A support group called Widow2Widow Inc. wanted to offer help to women grieving the loss of their spouses through its ministry, but especially through a DVD documenting other women who had gone through similar loss yet who had gained renewed hope.

To pay for production of the DVD, which members wanted to offer free to those in need, the group came up with the idea of "Cooking With Wisdom," a fundraiser cookbook and collection of member recipes from three of its chapters.

Lois Walters is a chapter leader and responsible for starting the ministry in Lancaster County. She is also vice president of Widow2Widow Inc.

Favorite recipes are written in memoriams and biblical words of encouragement and compassion are offered beneath many of the entries.

"Cooking With Wisdom" is sold by donation, but a $10 donation is requested. Interested readers may contact Walters via e-mail at lwalters@epix.net; or by calling her at 606-4950.

Widow2Widow support groups are open to women of all ages. To learn more, visit its website, www.widow2widow.org.

Following is a recipe Walters submitted for "Cooking With Wisdom," in memory of her late husband, Raymond Davis.

DUTCH COLESLAW
1 medium head (4 pound) cabbage

1 medium onion

1 cup granulated sugar

Shred cabbage and onion. Add sugar and let stand.

Dressing:
1 cup vinegar

1 teaspoon salt

1 teaspoon celery seed

1 teaspoon sugar

1 teaspoon mustard

3/4 cup oil

Combine all dressing ingredients and bring to a boil for 3 minutes. Let cool. Add cabbage mixture. Refrigerate overnight.

• Last column there was a request from Frank Morris of Camp Hill who seeks a no-bacon, yes-vinegar German potato salad recipe. Thankfully, readers responded to his request:

• Dear Lynn,

I would like to share with you my German potato salad recipe:

MEARIG'S GERMAN POTATO SALAD
Slice potatoes very thin, cook

Add 1 tablespoon vegetable oil

Add 3 tablespoons vinegar

Beef bouillion cube

Water

Salt and pepper

Dissolve beef bouillion cube in 1/4 to 1/2 cup warm water and add to potato mixture.

Salt and pepper to taste.

We like ours sour, so more vinegar can be used.

My family loves this potato salad.

— Judy Mearig of Lititz

PATIO POTATO SALAD
1/2 cup milk

4 tablespoons butter

1/3 cup sugar

1/4 cup vinegar

1 egg, beaten well

1 tablespoon cornstarch

3/4 teaspoon salt

3/4 teaspoon celery seed

1/4 teaspoon dry mustard

1/4 cup chopped onion

7 medium potatoes, cooked in jackets and chilled

Peel chilled potatoes and dice. Cook dressing as follows: Combine first 9 ingredients and cook on medium heat, stirring until mixture thickens. Pour over potatoes and add onion. (Add hard-boiled eggs, if desired.)

— Romaine Wetzel of Ronks.

FATHER'S POTATO SALAD
8 large potatoes

1 heaping teaspoon sugar

1 cup thinly sliced celery

3 medium onions, thinly sliced

3 tablespoons minced parsley

1/2 teaspoon celery seed

2/3 cup cider vinegar

1/3 cup water

1 teaspoon dry hot mustard

2 teaspoons salt

1/4 teaspoon pepper

8 slices bacon, optional

Boil potatoes in jackets 30 to 35 minutes in salted water. Cool to handle. Slice and peel about 1/8-inch thick. Add celery, onions, parsley and celery seed to sliced potatoes. In a small pan, heat and blend vinegar, water and mustard. While hot, pour heated mixture over potato mixture. Add salt and pepper and mix well. Fry bacon until crisp. Remove bacon and keep warm. Pour hot bacon drippings over potatoes. Crumble bacon and add to mixture. Stir well and let sit for 2 hours before serving.

— Linda A. Keane of Denver

Community cookbook is compiled by Lynn Schmidt. It appears every other Sunday.

Send a copy of the cookbook (or a high-resolution photo of the cookbook) to: Lynn Schmidt, Community Cookbook, Sunday Lifestyle, 8 W. King St., P.O. Box 1328, Lancaster, PA 17608-1328.