Estate Sale - Oakdale Court ~ UGA Tailgating - Let the Big Dawg Eat

Let the Big Dawg Eat: A Collection Bulldog Tailgating Recipes (2nd Edition), published in 2004. Filled with over 200+ recipes from the University of Georgia alumni, coaches and faculty, with many of the dishes containing a short bio or anecdote about the contributor. The first edition was published in 2002.

Of course we begin with Appetizers which consist of cheeseballs, pimento cheese or zesty pineapple sandwiches, lumpia, cheese artichoke squares, chicken wings and tuna stuffed eggs (the recipe was contributed by Kim Basinger (Athens native) who also made a donation in 1991 to fund the lights for the UGA tennis complex), which are followed by Dips and Sauces ~ shrimp spread, chili con queso, BBQ sauce, salsa verde and a few dips (black olive, BLT, crawfish, apple and artichoke spinach).

In Soups and Chili, we are treated to wild duck Creole soup, gator stew, Poss (local restaurant - now long closed) famous hash, Portuguese bean soup, Bulldog chili and a Cajun pheasant stew, with Salads offering a wild rice chicken salad, tortellini  salad, a 7 layer salad, chicken broccoli slaw, south of the border cornbread salad,  and a chicken with tarragon salad.

Moving onto Breads, we encounter crispy cheese wafers, sausage pinwheels, shortbread squares, beer muffins. mushroom logs and the ever popular monkey bread. A few of the selections in Vegetables and Casseroles are country fried corn, tomato pudding, buttered beans, a hominy casserole, corn risotto and a hot sausage mozzarella roll.

A few options in Meats and Seafood include lamb skewers, shrimp cakes with watercress remoulade, fried chicken, brisket, sticky roasted chicken, marinated shrimp, BBQ ribs, a grilled beef tenderloin, chicken mull, brats in beer, BBQ venison, seared ahi tuna, dove nuggets and quail. Moving onto to Desserts, there are molasses cookies, grilled apples, a fresh apple cake, a pecan praline cake, turtle bars, pound cake, peanut brittle, caramel brownies, coconut cake, pralines, bourbon brownies and lemon squares.

Of course there are a few Spirits ~ wine coolers, moonshine (you need a still to make it!), eggnog, coffee delight and planter's punch, plus a few Hot and Spicy dishes ~ Cajun chicken burgers, spicy chicken wings, jambalaya, and cheese scones.

We end with Mrs. Smith's (co-author) Recipe File which doles out a carrot pasta salad, coconut pie, pear relish, cream cheese bars, a peach pound cake, spaghetti pie, a Vidalia onion casserole and squirrel Brunswick stew.

Thrifty Find ~ Essentially Lilly (Pulitzer)

Essentially Lilly: A Guide to Colorful Entertaining, published in 2004.  In addition to the fashion empire she created, Lilly Pulitzer was also a renown hostess and the book offers numerous anecdotes and photos of the parties, food and fashion that made up her life in Palm Beach, Florida. Lily exemplified an attitude of casual elegance (easy to do when your mother was an heiress to the Standard Oil fortune!) and her style has been dubbed affluence at ease. There is a short bio with regards to her clothing line before the recipes begin and there are loads of gorgeous photos filling the book - many with guests dressed in their "Lillys".

There are a total of three chapters with several menus for various occasions and celebrations.

To start us off is Yellow Mellow Mornings and dishes perfect for a Sunrise Sail ~ lemon blueberry muffins and jalapeno bloody Marys, followed by a Sunny Yellow Breakfast in bed which features baked banana French toast with ginger maple syrup and tropical fruit Bellinis. The last menu focuses on a G&T (golf & tennis - not gin and tonic!) Brunch which serves up a potato & onion frittata with avocado and salsa, roasted asparagus with lemon & toasted nuts and dulce de leche crepes.

