Friends of the Library Sale - Day 1 ~ The New Banana and Gel Cookery Booklets

The New Banana, published in 1931. After a quick introduction to the banana - the recipes begin with The Banana for Breakfast which consist of griddle cakes and banana toast, followed by The Banana for Luncheon and Dinner which offers bananas with bacon (see back cover photo), fritters and baked bananas.

A few suggestions for The Banana with Meats include glazed bananas with pineapple, banana applesauce or banana stuffed baked apples, while The Banana for Salads section provides a banana & cabbage salad, a frozen banana salad or a banana and tomato salad.  In Hot Breads and Cakes a few of the options are muffins, tea cakes and a banana cake with banana frosting.

The Banana for Desserts dishes out mousse, a Charlotte, cream tarts, banana cream pie, a banana caramel custard and the golden loaf (bananas, marshmallows, pineapple juice, whipped cream and lady fingers), with the final chapter, The Banana in Sandwiches extolling spreads made with bananas and peanut butter, liverwurst, deviled ham, cream cheese & jelly or cottage cheese.

Gel-Cookery Recipe Book, published in 1959. The slim pamphlet was distributed by Knox Gelatine and begins with a primer on the types of gelatin dishes: 1) basic -as a drink, 2) whips - chilled &beaten until light & fluffy, 3) sponges or snows - chilled & beaten with egg whites 4) custards - chilled with the addition of egg yolks and/or egg whites and 5) whipped cream mixes - chilled custard with whipped cream folded in.

The recipes start off with Salads ~ aspic (tomato, beef, chicken, BBQ or vegetable), a spiced peach salad, Waldorf, savory cottage cheese salad, the original perfection salad, jellied cream of chicken and a shrimp chili mold, followed by Main Dishes which consist of a ham & cheese loaf, mousse (chicken or salmon) or a tuna fish mold.

For Desserts a few of the options include chiffon pies (lemon, coconut or Nesselrode), a brown derby black bottom pie, pineapple whip, lemon snow, the pixie pie (coconut crust with filled with evaporated milk, unsweetened chocolate, eggs & vanilla), chocolate mocha sponge, a no bake cheesecake and a chocolate Bavarian cream. The last section touches on Candy ~ Turkish delight or marshmallows.

Back cover of banana booklet ~ banana & bacon:

Full cover spread ~ Gel cookery ~

More March Thrifty Buys - Junior League Wichita Falls and The Today Show Cookbook

Now Serving, published in 2007. All recipes tested and compiled by the Junior League of Wichita Falls, Texas.This is the third cookbook from the league which was founded in 1957 with the previous editions being published in 1960 and 1976.

The recipes begin with Appetizers and Beverages which consist of brie & mango quesadillas, asparagus & mushroom tostadas,  avocado wraps, polenta squares, bacon-cheese bites, creamy caviar, a chutney cheese spread, Texas caviar, plus peanut butter martinis, almond tea, hot buttered rum and the Texas twister (pineapple juice, OJ, rum, creme de banana, Galliano and cranberry juice.  We then move onto Breads and Breakfast which offers an almond apricot coffee cake, lemon muffins, onion-cheese bread, orange rolls, baked blueberry pecan French toast, a ham & asparagus breakfast casserole. chili cheese grits and a hash brown quiche.

Up next are Soups and Salads which include a squash & poblano chili soup, wild mushroom bisque, Chinese chicken soup, a chilled marinated shrimp soup, mandarin spinach salad, field greens with spicy pecans, a chicken Gorgonzola salad, a rice salad with lemon dressing, oriental cabbage slaw and an olive pasta salad, followed by Main Dishes which serves up a BBQ brisket, rosemary garlic beef tenderloin, stuffed flank steak, Texas ribs, salsa cheeseburgers, slow cooker enchiladas, beef & pork green chili, lamb shish kabobs, ham stuffed manicotti, tandoori chicken, savory crescent chicken squares, Cajun fried turkey, salmon quiche, fish tacos and sesame orange shrimp.

There are a few Vegetables and Sides ~ hazelnut Parmesan asparagus, root beer baked beans, cider scalloped potatoes, whipped sweet potatoes & carrots, green chilie hominy and spicy Monterrey rice, followed by Desserts which doles out a sopapilla cheesecake, coffee angel food cake with coffee frosting, a nutmeg chiffon cake, a Kahlua cake, southern bourbon balls, pralines, toffee, German  chocolate brownies, butterscotch bars, a tart cherry pie, apple dumplings, chocolate creme brulee, elmon velvet ice cream dn a frozen coffee tiramisu.

