March Shopping ~ Week#2/#1 ~ The Tra Vigne Cookbook and An American Place

The Tra Vigne Cookbook: Seasons in the California Wine Country, published in 1999.  The book is a companion piece to the PBS cooking show "Season by Season" which began in 2001. Tra Vigne is a restaurant in Napa Valley and is renown for incorporating fresh seasonal ingredients (way back in the day before it was trendy) in creating their menu. The beginning chapter touches on the restaurant's history - it opened in 1987 - as well as cooking styles and influences of the owner/chef, Michael Chiarello. The book was a Christmas gift to the former owner from her daughter in 2010.

The book follows the format of the TV with the first four chapters devoted to dishes and recipes arranged by the four seasons.Each section contains a short essay on the ingredients available during the season, followed by quick notes on selected subjects.

We begin with Spring and asparagus (risotto, pesto, roasted & or grilled), move onto garlic (poached in soups, roasted with crab or used in salad), followed by peas and beans (risotto, pasta & salads) and lastly potatoes (soups, mashed with numerous variations and in focaccia). Moving onto the bounties of Summer, there is corn (salsa, pasta and salads), tomatoes (with mozzarella, in rigatoni, stews ans panazanella), bell peppers (fusilli salad, stuffed and used in seafood, chicken and meat entrees) and summer squash (ratatouille, salads and saltimbocca).

For Autumn, mushrooms are utilized with lamb shanks or grilled with chicken, while greens are employed in salads, soups, and a few pasta dishes. Onions are also in the fall section (caramelized, roasted and in salads) as well as eggplant (pizza, roasted, polenta and in lasagne). The last season, Winter,  again features squash - this time the winter varieties (roasted, stewed, ravioli), plus broccoli (pasta, soup and polenta), artichokes (lemon braised, mixed with fettuccine or roasted) and lastly citrus (salads, or used  to flavor chicken and fish entrees).

After the seasonal recipes, there is a chapter on The Classics ~ meals made for weekend cooking as they require lots of prep work ~ gnocchi with lamb shanks, plus a few more gnocchi variations, braised rabbit, roasted pork and a dish featuring monk fish. Desserts is filled with Italian treats: semifreddo, cookies, panettone, biscotti and tiramusu, while the final chapter, Pantry, focuses on the basics ~ rubs, toasted pumpkin seeds, doughs, roasted garlic paste pesto and tomato sauce.

An American Place: Celebrating the Flavors of America, published in 1996.  The book is filled with 300 recipes celebrating the bounty of America whether revitalizing traditional fare or offering surprising takes on new dishes.

Up first are Soups & Chowders with Senate bean soup, soups made with corn, Lima beans and other vegetables, fish or lobster chowder, a few bisques, she crab soup, chicken noodle, duck with wild rice, burgoo and a few basic stocks, while Native Salads includes Waldorf, Cesar, and salads made with field greens, asparagus, mushrooms, black beans and sweet potatoes.

From America's Shores are dishes prepared with native seafood ~ cod cakes, clam fritters, crab cakes, oysters (fried or roasted), lobster (baked, grilled, etc.) soft shell crab (one of my absolute faves), scallops, shrimp and numerous fish and ways to prepare them: bass, catfish, mahi mahi, monk fish, pompano, salmon, scrod, snapper, tuna, swordfish and trout. The recipes in From Forest & Farms reflect the cornucopia of meat and game readily available in these here United Sates and run from chicken (grilled, roasted, BBQ and Buffalo style), duck (roasted, pemmican) and turkey (sausage, roasted, grilled and Adobo) to numerous ways to prepare pheasant, quail, partridge and venison. Of course there are a few classics ~ T Bone steaks, Philly Cheese steaks, country ham, lots of chops: lamb, pork & veal, roasted leg of lamb as well as sausage encased in soft pretzel, ham with morels & ramps, and lamb prepared with dandelions.

The last chapter, America's Bakeshop, is filled with so many tasty treats beginning with breads ~ Parker House rolls, biscuits (made with cheddar cheese, buttermilk), scones, spoon bread and Irish soda. Some of the sweet treats that made the list are chocolate pudding, apple crisp or pandowdy, banana Betty, cobblers, tarts, a bread pudding with sour cherry bourbon sauce, ambrosia, plus the usual pies, cakes, cheesecakes, cookies & brownies, and finally sorbets ans ice creams.

Friends of the Library Sale Day 2/#5 ~ Chicken Collection and Bakery - Simple Cakes and Confectionery

The Chicken Collection, published in 1997. Recipes compiled by Food and Wine magazine editors, in addition to the recipes there are wine recommendations for all the dishes.

