Colorado & Italy ~ Colorado Classique and Buca di Beppo

Colorado Classique, copyright 2009.  Recipes were compiled by the Junior League of Denver and include over 200 dishes with recommendations for wine or beer parings, plus 25 dishes from area restaurants.

Appetizers and Beverages gets the ball rolling with salsa (hometown, pineapple, berry apple or black bean), hummus with sun-dried tomatoes, Brie with figs & pecans, baked Gouda, garlic breaded shrimp, cilantro chicken skewers, beef jerky, punch, sangria and champagne mojitos.  For Salads we are offered grilled vegetable, corn & avocado, spinach, grilled pear & blue cheese or Granny Smith and blue cheese, orzo,couscous (chicken or veggie), an Italian chopped, a yummy sesame shrimp and  spinach with prawns.

A few of the selections in Soups and Sandwiches include Denver chowder (corn & shrimp), chili, gazpacho, curried butternut squash, Thai Chicken & coconut soup, Chilean seafood stew, sweet chicken salad sandwiches, muffulettas, a grilled apple sandwich, plus Cuban and Rueben sandwiches. Vegetarian and Sides consist of stuffed portobellas, rataouille salad with roasted yellow tomato sauce, rice & Parmesan stuffed zucchinis, cornbread apricot dressing and black beans and quinoa.

Pasta and Grains offer lasagna (spinach & prosciutto, chicken pesto or crab & shrimp), baked rigatoni, penne with tomato vodka sauce and lamb and eggplant curry. Poultry introduces martini chicken (vermouth & lemon juice), chimichangas, huli huli chicken (a favorite in Hawaii), satay with peanut sauce, Tuscan chicken, grilled tzatziki chicken burgers and baked lemon turkey.

Meats encompass flank steak (with tomato jam, tandoori grilled or with Asian slaw), porcini crusted filet mignon, pork tenderloin (Oaxocan, with cranberry chutney or walnut curry stuffing), Moroccan lamb stew, lamb curry with sweet potatoes, venison tenderloin, short ribs in red wine and buffalo burgers, while Seafood presents scampi, pistachio crusted salmon, grilled salmon with soy honey sauce, salmon pot pie, Brazilian seafood arroz de coca, fish tacos and crab & shrimp cakes.

For Breakfast, Brunch and Breads we are treated to fruit & nut scones, cranberry coffee cake, Hungarian nut roll, ornage poppy seed quick bread, a fresh tomato tart, ham & cheese crepes and spinach quiche with Desserts offering Bavarian Apple Tart, toffee blondies, lemon delight (pecan crust, cream cheese, lemon curd), the ultimate carrot cake, English trifle, peanut butter chocolate cake, mint chocolate brownies, pecan puffs, peppermint bark and strawberry mousse.

The last chapter has a few restaurant selections ~ beef & ale pudding, chipotle cornbread, crab pad Thai, oatmeal chocolate toffee cake, almond toffee pie, Boulder Beer Company planter porter stew, Rocky Mountain ceviche (made with rainbow trout), sticky toffee pudding, a mushroom & chevre frittata, escargot bougogne, buffalo BBQ brisket and apricot & cranberry stuffed elk chops.

Buca di Beppo, copyright 2002. Recipes from the moderately priced chain restaurant specializing in southern Italian cuisine. The first restaurant opened in 1993 and at the time of publication there were 96 locations - including a few in Georgia.

We begin with Diamonds of the Italian Kitchen, featuring bruschetta, sweet pepper stew, fresh fig & prosciutto salad and stuffed zucchini blossoms (with ham & cheese), immediately followed by Spaghetti Sauce which consists of garlic oil & veggies, Alfredo, meat sauce or meatballs, linguine with seafood and penne calabrese.

In Old Italia, New Italia, we are treated to Cesar salad with shrimp, four cheese risotto, pizza (Margherita, angry stuffed -basically a calzone and  four seasons -mushrooms, tomatoes, ham and artichokes), veal shanks with polenta, tripe and chicken saltimbocca. For Family Begins with 2, there is angel hair pasta with shrimp, tortellini, baked pasta and Italian wedding soup.

Celebrations introduces Sicilian lamb stew, salt cod Cornish hens with spinach, lasagna casserole and breaded veal with fennel. We end with La Dolce Vita (Desserts) ~ mascarpone & espresso cake, fried dough nuts, cannoli, ricotta cheesecake and warm marsala custard.

Taste of the World ~ The Food and Flavors of Oceania Cruises

Taste of the World ~ The Food and Flavors of Oceania Cruises, copyright 2010. Massive coffee table style book filled with gorgeous photos. There are 100 recipes  scattered throughout the pages which tell the tale of a 24 hour day in the galleys, wine cellars and dining rooms of the Oceania Cruise lines.  The introductory sections provide background on how dishes are chosen, the culinary dream team of five chefs (most lines usually employ just two) and mentions the food budget per passenger is higher for Oceania than others.

The first chapter gets the ball rolling with Morning recipes consisting of potato pancakes with gravlax, leek quiche and a brioche loaf, followed by Mid Day and ceviche with sun gold tomatoes, gazpacho Andaluz, duck cassoulet, grilled lamb & feta cheeseburgers and a Cajun mahi mahi sandwiches with Cuban mojo sauce.

