Thrifty Purchase - Portland's Palate

From Portland's Palate: A Collection of Recipes from the City of Roses, published in 1992. Recipes collected by the Junior League of Portland, Oregon that reflect the unique blend of cosmopolitan flair and small city friendliness. Each chapter features commissioned illustrations by Jennifer Winship Marks.

The first chapter, Appetizers and Beverages, offers pita crisps, chicken won-ton with mustard sauce, curry pate, Moroccan eggplant salsa, berry patch cheese ring, Parmesan puffs, herbed mushroom terrine, cafe mocha punch, red sunset sangria, Eskimo latte and hot spiced cranberry cider, while Salads and Dressings features a color wheel walnut salad, classic fruit salad, curried coleslaw, green pea salad, Mediterranean potato salad (potatoes,green beans, capers, dill & olive oil), spicy sesame salad plus creamy nutmeg dressing, tangy celery salad dressing and herbed garlic & Parmesan croutons.

In Bread and Muffins, a few of the options include sour cream crescent rolls, cheddar pepper bread, double cinnamon rolls, cranberry upside down coffee cake, cinnamon coffee bars and a few muffins (orange-pineapple or caraway cheese), with Soups and Sandwiches doling out BBQ crab soup, cioppino, bay shrimp chowder, green chili corn soup, lemon mushroom bisque, creamy brie soup,  red potato stew, cucumber tea sandwiches, turkey with cheese in puff pastry, lamb gyros and dilled Ruebens.

Vegetables and Side Dishes encompass a fresh tomato tart, zucchini rellenos, double orange carrots, Walla Walla onion casserole, herbed wild rice and leprechaun potatoes (dill, spinach and sour cream), with Eggs, Cheese and Pasta dishing out calico quiche, a cheese blintz souffle, crepes, lemon clam spaghetti, prosciutto & asparagus pasta and angel hair souffle.

Moving onto entrees, we first encounter Beef, Pork and Lamb ~ teriyaki flank steak, pepperpot beef, chili, ginger thyme pork roast, spit roasted cinnamon pork, lamb stew or lamb chops with feta cheese, then Poultry and Game ~ Thai curry chicken, chicken Wellington, Mu Shu chicken, Dijon chicken & artichokes, cilantro chicken, green chicken enchiladas and lemon roasted Cornish game hens.

Seafood and Sauces rolls out peppered shrimp, prawns in vermouth, grilled citrus salmon, Dungeness crab fondue, salmon Florentine, chili & crab enchiladas, plus a few sauces ~ orange soy marinade, creole sauce and Dijon dill sauce.

Closing out the recipes are Cakes and Pastries, offering chocolate  hazelnut clusters, chocolate mocha dots, rocky road fudge bars, chocolate cheesecake brownies, a cranberry torte, chocolate velvet (ladyfingers with chocolate & kirsch) , walnut pumpkin cheesecake, cherry berry compote, marionberry pie, blackberry apple crunch, lemon curd and chocolate raspberry truffles.

50 Cent Cookbooks ~ Hay Day Country Market and Moosewood Desserts

Hay Day Country Market Cookbook, published in 1998. Over 250 recipes from the eponymous New England farm stand/market.

Great Beginnings gets the ball rolling with muffins (jam filled corn, banana-berry, maple glazed cranberry walnut), whole wheat currant scones, banana pecan coffee cake, double corn waffles, pecan date pancakes, summer fruit ambrosia and a triple berry smoothie, followed by Small Pleasures which features meringue pecans, roasted eggplant stuffed tomatoes, marvelous mushroom dip, tomato pesto mayonnaise, roasted chile peppers con queso, chunky clam & bacon dip, lady apples filled with chicken liver pate, Belgian endive with smoked trout pate, fresh ginger beer and spiced cranberry apple wine.

A few of the selections in Soups & Breads include Mediterranean bean soup, Vermont cheddar chowder, curried chicken & basmati rice soup, sweet corn & lobster chowder, winter squash bisque, shiitake mushroom barley soup, chilled salmon chowder, chunky tomato & bacon scones. cheddar chive biscuits, best ever potato bread and peasant bread. Salads for All Seasons dishes out new potatoes & fiddlehead ferns, a buttermilk ranch potato salad, creamy mustard slaw, a spinach & citrus salad with cranberry vinaigrette, BLT pasta salad, Texas caviar and a quinoa-tabbouleh salad.

Entrees are explored in the Main Attraction which showcases Kona crusted beef with sweet onion jam, pork & apple chili, lamb & red onion kebabs, a chicken & olive stew, mango chicken salad, grilled duck breast with a citrus-cherry relish, East Coast fisherman's stew, sesame ginger grilled tuna steaks, martini glazed salmon, shrimp & jasmine rice stir-fry, crab cakes, confetti lobster salad, couscous vegetable lasagna and a veggie pasta frittata.  A Harvest of Vegetables & Grains consists of oven roasted beets, red onions & oranges, quinoa stuffed mushrooms, lacy two potato pancakes, wilted radicchio with Gorgonzola & walnuts and grilled ratatouille vegetables.

Of course we can't forget the desserts in Sweet Endings ~ bourbon apple walnut pie (made by the previous owner & marked "good"), a blackberry mango tart, berries in passion fruit cream, cherry-apple pecan crisp, key lime pudding cakes, a gingerbread peach upside down cake, lemon sugar snap cookies,  biscotti  (chocolate hazelnut, cranberry almond), raspberry almond thumbprints, maple cashew crisps and mochaccino brownie wedges.  We end with The Pantry - staples and other recipes used throughout the book ~ pesto, remoulade, oven baked croutons, fresh tomato marinara sauce, classic ratatouille, basil infused olive oil, black peppercorn dressing, hickory smoke BBQ sauce, stocks, pastry, honey BBQ sauce and a sweet butter corneal crust.

Moosewood Restaurant Book of Desserts, published in 1997. With 250+ new recipes! Since I own the other books from Moosewood, I certainly couldn't pass this one by ~ especially for the mere price if 50 cents...

