Onions & TV ~ The Northern Exposure Cookbook and the Vidalia Sweet Onion Cookbook

The Northern Exposure Cookbook, published in 1993. A community cookbook from the heart of the Alaskan Rivera. Scattered throughout the book are quotes from the show and notes on many of the dishes from the characters who "created" the recipe.

Today's Breakfast Special is the first chapter and offers griddle cakes, German apple pancakes, a Denver omelet, Eggs Florentine and biscuit & gravy, followed by Appetizers, which include walnut toast with warm goat cheese, pot stickers and chicken wings.

For Salads, a few of the options are Caesar, coleslaw, three bean and warm duck with fennel, while Soups and Stews dishes out fresh turnip soup, lamb stew, kickass chili and gumbo. Entrees consist of salmon steaks, chicken fried steak, roast grouse, moose burgers, kosher spare ribs, a hot dog & cheese casserole and pumpkin tortellini.

Side Dishes encompass wild rice stuffing, cumin noodles and seasoned potatoes, with Breads pitching New York style bagels, sage bread and rye currant rolls. A few of the Desserts include lime chiffon pie, chewy oatmeal cookies, fudge and carrot cake.

Thanksgiving introduces taco salad with fresh guacamole, roast turkey with giblet gravy, baked lentils and saffron rice, with Christmas In Cicely doling out raven bread (molasses & instant coffee), eggnog, plum pudding with hard sauce and oven roasted chestnuts.

For A Russian Feast, we are treated to borscht, Piroski and Russian pot roast and finally Potluck Fare offers cassoulet, lasagna and Jello supreme. At the end of the recipes is an episode reference guide.


The Vidalia Sweet Onion Cookbook, published in 1992. All recipes incorporate the famous Vadalia Onion in the the ingredients.

The first chapter, Vidalia Onion Delights includes an onion sandwich (with mayo & onions) plus cookies made with onions,cinnamon and squash, followed by Appetizers, Soups, Breads and Sauces which consist of shrimps balls, onions dip, Italian onion or onion cheese soup, onion cheese bread, onion mayonnaise and BBQ sauce.

Salads and Pickling offers a stuffed onion salad, German potato salad, onion relish and spiced green tomato pickles, with Casseroles, Vegetables and Meats dishing out sweet onion grits, BBQ beans, onion quiche or onion pie, chow chow, sausage stuffed with liver & onions, a wild rice casserole, turkey Creole, sweet & sour onions, onion rings, a potato & onion casserole or squash casserole.

Esate Sale - Yorkshire Drive ~ Domestic Goddess and The Cake Bible

How to be a Domestic Goddess - Baking and the Art of Comfort Cooking, published in 2001. This is the first cookbook penned by Nigella Lawson and it's a beauty, filled with delightful desserts and luscious photos.

The first chapter, Cakes, is split into four subsections, and we begin with Loaf & Plain Cakes which includes a Madeira cake, a dump lemon & almond cake and a rosemary loaf cake, followed by Filled & Iced Cakes which consist of a Victoria sponge, butterscotch layer and baby bundt cakes. Fruited Cakes offers a cherry almond loaf, marzipan fruit cake and a winter plum cake, with Cupcakes pitching burnt butter-brown sugar cupcakes, sponge drops and carrot cupcakes with cream cheese frosting.

Cookies, Scones and Muffins delivers rosebud Madelines, coconut macaroons, maple pecan cookies,lemon gems, plus a a few savory choices ~ Irish blue crackers and oat cakes, plus strawberry shortcakes, baklava muffins and lemon raspberry muffins, while Pies dishes out a supper onion pie, pizza rustica, zucchini & chickpea filo pie, steak & kidney pudding, Cornish pasties and small potato tarts. A few of the sweet pies include a bitter orange & blueberry tart, a baked summer fruit tart, a peach cream pie and a blackberry galette.

For Desserts, we are treated to a plum-pecan crumble, a gin & tonic gelatin mold, custard, muscat rice pudding, Calvados syllabub, profiteroles, trifle (3 recipes), pistachio souffles, blintzes, and cheesecake (London or passion fruit), with Chocolates doling out a dense chocolate loaf, chocolate orange cake, chocolate pistachio cake, a coffee volcano, chocolate & raspberry tarts, brownies, chocolate cheesecake, cappuccino or chocolate cherry cupcakes and Florentines.

There are a few recipes for Children ~ buttermilk birthday cake, candy fairy cakes, Snickers & peanut butter muffins, rocky road, peanut butter squares, toffee apples, a coca cola cake, fresh gingerbread with lemon icing, Pavlovas and shortbread, followed by Christmas treats ~ a black cake (fruitcake), steamed Christmas pudding, minced pies, Christmas cupcakes, mulled wine, Glogg, egg & bacon pie, creme brulee and a cranberry upside down cake.

Bread and Yeast offers a white loaf, brown bread, sourdough, Finnish rye, maple pecan bread, bagels, flatbread, a German plum tart, apple kuchen, cinnamon buns and cheese danish. The final chapter, The Domestic Goddess Pantry is filled with basics: vanilla sugar, quince brandy, curd (cranberry, passion fruit or lime), pink grapefruit marmalade, figs in rum syrup, jams (strawberry, strawberry or blackberry), spiced apple chutney, lime pickles and Chinese plum sauce.

The Cake Bible, published in1988. This book has been on my wish list for quite a while and I was very happy to find a like-new copy at a local estate sale for a very good price! There are 200+ recipes and over 350 drawings of techniques and equipment in this comprehensive tome dedicated to cake baking. There are simple cakes for the beginner and lavish creations reminiscent of " The Great British Bake Off" show, plus each recipe is accompanied by tips for serving, storing and decorating each bake.