Afternoon focuses on "tea at sea" and offers a Victorian Sandwich Cake (a round cake with the texture of pound cake - sliced on half, filled with whipped cream and jam), scones and tartlets (lemon curd, caramel cream or almondine).

Moving on, Evening is the final chapter and runs the gamut from appetizers to desserts. We begin with goat cheese & balsamic apple tatin, tiger prawns with remoulade, mushroom crostata, crab cakes with roasted tomato cream sauce and then settle down for a few salad options ~ baby greens with apples & panchetta or watermelon & duck confit. Soups include creamy sweet potato with chorizo, French onion and chicken coconut, with Entrees encompassing linguine cioppino, farfalle with truffle cream sauce, stuffed chicken breasts with creamy polenta & truffle sauce, steak au poivre with cognac sauce & creamed spinach, curry beef short ribs, lamb curry, sea bass in miso plum sauce and vegetable tagine with couscous & onion marmalade.

Finishing up, a few of the desserts are Baba au Rhum, crepes souffle, banana macadamia nut pudding and bittersweet chocolate fondant cakes.

Southern Cooking at It's Best ~ Lewis, Peacock & Lang : Gift of Southern Cooking & Southern Entertaining

The Gift of Southern Cooking, published in 2003. Recipes from two of the South's best loved chefs - Edna Lewis provides Virginia style country cooking while Scott Peacock blends dishes from his home state of Alabama with flavors of the Caribbean, Africa and Native American cultures. 

We begin with Welcome to the Southern Table (relishes, condiments and drinks) which offers pimento cheese, candied bacon, preserves (green tomato, strawberry or raspberry), chow chow, eggnog, lemonade and watermelon punch (with rum!), while A Demitasse of Soup consists
of stocks (chicken or smoked pork), oyster stew, minted pea soup, she crab soup, silken turnip or chestnut soup.

Sweet and Sharp (salads & dressings) includes a boiled dressing, mayonnaise, tomato aspic, chicken or potato salads, BLT salad, shrimp & artichoke salad, asparagus with cucumber dressing and a red onion, cucumber & tomato salad. Moving onto Centerpiece Dishes (Entrees), a few of the recipes presented are grilled bacon wrapped trout with green onion sauce, crab cakes, Greek style whole roasted snapper, a fish fry and sauteed frog legs, with chicken & rice, country captain, Southern pan fried chicken, roast duckling stuffed with oysters & rice, and broiled squab rounding out the poultry options. The last dishes in the chapter revolve around meat ~ ham with Madeira, pork shoulder with wild mushrooms, pork loin with muscadine grapes & port, slow cooked oxtails, pig's feet in tomato sauce and lamb shanks with green tomatoes.

Spicy Collards and Sweet Potatoes (vegetables and sides) delves into skillet asparagus or scallions, roasted beets in ginger syrup, garlic green beans, roasted okra, scalloped tomatoes, fried eggplant, mashed turnips, spicy collards in spicy tomato onion sauce, cardamon scented whipped sweet potatoes, creamy grits and rice (plain, yellow or coconut).  The offerings in Come Evening It's Suppertime encompasses okra pancakes, cornmeal souffle, baked eggplant with peanuts, salmon croquettes, catfish stew, chantarelles on toast plus hash (turkey with chestnuts, squab, quail or chicken).

The breads in Praise the Lord and Pass the Biscuits are comprised of yeast rolls (from a potato starter), Sally Lunn, cornbread (sour milk, in a veggie bake, skillet or deep fried), corn fritters, pop overs, griddle cakes, pancakes, cheese straws and of course buttermilk biscuits.  We begin the dessert sections with It Doesn't Have to Be Fancy (pies, cobblers & puddings) which introduces blackberry cobbler (one with nutmeg brandy sauce), pies (bourbon pecan, egg custard, lemon chess), tender cakes with guava syrup & cream and coffee jelly.

Cakewalk Winners ramps it up with orange marmalade layer cake, chocolate cake, three layer carrot cake, fresh apple cake with caramel sauce and cookies consisting of cat's tongues, chocolate macaroons and spritz, peanut brittle and spiced pecans close out the chapter. Perfectly Ripe and Sweet (ice cream, ices) incorporates ice milk, ice cream (vanilla, strawberry or peach), ices (tangerine or watermelon), a few chocolate sauce options, chestnuts in heavy syrup, a mixed berry shortcake and a warm apple crisp.


Southern Entertaining for a New Generation, published in 2004.  The first 26 pages offer hints and tips on entertaining touching on party flows, number of guests to invite, seating, centerpieces, party favors and wine basics. Each chapter is arranged by time of day and contains four party theme menus with recipes, serving & wine suggestions, grocery lists and preparation time lines.

Our first chapter covers Morning with the the first menu, Brunch for a Bunch featuring basic biscuits, shrimp & creamy grits and mimosas, followed by Down Home Breakfast offering sweet balsamic bacon and waffles with a toasted pecan cinnamon honey. Fruit Fantasy consists of smoothies, muffins (blueberry or banana white chocolate) and flavored butters (raspberry or peach) while Sweet Sweet Breakfast includes Bourbon walnut coffee cake and white wine poached pears.

