More Thrifty & Estate Sale Goodies ~ Chez Pannise and The Pastors Wives

The Chez Pannise Cafe Cookbook, published in 1995. In addition to 140 of the cafe's best recipes (some which date back from 1980), there are short essays at the beginning of each chapter.

Vegetables get the ball rolling with a dandelion salad, a shaved asparagus & Parmesan salad, grilled endive, pasta with fava beans, artichoke mashed potatoes and garlicky kale, followed by Eggs and Cheese with a wild nettle frittata, green garlic pudding souffle, baked goat cheese with lettuce, pan fried squash blossoms and a baked fresh ricotta.

In Fish and Shellfish we are treated to salmon caviar, oyster stew, king salmon in fig leaves, tuna dumplings, roasted squid and baked scallops, while Beef consists of tongue salad, a roast beef sirloin sandwich, grilled tenderloin and braised beef ribs.

Pork serves up head cheese, fennel sausage with red wine, boudin, roast suckling pig, brined cured pork  and red wine braised bacon, with a few of the selections in Lamb being warm lamb salad with pomegranate & walnuts, lamb couscous and lamb braised with tomato garlic.  Lastly, Poultry offers pigeon salad, duck confit with figs, polenta with duck sauce, grilled quail and pan fried truffled chicken breasts.

We end with Sweets ~ lemon éclairs, Panna Cotta, honey pistachio brittle ice cream, plum & pluot gallette, chocolate espresso custard, apricot bread pudding and oven baked figs with raspberries.


The Pastors Wives Cookbook, published in 1978.  Large cookbook filled with 336 pages of recipes submitted by the wives of pastors.

The first chapter, Menus, offers up dishes for Breakfast ~ sour cream coffee cake, angel biscuits and blueberry pancakes, while a few of the luncheon options are crab meat pie, apricot salad, green bean bundles, chicken Cordon Bleu, lemon tarts, cream of watercress soup and a Coca Cola salad (congealed). The dinner dishes include oyster stew, roast sirloin, spring salad and fresh strawberry pie.

Party Fare consists of appetizers ~ cheese balls (included a chipped beef), oyster rolls, dips (hot cheese, broccoli, vegetable or shrimp), ham puffs and meatballs, plus soups ~ chowder (corn or clam) and peanut, while the  sandwich selections are cucumber & shrimp, olive-pecan, raisin lemon nut or hot dog cheese rolls. A few of the beverage choices are punch (pineapple, strawberry sparkle ot banana crush), wassail and Russian tea - hot or cold.

In Breads, there are biscuits, corn bread, hush puppies, bread sticks, rolls (sour dough, spoon or meringue), sticky buns, pancakes, waffles. monkey bread, plus cinnamon yeast, dilly honey and pumpkin breads.

The Guest Section highlights recipes contributed by Betty Ford, Roslyn Carter and Pat Nixon among others.  A few of the offerings are pumpkin chiffon pie, braised steaks, fried corn and paella. In Salads and Dressings there are fruit salads ~ grape nut whip, frozen cranberry, frozen mint, ambrosia, egg not Christmas, the ubiquitous perfection salad and a broken glass torte ( made with several Jello mixes),  vegetable salads consisting of aspic, egg pea salad, macaroni, hot chicken, taco or corned beef and a few dressings ~ 1000 Island, Dijon, French and cooked.

Vegetables highlight asparagus souffle, baked beans, a green bean bake, broccoli & corn bake, scalloped eggplant and vegetable potato bake, while Seafood introduces cod fish stew, gumbo, jambalaya, chowders and bisque.

Poultry is filled with many casseroles, curried chicken spaghetti, enchiladas, chicken loaf, BBQ, smothered or curried chicken, with Main Dishes encompassing quiche, mac & cheese, cheese pudding, spaghetti, lasagna, brisket, stews, casseroles, burgers, chili, pork chops, chow mein and ribs.

So many choices in sweets ~ fudge, bon bons, buckeyes, pralines, dignity and brittle are a few of the candy options, plus there are brownies (chocolate chip, peanut butter or butterscotch), tea cakes, Congo bars and cookies (potato chip, chocolate crinkle, Chinese chews, gum drop or Hello Dolly). More desserts include a blackberry roll, custard, puddings, éclairs, bread pudding, ice cream, cakes (apricot crumbles, milky way, chocolate marshmallow, jam layer, oatmeal, red velvet, Mississippi mud or snowball), cheesecake and fruit cake.

Rounding out the sweets are pies (banana split, chess, chocolate cream, mincemeat, pecan or pumpkin), plus crisps and cobblers.

Bon Appetit ~ Entertaining: Weekend and Outdoor

Bon Appetit - Weekend Entertaining, published in 1999. First of two publications from Bon Appetit ~ there are 175 recipes organized by menus. Each chapter contains recipes as well as make ahead hints, tips for decorating and advice on organization methods.

The first of three chapters, Occasions, offers menus for an elegant shower, a romantic dinner, birthdays, afternoon tea, anniversaries and a house warming. Appetizers are comprised of pate, crab filled pepper strips, black & gold caviar pizza, nachos and a white bean dip, with soups, salads and sides pitching a broccoli, spinach & leek soup, a warm scallop salad, fennel & radicchio salad, apple & raisin slaw, garlic layered potato salad, a grilled veggie salad with an orange hazelnut dressing, risotto and tomato-green onion rice.

Entrées featured include rack of lamb, crown roast of pork, grilled lemon tarragon lobsters, basil buttermilk fried chicken, veal chops and lasagna., with beverage consisting of citrus vodka punch, lime daiquiris or hot tea with sherry.  A few of the delectable dessert options are white chocolate mint terrines, coconut cake with candied violet, fondue, a mocha ice cream torte, chocolate raspberry bars and toasted coconut bars.

Instant  Entertaining is the second chapter, with quick dishes including French toast, ratatouille, banana orange smoothies, pesto and herbed goat cheese dip.

The final chapter, Weekend Get Togethers, offers menus for a Friday night dinner, cocktails and appetizers, brunch or potlucks.

Appetizers introduce spicy shrimp wrapped in snow peas, deviled eggs, a puff pastry quiche Lorraine and herbed broccoli en croute, while sides consist of couscous, Mexican confetti rice and walnut griddle cakes.  Shrimp gazpacho and a watercress & mushroom salad round out the soup and salad options.

A few selected entrées are grilled swordfish, chicken sandwiches with chive butter, grilled lamb kabobs, turkey chili and parsley roast chicken. We end with desserts ~ lemon sorbet,  a marbleized mocha tart and orange chocolate fondue.

Bon Appetit - Outdoor Entertaining, published in 1998.  Filled with 175 and 25 menus for gracious outdoor entertaining!