The recipes begin with Easy Fruit Desserts which consist of raspberry poached apricots, plum toast, broiled figs, sour cream fruit dip and compotes (Southern, Jewish holiday or fig, pear & orange), followed by Cobblers & Crisps which encompass a blackberry slump, strawberry mango or blueberry cobblers, tropical fruit crepes, ginger pear puffed pastry, a cherry almond crumble, a chocolate cherry calfouti and a few crisps (cranberry pear, triple ginger apple or apple raspberry).

A few of the options in Pies, Tarts & Filo Pastries include a blueberry cherry pie, plum strudel, butterscotch banana cream pie, green tomato mincemeat pie, a caramel apple tart tatin, Scandinavian berry pie, chocolate date walnut baklava and orange meringues, with Layered or Filled Cakes contributing a cassata cake, chocolate espresso roll, banana bourbon cake, lemon jelly roll, a frosted orange layer cake, hazelnut torte, a coconut lemon layer cake, a Texas Italian cream cake and a mocha walnut torte.

Pound Cakes and Other Cakes is filled with  a Hawaiian chiffon cake, a date orange cake, a variety of pound cakes (brandied raisin sour cream, pecan cardamon, polenta or chocolate hazelnut orange), zucchini spice cake, orange coconut angel-food cake, an olive oil & citrus cake, an Irish whiskey cake and a Greek walnut yogurt cake, while Cheesecakes, Cheese Pies & Parfaits doles out a torta di ricotta, cheesecakes ( cappuccino, tangerine, low-fat vanilla and tropical tofu) and a few parfaits ~ banana sour cream or yogurt cream cheese.

Moving onto Cookies & Bars, we encounter butterscotch oatmeal lace crisps, guava pinwheels, Italian sesame cookies, chocolate crispy rice macaroons, ginger brandy cookies, anise almond biscotti, pistachio shortbread, black & white brownies, chocolate cranberry crunch, spiced pumpkin squares and lime pecan bars. Puddings & Custards introduces butterscotch tapioca, a creamy rice pudding, pots de creme a l'orange, Savannah banana pudding, coffee flan, mango mousse, lemon bread pudding and a Russian apple bread pudding.

There are a few more Frozen Desserts ~ grapefruit tequila slush, melon Midori slush, strawberry sour cream sherbet, chocolate hazelnut semi-freddo, spumoni, cream puffs and peanut butter ice cream pie, as well as Muffins, Cupcakes, Breads & Coffeecakes ~ lemon loaf, cinnamon honey cake, cranberry orange coffeecake, chocolate babka, a pear & almond pizza and pumpkin cranberry muffins.

Among the Dessert Beverages, we find apricot lassi, a creamy coffee shake, sunset punch, a tropical fruit colada, a Manhattan papaya frappe, mulled cider and Bunne (Ethiopian style coffee), while Sauces & Toppings dishes out rum sabayon, champagne Zabaglione. rum custard and cherry, orange, dried fruit, vanilla & bittersweet chocolate sauces.

Finishing up the chapters, there are Confections ~ spiced nuts, mocha grappa truffles, candied citrus zest and stuffed dried fruit and a few Moosewood Classics ~ fresh fruit trifle, apricot baklava, 6 minute chocolate cake, Southern nut pie Eudora, gingered plum sauce and fudge brownies.

Last of 2015 Cookbook Purchases ~ Justin Wilson Homegrown Louisiana Cookin'

Justin Wilson Homegrown Louisiana Cookin', published in 1990. Over 300 new recipes!

A few of the Appetizers featured include shrimp ceviche, marinated crab claws, oyster fritters, Mardi Gras doubloons (carrots, purple onions & bell peppers), squash squares, stuffed okra and a few spreads (sardine, peanut butter, bacon & onion or chicken), with Salads & Dressings offering coleslaw, a crawfish salad, cucumbers & onions, seafood options (blue crab, oyster or fish), a pork salad and a brown rice salad.

In Gumbos & Soups a few of the selections are crab bisque, fish & tomato soup, red bean gumbo, oxtail & lentil soup, seafood gumbo, stocks (chicken, fish ham or veggie) and a rabbit & andouille gumbo, while Sauces & Gravies doles out roux, lemon butter sauce, BBQ sauce, mayonnaise, mint sauce, stewed figs, remoulade, cayenne tartar sauce and pecan praline sauce.

Moving onto Rice, Pasta & Dressings, we encounter dirty rice, jambalaya (either chicken or sausage) and lots of dressings (aka stuffing) ~ oyster, cornbread, rice, pecan, eggplant or sweet potato. A wee chapter, Poultry & Eggs, dishes out a plethora of ways to cook chicken (fried, smothered or peachy), deep fried turkey, duck with pears & wine (what is it with wine and pears????), crab quiche and an oyster omelet.

Stepping up to the entrees, up first is Seafood, which consists of  crab meat au gratin, broiled soft shell crab (my favorite!), crawfish boudin, fish & potato cakes, catfish roll-ups, crawfish pie or stew, BBQ oysters, Cajun popcorn, shrimp pilau and a shrimp loaf, succeeded by Meat & Pork which encompasses a pork tenderloin with stewed figs, backbones & turnip greens, a ham & lamb loaf, rack of lamb with fresh peaches, beef ribeye stuffed with pecans, meat pies, beef short ribs with spaghetti, and beef tongue in brown gravy.

There are a few recipes for game ~ venison roast with gravy, stuffed reindeer with berries, alligator sauce piquant and frog legs with mushrooms, followed by Vegetables which are comprised of red beans, rum baked beans, cabbage rolls, caponata, collards & ham hocks, an eggplant strata, mirliton, okra & shrimp Maurice, andouille & potatoes, fried sweet potatoes and butter turnips.

Winding down, Breads offers corny hush puppies, biscuits, calas, beignets and dumplings, with Desserts contributing bread pudding, brown rice pudding, king cake, peach sherbet, fig cake and pralines. Of course NO cookbook from Louisiana would be complete without a few Beverages ~ sazerac, mint juleps, home brew, milk punch and cafe Brulot. The last chapter covers Preserves with Tangipahoa (dad's home  parish & where I attended college!) strawberry jam, mayhaw jelly, Louisiana hot sauce, bell pepper relish and hot pepper or mint jelly.

