June Thrifty - Community Cookbooks ~ Sanford House and Kitchen of St. Luke's

The Sanford House Cookbook, published in 2008. A collection of dishes served in the venerable restaurant located in Milledgeville, Georgia. The eatery was open during the 1950's until the late 1960's and was a favorite of local resident (and writer!) Flannery O' Conner whose Andalusia Foundation published the book. This is a very compact book with a mere 96 pages of recipes.

We begin with Punches & Canapes ~ there are three fruit punch options, plus wedding and Catawba punches, followed by carrot sandwiches, asparagus roll-ups, cheese puffs, lobster balls, olive & chestnut sandwiches and a layered shrimp spread (bottom: cream cheese & curry powder, topped with a layer of hard boiled eggs and sliced onions, then spread with a bottle of chili sauce and topped with shrimp). Salads & Salad Dressings consist of many congealed selections including an asparagus almond mold, a congealed avocado salad and tomato aspic, plus a carrot & date salad, shrimp salad and the ever popular Waldorf. The dressings range from anchovy to sour cream to the house specialty.

Soups & Breads offers a vegetable soup - two gallons worth!, shrimp bisque, rolls, corn sticks, biscuits and Sally Lunn bread - another perennial favorite. Meats, delve into baked chicken breasts, chicken croquettes, lamb chops, fried shrimp, baked ham, pot roast, a rolled rib roast and a pork loin with apricots and prunes, while Vegetables covers scalloped apples or tomatoes, asparagus roulade, sweet potato souffle, spinach souffle, grits, cherry fritters, grilled peaches & grilled grapefruit and cauliflower with cheese sauce.

Rounding out the sweets, there are Pies: coconut or chocolate chiffon, sour cream raisin, banana cream and macaroon, while Cakes & Frostings pitch a caramel cake with caramel frosting, coconut cake with a coconut orange frosting, pound cake, Lane cake, a Yule log, and a pecan cake with a praline glaze.  Desserts gives us apple dumplings, Nesselrode pudding, coconut-citron souffle, bourbon balls, cranberry sherbet and a peach flambe.

Gleanings from the Kitchens of St. Luke's, no publication date. A very basic cookbook with no introduction, I had to search for the church location (Philadelphia, Pennsylvania), but it was noted the church adheres to the Episcopal faith on the inside cover page.

We dive in straightaway to the recipes, beginning with Soups ~ there are three: clam chowder, carrot and Dutch potato, followed by Beverages & Canapes, with two punches (one with liquor) and a few dips (shrimp, crab and a horseradish with bacon) , before we tackle Breads - ginger, pumpkin or zucchini.

Fish, Fowl & Games is filled with a seafood casserole, shrimp curry, chicken Parisienne (made with sherry), chicken divan, chicken wings, chicken Cordon Bleu and a six can casserole (a can each of cream of chicken and cream of mushroom soups, evaporated milk, canned chicken, a can of Chinese noodles topped with French fried onion rings). Meat delivers chuck roast, steak & liver pie, stew, shepherd's pie, meatloaf and chili.

In Vegetable & Luncheon Dishes, we are given the choice of corn fritters, scalloped potatoes, corn pudding, or the following, either baked or in a casserole: spinach, eggplant, beans squash, carrots and sweet potatoes. Cheese & Eggs offers quiche (3), mac & cheese and Welsh Rabbit while in Men's Dishes there is a pumpkin bisque, Greek spinach pie and a hamburger & onion pie.

Salads & Dressings has a peach mold, the ever popular cauliflower & broccoli salad, plus salads made with sauerkraut, spinach, potatoes and chicken. Pastries is filled with pies ~ pumpkin, deep dish apple, coconut, sweet potato and an Impossible pie made with Bisquick, while Desserts is all about pudding (bread or rice), apple kugel, brownies, lemon squares, a pineapple casserole, cobblers, coffee cakes and cinnamon buns.

It's easy to spot a non-Southern church cookbook as the sweets section is marginally smaller than all the other chapters - this is no exception. For Cakes, a few of the options are a deep dark chocolate, Jewish apple (several versions), Irish Whiskey, pound cake, sponge cake, dump cake, a 7UP cake (we prefer the Coca Cola version here), cheesecake and a Hawaiian cake which is similar to the Southern hummingbird cake. Cookies offers Ukrainian prune, butter cookies, shortbread, ginger cookies, lace and ice box cookies.

In Candy there is fudge and a concoction titled "Holly" made with marshmallows, green food coloring and cornflakes.  The last chapter - Pickles & Preserves deals with cranberry relish and dill pickles.

June Thrifty - One from "The List" ~ Patti La Belle and The Art of Fine Baking

Patti La Belle's Lite Cuisine, published in 2003. The second cookbook from Ms LaBelle, the 100+ recipes combines down home cooking with a healthy twist.

The recipes open with Salads, Soups & Sandwiches, a few of the salads include Cajun chicken Caesar, watercress salad with balsamic vinaigrette, luscious lobster and crab Louie, with chili, beef stew and spring carrot rounding out the soups.  A few of the sandwiches consist of shrimp & salmon melts, tuna wraps, lemon-basil chicken pitas and Greek gyros.

Fabulous Fish and Seafood offers quiche, halibut with lemon & cilantro, scampi, catfish nuggets and champagne scallops, while Melt in Your Mouth Meat Dishes gives us veal chops, Swiss steak,  pork crown roast, lamb chops and roast tenderloin. People Pleasing Poultry is all about the bird with turkey pasta casserole, chicken cacciatore, oven fried chicken, curried chicken & rice, Jamaican jerk chicken and chicken Florentine.

Scrumptious Sides include stove-top sweet potatoes, succotash,vegetable medley, corn pudding and minted snap peas. Last are the Dreamy Desserts featuring brownies, parfaits, pound cake, banana pudding, pies (silk lemon-lime, chocolate pecan or blueberry), berry trifle, mousse, cakes (blueberry, spice, buttermilk chocolate almond) and chocolate tapioca.