There are only three chapters of recipes and we begin with Parties ~ with menus for brunch, an alfresco dinner, a celebration lunch, a lakeside dinner, a farm stand supper, family get togethers, a pool party, the every popular BBQ and a margarita party. A few of the appetizers include rosemary toasts, salsa, smoked salmon roulades and curried beef samosas while salads are represented by a grilled vegetable pasta, farfelle with pesto & tomatoes, a mushroom salad and coleslaw.

Moving on to sides, a few of the options are goat & Fontina cheese risotto, sweet potato hash, Boston baked beans, braised tomatoes with thyme, herbed Parmesan bread and smoked salmon omelets. Among the many tasty entrees are curried pork & onion skewers, steak taquitos, grilled veal chops with a lemon garlic rub, tandoori chicken kebabs, orange rosemary chicken, orange scented crab cakes, two bean chili and a poolside sandwich platter (featuring recipes for various homemade mayo ~ horseradish or red pepper).

The dessert choices were varied - chocolate croissant bread pudding, plum cheesecake, a coffee, hazelnut & raspberry torte, pineapple/apricot/cherry pie, chocolate malted ice cream and summer fruit trifles.

The second chapter, titled Sourcebook, offers more recipes and many ideas, hints and tips for outdoor entertaining. A few of the starters include lamb carnitas quesadillas,  bruschetta, crostini, hummus, smoked salmon pizza and soups (red pepper, leek or black bean), while main courses encompasses Greek chicken, Santa Fe turkey burgers, coriander flank steak, Thai grilled lamb salad, salmon with citrus honey glaze and butterflied shrimp with cilantro mint glaze.

A few of the side dishes featured are orzo pilaf, risotto or a curried couscous salad, with desserts consisting of a chocolate brownie tart, banana layer cake with a cream cheese frosting, frozen peanut butter pie and mocha chocolate cheesecake bars.

The third and final chapter, Picnics, is filled with a plethora of yummy dishes for a variety of themed outings (bike trips, ski weekends, a clambake, campsite dining or beach eats).

A few selected dishes include lentil soup with andouille sausage, spicy dill dip, chilled cucumber soup, a cucumber, orange & radish salad, steak sandwiches with avocado salsa, roasted oysters, beer steamed crab, blueberry strudel bars, maple cinnamon cake, a quick tiramisu,  a yummychocolate cherry truffle tart and sangria.

Community Cookbooks (Thrifty & Estate Sale Finds) ~ Turtle Soup and Southern Secrets

Turtle Soup for the Sorority Soul, published in 2012.  All recipes collected by the Delta Zeta chapter at the University of North Georgia (Dahlonega, Georgia).

Appetizers and Beverages jump start the recipes with lots of dips (7 layer Mexican, baked spinach artichoke, buffalo chicken, avocado & black bean), plus a touchdown taco dip made with re-fried beans, cream cheese, sour cream, taco seasoning & lots of cheese, Texas caviar, potato skins, sausage or cheese balls, mozzarella sticks, hummus, baked mac & cheese cupcakes (!!) and punch, smoothies, eggnog raspberry lemonade and lemon Julius. Moving onto to Soups and Salads, we are given a few options ~ chili, baked potato soup, chowders, hot & sour lemon grass soup and chicken & dumpling soup, plus a few salads ~ chicken & broccoli pasta salad, coleslaw and a strawberry & chicken salad.

Turning to Vegetables and Sides, a few of the offerings include casseroles (potato, cheesy, cranberry, corn and Vadalia onion), baked beans, cornbread dressing, potato wedges, poutine, pirogi, fried okra and browned rice, while Main Dishes consist of a tater tot casserole, sloppy Joe pizza, lasagna, quinoa black bean burgers, lots of chicken dishes (poppy seed, Polynesian, lemon broccoli and Kiev), BBQ ribs, cheeseburger pie, crab pie, quiche, fajitas and a sausage & egg casserole.

Bread and Rolls pitches banana bread, broccoli cornbread, biscuits, monkey bread and a pumpkin loaf, with Desserts contributing pound cake. Oreo ice cream, banana pudding, chocolate almond chocolate chip pound cake, a coconut cloud, plum parfaits, fruit pizza, nutella brownie bites, a berry trifle, beignets, cobblers, crepes, pies (key lime, coconut, butterfinger, cherry cream cheese or eclair), red velvet brownies and turtle cheesecake.

A few of the Cookies and Candies presented include snickerdoodles, red velvet cheesecake cookies, Oreo balls, mint chocolate chip cookies, lime meltaways, cranberry walnut oatmeal cookies, plus fudge, pralines and haystacks. We end the recipes with This & That - a melange of waffles, honey butter, edible play dough and other assorted recipes.

Sharing Southern Secrets Cook Book, published in 1948.  Recipes were collected by the Quota Club of Macon, Georgia (the club is a "non-profit organization empowering women, children, the deaf, hard-of-hearing, and speech-impaired in local communities around the world") and in a twist, are presented in the contributor's handwriting. Some of the recipes are a bit hard to read, but most are quite legible with beautiful script.

To start us off are Cocktails and Hors d'oeuvres ~ mint julep, syllabub, an Azalea cocktail (lime & pineapple juice, gin and grenadine), anchovy fritters, olive canapes and smoke salmon butter, followed by Soups and Salads which consist of oyster chowder, seafood bisque, black eyed pea or veggie soups, coleslaw, frozen party salad (congealed), pineapple salad and a Zuber salad (English peas, pecans, stuffed olives, pimentos and hard boiled eggs).

In Breads and Cakes we are treated to biscuits, hush puppies, batter bread, Southern spoon corn bread, a date & Brazil nut cake, the ever Lady Baltimore cake, sponge cakes, a Waldorf chocolate cake, cheese straws, ice box cookies, waffles, rolls and Moravian cookies. The entrees in Meat and Fish  include mock duck (made with round steak), Texas hash (a favorite in our household for 20+ years), BBQ chicken, chicken curry, cheese soufflé, a hot chicken loaf, crab stew, deviled crabs, ham loaf, spaghetti and pot roast.

A few of the Vegetable dishes offered are asparagus mousse, baked grits, a carrot mold, eggplant souffle, Spanish rice and scalloped cabbage, with Desserts highlighting stuffed apples, Charlotte Russe, buttermilk custard, divinity, stuffed figs, floating islands, heavenly hash butterscotch pies fig preserves and prune pudding.

We end the recipes with Pickles, Relishes and Sauces ~ chow chow, catsup, chutney, French dressing, green tomato pickles, spiced plums, cranberry relish and chili or raisin sauce.

Page from Southern Secrets & bonus card found between the pages! ~

Books for Keeps Sale ~ Junior League Centennial Cookbook and A World of Cake

The Junior League Centennial Cookbook, published in 1996. There are 750 recipes (over 365 pages) of favorite dishes contributed by 250 Junior Leagues from around the United States.