As always we begin our food journey with Hors d'oeuvres & First Courses ~ there are recipes for drumettes, "lollipops", wings, rolls, tarts, pancakes with salsa and quenelles. Many of the dishes also feature variations and make ahead tips. In Soups, there is a caldo pollo, congee, and a bouillabaisse chowder (made with spinach, leeks, ginger, potatoes, sausage, rice, leeks & bacon), while salads feature chicken with cashews, artichokes, fruit, wild rice & grapes, shrimp & fennel and new potatoes with dill.

Rice and pasta offers up lasagne, ravioli, stir frys, an omelet or two, plus curry. In the Roasting chapter, there are 13 ways to roast chicken with varied ingredients ~ parsley & lemon, Provencal style, thyme, potatoes & chorizo, pancetta, and figs or prunes, while in the Baking section there are dishes for chicken stuffed with morels, rice, sausage & pecans, or incorporating kale, spinach, peppers, artichokes, peaches or prosciutto.

The Grilling/Broiling section has recipes for tandoori or smoke chicken, plus BBQ, sesame or citrus options, and in Sauteing we have cutlets, hash, tacos, and dishes made with cognac, Gorgonzola or cabbage & leeks. Frying and Stir Frying has a recipe for chicken Kiev, a dish with peanut sauce, a hot and sour meal and  Vietnamese chicken.

Stews include fricassee, cacciatore, ragout and ciorba and finally Curries and Other Braised Dishes focuses on gumbo, dumplings, a sweet & sour option, plus a dish made with beer and leeks and another prpared with a Champagne sauce.

Bakery - Simple Cakes and Confectionery, published in1968.  An International Wine and Food Society Guide publication with over 300 recipes, most with European origins. The author created Winston Churchill's birthday cakes for many years.

Bread starts off the chapters with a long essay on the history, types, techniques and a lot of general information, followed by three basic doughs, plus recipes for sour dough, French and breads with fruits and/or nuts, Rolls offers brioche and croissants, while Scones & Buns features farls, bannocks, hot cross buns, doughnuts, muffins, gombac (Hungarian) and of course scones ~ soda, sour cream, potato and sultana.

In Cakes, options include angel, sponge, fruit, 6 varieties of cheesecake, plus brownies, a chocolate roll, chocolate pineapple, Dundee,Madeira,  plus a few made with spices ~ ginger, saffron, walnut and 12th night. The Gateau selections are also cakes - but are richer and more elaborate than your everyday cake with recipes for chocolate coffee, St. Honore, mocha, hazelnut, Linzer torte, walnut rum, a Sacher torte, plus a few icings and fillings: butter cream, royal icing and sugar icing. Pastries include puffs, Florentines, danish, rum baba, tarts & tartlets, pecan pie, meringue and Madelines.

Petit Fours contains numerous options plus recipes for almond crescents, bear paws, macaroons and florentines, while Biscuits offers flapjacks, waffles and biscuits made with rice, spices, walnut and wine. Finally in Confectionery there is toffee, barley sugar, butterscotch, caramels, marshmallow, marzipan, fudge, stuffed dates and Turkish delight.

Friends of the Library Sale Day 2/#4 ~ Art Smith Collection: Back to the Table and Kitchen Life

Back to the Table: A Reunion of Food and Family, published in 2001. Slim volume filled with 150+ recipes encouraging healthy eating and sit down family meals.

Setting the Table is filled with a variety of dishes ~ cheese straws, pickles, apple butter, salsa, homemade mayo and buttermilk dressing, plus punch, lemonade and cider, while in Bless the Table the author offers up a few prayers for meal time. Breaking Bread is all about biscuits, challah, rolls and naan.

Family Meals is broken down into the three main daily meals ~ Breakfast with frittatas, stratas, waffles, pancakes, granola and muffins, while Lunch gives us soups and gumbos, plus fresh salads and Dinner offers up crab cakes, stew, burgers, ribs, a few chicken dishes, brisket, chili, pasta, crab cakes and many side dishes (veggies, rice, etc.). In Family Traditions, the emphasis is on keepsake recipes ~ ravioli with homemade dough, handmade tamales, paella, fried chicken, deviled eggs, pot roast. roasted chicken and roasted turkey, pizza, a 7 layer salad and a few desserts.