In Cakes, we begin with Simply Delicious Foolproof Cakes which include pound cakes (with variations ~ lemon poppyseed, white spice or chocolate cherry almond), golden buttercream, buttermilk country, golden almond, white chocolate whisper, golden Grand Marnier, checkerboard, chocolate Domingo and a less fruity fruitcake. A few more selections include a Cordon rose banana, a golden wheat carrot ring, a luscious chocolate oblivion truffle torte, sticky buns, blueberry buckwheat pancakes, crepes (Chantilly, lemon or Suzette) and a chocolate cloud roll. There are also recipes for Genoise (classique, bittersweet cocoa almond), a cocoa souffle roll, orange glow chiffon cake and a chocolate lovers angel food cake.

The Showcase Cakes are amazing and better suited to the experienced baker since a few require several days from start to finish. That being said, we start out with the blueberry swan (store bought swans floating on a "sea" of blueberries), followed by the baked Hawaii (it's pineapple shaped!), praline brioche, a pear Charlotte, the spectacular Scarlett Empress (sliced jelly rolls molded to a bowl and filled with Bavarian cream - pictured below), Swiss black forest and an orange chocolate crown.  The Art Deco cake (also pictured below) is stunning and the wedding cakes are astounding with my favorites being the chocolate praline, the dotted Swiss dream and lastly - the pistachio and rose cake.

That ends the cake portion of the recipes and we move onto Complementary Adornments consisting of buttercream frosting (royal honey, white chocolate cream cheese, silk meringue and mousseline), chocolate walnut drizzle glaze, chocolate chip whipped cream, marscapone, creme fraiche and a chestnut mousse cream. Plus ganache (chocolate, raspberry or burnt almond milk chocolate), meringue, fondant, creme Anglaise (praline or pistachio), marzipan, caramel spun sugar, Bavarian cream (vanilla, pear), royal icing, crystallized flowers, brandied Burgundy cherries and lemon curd.

There are Special Effects and Decorative Techniques with tips on preparing a cake (leveling, filling and cutting), plus frosting tips for a crumb coating and rolled fondant, plus recipes for decor ~ meringue mushrooms, marzipan roses, fondant calla lilies and marzipan bees. A small section on working with chocolate provides information on tempering and grating techniques, plus a few decorating ideas ~ pine cone petals, leaves, discs, doilies and lattice bands made with chocolate.

A chapter on Ingredients and Equipment doles out extensive descriptions and hint/tips, while the Special Section for Professionals and Passionate Amateurs delves deep into understanding cakes and common baking errors and ends with formulas and techniques for making wedding and special occasion cakes for 150+ people.

Cake Bible ~ Scarlett Empress:

Cake Bible ~ Art Deco Cake:

Cake Bible ~ Pistachio & Rose Wedding Cake:

Thrifty Cookbooks - October#1 Easy Entertaining and The Best of the West

Easy Entertaining, published in 2005. Filled with 250 stress free recipes and styling ideas, beginning with an introductory chapter with tips and hints on choosing food, cutting corners,  planning a menu, creating atmosphere and choosing wines/drinks.

A Beginner's Brunch offers granola, smoothies, eggs Benedict, breakfast burritos, French toast strips with citrus marmalade butter, waffles, congee with chicken, shrimp with mushrooms, dark chocolate Seville orange muffins and brown yeast bread, with Finger Food dishing out sushi, a mixed bruschetta plate, dill potato cakes, chorizo with sherry, quesadillas and marinated olives.

A few of the option in Appetizers are a peach, Gorgonzola & watercress salad, salmon spring rolls, fish tacos with chilpolte mayo and a smoked mackerel & dill pate. For Soups and Salads we are treated to bacon & cabbage soup, Moroccan Harria soup, seaweed salad, American chicken salad and a shrimp & rice noodle salad. In Quick & Easy Meals some of the offerings are roast chicken pasta, crepes, tacos, pork with rosemary & tomatoes, Thai fish cakes. red lentil dal, Turkish lamb pizza and monkfish in coconut milk.

Prepare Ahead Suppers encompass lamb korma, pork & ginger stew, lasagna, tagine of lamb, gravlax, and haddock with Dijon mustard, with Slow Food doling out paella, beef & oxtail soup and slow roasted pork belly. A few of the selections in Formal Suppers include sea bass in a salt crust (requires 2.5 pounds of salt!), a tofu & veggie stir fry, pan broiled steak and a vegetable pie. Festive Meals provides spicy roast turkey, boozy ice cream and witch's bread with chocolate and raisins.

Moving onto Children's Foods, there are cupcakes, chicken goujons (fingers) with sweet chili dip, crispy potato skins and mini sponge cakes, while Portable Foods touts salmon with dill butter & roasted tomatoes, sticky chicken thighs, Irish stew and a rum raisin cake. Foraging metes out spring nettle soup, roast rabbit, wild Damson jam and elderflower fritters.

Vegetables and Spuds presents colcannon, tomato fondue and spiced eggplant and Sweet Things consist of a chocolate tart with fresh raspberries, truffles, mousse, a chocolate & peanut butter pie, olive oil ice cream, frosted tangerines, sticky toffee pudding, a kumquat compote, frosted lemon & raspberry squares, pears with chocolate chip crumbles and a sweet geranium cake with blackberries.

The Cheese Course delivers a Parmesan & Gruyere souffle, raclette and goat cheese in grappa. Drinks closes out the book and offers elderflower chanpagne, lemonade, lassi, mulled red wine and mojitos.