The recipes begin with Party Food, Appetizers and Beverages and include dips (hot artichoke, guacamole, black bean nacho, Chesapeake crab and oysters & scallions), artichoke phyllo flowers, spinach filled mushrooms, Dixie caviar, salsas, pimento cheese, curried cheese, pesto stuffed cherry tomatoes, crab meat spread, dilled grilled prawns, salmon tartlets, sausage rolls, domades (stuffed grape leaves), pate, fondue, quiche, escabeche, California pizza, crab strudel, geoduck fritters, Asian chicken wings, mint juleps, brandy ice, orchid island sea breeze punch and almond tea. A few of the Salads featured are Greek, an orange & romaine toss, a Swiss grape salad, spinach & strawberry salad, a zest beet salad, fire & ice (red onions, tomatoes & bell peppers), molded gazpacho salad with avocado cream, Thai noodle salad, a pasta salad with warm scallops & saffron vinaigrette, the Brazilian shrimp salad and a few chicken salads options (5).

Soups and Stews offers many soups (Canadian cheese, carrot ginger, pumpkin wild rice, mushroom barley, summer tomato, collar greens, Dutch split pea, oyster artichoke and iced fruit & wine), chili, stews (country, Caldillo and seafood), gumbo ~ with five variations, bisque (Bayou (pumpkin & tomatoes), mushroom, cheddar and seafood), red beans & rice and chowders (corn, leek, Chicago fish, salmon and artichoke & scallop). In Vegetables and Side Dishes, a few of the selections are a 7 vegetable casserole, green corn cakes, baked eggplant, spinach pudding, sweet & sour squash, fresh tomato tarts, zucchini pancakes, grits, polenta, hopping John, baked beans, a potato & carrot casserole, Greek potatoes, pecan pilaf, Savannah red rice, sherried wild rice and a 7 vegetable couscous.

The entrees begin with Meat, and a few of the notable dishes are garlic roasted Chateaubriand with Cognac mustard sauce, beef tenderloin with Bordelaise sauce, Austin fajitas, roast BBQ, New Orleans grillades, lasagna, flautas, Cornish pasties, Asian marinated rack of lamb, lamb Merlot, pork tenderloin with cinnamon, a convoluted Beginner's Pig Roast, crown roast of pork with macadamia nut stuffing, spare ribs, stuffed ham, sausage grits, roast veal Dijon, chicken fried venison and alligator meat balls. Up next in the entree category is Fish and Seafood with ginger lime cilantro swordfish, champagne snapper, shrimp stuffed sole, trout - Russian Style (bread crumbs, chopped hard boiled eggs & pimentos), fish stew, salmon steaks with pistachio butter, smoke salmon quiche, scallops with avocado butter, oyster ^ pecan stuffing, conch fritters, crab souffle sandwiches, lobster medallions, shrimp Creole, crawfish etouffee and saffron shrimp.

The last of the entrees encompass Poultry and consist of Samoan chicken with lime cream sauce, Lily Pulitzer's baked chicken (wine), Norwegian stuffed chicken (stuffed with Jarlsberg cheese), apricot chicken in paper, Forbidden City chicken (curry, cinnamon, ginger & sesame seeds), panko crusted sesame chicken, Java chicken curry, orange tarragon chicken breasts, enchiladas (4 recipes), tarragon chicken with angel hair pasta, smothered quail, baked wild duck with sweet potatoes and roast wild goose.

Before we head to the sweet stuff, there are the Breads and Breakfasts, which present a peanut loaf, honey bread, corn bread (3 options), rolls, New York cheddar cheese bread, savory herb bread, biscuits, Bundt bread, muffins (orange-honey, cranberry, lemon dipped blueberry or cheese), scones, a cream cheese braid, sticky buns, gooey buns, cinnamon rolls, a yummy chocolate chip bourbon pecan loaf, blueberry buckle, a cranberry cheese coffee cake, blintzes, pancakes, waffles, French toast and overnight chili eggs.

Now we come to the masterpiece of every JL cookbook, the Desserts! Per usual, this one of the largest sections in the book - and it does not disappoint! We begin with cookies (oatmeal lace, gingerbread men, sesame-anise or creamy chocolate wafers), brownies (double frosted bourbon, chocolate peppermint, Kahlua & praline), lemon Mardi Grad bars, glazed orange gems and tea time tassies, followed by cakes (3 flavor pound cake (rum, coconut & almond), a pumpkin cream cheese roll, carrot cake with lemon cream frosting, Apricot brandy pound cake, a fresh Florida orange cake, apple brownie cake, one pan fudge cake, praline cheesecake with pecan sauce, a chocolate zebra cheesecake and the slices of sin (chocolate, coffee, peanut butter, cream & brandy!). There are pies (Bavarian apple tart, fresh blueberry with cinnamon, nectarine tart, coffee toffee, Chicago peanut butter, frozen praline or hazelnut tarts) and many other options ~ fruit pizza, sherried bananas in wine sauce, cobblers, Pavlova, hot fruit compote, custards, bread pudding and finally, chocolate raspberry truffles.

A World of Cakes: 150 Recipes for Sweet Traditions (from cultures near & far), published in 2010. Sweet treats from around the world, each chapter presents regional confections from around the globe.

The first chapter, Cake Walk, offers a sweet tour of the history of cake with a time line highlighting important dates and tidbits on cakes in culture and history. There is the story of cake from 5000 BCE when the first cakes (made with honey) were baked by the Egyptians, through the Renaissance when sponge cakes were introduced onto Colonialism (pound cakes) up to the present day. There is a calendar with cake holidays from around the world (with suggested recipes) - guaranteeing a weekly cake for the willing baker! Luscious photos of various cake types follows, with descriptions and examples, plus a field guide to cakes by ranked by density to fluffiness or creamy to chewy. Baking techniques closes out the chapter with tips and hints on bake ware, ingredients, constructing cakes (layered or rolled), decorating and storage.

The recipes begin with a few favorites from North America with strawberry shortcake, funnel cake, New York cheesecake, Cherokee wild huckleberry cake, buttermilk dough nuts, red velvet cake, King cake (Mardi Gras must have!) representing the United States, while Canada offers a maple-walnut Tourlouche, Buche de Noel (Yule log) and nanaimo bars. The Caribbean introduces black cake (fruitcake) , rum cakes, Calabaza pudding cake and mango or coconut cake.

A few selections from Latin America include Pan de Muerto, churros, Tres Leches Cake, tamale corn cakes, Marta Rochatorte (white and chocolate cakes with a coconut-egg and walnut fillings), quince empanadas and a pineapple-chocolate cream cake. Western and Central Europe contributes Croquembouche (extremely insane to make!), Queen of Sheba cake (chocolate almond with a chocolate glaze), opera gateau, apple lemon Charlotte Russe, chocolate fondue with orange cake, Swiss roll with Bavarian cream, Black Forest cake, apple strudel and Sachertorte.