Last of 2015 Cookbook Purchases ~ Food & Wine One Dish Meals and Capital Celebrations

Food & Wine:Quick from Scratch - One Dish Meals Cookbook, published in 2004. Each recipe includes a suggested accompanying wine for the meal.

Pasta is the starting point and we are offered whole wheat pasta with tofu & cucumbers, linguine with tuna, capers & olives, country style rigatoni, baked shells with pesto & mozzarella and orzo with chicken & shiitakes, followed by Rice, Couscous & Polenta which consists of dirty rice with shrimp, salmon with Thai rice salad, lamb briyani, shrimp with minty couscous salad, flank steak over corn kernel polenta and couscous with chicken & chickpeas.

Soups and Stews contributes Tuscan tomato bread soup with mussels, salmon & corn chowder, Asian chicken noodle soup, gumbo, turkey & sweet potato soup, shellfish stew and beef keema, while From the Oven or Grill doles out roasted chicken with asparagus & new potatoes, pork chops with mushroom bread pudding, grilled Cornish hens, moussaka and grilled spice rubbed pork tenderloin.

A few of the dishes in Stove-top Cooking include red snapper on rice, chicken chilaquiles, caper stuffed veal, sukiyaki, a potato, salami & cheese frittata and Szechaun shrimp, with Pizza, Sandwiches & Etc. contributing clam pizza, shrimp po-boys, fajitas, sun dried tomatoes, sausage & fontina pizza and chicken Parmesan heros.

We end with a few Salads ~ Caesar with shrimp, chicken & Bulgar wheat,  Persian chicken, Greek, bread salad with fontina cheese & black forest ham, lamb fattoush and a roast beef & broccoli salad with a creamy horseradish dressing

Capital Celebrations: A Collection of Recipes from The Washington Junior League, published in 1997. The second cookbook from the league, the dishes represent the best of the region and feature recipes that are elegant and simply prepared.

As always we begin with Appetizers, which consist of dips (crawfish, roasted red pepper, cucumber or peanut), a tomato tart with olives & cheese, mushroom toast, brie (roasted garlic, with mushrooms & sage, or with blueberry chutney), bacon wrapped stuffed dates, an oyster loaf, fish terrine and spring rolls, followed by Brunch and Breads which contributes a spinach sausage brunch casserole, a grits casserole, sausages in puff pastry, pecan pancakes, Maine blueberry cake, muffins (herb cheese, Jack o lantern, oat bran or lemon poppy seed) and blueberry orange bread.

Salads and Soups dole out a roasted quail salad with peaches, new potatoes & green bean salad, a Caesar potato salad, chutney melon chicken salad, plus oyster bisque, Mexican corn chowder, potato garlic soup with rosemary butter and Mulligatawny. The Seafood chapter offers crab cakes, shrimp in Cajun red gravy, Thai shrimp & spinach curry, grilled lime tuna kabobs and scallops in garlic & sun dried tomatoes.

Moving on, we encounter Poultry and Meat ~ sesame chicken kabobs, broiled yogurt chicken, champagne chicken & shrimp, portobello mushroom chicken with wild rice, pork with pear sauce, beef with fresh asparagus, stuffed boneless rib roast, Asian flank steak, roast loin of veal, grilled quail with rosemary and grilled lamb with apricot marinade while Pasta and Pizza dishes out penne with salmon & broccoli, rigatoni with sausage, ricotta & basil, chicken Florentine lasagna, artichoke linguine, Szechaun noodles with peanut sauce, fettuccine with shrimp, pasta salad, pizza (with roasted red pepper sauce or zesty white) and risotto.

A few of the Vegetable dishes include a baked spinach loaf, Chinese string beans, artichokes with pancetta, carrot souffle, Vidalia onion gratin sweet potatoes with a pecan crumble, and Cooking with Children dispenses gingerbread cookies, caramel apple dip, chocolate peanut butter bars, a chocolate chip pizza, crescent chicken bundles and Capt'n Crunch chicken fingers.

We end sweetly with Desserts ~ espresso hazelnut cheesecake, fudge brownie cake, a raspberry frangipane
tart, coconut pound cake, gingered apple pear crisp, puff pastry pears, macadamia bars, dark chocolate truffles, biscotti, pumpkin flan, poppy seed almond cookies and fruit crumble.

Estate Auction Bonanza (!!) ~ Southern Living: 40 Years of Best Recipes and Homestyle

Southern Living: 40 Years of Our Best Recipes, published in 2007. Over 250+ recipes culled from the 37,000+ dishes that have appeared in the magazine since its inception in 1966.

We begin with Then & Now which explores food trends,fads and changes in cooking over the decades ~ the 1970's saw the introduction of the crock pot and a rise in recipes for molded or congealed salads, and a spike in the number of recipes utilizing the humble hot dog, while the 1980's heralded fired foods, the debut of of Southern Livings Cooking Light magazine and am increase in microwave friendly recipes. The 1990's saw a surge in quick & easy recipes and fusion cooking, with the 2000's  brought an intense interest in fine wine, a step back to slow cooking and comfort foods and of course the plethora of recipes available via the Internet.

The real recipes begin with Company's Coming with menus for special occasions ~ a romantic dinner offers beef fillets with a cognac-onion sauce, baby blue salad and black bottom pie for dessert - while on the Bayou celebrates Louisiana cooking ~ catfish Lafittte and easy pan biscuits. The dishes in Down Home Fixings include country fried steak, corn pudding and caramel applesauce cobbler with bourbon pecan ice cream and Kid's Choice serving up buttermilk baked chicken and lemon basil potato salad.

Everyday Dinners consist of meatball lasagna, peanut roasted chicken, honey chicken salad and skillet mac & cheese, followed by One Dish Delish which doles out a linguine with meat sauce casserole, shrimp creole and vegetable cheddar chowder.

Southern Classics is filled with spoon bread, hot water cornbread, the best Southern fried chicken, fried catfish, a chicken cobbler casserole, fried okra salad, grits & greens, cream cheese pound cake, brown sugar pound cake, a praline cake, pecan pie cheesecake, pound cake banana pudding and a sweet potato apple cobbler. For Morning Miracles we are treated to biscuits, lemon orange rolls, oat-bran waffles, triple chocolate coffee cake, croissant French toast with strawberry syrup, a BLT breakfast sandwich and a brie & sausage breakfast casserole.