The Best of the West Cookbook, published in 1918.  Recipes were gathered by several ladies in the Sioux City, Iowa area and the book was printed by the Davison Brother Company. Like most cookbooks of the era, all recipes are presented in a narrative style.

We begin with Appetizers ~ fruit cocktail, a sweetbread cocktail, deviled eggs in aspic, egg timbale, stuffed tomatoes, lobster cocktail, egg croquettes, Welsh rarebit, Bismarck herring (served with apples, beets, pickles & hard boiled eggs) and salmon mousse, followed by Sandwiches which consist of pate de fois gras, cream cheese with walnuts, sardine & egg, chicken liver, crab meat and chicken salad and finally Soups ~ consomme, bouillon, cream of pea, clam chowder and oyster stew.

Moving on, Shellfish and Seafood delivers oyster fricassee, oysters Newburg, baked trout, fish cooked in tomatoes, frog legs, salmon loaf and shrimp gelatine, with Meats providing roast beef, German post roast, stewed lamb, Russian steak (celery, onion, tomatoes & green peppers), a round steak roll, braised tongue, calves brains with scrambled eggs and stuffed mutton chops. Poultry and Game contributes roasted chicken, steamed or fricasseed chicken, squab with liver dressing and a chicken & veal souffle.

A few of the Sauces include hollandaise, artichoke, mint and mushroom, while Entrees encompass lobster au gratin, sweetbreads & mushrooms, crab meat timbales, chicken mousse and chicken a la king. Vegetables bestow potato puff balls, candied sweet potatoes, a spinach ring, mashed carrots, stuffed eggplant, corn fritters baked tomatoes matzo balls, farina dumplings, a macaroni loaf and baked rice.

Salads and Dressings are comprised of aspic, the ubiquitous perfection salad (vegetables suspended in gelatin), coleslaw, Waldorf, and lobster, potato or tuna salads, plus French, mayonnaise and tartar dressings. Compotes consist of wine jelly, applesauce, cranberry sauce, peach compote and stuffed figs or dates, while Baked and Steamed Puddings offer grated apple, cherry duff, tapioca, suet, chocolate plum, macaroon and wine

Some of the options in Pies and Pastries are cherry puffs, lemon pie, cheesecake, coconut pie, apple strudel, huckleberry and mincemeat pies, with Cakes and Tortes dishing out a lady Baltimore cake, spongecake, Doberge torte (10 layers!), walnut cake, a ladyfinger torte, chocolate or jelly rolls, pound cake and angel food cake. Cookies and Small Cakes are comprised of almond slices, lebkuchen, chocolate wafers, macaroons, cream puffs and snowballs.

A few selected Miscellaneous Desserts are whips (chestnut or raspberry), custards and Bavarian cream with Ice Cream, Sherbets and Frozen Puddings doling out boiled custard, coffee mousse, marshmallow & macaroon ice cream, frozen custard, Nesselrode pudding, chestnut ice cream and fruit ices. Breads and Rolls offers lunch rolls, corn bread, English muffins, cheese sticks and popovers with Waffles and Pancakes extolling buckwheat, German, matzo and potato options.

A few of the Preserves and Jellies are plum conserve, marmalade, cantaloupe pickles, crab apple jelly, spiced Tokay grapes, brandied peaches, spiced cherries and stewed apples, while Pickles and Relishes pitching chili sauce, mustard, chow chow, dill pickles and yellow cucumbers.

Winding down there are Beverages ~ eggnog, sherry flips, a claret cup and raspberry shrub, plus Candies ~ fudge, caramels, pralines, nutted figs, popcorn balls and finally - nut & fruit bonbons.

Esate Sale Finds (Holly Court) ~ BRAG Book and The Williamsburg Art of Cookery

Our BRAG (Best Recipes from Athens GA) Book, published in 1984.  All recipes were compiled by the Congregation of the Children of Israel Temple, in Athens, Georgia.

Appetizers are up first with dips (artichoke, anchovy, hot broccoli or spinach), blintzes, cheese wafers, a caviar cream cheese mold, seven vegetable egg rolls, empanadas, herring salad, knishes, meatballs or sauerkraut balls, while Soups and Salads offer cabbage soup, gazpacho, hot & sour soup, steak soup, a cranberry raspberry salad, Chinese slaw, spinach salad and a Korean salad (made with bean sprouts).

Moving onto Breads, we are treated to banana date nut, cranberry nut, a cream cheese loaf, fruit tea loaf, poppy seed, oatmeal, German pretzel and a Jewish style rye bread. Vegetables consist of artichokes with lemon mayonnaise, carrot pudding, fruit compote, apple kugel, potatoes Romanov (cottage cheese, sour cream & chives), sweet potatoes with apricots, pineapple acorn squash and wild rice with snow peas.

Dishes in Entrees include beef burgundy, Hungarian goulash with dumplings, pot roast, brisket, stuffed cabbage, moussaka, fish roll-ups, flounder Florentine, lime or honey chicken, Yorkshire chicken (sage, eggs, milk & parsley), plum duck, lamb curry and liver & onions, with Dairy offering blintzes, cottage cheese pancakes, souffles, kugel, quiche and noodle pudding.

Of course the Desserts chapter is extensive, encompassing cakes: apple, banana split, chocolate chip banana, honey orange or carrot, plus cheesecakes (amaretto, raspberry), a jelly roll, pound cakes (chocolate, chocolate chip, apple or coconut pecan), brownies, cherry blossom cheese tarts, a chocolate torte, chocolate waffle cookies, powdered sugar doughnuts, mandel bread, rugelach, chocolate mousse pie and flan. There are a few Jewish Holiday Specials as well ~ challah, latkes, Gefilte fish, charoses, matzo balls, popovers and sponge cake.