The British Isles steps up with a Victoria sandwich cake, Queen Mother cake (chocolate cake with chocolate ganache), Battenberg cake, Dorset apple cake, Dundee cake (traditional Christmas cake from Scotland), Welsh cakes and Scottish scones, while Scandinavia pitches saffron buns, Princess cake (sponge cake with apricot glazed and topped with marzipan) , Runesberg cakes and hazelnut oatcakes with vanilla sauce.

Eastern Europe puts forward  a Dobos torte, lemon poppyseed cakes, Kolache and sponge fruit cakes, with the Mediterranean offering Panetonne, Roman ricotta chessecake, zeppole, cassata Siciliana, Catalan cheesecake, cream tarts, Vasilopita (coffee cake with anise) and triopita (Greek cheesecake). There are a range of selections in Africa ~ Basbousa (lemon semolina), an upside down pumpkin-plantain cake and a peanut cake.

Some of the yummy sweets from the Mid-East include Turkish delight cake, honey cake, nutmeg cake, pistachio rosewater cake, Baklava, pomegranate cake and a date spice cake, with the Indian Sub Continent offering malpuas (flat cakes), milk cakes, Gulab Jamun (fried dumplings in rosewater/saffron syrup) and a milk sponge cake with avocado.

From the Far East, we are treated to Nian Gao (sticky rice cake), moon cakes, almond sponge cake, Shou Tao (Longevity peach buns), walnut cakes, Chrysanthemum steamed lemon cakes, apricot mochi rice cakes, baked cheesecake with coffee jelly and friendship cherry blossom cake. Moving onto Southeast Asia, a few of the dishes include tapioca pearl raisin cake and a mango lychee ice cream cake.

We close out the cake recipes with Australia and New Zealand which consists of Pavlova, Lemmingtons, a kiwi macadamia nut cake, the Lolly log (AKA the New Zealand sugar overload ~ malt biscuits filled with candy & marshmallows), taro cheesecake and frog cakes. There is one last chapter filled with icings (almond, cherry, coconut, chocolate ganache & lemon), frostings (mango butter cream, coffee butter cream and peanut), glazes (apple, apricot, male & raspberry), syrups (lime, saffron & rum), fillings & pastes (date, lotus seed & sweet adzuki bean), plus recipes for fondant and marzipan.

Friends of the Library Summer Sale #2 ~ Commander's Palace and Vera Bradley

Commander's Kitchen, published in 2000. Over 150 recipes from the venerable New Orleans restaurant - adapted for home cooks. There is an introductory chapter that traces the history of the dining establishment from its founding in the early 1880's (by Emile Commander) to it's current ownership by the Brennan family who acquired the restaurant in 1969. There are also chef's tips on seasonings, wine and cookware. Posted alongside each dish are tips and hints for preparations and ingredients.

Since we are in New Orleans, we begin with Cocktails, many which are synonymous with the Big Easy ~ Ramos gin fizz, Absinthe frappe and of course the Sazerac, there are also other libations ~ Brandy milk punch, Plantation peach punch, Irish coffee and iced mint honey tea. Finger Foods and Appetizers offers Dips (tangy shrimp or crab cream & cream cheese), spicy pecans, cheese straws, stuffed artichokes and corn fried oysters with horseradish cream.

In Gumbos, Soups and Stews, we are treated to crab & corn bisque, oyster chowder, soups (red bean, Creole tomato & fennel, turtle and roasted eggplant & garlic), a few basic stocks and many variations of gumbo ~ Yaya, seafood with okra and speckled belly goose). Salads consist of apple, watercress & Stilton, fried oyster, marinated crab, soft shell crab with tomatoes & sweet onions and pulled chicken with ginger pasta.

Brunch options include eggs Sardou, an andouille & peppers omelet, grillades & grits, Pain Perdu (French toast), sour cream pecan coffee cake and of course beignets, while Seafood highlights include a crawfish boil, stuffed deviled crab, whole baked fish with oysters & shrimp, catfish pecan and broiled snapper with Chardonnay.

The dishes in Meat, Game and Birds encompass veal chops, veal daube, braised lamb shanks with Merlot mushrooms, onion crusted rabbit, rack of venison and duck & sausage cassoulet, with Chef's Table pitching jumbo lump crab cakes, shoe string potato crusted fish, duck confit, salt crusted whole baked red fish, quail with crawfish stuffing and Creole cream cheese ice cream.

Krewe Meals features meals served to staff and introduces red beans & rice, buttermilk fried chicken, chicken etouffe, Creole stuffed peppers and Irish Channel corned beef & cabbage. Side Dishes and Vegetables delves into maque chow, honey roasted sweet potatoes, roasted garlic & buttermilk mashed potatoes, dirty rice and honey glazed tarragon carrots.

Many yummy choices abound in Desserts ~ bread pudding soufflé with whiskey sauce, Creole cream cheesecake, pecan pralines, pecan pie, calas, Ponchatoula (my dad's hometown and home to the Strawberry Festival) strawberry shortcake, citrus pound cake, lemon flan and a chocolate molten soufflé. The last chapter, Kitchen Pantry is filled with basics ~ Creole mayonnaise, meat seasoning, tarter sauce, Buerre Blanc, hot sauce, fig habanero BBQ sauce and onion marmalade.

Vera Bradley: Cooking with Friends, published in 2006. All recipes were contributed by friends and family of the Vera Bradley company.  The chapters are arranged by season with 4-5 menus for various occasions and many sumptuous photos filling the pages.

The first season highlighted is Springtime, with menus for Mother's Day, a bridal luncheon and Mother's Day among others. A few of the highlights include Friendship coffee cake (and directions to make the starter), lemon blueberry bread, crust-less Swiss quiches, black bean toss, taco dip, chicken & corn tostada salad, an edible flower salad, Mandarin orange salad, shredded Parmesan potatoes, grilled garlic & lime pork tenderloin, spiced smoke ham, caramel chocolate squares, lemon swirl cheesecake, pink grapefruit margaritas and coconut mojitos.

Summer offers menus for the 4th of July, family reunions and a party on the porch. A few of the offerings are blueberry pecan French toast, chocolate chip zucchini bread, calm chowder, beer cheese dip, potato pizza, salsa baked goat cheese, coleslaw, chicken pasta salad, potato salad with blue cheese & bacon, Danish red cabbage, fillet of beef with Gorgonzola sauce, whiskey BBQ ribs, Georgia chess pie, blueberry cookies, nectarine coconut cake and rhubarb slush.

Fall is next with menus celebrating a soup dinner, Thanksgiving or a bonfire at the lake. Among the options are pumpkin muffins, fresh mushroom soup, chili, beef stew, oven baked caramel corn, roasted pepper & goat cheese pizza, calico baked beans, spinach salad, brandied sweet potatoes, an eggplant & herb casserole, cumin grilled pork chops, grilled turkey with mushroom gravy, raisin filled cookies, mini chocolate soufflés, a pumpkin roll with toffee cream filling & caramel sauce and for drinking ~ a hot caramel bliss.