Think Pink Afternoons offers a Blushing Bridesmaid Luncheon with a cucumber avocado soup, new potatoes & green bean salad with mustard-chive dressing, poached salmon with lemon dill mayonnaise and a berry & cream trifle. The Pink and Green Thumb Birthday Party introduces key lime mojitos, grilled shrimp & pineapple skewers and beer-lime marinated flank steak, while the Hazy Crazy Pool Party dishes out mango coconut coladas, papaya-banana-orange smoothies and crab & hearts of palm salad in avocado halves.  The chapters ends with Tea & Empathy which rolls out cream cheese & dill toasts with smoked salmon, curried chicken salad on endive, goat cheese toasts with fresh figs & honey and cucumber-radish tea sandwiches.

The last chapter, The Blue Evenings, has dishes for a Kentucky Derby Do ~ mint juleps, sweet spiced pecans, baked brie with mango chutney and a macadamia coconut derby tart. There are menu suggestions for Movies Under the Stars which include classic martinis, caramel amaretto popcorn or butter Parmesan popcorn, before we end with a Blue Moon Beach Supper  ~ chilled hearts of palm soup with pomegranate seeds, watercress & jicama salad with citrus dill vinaigrette, fettuccine with saffron cream sauce and a key lime roll.

Post #500 - Brand New Local Cookbook - Athens Eats

Welcome to the 500th post of my blog! Over the past 2.5 years my cookbook collection has ebbed and flowed to a somewhat manageable amount of 888 books. Of course in the same time span I have sold 425 books and donated another 140 books. After this entry the updates will probably not post in the usual 3 day time period - I am starting to cut back on my book buying (storage is an issue!) but as long as there is a cookbook that catches my fancy, I will be there to purchase it!

Athens Eats: Recipes from the Classic City, published in 2016. This cookbook was 8 years in the making - all proceeds benefit AIDS Athens. The recipes were collected from AIDS Athens volunteers, local restaurants, chefs and musicians.

Appetizers (Started and Party Food) jump starts the recipes with a smoked salmon tartare, crab cakes with a remoulade sauce, chickpea fritters, crawfish beignets, Valdalia onion & artichoke dip, REM's stuffed mushrooms (cream cheese stuffing), a rosemary & artichoke dip, Savannah crab spread, shiitake egg rolls with a miso vinaigrette and Bulldog bites (sausage, cheese & Bisquick). Up next are Soups and Chili (Classic & New) which consist of a vegetarian lentil soup, poblano corn chowder, a chilled carrot soup, veggie chili and from Widespread Panic - Four Corners soup (chicken, corn, potatoes & coconut milk).

Moving onto Main Dishes (with Meat), we are offered adobo roasted chicken, lamb, green beans & potato salad with mint pesto, beef pies, turkey eggplant Parmesan, panko crusted lamb chops, an egg casserole, oats & bacon meatloaf, orange zest pork chops, crab stuffed chicken and Koosha stuffed squash (lamb & tomatoes are in the filling) , while Main Dishes (with Seafood) dishes out salmon with a fennel tomato salad, salmon & grits, planked salmon with arugula vinaigrette, a calamari salad and shrimp breakfast burritos.

There are Main Dishes (with Vegetables) ~ a green apple & Brussels sprouts salad, eggplant casserole and pasta puttanesca, plus a few Side Dishes (Good on Their Own) ~ collards,  a corn salad and fried okra.

Some of the options in Breads (and Biscuits) include beer bread, hoe cakes, Irish soda bread, a blackberry & banana nut bread and homemade doggie biscuits, with Desserts (Familiar & New) featuring bananas Foster ice cream, chocolate pecan pie, cracker scrunchies (toffee made with saltine crackers), low fat cream cheese brownies, green tomato pie, zucchini cake, a redneck cheesecake tart (chocolate chip cookie dough, cream cheese, condensed milk & cherry pie filling), buttermilk pound cake and a vegan chocolate raspberry cake.

This being Athens, we end with a few Drinks ~ sangria, strawberry lemonade and the cosmopeepleton (simply add a marshmallow peep of your choosing to a cosmopolitan).

Thrifty Find - Party Food

Party Food, published in 2006. There are 120 recipes plus four jam packed chapters on how to host and plan the perfect party.