The Noon chapter begins with High Noon and herb crusted racks of lamb and a yummy red velvet cake, with A Crowd for Sunday Dinner introducing  mac & cheese, squash casserole and fried chicken. For Soups, Salads and Sandwiches we are treated to a Cobb salad, chicken salad sandwiches and sugar cookies, while Fresh Southerner's Luncheon is comprised of fried green tomatoes with goat cheese and tomatoes, crab cakes and a very berry tart.

Moving onto Mid Afternoon, Afternoon Tea offers cucumber sandwiches, egg salad lettuce wraps and key lime tartlets, with Tailgating at Home delivering bacon deviled eggs, pumpkin squares and boiled peanuts. Cocktails on the Porch is filled with mojitos, margaritas, Bellini and peanut brittle, while Picnic at Dusk features cheese tortellini and sun dried tomato salad, spinach salad with toasted pecans and black & white chocolate mint brownies.

The last chapter focuses on Evenings, beginning with a Seafood Supper Club and pecan smoked trout spread, catfish sandwiches and pineapple & orange ambrosia, with Hor's de Ouevres for All pitching pickled shrimp, cheese straws and beef tenderloin. Gather for Grilling includes rosemary mustard pork tenderloin and citrus delight ice cream, and the last menu ~ Dessert Party features a 1-2-3-4 cake with a caramel icing, chocolate fondue and meringue kisses.

Community Recipes ~ Southern on Occasion and the Arrow Community Cookbook

Southern on Occasion, published in 1998. Recipes were compiled by the Junior League of Cobb-Marietta, Georgia and offer 4-6 menus in each section. The chapters are divided by "six gentle seasons guiding the reader/cook through a year in the South".

We begin with As Gardens Begin to Smile and the first menu Pinch of Spring which offers pineapple zucchini bread, baked ham with mustard & apricot glaze, a frittata and a fresh fruit tart, followed by Pears and Pansies (ladies luncheon) which consists of Southern mousse, crab cakes, peach bisque. punch and a layered lemon cake. They're Here includes a goat cheese torta, hearts of palms spread, garden lasagna, orange chess pie and raspberry cheesecake squares.

Wicker to Wickets encompasses smoked salmon bread sticks, red pear salad, chicken medallions and double cookie cheesecake, while Fit for the Queen (high tea) is filled with cucumber sandwiches,  sandwich spreads (creamy mustard, strawberry butter or berry cream cheese), olive rolls, cheese buttons, scones (chocolate chip, country-side & lemon) and iced tea with mint syrup.

The theme of chapter two is Nothing But Blue Skies, beginning with Stay at Home Saturday which features an oatmeal souffle, crab omelets, baked spinach, strawberry smoothies and mimosas, with Farewell Fiesta invoking a Latin theme ~ salsa (black beans & corn), tortilla soup, artichoke burritos, paella and sangria. A Tisket A Tasket focuses on picnics and a few of the choices include marmalade tarts, broccoli toss, chicken salad or buttermilk fried chicken and oatmeal cranberry white chocolate cookies.

A few menu items in I Do I Do are pecan cheese teddies, Chesapeake Bay chicken (crab, chicken & stuffing), hazelnut pecan tea bread and onion straws. Golf figures prominently in Fore in the Neighborhood with glazed chicken wings, herb cheese sandwiches, Vadalia onion slaw, kielbasa kabobs and the even par cake (chocolate buttermilk).  Father's Day Out pitches zucchini fries, pan seared garlic pot roast, Vidalia onion & rice bake, blackberry shortcake and a Sparkling Gin cooler.

Moving onto our third chapter, Oh My Stars, a day at the beach is reflected in Washed Ashore which presents summer scallops with peppers, avocado & feta salsa, briny boiled shrimp, margarita pie, chichis and a yummy chocolate eclair cake. Silver and Saddles (for the horsey set) serves up cream puffs, bruschetta, fried green tomato salad, beef au Poivre and amaretto nectarines.

Good Heaven's embraces the baby shower with salmon pate, stuffed new potatoes, marinated blue crab claws, a lemon cloud dessert, fruit salad and tomato spritzers, while Four Star Day salutes Independence Day with a menu consisting of mini BLTs, layered tomato & mozzarella salad, corn bread salad, Kansas City brisket and a strawberry brownie tart.

Pushing forward to chapter four, the weather has A Nip in the Air, and the Hunter's Breakfast warms things up with sausage pinwheels, omelets, apple pancakes, banana bars and biscuit & sausage gravy. Mountain Retreat provides herb sausage bread, baked quail, blue cheese grits ans butterscotch pie, with 1031 Pumpkin Road offering a cheese & artichoke dip, Italian beef sandwiches, apple pizzas, chocolate toads and bat's brew (apple cider, cranberry juice, brown sugar, cloves & cinnamon).

Hayrides and Hoedowns treats us to green chili & bacon dip, couscous salad, pork BBQ, sweet & sour beans and cowboy spice cake, letting A Very Long Evening delve into shrimp in phyllo cups, minted lamb chops in puff pastry, vegetable terrine and a decadent white & dark chocolate marbled mousse cake.