The Art of Fine Baking, published in 1961. One of many cookbooks on my "wish list", I was very happy to fork over my $1.56 when I found it at a local thrift store. The book is filled with numerous illustrations depicting various baking techniques and methods. Most of the recipes in the book can be made ahead and frozen until they are needed, then assembled quickly with little fuss. 

The first chapter, General Information, expounds on baking terms, techniques (kneading and making a pastry bag), ingredients and several pages on "make and keep" dishes that can frozen or refrigerated.

We get the party started with Basic Cakes & Mixtures, featuring Genoise with variations (lemon or chocolate), golden velvet cake, sponge cake and cream puffs, followed by Frosting, Filling and Decorations offering up fondant, royal icing, glazes (currant or bitter chocolate), butter cream (mocha, walnut rum, coffee), lemon curd and a wide variety of fillings (frangipani, almond cream or apricot custard). A few of the decoration options are liquored cherries, chocolate truffles and crystallized flowers.

Pound Cakes and Loaf Cakes delivers a basic pound cake recipe with variations (ginger, raisin), plum cake, a melting tea cake (1/2 pound & 1/2 sponge) and a white or English fruit cake. In Puff Pastry and Strudel, there is a basic recipe for puff paste, plus papillons & palmiers, jelly tarts, apple turnovers or chaussen and strudel (apple, plum, cheese, walnut & raisin).

Gateaux and Torten are the elegant desserts, a few of the highlights include a chocolate ring or roll, linzer and dobash tortes, a Swiss cripse torte, truffle cake and the maestro gateaux. For Petit Fours, Glaces and Small Desserts, there are heavenly chocolate cubes, orange slices, Viennese balls, lemon logs, cream puffs and eclairs. Cookies consist of drop (cat tongues, florentines, almond drops, madelines or poppy seed bars), brownies, chocolate crescents, shortbread, molded (chocolate puffs, ginger slices and praline balls) and Polish butter.

A few Tarts in the book are apple glazed, German sponge and lemon cream, which are followed by A Few Breads - Many Coffee Cakes in which we find the usual yeast bread, plus Cuban, rolls, broiche and croissants, kuchens, jelly doughnuts, babka, cinnamon buns and panettone.

The last chapter covers Pastry Appetizers and hors d'oeuvres which are mostly savories ~ poppy seed straws, nut wheels, cheese bites, sausage crescents, potato puff sticks and pizza pennies.

June Thrifty - Goodwill 50% Sale ~ Appetizers and The Frog Commissary

The Essential Appetizers Cookbook, published in 1999. It's all about the apps in this over-sized book filled with 100's of tasty recipes.

The first chapter, Planning and Partying, discusses menu planning, quantities to serve and presentation , then we quickly dive into the recipes starting with Antipasto ~ carpaccio, stuffed cherry tomatoes, pinwheels, fritattas (pizza, artichoke or smoked cod), stuffed sardines, meatballs, bruschetta (7 varieties), mini veal saltimbocca, grilled octopus, fritters (scallop, smoked cheese or mushroom risotto) , plus helpful photos of typical Mediterranean pantry items.

Canapes consist of mini quiche Lorraines (+ 6 variations), smoked salmon rolls, tartlets (herbed cheese, smoked trout, tuna & goat cheese), rosemary & cheese biscuits, mushrooms en croute, crab cakes, lamb on polenta and goat cheese & apple tarts, while Flavors of India treats us to chicken tikka, tandoori chicken, samosas, sesame prawns, coconut crusted lamb cutlets, lamb korma pies, pakoras and photo illustrations of the Indian aromatic pantry (spices).

Eastern Appetizers include dim sum, won ton, Vietnamese spring rolls, fish tempura, prawn parcels, yakitori, sushi, tonkatsu, Thai fish or chicken cakes, Peking duck with Mandarin pancakes, gyoza, mixed tempura and steamed pork buns. Moving on, we tackle Tapas and Meze, which encompass prawn fritters, scallop ceviche, Spanish style beef kabobs, baba ganoush, polenta, grilled sardines, stuffed mussels, dolmades, hummus, spanakopita, olive oil biscuits, BBQ quail and photos of a variety of olives.

For Tex-Mex, we are given a few options ~ empanadas, mini corn dogs, ribs, charred prawns, Mexican layered dip, corn fritters, chicken tamales, quesadillas and chicken drumsticks, with Party Time offering mini meat pies, glazed chicken wings, caviar eggs, devils on horseback, scotch quail eggs, beef rolls, salmon satay, cheese bites, fried calamari and photo illustrations of pates (5) and dips (8).

We end with Something Sweet ~ chocolate cherry mousse cups, baklava fritters, stuffed figs, truffles (chocolate, white cake and run raisin), Sacher squares, petit fours, mini pavlovas and Chinese fortune cookies.

The Frog Commissary Cookbook, published in 1985. Recipes from the beloved restaurant group located in Philadelphia, Pennsylvania. Before the recipes begin, there is a brief history and description of each eatery.

Per usual, we begin with Hors d'oeuvres which include crab brie in phyllo, wontons (spinach, feta & pine nuts or honey lamb & raisins), BBQ chicken wings, chicken satay, grilled shrimp, nuts (vanilla, curried, bourbon and herb & garlic) and pate, followed by Appetizers consisting of spring rolls, stuffed artichokes, chicken in romaine leaves and Szcheuan shrimp.

In Soups a few of the options are mushroom barley, vegetarian chili, Mexican corn, guacamole, pea, scotch broth and chowder, with Salads offering scallops with lime, nicoise, lamb with pine nuts & raisins, duck, Thai beef, curried chicken, spinach & fried tofu, orzo and curried red lentil. Salad Dressings and Sauces contributes tomato coulis, beurre blanc, creme fraiche, mayonnaise, vinagairettes (soy mustard, chili cumin or rum rosemary), anchovy feta and strawberry yogurt.

Moving on, we have Seafood Entrees with lobster stew, seafood stew, crab cakes, poached salmon, and marinated swordfish, while Poultry Entrees pitches chicken (Florentine, curried or stir fry), roast duck and turkey scallops. Meat Entrees presents lamb curry, rack of lamb, calves' liver, stuffed pork chops, and marinated flank steak and Pasta Entrees feature tortellini with blue cheese filling, linguine with scallops, and spaetzle with duck and mushrooms.