Winter closes out the book with menus for a tree trimming, Christmas breakfast and New Year's Eve. A few selected favorites are cinnamon sugar plum cake, orange yogurt muffins, a holiday breakfast casserole, champagne shrimp, layered caviar casserole, shrimp & grits tarts, smoked chipolte hummus, Chinese slaw, wold rice & cranberry dressing, cider brined turkey, brandy glazed ham, pecan cake, Espresso chocolate fudge, hazelnut gelato, mocha logs, white chocolate & peppermint cookie brittle and holiday garnet margaritas.

Friends of the Library Summer Sale #1 ~ Cook's Tour of Athens and Best of Hawaii

A Cook's Tour of Athens, published in 1975. Large cookbook  (336 pages) filled with recipes collected by the Junior Assembly of Athens, Georgia. This copy is the 6th edition with the first edition being printed in 1963. I also own several earlier copies, including the original edition. Scattered among the recipes are photos of local area landmarks and historic homes.

Beverages are up first with punches (fruit, golden and Christmas), Russian tea (made without Tang!), coffee (Irish, London Fog and iced) and eggnog, followed by Appetizers which feature broiled grapefruit, a cheese cocktail loaf, dips, cheese balls, anchovy puffs, cheese straws, garlic shrimp, meatballs, chicken liver pate, and nuts & bolts (basically Chex mix).

For Soups and Sandwiches we are offered chowder (clam or Northeastern fish), crab soup, gumbo, vichyssoise (carrot or potato), plus split pea, black bean, vegetable or onion soups, with asparagus tea rolls and tuna & cheese sandwiches.  In Eggs and Cheese a few of the selections include egg Foo Yong, omelets, curried egg, fondue, a baked macaroni loaf and Welsh rabbit.

A few of the Sauces listed are hollandaise, herb cream, BBQ, raisin (for ham), mushroom steak, wild plum, remoulade, creme de menthe & pineapple, lemon and hot fudge, while Pickles, Preserves and Relishes doles out green tomato sauce, chow chow, various relishes (artichoke, cabbage chili, cucumber, pear or cranberry), fig preserves, numerous pickles (bread & butter, Russian dill, garlic sweet pickles, peach and watermelon rind), strawberry preserves and orange marmalade.

Salads and Dressings delivers Waldorf, Caesar, coleslaw, three bean, German potato, marinated bean, shrimp roast beef, a few congealed options ~ fruit & nut, pink sea foam, Bing cherry & coke, avocado mousse,aspic, consomme, egg salad and crab-meat & pineapple, plus mayo, green goddess, Roquefort, Russian and French dressings. Moving onto Seafood, there is fish stuffed snapper or trout, salmon croquettes, tuna casserole, crab meat imperial,  crab Mornay, lobster Cardinale (white wine, mushrooms & Parmesan cheese), scalloped oysters with sausage, deviled shrimp, shrimp Creole, jambalaya and lobster Newburg.

Meat begins with beef options ~ roast, Swiss steak, Swedish meatballs, sukiyaki, tamale pie and meatloaf, followed by a few veal dishes ~ cutlets, roulade, scallopini, then lamb ~ curry, shanks in wine or sweet & sour, and finally Pork ~ BBQ, Spanish style (tomatoes & mushrooms), ham and a ham loaf, Indonesian (made with eggplant) and Chinese spare ribs.  There are a few accompaniments as well - curried fruit or baked bananas. In Poultry and Game, we are given the choice of arroz con pollo, country captain (BIG in the South!), chicken Marengo, paella, pressed chicken, BBQ chicken,  Brunswick stew for 300 (20 lbs. of chicken and 40 lbs. of pork and beef), turkey souffle, turkey curry with wild rice, orange glazed duck, Cantonese duck, plus takes on preparing pheasant, doves, quail, rabbit and venison.

In Vegetables we encounter asparagus croquettes or souffle, lima bean casserole, orange beets, Brussels sprouts with chestnuts, carrot souffle, corn pudding, baked grits, okra fritters, sweet potato souffle, Spanish rice, Chinese fried rice, a squash bake and fried green tomatoes. Breads are up next with biscuits (graham, herb or cheese), coffee cakes, Sally Luun, apricot bread, Swedish rye, orange date nut, rolls (sour cream or corn oil icebox), spoon bread, corn bread, waffles, pancakes, muffins and popovers.

Now we come to the creme de la creme of community cookbooks - the sweets - beginning with Desserts which consist of mousse (chocolate, maple nut or peach), macaroon pudding, lemon fluff, angel food cake, chocolate icebox cake, tortes (blueberry, chocolate or coconut crunch), apple crisp, puddings (cherry, date, buttermilk,, Ozark, plum, orange toddy and Muncie - buttermilk & strawberry jam), ice cream pie, cream puffs, and homemade ice cream (vanilla, fig, lemon velvet or rum).  In Pies, options include apple, brown sugar, butterscotch, chocolate chiffon, chocolate peppermint, coconut chess, lemon, ambrosia, peach, pecan, strawberry, wine or rum.

Cakes and Frostings are comprised of caramel layer, chocolate, red velvet, coconut, golden butter, Japanese fruitcake, jam cake, chocolate cherry cheesecake, at least six varieties of pound cake, sponge cake and of course the usual suspects: banana, carrot and chocolate, with Candies and Cookies offering a date loaf candy, divinity, fudge, caramel kisses, peanut brittle, pralines, taffy, macaroons, date pin wheels, tea cakes, black eyed Susans, brownies and blondies.

Winding down, the chapter titled Bride's Bonus offers kitchen hints, advice on table settings, a handy wine chart, lists of weights & measurements and info on herbs, while Antique Receipts (old fashioned Southern term for recipes) presents corned beef, meat salad, silver cake and scuppernog wine or bread. The very last chapter has sample menus for various occasions ~ luncheons, a simple buffet, dinner for 8, bridge night supper, a summer evening cooler (all cold dishes) and midnight breakfast.

Best of the Best from Hawaii Cookbook, published in 2004. The recipes were selected from Hawaii's favorite cookbooks ~ at the end of the book is a list of the 60 books represented  in the recipes, I own at least five. So happy to find a comprehensive book filled with many of the favorite dishes I enjoyed eating while growing up in Hawaii!

Beverages and Appetizers marks the beginning of our culinary journey with Hawaiian coffee (almond extract & creme de cacoa), an orange mango ice cream shake, tiki punch (oj, pineapple juice, Galliano , vodka and champagne), macadamia nut cheese ball, Spam & mushroom rolls, fiery pupu wings, meatballs, crab cakes,lomi salmon, pan sushi, stuffed lychees and Sam Style Poke (the very same recipe I use!). For Bread and Breakfast we are treated to muffins (pineapple bran or corn), Portuguese sweet bread (devoured many a pan while growing up), other breads (poi, mango, pineapple nut or banana), taro fritters and coffee or papaya jelly.