Chapter five, Traditions Gathered, kicks off the holiday season beginning with A Meal to be Thankful For and cranberry salad, turkey (roasted or deep fried), sweet potato crunch, white chocolate pecan pie and pumpkin cheese. When Holly Berries Shine offers treats for a holiday open house which consist of cheese strata, stuffed endive, lobster crostini, beef tenderloin, timeless tassies and holiday toffee. A Celebration of Light (Hanukkah) introduces marinated mushrooms, chicken soup with matzo balls, currant glazed chickens, carrot pancakes and potato vegetable latkes.

Making Seasons Bright includes seafood parcels with herb mayo, shrimp & grits, honey baked tomatoes, caramel cake and homemade Irish creme liquor, followed by Can't Wait 'Til Morning with ham steaks, a strata, macadamia nut French toast, raspberry coffee cake and cranberry tea. God Bless Us Everyone features an English menu with portobello cream soup, ambrosia, bread pudding and wassil.

Nearing the end of the book, our final chapter is titled Silvery Shadow Days and the menus begin with New Fallen Snow ~ Dos Equis beef stew, cheese soup, chili, seafood gumbo, broccoli cornbread and apple cake, which is followed by Let's Geaux Creole (Mardi Gras) and a decidedly Cajun menu consisting of crawfish fettuccine, okra creole, cheesy cornbread and cherries jubilee.

Take Me to the Bowl Game offers garlic popcorn, BBQ shrimp (made with beer), muffulettas and a chocolate punt cake. The menu is Black Tie Optional and features coconut shrimp, crab bisque, red lettuce salad, a mocha cream torte and kir royales.

The Arrow Community Cookbook, no publication date. Slim booklet with offerings from a local non-profit community space for families. All recipes were solicited from families and friends of the members with a few contributed by local chefs.

Bites kick starts the dishes with granola, freshly made or in bars, muffins - including a vegan banana, plus bread (whole wheat), rolls, tea cakes, an easy curry dip, kale chips and beet hummus. Bigger
Bites include eggplant caponata, spinach cakes, a greens pie, roasted broccoli & potatoes,  lettuce risotto, zucchini saltimbocca and pan roasted salmon.

Moving on to Soups and Salads, we are offered Vietnamese noodle soup, field pea salad, French potato salad, white bean soup and beef & black bean chili, followed by Treats which consist of cobblers, cake (carrot, orange cornmeal, blueberry & sour cream chocolate chip, pies (key lime or butterscotch, coconut almond popsicles and a chocolate tofu parfait. The last chapter, Drinks contains a super easy recipe for Chai tea.

Books for Better Eating ~ Bill's Open Kitchen and Taste (Pure & Simple)

Bill's Open Kitchen, published in 2003. Fresh, easy and inspiring recipes from the Sydney based restauranteur.

Breakfast is up first, beginning with a few "full" English breakfast sides ~ updated for today's tastes: garlic mushrooms, roast tomatoes and crisp bacon curls, followed by buckwheat or coconut pancakes, Turkish eggs (yogurt, eggs, olive oil & spinach), porridge with brown sugar peaches and ham & Gruyere French toast. For Lunch a few of the options are honey lemon chicken wings with lentil feta salad, prawn skewers with rice salad, Vietnamese chicken salad, citrus risotto with garlic chili prawns, onion & feta tart, BBQ duck salad, pan-fried fish with lemon potato salad and spicy squid salad.

Afternoon Tea offers apricot slice, coconut & lime macadamia cake, honey cheesecake, mandarin chocolate cake, banana maple upside down cake and orange & cardamon biscuits, while Dinner consists of rice paper rolls, saffron chicken skewers, lobster with lime butter, fish burritos, marinated lamb, whole BBQ fish, chickpea stew, stuffed roast chicken, roasted soy chicken, beef & mushroom pot pies, glazed duck and coconut fish.

We end with Desserts ~ baked brown sugar custards, blueberry trifle, passion fruit crepes, white chocolate mousse with raspberry trifle and semi freddo with caramel figs.

Taste (Pure & Simple), published in 2003. Healthy organic cooking based on seasonal ingredients.

We begin with Appetizers which include sauteed scallops with creamy corn sauce, tamari shrimp & scallops, white bean dip, fresh tuna & radish salad and roasted root vegetables& baby greens, then move on to Soups and Salads which consist of sweet corn & vegetable chowder, celery root & tofu salad, pan roasted garlic & spinach salad and green tomatoes with Vidalia onion garnish.

Fish and Shellfish offers grilled snapper with ginger & lemongrass, miso salmon, pan roasted cod, crab cakes with papaya & jicama salad and grilled prawns with fennel & onions, while Poultry and Meats encompasses roasted chicken breast with dinosaur plums sauce, roast turkey with sweet potato gravy, pan roasted quail, coriander breast of duck, rack of lamb with pomegranate-date chutney, beef tenderloin with wild mushrooms & potatoes and bison cube steaks.