A few of the offerings in Pizzas and Sandwiches include deep dish pizza, Eden burgers (veggie with chick peas), plus pizzas made with goat cheese or clams. Breakfast Entrees are composed of scrambled eggs (with asparagus & proscuitto or tofu), poached eggs, souffle, pumpkin waffles, buckwheat pecan waffles and oatmeal sunflower seed pancakes, with Breads and Muffins treating us to four grain bread, basil Parmesan bread, brioche or chocolate marzipan brioche coffeecake and muffins (coffee walnut chocolate chip, lemon poppy seed and apple coconut.

We end with Desserts ~ chocolate mousse cake, chocolate fudge cake, cheesecake, Daquoise, Linzer and Sacher tortes, cookies (apple sour cream, pecan and oatmeal chocolate chip), souffles, mousse, ice cream (white chocolate, pistachio or mocha rum), sherbet (minted lime, lemon coconut or pear Reisling) and the legendary Commissary carrot cake with a pecan cream filling, cream cheese frosting topped with toasted coconut.

June Thrifty - Southern Charm ~ Bay Fetes and Ham Biscuits

Bay Fetes - A Tour of Celebrations Along the Gulf Coast, published in 2003.  All recipes were compiled by the Junior Service League of Panama City, Florida. In an unusual twist, the book is formatted as an entertainment cookbook with recipes that reflect various occasions and places in the Gulf Coast region.  Scattered among the dishes are photos and illustrations of monuments and other noted places in the area.

Set in Sterling is the first chapter, with the first celebration being Ruby Remembers - a tribute to Miss Ruby's Cove Hotel (1926-1976) with Kir royales, shrimp cakes with asparagus, Grecian style stuffed tenderloin and white chocolate raspberry cake or cheesecake, followed by View of the Grand Lagoon with food reminiscent of the Bay Point Yacht Country Club ~ roasted garlic & brie soup, Greek salad with shrimp & crab, lobster souffle and Pina Colada mousse. The final menu is Putting on the Ritz (Dixie Sherman Hotel) consisting of pecan & Stilton napoleons, bouillabaisse, Caesar salad, rack of lamb Dijon and raspberry coulis.

The Night Before Christmas has three menus, beginning with Awaiting Christmas Morning and features stratas or tortas, muffins, stuffed French toast, stollen and a hash brown casserole, while in Gingerbread Cottages we are given cider, punch, fondue, ham, cranberry yam bread divinity and as the title suggests ~ gingerbread cookies and houses. Rounding out the chapter is Nutcracker Sweets, touting punch, eggnog, a fudge yule log, red velvet cake and hot chocolate pie.

Warm Winters is next - also with a set of three distinct menus, the first being Winner of the Game, sets the stage with the absent husband cocktail (amaretto, bourbon, simple syrup & lemon juice, buttered bourbon & cider, venison meatballs, cornbread salad, grilled quail, whipped sweet potatoes with pears and pumpkin Frangelico cheesecake. Palms of St. Andrews is a an appreciation of Mardi Gras with chicken andouille  cheesecake, fried green tomatoes, muffulletas, gumbo, jambalaya, crawfish pie, pralines and chocolate Doberge cake. Arte Itlaica options include sangria, crostini, Italian sausage soup, lasagna, sausage stuffed rigatone, biscotti, risotto and tiramisu.

Moving on, Spring is in the Air is next and up first is White Rabbit Invites with tea, punch, scones, toasted pecan tea sandwiches, macaroons and lemon tarts, followed by A Mother's Wish highlighting lemon chicken, wild rice with mushrooms and fresh strawberry cheesecake. Puss in Boots has a menu geared towards baby showers and a few of the goodies are fruit sun tea, seafood crepes, chicken salad, spinach pie and lemon butter cookies.

Beach Buddies focuses on seaside celebrations, beginning with Anderson's Pier which showcases lemonade, island salad, Greek Isle chicken packets, grilled grouper and citrus pie, with a Star Spangled menu following and featuring blue Hawaiians, a smoked oyster roll, boiled peanut salad, BBQ chicken, grilled potato salad and raspberry pound cake. Carl's Crab Shack has peacharitas, crab dip, coconut shrimp, key lime cake and shrimp fritters, with the last menu, Mermaid Lagoon displaying a Pacific Rim theme. A few of the options are drinks (ship ahoy, sea horse, red headed mermaid), pineapple salsa, egg rolls, Thai noodle salad, seared coconut and macadamia pound cake.
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Culinary Bouquets commences with Breakfast in Bed ~ bellinis, quiche, waffles, croissants and timoremuffins (blueberry, key lie, lemon and orange blossom), succeeded by Bicycle Built for Two (picnics) and orange lemon fizz, a tomato & basil tart, curried mango salad, flank steak sandwiches, cherry turnovers and brownies. The final menu, Pour L' Amour sings the praises of love with broiled oysters, New York strips with a mushroom sauce, souffle and couscous.
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The last set of menus - Sunset Sweeps - delivers food with a global touch, Manhattan Martinis leads the pack and offers dips, pizza pinwheels, cheese & bacon puffs, crab stuffed mushrooms and of course martinis (firefly, French chocolate monkey or blue dolphin). Fiesta turn to Latin and South America with dips, margaritas, mushrooms stuffed guacamole, quesadillas, Brazilian rice & beans and a mocha Bundt cake. The final menu of the book is Asian Expressions which begins with a Midori cocktail, followed by sushi rolls, sesame chicken skewers and ginger glazed shrimp.

Ham Biscuits, Hostess Gowns and Other Southern Specialties, published in 2003. Musings, stories and anecdotes of the culinary South (and points beyond) with the recipes tucked in between the pages.

Part one is titled "Eating the South" which contains a laugh out loud treatise on the South's love of molded salads is titled Miss Congealiality and offers a Charlotte Russe and daube glace, followed by more tales and recipes for a Ramos gin fizz, cherry tomato canapes, club or cucumber sandwiches, shrimp & grits, brine cured pork chops and cakes ~ Lady Baltimore or Robert Redford (hazelnuts, chocolate, honey and 10 eggs).

