The recipes begin with Appetizers ~ there are nachos, Brie, roasted garlic, crostini, pate, quesadillas, a cheese log, samosas, and dips ~ followed by Soup, Salads and Light Meals, which consists of pasta salad, stuffed peppers, lentil salad, Italian wedding soup, dumplings,stuffed portobellos, a few pasta dishes, gazpacho, plus two intriguing recipes - Asian Shrimp & Noodle soup and Peanutty Sesame Noodles (which I plan on making soon since TJ stopped selling their ready made version a couple of years back).
In Main Meals, there are pizzas, a mango chicken dish, paella, fish tacos, calzones, chili, casseroles, lasagne, fondue, crepes, quesadillas, more pasta, enchiladas, a few stir fries, burritos & wraps and a Muffuletta, all accompanied by wine suggestions (Two Buck Chuck represent!!). One the Side features bread, veggies, rice (pilaf and couscous) and a gratin or two. Delicious Desserts and Daring Drinks offers up chocolate bread pudding, tiramisu, cobblers, ice cream, pound cake, an almond pudding, tarts, mousse, plus sangria & margaritas.
In Begin with Breakfast, the dishes include smoothies, frittatas, scones, crepes and parfaits, while Bachelor Quickies offers a few basic heat and serve options for pasta, meatloaf and rack of lamb.
Voila, published in 1984. The Lafayette (Louisiana) Centennial Cookbook filled with recipes complied from local cooks in both Lafayette and the surrounding area. There were over 800 recipes received with 417 chosen after being tested and tasted by a panel of 88 volunteers. The book was a Christmas gift to the former owner in 1994. At the start of each chapter is a brief history of the city by decade.
Chapter One - Food Preservation and Bread is filled with recipes for fig jam and preserves (there is even a microwave method listed), tomato ketchup made with 30(!!) tomatoes, pickles and relish. In the bread sections there are doughnuts (actually beignets), hush puppies, cream puffs, rolls, corn bread, muffins, coffee cakes and several fruit and/or nut breads.In Beverages and Appetizers, some of the offerings include Cherry Bounce, eggnog, brandy (home made), milk punch, corn beer and many punches, with cheese balls, dips, pinwheels, an oyster log, mushrooms (stuffed) and hog's head cheese rounding out the appetizers.
Fish and Shellfish explores various ways to prepare cat fish, crab, flounder, shrimp, crawfish, and oysters (bouillabaisse, gratins, pies, etouffee, crepes, stews and scampi), while Gumbo, Soups and Game gives us roux, bisque, numerous gumbo variations, bouillons, turtle soup, alligator chili and recipes with duck, dove, quail and deer. Rice and Eggs offers jambalaya, dirty rice, rice dressings, red beans & rice, pilafs, calas, a few stuffing (dressing) dishes, plus quiche and omelets.
In Vegetables and Salads, there are stuffed tomatoes, stuffed cabbage, gratins, maquechou, sautes & bakes, slaw, mousse, molded/congealed salads, green and fruit salads, plus recipes using beans, okra, mirliton and a few salad dressing and a remoulade. Poultry and Meat offers dishes made with chicken, turkey, veal, beef and pork (including the classic Country Captain found in EVERY Southern community cookbook).
Ice Cream, Pudding and Pie covers sherbets, mousse, custards, several variations on bread pudding, chess and pecan pies, dumplings and tortes. The Cookies, Candy and Cake chapter is large (as to be expected) with brownies, bars, tons of praline options, taffy, divinity, fudge, and peanut brittle, while cakes run the gamut from a wine cake to cheesecakes, pound cakes and gingerbread. The last chapter is filled with Old Remedies with salves, lotions, etc., plus laundry hints and tips.
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