Food as Love is filled with comfort food: soups, chocolate cake with chocolate pecan frosting, lasagne and macaroni and cheese, while Family Celebrations is all about sweets ~ coconut cake, pound cake, hummingbird cakes, red velvet cake, a 12 layer cake, pralines & brittle, plus fudge and cookies. The last chapter has a few suggested menus for notable occasions.

Kitchen Life: Real Food for Real Families, published in 2004.  A basic primer on meal preparation and menu planning, plus recipes! The book begins with a short quiz on cooking in order to identify the type of cook the reader may be and then offers menu suggestions.

The first chapter highlights letters from readers (most were obtained from Oprah.com) and the author's responses to cooking solutions and dilemmas. Chapter two is all about getting organized ~ from simplifying equipment, using leftovers, to a list of the top five items for the pantry, freezer, etc., while chapter three delves into shopping styles & secrets which basically extols the use of a shopping list, know the store layout and having recipes handy and placing items in the cart by category (for easier bagging). There are also chapters on time management and eating right (discusses portions, snacks, etc.) before the recipes start on chapter eight.

Up first are Snacks, Sandwiches and Beverages ~ spiced nuts, popcorn, salsa, hummus, BBQ sandwiches, plus smoothies and shakes, followed by Soups for Supper with the usual choices of chicken, bean, etc. In Salads for Dinner, there are a multitude of options ranging from vegetables only to pasta, couscous, and salads made with chicken, pork, shrimp and salmon.

Meat Main Courses gives us roasts, stews, chili, meat loaf, a stir fry or two, plus ribs, chops and leg of lamb, while Perfect Poultry has roasted chicken, many ways to prepare chicken breasts (with pasta, veggies, etc.), a few choices for preparing wings and dishes made with Cornish hen and turkey. From the Sea has seafood/fish tacos and a few baked entrees, while New Old Fashioned Casseroles & Pasta Dishes offers up gnocchi, pesto, Chinese noodles, tostadas, pot pies and Shepard's pie.

In On the Side, there is corn pudding and bread pudding, pilafs and dishes made with kale and potatoes, and finally Outrageous Desserts is filled a few sweets ~ puddings, custards, cookies & bars and cupcakes!

Friends of the Library Sale Day 2/#3 ~ Restaurant Edition: The Abbey and Threadgill's

The Abbey Cookbook, published in 1982.  Old World fine dining in a re-purposed church in Atlanta, Georgia, at least until it closed in 2005/2006. The Abbey was located in an old church in downtown Atlanta for almost 30 years, the food was continental and classic with a dash of nouvelle cuisine thrown into the mix, and while a harpist played in a former choir loft, waiters dressed as monks served patrons.

The recipes begin with the basics, Stocks (the usual suspects, plus veal),up next are Soups ~ a few of the selections include: oxtail. consomme with caviar, vichyssoise, cream of frog leg and lobster cream. The Sauces and Butter chapter offers up green peppercorn, lamb, burgundy, lobster creme, Bearnaise, mayo and anchovy butter.

In the Appetizers & Salads section a few of the dishes offered are steak tartare with smoked eels, duck terrine, plus a few seafood options with crab meat, salmon, snails and lobster. Some of the recipes for salad are a spinach salad with duck liver and a cucumber dill. Fish & Shellfish has stews, scampi, lobster Newburg, stuffed salmon with lobster sauce, and a Dover sole regency.

Fowl and Game Birds is next with roast goose, roast pheasant in Madeira sauce, a couple of chicken options, plus recipes using quail and duckling. Meat & Game delves into lamb, pork, hare, venison, veal (cutlets and sweet breads) as well as a few beef dishes.  Vegetables & Side Dishes has several ways to prepare asparagus, Brussels sprouts, mushrooms, tomatoes, potatoes, spinach (including timbales), plus a recipe for champagne sauerkraut.

The Pastries & Desserts is slims with recipes for strawberry Romanoff, crepes, souffles and a Black Forest Cake.  The last chapter offers suggested menus for several occasions.

Threadgill's, published in 1996.  Threadgill's - located in Austin, Texas - first opened as a gas station (that also sold beer) in 1935, by the time 1948 rolled around, the station was located in the Austin City limits and changed to selling beer only with live music shows until it closed in 1974. The author re-opened Threadgill's in 1981as a restaurant focusing in Southern cooking - the dishes were inspired by the home cooking served by his mother while growing up. In addition to the restaurant, Threadgill's also sold many of their popular dishes as frozen entrees and even added a grocery store in 1989.