My Blue Heaven celebrates the crab (crab cakes or crab Louie), while Hostess Gowns covers appetizers (hot cheese olives and crab meat Mornay) and Figs delivers a fig & almond tart, fig relish and fig preserves.

Christmas showcases regional favorites ~ pralines, red velvet cake, cheese straws, oysters on toast, milk punch, plus souffle and preserved kumquats. A few of the options for New Year's Day include buckwheat bilini and black eyed peas with andouille sausage.

The second part of the book - Chefs I Have Known, dishes on the author's buddies and a few of their recipes: seafood lasagna, pasta with golden caviar (from Lee Bailey), lemonade souffle, creole crab soup, pound cake, wedge salad with buttermilk dressing passion fruit curs and three variations on pimento cheese.

May Thrifty Finds #4 ~ Loretta Lynn and Preserves

Loretta Lynn - You're Cooking it Country, published in 2004. Smallish book filled with 129 down home recipes from the Queen of Country Music. In addition to the recipes, there are photos and anecdotes accompanying many of the dishes.

Breakfast gets us started with cat head biscuits, sausage gravy, hash brown casserole, a Spanish omelet, grits and cornmeal mush, while Snacks offers dips (crab, BLT and white bean), sausage rolls, pimiento cheese, pigs in blanket and cheese straws. A few of the dishes in Soups, Salads & Relishes include cabbage soup, Southern style chili, Van Lear vegetable soup, salads (Greek, chicken, cucumber, pasta, potato, carrot & raisin and red bean) and beet relish.

Breads are simple ~ skillet cornbread, spoon bread zucchini and yeast, and Side Dishes consist of tater logs or cakes, scalloped potatoes, country fried cream corn, fried okra, fried apples, coleslaw, casseroles (corn, squash, sweet potato and eggplant), hush puppies, turnip greens and of course mac and cheese.

Main Dishes introduce chicken fried steak with gravy, tuna casserole, salmon croquettes, a few more chicken dishes (fried, lemon, casserole and with dressing), beef roast, meatloaf, BBQ ribs, fried country ham with red eye gravy, fried pork chops, stewed rabbit, Kentucky frog legs and Butcher Hollow possum (made with applesauce, sweet potatoes and chopped chestnuts).

A few of the Desserts are oatmeal cookies, pies (buttermilk, peanut butter, fudge and chocolate), banana pudding, gooey cake, bread pudding, peach cake, apple turnovers and frosted pecans.

So Easy to Preserve, no print date. Published by the University of Georgia Cooperative Extension  and filled with just about EVERYTHING one needs to know about food preservation.

The introductory chapter discusses different methods of food preservation (canning, jam, jelly, pickling, freezing and drying) as well as equipment required and yields ~ with a very handy chart listing the number of jars needed per pounds of fruit.

We kick off with Canning and a quick run down on the basics - safe and unsafe methods, a guide to equipment (water bath versus pressure canner), jar & lid preparation, closing, processing and testing sealed jars. The recipes follow beginning with apple juice or applesauce, ideas on baby food and cranberry sauce, before moving onto tomatoes (whole, crushed, stewed, sauce, paste or juice), catsup, salsa, BBQ sauce and spaghetti sauce. There are techniques for canning vegetables (beans,corn, carrots, potatoes and squash), meat, poultry and game, seafood (clams, crabs, oysters and assorted fish), pie filling (green tomato and mincemeat), plus stocks, vegetable soup and chili. At the end of each chapter is a detailed FAQ and remedies for errors.

Pickled Products are next - and again we start with the basics ~ ingredients (salt, vinegar, sugar, spices, water and firming agents), equipment and processing, before launching into the recipes. We begin with cucumbers and various options (dill, bread & butter, sweet), and move on to vegetables ~ green tomatoes, beans, onions, mushrooms, okra, peppers, squash and sauerkraut.  We then hit up a few fruit (muscadines, crabapples, figs and watermelon rinds), relish (artichoke, corn, sweet pickle and chow chow), chutney and finally eggs and pig's feet.

Continuing on, we have Jellied Fruit Products, and again the basics are discussed ~ ingredients (fruit, pectin, acids and sugar) before doling out the recipes. Jelly consists of mayhaw, scuppernog, mint, pepper and quince among the usual suspects, followed by Jams (apricot or plum), preserves (strawberry and fig) and marmalade (grape, orange and tomato). Rounding out the chapter there are fruit butters (apple, peach & grape), fruit syrups, conserves and fruit honey.

The basics in the Freezing chapter are brief, with a treatise on appropriate containers, then we delve into the recipes ~ fruit (guava and pomegranate among the most exotic), vegetables, meats, poultry, game, seafood, dairy and nut meats. There are also notes on thawing and preparing food for serving.

Lastly, is Drying, with several methods presented ~ for outdoors there is the sun rack or solar drying, while indoors incorporates a dehydrator. A few of the finished products are fruit or veggie leathers jerky, herbs and nuts.

May Thrifty Finds #3 ~ Good Appetite and Comfort Food Fix

In the Kitchen with a Good Appetite, published in 2010. The author is a food columnist for the New York Times (at time of publication) and treats us to 150 recipes and musings about food we love. Each recipe is accompanied by the tale of its creations, including missteps and genius moves.

Waffling Towards Dinner offers spin on breakfast for dinner and includes polenta (2), pesto scrambles eggs with ricotta, pancakes, creme brulee French toast, granola,  and a pototo and onion tortilla, while Framers Market and Me celebrates homegrown goodness with asparagus with fried eggs, corn bread, kale salad, sausage salad, pomegranate roasted carrots, roasted eggplant with green goddess dressing and lentil soup.

In Learning to Like Fish, we are treated to fish stew, pan roasted scallops, grilled squid, roasted shrimp & broccoli, mussels steamed in ale and coconut fish stew. Tastes Like Chicken includes garlicky cashew chicken, tofu with peanut sauce, variations on cooking chicken thighs (peaches & basil, with apples or gin & coriander), roasted chicken, fragrant chicken fingers, schnitzel, chicken barely soup and a really easy duck confit.