In Soups and Stews, a few of the offerings include kim chee soup with meat & tofu, taro soup, Portuguese bean soup, velvet corn soup with crab, imitation bird's nest soup and cioppino, while Salads feature a seared sesame ahi, Spam pasta salad, soba salad, sweet potato salad with cilantro lime dressing, an avocado & pomegranate salad, plus the Polynesian salad (mango chutney, chicken, raisins, macadamia nuts, coconut and bananas).

Vegetables encompass maple glazed sweet potatoes & apples, sweet potato tempura, a baked tofu loaf, sukiyaki and pineapple glazed breadfruit, with Rice, Pasta and Potatoes presenting fried rice (Vietnamese style, spicy or with Spam), macadamia nut & pineapple rice pilaf, salmon-spinach ravioli with lemon cream sauce and super mac & cheese (box mix with mushrooms & Spam).

Moving onto the entrees, Meats doles out many island favorites ~ oven kalua pig, char siu, Korean ribs, lau lau, marinated beef sticks, a Hawaiian teriyaki burger, loco moco (my dad's favorite ~ rice, hamburger patty and fried egg) and lamb shanks roasted in red wine, while Poultry delivers chicken (guava, sesame, adobo, luau style, teriyaki, shoyu, sweet ginger, mochiko and huli huli), chicken long rice, chicken & pineapple curry, plus Mandarin chicken wings.

A few of the dishes in Seafood include scampi, shrimp curry, sweet & sour shrimp, spicy baked mahi mahi, seared ahi, shoyu butterfish and scallops with oranges. Moving on to yummy sweet treats, Cakes roll out a banana pineapple or mango upside down cake, orange honey cake, mochi (3 layered, coconut custard or cocoa), bibingka cake (coconut rice), a pina colada cake as well as a few cheesecakes (lilikoi, lemon, chocolate chip or just plain chocolate).

Rounding out the sweets are Cookies ~ guava crispies, coconut macaroons, shortbread, Chinese almond, brownies (mud slide or coffee glazed), date or mango bars and mochi sbowballs, with Pies and Other Desserts consisting of fresh mango or guava pies, mango chiffon pie, haupia pie, pineapple bread pudding and a banana souffle.

Southern Cooking (with a Twist) ~ Beverly Hills Kitchen and Whistle Stop Cafe Cookbook

My Beverly Hills Kitchen - Classic Southern Cooking with a French Twist, published in 2012. This signed edition is filled with 175 dishes from the renown restaurateur and TV personality (HSN).

Hors d'Oeuvres gets the ball rolling with cheese wafers, gougeres (cheese puffs), fried green tomatoes with pimento cheese, new potatoes with caviar, crab tarts, bacon sticks and ham & onion tarts,which is followed by Soups which consist of mushroom, she crab, oyster stew, lobster & shrimp bisque, cold cucumber or cold avocado.

For Salads, a few of the offerings are broccoli slaw, quail salad, lobster salad with remoulade, crab salad with bloody Mary aspic, a rice salad, salmon salad and the ubiquitous wedge salad. In Eggs, Cheese, Grits and Quiche a few of the contributions are Eggs Sardou, souffles (4 cheese, spinach, sour cream or salmon), a mushroom tart, baked cheese grits and shrimp & grits.

A few of the Sauces include mayonnaise, hollandaise, horseradish, Bearnaise, buerre blanc and several vinaigrettes with Vegetables and Sides rolling out potato Dauphinois, hash brown cakes, millionaire's mac & cheese (bacon, cheddar, Gruyere & Parmesan cheeses), red pepper flan, silver queen corn pudding and heirloom tomato pie.

Seafood get the party started with crab-meat Mornay, lobster thermidor, swordfish kebabs and pecan crusted salmon, while Chicken, Turkey and of All Things Pheasant dishes up fried chicken, Texas ranch hash, chicken shiitake chili, country captain, chicken chasseur, curried chicken, turkey hash and roulade of pheasant breast.

In Beef, Lamb, Veal, and Pork a few of the selections are beef Bourguignon, short ribs, osso buco, 7 hour lamb and Carolina puled pork tenderloin, while Biscuits, Rolls, Breads, Pastries and Crepes delves into cheddar, chive or herb biscuits, yeast rolls, Sally Lunn bread, creamy corn muffins and a few crepes.

My favorite chapter is Desserts with an apple per crumble, apricot mousse, brownies, salted caramel cake, creme caramel, molten chocolate cake, chocolate souffle or mousse, coconut pudding with caramel sauce, lemon ginger squares, pecan shortbread cookies, pineapple upside down cake with hot rum sauce and of course sweet potato pie.

Fanny Flag's Original Whistle Stop Cafe Cookbook, published in 1993. Most of the recipes come from the Irondale Cafe, located in Irondale, Alabama, which was operated by the the author's aunt for more than 50 years. It was also the inspiration for the book "Fried Green Tomatoes at the Whistle Stop Cafe".

We begin with the most important meal of the day - Breakfast which consists of grits (with or without cheese), waffles and pancakes, followed by Blue Plate Specials including fried chicken livers, chicken croquettes, smothered chicken, even more chicken (BBQ or pot pie), baked turkey with cornbread dressing, pot roast, beef tips with rice, hamburger steak with gravy, liver & onions, country ham with red eye gravy, roast possum (or pork) and pork chops with apples & sweet potatoes.

Fish offers fried catfish, trout almondine (very popular in the 1980's in the South), crab cakes and oysters (fried or scalloped), while Gravies and Sauces presents chicken, giblet, sour cream and sausage gravies and five variations on BBQ sauce.

Moving onto Side Dishes which encompass fried green tomatoes (3 variations), Harvard beets, broccoli casserole, Southern fried corn, corn casserole, buttered turnip greens, okra (buttered or fried), creamed onions (or peas), mashed potato patties, sweet potato croquettes, stewed tomatoes and the ultimate Southern side ~ mac & cheese. For Breads a few of the options re biscuits (beaten, buttermilk cream or garlic cheese), spoon bread, cornbread (one recipes uses cracklings), rolls and tea cakes.

In Soups and Stews, a few of the offerings are vegetable soup, oyster stew, chili, and beef or Brunswick stew, with Salads and Snacks contributing Christmas pear salad, fruit salad, cucumbers &onions, aspic, potato salad and coleslaw, plus cheese straws and pimento cheese.

The Dessert chapter is filled with yummy goodness ~ Southern fried fruit pies, cakes ~ German chocolate, coconut, Hawaiian (gold cake mix, mandarin oranges, vanilla pudding & crushed pineapple), lemon filled coconut layer, hummingbird Mississippi mud and red velvet), boiled custard, pies (banana split, black bottom, butterscotch meringue, lemon chess and lemon ice box - one of my favorites!), pudding - bread, banana or rice and ambrosia. We close out with Jam, Jellies and Condiments ~ cinnamon peach preserves, muscadine jam, pickled okra and spicy green tomato chutney.