We end with Etc. which are miscellaneous dishes ~ brittle, peppered pecans, granola and cabbage relish.

The Williamsburg Art of Cookery, published in 1938.  Subtitled The Accomplished Gentlewoman's Companion. There are over 500 recipes in the book with the first half of the book originally printed in 1742.  The recipes are written in a narrative style with no discernible measurements ~ common for the era. The titles of each chapter are pretty amusing.

In Observation Upon Soups, we are offered asparagus soup, Scotch barley broth, calf's head soup, chestnut soup, chowders (catfish or clam), mulligatawny, pea (dry, split or green), okra soup and a snail broth, plus a few sauces ~ savory jelly, curry sauce or mincemeat sauce.  Of Flesh and Fish introduces sirloin of beef, beefsteak pie, Yorkshire pudding, beef rolls, steak & kidney pie, smothered chicken, pilau (India or chicken), chicken pudding, roast wild duck, wild goose, spice ham, jugged rabbit, kidney stew, lamb fricassee, pigeon pie, sausage & fried apples, BBQ squirrel, oyster & sweetbread pie, stuffed eggs, pickled herring, oyster loaves and turtle soup.

The options in Of Bread include biscuits, Madison cakes (made with potatoes), crumpets, potato rolls, Sally Lunn muffins, waffles, hoe cakes and cracklin bread, while Of Garden Stuff consists of asparagus in French rolls, stuffed cabbage, stewed cucumbers, pumpkin fritters, a jowl & turnip salad and potato balls. a few of the dishes in Of Pastry are caramel pie, lemon cheesecake, crullers, Damson pie (similar to a chess pie), molasses pie and snowballs (apples filled with marmalade - then baked).

Of Preserving and Pickling dispenses apricots (or cherries) in brandy, celery vinegar, pickled figs, orange marmalade, candied orange or lemon peel, sweet pickled peaches, quinces, walnut catsup and pickled watermelon rind, with Confectionery dishing out almond cakes, currant squares, Dutch gingerbread, macaroon cakes, shortbread and Shrewsbury cakes (made with coriander & brandy).

In the chapter Of Cakes,there are an assortment of yummies ~ black walnut, glazed coconut, dried prune, lemon jelly, orange wine, spice, sponge and pound cakes, plus a Robert E Lee cake and a pork cake, with Of Desserts supplying apple fritters or dumplings, blanc mange, puddings (bread, carrot, coconut, frozen plum, Dutch puff and Carolina rice), cream puffs, floating islands lemon ice cream and trifle.

Winding down, Of Healthy Drinking offers cherry bounce, apple toddies, eggnog, punches, mint juleps, shrubs, quince wine and syllabub. The final chapter, Of Christmas in Virginia, expands on the traditional feast with roast turkey or pig, fruitcake (5 varieties), mincemeat pies and plum porridge.

Thrifty Cookbooks - September #2 ~ Baking with Julia

Baking with Julia, published in 1996. Most of the recipes are based on the PBS series of the same name which featured 39 episodes and 27 chefs.

The first chapter, Baking Basics, explores terms, techniques and equipment with a few helpful illustrations. The subjects range from almond paste to zest,with tips and hints for each subject, including making a cone from parchment paper.

The recipes begin with Batters and Dough - The Basics which include a flaky pie dough, choux paste, meringue, Genoise, brioche, puff pastry and croissant dough, followed by Breads, beginning with Daily loaves which consist of white or whole wheat breads, buttermilk bread, bagels, challah, rye  (with a bonus recipe for open face ruebens, Finnish Pulla, and respberry walnut pumpkin loaves.

Continuing on, Artisnal Breads include a few starters, baguettes, pain perdu, classic French and rustic potato loaves with the section, Flatbreads delivering focaccia, naan, Moroccan pebble bread, pita, Swedish oatmeal hardtack and wheat crackers.

Morning Pastries and Quick Breads delve into croissants (schoolmate or almond), brioche, pecan sticky buns, Danish pastry pockets which a choice of fillings (prune, apricot or berry jam), muffins (buttermilk crumb or blueberry), popovers and Irish soda bread.

Up next are Cakes, starting with Everyday Delights which offers a nectarine upside down chiffon cake, a vanilla pound cake, oven roasted plum cakes and a poppy seed torte, with Cakes for Occasions dishing out a beautiful chocolate ruffle cake, mini Florentine squares, a French strawberry cake, vanilla chiffon roll, mocha brownies and a decadent vanilla hazelnut cheesecake. The final entry in the cake section is A Glorious Wedding Cake - which unfolds over a 10 page spread - is comprised of an almond cake filled with almond Dacquoise and iced with rum laced buttercream.

Cookies trot out hazelnut biscotti, meringue cookies, hazelnut biscotti, tuilles, gingersnaps, Hungarian shortbread, brownies, ladyfingers and madelines.

Kicking off Pastries, are Homey Pies and Tarts featuring a raspberry fig crostata, French apple tart, a berry gallette, a blueberry nectarine pie and awesome looking chocolate truffle tartlets, with Grand Pastries consisting of tropical napoleons, ice cream sandwiches, chocolate cinnamon beignets, babas, and espresso proftiteroles. We end with Savory Pastries ~ an Alsatian onion tart, Parmesan puffs, pizza rustica, a summer vegetable tart and brie in brioche.