Party Starters dishes out cool lavender lemonade, tequila mojitos, brandy velvet, catfish poppers, shrimp & grits tarts, spicy pecans and blue cheese thumbprints, with Easy Weeknight Favorites offering bacon pasta, lentil & orzo salad, Southern style Cobb salad, a tomato pesto tart, taco soup and turkey piccata. In Brand Name Recipes a few of the options are roast vegetable quesadillas, tomato Florentine quiche, smothered Swiss steak, beefy pizza casserole, peanut toffee shortbread and caramel apple quesadillas.

Up next is Outdoor Cooking with smoky BBQ brisket, hopping John with grilled pork medallions, smoked lemon chipolte chicken, grilled salmon with tangy dill sauce and mesquite smoked Cornish hens, while Light and Loving it features a mocha frappe, smoky hot buffalo chicken pizza, beef & onion stew, corn and poblano chowder, blueberry lime granita, strawberry Napoleons and ky lime frozen yogurt.

Dishes get a bit traditional (some with a twist) in Holiday Memories ~ grapefruit freeze, raspberry brie tartlets, pork fillets with a dark cherry sauce, sesame crusted turkey mignons, roasted quail with cranberry, orange & pecan stuffing, lemon curd pound cake, holiday coconut cake and brown sugar bread pudding. We close out with Our Favorite Desserts ~ chocolate chip supreme cookies, caramel cake, the famous Hummingbird cake (introduced in 1978 and possibly the most requested recipe in the magazine's history), pecan pie cake, chocolate fudge cheesecake, tangerine chess pie, a double citrus tart and ripple divinity.

Southern Living Homestyle Cookbook, published in 2008. Over 400+ recipes ranging from old fashioned classics to new comfort foods - all with a Southern touch. Each recipe offers helpful cooking secrets and make ahead suggestions.

Southern Heritage Treasures starts us off with creole red beans & rice, gumbo, bread pudding with whiskey sauce, sweet potato praline pie, a Florida crab bake, stone crab bisque, rum coconut key line pie, peach butter, smothered quail, Lane cake, Kentucky burgoo, bourbon pound cake, hot tamales, blue corn muffins and a Virginia peanut pie.  In A World of Flavors, we are offered a black fruitcake, chicken cassoulet, fish tacos with mango salsa, paella, a sweet-hot Asian noodle bowl, African peanut stew and sweet noodle Kugel.

A few of the selections in Hearty Homestyle Cooking include whole wheat popovers, chocolate parfaits, flank steak soft tacos, collards & beans risotto, a roasted potato & bacon salad and a chopped vegetable slaw, while Quick and Easy Homestyle Cooking consists of a dulce de leche coffee shake, Greek bread, cheesy bacon corn muffins, turtle cookies, cheeseburger pizza, praline chicken, blue cheese bacon slaw and lemon pilaf.

For Weekend Family Meals a few of the options are pan seared trout with salsa, Parmesan cheese grits, pear skillet cake with caramel rum sauce, chicken lasagna, mustard glazed pork tenderloin, basil butter rolls and s'more puffs.

Up next are Casual Entertaining Menus, filled a plethora of options ranging from a meat & three dinner with roasted chicken, cornbread and a white cheddar & squash casserole to a beach party theme soiree offering baked shrimp, a grilled veggie salad and almond sand cookies. Derby Day contributes tenderloin steaks with sherried cream, asparagus with blue cheese & chive vinaigrette and mint julep martinis, while St. Patrick's Day doles out whiskey glazed corned beef, Irish bread and a roasted beet & sugared walnut salad. A final menu, Game Night, dishes out mango & avocado salsa, white bean chili and butterscotch oatmeal cookies.

The final chapter, Homestyle Favorites, delves deeper beginning with Appetizers and Beverages which encompass honey cardamon crunch, blue cheese walnut wafers, tomato chutney cheesecake, almond ambrosia spread, cheese souffle sandwiches, mahogany chicken wings, elegant shrimp rounds and whiskey snowballs. Breads, Breakfast and Brunches delivers biscuits, ginger scones, sweet potato cornbread, gingery banana waffles, orange coffer rolls, onion & rosemary bread, eggs Benedict, chicken pecan quiche and a grits souffle with Desserts rolling out a chocolate turtle cake, blackberry chocolate spice cake, black bottom pecan cheesecake pie, chocolate amaretto cake, a Bavarian rhubarb tart, pear crisp with lemon sauce, a coffee-coconut tart, lemon trifle, apricot cheese rum turnovers, cinnamon pudding, 10 cups cookies, date nugget cookies, chocolate peppermint brownies, oatmeal carmelitas and toffee.

Moving on, there are Main Dishes ~ sloppy Joe shepard's pie, Cajun pepper steak, Dijon lamb chops, fig balsamic roasted pork loin, grilled chicken with white BBQ sauce, hush puppy battered catfish nuggets and spicy salmon fillets with avocado mayonnaise, followed by Salads and Dressings with a hearts of palms salad, minted fennel with olives, a chopped cilantro salad, couscous & chickpeas, an apple broccoli salad, Greek orzo with shrimp, a black eyed pea salad,  Asian beef salad and a layered cornbread and turkey salad.

In Sandwiches and Soups, a few options are Italian cheese bites, shrimp salad rolls, fried green tomato po-boys, a melted avocado club, spinach, blue cheese, pecan & cranberry wraps, lobster & chive bisque, creole beef stew, turkey chili and Italian sausage soup. The final chapter, Side Dishes rolls out stuffed green beans, broccoli souffle, buttermilk fried corn, sweet onion bake, caramelized onion pudding, sweet potato hash, pecan wild rice, lemon vermicelli and baked macaroni & cheese.

Estate Auction Bonanza (!!) ~ Tuxedos to Tailgates~ and Southern Living Comfort Food

Tuxedos to Tailgates: A Celebration of the Seasons - Recipes and Menus from the Dallas Junior Forum, published in 2003. All the menus are arranged by the four seasons with approximately 7 menus per season with dishes ranging from beverages, appetizers through entrees and desserts.

