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.
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