The first chapter focuses on the history of the restaurant, while the second chapter offers up helpful information on cooking methods, ingredients and equipment. Chapter three is filled with pantry suggestions/ basics and also marks the beginning of the recipes. There are recipes for various seasonings (meat, fish, poultry, and vegetables), plus rubs, sauces (BBQ, creole, cocktail, tartar), mayonnaise (lemon or lime), dressings (blue cheese, 1000 island) , citrus butter and gravy (turkey or cream).

Soups are the subject of the next chapter, with recipes for tomato, vegetables, corn, split pea, tortilla and black bean, while the Salad chapter dishes include coleslaw, French Quarter pasta, green bean, potato, Texas caviar and ambrosia. The Breads section has recipes for Southern cornbread, plus jalapeno cornbread, muffins, cornbread dressing (AKA stuffing), roll & biscuits, and homemade loaves of wheat or white bread.

Vegetables encompass potatoes and sweet potatoes, succotash, black eyed peas (hopping John), beans (red beans & rice, re-fried), corn, grits, okra, squash, macaroni & cheese (truly considered a vegetable in the South!) and finally a recipe for a veggie jambalaya.  Entrees are next with chicken fried steak, fried chicken, grillades & grits, meatloaf, stuffed trout, pizzas, enchiladas, roasts, stews, chili, a pastalaya (jambalaya made with pasta), plus dishes made with catfish, oysters, liver, etc. The Sandwich section gives us a BLT, grilled ham & cheese and a chicken salad as options.

Moving onto Desserts, there are pies, pudding, cobblers, cakes & shortcakes, cookies, ice cream and something named a "Salty Cracker Pie" which consists of saltines, dates and pecans. Breakfast is next with migas, omelet and a breakfast taco, while Beverages & Appetizers closes out the recipes with margaritas and bloody Mary's, plus fried green tomatoes, chili con queso and stuffed mushrooms.

The last chapter features a 25 page comic depicting the history of Threadgill's, plus there is a scrapbook filled with numerous photos.

Friends of the Library Sale Day 2/#2 ~ Community Cookbooks: Thymes Remembered & Hawaiian Plantations

Thymes Remembered, published in1989. This copy is the 2nd edition with the first printing in 1988. All recipes were compiled by the Junior League of Tallahassee, Florida.

We begin with Menus ~ besides the food suggestions, there are hints and tips for numerous occasions ~ cocktails parties, wedding events (reception, rehearsal dinner, baby showers, family reunions, anniversaries and holidays. Of course Appetizers are next with dips, shrimp toast, oysters Rockefeller, pate, spreads, kabobs and cheese balls, while Beverage has the usual punch, eggnog, wassail, sangria and hot buttered rum.

In the Bread chapter, there are biscuits, rolls, muffins, corn or sausage bread and French toast, while Salads offers a few congealed options, dressings, coleslaw and dishes made with pasta or rice, fruit, or vegetables. Lighter Entrées consist of pasta (lasagna and pizza), quiche, tarts, soups and chowders, sandwiches, a  frittata and an egg casserole and the Entrées chapter kicks it up with Chateaubriand, Beef Wellington, chili, roasts, chops, hams and dishes made with veal, chicken, Cornish hens, duck, turkey, quail, venison and some seafood.

Accompaniments include rice dishes, vegetables (in tarts, casseroles, pudding, scalloped and baked), flavored butters, sauces and dressing/stuffing.The last chapters is filled with luscious Desserts ~ cakes. tortes, pound cake, cheese cake, candies (English toffee & brittle), pies, ice cream, a lovely Lemon Charlotte Russe and a decadent Chocolate Genoise.

Hawaiian Plantations Recipe Collection, published in 1984. There is an introductory chapter on basic Hawaiian products and ingredients and then the recipes commence.

For Breakfast there are waffles, muffins, pop overs, omelets, a coffee cake and tropical fruit butter, while Fun in the Sun offers outdoor cooking favorites ~ spare ribs (3 recipes!), teriyaki meat sticks ( a fave of mine while growing up) and glazed chicken wings. Lavish Lunches pitches crepes, chicken salad, casseroles, cheese puffs and chutney, while Superb Soups offer the usual selections, plus  Hot & Sour and Miso soup.

Sensational Salads has options for coleslaw, aspic, a cabbage bowl, tuna, a few fruit options and a noodle salad. In Bread Basket, we find recipes for biscuits, lavosh, rye and French breads, and Elegance with Flair rolls out a Crown Roast of pork, veal cutlets, bouillabaisse, soufflés and  dishes made with lamb, duckling and game hens.