Moving on we encounter Vegetarian Entrees which are comprised of sweet potato & root vegetable gratin, winter vegetable stew, sweet pea, corn & mushroom risotto and vegetable lasagna, followed by Sides which incorporate grilled asparagus, lightly salted edamame, garlic wilted spinach and charred bok choy.

A few of the Breakfast dishes are squash pancake, veggie hash, granola or oatmeal with apricots & figs, with Desserts featuring a flour-less hazelnut cake, almond polenta cake, cardamon shortbread and sweet potato brulee,

We close out the recipes with Basics, including fire roasted sweet pepper sauce, red or golden beet syrup, garlic (roasted), chicken glaze and addition to the usual stocks offerings we are also given instructions for the following stocks ~ roasted corn, mushroom, spring garlic and ham hock.

More July Thrifty Finds - The French Market and A Flash in the Pan

The French Market - More Recipes from a French Kitchen, published in 2005.

No introduction to speak of, so we jump straight into the recipes, beginning with Soups and Starters which consist of cauliflower soup, winemaker's soup (mushrooms, LOTS of onions, wine - 2 cups! and vegetable stock), puff pastry with cheese, wild mushroom tartlets, Roquefort souffle and pumpkin with Bayonne ham puffs,followed by Salads and Vegetables which include mayonnaise, nut sauce, tomato or cucumber salad, shrimp & melon salad, goat cheese with figs, avocado & potato salad, sausage & bean salad, grated carrots with honey, sauteed potatoes with truffles, wine braised lentils and vineyard style Swiss chard.

Up next are the entrees, with Fish leading off the pack ~ roasted shellfish with aioli, stuffed squid, squid salad, roasted mackerel with Dijon mustard, salmon in champagne sauce, seared scallops with steamed potatoes and monkfish with chanterelles. Meat, Game and Poultry offers braised lamb with white beans, stuffed saddle of lamb, pork with chestnuts, cassoulet Toulousain, rabbit with prunes, the classic duck with orange sauce, duck confit, pate and hunter style chicken.

Desserts are last and a few of the options are creme caramel, polenta &lemon cake, cherry tarts, floating islands, pear & chocolate tarts, croissants, a walnut loaf and Basque cake (made with almonds.

A Flash in the Pan, published in 2003. Fabulous and fast recipes for a single skillet. The first few pages are informational and concentrate on choosing the right skillet, skillet cooking basics and ingredients for the "Flash" pantry.

Up first is Poultry which includes bacon & cheddar chicken, quick coq au vin, Tuscan chicken rolls, Thai style ginger chicken, Morocco braised chicken, Basque garlic chicken and turkey cutlets with cranberry wine sauce, while Pork offers fennel crusted chops, schnitzel, bourbon BB pork, braised  bay leaf chops, Italian sausage & broccoli rabe, kielbasa& potatoes, and Canadian bacon with red eye cream.

Beef is filled with many options ~ pan seared tenderloin steaks with sherried mushroom sauce, salt & pepper cube steaks, lemongrass beef, sesame hoisin beef stirs fry, smoky chipotle chili, Picadillo, sauerbrauten and corn beef hash. In Veal and Lamb consists of veal with artichokes & olives, saltimbocca, lamb medallions, Swedish meatballs in dill cream and spring lamb stew.

Fish encompasses sole Francese, beer battered fried fish with malt vinegar tartar sauce, poached turbot, trout almondine, honey mustard seared salmon, Thai fish bouillabaisse and monkfish cioppino, with Shellfish expounding on key lime BBQ shrimp, curried shrimp, tarragon shrimp scampi, herbed clam hash, oyster Rockefeller stew, roasted clams with pancetta & peppers and pan seared scallops.

Have no fear vegetarians, in Meatless entrees a few selections are seared sesame tofu, ratatouille Provolone, portobellos with sherry scallion gravy, coconut rice & peas, plus basic fritattas and omelets with numerous variations.

July Thrifty Finds ~ Debbie Macomber and Linda McCartney

Debbie Macomber's Christmas Cookbook, published in 2011.  Luscious recipes by the author dubbed "The Official Storyteller of Christmas". In addition to the 100+ dishes, there are tips and hints for crafts, decor and gift wrapping.

The recipes begin with Merry Morning Breakfast and include cinnamon monkey bread, chewy fruit & nut granola bars, orange sweet rolls, banana Nutella Crepe cake, bacon & egg breakfast pizza, quiche, biscuits, fritatta, and an overnight sausage & onion casserole. A jungle bell wreath is the crafty idea at the end of the chapter. In Christmas Tea we are treated to cream scones with figs & cherries, green goddess chicken tea sandwiches (on my list to make!), quiche, lemon poppy seed cake, deep dark date fruitcake, cranberry walnut cobbler, and coconut snowballs. For decor ideas there are 10 tips that require 10 minutes or less to implement ~ pretty pottery filled with pears or green apples, hanging twinkling lights around a room, book case, etc. and forcing Christmas bulbs.