The dishes in I was Never a Vegetarian consist of tofu with chorizo and shiitake mushrooms, sausage & peppers, oven roasted pork butt, bacon & pecan pralines, short ribs and lamb tagine, while Things with Cheese include quiche, spaetzle, mac & cheese and a baked Camembert. My Mother's Sandwich Theory of Life gives us pan bagnat, deviled egg salad, tofu salad, quesadillas, grilled cheese, watercress salad sandwich and my favorite - a soft shell crab sandwich.

Better Fried  encompasses pan fried cheese, chorizo corn bites, shrimp fritters, deep fried bourbon peach pies and baked bourbon peach turnovers. For Holiday Foods, a few of the options are noodle or potato kugel, sweet and sour salmon, lemon pot roast, stuffings (lemon barley, apple sausage, lemon & sweet potato hash and chestnut), gingerbread frogs, lemon curd squares, fudgy bourbon balls and boozy fruitcake (is there any other kind??).

Moving on to the sweeter things in life, My Sweet Tooth and Me is filled with many yummy treats ~ Irish soda bread, blood orange olive oil cake, gooey honey butter cake, whiskey soaked dark chocolate Bundt cake, triple chocolate trifle and ice cream (bittersweet chocolate or maple walnut)., with Always Room for Pie offering various crusts (perfect, cheddar and pre-baked), brandied pumpkin, French honey apple tarts, sugar pie, peanut butter pie and a whole lemon tart.

Finally, Lessons in Imbibing instructs us on making homemade maraschino cherries or spiked brandied cherries, chocolate or mocha egg creams ad coconut meringue eggnog.

Comfort Food Fix, published in 2011. There are over 150 recipes prepared with natural ingredients, but with a healthy twist.

The first chapter is Breakfast, Brunch and Bakery, and offers up quiche Lorraine, waffles, mango stuffed challah French toast, porridge, muffins, pancakes and pumpkin bread with cranberries, and we continue with Snacks and Starters which consist of roasted red pepper hummus, 5 layers Mexican dip, paprika potato chips, dips, baked jalapeño peppers, nachos, wings, stuffed mushrooms, and shrimp spring rolls.

For Soups and Sandwiches, a few of the options are corn & crab chowder, split pea, New England clam chowder, mushroom, tomato and French onion soups, plus a Philly cheese steak sandwich, French bread pizza, tuna melt, pork sliders, curried egg salad and a grilled shrimp po boy. Meat Main Dishes include shepherd's pie, tacos, beef stew, meatloaf, country fried steak & gravy, brisket, lamb shanks and stuffed pork chops.

A few of the dishes introduced in  Poultry Main Dishes are chicken marsala, turkey chili cassoulet and sesame, fried or Parmesan chicken, with Vegetable Main Dishes consisting of chili, vegetarian curry, calzones and risotto.  Sides and Salads touch on scalloped potatoes, squash casserole, garlic bread sticks, baked beans, zucchini potato pancakes, coleslaw, three bean salad and a Waldorf salad.

The sweet endings in Desserts encompass cookies (kitchen sink or peanut butter, dark chocolate brownies, cupcakes, mini cheesecakes, banana pudding, rum raisin rice pudding, pies, cobbler, popsicles, dark chocolate pretzel clusters, a phyllo cherry turnover and a rustic pear tart.

Amazon Finds - Artist Series ~ Monet's Table and Renoir's Table

Monet's Table, published in 1989. Subtitled the Cooking Journals of Claude Monet, the book focuses on the time Monet lived at Giverny (over 40 years) as well as how the Normandy landscape influenced many of his paintings and meals.

Many of the dishes are from Monet's travels, a few from friends and the remainder from restaurants he frequented in Paris. The book is filled with lovely reproductions of the artist's work and amazingly beautiful photographs of the house at Giverny - both the grounds and interiors.

The many chapters leading up to the recipes offer an background on Monet's life as an artist, his interactions with his fellow impressionists and a quick history of the cuisine of the region. Life at Giverny gives a few details of the kitchen garden and the produce grown within, the wild game available on the property used in meals, and includes a few old photos of picnics and celebration lunches.

Last are the recipes - all very French in nature ~ leek & potato soup, cream of turnip soup, egg custard, various sauces ( tartar, tomato, mayonnaise, Bearnaise and horseradish), Welsh rarebit, crepes and stuffed eggplant. Some of the entrees consist of stuffed capon, baked or fried chicken, chicken braised in red wine, beef pie, lamb stew, beef tongue, baked calves' liver, plus venison, woodcock, duck and partridge, while mussels, oysters, sole, lobster and mackerel represent the seafood options.

A few of the desserts include scones, Genoa cake, Madeleines, almond cookies, crepes, French toast, plum jam and brandied cherries.

Renoir's Table, published in 1994. Subtitled the Art of Living and Dining with One of the World's Greatest Impressionist Painters, the book is filled with many lovely photos, reproductions of Renoir's paintings and gives a detailed background history of Renoir.

We begin with a description of Paris in 1845, when the four year old moved with his family to the city of lights, then fast forward to 1863 when Renoir travels to the Fontainebleau region of France. There are lavish details of life on the riverbanks of the Seine and lively descriptions of Parisian restaurants, along with culinary tour of the artist's favorite haunts.

Several other subjects in the book are anecdotes of the 1879 Paris Art Show and the accompanying dinner parties, snippets about the Montmartre studio and Les Collettes, a farmhouse with gardens where Renoir moved to in 1908.

The recipes close out the book, beginnings with soups (fish paste or onion), followed by a bacon omelet, scrambled eggs with truffles and potted boar's head.  A few of the entrees consist of mussels, sea bass, bouillabaisse, rabbit with garlic & olives, mutton or veal stew, quail, stuffed pigeons, and Chicken Renoir (chicken, onions, tomatoes, garlic & mushrooms).