The first chapter, Party Planning, delves into general topics ~ dress "code", budget, time of day, scheduling, the venue, invitations, equipment, decorations, table etiquette, table settings and presentation (sit down formal dinner, buffet, etc), while Party Organizing focuses on the food with hints and tips on matching courses, selecting recipes, menu cards, cooking plans. shopping, cooking ahead, garnishing & decorating food and coping with leftovers.

Party Themes offers several options with food suggestions ~ a drinks party with sushi, finger foods or canapes, plus ideas for a buffet table, brunch & lunch, children's parties, picnics, BBQ entertaining and fondue flair, with Party basics sharing a few tested and true do & don'ts, tips on serving a cheese board, information on wine, organizing drinks and glassware and a drinks checklist plus tips on decorative ice cubes and frosting glasses.

Welcome Nibbles kick starts the recipes with tapas (almonds, olives & cheese), spicy potato wedges with chili dip, party eggs (with caviar, prawns & cucumbers or garlic & green peppercorns), Stilton croquettes and cheese & potato bread twists, while Finger Foods and Light Bites consist of quesadillas, mussels in black bean sauce, crab egg rolls and smoked chicken with peach mayonnaise in filo tartlets.

A few of the selections in Dips and Dippers include avocado salsa, aubergine & lemon dip, cheese crusted party eggs, crisp fried crab claws, seafood spring onion skewers and Stilton stuffed mushrooms, with Brunches, Lunches and Fork Suppers featuring cheese & leek sausages, saffron & mussel tartlets, quiche Lorraine and turkey croquettes.

Buffet Centerpieces contributes baked salmon with a watercress sauce, game pie or a turkey & cranberry pie and Big Dishes doles out Swiss cheese fondue with vegetables, tempura, seafood Laksa (Malaysian fish stew), paella, a Mongolian fire pot, lasagna and moussaka. Dinner Party Soups and Appetizers dishes out a cream of mushroom soup with goat cheese crostini, pancakes with leeks, a chicory & squash stuffing and a crab salad with rocket.

Moving on we find Dinner Party and Festive Main Courses which focus on a goat cheese souffle, beef Wellington, lobster thermidor, tagine of lamb with couscous, roasted goose with carmelized apples and wild duck with olives. Stylish Salads trots out coleslaw, a Moroccan orange, onion & olive salad and country pasta, with Eating Outdoors dishing out summer vegetables with a yogurt pesto, grilled squid stuffed with feta, lamb burgers, BBQ chicken, a tomato & black olive tart and summer herb ricotta flan.

Divine Desserts closes out the book with fig, port & clementine sundaes, Boston Banofee pie, passion fruit creme caramels, frozen Grand Mariner souffles, a classic lemon tart, ice lime cheesecake, cold lemon souffle, a chocolate chestnut roulade, black forest gateau, coconut & coffee trifle and mint chocolate meringue.

Estate Sale Finds - Inverness: The Pamphlets ~ Pennsylvania Dutch and Amish Dutch Cookbooks

Pennsylvania Dutch Cookbook: Fine Old Recipes Made Famous by the Early Dutch Settlers in Pennsylvania, published in 1972. The third "themed" pamphlet from my estate sale finds.

Again we begin with Soup which includes a Philadelphia pepper pot (made with tripe), chicken noodle (made with homemade noodles), German soup balls in broth, snapper soup (turtle with veal knuckles) and chowder - clam or corn, followed by Breads which offer cinnamon buns, potato bread, kuchen, raisin bread, a Moravian sugar cake, Dutch pancakes, egg bread, oyster corn fritters and  
gingerbread.

Salads consist of pepper cabbage, Dutch slaw, hot potato salad, dandelion & lettuce salad and cucumbers in cream dressing, while Entrees feature sauerbraten, brisket of beef with sauerkraut & dumplings, stuffed beef hearts, liver cakes, wiener Schnitzel, a jellied veal loaf, ham & green beans, fried mush, scrapple and instructions on how to cure hams, dry beef, corn beef and make sausage.

In Poultry and Game a few of the options are stewed chicken, chestnut stuffing, fricasseed goose, smoked goose and rabbit cake, with Vegetables dishing out Lancaster County Lima beans (made with potatoes, milk & butter), Shaker corm, baked stuffed tomatoes, potato balls, scalloped sweet potatoes & apples and potato pudding.