The last chapter is Sweet Fillings and Savory Spreads which encompass chocolate meringue buttercream, espresso parfait, chocolate balloon cups, caramel baskets, smoke trout spread yogurt cheese and a salmon spread.

Thrifty Cookbooks - September #1 ~ The Enchanted Broccoli Forest and Miss Daisy

The Enchanted Broccoli Forest, published in 1995.  This is a revised copy of the 1982 edition to celebrate the 1 MILLIONTH printing. Mollie Katzen is known for her work on the Moosewood Cookbook and several other vegetarian themed cookbooks.

Soups begin the recipes with a few vegetable options (tofu or egg drop), plus a Mediterranean lemon, corn chowder, curried apple, potato leek, pumpkin, Swedish cabbage, curried peanut, gazpacho, chilled cherry plum and a chilled marinated mushroom, followed by Salads featuring a few dressings (garlic, herb vinaigrette, orange sesame, buttermilk & cucumber or tofu), a Russian beet salad, Moroccan orange walnut, eggplant or marinated pasta salads.

Breads run the gamut from challah to sunflower, millet, carob pumpernickel, fruited, yogurt & herb, cottage cheese dill, green chili  & cheese cornbread, oatmeal maple and muffins (glazed lemon, orange date or pecan oatmeal), while Sauces, Dips and Spreads include pesto, tomato or mushroom sauces, dill horseradish, miso-walnut sauce, chutney, raita, Swiss rarebit, orange hummus and a tahini dip.

A few of the selection in Entrees consist of quiche, vegetable strudel, enchiladas, piroski, calzones, blintzes, lasagna, peanut & sesame noodles, kugel, souffles, omelets, shepard's pie, curries, veggie stew, spiced lentils, stuffed artichokes, tofu options (sukiyaki or a spinach & walnut loaf), plus of the course the title dish which are broccoli stalks in an herbed rice pilaf.

Finishing out the dishes are the Desserts ~ spicy gingerbread, carob fudge torte, strawberry mousse, crepes, baked apples, chocolate honey cake, amaretto cheesecake, cashew shortbread and a Russian coffee cake (filled with chocolate chips, almonds, coconut, apricot jam and apricots).


Miss Daisy Celebrates Tennessee, published in 1995.  Regional cookbook filled with the usual (and not so usual) Southern fare. Scattered among the recipes are old photos, tidbits of information on the different counties in Tennessee, plus articles on product and goods originating in the state.

The first chapter, Appetizers and Sauces, tackles sausage ball or pinwheels, cheese straws or wafers, stuffed mushrooms, pate (chutney cheese or smoke oyster), a salmon log and dips (dilled, dried beef, hot country ham or baked seafood), with Beverages offering wassail, coffee punch, blackberry wine, eggnog, mint juleps and syllabub.

Salads and Dressings consist of a frozen strawberry salad, ambrosia, pineapple olive salad, a pretzel salad (community cookbook perennial favorite), chopped salad, aspic, coleslaw, plus shrimp, potato & chicken options. A few of the dressings are poppy seed, a cooked dressing, yogurt or cucumber. Soups and Sandwiches turn it up a notch, featuring black bean, chicken veggie, chowder, peanut, gumbo, chili and Brunswick stew for the soups and corn dogs, crab cheddar pecan surprises and cucumber tea standing in for sandwiches.

In Entrées,  we are treated o lasagna, meatloaf, corned beef, rib roast, beefsteak with onions, cabbage rolls, lemon veal, apple cider chops, country sausage, scrapple, pickled pig's feet (courtesy of Andrew Jackson), glazed ribs, BBQ chicken, ham & truffles, creamed chicken, orange chicken, braised doves, baked squirrel pot pie, venison stew, fried catfish, crab cakes, salmon puffs and gumbo.  A few of the choices in Vegetables are an asparagus casserole, red beans & rice, cabbage souffle, corn fritters, sausage & sauerkraut, tipsy sweet potatoes (made with bourbon), hot & spicy black eyed peas and a tomato pie.

Side Dishes and Accompaniments encompass hot curried fruit, fried grits, cornbread & sausage dressing, quiche, eggs Florentine, herbed rice, apple butter, lemon curd, hot pepper jelly, applesauce, chow chow and cranberry sauce, with Cakes and Pies contributing fudge cakes (3 variations), red velvet cake, pound cakes, a raisin cake (Civil War recipe), a lemon jelly cake, plus the usual apple, coconut and fruit cakes. A few of the pies include sour cream apple, lemon, pecan fudge, mincemeat, green tomato and Southern fried hand pies.

Winding down the baked goods, Cookies, Confections and Desserts consist of oatmeal, molasses, lemon tea and pecan sandy cookies, plus blondies, brownies, oatmeal macaroons, pecan or strawberry tassies, fudge, boiled custard, cheesecake, mousse, cobblers, flan and puddings (rice, banana, date nut or sweet potato). The final chapter, Breads, offers biscuits, corn bread, a buckwheat cake, hush puppies, rolls, popovers, French toast, muffins, a Swedish Cardamom coffee bread and Moravian sugar cakes.

Grab Bag ~ Farm Bureau - 25 Years and Music & Food of Spain

Cookbook 25 Years, published in 2001. The book celebrates 25 years of women of the Farm Bureau and was originally published in 1981, this is the 20th anniversary copy. Recipes were gathered from Bureau members in Illinois. This is a HUGE book - with 489 pages!