Some of the options in Classic Cuisine are Parmesan crisps, roast beef with horseradish sauce, a lobster stuffed beef tenderloin, seafood au gratin, oatmeal cake and English toffee cookies, while International Flair dishes out German beef stew, sauerkraut goulash, stuffed grape leaves, baklava, lasagna and hazelnut biscotti.

Today's Kitchen Cookbook, published in 2005. Recipes were compiled from guest chefs, celebrities and the hosts of the Today Show.

Simple, Healthy and Quick is the first chapter and features Katie's (Couric) lemon chicken, baked goat cheese, orzo salad, taco salad with chicken & white beans, a kitchen sink pasta salad (bow-tie pasta, brocolli, grape tomatoes, chickpeas, artichokes and olives), Mediterranean veggie wraps, swordfish with olive oil, lemon & parsley, blackened  shrimp with pomegranate orange salsa, a triple berry pudding, old fashioned vanilla bread pudding, lemon raspberry cookies and strawberry sherbet. For Gourmet Feasts, we are offered chilled yellow soup, black cod with miso, squid pasta, paella, chicken satay, lamb stew, rosemary braised veal shanks, polka dot cheesecake, creme brulee and almond amaretto waffles.

Moving onto Casual Cuisine, we encounter Al's (Roker) chili, watermelon gazpacho, black eyed pea rice pilaf, corny salmon cakes, braised red snapper, shrimp teriyaki noodles, Kansas City sweet & smoky ribs, beer can chicken, spit roasted lamb, chocolate cherry trifle, maple glazed bananas and espresso chocolate walnut brownies, while Family Gatherings trots out Ann's (Curry) sugar cookies, baked sweet potato grain, a cold potato salad, pork tenderloin with mango salsa & blackberry syrup, perfect roast chicken, meatball lasagna, country plum cake, caramel cake peppermint ice cream and a Mexican banana split (made with churros).

The last chapter is filled with Holiday Menus ~ for a New Year's Day breakfast the fare includes a champagne Campari cocktail, potato leek pancakes and salmon scrambled eggs, while the Valentine's Sweetheart dinner rolls out Italian wedding soup, grilled pizza Margherita and blood orange panna cotta. To celebrate a 4th of July picnic, there is fresh corn salad, a grilled salmon salad, fresh lemonade and coconut cupcakes, with a Thanksgiving Feast dishing out mozzarella & squash skewers, stuffing and roast turkey.

We end the recipes with a Holiday Dinner menu (Italian Style) ~ seasoned bread crumb shrimp scampi, veal cutlets Milano (recipe by Frank Sinatra) and zeppoles (doughnuts).

March Thrifty Buy - Vintage The Waldorf Astoria Cookbook

The Waldorf Astoria Cookbook, published in 1969. Part One of the book is a fascinating history of the hotel and its many colorful guests. The first incarnation of the Waldorf Astoria opened in 1893 and was built by William Waldorf Astor. The hotel immediately became a symbol of the best and most elegant in dining and entertaining in New York City. The opening party - hosted by Mrs. Vanderbilt drew 1,500 guests with all proceeds benefiting her pet charity. The building was demolished in 1929 to make way for the Empire State building and a new hotel was built at its present location in 1931. There are several menus from noted parties as well as a few historical photographs filling the chapter.

The recipes (100+) begin in Part II and up first are Hors d'oeuvres and Appetizers which consist of pate de fois gras, escargot, cornets of smoke salmon with a creamy horseradish filling, avocado clam velvet (avocado, cream, clams & chicken stock), a Monte Cristo sandwich, pumpkin soup or green turtle soup. A few of the selections in Fish and Shellfish include lobster flambe, mousse of Boston sole, cold salmon with wine aspic, Long Island striped bass meuniere, bouillabaisse, bay shrimp Newburg, frog legs, baked oysters, shad roe with sorrel and coquille of king crab meat.