For Appetizers we are given a choice of crab cakes, Cesar salad bites, spinach & artichoke dip with garlic crostini, green pea hummus, eggnog, or a mushroom & onion tart, while Christmas and Christmas Eve Dinner consists of cedar glazed roast turkey or herb roasted chicken, rice stuffing with water chestnuts, apples & hazelnuts, three cheese scalloped potatoes, butternut squash bisque, oyster stew with fennel and green layered salad. The Goodies to Go section of the chapter discusses gift presentations utilizing baskets, cookie tins or cigar boxes, while Wrap it Up offers gift wrap alternatives (newspaper, butcher paper or sewing patterns) and homemade gift tags. Forgot to mention the crafty section in the appetizers chapter which discusses table decor, with tips on using vintage Christmas plates, platters & bowls fr serving meals, personalized table settings (name cards, etc.) and easy instructions on making a glitter candle.

Moving on to Christmas Desserts, a few of the offerings include chocolate cream tart with raspberries, white chocolate peppermint cheesecake, cranberry caramel tart, French almond cake, pumpkin cake with cinnamon and brown sugar toasted pecan pie. There are a few gifts recipes to round out the chapter ~ spice packets (pumpkin pie or apple pie), pine-cone fire starters and bubbling bath cubes. There many fabulous ideas for sweet treats and more in Christmas Gifts including triple ginger chocolate chunk cookies, cappuccino snickerdoodles with mocha glaze (YES, please), chocolate toffee chewies, pecan turtle brownies, glazed cranberry white chocolate bars, hazelnut & dried cherry biscotti, chocolate glazed shortbread fingers and a bean soup mix.

Cooking with Grandma presents Christmas Kitchen sink cookies, brownie puddle pudding, blueberry crumb bars, sweet & salty caramel popcorn, pulled pork sandwiches, chili, ice crispie snowmen and scented lip balm. Wrapping it up are Easy Family Dinners with chicken chili, slow cooker pot roast, sesame peanut noodles, chicken Marsala, taco salad, garlic shrimp stir fry, pork tenderloin, quesadillas and steak salad.

Linda McCartney on Tour, published in 1998. Over 200 meat free dishes from around the world. Each recipe is noted with the country of origin.

Appetizers get the part started and include crispy vegetable wontons, Szechuan fried eggplant, avocado hummus, chili corn fritter, black eyed bean cakes and Vietnamese spring rolls, while Soups consist of plantain & corn, vegetable with coconut, hot & sour, green jade (spinach & corn), chilled red pepper & lime, watercress & potato and ravioli & spinach broth.

For Salads, a few of the options are fennel & arugula, crispy rice noodle & tofu, Louisiana potato, sweet & sour cucumber, cannelli bean, warm beet with creme Fraiche, warm lentils on arugula and daikon. In Quick and Easy Meals, we are offered spaghetti alla Puttanesca, peasant pasta (pasta shells, lima beans & artichoke hearts), mushroom risotto, sweet & sour tofu, layered pasta bake chickpea & okra stir fry and suggestions for both hot and cold sandwiches.

Main Courses encompasses a chickpea roast, red enchiladas, vegetable jambalaya, pad Thai, pumpkin curry, Boston slow baked beans, goulash, grilled spicy tofu, banana & yam stew, minted couscous with roasted veggies, Spanokopitta, party nut loaf, quiche, pizza (California vegetable, Siam, Athenian, plus suggestions for toppings), artichoke casserole with pine nuts, butternut squash pilaf and a mushroom loaf. For Sides, a few of the dishes include chili spring greens, marinated tofu fires, potato & onion gratin, summer squash with dill & sour cream, red cabbage & apples, Hawaiian style sweet potatoes (NO pineapple!), herby potato cakes, crispy fried seaweed, lemon spinach, saffron rice, Brussels sprouts and fragrant coconut rice.

Many basics are offered in Sauces and Sundries ~ dipping sauces (sweet & sour chili, garlic & ginger),  yogurt with fresh mint, pesto, satay, roasted red pepper sauce, salsa, curry and chestnut stuffing. Desserts, Cakes and Cookies finishes out the book with many yummy goodies ~ fruit flan, apple pancakes, sopapillas, rhubarb fool, honey pudding, pecan roulade, Mississippi mud pie, key lime pie, panna cotta, nougat cake, pear flan, lemon sponge cake, pecan macaroons and poppy seed cookies.

June Thrifty - Regional Favorites ~ Taste of San Francisco and Georgia Mountains

A Taste of San Francisco, published in 1990. Recipes were collected by the San Francisco Symphony and feature 300+ dishes from 180 chefs with 80+ complete menus. The book was a gift to the former owner to celebrate a trip, presumably to San Francisco!

Since the recipes are listed alphabetically by restaurant name, I have chosen to do the same ~ a list of selected restaurants and recipes that caught my eye:

Allegro (Italian) - Grilled chicken with sage & rosemary
Amelio's (French, established in 1926) - Brie puff with sautéed apples & caramel sauce
Bay Wolfe Cafe (first to offer California Nouvelle cuisine) - Creole shrimp steamed in ruby chard
Bua Thai Kitchen - Garlic & pepper prawns
Cafe Majestic - Rabbit with polenta & pecan pesto sauce
California Cafe Bar and Grill - Angel hair pasta with crab meat, lemon & hazelnuts
California Culinary Academy (culinary school with a restaurant!) - Chocolate Decadence Cake
Chez Panisse (Alice Waters) - Blood orange & strawberry compote
Fleur de Lys - Warm bay scallops & French green bean salad
Harbor Village - Roast duck salad
Harry's Bar & American Grill - Salad with oranges & fennel
Hong Kong Flower Lounge Restaurant - Braised tofu dumplings stuffed with shrimp & crab
John Ash & Company - Roasted eggplant soup
Ken Hom - Five spice roast squab with rice wine butter sauce
Le St. Tropez - Tuna steaks with onion marmalade
Lipizzaner - Scallops and Prawns sautéed with Greek olives & feta
Maltese Grill - White chocolate mousse
Meadowood - Dungeness crab & avocado salad
Postrio (Wolfgang Puck) - Veal medallions with onion marmalade
Regina's - Wild rice & corn chowder
Silks - Watercress & pear salad
Tortola (established in 1893) - Flank steak quesada
Tra Vigne - Biscotti
Traders Vic's (established in 1936) - Mongolian lamb chops
Washington Square Bar & Grill - Baked figs chartreuse
We Kong Restaurant - Tossed bean curd salad
Zuni Cafe - Roasted quail with polenta & white truffles

Somethin's Cookin' in the Mountains, published in 1992. Both a cookbook and guidebook to Northeast Georgia. The recipes were collected from 80+ local businesses, which are represented with a short blurb on the establishment along with a sketch by a local artist.

The first chapter covers the area from Cornelia to Clarkesville and offers a marinade for game, broccoli quiches, fish soup, Congo bars, honey of a lamb (cute name), chicken stroganoff, Cherry Bounce Liqueur ( 2lbs cherries, 2 cups sugar, 4 cups bourbon - 2 months sitting time), vanilla wafer pound cake, cabbage apple salad, homemade chorizo and tomato pudding.

The next stretch takes us  from Clarkesville to Dillard and few of the selections include ~ shrimp stuffed trout, Kahlua cheesecake, miskits (a cross between a muffin & biscuit), pepper jelly, Grandma Watt's poke salet, honey baked onions, orange Alaska, roast beef & gravy, peppermint sticks, goat's milk ice cream, chocolate peanut butter pie, venison party balls and a stained glass salad (pineapple chunks, mandarin oranges, bananas, strawberries and peach pie filling).

Continuing down the road from Dahlonega to Helen we encounter blackberry cake. okra pickle, possum n taters (EXACTLY like it sounds!) and cracklin' corn bread, while Helen (huge tourist attraction with an Alpine village theme) South has options consisting of crab mornay, fig preserves, marzipan, herring salad, potato dumplings with apricots, beer cheese and crockpot lamb oregano.

Helen North teems with Ceylon chicken, Swiss chard pie, Southern cheese log, banana split cake, Indian bread pudding, Spanish chicken, a Blitz torte and a Black Russian pie. The last chapter of recipes, Sautee Nachoochee Valley presents a few areas favorites ~ dandelion salad, sorghum oatmeal cookies, venison chops in claret, fruitcake pudding, pancake balls, oatmeal cake and liver pate.

The final pages of the book are filled with lists and information on the area's state parks, lakes, rivers, waterfalls, hiking trails, festivals and fairs.

June Thrifty - Seafood and More ~ The New Alaska Cookbook and Jax Fish House

The New Alaska Cookbook- Recipes from the Last Frontier's Best Chefs, published in 2009. This book is the second edition with the first being published in 2001 and adds four additional chefs into the mix for a total of nine.

Appetizers starts us out with salmon bruschetta, oysters with fennel and leeks, crab cakes, wild mushroom tarts, king salmon pate, vodka cured gravlax and salmon croquettes, followed by Soups, Salads and Sandwiches which consist of seafood chowder, sweet potato soup with crab and shellfish Portuguese, the salads include summer beet or salmon, while sandwich choices are a Cobb salad or oyster po boys.

A few of the Entrees selections are seafood gumbo, scallops (with angel hair pasta or jerk dusted), salmon (alder plank roasted, cold poached with mint mayo, lime chili and sesame crusted, halibut (lemon pepper, hazelnut crusted or panko crusted), roasted Dungeness crab, shrimp & smoked Gouda polenta tart, coconut curry seafood rice bowl, roast Cornish hens with prawns, smoked goose pie, pan seared duck breasts, lamb shanks, rack of lamb and venison medallions.

Side Dishes and Beverages pitch beet & potato towers, saffron risotto cakes, polenta fritters, goat cheese mashed potatoes, glogg and black currant lemonade, while Sauces, Stocks and Other Basics is filled with vinaigrettes, avocado salsa, lemon herb butter, sweet onion jam, spruce tip syrup and of course the usual stocks with the addition of a roasted duck and shellfish stock.

For Desserts, there is poached pears, apple crisp, baked Alaska (naturally!), honey lavender ice cream, chocolate brownies with blueberries, chocolate truffle torte, cheesecake, scones, rice pudding and a sourdough bread pudding.

Jax Fish House - Book of Fish, published in 2002. All recipes are from the eponymous restaurant located in Boulder, Colorado, with each chapter sorted by type of seafood.