We begin with VIP recipes (solicited from mainly from Senators, Representatives and other political figures) a few of the selections include Baja California chicken, lemon bread, fruit pizza, bacon & beef roll-ups, Portuguese red bean soup and cherry winks, then move onto Appetizers and Beverages which offers meat balls, cheese balls (pastrami or cheese & shrimp), dips (hot broccoli, dill weed or shrimp chip), eggnog, punches, cider and a vodka slush.

Soups consist of turkey noodle (made with a turkey carcass), clam chowder, chili, plus potato, hamburger, vegetable and pork & bean soups, which are followed by Dairy dishes ~ homemade butter (you will need a churn!), biscuits, cheese rolls, cottage cheese salad, more cheese balls and ice cream (black forest or pineapple cherry). For Salads and Dressings a few of the options are bean & cabbage, gumdrop, pea, macaroni, potato, a marinated veggie, spinach, coleslaw, apple, fruit and Watergate salads with blender mayonnaise, Texas celery seed French and marshmallow rounding out the dressings.

Breads dispenses biscuits, sweat anise bread, Boston brown bread, butter pecan rolls, crescent rolls, popovers, egg bread, German streusel coffee cake, Parker house rolls, muffins and quick praline rolls, with Main Dishes meting out a potato sausage casserole, skillet veal, sour cream noodle bake, a sloppy joe casserole, hamburger pie, a brunch casserole and dinner in a pumpkin (kind of like a stuffed pumpkin filled with ground beef, mushrooms & rice). The dishes in Beef, Pork, Poultry and Seafood include stew, brisket, country fried steak, Swiss steak, meatloaf, ham with cherry sauce, BBQ pork, Salisbury steak, pork chops with sweet potatoes, a baked chicken salad, BBQ rabbit, chicken & dumplings, tuna boats and seafood shells.

There are a few Children's recipes ~ hot dog cheesies, corn fritters, mini pizzas, funnel cakes, peanut butter balls and frozen pops, while Leisure Cooking introduces quick meals and sweets via the microwave ~ fudge, peanut brittle, baked apples, one dish spaghetti, lemon pie, broccoli egg bake, scalloped potatoes and there are also a few crock pot dishes: apple butter, beef stew and spinach casserole. Eating Slim provides a few waist trimming dishes ~ cabbage soup, diet jello (made with diet soda), halibut with vegetables, pineapple cheesecake (cottage cheese replaces the usual ricotta) and no sugar hot cocoa.

We are now heading into the second half of the book ~ sweets galore. Starting off are Cookies and Cookie Bars, which dishes out chocolate fudge brownies, date bars, caramel squares, pumpkin bars, rum, cakes, anise cookies, fruitcake cookies, bourbon balls, coconut oatmeal cookies, nut rolls, Brer Rabbit molasses cookies, and sunflower cookies, followed by Cakes ~ angel food, beet, blackberry royal bundt (made with Mogen David wine), chocolate custard devil's food, cherry upside down cake, Italian cream, pineapple coconut fruitcake and a whiskey cake. Pies parcels out apple crumb, a CPR pie (coconut, pecans & raisins), lemon cream, raspberry, heavenly cherry and grape.

Up next is Desserts where we are treated to cheesecakes, apple dumplings, a Heath bar dessert, puddings, cream puffs and a banana split cake, while Candy closes out the sweets with caramels, divinity, popcorn balls, caramel corn brittle, fudge, pecan rolls, pralines, toffee, mints and heavenly hash.

Canning encompasses apple butter, apple pie filling, chili sauce, relish, pickles, mincemeat, pickled okra, grape jelly and strawberry preserves, with Accompaniments and Miscellaneous contributes beer battle, homemade noodles, onion rings and homemade soap!

The final chapter is Melting Pot, and showcases myriad of dishes from around the world ~ quiche, Creole beans, potato dumplings, Pfeffernuesse, lasagna, gazpacho salad, a Greek veggie stew, chili con queso, flan, sukiyaki and chop suey.


The Music and Food of Spain, published in 2001.  The set contains both a cookbook and a CD filled with classical Spanish guitar music. The recipes were compiled from restaurants in Spain as well as fine Spanish restaurants in the United States.

With only three "categories" of dishes represented, we begin with Tapas (small plates) which consist of duck turnovers, duck livers l'orange, grilled squid in ink sauce, Spanish bean soup, cold crawfish bisque, stewed potatoes with chorizo, garlic soup, crab & chorizo omelets, seafood crepes, potatoes stuffed with cod salad, gazpacho salad, red mullet & prawn salad and a potato salad with salmon.

Entrees featured include grilled beef tenderloin with bleu cheese & garlic potato chips, rabbit stew, partridge, squab with dates, scallops with brandy, fish baked in salt and paella.

For Desserts we are given the option of chocolate plantain mousse, flan, poached pears in puff pastry, mango mousse, caramel custard and figs stuffed with pistachios.

Thrifty Cookbook Wednesday #2 ~ Fifty Shades and Fireside Feasts

Fifty Shades of Chicken, published in 2012.  First off, I have not read the book or viewed the movie (nor do I have plans to do so), but since chicken is one of the few things I can eat (food allergies) - I snapped this book up for the recipes. That being said, the chapters (three in all) must be a play on the book's subject matter.

Up first is The Novice Bird (simple recipes for the beginner) which offers vanilla chicken, roasted chicken with cherries & herbs. jerk chicken, roasted chicken with tangerine & sage (trussed), Coq au Vin, BBQ chicken sandwiches, plus fried or fricasseed chicken.

