Hors d'Oeuvres gets the ball rolling with cheese wafers, gougeres (cheese puffs), fried green tomatoes with pimento cheese, new potatoes with caviar, crab tarts, bacon sticks and ham & onion tarts,which is followed by Soups which consist of mushroom, she crab, oyster stew, lobster & shrimp bisque, cold cucumber or cold avocado.
For Salads, a few of the offerings are broccoli slaw, quail salad, lobster salad with remoulade, crab salad with bloody Mary aspic, a rice salad, salmon salad and the ubiquitous wedge salad. In Eggs, Cheese, Grits and Quiche a few of the contributions are Eggs Sardou, souffles (4 cheese, spinach, sour cream or salmon), a mushroom tart, baked cheese grits and shrimp & grits.
A few of the Sauces include mayonnaise, hollandaise, horseradish, Bearnaise, buerre blanc and several vinaigrettes with Vegetables and Sides rolling out potato Dauphinois, hash brown cakes, millionaire's mac & cheese (bacon, cheddar, Gruyere & Parmesan cheeses), red pepper flan, silver queen corn pudding and heirloom tomato pie.
Seafood get the party started with crab-meat Mornay, lobster thermidor, swordfish kebabs and pecan crusted salmon, while Chicken, Turkey and of All Things Pheasant dishes up fried chicken, Texas ranch hash, chicken shiitake chili, country captain, chicken chasseur, curried chicken, turkey hash and roulade of pheasant breast.
In Beef, Lamb, Veal, and Pork a few of the selections are beef Bourguignon, short ribs, osso buco, 7 hour lamb and Carolina puled pork tenderloin, while Biscuits, Rolls, Breads, Pastries and Crepes delves into cheddar, chive or herb biscuits, yeast rolls, Sally Lunn bread, creamy corn muffins and a few crepes.
My favorite chapter is Desserts with an apple per crumble, apricot mousse, brownies, salted caramel cake, creme caramel, molten chocolate cake, chocolate souffle or mousse, coconut pudding with caramel sauce, lemon ginger squares, pecan shortbread cookies, pineapple upside down cake with hot rum sauce and of course sweet potato pie.
Fanny Flag's Original Whistle Stop Cafe Cookbook, published in 1993. Most of the recipes come from the Irondale Cafe, located in Irondale, Alabama, which was operated by the the author's aunt for more than 50 years. It was also the inspiration for the book "Fried Green Tomatoes at the Whistle Stop Cafe".
We begin with the most important meal of the day - Breakfast which consists of grits (with or without cheese), waffles and pancakes, followed by Blue Plate Specials including fried chicken livers, chicken croquettes, smothered chicken, even more chicken (BBQ or pot pie), baked turkey with cornbread dressing, pot roast, beef tips with rice, hamburger steak with gravy, liver & onions, country ham with red eye gravy, roast possum (or pork) and pork chops with apples & sweet potatoes.
Fish offers fried catfish, trout almondine (very popular in the 1980's in the South), crab cakes and oysters (fried or scalloped), while Gravies and Sauces presents chicken, giblet, sour cream and sausage gravies and five variations on BBQ sauce.
Moving onto Side Dishes which encompass fried green tomatoes (3 variations), Harvard beets, broccoli casserole, Southern fried corn, corn casserole, buttered turnip greens, okra (buttered or fried), creamed onions (or peas), mashed potato patties, sweet potato croquettes, stewed tomatoes and the ultimate Southern side ~ mac & cheese. For Breads a few of the options re biscuits (beaten, buttermilk cream or garlic cheese), spoon bread, cornbread (one recipes uses cracklings), rolls and tea cakes.
In Soups and Stews, a few of the offerings are vegetable soup, oyster stew, chili, and beef or Brunswick stew, with Salads and Snacks contributing Christmas pear salad, fruit salad, cucumbers &onions, aspic, potato salad and coleslaw, plus cheese straws and pimento cheese.
The Dessert chapter is filled with yummy goodness ~ Southern fried fruit pies, cakes ~ German chocolate, coconut, Hawaiian (gold cake mix, mandarin oranges, vanilla pudding & crushed pineapple), lemon filled coconut layer, hummingbird Mississippi mud and red velvet), boiled custard, pies (banana split, black bottom, butterscotch meringue, lemon chess and lemon ice box - one of my favorites!), pudding - bread, banana or rice and ambrosia. We close out with Jam, Jellies and Condiments ~ cinnamon peach preserves, muscadine jam, pickled okra and spicy green tomato chutney.
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