GALLIPOLIS — The Friends of Bossard Library are preparing a professionally published custom cookbook of favorite recipes.
For a chance to be represented in this cookbook, submit original recipes to the Friends group in one of three ways:
Mail the recipe to Friends of Bossard Library, 7 Spruce Street, Gallipolis, OH 45631. E-mail the recipe to email@example.com with the subject line “Cookbook Recipe.” Drop the recipe in the box provided near the reference desk at the Bossard Memorial Library on Second Avenue.
Make sure to submit your name with your recipe. Submit the recipe in typed format or printed neatly in ink. Illegible submissions will not be considered for inclusion in the cookbook. List all ingredients in order of use in the ingredients list and in the directions. Include amounts and sizes (e.g., 2 (8 oz.) cans), temperatures, and cooking, chilling, baking and or freezing times.
Keep the ingredients and the cooking or baking directions in separate paragraphs. Do not submit recipes in steps, columns, or charts. Recipes submitted in these formats will be omitted from the cookbook.
Use names of ingredients in the directions, (e.g., “combine flour and sugar”). Do not use statements like “Combine the first three ingredients.”
Abbreviate measurements in the ingredients list (using standard abbreviations), but spell them out in the directions.
Ingredients may include trademarked names, (e.g., Miracle Whip©). Do not use trademarked words for recipe titles. If used, they will be replaced with an acceptable alternative.
Any special recipe notes (anything other than ingredients, directions, contributor name, serving size, or recipe title) should be kept as a separate comment on the bottom of your submission sheet, as they may not be included due to additional costs.
Recipe submission does not guarantee inclusion in the cookbook. If chosen, both name and recipe will appear in the finished cookbook.
Recipe submissions will be accepted until March 31, 2017.
For more information, please contact the library at 740-446-7323.
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