Moving on, we encounter Chicken and Other Birds which dishes out chicken fricassee, boneless breast of duckling sauteed in Cointreau & herbs, baked chicken crepes, roast wild goose or duck and duckling with turnips, which is followed by Meats ~ filet of beef Wellington, meat filled crepe fritters, breaded veal chops, beef stew, sauerbraten, rabbit stew, filet mignon. steak tartare, planked chopped steak, beef flambe, medallions of veal  and roasted baby lamb or a roasted saddle of lamb.

For Salads and Salad Dressings we are treated to a seafood salad of halibut, shrimp & crab meat, an artichoke Caesar salad, avocado dilled shrimp salad, a ham and tongue salad and of course the ever popular Waldorf salad, plus the dressings ~ green goddess, honey cream and cupid (strawberries, powdered sugar, Kirsch, mayo & currant jelly).  There are also a few Entree and Dessert Sauces in the following chapter ~ sherried strawberry, Grand Marnier and apricot.

A few of the options in Eggs and Bread are rice bread, olive cheese muffins, brioche, croissants and eggs Benedict, while the last chapter, Desserts doles out zabaglione, a baked Alaska, crepes, cheesecake, parfaits, petit fours, madelines, orange sabayon, strawberry mousse, a scrumptious chocolate marble cake, strawberry shortcake, a citron souffle, lemon sponge pudding, fried ice cream, noodle pudding, baked grapefruit and a Western spice cake.

Actual Bookstore Purchase! Cravings by Chrissy Teigen

Cravings - Recipes for the All the Food You Want to Eat, published in 2016.  For a supermodel Chrissy T. has an enormous love for food as noted by both a popular Instagram account and cooking blog (http://sodelushious.com/) Her first cookbook is filled with many of her favorites recipes shared among friends and family.

We begin with Breakfast All Day which features scrambled eggs with burst cherry tomatoes, garlic roasted bacon, a Dutch baby pancake ( large puffy pancake oven cooked in a skillet and sprinkled with powdered sugar as well as drizzled with syrup), crab cakes Benedict with avocado, spicy tomato skillet eggs with prosciutto, crispy bacon hash browns, pull apart buttermilk biscuits with sausage gravy, yellow cake baked oatmeal and a French toast casserole with salted frosted flakes. We then move onto Soupmaster which consists of roasted tomato, chunky creamy mushroom, pot pie or veggie tortilla soups.

There are a few Salads ~ caprese with crispy prosciutto, roasted cauliflower, feta & orzo, a Siracha Caesar, Chinese chicken with crispy won ton skins, Cobb with honey mustard ranch dressing and dump & done ramen (broccoli slaw, red onions, corn, peas and ramen noodles), followed by Noodles and Carbs which delivers lemony arugula spaghetti, sweet & salty coconut rice, spicy clams & pasta, sesame chicken noodles, mac & cheese with cheesy garlic bread crumbs, creamy potato salad with bacon & sour cream, Hasselback potatoes and broccoli baked potato cakes.

A sampling of the recipes in Thai Mom include a Thai beef salad, basil chicken, pork stuffed cucumber soup and a pounded Thai papaya salad, while Party Time offers chicken satay with peanut sauce, steak bites with melty blue cheese butter, shrimp summer rolls, chicken lettuce wraps, fried chicken wings with spicy honey butter, cheesy guacamole, roasted jalapeno & chorizo queso and and an artichoke, spinach & buffalo chicken dip.

Shit on Toast (actual name!) presents a few options ~ fig, ricotta & honey, salami with black pepper, crab, butter & jalapenos, cinnamon toast with dark chocolate or avocado, prosciutto, tomatoes & red onions, with Vegetable Things doling out cauliflower mash with roasted garlic & ricotta, Mexican street corn, zucchini fries or a ham & cheese green bean casserole.

Moving on we encounter Things That Intimidate People but Shouldn't, which includes sweet potato gnocchi, seared scallops with a warm corn salad, herby, creamy, spicy & garlicky roasted whole fish (sounds divine!) and sweet chili & mustard glazed salmon fillets.  The last chapter delves into Supper and dishes out zucchini lasagna, spicy Italian sausage meatloaf, skillet charred fish tacos, chipolte honey chicken with mango avocado salsa, Tuscan brick chicken with charred lemons (a foil covered brick holds down the chicken while cooking), cheesy jalapeno tuna casserole with a potato chip topping, stove top pork chops and prosciutto wrapped & stuffed chicken breasts.

