We are excited to announce the creation of the first "official" cookbook of the South Carolina Yacht Club.

First a little background on how this project got started... with a desire to offer enjoyable, unique, and interesting activities and events for our Club members at a reasonable price, the Activities Committee has decided to produce a Club cookbook.  The profits, of which, will be earmarked solely for music, entertainment, decorations, etc. for Club events thus helping to defray the cost of member participation.      

This four-color, hardbound cookbook will be complete with fabulous renderings of the Club, an interesting history of the inception of our Club, and much, much more.  But, most importantly it will feature the fabulous "tried and true" recipes from you, our Club members.  We encourage everyone to submit their all time favorite recipes to be included in this very special publication.  Our goal is to include 400-500 recipes.  A copy of the Recipe Collection Instructions and Recipe Collections Sheet can be downloaded from the Club website or picked up at the front reception desk.  We ask that all submissions conform to the collection guidelines to assure consistency and accuracy. 

Available for sale in the fall of 2008, this year long undertaking will include such activities as refining the design of the book, collecting and reviewing recipes, hosting special tasting events, and finally promoting and selling the finished product to our members.  You will see reminders and updates throughout the next year in the Log, e-mails, your billing statement, and on the Club website.    Also, as an incentive to encourage recipes submissions and presales of this book, we will be offering a $2 discount to those who reserve their copies in advance.

We know that this cookbook will be a must for every SCYC Member's kitchen, not to mention a welcome gift for family and friends.  On behalf of the Cookbook Committee, I thank you in advance for your support of this exciting project.      

Lynda Halpern

Activities Committee Chairperson

To assist the committee we ask that all completed collection sheets be emailed to cookbook@scyachtclub.com using the requested format. They may also be typed or printed in ink and faxed, mailed, or dropped off at our front reception desk.  Please follow the guidelines below if you plan to email, fax, mail, or drop off your recipe:

Recipe Collection Instructions

♦ Type or print clearly in ink and include only ONE RECIPE on each Recipe Collection Sheet.

♦ When listing the ingredients, be sure to list them in the order in which they will be used and, if appropriate, whether the item should be fresh or frozen.

♦ Use names of ingredients in the directions, e.g. "Combine flour and sugar" versus "Combine the first two ingredients."

♦ Use the standard abbreviations:

pt. = pint
pkg. = package
env. = envelope
qt. = quart
c. = cup
tsp. = teaspoon
lb. = pound
gal. = gallon
T. = tablespoon
doz. = dozen
sm. = small
med. = medium
lg. = large

♦ Include container size for ingredients, e.g. 16-oz pkg., 24-oz. can.

♦ Keep directions in paragraph form - not in steps and assume that the reader is a novice cook.

♦ Include preparation time, pan sizes, preheating instructions, temperatures, cooking, chilling, baking, and/or freezing times.  Also, please note how long it can be kept frozen or what the shelf life is for it to retain its flavor, etc.  

♦ Yields: Don't forget to include the number of servings or amount that it makes. - e.g., Makes 3 doz. cookies or Serves 8.

♦ Be consistent with the spelling of your name for each recipe you contribute.

♦ Notes - feel free to add a personal line or two (max. of 375 characters) about how it is best served, what it is best served with, or where the recipe originated - e.g., "This salad is best made the day before to allow the flavors to meld." or "This recipe dates back three generations and goes great with a pork roast."

♦ Your recipe should fit into one of the following categories: