The P.E.O. Sisterhood (Philanthropic Education Organization) is a U.S.-based international women’s organization of about 240,000 members, with a primary focus on providing educational opportunities for female students worldwide. The sisterhood was founded in 1869 by seven young women on the campus of Iowa Wesleyan College.
P.E.O. members have provided more than $432 million in educational assistance to more than 125,000 women. Headquartered in Des Moines, Iowa, P.E.O has chapters throughout the United States and Canada.
In Mathews County, P.E.O. Chapter BT has been in operation since 2006, chartered by 26 local women who had been associated with White Stone Chapter BTL. They were joined on chartering day by six additional members. This chapter supports the policies of national and state while also devoting lots of time and energy raising money for local projects. (The Suzy Jones Scholarship is a major one along with others.)
The ways and means committee comes up with moneymaking ideas to fill the coffers. This year a new cookbook is in its second printing. Former member Kerin Schwartz came up with the idea. Two years in the making, “By the Sea” was first offered during Mathews Market Days. Vicki Carter is project chair.
The cookbook is filled with 10 categories from appetizers to tried-and-true recipes. It’s a must, to have and to use. Just look at these recipes.
Women are working for women.
VIDALIA ONION PIE
Sally Bridgforth
3 Tbs. butter
3 c. Vidalia onions, thinly sliced
9-inch deep-dish pie shell
2 eggs, beaten
3 Tbs. flour
½ c. milk
1½ c. sour cream
1 tsp. kosher salt
4 slices bacon, crisply cooked and crumbled
Bake the pie shell according to directions; set aside to cool. In a medium saucepan, melt the butter over medium heat. Add the onions and sauté until lightly brown. Place baked pie shell on a sheet pan. Line the bottom of the pie crust with the onions. In a small bowl, beat eggs and flour to combine. Add milk, sour cream and salt. Mix well and pour over the onions. Garnish with bacon. Bake at 350°F. until firm in the center, about 30 minutes. A family recipe
TED’S BAKED FISH
Carla Hill
2 8-oz. fish fillets
2 tsp. lemon juice
2 tsp. Parmesan cheese, grated
2 tsp. butter, melted
2 tsp. mayonnaise
2 tsp. scallions, finely chopped
½ tsp. salt
Dash of hot sauce
Sprinkle lemon juice on fish and refrigerate for about 10 minutes. Combine all the other ingredients. Place fish on baking sheet and spread mixture on each fillet. Bake at 425° to 450°F. for 10 minutes until fish is browned.
SPINACH SALAD
Becky Morgan
Dressing
1 c. vegetable oil
¼ c. white vinegar
½ c. ketchup
¾ c. sugar
1 Tbs. Worcestershire sauce
1 chopped onion, sweet or red
Make the dressing at least 24 hours in advance.
10 oz. fresh spinach
8 oz. can water chestnuts, drained
14 oz. can bean sprouts, drained
4 hard-boiled eggs, chopped
½ lb. bacon, cooked and crumbled
Mix spinach, water chestnuts, bacon, sprouts, eggs and bacon together. Add well-shaken and chilled dressing at time of serving.
STUFFED PEPPER SOUP
Debbie Lambert
2 lb. hamburger, browned and drained
1 onion, chopped
2 c. green peppers, chopped
28 oz. can tomato sauce
28 oz. can diced tomatoes
15 oz. can beef broth
¼ c. brown sugar
Salt and pepper to taste
Cooked rice
Cook onion and pepper with hamburger. Mix with the next five ingredients. Season to taste. Simmer to blend. At serving time, add a spoon of cooked rice to each bowl.
PUMPKIN DESSERT RING
Kathy Olson Yent
1/3 c. shortening
11/3 c. sugar
1 egg
12/3 c. flour
¼ tsp. baking powder
¼ tsp. salt
¼ tsp. nutmeg
¼ tsp. allspice
1 tsp. cinnamon
1 tsp. baking soda
1/3 c. water
1 c. cooked or canned pumpkin
1/3 c. nuts, chopped
2/3 c. raisins
Heat oven to 350°F. Cream together shortening and sugar, beat in egg. Combine flour, baking powder, spices, salt and soda. Add a portion of the dry ingredients to creamed mixture, alternating with a portion of the water, blending well after each addition. Beat in pumpkin, stir in nuts and raisins. Pour into a well-greased two-quart ring mold. Bake for 45 minutes or until cake springs back when touched lightly.