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The Congressional Club Cookbook - Take 3!

The Congressional Club Cookbook, published in 1998. This is the third iteration I own of this cookbook (the other copies are from 1961-6th edition and 1970 - 8th edition). This copy is the 13th edition and was published to commemorate the 90th anniversary of the club's founding. All recipes were contributed by members and wives of both the House and Senate.

Appetizers and Beverages opens the book with dips (hot crab or artichoke, warm blue cheese, spinach), oysters Rockefeller, roll-ups (asparagus or Mexican), salsas, shrimp crescents, clams casino, several variation on brie, pesto cheesecake, cheese balls, fruited mint tea, eggnog and mocha punch. A few of the soups in Soups and Salads include duck gumbo, pumpkin with wild rice, lentil, minestrone, chilled avocado, cheeseburger and several recipes for chili, while Salads are comprised of cucumbers & roast beef, crab, mandarin, fruity chicken, Iowa pea, Watergate, cornbread, strawberry & brie and Champagne (cream cheese, strawberries, pineapple, bananas, pecan and cool whip).

Moving on to Main Dishes and Casseroles, we are offered apple French toast, a ham & cheese casserole, bacon cheese souffle, eggs Andouille  casserole, glazed tenderloin of pork with carrot stuffed potatoes, steak & shake chili (made with coffee), Basque halibut and potatoes, venison stroganoff, oyster spaghetti, beef stew, pork & apple casserole, glazed buffalo medallions, pork pie and Bulgar stuffed eggplant. The entrees continue in Meats, Seafood and Poultry with etouffe,  fried trout, pork roast with coconut, shrimp Pernod, salmon Riesling, lamb curry, lobster stew, Bulgogi, scampi, citrus grilled chicken, crab cakes, Kathie Lee chicken (Russian dressing, apricot preserves, dry onion soup mix & pineapple) and directions for a whole  hog barbecue.

For Pasta and Vegetables, we are given the option of curried apricot rice, perogies, lasagna, crawfish linguine, raclette pot, Vadalia onion pie, Texas drunken beans and Hungarian noodles.

Desserts are numerous with many selections ~ homemade almond roca, death by chocolate (super hot in the 1990's)m orange souffle, pound cakes , caramel rum flan, Kentucky jam cake, chocolate brioche bread pudding, Watergate cake, chocolate raspberry squares, rum raisin ice cream, potato chip cookies, butter thins, key lime cheesecake, Italian coconut cream cake, pecan tarts, biscotti, trifle, brownies, fudge, pralines, honey walnut cake, apple tart pizzas, angel lemon pie, Swedish tea ring and another blast from the past - grasshopper pie.

The last chapter, Etc., is filled with miscellaneous recipes composed of muesli, brandies cranberries, sauces (chili, BBQ), sourdough bread, Russian black bread, biscuits & rolls and a honey oatmeal bread.

More Sale Books ~ Firehouse Cooking and The Cat Who.....

Firehouse Food, copyright 2003. Growing up around fire stations (on military bases) I tend to pick up any cookbook I come across with recipes prepared by firefighters. I remember many a meal eaten at the long community style kitchen table- mostly on holidays as well as movie nights with freshly made popcorn and other snacks.

The book is filled with recipes submitted from the 42 stations in San Francisco and reflect the diversity of the city's population with many amazing dishes. There is a short introductory chapter with a bit of background info on a few of the contributors and selected recipes (interesting tidbit - each station has at least one favorite Caesar salad recipe), plus notes that each firefighter in charge of the day's meals - lunch and dinner - does all the meal planning, shopping & cooking.  Many locally sourced produce and ingredients are featured in the recipes.

Up first is Salads and Soups which includes roasted beet with raspberry vinaigrette, Chinese or Mexican chicken salad, calamari salad, slug salad (greens, mandarin oranges, red onions & blue cheese) with beef barley, tortilla and duck wonton rounding out the soups.

Main Dishes encompass oxtail ossobuco, kalua pig, pork mole, tamales, junkyard dog champion chili (winner of many area chili cook-offs), gumbo, paella, chicken in a barrel (cooked in large metal drum cans), Thai BBQ chicken with peanut sauce, a few marinades and sauces for grilling, chicken & chorizo enchiladas, turkey meatloaf, cioppino (a San Francisco signature dish), whole roasted salmon with lemon basil teriyaki, fish tacos, Kung Pao prawns, Dungeness crab cakes, polenta lasagna, baked egg baskets and penne with chicken & artichokes.

Moving onto Sides, we encounter ginger carrots, roasted asparagus with tarragon, coleslaw with pineapple & dried cherries, scalloped potatoes, tortilla Espana, fried rice and Irish soda bread, and we end with Desserts ~ lemon milk cake, applesauce fruitcake, carrot/banana cake, chocolate chip cheesecake, brown sugar berry coffee cake, tiramisu, biscotti and tangy lemon bars.

The Cat Who....Reunion Cookbook, copyright 2006. Recipes from the author of "The Cat Who" series with menus revolving around family and friend reunions. Each chapter is based on a menu from different fictional characters - usually with a theme.

The first menu is from the Ogilvies and Fugtree reunion (farmhouse setting) and consists of hush puppies, cherry cola salad - congealed, sweet & sour coleslaw, potato & macaroni salad, five recipes involving  beans, orzo with goat cheese, BBQ ribs, Brunswick stew, tomato relish, peanut butter pie and fried cherry pies, followed by the Inchpot 4th of July Reunion Picnic which features strawberry bread, pickled watermelon rind, shoepeg corn salad, apple relish, sloppy joes, a simple chicken salad (only 4 ingredients), cranberry cream pie, kolaches and raspberry squares.

The Brodie Reunion delves into Scottish foods with cranberry-raspberry tea, cheese scones, Macintosh apple salad, carrot & rice casserole, leeks and ham, Scotch pies (pastry with lamb & gravy), sausage burgers, honey chicken, tartan cake (similar to carrot cake), chocolate shortbread fingers and blackberry crumble. In the Goodwinter Famously Reunion, we are treated to spiced mocha coffee, rice bean salad, Parmesan potato wedges, corn pudding, meatloaf, steak roll-ups, chicken rice casserole, peach almond ice cream and bourbon balls.

Hawaii is the theme of the Riker-Hanstable Friends Reunion which offers Blue Hawaii's and pina coladas, coconut dip, plantains, pineapple rice salad, roast pork with mango-peach sauce, tiki tiki meatballs, macadamia nut cream pie and a banana marble dessert. Irish food is on tap for the O'Dell-Robinson Reunion with cucumber dip, Irish soda bread, cabbage beet slaw, baked parsnips, potato spinach casserole, shepherd's pie, whiskey baked ham, dilled fish, barley pudding, whiskey cake and Irish oatmeal cookies.

