There is a real treat coming our way. We who like to read cookbooks (whether we cook from them is immaterial), can look forward to the new First Baptist Church, Longview, cookbook, appropriately named "Stained Glass." The book has been compiled with recipes being tested for the past year under the expert leadership of Martha Rutherford, and her knowledgeable committee of fine cooks.

Many of you know Martha from her recipes in this column almost from the first day I wrote "from my kitchen." She is a retired teacher from the Hallsville School district. Julee is the owner of The Cook's Nook shop in Longview.

Each recipe was tested and given the seal of approval by the committee. The books are available for presale now, and will be delivered in October, just in time for Christmas gifts. The books are $137.70 for a case of 6 (making them $22.95 each), or will be $24.95 per single copy. The books can be ordered at The Cook's Nook Monday through Saturday, 10 a.m. to 6 p.m. This book will feature heritage recipes from the old church cookbook published in the 1970s.

Those of us who have copies of that book (which has long been out of print), know the value of those recipes. The divider pages will feature stained glass piece from the sanctuary that depict the parables. The committee gave me two recipes from the new book, and I can guarantee you that they are marvelous.

The first is a salad recipe donated by Terry Wood, whom I have known since we moved to Longview in 1967. In fact, Terry's mother (who was our neighbor at the time) gave me the recipe that I used when I wrote the first column in February 1970. Terry says this salad recipe was a first-place winner in a cooking contest in Kansas. I used Granny Smith Apples, and we thought it was great with the tartness of them.

Terry's Apple Salad

1 (20 ounce) can crushed pineapple, undrained

2/3 cup granulated sugar

1 3 ounce package lemon gelatin

1 (8 ounce) package of cream cheese, softened

1 cup diced apples, unpeeled

1/2 to 1 cup chopped pecans

1 cup finely chopped celery

1 cup whipped topping (slightly thawed)

In medium saucepan, combine pineapple and sugar. Bring to boil, ad boil for 3 minutes, over medium heat. Add gelatin, and stir until dissolved. Add cream cheese to mixture, and stir until thoroughly combined. Cool and fold in apples, nuts, celery and whipped topping. Pour into a glass 9-by-13-inch dish, and chill until firm. Cut in squares, and serve on lettuce leaves. The next time I make this (which will be soon), I will try to "lighten it" by using low-fat cream cheese and sugar-free gelatin. I used the natural-juice pineapple instead of the kind with syrup. I believe it could be made with an artificial sweetener, which I would add after the gelatin mixture has cooled.

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My longtime friend Mary Whittenberg, who worked in my dentist's office for many years, supplied this recipe which we considered a main dish. I made it with cooked chopped shrimp, but you will see that there is an option.

Mary's Cajun Cornbread

1 pound cooked crawfish tails

1 box Jiffy cornbread mix

2 cups cheddar cheese, grated

2 eggs

1 stick melted butter or margarine or butter

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon Tony's Creole seasoning

1 (16 ounce) can cream style corn

1/2 cup chopped onion

1/2 cup chopped bell pepper

1/2 cup chopped green onions, tops included.

Mix all ingredients, and pour into a greased (or sprayed) 9-by-13-inch pan. Bake at 350 degrees for 45 minutes. This truly makes a 1-dish meal.

Barbara Richardson McClellan is a longtime food columnist and has written three self-published cookbooks. Her column appears in the Longview News-Journal's Food section each Wednesday. Write her at bayrm@hiline.net or in the care of the Longview News-Journal, P.O. Box 1792, Longview, TX 75606.