Saturday Thrifty - Georgia Cookbooks ~ Puttin' on the Peachtree and Past & Repast

Puttin' on the Peachtree: Dining In, Atlanta Style, published in 1982. All recipes collected by the Junior League of Dekalb County, Georgia. This is the third edition with the first being published in 1979.

We start with Appetizers & Beverages which are comprised of spreads (almond bacon cheese, artichoke, hot beef or salmon sour cream), cheese marmalade tarts, deviled clams, fried gyoza (dumplings), curried meatballs and sausage strudel. A few of the beverages include bourbon slush, lime coolers, sangria, wassail, spices wine and kir cassis, followed by Soups which consist of chowder (cauliflower ham, shrimp, or seafood), a carrot Vichyssoise, Creole onion, steak soup, green peas & crab soup, chicken velvet and the hangover soup (V8, tomatoes, celery, cucumbers and onions).

Eggs, Cheese, Rice and Pasta encompasses eggs Sardou, a mushroom omelet pie, quiche (crab & shrimp, zucchini eggplant, artichoke or sausage), a blintz casserole, cheese souffle crepes, cottage cheese pancakes, an Indian rice pilaf with carrots & raisins, spiced brown rice, noodle Kugel, baked manicotti and linguine with artichokes. A few of the options in Fish and Shellfish include rainbow trout with a mushroom herb stuffing, shrimp rolled fillets, a salmon loaf with dill sauce, frog legs, shrimp with tarragon, crab meat souffle, scallop kabobs, oyster pan roast and lobster supreme (topped with butter, half & half and Parmesan cheese).

Meats, dishes out beef tournedos in puff pastry, Mongolian beef, Carbonnade of beef, pot roast, stew, spicy corned beef, moussaka, Indian beef curry and a pizza casserole, plus Portuguese roast lamb (made with cardamon, garlic & olive oil), a marinated roast leg of lamb, Chinese pork rolls, a pork roast, oriental rib, glazed ham loaves, sherried veal, Brunswick stew and venison steaks or roast.

There are numerous choices in Poultry ~ crab stuffed chicken, Phoenix Emperor chicken (chicken breasts, ham, pineapple chunks, spinach, almonds, oyster sauce and pea pods), curried orange chicken, lemon BBQ chicken, chicken livers with poppy seeds, chicken paprika with spatzle, chicken puffs, baked turkey croquettes, Peking duck with mandarin pancakes, chicken & lobster in Madeira sauce, quail & oysters, wild duck & oyster gumbo and doves in wine sauce, while Vegetables doles out peppered oranges, tomato pie, mushroom stuffed tomatoes, a banana pepper bake, black beans & rice, spinach with olives & raisins, sesame broccoli, cauliflower cheese fritters, plantation sweet potato pone, an onion ring casserole and Southern okra & tomatoes.

Moving onto Salads & Dressings, we encounter ambrosia, tomato lemon aspic, an artichoke mixed salad, blue cheese slaw, pepperoni potato salad, crab aspic,a salmon sour cream mold, a chilled lima bean salad, shrimp & cabbage collage plus dressings ~ Danish feta cheese, tarragon and Mayfair (mayo, sour cream, parsley & anchovies). There are a few sauces as well ~ BBQ, mayonnaise, hollandaise, an orange sauce for pork and flavored butters (green peppercorn, mustard or tarragon).

There are also Pickles, Relishes & Preserves which consist of 14 day pickles, dill beans, pickled okra, creamy pepper relish, lime marmalade, pear honey and strawberry preserves, followed by Breads which features biscuits, rolls (herbed, potato or sour cream), African honey bread, Wales Kringle, cracked wheat bread, muffins (Williamsburg orange, date, wheat germ or cranberry nut) and puffy French toast with orange sauce.

Desserts & Sweets is of course a very large chapter and is filled with dessert crepes, souffles (citrus, peach, lemon with wine sauce and vanilla with cold raspberry sauce), an orange Charlotte, flan, strawberries Romanoff, brownies, London tea cakes, an almond butter cream roll, cakes (Tia Maria pecan, lemon pecan or million dollar bourbon), pies (cottage cheese coconut, pumpkin praline chiffon, toffee ice cream or chocolate chess), macaroon, pecan tassies, amaretto kisses, fudge, pralines and caramelized almonds.