For Desserts there is sponge cake, lebkuchen, cinnamon cake, ginger cupcakes, chocolate marble cake, currant cookies, anise drops, cinnamon crisps, sand tarts, Moravian Christmas cookies, rising crumb pie, butterscotch pie, brown Betty, shoo fly pie, fudge, steamed carrot pudding, mints and caramels.

The last chapter, Preserves, encompasses raspberry vinegar, apricot wine, ginger tomatoes, dill pickles, cucumber rings, pickled red cabbage, spice peaches, plum conserve, tomato mincemeat and apple butter.

Amish Dutch Cookbook, published in 1971.

Of course we begin with Soups which consist of Brunswick stew, meat soup and corn chowder, then move Meat & Potatoes which offers stuffed pork chops, fried rabbit, schnitz & knepp, hamburger BBQ, Dutch stew (beef & pork), meat & cabbage, German potato pancakes, scalloped potatoes with onions, roast duck and salmon souffle.

Sweets and Sours encompasses pepper slaw, chili sauce, corn relish and horseradish pickles, while Vegetables and Casseroles dishes out a sausage casserole, baked macaroni (with ground beef & tomatoes), baked salmon & macaroni and corn fritters.

For Desserts and Puddings a few of the options are rice pudding, cherry pudding, steamed apple dumplings, a three layer chocolate cake, a golden chiffon cake and a coconut mist cake, while Pies are comprised of a lemon sponge, shoo fly, rhubarb, mincemeat and lemon meringue. Breads and Stuffings present a Dutch coffee ring, griddle cakes and a fruit topped coffee cake.

In Cookies, there are beef tongue ginger cookies, honey cookies, pinwheel cookies, banana drop cookies, walnut wafers and raisin pineapple drop cookies, with Candies offering molasses candy, fudge and lemon butter. Scattered throughout the book are dishes from several Pennsylvania restaurants ~ sausage & egg pie, mustard beans, Pocono mountain brook trout almondine, chocolate cake with peanut butter icing, pepper cabbage, apple fritters, onion rings & cheese, potato rivel soup and chicken corn soup.

Page from Pennsylvania Dutch cookbook:

Page from Amish Dutch cookbook:

Estate Sale Finds - Inverness: The Pamphlets ~ Pennsylvania Dutch Cooking and Recipes

Pennsylvania Dutch Cooking, published in 1960.

Soups are up first and consist of Dutch country bean, beef with dumplings, salsify oyster soup and split pea, followed by Meat and Main Dishes which offers Dutch meat rolls, liver noodles, beef pot pie, stuffed acorn squash, hog maw, cabbage rolls, creamed cabbage & dried beef, duck in kraut and chicken baked in cream.

Moving on we encounter Vegetable Dishes ~ sweet & sour cabbage, corn oysters, parsnip patties, fresh peas & new potatoes, sweet & sour beets and fried tomatoes, then Salads which encompasses coleslaw, deviled eggs and a beet & apple salad. Pancakes and Fritters dish out German egg pancakes, fried cornmeal mush and apple ring fritters.

Coffee Cakes and Rolls doles out crumb cake, butter semmels and Dutch sticky buns, while Good Dunking rolls out potato doughnuts, crullers, funnel cakes (the previous owner's oft used recipe), johnny cake and bacon muffins. Cookies and Small Cakes delves into Dutch almond cake, hickory nut kisses, pfeffernusse, almond macaroons, Christmas butter cookies and almond macaroons.

Up next are High Cakes ~ molasses, walnut gingerbread and applesauce, while Pies and Pastries include a Pennsylvania Dutch sour cherry pie, cheese pie, a funeral pie (raisins & lemon peel), and pies made with cottage cheese, apple butter and rhubarb.

Desserts offer apple pandowdy, a peach strudel and pumpkin custard, We end with Sweets and Sour ~ apple butter, carrot marmalade, spiced gooseberries, chow chow and red beet eggs.


Best Loved Pennsylvania Dutch Recipes, published in 1971. Very short pamphlet filled with lots of photos. The recipes are written in the narrative style.

