Mathews Baptist Church at Hudgins, often called Old Baptist because of its great age, did something entirely new.
On January 17 Arnie Gustafson conducted a Valentine cooking workshop following the regular MBC Men’s Saturday morning breakfast which occurs once a month. Husbands who stayed learned how to prepare a Valentine meal for their wives. Arnie is an experienced chef having learned and cooked with his grandmother and mother. He attended a culinary school in his earlier years and said, “I do all the cooking at home except my wife does the baking.”
Thirty-one years ago, Arnie and his wife Nancy discovered Mathews. They had been visiting churches on the East Coast before leaving for Belize in Central America on a mission assignment. They discovered where their retirement home would be. Then, six years ago, the Gustafsons moved into their new home in the Cobbs Creek area. When not in the kitchen, Arnie can be found in his shop, Into Wood, where he creates wooden bowls and many other useful wood products.
Having done a similar program before, Arnie approached the deacons about the Valentine cooking workshop. They all agreed. Six husbands went home knowing how to prepare the following recipes and perhaps surprise their wives with the best Valentine’s gift ever.
According to the history of Mathews Baptist Church, credit is given to Iverson Lewis of King and Queen as its organizer in the 1700s. It was then known as Kingston. This name remained until 1791 when the part of Gloucester County known as Kingston Parish became Mathews County. Then the church took its present name. However, it was known in the Baptist Association as Kingston until 1804.
By 1857, the church membership had grown to 795; 350 whites and 490 Negroes. In 1865, 291 Negro members who, having gained their freedom at the close of the Civil War, were dismissed by letter to form the First Baptist Church at Mathews. Mathews Baptist is also the mother church of Gwynn’s Island, Spring Hill, Westville, and Macedonia Baptist churches in the county. Over the years, the church has grown both in membership and size. Its mission work is known worldwide while its local contributions are endless.
CHICKEN PARMESAN
Boneless chicken breast
Pasta
Pasta sauce
1 c. flour
¼ c. cornstarch
1 Tbs. sugar
Salt and pepper
1 extra large egg
1 Tbs. water
1 c. Italian bread crumbs
½ c. Parmesan cheese
¼ c. sesame seeds, optional
Olive oil
Butter
Heat oven to 400℉. Follow these steps: Get three bowls for dredging.
Bowl 1: Mix flour, cornstarch, sugar, salt, and pepper.
Bowl 2: Mix egg with water, mix well.
Bowl 3: Mix bread crumbs, Parmesan cheese, sesame seeds, optional.
Next, trim fat off; slice chicken horizontally into 2 pieces. Pound under plastic sheet until about 1/3 or ½-inch thick.
Dredge in flour and then egg, then breadcrumbs. Heat oil and butter in sauté pan. Fry about 3 minutes each side. Place in 8×8-inch baking pan. Spoon pasta sauce on top of chicken then put mozzarella on top. Bake for 15-20 minutes until 165℉. Serve with pasta and sauce.
PASTA (MARINARA) SAUCE
1 Tbs. olive oil
¼ c. chopped onion
2 cloves minced garlic
1 28-oz. can crushed tomatoes (fire-roasted best)
2 6-oz. cans tomato paste
1 Tbs. parsley
1 Tbs. basil
1 Tbs. oregano
Place oil in a sauce pot. Add minced onion and garlic and sauté until onion is clear, about 5 minutes. Add crushed tomatoes, tomato paste, parsley, basil, oregano and ½ c. water. Simmer for 1 hour. Taste and if it has an acid taste add 1-2 tsp. sugar.
SWEET AND SOUR PINEAPPLE CHICKEN
2 boneless chicken breasts, cut in 1-inch cubes
1 large onion, diced
1 green pepper diced
1 can sliced water chestnuts
1/3 c. flaked coconut
1/3 c. raisins
½ c. mushrooms
Cooking oil
Hot cooked rice
Sauce
2 Tbs. vinegar
1 Tbs. cornstarch
1 can 20-oz. pineapple chunks, drained and keep juice
2 Tbs. ketchup
2 Tbs. brown sugar
Salt and pepper to taste
Sauté onion and pepper in oil until crisp; remove and set aside. Add oil to the skillet; stir-fry chicken over high heat until cooked through, about 5 to 7 minutes. In a separate bowl, mix vinegar, cornstarch, juice drained from pineapple, ketchup, brown sugar. Stir into skillet with chicken and cook until sauce boils and thickens. Return onion and pepper to skillet. Add coconut, mushrooms, raisins, pineapple and water chestnuts. Cover and cook 2-3 minutes until heated through. Stir in salt and pepper. Serve over rice.