The first chapter covers Spring and a few of the selected menus/occasions include a Spring buffet with an artichoke & brie spread, a spinach, strawberry & Gorgonzola salad, grilled leg of lamb and chocolate praline layer cake for dessert. The dishes in Tax Day Supper consist of roasted beef tenderloin with wasabi mashed potatoes, chicken chili and lime ice cream, while the menu for Mom's tea dishes out punch, smoked salmon tea sandwiches, dried blueberry almond scones with orange brandy butter and a raspberry & white chocolate cheesecake.

A few more menus for Spring are Company's Coming ~ tomatoes with a mint salsa, baked sea bass with a walnut bread crumb crust & lemon dill sauce and a strawberry meringue torte, while A Bridesmaid's Luncheon offers lime mint tea, cold raspberry soup, chicken & asparagus salad and lemon chess bites.

Moving onto Summer, we are treated to a 4th of July Picnic comprised of a roasted pepper & pesto dip, a bean & eggplant salad, fried chicken, lemon blueberry pie and chocolate espresso cookies, with An Engagement Cocktail Party encompassing champagne punch, lamb riblets, Bombay chicken bites, prosciutto wrapped asparagus, olive bread, key lime bars and pecan dainties.  For the dishes in Family Reunion, we are offered almond tea, curry cheese ball, couscous salad with a cinnamon vinaigrette, corn casserole, beef brisket and fresh peach pie, while a Birthday Brunch is filled with mimosas, green apple & bacon strata, strawberry bread and a nutty orange coffee cake.

Fall has several interesting menus, beginning with a Tailgate Party ~ fiesta dip, teriyaki drumettes, chili, corn & crab chowder, hermit cookies and a mocha sweet cake, followed by a Pumpkin Supper which consists of spicy pumpkin dip, bacon stuffed tomatoes, stew in a pumpkin and dreamy high pumpkin pie.

There is a bill of fare for an Election Day party ~ mixed greens with balsamic vinaigrette, shrimp with firecracker sauce, gumbo and lemon cream cheese cake, while the last menu covers a Harvest Feast comprised of hot feta artichoke dip, sweet potato souffle, blue cheese popovers, crown roast of pork with cranberry sausage stuffing, apple cranberry cobbler and pecan pumpkin pie.

Our last set of menus celebrates Winter, and we begin with a Sweets Swap which is filled with yummy treats ~ orange pecan balls, cherry surprise balls, oatmeal cheesecake cranberry bars, creme de menthe squares, banana pound cake, chocolate rum cake and maple coffee, followed by a Resolutions Dinner Party dishing out prawn & panchetta skewers, garlic prime rib roast, horseradish mashed potatoes and a recipes for the the VERY best chocolate cake.

Winding down, we are given menus for Breakfast in Bed ~ banana raspberry smoothies, apply & carrot muffins, cinnamon rolls and stuffed French toast and lastly a Super Bowl Party which doles out black beans & cheese triangles, avocado rolls, sweet & sour baked beans, beer ribs and apple brownies.

Southern Living Comfort Food: A Delicious Trip Down Memory Lane, published in 2012. More than 150 recipes of wholesome dishes passed down through generations or swapped at supper clubs.

Comfort Food Classics get the ball rolling with beef stroganoff, 3 cheese pasta (mac & cheese), the perfect burger, fried hot dogs, a grilled beer cheese sandwich, slow cooker BBQ pork, classic BBQ ribs, Greek pizza, cola pot roast, chicken fried steak, fried rosemary lemon catfish, BLT potato salad and pimento cheese paninis, which is followed by Breakfast Anytime which offers smoky brown sugar bacon, country ham with red eye gravy, a hash brown casserole, buttermilk & honey pancakes, waffles Benedict, a pecan strusel coffee cake and almond French toast.

Some of the option in Fresh From the Garden include homemade applesauce, fresh corn cakes, cucumber sandwiches, crunchy fried okra, a summer squash casserole, fried green tomatoes, a lettuce wedge salad (making a comeback!) and watermelon rind pickles, with Casseroles and Beyond dishing out creole jambalaya, chicken & rice casserole, linguine carbonara, a taco casserole, chicken lasagna, and a Meican rice & cheese casserole.

In Soups and Stews a few of the options are chicken & wild rice soup, 30 minute chili, baked potato soup, gumbo and beef daube, while Desserts is loaded with so many choices ~ tea cakes, double chocolate brownies, lemon coconut bars, pecan pie brownies, banana pound cake, Mama Dip's carrot cake (again!), red velvet layer cake, German chocolate cheesecake, banana pudding pie, peanut butter pie, cobblers (peach or blackberry), a bananas Foster gratin, creamy rice pudding with praline sauce, peach ice cream and a mocha pudding cake.

We end with Holidays and Special Occasions which encompasses hot water cornbread, holiday ham, cheese straws, curried chicken salad tea sandwiches, homemade limeade, root beer baked beans, caramel apples, roast turkey & gravy, refrigerator yeast rolls, pumpkin chess pie, Southern eggnog and roasted pecan fudge.

Mama Dip's Carrot Cake (From SL Comfort Food) & a carrot souffle ~ Christmas meal, 2015

Estate Auction Bonanza (!!) ~ The Good Housekeeping Christmas Cookbook

The Good Housekeeping Christmas Cookbook, published in 2013. Massive book with over 400 pages of recipes, holiday traditions, memories and tips to celebrate the Christmas season.

An introductory chapter highlights the Christmas countdown with timetables for preparation, shopping tips, advice on make-ahead dishes, quantities for a crowd, turkey hints & tips, table settings and a helpful stain guide.

Festive Beginnings jump starts the recipes with a few Appetizers ~ dips (warm crab, layered white bean & tomato or Tex Mex bean), cocktail meatballs with cranberry sauce, stuffed eggs (dried tomatoes & capers, lemon basil or bacon horseradish), Swiss fondue, cheddar crab puffs, lacy Parmesan crisps, salmon pate and octopus Rockefeller, followed by Paula Deen's Irresistible Holiday appetizers which consist of triple cheese stuffed mushrooms, bacon wrapped dates, cranberry juleps and an apple wassail. There are also a few libations included in Cocktails & Punch Bowls ~ pink lady punch, syllabub and a champagne fruit bowl.

