Sure, Dorothy Benford can laugh about it now, but editing Santa Maria/s Centennial Celebration Cookbook was no easy feat.

Just to read the 300 submitted recipes took her three days.

"We couldn/t eat," Benford joked about the recipes spread out on the table. "We just read recipes."

Not to mention some potentially outrageous cooking blunders she stopped from slipping by.

"One poor man completely left the flour out of his cake recipe," she said, almost aghast.

Bake a cake without the flour 77 can you imagine?

Thanks to Benford/s keen eye and dedicated effort, and the efforts of the other volunteers who helped put the cookbook together, seasoned and even not-so-seasoned chefs in the city can be assured that each recipe has been carefully looked over.

The commitment, like that of those working on the cookbook project, continues to be an integral part of the success of the centennial, said Ethel Landers, the centennial program coordinator.

"(This shows) how volunteers are creating the centennial," Landers said.

All of the recipes submitted are included in the cookbook, Benford said, noting that as an avid cook herself, she enjoyed reading through all of the recipes.

There are a wide variety of recipes included in the collection that are representative of the types of food Santa Marians eat, Benford noted. Although, clearly more women sent in recipes than men.

However, she added she was a bit surprised that there wasn/t a single Santa Maria-style barbecue submission.

"I guess by now we figure everybody knows how to do that," she laughed.

Volunteers attributed the cookbook idea to Twyla Bohl, who is now cookbook coordinator.

"She/s put forth a lot of personal effort," Landers said of Bohl.

"She had the vision," Landers said, adding that one of the cookbooks will be placed in the city/s time capsule. "Everyone said, /Yes, go for it./"

"I think it/s wonderful," Margaret Cook said of the idea of having a cookbook as part of the celebration. "Of course, I/m a cookbook collector."

For the recipe she submitted, Cook said she wanted something that was "fast, easy and delicious."

Her recipe for fruit sherbet (see box) is just that.

The relish recipe of Joey Wilson 77 who is a fifth-generation Santa Marian 77 is a family favorite.

It/s named after her mom, Julia Smith, whom Wilson/s children called "munna" growing up.

Smith, Wilson said, often made the relish, and always made it at Thanksgiving.

"Everybody loved it," Wilson said.

Benford, who is also the chairperson of the history subcommittee for the city/s centennial, summed it up best when asked why the cookbook is an important part of the centennial.

"Everybody eats, even if they don/t cook," she said.

* Staff Writer Britt Fairchild can be reached at 739-2220 or by e-mail at bfairchild@pulitzer.net.

PURCHASE YOURS NOW:

The Santa Maria Centennial Celebration Cookbook is available for pre-order until Nov. 15. All pre-orders must be prepaid.

The commemorative cookbook features more than 300 recipes from residents.

The pre-order price is ,8. After Nov. 15, the price will be ,10.

Send checks and orders to the City of Santa Maria, Recreation and Parks Department, Attn: Twyla Bohl, at 615 S. McClelland St., Santa Maria, CA 93454. Make checks payable to People for Leisure and Youth (PLAY). Orders may also be delivered to the Recreation and Parks Administrative Office at 516 S. McClelland St.

For more information, call Bohl at 925-0951, Ext. 261, Ethel Landers at Ext. 353 or Ryan Heath at Ext. 247.

To help with the centennial, call Landers at Ext. 353.

Three recipes

Recipes included in Santa Maria/s Centennial Cookbook

By Britt Fairchild

Features Writer

Fruit Sherbet

3 bananas

1 c. orange juice

1/2 c. lemon juice

3 c. evaporated milk

2 1/2 c. sugar

1 small can crushed pineapple

Blend all ingredients in blender.

Pour into ice cube trays or container (such as Tupperware) and freeze.

Makes 2 quarts.

77 From Margaret Cook

Tzimmes

3 pounds of lean beef shortribs

2 medium onions, cut in chunks

1 c. water

1/4 c. packed brown sugar

1 tsp. salt

1/2 tsp. cinnamon

3 medium sweet potatoes, peeled and cut in chunks

1 c. medium prunes (about 24)

Preheat oven to 350 degrees.

In Dutch oven, brown ribs well on all sides and drain off fat.

Push ribs to side.

Add onions and saute until tender.

Add water, sugar, salt and cinnamon.

Cover. Bake for 90 minutes or until beef is almost tender.

Add potatoes and prunes.

Cover and bake 45 minutes or until meat and vegetables are tender.

77 From Dorothy Benford

Munna/s Thanksgiving Special Relish

1 15 oz. can early peas

1 15 oz. can French style string beans

1 11 oz. can Shoepeg white corn

1 lg. jar pimiento

1/4 c. chopped green pepper

1/2 c. chopped red onion

1/2 c. chopped celery

2 Tbsp. pickle relish

1/2 c. oil

3/4 c. sugar

3/4 c. cider vinegar

salt and pepper to taste

Drain canned vegetables.

Chop fresh veggies in small pieces.

Mix all ingredients together.

Make 2 to 3 days before serving for the best flavor.

Store in tightly sealed refrigerator container.

77 From Joey Wilson

Thursday, Nov. 4, 2004