A few sides include potato cakes, baked tomatoes and snow peas with bacon, while a fig tart, an amazing chocolate cake, orange preserves and rice pudding round out the desserts.

May Thrifty Finds #2 ~ Restaurant Edition - SoNo Baking and Legal Seafoods

The SoNO Baking Company Cookbook, published in 2010. A luscious and beautifully photographed book  from the bakery which opened in 2005 and is located in Norwalk, Connecticut.

Baker's Pantry opens the book with information on ingredients and notes on storage, then the recipes begin with Muffins, Scones, Pastries and Breakfast Cakes which offers up banana strudel, rum raisin and sour cream muffins, and sour cherry chocolate, lemon currant and cheddar chive scones. Other treats in this chapter include apple walnut strudel, cheese danish, monkey bread, sticky buns and blueberry tea cakes.

Cookies, Brownies and Bars, is filled with meringues, meltaways, pecan squares, macaroons, lemon drop sugar cookies, chocolate chunk cookies, chocolate hazelnut biscotti, Soho brownies, THE BEST Lemon Squares (will be making soon!) and macadamia butterscotch bars. In Pies and Tarts we are given the choice of apple hand pies, mile high apple pie, a plum tart, jam tartlets, a chocolate truffle tart or a maple pecan tart.

A few of the options in Cobbler, Crisps and Buckles include ginger pear brown Betty, apple pandowdy plus treats made with rhubarb, dates, cherries and blackberries. Trifles, Mousses and Puddings consist of raspberry coconut trifle, chocolate, lemon or passion fruit mousse and caramel bread, rice, date nut and butterscotch puddings. For Cakes, some of the yummy dishes are chocolate ganache, yellow sponge, orange chiffon, hazelnut, apple spice, flour-less chocolate and several cheesecakes.

Sifting to savory delights, Breads & Focaccias offers brioche, challah, croissants, cinnamon swirl bread and potato rosemary bread, plus focaccia topped with potatoes, onions & rosemary and dried fruit while the final chapter has tomato tartlets, leek, asparagus and corn tarts, pulled pork empanadas and cheese straws.

Legal Seafoods Cookbook, published in 2003. Over 200 fresh and simple recipes from the Cambridge, Massachusetts based chain restaurant.The first eatery opened in 1968 and in 1998 it was named one of the 10 classic American restaurants by Bon Appetit. When the book was published, there were 26 restaurants in 7 states, this is the second cookbook, with the first being published in 1988.

The first few chapters touch on storing and selecting seafood with many hints and tips, plus info on many types of fish including how to cook, where they are found in the ocean and the taste/palate of each fish. The same information is conveyed for shellfish with additional  instructions on cleaning and shelling crabs, shucking oysters and cleaning squid. The last chapter before the recipes commence delves into basic cooking techniques ~ baking, broiling, frying. grilling, microwaving (lobster), poaching and steaming.

Per usual we begin with Appetizers, there are spreads, dips, pate, crab cakes, hush puppies, ceviche, and a shrimp pizza(!), which is followed by Main Courses, which includes bluefish with chorizo and potatoes, cod with horseradish & lemon, braised king crab legs, halibut with fruit salsa, mackerel stew, oven roasted mussels, an oyster & mushroom casserole, Asian glazed salmon, a seafood casserole and balsamic roasted trout among the offerings. Leftovers is filled with burritos, egg rolls, fish curry, nachos, turnovers, quesadillas and bruschetta.

A few of the Salad dishes are coleslaw, potato, crab Louie and shrimp stuffed tomatoes, while Pasta and Rice touches on crab meat penne, linguine with little neck clams, risotto and jambalaya.  For Soups and Sandwiches, a few of the stand out recipes are a soft shell crab (my fave!!) sandwich and a crab meat roll, plus the usual stews, chowders and gumbo.

Vegetables and Sides consist of baked beans (it's Boston after all), spinach with pine nuts, chipotle sweet potato mash, johnny cakes and pilaf, while Sauces and Coatings is all about salsa, marinara, a fried fish coating and of course the usual suspects ~ tartar, BBQ, cocktail, remoulade and dill cucumber.

For Desserts, the highlights include key lime pie, mango-strawberry shortcake, orange-apricot cheesecake pie and  peach mango ice cream.

May Thrifty Finds #1 ~ Cooking Secrets of America's South and Tasha Tudor!

Cooking Secrets - America's South, published in 1997.  The book is filled with 165 recipes from 66 of the region's best chefs - adapted to home use (but of course!). At the start of each chapter (broken down by state), are the highlights of each city visited along with suggestions for accommodations and points of interests.

Alabama is up first with a leek and potato soup, grilled chicken with tomato & basil sauce, rack of lamb, veal scallopini, chocolate bread pudding, turtle soup and an almond/peach macaroon pie. Georgia is next and offers grilled quail with collards, a maple pecan tart, veal meatloaf with wild mushrooms, soft shell crab with lobster slaw, pan seared salmon, an amazing chocolate pecan souffle cake, seafood risotto, okra gumbo, peach soups and cranberry raisin scones.

Louisiana, of course, has the most restaurants/inns featured in the book and a few of the many selections include oysters Bienville, Creole crab cakes, lobster medallions, pecan breaded pork chops, corn & shrimp soup, bread pudding with rum sauce (I think this may the recipe I have been searching for!!), gumbo, smoked duckling soup, Dutch apple cake, cherry muffins and oyster 6 shots. Mississippi follows and introduces a marinated pork tenderloin, stir-fried collards with creamy sweet potatoes, pan-fried soft shell crab, sweet potato pone and quail with plum sauce.

The food offerings from North Carolina are comprised of mussels in Chardonnay, duck confit, morel mushroom bleu cheese gratin, wild mushroom hash, beet soup, banana & pineapple cake, and roast duck breast, while South Carolina delves into crab cakes, she-crab soup, pan-fried chicken livers and an apple raisin coffee cake.

Lastly, the Tennessee dishes consist of a mushroom couscous strudel, banana walnut fritters, fried green tomatoes, fabulous fudge cake and roasted trout with panchetta.


