‘Recipes from the Heart’

Cookbook fundraiser to honor those who have battled cancer

By Elsie Lynn Parini
The Colchester Sun

10603774_1578892132328005_5146417626017119160_nColchester CANsur-vive, a local team raising money for Making Strides Against Breast Cancer, is putting together “Recipes from the Heart” — a 5.5-inch by 8.5-inch hardcover cookbook with recipes inspired by loved ones who have or are battling cancer, as well as funny and poignant stories about them.

“They could be stories or poems about someone,” said Robin Parry, the Colchester Public Works administrative coordinator, in an interview last week. “Anything that means something special or reminds you of the person you want to honor.”

“We believe each story, from profound to funny, helps to provide a wonderful mix of awareness, insight and relevance,” reads the team’s press release for the cookbook.

Colchester CANsur-vive is seeking submissions of recipes and stories in support of a loved one that has been touched by any type of cancer. Those interested in contributing should email Colchester CANsur-vive at Recipes and stories should be submitted no later than April 30. Parry is hoping the cookbook will have 200-300 submissions; however, space is limited so early submission is suggested. There is no charge for recipe and story submissions.

Cookbooks will be available for sale in August at a cost of $15 each. Quantities are limited so pre-ordering is strongly encouraged.

“We’re hoping to do a lot of pre-orders,” noted Parry. “It will help us figure out how many books we need, and limit our expenses.” Parry has plans for the cookbook to be on sale at local businesses as well as at the Colchester Farmers’ Market.

The publisher, Morris Press Cookbooks, has a buyback policy on the first run of the book, which Parry says helps make the project possible.

Mike Moffatt, a finance officer for the Town of Colchester, took the photo on the cover of the cookbook. “We don’t want this book to be sad, we want it to be inspirational,” explained Parry.

All proceeds from the cookbooks will go to the American Cancer Society’s Making Strides Against Breast Cancer.

Last year, Colchester CANsur-vive raised over $15,000 to support Making Strides Against Breast Cancer by hosting local events such as Pink Out the Park, a 5K Walk/Run in October held at Bayside Park in Colchester. The team will be hosting this 5K for the third year in a row this October.

For more information or to preorder a copy of “Recipes from the Heart” email

Editor’s Note: Look for more “Recipes from the Heart” recipes in The Essex Reporter/The Colchester Sun!


Peppered peel-and-eat shrimp

Submitted by Linda Kingston, Management coordinator for the Colchester Town Manager’s Office

(Serves 4)

1 two-pound bag of frozen Easy-Peel raw shrimp either 26/30 or 21/25 count
1 stick butter (yes, a whole stick)
2-4 large cloves of garlic, chopped
Freshly ground black pepper
Lemon wedges
French baguette



Heat oven to 375 F. Put the stick of butter in a 9- by 13-inch baking dish and put it into the oven to melt. Meanwhile, rinse the shrimp and remove the legs, but do not shell. When the butter is melted, remove the pan from the oven and add the garlic and shrimp. Grind a generous amount of black pepper over all. Stir around a little and pepper again. Return dish to the oven (along with the baguette to warm it) and bake shrimp for 10 minutes, or just until the shrimp turn pink. Serve the shrimp from the pan on layers of newspaper on which to throw the shells. Let each diner add lemon to taste, and use chunks of the baguette to sop up the garlic butter and juices from the pan. Pass plenty of napkins.

This recipe is easily multiplied for as many as you need to serve.


Lion Erin Connors


Lion Clem Cardinal

The Lion’s share

On Feb. 14 the Essex Junction Lions collected 880 pounds of food and $200 for the Heavenly Food Pantry in Essex Junction. Thanks to Big Lots, Kinney Drugs and Mac’s Market for hosting the collection sites and to community members donations. Lions Past District Governor Clem Cardinal, left, and Lion Erin Connors, right, accept donations.