The last chapter focuses in International Fare with menus for entire meals. Among the countries represented are China (chicken egg drop soup, steamed whole fish and Chinese almond cakes), Denmark (pork roast, red cabbage & rice pudding), France (rack of lamb, an orange & onion salad and crepes), Hungary (blueberry soup, goulash and green beans in sour cream) and Italy (spinach soup, baked fish & potatoes and a zucchini frittata.

Past & Repast: Recipes and Remembrances from St. Paul's Church, published in 2000. Recipes were compiled by members of the Episcopal church located in Augusta, Georgia. The original church was built in 1818 and was destroyed in the great Augusta fire of 1916 - it was later re-built on the same spot. At the start of each chapter is a brief timeline/history of the church throughout the years.

Receptions (appetizers & small bites), gets the ball rolling with artichoke squares, Benedictine sandwich spread, hot cheese puffs, smoked salmon dip, a shrimp mold, curried cheese spread, stuffed new potatoes, a nutty chicken sandwich spread, butter pecan turtle cookies, chocolate drops, Charleston bars, lemon tartlets and plantation punch. In Celebrations (luncheons & suppers) we are offered asparagus crepes, standing rib roast with Yorkshire pudding, orange-sherry Cornish hens, curried spinach salad, lamb in phyllo, lemon plum glazed pork loin and blackberry chicken.

A few of the dishes featured in Movable Feasts (picnics & portable dishes) include baked ziti with meatballs, low country chicken bog, German potatoes, a wild rice & chicken salad, a mashed potato salad, tomato herb bread, watermelon salad, a Parmesan grits casserole, a green tomato casserole, coconut pound cake and a chicken crunch casserole (topped with crushed corn flake cereal), while Men's Gatherings (grilled, fried or stewed) consists of a barbecued whole hog, deep fried turkey, gumbo, venison stew or chili, a fish fry, crab cakes, Charleston shrimp pie, Trenton dove (cream of mushroom soup, onions & beef broth), a crab salad, red beans and rice plus Chesapeake baked duck.

Deadly Sins (sweets) closes out the recipes with eggnog, cakes (Italian cream, lemon, banana, fresh apple and pound), fudge, fruit cups, lemon glazed pecan squares, toffee bars, Mississippi mud pie, a grated sweet potato pudding and Charlotte Russe.

The Essence of Chocolate ~ Scharffen Berger Chocolate Maker

The Essence of Chocolate: Recipes for Baking and Cooking with Fine Chocolate, published in 2006. The first cookbook from the premier American chocolate maker, with 100 recipes for all  things chocolate!

An introductory chapter touches on favorite techniques ~ melting, baking in a water bath, using ramekins & souffle molds ~ and offers insight on a few favorite kitchen tools.

The first chapter, Before We Made Chocolate, delves into the background of the authors (and company's two founders) with a short bio for each ~ one was a winemaker, the other a physician.

The first set of recipes, Intensely Chocolate, is filled with recipes where the chocolate flavor is the star. A few of the selections include That Chocolate Cake, chocolate molten cakes, a chocolate orange fondue, cocoa ice bars, dark chocolate ice cream, brownies, chocolate pecan pie, scotch truffles, chocolate shortbread with cacao bits & sea salt and a few beverages ~ drinking chocolate or chocolate martinis.

An interlude chapter - A New American Chocolate Company - continues the story of the founding of the company, which is followed by the second set of recipes ~ Essentially Chocolate. The dishes in this section feature lighter chocolate desserts and consist of a chocolate chunk cheesecake, cocoa chiffon cake, a chocolate pecan tart, orange chocolate baklava, black & white creme brulee, a chocolate zabaglione trifle, biscotti, chocolate & peanut butter paninis, frozen chocolate mousse, cocoa cabanas (cookies), brown butter blondies, chocolate caramels and egg cream.

Another interlude chapter ~ How We Make Our Chocolate ~ discusses the different steps and machines used in the chocolate making process. Then we move to the next set of recipes, A Hint of Chocolate, which encompasses chocolate marbled cheesecake, gingerbread, white velvet cake with milk chocolate ganache, banana caramel cake, pull apart kuchen, chocolate chunk challah, scones, cacao nib waffles, macaroons, apricot hazelnut squares, coca caramel panna cotta, mint basil chocolate chunk ice cream, almond roca and a few savory treats ~ BBQ sauce, chili, a coca rub for grilling and baked beans.