Butt'ry Shelf Cookbook, published in 1968.  Recipes for special occasions featuring beautiful artwork by Tasha Tudor (the real reason I bought this book!).  A butt'ry shelf is a New England term for a small room next the kitchen filled with shelves that contain crockery, dishes and provisions, more commonly referred to as a pantry by the rest of the country. Also contained within the room is the Butt'ry book - a selection of receipts and books handed down through generations. The author uses her personal book with recipes that date back to her great grandmother.

We begin with a New Year's Day Open House and a few of the dishes included are eggnog, hot spiced cider, rich plum cake and date-nut bread sandwiches, while some of the highlights from Valentine's Day are a banana bread sandwich, sugar cooky hearts and peppermint stick ice cream. Easter Sunday is next and features curried scrambled eggs, hot cross buns, baked ham, corn pudding, perfection salad and lemon sponge cake.

Moving onto May Day Basket, there are sugar cookies, coconut kisses and pecan dreams, and Afternoon Tea Parties boasts hot ginger bread with butter, spiced tea, bread & butter sandwiches, crisp thin brownies and scones. For Wedding Receptions there is champagne punch, watercress rolled sandwiches, checkerboard chicken sandwiches, petit fours and of course, wedding cake.

In the Wedding Anniversary Dinner for Two chapters, lovebirds can nibble on filet Mignon, asparagus with hollandaise sauce and the ever popular Grand Marnier souffle, while a Picnic by the River has fried chicken, potato salad, ice cream and brownies. Breakfast Under the Apple Tree is brief with just coddled eggs.

The next occasion is the Fourth of July, featuring blueberry pie and pancakes, punch and poached salmon, and Mountain Cookout trots out steak, baked beans and apple pie with cheese. Turning to Birthdays, there is a roast with Yorkshire pudding and lemon meringue pie, with chicken salad, muffins and Scotch shortbread rounding out recipes in the Thimble Tea and Quilting Bee chapter.

Halloween is fun and filled with taffy, caramel apples, popcorn balls and walnut brittle, while Thanksgiving gets the holidays started with turkey & spiced crab apples, sage dressing, squash souffle, mince pie and champagne cider.

The biggest (food) holiday is last and does not disappoint. Christmas is brimming with both food and decor ~ saffron bread, punch, pate, roast goose, Waldorf salad, Old English plum pudding and baked squash for the main meal of the day, with clove apples and popcorn/cranberry ropes offered up in the section on tree decorating.  Lastly, Christmas Baking suggestions introduce Brandy cakes, pfeffernusse, spritz, orange-almond ice box cookies, honey drops, divinity, marzipan and fruit cake.

Tasha Tudor illustrations:

May Thrifty ~ Chapelwood Yard Sale - Church Suppers and Gourmet Gardener

The Church Supper Cookbook, published in 2005.  Over 400+ potluck recipes from families and churches across the country.

We begin with Beef, there are recipes for an old fashioned boiled dinner, red flannel hash, meatloaf (with apples, BBQ and a cheesy option), beef chow mien, casseroles, lasagna, spaghetti pie, beef stew, chili and meatballs. Continuing with the entrees, up next is Ham, Pork and Lamb, featuring souffles, crepes, a ham loaf, chops with sweet potatoes, casseroles, stew, Middle Eastern lamb shanks and a Mediterranean lamb and eggplant bake. Rounding out the main dishes is Chicken and Turkey, and a variety of ways to prepare to poultry ~ manicotti, layered, piquant, oven fried, a la king, in paella or casseroles, with spaghetti, Marengo, curried, and a few recipes for stuffing and dressings.

For Eggs, Cheese, Fish & Seafood (an all encompassing chapter!) we are given omelets, casseroles (mock lobster made with haddock or shrimp & blue cheese), quiches, salmon pudding and mousses. Vegetables, Sides and Casseroles are comprised of an apple & carrot casserole, baked beans, a few choices for beets (Harvard or orangey), an onion pie, eggplant casserole, a vegetable cobber, spinach squares and Spanish rice. In Soups and Salads, a few of the selections are French onion, lentil, and chowders, while the Salad options include green pea, sauerkraut, spinach potato, coleslaw and a few molded dishes (Foam over the Sea with gelatin, cream cheese, pears and mayonnaise).

Breads and Breadstuffs  introduces pancakes, doughnuts, muffins, lots of coffee cakes, kringle and rolls, while Cakes is filled with an array of yummy options ~ apple upside down, apricot pound cake, red velvet, key lime, mayonnaise, sponge, walnut a a sauerkraut surprise! Cookies and Bars tempt the taste buds with macaroons, peanut butter, gingersnaps, brownies, date balls and cookies made with potato chips.

Pies, Pies and More Pies lives up to its name, and consists of classic apple or Swedish apple, custard pies, pecan or pineapple pie, a Kentucky bourbon pumpkin, mile high strawberry and a banana split pie. Pudding, Crisps and Such has recipes for an apple roly poly, pioneer bread, steamed cranberry pudding, an Indian pudding, strawberry mousse and pineapple delight. The last chapter focuses on Recipes for a Crowd with corn chowder, gazpacho, chicken stew, chili, a cheese strata and a few recipes for large quantities of cookies and muffins.

Gourmet Gardener II, published in 2002.  The 392 recipes were chosen by the Rose Garden Club of Atlanta and represent family favorites from four generations of Southern entertaining. The club was founded in 1928 by 17 women to share their love of gardening.

Fittingly the first chapter is titled a Taste of Herbs ~ there is a list of 12 favorite herbs and their uses, information on how to grow herbs with tips on soil preparation and light, plus hints on preserving herbs and how to use in cooking. There are a few recipes for flavored butters, seasoned salt, an herb blend, pesto and herbal tea. A few non cooking "recipes" include how to make pomander balls, potpourri and a hair rinse.

Appetizers leads off the recipes with dips, cheese balls, mousses, herbed nuts, tea sandwiches (shrimp or cucumber), a caviar loaf (made with sausage, cream cheese and black caviar), and a Southern Georgia haystack ( cream cheese, cheddar cheese, bleu cheese and onion, rolled in slivered almonds). Beverages are comprised of punches, slushies, eggnog, mimosas, teas and ciders, while in Breads, the options include biscuits, muffins, granola, scone, French toast & pancakes, plus breads made with pumpkin, corn and bananas.