Preserves gets the ball rolling with grape jelly and mincemeat, followed by Salads and Dressings which consist of a kidney bean salad, cabbage in cream dressing and a pickled beet & onion salad.  Relishes include a pickle ring and corn relish.

Meats encompass a ham loaf, frizzled beef and a ham ring, with Vegetables dishing out a turnip & apple casserole, potato pancakes, baked cabbage and dandelion greens. Main Dishes offers stuffed yam with sausage, turnips & pork, chicken and dumplings, spare ribs & pot roast and corn meal mush.

Soups yield pea & potato, vegetable or browned flour, while Stuffings include a potato filling and chestnut. For Cakes a few of the selections are pumpkin, brown sugar, a cinnamon lop and orange mincemeat squares. Pies and Pastries doles out a a rhubarb meringue pie, apricot tart meringues, an Amish vanilla pie and a fluffy lemon pie.

Some Cookies are oatmeal and sand tarts, with Breads treating us to egg bread, lemon parsley bead, ice box potato rolls and cinnamon buns. Winding down, Desserts and Puddings trots out cherry bread or plain custard and we end with candy ~ pull taffy or mints.

Page from Best Loved Recipes ~ funnel cake making:

Estate Sale Finds - Inverness: Cotton Country

Cotton Country, published in 1973. All recipes compiled by the Decatur (Alabama) Junior Service League which was organized in 1949. The book is quite large with 402 pages.

To get the party started,  the first chapter covers Appetizers and Party Food, which consists of an appetizer ham ball, a curried cheese ball, cheese straws, dips (mushroom, broccoli, bacon, smoked egg, dill & sour cream, avocado or clam & cheese), sweet & sour meatballs, shrimp in beer, barbecued oysters, asparagus rolls, deviled ham puffs and crab toasties. A few of the Beverage selections include apricot wine, summer orangeade, red velvet punch (cranberry, lemon, pineapple & orange juices mixed with brandy and champagne), a bloody Mary mix French coffee punch and a hot cranberry punch..

Soups and Sandwiches offer lettuce soup, country chicken stew, crab meat soup, Creole gumbo, chili, blender gazpacho, plus the ever popular pimento cheese sandwich, a baked chicken sandwich, crab burgers and a sardine sandwich bake, with Salads and Dressings contributing a few congealed options (naturally!) ~ apricot, blueberry, bing cherry, cranberry wine or pineapple party, plus cucumber aspic, a coleslaw mold, turmeric slaw,  corn salad, crab Louie, pressed chicken, a crab meat & beansprout salad and dressings ~ honey French, Russian, red Roquefort or fluffy honey.

Cheese and Eggs delves into a macaroni mousse with mushroom sauce, fondue, Creole eggs and a cheese grits souffle, while Meats dishes out barbecued lamb chops, grilled roast beef, Polynesian beef, kabobs, beef in red wine, lasagna, meatloaf, Mexican or Cuban hash, a tater tot casserole (tots with ground beef and cream of chicken & cream of celery soup), stuffed cabbage, ham shortcakes. There are numerous poultry, seafood and game dishes in the chapter as well ~ dove pie, oven quail, roasted wild duck, venison Swiss steak, oven BBQ chicken, sherry chicken in sour cream, chicken with shrimp & wine sauce, coq au vin, baked stuffed shrimp, chicken almond Polynesian (mushrooms, bamboo shoots, water chestnuts and Chinese pea pods), red snapper with almond sauce, egg foo yung, deviled eggs & shrimp, baked oysters, salmon souffle and a tuna lemon loaf.

Moving on we encounter Vegetables and Accompaniments ~ apple rings, a hot fruit casserole, curried broccoli, a French bean casserole, corn pudding, an eggplant & oyster casserole, Lima beans with water chestnuts, Chantilly potatoes (made with heavy cream & cheese), poppy seed noodles, tomato pudding, squash balls and fried green tomatoes. Some Breads represented include brioche, rolls (ice box cloverleaf, sour cream or beer), biscuits, egg bread, hush puppies, flapjacks, an orange nut loaf, bran muffins and blueberry lemon muffins.