The last section covers Salads & Soups which encompass a cucumber pomegranate salad, orange endive ambrosia, mesculan with peas & pumpkin seeds, a gingered honey fruit salad, squash soup with cumin, chestnut parsnip soup, turkey escarole soup, lobster bisque and green with radish soup. There is a short interlude section with crafting ideas for wreaths and a few lighting tips.

Up next is The Main Event - chock full of dishes & treats galore - beginning with Beef, Pork & Lamb which doles out pepper crusted prime rib, Italian stuffed veal roast, glazed ham with apricots and a pork crown roast with apple pear stuffing, superseded by a Holiday Archives section of feasting on game with recipes for braised pheasant with cabbage, civet of venison and rabbit supreme. Of course there is also a section on Turkey & Other Poultry which dishes out turkey breast with spinach herb dressing, prosciutto wrapped turkey roulade, sage-orange turkey and roast duck with cranberry port sauce.

Ina Garten contributes a cranberry fruit conserve and a herb.apple stuffing bread pudding, before the recipes turn to Fish & Shellfish, featuring chilled salmon with green olive sauce, seafood Newburg and an Italian spiced shrimp casserole. The last section of the chapter delves into Brunches & Buffets with overnight savory French toast, cheddar grits souffle, sausage calzones, enchiladas, chili, a salmon noodle bake and a few crafts ~ centerpieces and decorating with candles.

Sideshows is all about the accompaniments, beginning with Potatoes & Pilafs, which include roasted sweet & white potatoes with rosemary, accordion  potatoes, maple cranberry sweet potatoes and an herbed rice pilaf with cranberries & thyme, followed by a few Stuffing & Breads ~ for stuffing the choices include wild rice & mushrooms, sausage, chestnut & mushrooms, cornbread, butternut squash and herbed oyster, with cranberry & pumpkin scones and cranberry cornmeal biscuits rounding out the breads.

Bobby Flays offers a few Christmas grill suggestions ~ grilled potato salad with blue cheese vinaigrette or honey rum baked black beans, before we move onto Vegetable Sides which are comprised of tarragon peas with pearl onions, broccoli Fanchette saute, Brussels sprouts with brown butter & chestnuts and red cabbage and apples.  From the Archives we are shown corn fritters and celery au gratin, then given a few Relishes & Cranberry Sauces ~ caramelized onion & fennel relish, pineapple & cranberry chutney and marmalade. We close with All Through the House - crafting activities for homemade stockings, Christmas tree decorating tips and homemade ornaments.

Up next are the desserts aka Sweet Finales, and cakes are up first with a chocolate raspberry roll, amaretto apricot cake, lemon ricotta cheesecake, a sticky toffee Bundt cake, followed by Pies & Tarts which treats us to a cherry hazelnut Lizer tart, pumpkin pie with pecan brittle, a pear frangipani tart, and a ganache tart with a salted almond crust. A few selections from the Archive of Nostalgic Christmas desserts are an old-fashioned fruitcake, mincemeat tarts and coffee souffle, while Puddings & Fruity Desserts doles out vanilla creme brulee, panna cotta with berry sauce, cranberry trifle. tiramisu and wine poached pears.

For Cookies, Brownies & Bars, a few options include stained glass cookies, fruitcake drops, walnut cookie balls, macaroons, spritz, pinwheels and peppermint meringue twists. Martha Stewart chimes in a few of her favorite holiday cookies as well ~ Noel nut balls, Vienna tarts, mint brownie bites, cranberry chocolate chunk cookies, butter almond thins, lime triangles and cranberry shortbread.

The last chapter, Holiday Wrap Up, begins with Preserves, Pickles & Other Gifts in Jars, which dishes out apple butter, freezer strawberry jam, fig chutney, a fig & walnut cheese ball, curried soup fixings, citrus marinated olives and cranberry & orange relish. Up next are Quick Breads & Granolas ~ Chai spiced tea loaves, a Cape Cod cranberry loaf, Irish soda bread, hazelnut honey granola and a zucchini cheese loaf - then Candies & Confections which encompass salted caramel bark, truffles, fudge, sweet & sassy nuts, butternut toffee crunch and chocolate dipped pretzels.

One last look at the Archives of Old-Fashioned Christmas candy gives us 5 minute fudge, pralines, divinity drops, maple kisses and sugar plum puffs.

Estate Auction Bonanza (!!) ~ Martha Hall Foose: A Southerly Course and Screen Doors & Sweet Tea

A Southerly Course:Recipes and Stories from Close to Home, published in 2011. Southern cuisine from the heart of the Mississippi delta region, each recipe is preceded with an amusing anecdote about the dish.

Appetizers and Passed Plates start us off with rum tum tiddy (tomato soup, cheddar & pecan bars), bacon crackers, pickled eggs & sausages, crawfish bread, oyster casino, burgundy duck, rabbit terrine and venison meatballs, while Salads, Soups and Dressing consist of pimento cheese soup, dumpling soup, chicory salad with coffee molasses vinaigrette, dandelion cracklings, hominy salad, peanut slaw, a plum salad, alligator pears (avocados) & bacon and just one dressing - feta.

A few of the options in Vegetables and Grains include creamed onions, sugarcane sweet potatoes, skillet fried corn, bamboo shoots with black bean sauce, pigeon peas & rice, sweet & sour salsify and squash blossoms (dipped in a tempura like batter & fried), with Entrees and Main Dishes contributing chilies rellenos, stuffed mirliton, pan fried trout, quail with shallot gravy, peanut chicken, blackberry lamb chops, jalapeno rolled venison and grilled frog legs.

Desserts close out the book with a satsuma tart, cantaloupe mousse, poppy seed cakes, carnival funnel cakes, a chocolate honey cake, plum cheesecake bars, strawberry crepes, rice pudding with lemon sauce, figgy pudding and floating islands.