Soups pitches Brunswick stew, BLT soup. chili, chowders, and bisque, while in Salads and Dressings, we are given artichokes in aspic, a few congealed options, coleslaw, many fruit and vegetable choices, shrimp with wild rice, a Russian salmon and among the dressings, the only standout was the curry dressing. Pasta, Cheese and Eggs has a few casseroles, souffles, quiche, grits, lasagna, spaghetti and orzo.

Entrees and Steaks keeps it real ~ there are steaks, ragout, roasts, more chili dishes, moussaka, casseroles (again!), chops (lamb or pork), crown roast of pork, many options for pork tenderloin, amaretto pecan Cornish hens, chicken (baked or congealed!), recipes made with quail, veal, dove and venison and seafood (crab cakes, low country boil). For Vegetables and Side dishes, a few standouts are the baked cranberries or spinach stuffed portobellos, plus the usual casseroles, compotes and gratins.

Sweet Temptations is filled with mousses, tortes, custards & puddings, trifle, dessert sauces, cakes (pound, amaretto chess, pecan), cheesecakes, pies (pecan and many fruit options), cookies, brownies, caramel and fudge. Finally Potpourri Party Tips offers hints and tips for entertaining, buffet dining, table decorating (accessories, place settings and garnish) and suggestions on flowers.

May Church Sale Finds ~ Southern Living Quick & Easy and What's for Dinner

Southern Living - The Ultimate Quick & Easy Cookbook, published in 2004. There are over 450 super fast recipes nestled among the pages.

To kick us off is Streamlined Southern - with chicken fried steak & gravy, pecan chicken, fried catfish, potato salads ( dilled & Creole), a fried green tomato BLT, soups & chili, veggie sides (okra, tomatoes, gravy) and desserts (cobbler and pie), while Hot Off the Grill features steaks, molasses grilled tenderloin, stuffed pork chops, chicken (citrus & ginger, garlic-lime), a variety of seafood dishes, portobello pizzas and vegetables.  In Hearty Home-style a few of the offerings are calzones, pasta (ravioli, primavera, etc.), pesto crusted orange roughy, biscuits & muffins and sherbet.

One Dish Family Favorites run the gamut from breakfast burritos, green eggs & ham, omelets, and deep dish taco squares to casseroles, enchiladas, stews, stir-fries, pizza and quiche, and Slow Cooker Favorites trots out brisket, roasts, beef Burgundy, spicy sweet ribs & beans, lasagna, coconut shrimp & rice, plus soups and desserts. Quick Bites focuses on salsas, dips & spreads, snack mixes, meatballs and won ton.

Moving onto Drinks in a Blink, there are many lemonades, teas, coolers, smoothies, punch, coffees and mango margaritas, and No Fuss Breads delivers biscuits, muffins, pancakes & waffles, bread sticks, focaccia, rolls, sticky buns and caramel pull apart bread. Main Dishes in Minutes gets the ball rolling with beef fillets, steaks (rib eye & sirloin), teriyaki burgers, chili, veal & lamb chops, kabobs, chicken (cutlets, Parmesan, picatta, made with eggplant or tomato & basil cream), fritattas, chimichangas, eggplant pizza and seafood (stuffed flounder, coconut shrimp).

Pronto Pizza and Pasta offers numerous options for pizza (roll-ups and pinwheels among them), one skillet spaghetti, bacon-Parmesan Alfredo, speedy scampi, Thai noodles and pasta salads (Greek, cheese tortellini, and couscous),  while Super Sandwiches is filled with Rubens, calzones, wraps, burgers melts, pitas and po- boys. Satisfying Soups and Salads turns to hearty fare ~ stew, seafood chowder, bisque and gazpacho to start, followed by a melange of a salads (apple spinach, layered spinach with tortellini, chicken with fruit, etc).

Shortcut Sides has vegetables (casserole, au gratin, sauteed, baked) plus pilafs, risotto and couscous, and finally Desserts in a Dash is filled with many a yummy treat : tea cakes, cookies, shortbread, brownies, ginger bread, chocolate dessert waffles, plus cakes, pies, tarts, pudding, candy , a fresh fruit pizza and dessert tacos.

What's for Dinner?, published in 1997. There are over 250 recipes producing great results with a minimum amount of kitchen time. The author also offers menu suggestions for all the entrees.

In Great Beginnings, appetizers include spreads, an antipasto platter, crostini, brie, salsa, dips, mousse, hummus. nachos and meatballs, while Soups consist of black bean, chicken noodle, chilled avocado, vegetable, plus a few chowders. The Salad Bowl offers up a Greek salad with feta, Cesar, cashew, spinach, fresh pea, couscous, coleslaw, tortellini and assorted fruit salads.

Moving onto main dishes, up first is Poultry with casserole, enchiladas, stir-fry, roll-ups, stew, BBQ, a Spanish style (with olives) plus many stuffed options (spinach, sun dried tomatoes, ricotta cheese). The Fish Market has many a baked fish with a variety of toppings (salsa, citrus, bacon, yogurt, pesto mayo), plus a few stews, sautes and either crab or shrimp cakes, while in Meat Basics there are steaks, roasts, a bloody Mary prime rib, brisket, meatloaf, stew, rack of lamb and pork or lamb chops.

Vegetable Stand is filled with a variety of ways to prepare dishes ~ braised, steamed, roasted, baked, in a casserole, minted, cooked in wine or honey butter, while Pasta (+ Grains & Legumes), delves into an array of sauces (pesto, tomato & Gorgonzola), plus there are lots of pilafs and polenta. Great on the Grill focuses on barbeque with steaks, tenderloin, chops, ribs, leg of lamb, turkey breasts, corn on the cob and seafood.

Of course Great Endings is all about the desserts with crisps, pies, crumbles, flam, cheesecake, trifle, cakes, cookies & brownies and sorbet.