The Mathews BT Chapter P.E.O. (Philanthropic, Educational Organization) recently celebrated its 16th birthday by gathering for luncheon at the Church of Francis de Sales in Mathews.

Normally in this area of Virginia, when a group of women meet, there are usually some very delicious foods for the tasting. True to form, the P.EO.s did just that. And to make it special they sang happy birthday to themselves as a cake was blinking the very words “Happy Birthday.”

A buffet table laden with salads, dips, appetizers, shrimp, and croissants filled with chicken salad, and several types of dessert presented a beautiful sight. It was a day the ladies could relax and just enjoy being together. They say, “Friendship is the cornerstone of P.E.O.” This was the one day of the year to rest on their laurels and enjoy each other’s cooking while looking forward to what would be their next project. New officers with new ideas had been elected.

Seven students at Iowa Wesleyan College in Iowa gave birth to the P.E.O. in 1869 with the purpose of women helping women, emphasizing education. This was a very advanced concept at the time, as it wasn’t until 1920 that women got the right to vote.

Over its years P.E.O. has been true to its mission of making a difference in women’s lives. It has helped more than 116,000 women (as of April 1, 2021) pursue their educational goals, providing $383 million in grants, scholarships, awards and loans. This sisterhood also owns and supports a fully accredited liberal arts facility for women, Cottey College in Nevada, Missouri.

The Mathews BT chapter began in 2006 when the White Stone BH chapter, which included several Mathews residents, met with state officers at Macedonia Baptist Church, Foster. Six ladies were initiated. These ladies began what has become a group of 37. White elephant auctions, silent auctions, raffle baskets, box lunch raffles or sales, a dessert each month raffle, yard sales and game days are but a few ways that they raise monetary support for the college, the state scholarship fund and now to their own local scholarship. The Suzy Jones Memorial Fund is awarded every two years. Suzy was a founding member and served as its first president.

One member gave an explanation that defines clearly the work of these P.E.O.s that’s done with love, “We serve as ‘grandmothers’” to two college students, she said. “Each month several different sisters send care packages to these students to show our support.”

Every member of Mathews BT Chapter of P.E.O. is a good cook. Surely in these care packages there must be some mighty fine homemade treats.

SHRIMP SALAD
Martha Ellen Traband

Lightly steam shrimp, peel and devein. Cut larger shrimp in half. Mix with Duke’s mayonnaise, finely chopped onion and celery, and Old Bay Seasoning to taste. Serve with Sister Schubert’s rolls.

PEANUT BUTTER FUDGE
Norma Thomas

¾ c. (1½ sticks) butter
3 c. sugar
2/3 c. evaporated milk
1 12-oz. jar peanut butter (I use Jif Extra Crunchy)
1 7-oz. jar marshmallow creme
½ c. chopped nuts
Mix butter, sugar, milk and bring to a boil over medium heat stirring constantly for 5 minutes. Remove from heat. Stir in peanut butter, marshmallow creme and nuts. Stir until all is melted and smooth. Pour into a greased pan to set. Makes 40 pieces.

RAW VEGETABLE DIP

1 c. mayonnaise
¼ c. chili sauce
1 tsp. lemon juice
1 tsp. curry powder
½ tsp. minced onion
½ tsp. Worcestershire sauce
¼ tsp. hot sauce
Combine all ingredients mixing well. Keep in airtight container in refrigerator. From “A Cookbook of Treasures, Mathews Chapel United Methodist Church.”

CHICKEN SALAD
Kathy Stearns

2-3 c. cooked chicken breast
1 c. mayonnaise
1 stalk celery
1 small sweet onion
Salt and pepper to taste
1 tsp. garlic salt, optional
Cut chicken breasts in small cubes and combine with all other ingredients in a medium bowl and mix well.

SOUTHERN PIMENTO CHEESE
Trish Reed

8 oz. cream cheese, softened
½ c. mayonnaise
1 tsp. Worcestershire sauce or more
¼ tsp. garlic powder
¼ tsp. onion powder
¼ tsp. cayenne pepper
2 jalapeno peppers, chopped, no seeds
2 c. Cheddar cheese, grated
4 oz. jar pimento, drained
Mix softened cream cheese, mayonnaise, Worcestershire sauce, garlic powder, onion powder and cayenne pepper; fold in jalapeno peppers, Cheddar cheese and pimentos. Refrigerate several hours. Makes 2 cups.

VEGETABLE DIP

1 pkg. Hidden Valley Ranch dip
½ c. plain yogurt
½ c. mayonnaise
½ c. sour cream
Mix and chill.

BROCCOLI SALAD
Lynda Alexander

1 bunch broccoli, chopped into bite-size pieces
½ c. red onion, chopped
1 lb. bacon, cooked crisp and crumbled
½ c. shredded Cheddar cheese
½ c. raisins
Sunflower seeds, optional
Mix together.
Dressing
½ c. sugar
1 tsp. vinegar
1¼ c. Duke’s mayonnaise
Mix together and pour over broccoli mixture. Refrigerate overnight.

CARLA’S OREO BON BONS
Carla Hill

1 pkg. Oreos, crushed
8 oz. cream cheese
12 squares (1 box) of semi-sweet chocolate
12 oz. chocolate almond bark
Crush Oreos and mix with cream cheese and form into small round balls. (Some people put the mixture in the refrigerator for an hour or in the freezer for 5 minutes so it’s easier to work with and will not melt in your hands.) Melt semi-sweet chocolate with almond bark and blend together. Dip the balls into the chocolate mixture and place on wax paper to harden. Keep chilled. Try other Oreos like mint and chocolate; they are all good.

BROCCOLI/CAULIFLOWER SALAD
Barbara VanOver

1 large broccoli, chopped:
1 large cauliflower, florets
½ c. onion, chopped (“I used red.”)
½ c. sunflower seeds
6 slices bacon, cooked crispy and crumbled
½ c. raisins, optional
½ c. craisins, optional

Dressing

1 to 1½ c. Hellmann’s mayonnaise
½ c. sugar
2+ Tbs. vinegar
Mix together and pour over vegetable mixture.

HIDDEN VALLEY RANCH CHEESE BALL
Vicki Carter

1 1-oz. envelope Hidden Valley Ranch dressing mix (Use only the dressing mix the dip mix does not do well.)
1 8-oz. pkg. cream cheese, softened
½ c. mayonnaise
½ c. milk
10 oz. sharp Cheddar cheese, grated (“I use the bagged shredded Cheddar to save time.”)
5+ oz. sliced almonds

Mix salad dressing; mix double strength using ½ c. mayonnaise and ½ c. milk. Blend in cream cheese with mixer. Gently stir in cheddar cheese. Cover and place in freezer for approximately 1 hour or until cheese ball can be formed. Roll in sliced almonds. Parsley can also be used or your choice of topping. Serve with crackers.

Carter said, “I have used this recipe for many parties and gatherings since the early ’60s. It is always a hit. I made a note where I made one for New Point Friend’s Church. I charged them for ingredients only and somehow only came up with $2.30.”

ZESTY OLIVE AND BEEF SPREAD
Becky Morgan via “Virginia Hospitality”

1 tsp. dry minced onion
1 Tbs. dry sherry
3-4 oz. dried beef, minced
2 Tbs. mayonnaise
8 oz. cream cheese, softened
¼ c. stuffed green olives, chopped

Soak onion in sherry to soften. Blend cheese and mayonnaise. Add onion, beef and olives. Serve on whole wheat crackers. Serves 15-20.