Screen Doors and Sweet Tea: Recipes and Tales from a Southern Cook, published in 2008. Over 150 recipes featuring Southern food with a contemporary flair - the author is the also the Executive Chef at the Viking cooking school in Greenwood, Mississippi.

To start us off are drinks and appetizers in Mailbox Happy Hour and Pick Up Party Food with juleps, bloody Marys, cantaloupe daiquiris, milk punch, sweet tea (of course!), cherry vanilla cream soda, buttermilk bacon pralines, cheese straws, smoke tomato canapes, delta hot tamales, prawn toast, catfish ceviche and New Orleans BBQ shrimp (I make this at least once a week!), followed by Luncheons, Salads and Dressings which consist of West Indies salad (made with crab), chicken salad, lunch counter egg salad sandwiches, ambrosia, lady pea salad, tabbouleh, 3 day slaw, comeback sauce and cottonseed oil & vinegar dressing.

Gumbos, Soups, Dumplings and a Bisque offers gumbo (z herbs, duck & sausage, seafood or chicken & okra), crawfish rice & corn bisque, red beans & rice, turtle soup and sweet potato dumplings with Dishes from the Backyard and Kitchen doling out fried chicken, smoked turkey, mahogany glazed game birds, Chinese grocery pork roast (char siu), Barq's root beer glazed ham, blue cheese porterhouse, chicken fried steak, cabbage rolls, muscadine lamb chops, salmon croquettes and pecan smoked catfish.

Vegetables are on the menu in Field Peas, Greens, Sides and the Like, which are comprised of field peas with snaps, molasses baked beans, corn & red pepper pudding, baked sweet onions, sunflower squash, pecan rice, cheese grits and inside out sweet potatoes. Hot from the Oven features biscuits, cornbread, overnight dinner rolls, cornbread sticks, pain perdu and Biloxi banana bread.

We arrive at The Sweetest Things, which is filled with many luscious desserts ~ lemon icebox pie (another favorite of mine), peach fried pies, dewberry dumplings, ginger molasses cookies, dark secrets (fudge squares), polka dot shortbread, brown sugar angel food cake, the devil's own cake (AKA red velvet), divinity, Southern Comfort caramel cake, orange sherbet and Ponchatoula strawberry shortcakes (named after my dad's hometown and one town over from where I attended college).

Estate Auction Bonanza (!!) ~ Lighten Up Ya'll and Savannah Chef's Table

Lighten Up Ya'll: Classic Southern Recipes Made Healthy & Wholesome, published in 2015. Written by one of my favorite cookbook writers, the recipes are Southern staples with a healthy and lighter twist.

Starters and Nibbles offers a sinless 7 layer dip, grilled shrimp & pepper poppers, smoky eggplant dip, cornmeal crusted chicken bites and a baked onion (think blooming onion - but with less fat!), while Salads and Slaws  contributes curried shrimp salad, grilled potato salad, broccoli slaw, quinoa Cobb salad with green goddess dressing and an apple, raisin & carrot slaw.

From the Garden treats us to stuffed tomatoes, oven fried okra, summer squash lasagna, braised collards and roasted sweet potatoes & pears, with Grains, Grits and Other Starchy Goodness doling out new soul Creole dirty rice and a buttermilk potato gratin.

In Seafood and Shellfish, a a few of the options include lemon braised North Georgia trout, miso glazed catfish, citrus grilled shrimp, Gulf coast seafood stew and a smoky seafood etoufffe, while Poultry consists of peach chicken breasts, spicy Creole turkey cutlets, sweet tea brined turkey tenderloin, and honey mustard Carolina quail.

Pork, Beef and Lamb encompasses bourbon grilled pork chops, cocoa crusted top sirloin, rack of lamb with pecan mint sauce and coffee braised pot roast, with Soups and Stews dishing out chicken tortilla soup, garlic chicken & greens with herb dumplings, damn good dawg chili (shout out to UGA!), Georgia shrimp & corn chowder and peach/tomato gazpacho.

Buttermilk biscuits, cheesy jalapeno beer bread muffins, lemon chia seed cake and multi-grain pecan waffles are featured in Biscuits, Breads and Baked Goods with Sweet Indulgences offering apple hand pies, old fashioned buttermilk pie, citrus pudding cake, carrot cake, Texas sheet cake and cream cheese swirl brownies.

Savannah Chef's Table, published in 2013. Over 65+ signature recipes from iconic local dining establishments located on Savannah, Georgia. In addition to the recipes, there are brief introductory notes for each restaurant.

The following are a few of the restaurants and dishes featured in the book:

Alligator Soul - shrimp & grits
Angel's BBQ - peanut collards
Belford's Seafood & Steak - she crab soup
Chocolat by Adam Turoni - fig & cognac truffles
Crystal Beer Parlor - Greek tacos
Garibaldi Cafe - veal chops with wild mushroom brandy cream
Leopold's Ice Cream - olive & cream cheese sandwich
Local 11Ten - apricot glazed grilled pork chops
Lulu's Chocolate Bar - Jameson walnut tart
Magnolia Bakery Cafe - chicken herb crepes
Mrs. Wilkes Dining Room - famous fried chicken and BBQ pork
Noble Fare - Duck Duck No Goose (crispy duck breast with duck confit risotto)
The Olde Pink House - crispy cornbread oysters
Rocks on the Roof - chicken waffle sliders
Sammy Greens - Mediterranean chop salad
Sapp Grill - benne crusted black grouper
Shoofly Kitchen - turkey & cheddar sandwich with apple chutney and bacon
Sol Fusion Restaurant - tequila lime skirt steak salad
The Sundial Cafe - margarita scallops
Taco Abajo - cilantro line shrimp tacos
The Tea Room - lapsang poached chicken salad
Wiley's Championship BBQ - redneck nachos (potatoes with BBQ pork, cheese & jalapenos)
Zunzi's - curry stew

Estate Auction Bonanza (!!) ~ Southern Living Christmas: Big Book of Christmas and Christmas in the Kitchen

Southern Living Big Book of Christmas, published in 2010. An all-in-one guide to a spectacular season, this book is filled with over 300 pages of recipes, crafts and decorating tips & ideas.