In Falling to Pieces, the bits & parts of the bird are used in the dishes, which include wings, whipped livers, chicken fingers, chicken hash, roasted thighs with apples & cinnamon, a green goddess chicken salad, chicken breasts with balsamic & rosemary and "dripping" thighs ~ made with sweet & sour onions.

The last chapter, Birds Gone Wild, features roasted chicken with truffle butter, skillet roasted chicken with golden onions & lemon, roast chicken & chorizo salad, chicken Parmesan croquettes, pot pie, beer can chicken, tandoori chicken, sliders and a chicken sub sandwich.

Fireside Feasts & Snow Day Treats, published in 2012. Comfort food for winter entertaining, the book is filled with many luscious photos.

Snow Day Snacks jump starts the recipes with a panchetta & onion tart, fondue, cheese & basil souffles, quiche, carrot & chickpea pancakes, dips, spare ribs, cheese straws and potato & butter bean fritters, while Cold Day Comforts offers French onion soup, minestrone, split pea & sausage soup, pumpkin-coconut soup, beef pho, a variety of relishes & flavored butters, scones, gratins (ham & blue cheese, salmon or broccoli & potato), smoked trout hash and risotto (saffron or barley).

The options in Fireside Feasts encompass mac & cheese, stew (sausage, pasta & bean, sweet potato, spinach & chickpea or pork), Moroccan chicken pie, fish pie, casseroles, braised duck, goulash, lamb tagine, Thai red beef curry, lamb shanks with lentils and a winter veggie bake, with Winter Salads pitching a cheese, apple & hazelnut salad, roasted sweet potatoes with macadamia nuts, Spanish bread salad, poached chicken & brown rice and a delightful bleu cheese & steak salad.

Moving to to Indulgent Treats, a few of the notable dishes  are hazelnut cheesecake bars, chocolate sea salt cookies, rhubarb custard, pecan & bourbon tartlets, Dutch apple pie, a rice pudding trifle, strudel, pavlova, Chai pineapple cake, mulled wine & cranberry tea bread and stollen. A Cup of Cheer closes out the book with libations - both hot and cold ~ black olive martini, harvest punch (made with cider), coffee punch, mulled port, rosemary milk and the polar bear (milk, cream, white chocolate & Kahlua).

Thrifty Cookbook Wednesday #1 ~ Moosewood and Longaberger

Moosewood Restaurant Daily Special, published in 1999.  There are 275 recipes for soups, stews, salads and more that showcase fresh seasonal produce, ethnic flavors meatless food products that form the core of the Moosewood's restaurant cuisine. The introductory chapter offers tips and hints for lowering fat and transforming leftovers.

The first chapter Soup,  delves into stocks (vegetarian, Asian, mock chicken and roasted veggie), before digging into heartier fare with vegetable soups ~ artichoke heart, Caribbean sweet potato with coconut, tomato garlic, lemongrass dumpling, Grecian Isle stew (eggplant, olives & tomatoes), Indian roasted eggplant a pepper-pot, zucchini & rice and Russian cabbage.  Bean, Grain & Rice soups are represented by wonton, garbanzo, a veggie pistou, wild rice & mushroom, minestrone (with different recipes for winter, autumn, spring and summer),  matzo ball, miso noodle rice & tofu, lentil and Asian bean curd.

Creamy dairy options include Welsh rarebit, Santa Fe chowder, creamy potato with cabbage, Chinese velvet corn soup, and cream of spinach, mushroom or asparagus, while chilled soups are comprised of fennel vichyssoise, gingered plum, cherry berry beet, cucumber yogurt, mango, cherry almond minted pea and avocado tomatillo. Rounding out the soup dishes are seafood soups with Caribbean shrimp & vegetable, catfish gumbo, Portuguese mussel, tamarind pineapple fish soup, and a Venetian seafood stew with polenta croutons (the stew is filled with mussels, clams & shrimp).

Moving to the next chapter - Salads - we start with main dish salads ~ Thai noodle, 3 bean pasta, wilted spinach & Portobello mushrooms, quinoa & corn, orzo and pesto stuffed tomatoes, couscous, a curried rice salad, Bulgar wheat with grapes and an Asian beet with tofu dish. A few of the recipes in the simple vegetable and side dish salads are an Alabama hot slaw, summer millet, roasted potatoes & tomatoes, seaweed salad, a Mediterranean orange & olive, curried potato salad, fennel with blue cheese, figs & endive, plus pears with blue cheese and finally an asparagus and snow pea salad.

The last set of salad recipes center around seafood ~ curried scallops & noodles, lemon rice & seafood, a seafood paella and tropical fruit with shrimp.

We end with Accompaniments which consist of dressings (creamy herb tofu, lemon tahini. ginger miso and zesty feta), biscuits, popovers, corn bread, focaccia, baked tofu, paneer, notes on edible flowers, pesto (parsley, cilantro lime) goat cheese toasts and scallion pancakes.

Entertaining with Longaberger: Celebrating the Seasons, published in 2003. Each chapter contains menus, recipes and crafty projects along with tips, hints and a to-do list for a variety of occasions.

The first chapter, Party Planning, offers pointers on the guest list, budget, theme, invitations (paper or electronic), the menu and special touches (place cards, lighting, etc).

The recipes begin with Winter (holiday open house, Christmas breakfast, etc) and include smoked turkey breast sandwiches, smoke salmon spirals, fudge, bread pudding, a breakfast casserole, baked apples, French toast, banana crumb muffins, chili and snowball cookies, followed by Spring ~ with Easter offering glazed ham, au gratin potatoes, almond cream cake and projects including place cards and info on various napkin folding techniques. Other celebrations featured are Mother's Day (bacon bites, pancakes) with a decoupaged frame as the crafty idea and a bridal shower consisting of raspberry lemonade, mango mint iced tea, asparagus salad curried chicken tea sandwiches and fresh fruit tarts.

