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.
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