Beginning with Decorating All Through the House, there are 25 wreaths to make, cottage decor advice and tips for decorating the mantle, followed by Do It Yourself Holiday Style offering hints on centerpieces (made with fruit, ornaments and tiny gifts) and decor pillow ideas. Setting the Scene contributes table setting and centerpiece advice, plus a few themed options ~ holiday bowl (candles), harvest celebration (pumpkins) and lighten up (red accents with green tableware).

The recipes begin with Celebration Menus ~ starting with 12 menus of Christmas consisting of themed menus with fare ranging from appetizers to desserts. A sampling of the menus include a beef tenderloin repast comprised of smoke trout & pecan crostini, bacon wrapped beef tenderloin in Madeira sauce, balsamic greens and a dark double chocolate chunk cherry cake. Turkey and all the trimmings offers a green salad with a cranberry champagne vinaigrette, roast turkey with cider rosemary gravy, ginger rum carrots and a caramel chess tart, while an English feast supplies a rib roast with horseradish, blue cheese Yorkshire pudding and chocolate bread pudding.

Some of the dishes in the Southern holiday supper are oyster stew, brined pork roast, maple mashed squash with candied pecans and apple cheddar corn bread, while the mother and daughter holiday tea menu doles out turkey finger sandwiches, pink lemonade and the pink princess spread (cream cheese and strawberry jam). Vegetarian nights offers an onion & mushroom bisque, black eyed pea cakes and pumpkin pecan layer cake, with the brunch buffet menu dishing out spinach & Gruyere tarts, a ham & hash brown breakfast casserole and tropical fruit with ginger syrup.

The menu for kitchen party in the kitchen contributes quesadillas, salsa, fajitas and chipotle chocolate toffee, with the countdown to Christmas dinner dispensing crab & oyster bisque, coffee crusted beef Wellington, carrots with country bacon and cardamon scented sweet potato pie.

The next chapter, Favorite Recipes is filled with staff picks beginning with 25 all-time favorite Christmas recipes ~ grapefruit rosemary daiquiris, Florentine artichoke dip, eggnog pie, frozen pistachio cheesecake, double chocolate espresso brownies, seasoned roast turkey, chicken & wild rice casserole and grits dressing, followed by appetizers with appeal which doles out Asian curry dip, sugar & spice pecans and smoked sausage bundles. For the love of eggnog consists of hazelnut eggnog punch, fudge, ice cream, spiced eggnog pound cake and a spectacular croquembouche Christmas tree.

Seasonal favorites include coconut cranberry trifle, cranberry couscous salad and holiday granola bars with our best casseroles contributing a gumbo casserole and a roasted vegetable lasagna, and slow cooker sensations dishing out toffee fondue, Christmas compote and corn & potato chowder.

The recipes in great cakes encompass butter pecan, holiday fig and fresh coconut, with our top ten cookies and brownies consisting of ginger stars, peppermint bonbon cookies, lemon coconut
snowballs, pistachio cranberry biscotti, death by caramel bars and mudslide brownies. A few of the options in the snacks and munchies swap are crispy chocolate popcorn, holiday fortune cookies, sausage ball muffins and pita chips (BBQ, sea salt & cracked pepper or taco).

For gifts from the heart we are offered sea salt chocolate covered turtles, kitchen sink brownies, baby pound cakes and chai tea mix, while lastly Christmas express (30 minutes or less dishes) dispenses a spicy crawfish spread, roasted broccoli with chipotle butter, turkey and black bean chili, Italian sausage bread pizza, chicken with cranberry mojo, deviled eggs with smoke salmon & cream cheese, bourbon BBQ baby back ribs, citrus cheesecake, ambrosia trifle, chocolate almond croissants and gingerbread cheesecake.

Southern Living: Christmas in the Kitchen, published in 2012. The ultimate guide to cooking for the holidays!

Treats for Early Risers gets the balling rolling with muffins (morning glory, applesauce, buttermilk poppy seed and bacon/cheddar corn, vanilla scones, cinnamon-pecan coffeecake, rolls (cinnamon raisin, cherry chocolate cream cheese and apricot pecan), country ham biscuits, breakfast enchiladas, frittatas (tomato herb, bacon & mushroom or eggplant & olives) and creamy cheddar grits, followed by Merry Starters consisting of brandy slush, sangria (frozen Carolina peach), pomegranate or strawberry margaritas, raspberry beer cocktail, hot chocolate (4 recipes), dips (blue cheese bacon, fresh onion basil, BBQ ranch, lime-cilantro and blue cheese hot wing), coconut shrimp, Dixie caviar cups, shrimp & blue cheese spread and quesadillas.

A few of the dishes in Entrees for the Feast include grilled filet mignon with basil macadamia sauce, rosemary roast lamb, sage & pecan pork tenderloin, sweet hot cherry glazed ham, roasted turkey and Cornish game hens with butternut croutons, with Casual Entrees contributing tomato & corn pizza, fresh vegetable lasagna, cheesy chili hash brown bake, oven fried pork chops, sausage & ravioli lasagna, creamy slow cooker chicken, Greek style meatloaf sandwiches and sizzling flounder.

The recipes in All the Trimmings consist of asparagus new potato hash, sweet & sour green beans, carrot orzo, bacon & blue cheese mashed potato bake, cornbread dressing, roasted vegetable gnocchi and a Waldorf chicken salad, while Bread Basket doles out pimento cheese rolls, sticky bun pumpkin muffins, sour cream cornbread and caramel bun pull-apart bread.

Sweet Endings is filled with cakes (lemon poppy seed, chocolate red velvet, sugar & spice, pound cake or apple), Charlotte russe, red velvet trifle, bread pudding (3 recipes), baked winter fruit, pies (peppermint candy ice cream, walnut fudge, pecan chocolate chip), lemon bars, brownies and rosemary shortbread cookies. The last chapter covers Gifts from the Kitchen with orange rosemary cornbread madelines, cinnamon nut palmiers, orange nut balls, coconut joys, bing cherry fudge balls, pecan brittle and cherry pecan bark.

Here's a few photos of my Christmas 2015 meal ~