The introductory pages offer helpful hints and tips on cooking methods, a fish buying guide and pantry basics (beurre blanc, cocktail sauce, creme fraiche and toasted flour). Included in each chapter is a short description of the seafood ingredient used in the recipe. Up first is Arctic Char - walnut crusted, followed by Catfish ~ blackened with shrimp etouffe, Calamari - fried, Chilean Sea Bass - pan roasted, and Clams - both New England and Manhattan chowders and po boys.

We take a break from the food for Cocktails ~ Bahama Mama, oyster shooters and a spicy shrimp bloody Mary, and continue with Corvina - fried with molasses BBQ sauce & red onion jam, Crabs - cakes and fried soft shell, Crawfish -  in a smoked tomato gazpacho, empanadas, gumbo and Brunswick stew, Grouper - pan seared with hash browns and Halibut - sesame tempura crusted or garam masala crusted.

Moving on we have Lobster - bisque, pot pie or club sandwich, Mahimahi - tamarind glazed or rosemary skewered, Monkfish - prosciutto wrapped, Mussels - with red curry cream or in corn chowder, Oysters - Bienville or Russian (with caviar), Salmon - smoked in a Caesar salad grilled or pecan crusted, Scallops - ceviche or Coquilles St. Jax, Shellfish - cioppino and paella and Shrimp - Pad Thai Shrimp salad, Hoisin glazed and curried egg rolls.

Surf & Turf offers miso pomegranate glazed pork tenderloin & seared scallops and a Rockefeller New York strip, Swordfish - grilled with corn relish, Trout - cedar planked and Tuna - poke or chipotle charred.

June Thrifty Finds ~ Elvis!! and Ellie K.

Form Elvis' Kitchen to Yours and Other Great Southern Recipes, published in 2001. The first few pages are an introduction to all things Elvis, from a brief biography to a list of his greatest hits and films. Scattered throughout the books are many vintage photos of Elvis and glimpses of Graceland.

Drinks starts off the recipes and we are treated to a Blue Hawaiian, Mint Juleps, Southern Eggnog and a Bloody Mary, followed by a section on Breakfast with stuffed French toast, grits & sausage bake, tater tot casserole, a brunch egg casserole and biscuits and gravy.

Lunch offers up a cheeseburger deluxe, chicken salad sandwiches, mac & cheese with bacon (!!), broccoli salad, fried green tomatoes, fried okra, cheeseburger pie, a grilled cheese with bacon sandwich and a cheeseburger pie. Supper and Dinner consist of black eyed pea salad, creamed spinach, chicken noodle casserole, fried chicken with gravy, chicken pot pie, ribs, fried catfish, hound dog corn dogs, roast and ham.

Snacks include deviled eggs, sausage balls, fried dill pickles and spinach dip, while Breads and Desserts is heavy on Southern treats ~ pecan sticky buns, spoon bread, monkey bread, pecan pie cobblers, coconut cake, banana coconut cream pie and a Mississippi mud pie.

Christmas doles out roast turkey, candied sweet potatoes and millionaire's pie (confectioner's sugar, cool whip, canned pineapple and nuts) and in the final chapter, Favorites, we are treated to beef stew, meat loaf, a Spanish omelet, banana pudding and of course, the peanut butter and banana sandwich.

The Food You Crave ~ Luscious Recipes for a Healthy Life, published in 2008. This is the second book I have bought from Ms Krieger and it does not disappoint!

We begin with Breakfast and whole wheat pancakes with strawberry sauce, muffins (pumpkin pie, and apple pecan), a veggie cheese strata, a fritatta, granola, mango lassi and Peach French toast bake. Nibbles and Noshes offers up roll ups (grilled zucchini or honey mustards turkey), chicken satay, soft Asian summer rolls, crab salad, Portobello panini, edamame hummus (WILL be making!), and a warm spinach & artichoke dip.

For Soups and Sandwiches, we are treated to sweet & spicy peanut soup, curried butternut squash soup, lemon chicken & orzo soup, plus sloppy joes, a hummus & grilled vegetable wrap and the LOVE wrap (lettuce, onion, veggie and egg salad). Main and Side Salads consist of Caesar with lemon pepper shrimp, grilled Thai beef, buffalo chicken salad, saffron chicken salad, lemon & green beans, tomatoes with green goddess dressing, tomato & red onion, coleslaw, tabbouleh and soba noodle vegetable.

Pasta, Pizza and Grains include fettuccine with creamy red pepper sauce, penne with roasted tomatoes & white beans, linguine with shrimp and veggies, noodles with lime peanut sauce, risotto and pizzas (mushroom, onion & basil, black bean or tomatoes, olives and Parmesan). In The Main Course, a few of the selections are beef tenderloin, steak tacos, brisket, lamb stew with orange, teriyaki pork tenderloin, crispy chicken fingers, balsamic chicken with baby spinach, turkey meatloaf or roulade, salmon cakes, fish tacos and miso glazed cod.

A few Sides include roasted vegetables, broccoli with roasted garlic, grilled romaine hearts, roasted sweet potatoes, and risotto, while Desserts teems with many delectable treats ~ plum tart, mocha cake, gilled bananas, raspberry fool, apple cranberry turnovers, pumpkin pie flan, biscotti and chocolate egg cream.