Summer is filled with menus for al fresco dining (grilled halibut, fresh berry parfaits) and the 4th of July (fiesta taco dip, crabby orzo salad, Amish style baked beans and golden pound cake) with crafty projects represented by summer flower potpourri and memory books. Moving to the next season, Fall, we are treated to menus for a tailgate party ~ sandwiches (garden crunch or chicken), a chilled penne salad and chocolate pecan bars, while Halloween offers the usual suspects (pumpkin faced cupcakes and caramel apples). Of course the menu for Thanksgiving is filled with many yummy classics ~ roasted turkey, chestnut dressing, maple sweet potato pie and an apple-blueberry crumble pie.

The last set of menus are for Anytime at All and a few of the selected dishes are comprised of trail mix and ants on a log (Zoo Day), spicy chicken tacos and devil's food cake - plus a pinata project (Fiesta) and finally buckeyes, shortbread, whoopie pies and caramel bubble bread to sell at a Bake Sale.

Tillman Lane Estate Sale Cookbooks ~ American Side Dishes and Home Food

Best American Side Dishes, published in 2005.  Another Cook's Illustrated book filed with recipes and over 250 helpful illustrations depicting techniques, hints and detailed information on ingredients.

Appetizers are up first with spiced nuts (pecans with rum glaze, Indian spiced cashews with currants), marinated olives or mushrooms, roasted bell peppers (with a very meticulous illustration), cheese hors d'oeuvres ~ marinated feta, dates with Parmesan, cheese straws, plus tips for creating a cheese tray. Also included are recipes for sweet potato chips, dips (green goddess, smoked salmon with dill & horseradish, spinach), hummus, Baba Ghanoush, roasted red pepper spread, smoked salmon mousse, crab cakes, costini, bruschetta,  nachos, salsa, guacamole, Buffalo wings, spring rolls and bacon wrapped shrimp.

Salads follow with a Salad 101 illustration outlining cleaning, dressing & tossing greens, many vinaigrette options (balsamic, lime shallot or orange sesame), mayonnaise, dressings (creamy garlic, green goddess), plus a plethora of yummy salad options ~ Greek, spinach, roasted pear, an orange, avocado & watercress salad, sesame lemon cucumber, Moroccan style carrot (oranges, honey & cumin), coleslaw, three bean, pasta with eggplant, sesame noodle, a few classics ~ Cobb, chopped & chef ~ plus the usual potato (French, German, etc), macaroni and rice.

Vegetable Sides and Casseroles offers up stir fried asparagus, roasted beets, braised Brussels sprouts, cauliflower gratin, corn (grilled, sauteed or creamed), ratatouille, garlic lemon green beans, a slow roasted tomato gratin and stuffed tomatoes or zucchini.

In Potato Sides and Casseroles, a few of the offerings are mashed potatoes, colcannon (Irish dish of mashed potatoes with kale), twice baked potatoes, Greek style potatoes (garlic, olive oil & lemon), fries (French, steak, oven), latkes, Pommes Anna and candied sweet potatoes.

The final chapter covers Rice, Grain & Bean Sides and Casseroles contributes pilafs, Mexican rice, baked brown rice (the same recipe I use!), orzo, couscous, risotto cakes, polenta, noodle kugel and Boston baked beans.

Home Food, published in 1995. Forty four chefs share menus and 160 recipes they prepare on their night off from their "day" job. The chefs are all U.S. based with a high concentration in New York and California - as to be expected.

A few of the selected Appetizers include grilled polenta with grilled mushrooms, grilled oysters,  pan fried soft shell crabs. shrimp escabeche, Thai crab cakes and golden caviar on croutons, while Salads consist of tuna salad with scallion pancakes, a marinated pepper salad, grilled asparagus with raspberry vinaigrette, seaweed & lobster, pear with sweet Gorgonzola, watermelon & sweet onion and an orange, beet & dandelion salad.

In Soups, we are offered Northwest mushroom, pumpkin with polenta croutons, yellow gazpacho with fresh crab, creamy corn with veggies, pumpkin & yam, a Texas seafood chowder, fish soup and a pork and egg drop miso, with Sides are comprised of buttery egg dumplings, drunken beans with tequila, country style potato tarts, prawns & greens, a rice & noodle pilaf, stuffed avocados with Portobello mushrooms, Creole cooked artichokes, stewed green lentils, jalapeno spoon bread, glazed carrots & turnips, grilled eggplant & herbed goat cheese sandwiches and fried sweet potatoes with raisins & marshmallows.

Moving onto Entrees, we are given the options of thyme-rosemary veal rack, sauteed shrimp & roasted eggplant lasagna, chipolte glazed ribs, lobster pie, baked salmon with spinach, granny's meatloaf with green apple ketchup, bacon wrapped loin of rabbit, grilled saw bass, stewed rabbit with onions, salmon with lentils, chili-cured beef fillet, chicken osso bucco, tamarind & chili barbecued lamb chops, swordfish wrapped in bacon, teriyaki chicken and duck legs braised in red wine.

We end with Desserts ~ frozen porcupine cheesecake, summer berry almond tart, honey peppercorn ice cream, coffee gelatin, lemon polenta cake, cappuccino souffle, panna cotta, a raspberry mousse cake, baked figs with creme fraiche, blueberry nectarine pie, pumpkin creme brulee and a sweet potato pecan pound cake.