A short section on Cacao touches on cultivating and the types of cacao, while Basics and Add-Ons are comprised of marshmallows, creme fraiche, chocolate syrup, hot fudge sauce, dulcje de leche, candied almonds and macerated berries.

The final two sections explore the future of cacao, list the recipe contributors and provide a glossary of terms found throughout the book.

Last of the January Thrifty Cookbooks ~ Garden Gate and Italian Kitchen

Meet Me at the Garden Gate: An Invitation to Seasonal Traditions & Southern Hospitality, published in 2001.  Recipes compiled by the Junior League of  Spartanburg, South Carolina. This is the third cookbook endeavor by the League (other editions were published in 1941 & 1964) and the book is the official cookbook of the city of Spartanburg. All the recipes are arranged by season ~ from appetizers to desserts.

Spring is up first and offers a daffodil dip (mayo, cream cheese & egg), smoked trout pate, almond tea, strawberry bread, a red cabbage slaw, chicken salad with wild rice and baked tomatoes with artichoke hearts for starters, followed by red chicken stew, a spring onion turkey bake, gnocchi, almond roasted grouper steaks, Blue Ridge burgers, a shrimp pasta medley, lavender ice cream, rum cream pie, peach shortcakes and lemon chess pie.

A few of the selections for Summer include crab fritters, artichoke salsa, a spinach/feta spread, mango margaritas, iced coffee punch, blueberry cornbread, curried squash soup, Caesar potato salad, Piedmont marinated slaw, broccoli raisin salad, Kahlua baked beans, a summer veggie bake, pickled okra or peaches, instructions for a Southern style hog smoking, Greek shrimp, seared venison with port wine & figs, grilled bourbon & orange salmon, peach bread pudding, tea cakes, hummingbird cake and lemon crisps.

Moving onto Autumn, we encounter black eyed peas cakes, herb brie, a green onion spread, amaretto slushies, apple baked German pancakes, fresh fish stew, baked potato soup, a fresh apple salad, a marinated green bean & pea salad, baked hominy with cheese, brown rice with pecans, club steaks, a BBQ pork chop bake, penne with sausage, chicken scallopine, BBQ quail, spinach & mushroom quesadillas, apple crescents, butterscotch pound cake and caramel brownies.

The final season, Winter, dishes out baked cranberry brie, roasted pecans, hot citrus tea, sour cream rolls, caramel French toast, venison three bean chili, St. Nicholas cranberry salad, escalloped apples, collards with red onions & bacon, 4 cheese macaroni, beef brisket, Asian pork tenderloin, hopping John jambalaya, lamb in phyllo, blackened duck, chicken lasagna, oyster pie, chocolate cobbler, bananas Foster rum pudding, sugar & spice baklava and a pumpkin cake roll.


Two Meatballs in the Italian Kitchen, published in 2007. Both the authors are chefs (one a transplant from Italy - the other born and raised in New York) who co-own a restaurant in New York.

Stand Alone Soups begins the recipes and consist of a workers farmhouse soup (beans, LOTS of different veggies and plum tomatoes), Neapolitan marriage soup, plus lentils & sausages or artichoke with cumin. The Great Meatball Debate offers veal with green apple meatballs, meatloaf, fresh pasta with meatballs & mushrooms and meatballs with amaretti.

A few of the selections in Dried Pasta include rigatoni with game sauce, baked penne with radicchio & sausage and whole wheat pasta with vegetables, while Fresh Pasta Like Mama Used to Make dishes out fresh egg pasta dough, pappardelle with lamb ragu, fresh carrot  & ricotta ravioli with carrot orange sauce, lasagna, Roman style baked semolina gnocchi and tagliolini with chicken livers & onions.

Risotto & Farrotto encompasses risotto with quail, rice with escarole, a fisherman's style white risotto and farro with button mushrooms, cherry tomatoes & goat cheese, with Two Meatballs Go Fishing marking the start of the entrees and pitching broiled calamari, Tuscan fish stew, halibut with mushrooms, baked clams, a cod & Yukon gold  gratin and grilled tuna with a farro & barley salad.

The entrees continue with Meat & Poultry presenting braised veal shanks with rigatoni, sausage & cranberry beans with polenta, pork loin with orange sauce, rabbit braised in wine & herbs and chicken scapariello and also include Cucina al Fresco (Grilling Italian style!) with ribs, a sliced shell steak salad, baby back ribs with cucumbers & frisee, mussels in green sauce and butterflied game hens with rosemary.