Native food is the topic of Traditionally Hawaiian with recipes for Kalua pig, lomi salmon, chicken long rice, haupia, a coconut cake and pineapple boats. Pupu Party offer up appetizers ~meatballs, won ton, char siu (another favorite), seviche, rumaki, kim chee and stuffed lychees.

Kamaaina Supper concentrates on main dishes ~ brisket, roast beef - island style, short ribs, lamb chops with guava,  beef stew and shrimp tempura. The recipes close out with Sweet Success - pies, macaroons, tarts, carrot cake, a guava pound cake (on my "to make" list) and lastly the Hawaiian Bananas Foster.

Friends of the Library Sale Day 2/#1 ~ Art and Cooking

The Fine Arts Cookbook, published in 1978. This copy is the 9th printing with the first printing occurring in 1970 with all recipes compiled by Museum of Fine Arts, Boston, Massachusetts. Scattered throughout the book are photos or illustrations from the museum's collection.

The first chapter, "Lunch in the Museum's Restaurant" offers favorite dishes served in The Restaurant at the Museum and includes rolls, coffee cake, sandwiches, aspic, Quiche Lorraine, paella, lamb stew, four types of pudding and a Rembrandt Cake - a Dutch Chocolate spice cake especially created for an exhibition. In "Tea at the Museum", the recipes were contributed from both the restaurant and the Ladies Committee and include brownies, Congo bars, grasshopper squares, cookies and cranberry tea cakes. "Recipes for New Members"  consist of cheese balls, pate, punches and mulled wine.

The "Private Collections & Ladies Committee" is the largest chapter and contains many prized and/or original recipes gathered from the museum staff and volunteers. For appetizers, there are dips, meatballs, and pate, while the beverages include sangria, home brew and apple wine. Some of the soups are crab stew, bisque and chowder, while a few of the breads include banana, cranberry, popovers and coffee cakes. Egg dishes include souffles and stratas, while seafood offers a lobster casserole, shrimp tempura, curry, quiche and mousse. Of course the entree section is loaded and some of the dishes include chicken Marengo, sauerbraten, meatloaf. cabbage rolls, moussaka, lots of pasta choices, spareribs done in a Chinese style, plus recipes featuring duck, goose, venison, veal and lamb. Of course there are veggies (stuffed plantains), salads (namasu, congealed, fruit, etc), and desserts ~ cookies, brownies, cheesecake, pies, mousse, souffle, pots de creme, a fruit compote and a marzipan cake.

The last chapter offers menus from previous galas and parties from 1890 to the present and offers a few wine suggestions.

The Cookbook - Worcester Art Museum, published in 1982.This copy is the 7th printing with the first occurring in 1976. All recipes were contributed and compiled by museum volunteers.

We begin with Beverages ~ cider, punch, sangria, mint juleps and dandelion wine then move onto Appetizers which include spiced/seasoned nuts, dips, caviar, pate, canapes, sausage balls, cheese puffs and meatballs. Soups feature stocks, gazpacho, chowders and bisque, while the Fish sections offers casseroles, paella, crab cakes and lobster New burg.  For Poultry there is chicken Kiev, Coq au Vin, plus casseroles, hash, coquettes and a few recipes for duck and turkey.

Meats covers Beef Wellington, Bulgogi, roasts, stews, hash, meatloaf and dishes made with veal. lamb, ham and pork chops, while Game offers up dishes made with venison, goose, rabbit, pheasant and partridge. In the Eggs, Cheese, Pasta & Rice chapter,  there is quiche, fondue, grits, souffle, kugel and pilafs, and Vegetables has casseroles, pudding, crepes, plus baked & stuffed options.

For Salads there are a few molded/congealed entries, plus coleslaw, mousse and recipes for homemade dressings and croutons. Breads has the usual rolls, coffee cake and muffin recipes, while Dessert runs the gamut from cakes & cheesecakes, tortes, pies, kuchen, creme brulee, puddings, ice cream, baked fruit and trifle. In Cookies, there are recipes for brownies, shortbread, macaroons and pinwheels, followed by Sandwich & Fillings - with the usual fare. Rounding out the last of the recipes are Condiments ~ jelly, pickles, relish & chutney and Candy ~ fudge and bourbon balls.

Friends of the Library Sale Days 1 & 2 ~ Community Cookbooks: Colorado Cache & Our Delta Dining

Colorado Cache, published in 1981. All recipes compiled by the Junior League of Denver, Colorado in this large community cookbook (407 pages!) first published in 1978. The book was a gift to the former owner as remembrance of a trip and the inscription is written in calligraphy (don't see much of that these days). There are over 700 recipes, selected from over 2,800 submissions with each recipe being tested by 12 different committees.