Desserts is a large chapter and dishes out a jelly roll, a white chocolate roll, fudge pie, date tarts, lemon sponge, sugarplum pudding, custard, chocolate ice box cake, frosty strawberry squares, an orange Charlotte, toffee meringue, bananas Foster, parfaits (apricot, cherry or peach), ice cream (banana, custard, lemon or peach), plus cakes ~ fresh apple with caramel frosting, coca cola cake, a chocolate cookie sheet cake, orange date cake, Japanese fruitcake, the Queen's chocolate cake (chocolate chips, rum & almonds), pound cakes, a milky way cake, an apricot brandy cake and pies galore~ chocolate ice cream, caramel pecan, Kentucky coconut, Dutch apple, bourbon mince, lemon angel , grasshopper and brownie mint.

The last of the sweets are Cookies and Candies which are composed of Chinese almond, butterscotch ice box, molasses sugar, coffee crispies, spritz, honey balls, brownies, shortbread, cinnamon logs, luscious cherry bars, oatmeal macaroons, sesame see lace cookies, sugared pecans with orange, divinity, a date nut roll, pralines, toffee, peanut brittle, chocolate bells, fudge and heavenly hash. The recipes end with Pickles and Preserves ~ artichoke relish, chili sauce, chutney, mustard pickles, garlic dill pickles, pickled okra, preserved oranges and or pickled eggs or lemons.

The final chapter, Southern Hospitality, offers several menus for different occasions based on recipes found within the book.

Estate Sale Finds - Inverness: Taste of Georgia II

A Taste of Georgia II: In the Southern Manor, published in 1991. All recipes compiled by the Junior Service League of Newnan, Georgia.

We begin our journey with Beverages, which offers punch (Christmas, lime sherbet. mocha, orange or eggnog), two different recipes for bloody Marys and syllabub, followed by Appetizers which consist of dips (hot broccoli, fresh fruit or Pernod cheese), sausage stuffed mushrooms, spicy sesame chicken wings, a smoked oyster spread, cheese balls (several recipes) and cheese pennies.

For Breads and Brunch, a few of the selections include muffins (cheese, oat bran or orange), Mexican corn bread, butter orange crescent rolls, coffee cake, a Danish puff, sourdough flapjacks, a breakfast egg pizza, pancakes, a scrambled egg casserole and a venison sausage loaf. Condiments and Sauces doles out relish (artichoke or citrus), pickled eggs, curried mayonnaise, pecan butter, BBQ sauce, hollandaise, an Italian wine marinade, Turkish yogurt mayonnaise and Jezebel sauce (Dijon mustard, horseradish, apple jelly and pineapple).

Soups ladles out (haha!) carrot chowder, beer cheese soup, chili, spinach soup, chicken Brunswick stew, crab soup and hamburger stew, while Salads deliver a mandarin orange salad, Chinese slaw, Bombay chicken salad, a green pea salad, a few congealed options (cranberry, orange, pretzel or a seafood veggie mold), a Vadalia onion-tomato salad and a few dressings ~ buttermilk, blue cheese, dill, valley ranch or celery seed.

We begin the Entrees with Beef ~ steak roll-ups, BBQ brisket, beef tips, a beef & noodle casserole, corned beef with an orange mustard glaze, meatloaf, hamburger stroganoff, tenderloin with a Madeira sauce and the meat whirl (basically a meatloaf ROLLED in cheese!), then move onto Chicken ~ sesame chicken kabobs, wine chicken, chicken Dijon in Fillo, chop suey, golden oven fried chicken, buttermilk pecan chicken and chicken squares. Fish dishes out baked trout, fish teriyaki, salmon roll-ups, a shrimp casserole and shrimp almondine, with Game delving into baked whole duck, venison sausage or venison with marmalade. There are a few Meatless options ~ garden pie, a veggie lasagna or fettuccine with zucchinis & mushrooms and being the South, Pork is represented by apple sherry chops, skillet chops, Jamaican smoked pork and Chinese spare ribs.