The chapter titled the 21st Region Of Italy is a salute to Italian-American cooking and showcases beef braciole, losbter fra diavolo (lobster in spicy tomato sauce), parmigiana (veal, chicken or eggplant) and Italian sausages & peppers. Sunday Means Dinner trots out shrimp in blood orange marinade with fennel, a 7 hour roasted ham with potatoes & sauteed peas and a braised holiday capon with sweet potatoes & roasted Brussels sprouts.

Winding down, Two Meatballs go Veggie offers a raw artichoke salad, Caesar salad, a leek & fennel gratin, baked asparagus, fried artichokes and Belgian fries and Desserts At Last rolls out biscotti, a warm chocolate pudding cake, Neapolitan cheesecake and panna cotta (espresso or with orange & campari sauce).

Another Thrifty Purchase - Apple Pie to Waterzooi

Apple Pie to Waterzooi - The American Women's Club of Brussels, published in 1996.There are over 300 recipes that reflect the best of American and Belgian cuisine.

As always Appetizers get the ball rolling with dips (artichoke,curry or green goddess), caviar pie (cream cheese, mayo. boiled eggs & caviar), endive boats with marinated smoked salmon, ginger prawn tarts, langoustines (Norway lobster) in curry, petites Gougres, Roquefort tartlets, warm chevre with red bell pepper sauce and smoke trout pate. A few of the Soups featured include bousin, Brazilian shrimp & coconut, cream of fennel, mushroom brie, spring carrot and chestnut, while Salads consist of a curried chicken, pasta & apple salad, Greek couscous, warm scampi, French potato salad, a fresh cucumber mold, ham Provencal,  potato salad with caraway, plus a few dressings ~ lemon leek, creamy dill and apple honey vinaigrette.

Next up are the entrees, beginning with Seafood which offers Waterzooi de Lotte (monkfish with leeks, carrots, & onions), ginger salmon, spicy cod with snow peas, salmon Wellington, scallops with leeks & truffles, swordfish brochette and scallops in saffron sauce, followed by Poultry, Game & Meat which encompasses a wild rice & turkey casserole, raspberry chicken, Algerian brochette, chicken & leek lasagna, Malaysian chicken pizza, rich venison & beef stew, lapin a la Moutarde (rabbit in mustard), veal Marsala, lamb with almonds, herbed pork loin with bourbon gravy, beef burgundy and San Jacinto pork fajitas.

Pasta, Rice and Vegetables are represented by lemon & garlic pasta, spaghetti with aubergine sauce, pasta with prawns & tomato fondue, risotto with Parmesan cheese, lemon  or saffron rice, carrot flan, sesame broccoli Oriental, horseradish mashed potatoes and leeks with orange ginger sauce. For Breads and Brunch we are treated to muffins (breakfast corn, bran or chocolate), sticky buns, English cream scones, popovers, soft gingerbread, English muffins, a pecan almond coffeecake, a curried chicken cheesecake, crepes, cheese souffle, sticky toffee pudding, waffles and pancakes.

Desserts end the recipes with pies (peach crumb, strawberry rhubarb or red currant meringue), an almond tart with pears and chocolate, an apricot souffle, a chocolate chestnut torte, summer fruit compote, chocolate sheet cake, brownies, cranberry cake, chocolate crackles, almond macaroons and speculoos.

Amazon Goodness ~ Back in the Day Bakery Made with Love

Back in the Day Bakery - Made with Love, published in 2015. Over 100 recipes and a few make it yourself projects from the couple behind the eponymous shop located in Savannah, Georgia. The introductory chapter offers hints and tips on "craft" baking along with a baker's dozen list of must have equipment.

Starting us off is The Beginning of a Great Day with raspberry corn muffins, fresh fruit turnovers, chocolate bubble loaf, walnut wheat biscones (cross between a biscuit & and scone), eggnog French toast and granola - the one crafty idea is a chandelier made from marshmallows (!) - then we move onto Everyday Cakes which consist of a very berry Bundt cake, Mexican spice cake, banana chiffon, clementine pound cake with a chocolate honey glaze, a fresh peach cake and an apple brandy/brown butter cake.