Appetizers get the ball rolling with spreads, mousse, cheese, pates, egg rolls,, dips and wonton, while Soups is filled with the usual bisque, chowders, chili and pistou. Brunch fixates on frittatas, strata, souffles, crepes, pancakes, quiche and omelets (there is a long list list of suggested fillings), and Salads & Dressings offers a variety of salads made with fruit, veggies, rice, greens, pasta, a few molded options, plus recipes for cole slaw, homemade mayo and croutons.

Fish & Game has dishes featuring trout, pheasant, partridge, grouse, goose, duck elk and venison and Entrees delves into the usual recipes with chicken, beef, pork, lamb, veal and seafood. In Vegetables some of the preparation methods include baked, souffle and escalloped and highlights of the Pasta, Rice & Potato section include a pilaf and a Yorkshire pudding.

Breads include a sourdough bread and a recipe for the starter, muffins and coffee cake, while the Mexican Food chapter begins with beverages, then offers recipes for ceviche, empanadas, tortillas, flan and sopaipillas (LOVE these!). The short section on Microwave Cooking has a few dishes from appetizers, soups, breakfast items and desserts.

The Picnics & Camping part of the book gives us recipes for homemade GORP, trail mix, jerky, granola and lots of tin foil cooking ideas .Desserts is filled with yummy goodness ~ cookies & bars, cakes, pastries, brownies, pies, tortes, cupcakes, ice cream, parfaits, cheesecakes and a much used recipe for Brandied Green Grapes (lots of notations). In Potpourri, there are mustard, jam & jellies, chutney, relish, pickles, spiced nuts, popcorn, teas & punches and flavored coffees. Finally we come to Restaurants which has a few dishes culled from Denver eateries ~ Beef Wellington, Roast crown of Lamb and a Rack of Venison.

Our Delta Dining, published in 1970. Recipes compiled by the Mothers Club at County Day School in Marks, Mississippi. The school opened in 1965 as the private Quitman County Day School and is currently known as Delta Academy.

The book opens with a slight chapter on suggested menus for various occasions:  a seated dinner, brunches, ladies luncheon, a pool party and a cocktail buffet, then delves into Appetizers with cheese wafers (marked excellent by the former owner), dips, cheese balls and a recipe for chicken livers in wine. Beverages has both alcoholic and non-alcoholic takes on punches and teas, while Breads offers up coffee cake, biscuits, rolls, muffins, corn bread, hush puppies, pancakes and waffles.

Desserts - one of the largest sections in the book is filled with an assortment of dishes ~ flan, pudding, russe, torts, souffles, brownies, cookies, cakes and pound cakes, pies, candy, ice cream and a heavily used recipe for a Chocolate Sheet Cake. Seafood focuses on oysters, shrimp, cat fish, crab and lobster, while Eggs & Cheese has grits, souffles, quiche and rarebit. Meats features the usual recipes with beef, lamb and pork, while Poultry & Game offers up casseroles, croquettes and dishes involving duck and doves.

Pickles & Relishes lives up to its name with pickled watermelon rinds, chow chow, chili sauce and a few fig options. Salad and Dressings has aspic, molded options, several three bean dishes, and a slaw made with corn. Soups and Gumbos is next, followed by Vegetables with souffles, casseroles and several baked and or stuffed dishes. Th last chapter offers household hints and tips while the remaining pages are filled with advertisements from local businesses.

Friends of the Library Sale Day 2 AND a Thrifty Buy ~ The Church Edition: St. Michael's and St. Peter's

Cook's Catalog, circa 1960's.All recipes in this largish (299 pages) community church book were compiled by worshipers of  St. Micheal's  Byzantine Catholic Church in Farrell, Pennsylvania. The opening pages are filled with recipes from former and/or current first ladies: Jackie Kennedy is represented by a meal of lobster, salad and mimosas, while Mrs. LBJ offers a chili dish and Mamie Eisenhower gives us sugar cookies. Other well heeled contributors include the royal family of Monaco (Pissaladiere) and Eunice Kennedy (Creme Brulee).

We begin with Soups and two recipes for a Slovak Christmas soup, then we head to Meats & Casseroles with jellied pig's feet, goulash, cabbage rolls, lots of dishes with veal and lamb and for some reason a lot of variations on sloppy joes.  In Meatless Dishes, there is an Easter cheese made with eggs, vanilla, milk & sugar, plus potato pancakes, tuna casseroles and other seafood options.

