, chopped
1/2 cup sour cream
1/2 cup Carnation canned milk
1/3 cup creamy Italian salad dressing or Ranch dressing
1/4 teaspoon dill weed
Dash of pepper
1/8 teaspoon minced garlic
1/4 teaspoon seasoned salt
Cook pasta according to directions, rinse with cold water and drain. Put in a large mixing bowl and add all the vegetables and chopped chicken. In a small bowl, blend sour cream, canned milk, salad dressing and seasonings. Pour over salad. It is better if it is refrigerated two hours. Serves 8 to 10.