In the Pie a Day chapter, we are treated to a rustic plum pie, orange buttermilk, a cherry pot pie, razzleberry crisp and a double chocolate mint chess pie, while Your Day-ly Bread offers honey white bread, rosemary focaccia, cornmeal sandwich buns, ciabatta rolls, savory rosemary lemon shortbread, pimento cheese crackers and sweet potato lemon bread. The crafty project is a snack pocket (to hold all the sweets!).

Holidays and Celebrations doles out a caramel cake with salted caramel frosting, lemon cake with lemon meringue butter cream, an Alabama lane cake, gingerbread cupcakes, a festive Yule log and buttermilk & brown sugar cheesecake, with the Saturday Supper Club dishing out beans & cornbread cobbler, farmer's market quiche, buttermilk waffles with candied bacon, pimento cheese deviled eggs and pizza.

Moving onto the closing chapters, we encounter A Satisfying Treat Saves the Day, which consists of honey oat cookies, brown sugar chocolate chip shortbread, Tybee sand dollar cookies, cotton candy meringues, Shaker Meyer lemon bars and lemon buttermilk fudge, with the last chapter, Make It For a Rainy Day contributing blackberry lime jam, green tomato marmalade, sweet potato comeback sauce, pickled red onions, bee sting honey, bourbon sorghum syrup and honey lavender syrup.

Another Thrifty Purchase ~ The Fresh Market & Friends

The Fresh Market & Friends: A Collection of Recipes from the Family and Friends of The Fresh Market, published in 2006.

We start off with Appetizers which consist of a layered seafood salad (similar to the ubiquitous Mexican 7 layer salad but with crab-meat, shrimp, eggs and cream cheese), tuna watercress tapenade, cumin & cayenne spiced cashews, curry cheese dip, strawberry salsa, Gruyere puffs, bruschetta and smoked salon rolls, followed by Soups which features cucumber vichyssoise, cold avocado & green chili soup, seafood stew and vegetable brie.

A few of the Salads featured include a fresh orange & date salad, broccoli slaw, blueberry spinach, chipolte corn salad, lime potato, a BLT pasta salad and a orzo, spinach & rosemary chicken salad, plus a few dressings ~ poppy seed, lemony French and a pistachio lime vinaigrette. Some of the options in Seafood are a salmon bake with pecans, roasted salmon with cilantro pesto, grouper with a golden tomato caper sauce, fish tacos, seared tuna encrusted in sesame seed (I had a similar dish in San Diego 10+ years ago -  but with black sesame seeds - it was amazing!), shrimp & leek linguine, crab cakes, Greek style scampi (tomatoes, olives & feta cheese), deviled crab, roasted soft shell crabs, and ginger scallops with snow peas.

Beef  trots out tenderloin with charred tomato salsa, beef roasted in salt crust, beef fondue oriental, BBQ beef brisket, chili and beef burgundy, while Pork, Lamb and Veal dishes out fajitas, grilled pork chops with fresh plum salsa, saltimbocca, kielbasa marinara and a veal & mushroom stew.

Moving on, Poultry contributes pecan crusted chicken beasts, marinated raspberry chicken, grilled lime chicken with black bean sauce, balsamic BBQ chicken, Moroccan chicken with golden rice and chicken sausage with fennel. A few Pasta dishes round out the entrees ~ sausage & spinach penne pasta, lemon garlic chicken over angel hair and lasagna (chicken, vegetable or spinach).

Accompaniments encompass sauteed artichoke hearts, ginger spiced carrots, green beans with balsamic glazed onions, blue cheese Valdalia onions, horseradish scalloped potatoes, a sweet potato, onion & bacon compote, spinach stuffed tomatoes, zucchini bake, black bean cakes, risotto, Turkish pilaf, corn & hazelnut spoon bread and a Swiss chard strudel.

A few of the options in Desserts include Kentucky butter cake, sticky toffee pudding cake, ginger steamed pudding, key lime cheesecake, berry tiramisu, strawberry lemon tartlets, white chocolate creme brulee, peaches & brandy, oatmeal cranberry white chocolate cookies, Anzac crispies, brownies and lumberjack cookies.

We finish up with Everything Else ~ artichoke relish, plum salsa, apple chutney, cranberry ketchup, lemon poppy seed scones, garden sangria and an ambrosia shake.