There is chapter on Vegetables, followed by Salads, which is filled with variations of potato salad, aspic and three bean salads, plus many congealed options. Salad Dressings & Sauces has mayonnaise, tartar sauce, a few BBQ sauces and a recipe for Elderberry wine.

Desserts gives us puddings, fluffs, cheesecake and cream puffs, with horns, Easter bread, Kolachie, rolls, dough nuts, Kuchen and strudel filling the chapter on Breads & Rolls. For cakes a few of the choices are fruit cake, coffee cakes, tortes, sponge cakes and jelly rolls followed by a short chapter on frostings. A few Cookie recipes include cannoli, snowballs, cream puffs, whoopie pies, turnovers and brownies, all succeeded by a slim section on Pies.

Nearing the end, Candies has caramel apples, popcorn balls, fudge and bon bons,while Canned Goods has recipes for pickles and relish.

Our 40th Anniversary Cook Book, published in 1979.  All recipes collected by the parishioners of St. Peter's Brentwood Episcopal Church, located on Pittsburgh, Pennsylvania.

In Appetizers, there are the usual cheese balls, dips, spreads, sausage balls, beef & kraut balls and a few pickle recipes, while Soups, Salads, Sauces & Dressings offers up LOTS of molded/congealed salads, plus aspic(!), a few varieties of slaw, many soups and chowders, plus  jellied corn beef with lemon Jell-O (???).

Main Dishes include stews, roasts, stuffed cabbage, brisket, stroganoff, LOTS of chicken dishes, plus salmon patties and loaves. In Main Dish Casseroles (+ Eggs & Cheese), we have a few pasta dishes, plus soufflés and stratas, while Vegetables run the gamut from cabbage and eggplant to rutabaga and squash.

Moving on, there is a recipe for coffee can bread in the chapter titled Rolls, Pies, Pastries & Breads, plus rolls, biscuits and several lemon chiffon pies, while Cakes, Cookies & Icings features coffee cakes, cheesecakes, a few spice cakes and LOTS of  cookie and bar recipes. Desserts are puddings, custards and crisps, plus a spectacular Rainbow Jell-O concoction made with 4 flavors of layered Jell-O.

Candies, Jellies, Jams & Canning has mints, butterscotch, caramels and fudge, in addition to the usual jams and jellies, while in Beverages and Miscellaneous, there are recipes for punches and pancakes. The last chapter is filled with basic kitchen information.

Friends of the Library Sale - Day 1/#1 ~ The Small Books ~ Perter Pauper's Drink Book and The Melting Pot + Hawaiian Parties

How You Can Give Hawaiian Parties, circa 1960's. Slight booklet distributed by Dole Pineapple with recipes, plus hints and tips for decorating. Each chapter has a theme and offers both a menu or two plus ideas and  instructions for creating the perfect party atmosphere.

A few of the chapter titles include luaus, luncheons (plus instructions on making palm trees from pipe cleaners), Hawaiian nights, teas & receptions, buffet suppers, and beach parties. Some of the decor does incorporate food items, such as bowls made from melons, plus there are many suggestions for flower arrangements.

As far as the recipes go, there are appetizers, salads - mostly involving fruit, with a few congealed options, main courses ~ spare ribs, pork chops, ham, veal and teriyaki, breads including one made with pineapple, rolls & coffee cake and for desserts the choices are pies, cookies, pudding, ice cream and cakes (Pineapple Upside Down).

Peter Pauper's Drink Book, published in 1964.  Another wee book from the Peter Pauper Press! The opening chapter offers helpful hints on everything from glassware, to choosing the correct type of ice and ingredients (always spend a bit more and buy the best!)

The drink recipes begin with an Absinthe cocktail, plus martinis and daiquiris, followed by a chapter on wine and champagne (with very useful information on types, hints on serving and pointers on whether to chill or not). Aperitifs, liqueurs and brandies are discussed on another chapter, followed by a section on hot drinks ~ wassail, hot toddies, punch and cider.

In Tall Drinks, the quaffs include Tom Collins, juleps, planter's punch and a Zombie (my go-to drink in college when dining at a local Chinese restaurant). The gala punches section offers tips and hints on ingredients and preparations for making artillery punch, brandy punch and eggnog (including a coffee version).

The Melting Pot, published in 1958.  A cookbook of all Nations (not really!), this is another petite book from Peter Pauper Press.

