Fort Gordon’s Relocation Readiness program staff is continuously looking for creative ways to connect military spouses with resources and with each another. One of its latest ways is a tangible, delicious example.
Thanks to the help of several military spouses and Relocation staff, a “simple recipe book” is now available. Cookbooks are in digital format and free to any to any military ID cardholder who would like one.
Sharell Byrd, Relocation Readiness program manager, Army Community Service, along with Natascha Echols and Kenya Elder, fellow staff members, came up with the idea in October, leaving just enough time to compile recipes into a cookbook for the holidays. They promoted the idea through various platforms including social media, the Fort Gordon News, flyers, and a military spouse distribution list.
Byrd said she was pleased with the military spouse community’s response.
“We wanted to get the spouses more involved and let them know about the resources and services that the ACS Relocation program offers,” Byrd said. “It also give spouses the opportunity to network as far as experiencing other spouses’ recipes from different locations.”
Byrd said she plans to present the opportunity ag
ain around the same time later this year and hopes for an even greater response. In the meantime, she encourages spouses to reach out to Relocation Readiness, located in Darling Hall, if they have any questions or concerns.
“We are here to provide community resources on and off the installation,” Byrd said. “We also provide other services within ACS that we tell spouses about, so we encourage spouses to take advantage of resources and services that are available to them at Fort Gordon.”
A different recipe from the cookbook will be featured in forthcoming issues of the Fort Gordon News.
To receive a digital copy of the cookbook, reach out to Byrd at: firstname.lastname@example.org or 706-791-1922/4181.
Supreme Pasta Salad, by Sharell Byrd of Georgia
1 pound tri-color spiral pasta
6 tablespoons salad supreme seasoning mix
1 (16 ounce) bottle of Italian-style salad dressing
2 cups of cherry tomatoes, diced
1 cucumber, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 cup natural shredded three-cheese
In a large pot of boiling water, cook pasta then rinse under cold water and drain. Whisk together the salad supreme salad mix and Italian dressing. In a salad bowl, combine the pasta, cherry tomatoes, and bell peppers. Pour dressing over salad and refrigerate. When ready, garnish with shredded cheese if desired.