Side Dishes are comprised of a zucchini souffle, corn pudding, carrot souffle, a mushroom rice casserole, Swiss broccoli, curried potatoes, lentil roast, an artichoke & mushroom casserole, asparagus with orange sauce, a green rice casserole and hot German potato salad.

We continue our journey with a LARGE chapter of Sweets, beginning with a few cakes ~ apple pecan, oatmeal, lemon jello, butterscotch apple, banana split, chocolate mousse cake, apricot nectar, pound cake, Coca cola cake, coconut and Kentucky butter cake, plus a few Candies ~ easy fudge, toffee, peanut brittle, divinity and peanut butter fudge. Cookies and Bars showcases tea cakes, pumpkin squares, peanut blossoms, mini cheesecakes, gingerbread, bourbon balls, German chocolate brownies, chewy caramel bars, butter cookies, butterscotch cheesecake squares, cowboy cookies (I make this every ear at Christmas) and whiskey rings.

Continuing on, there are more desserts ~ lemon orange drops, toffee, Southern ambrosia, maple pecan ice cream, fruit pizza, rice pudding, Peach bread pudding, mocha chocolate chip cheesecake, peanut butter ice cream and a strawberry glazed cheesecake, and oc course pies ~ mock key line, pumpkin cheese and each ice box.

The last chapter offers recipes for Children which include a frosted orange drink, cottage cheese pancakes, pizza wheels, fruit kabobs, cracker jacks, BBQ cups and lemonade pie. There are a few "crafty" recipes as well ~ macaroni necklaces, peanut butter play dough, silly putty, soap bubbles abd soap crayons.

Estate Sale Finds - Inverness: Crabtree & Evelyn Cook Book

Crabtree  & Evelyn Cook Book: A Book of Light Meals and Small Feasts, published in 1989. The book contains 200 recipes with menus and entertaining ideas. Many of the recipes highlight prepared condiments (hazelnut oil, raspberry vinegar and prepared mustards) and there are tips and hints beside each dish. There are a total of eight chapters each with 4-5 menus.

A few selected items from the menus for Breakfast include brioche jam toast, tarragon poached eggs, oat waffles, baked bacon spirals, cornmeal pancakes with maple butter, eggs baked in dill crepe nests, marmalade muffins, strawberries with strawberry vinegar and home-smoked trout rosemary. The options in Brunch consist of peppery cornsticks, sage & Gruyere omelets, a spinach, apple & walnut salad, country ham & potato frittata, plum preserve butter, tropical fruit compote, smoked mackerel & avocado gratin and cinnamon stars.

Lunch encompasses a bread salad, walnut biscuits with Stilton, crab & sweet corn chowder, red fruit sorbet, chicken paillard sandwiches watercress & mushrooms, raspberries with peach puree, trout with tartare stuffing, rhubarb crumble, braised ham glazed with orange marmalade, crunchy fennel slaw and orange flower layer cake. Picnics are next with borscht, chicken & melon salad, crunchy lemon syrup cake, shrimp & scallop salad, orzo confetti salad and grape tartlets.

The menus for Tea are comprised of cardamon toast, chocolate pecan bread, radish flower sandwiches, raspberries & blackberries with ricotta cream, Victoria sponge, iced herbal tea with geranium sugar, cucumber & mint sandwiches, currant cream scones, caraway seed cake, potted salmon and an apple & raisin pie. For Cocktails a of the offerings are rose blossom punch, wild mushroom profiteroles, crab phyllo purses, bacon polenta squares, mussels with avocado sauce, mini tomato & mozzarella kebabs, sesame seed wafers, champagne kir, grilled lamb cubes with papaya and white hazelnut fruit cake.

Dinner serves up marinated tuna steaks with a tomato basil sauce, lemon rice, glazed pork loin with garlic potatoes, apple quince bread pudding, roast goose with fruit & nut stuffing, potato parsnip puree, a foie gras salad with cognac vinaigrette and chocolate almond cake with rum cream. We end with Supper ~ shrimp & snow pea paella, molasses rum lace wafers, lobster & asparagus pasta salad, chicken pot pie with leeks & mushrooms and honey baked apples with cardamon custard sauce.