We start off with French recipes ~ vichyssoise, quiche, fondue, crepes and Duck l' Orange, then head off to Italy for garlic bread, risotto, minestrone, veal parmigiana and cacciatore. From Vienna there is goulash, chicken paprika, stuffed cabbage and veal in sour cream, while our Nordic friends give us Swedish meatballs, herring salad, pancakes and Dutch Apple cake.

Recipes from the Orient include spare ribs, rice, sweet & sour shrimp, curry and pepper steak. while the good old USA  offers roast turkey and a cranberry mold, apple pie, a New England boiled dinner, baked Virginia ham, johnny cakes, jambalaya, corn fritters and pecan pie.

Page from Hawaiian Parties:

March Shopping Week#1/#1 ~ Desserts from Junior's and Cookies Unlimited

Cookies Unlimited, published in 2000.  Over 400 cookie recipes from around the world! The introductory chapter introduces the reader to the ingredients and equipment used in the recipes and also offers techniques on baking and other cookie related matters.  At the start of each chapter  and scattered throughout the book are additional hints and a few variations for recipes.

The recipes begin with Bars ~ brownies (cheesecake, espresso, etc.), almond bars, fruitcake, apricot AND lemon squares and shortbread, followed by Drop cookies with recipes for Anzac biscuits, tuiles, hermits, meringues, plus ricotta, oatmeal, chocolate chip, lace and soft sugar cookies. The Refrigerator cookies offer sables, shortbread, wafers, slices, Linzer, checkerboard and pinwheels, while the Rolled chapter has more shortbread, diamonds, gingerbread people, rugelach , petit beurre and two recipes made with Swiss hazelnuts.

Piped cookies include ladyfingers, spritz, chocolate stars, meringues, rosettes, "tongues" and Bar Mitzvah cookies, while Macaroons offers a variety of options ~ chewy, cherry, spumetti, coconut, French coffee, and hazelnut. In the Molded cookie section, there are peanut butter balls, truffles, crescents, Chinese almond, gingersnaps, love knots, Madelines, Swiss anise and a German cookie titled Speculaas.  Of  course Biscotti offers several variations ~ almond, hazelnut, pistachio, orange or lemon and Mandelbrot.

The Fried cookies include doughnut holes, Dutch fritters and Zeppole (Italian fritters), while in the Filled & Sandwich chapter there are Sicilian fig cookies, date filled treats from Lebanon, yo yos, and Linzer hearts. Wafers offers pizelles, tuileries (named after the garden in Paris), plus a specialty wafer from Naples.

The Crackers and Savories section  has recipes from cream biscuits, cheese matchsticks, slat & pepper sticks, rye crisps, rosemary bread sticks and pretzels, while Fillings, Icing and Glazes offers an wash, marzipan, royal icing, lemon curd, ganache and tempered or untempered chocolate. The last chapter has three decorating projects (including diagrams and cut outs) for a regular gingerbread house, a gingerbread cottage and a holiday cookie tree.

Junior's Dessert Cookbook, published in 2011. Best score of the week!The book is in excellent condition and was only a dollar to boot! So many yummy desserts to choose from, with 75 recipes from the stalwart icon of the New York Style cheesecake. The book  begins with a short history of the restaurant which opened in Brooklyn on election day 1950,  and has grown to include two other locations ~ Times Square and Grand Central Station.

Cheesecakes are the subject of the first chapter and the recipes include the Original New York Cheesecake, plus a tiramisu Charlotte and a red velvet cheesecake. There are hints and tips next to each recipe as well as variations. The following chapter, Soda Fountain Desserts, offers egg cream, ice cream soda, freezes and floats, shakes, malteds, sundaes and a banana split recipe with an accompanying lip smacking photo. Black & White delves into a marble loaf, cupcakes and black and white cookies (which I bought while visiting NYC because of a Seinfeld episode!), while Layer Cakes & Cupcakes gives us a birthday cake, three berry shortcake, carrot and red velvet cakes, plus peanut butter cupcakes and a lemon loaf.

The Pie Shoppe is filled with recipes for banana cream, Nesselrode, a cherry lattice, tartlets, fresh strawberry cream cheese, apple crumb, Boston creme and a wonderful brownie pecan pie. Save Room for Dessert delivers shortbread, rugelach, brownies, macaroons, bread and rice puddings, cheese blintzes and waffles. The Sugar Free chapter (quickly skimmed!) has a low cal take on cheesecakes (4), muffins, mousse, cake and tarts, while the final chapter - Basics - contains several recipes for crusts and pastry, whipped cream, frosting and ganache.