The women of St. John’s Rosary Altar Society have written a cookbook containing nearly 500 recipes submitted from about 200 parishioners of St. John the Baptist Catholic Church in Zachary.

The St. John family of faith began as a mission of Sacred Heart Parish in 1924 and was chartered officially in 1964 along with its mission church, Our Lady of Assumption in Clinton.

Since then, the church has been housed in several locations and buildings, but members always have been faithful, said Dot Dickinson, parishioner and member of the Rosary Altar Society.

St. John’s congregation has increased in size since the church first began, and there are more than 1,200 registered families who attend.

“It’s time for a new building,” Dickinson said.

Dickinson said the Altar Society is doing its part by publishing the “Cooking up a Legacy of Faith” cookbook. All proceeds from cookbook sales will go to the capital campaign to construct a new place of worship adjacent to the existing church on Lee Street in Zachary.

“Cooking up a Legacy of Faith” can be purchased for $20 at St. Paul’s Study, 4826 Main St., Zachary or ordered for $25 by calling (225) 570-8966.

Fastened in a three-ring binder, recipes are categorized by appetizers, soups, salads, main dishes and so on and tabbed for convenience, Dickinson said.

The cookbook also contains cooking hints and tips and two indexes featuring recipes by authors and titles.

The following recipes are from “Cooking Up a Legacy of Faith”:

Crabmeat Au Gratin

by Lou Maggio

1 c. chopped onions

1 rib celery, chopped

½ c. margarine

½ c. all-purpose flour

1 (12 oz.) can evaporated milk

2 egg yolks

1 tsp. salt

½ tsp. red pepper

¼ tsp. black pepper

1 lb. crabmeat

½ lb. grated cheese

Sauté onions and celery in margarine until clear. Blend flour well with mixture. Pour in milk gradually, stirring constantly. Add egg yolks, salt and peppers. Cook 5 minutes. Put crabmeat in bowl suitable for mixing. Pour the cooked sauce over the crabmeat, and blend well. Transfer it to a greased casserole dish. Top with grated cheese. Bake at 375 degrees for 10-15 minutes.

Chocolate Oatmeal No-Bake Cookies

by Erika Moree

2 c. sugar

¼ c. cocoa

½ c. butter

½ c. milk

3 c. oats

½ c. peanut butter

1 tsp. Vanilla extract

Combine sugar, cocoa, butter and milk in a two-quart saucepan and boil for 2 minutes at medium heat. Remove from heat. Stir in oats, peanut butter and vanilla extract. Mix well. Drop cookies by tablespoons onto waxed paper. Cool.