The Landspeak Reunion revolves around game day/night and presents mimosas, coffee cake, fruit terrine, fried green tomatoes, granola, quiche, chicken crepes, crab dip, beef skewers with dipping sauce, cheese or spinach balls, cream puffs and toffee (very easy - made with saltines). Flavors of Italy are the topic of the Cutbrink Reunion which includes bread-sticks, a large antipasto tray, lemon-cherry salad, artichoke spread, lasagna, manicotti, Italian chicken, biscotti and the ever popular Italian creme cake.

We end the recipes with the Cat Reunion and a few seafood dishes ~ scallops in Gruyere sauce, seafood salad and a salmon loaf.

Sale Books ~ Gooseberry Patch and Top Secret Recipes

Gooseberry Patch Comfort Foods, copyright 2007.Home-style recipes just like mom used to make!

We begin with Breakfast, there are pancakes (puffed apple, buttermilk, potato and pumpkin), a simple overnight blueberry French toast, coffee cake - double toffee, brown sugar baked oatmeal, muffins (morning glory or caramel apple), gingerbread waffles, casseroles - breakfast (eggs, sausage & cheese) or western omelet (eggs, hash browns, bacon and green peppers), griddle cakes, cream cheese danish, cheddar grits, sausage gravy & biscuits, caramel pecan rolls, hot chocolate and lemon spice tea, followed by Soups, Breads and Sandwiches consisting of soups made with chicken (broth, pot pie, noodle or chowder), several variations on vegetable and tomato soups, chili, split pea, potato, a few cheese options (burger, cheddar with hash browns), wild rice with broccoli, black bean and Italian meatball. Breads include corn bread, flour bread, fry bread and gooey buns, with sandwiches offering an Italian pulled pork, tuna met and a grilled PBJ.

For Salad and Sides we are treated to mac & cheese (3), scalloped pineapple or corn, rice - red or beef mushroom, tomato dumplings, stuffing balls, sweet potato pone, chili fries, cabbage pudding (cabbage, saltines & buttermilk), a few dips and the usual selection of salads ~ slaw, potato, chicken, etc., while Mains dishes up meatloaf (awesome, cheesy beef & bacon burger), meatballs, beef tips, WWII mess hall chili, lasagna, Johnny Marzetti, pizza, chicken fried steak, pork & sauerkraut stew, salmon patties, chicken (with dumplings, pot pie, fried, baked or roasted, smothered, in casseroles - chicken cashew or chicken & rice), ribs and tuna noodle casserole.

Desserts is chock full of delicious treats from cakes (chocolate gooey, mocha, warm apple, pound and Southern Comfort,), brownies (caramel fudge or fudgy cream cheese), chocolate popcorn, apple dumplings, hot fudge brownie sundaes, cookies (pineapple squares, Hello Dolly), trifle, pies (butterscotch, chocolate buttermilk), cupcakes (black bottom or banana) and lots of puddings - bread, chocolate, banana, caramel and Miss Piggy ~ made with cream cheese, cool whip, confectioner's sugar, plus boxes of vanilla & chocolate pudding.

The last chapter touches on Cooking for 1 or 2 with a sausage/apple skillet, cheese strata, corn & bacon chowder, tuna melts, cheesy potato bake, lemon chicken, cube steak stroganoff, apple crisp and the recipe with the saddest name ever - Fudge for One.

Top Secret Restaurant Recipes, copyright 1997. All recipes are "copycat" dishes from well known restaurant chains:
Applebee's: pizza sticks, oriental chicken salad
Benihana: hibachi chicken or steak, Japanese fried rice
California Pizza Kitchen: Thai chicken pizza or BBQ chicken pizza
Chichi's: nachos grande, Mexican fried ice cream
Cracker Barrel: hash brown casserole
Denny's: Moon over my Hammy
Hard Rock Cafe: filet steak sandwich, baby back watermelon ribs
IHOP: cheese blintz, banana nut pancakes
Marie Callender: golden cornbread, banana creme pie
Outback: blooming onion, Alice Springs chicken
Planet Hollywood: chicken crunch, pot stickers
Red Robin: BBQ chicken salad, mountain high Mississippi mud pie
Ruth Chris Steak House: BBQ shrimps, potato au gratin
Sizzler: cheese toast, chicken club sandwich
TGI Fridays: potato skins, 9 layer dip and smoothies
Western Sizzlin: Teriyaki chicken breast

The Downstairs Kitchen Maid ~ Margaret Powell's Cookery Book

Margaret Powell's Cookery Book, copyright 1970 (reprinted in 2012). Over 500 recipes from the downstairs maid whose memoirs, "Below Stairs" was the basis for the TV series "Upstairs/Downstairs" and "Downton Abbey". Throughout the book are glimpses into the world of servants in the great manor houses of early 20th century England. There are a few introductory chapters on equivalents for temperatures & measurements (many of the recipes use the Imperial unit), a glossary of terms and ingredients, plus reminiscences on learning to cook, choosing and buying ingredients, cookware used (a manor home range usually took up the whole side of a room) and keeping food chilled - no refrigerators were in use - just large wooden tubs filled with ice.

We begin the dishes with Hors d'oeuvres ~ anchovy canapes, cantaloupe salad, caviar with smoked salmon, eggs with prawns, liver pate and stuffed olives, followed by Soups which consist of bone stock, game stock, court bouillon, four fish stock, fish soup, Russian borscht, lobster soup, Scotch broth and oxtail soup.

In Fish, a few of the offerings include bouillabaisse, stuffed beam, fried eels, Kedgeree (cooked flaked fish), lobster croquettes, lobster souffle, baked red mullet, salmon steaks with green Hollandaise, baked scallops, sole Normandy with truffles and trout baked with almonds, while Entrees present beef galantine, beef tournedos with creamed spinach, calves brains in scallops, hare jugged (rabbit, bacon, port & herbs), Indian pilau, Madras curry, rumpsteak & oyster pie, tongue cassolettes and veal kidneys with red sauce.

Moving on, we encounter Poultry and Game ~ chicken stuffed with oysters, roast duck, roasted pigeons with chestnut stuffing, turkey with truffles, plus ways to roast grouse, larks, partridge, pheasant & woodcock and lastly, compote of snipe. Roasts and Meat Dishes ramps it up with beef steak & kidney pudding, ham braised with wine, hare roasted in sour cream, mutton,boiled ox tongue and roast suckling pig.

A few of the offerings in Forcemeats and Stuffings include liver farce (liver with mashed potatoes & herbs), and numerous stuffings ~ apple, chestnut, mushroom, prawn, roe and sausage & onion.  Vegetables encompass stuffed aubergines (eggplant), cauliflower au gratin, French beans, boiled leeks, marrow fritters, potatoes Duchess, apple salad with cucumbers, banana & lettuce salad, Salad England (lettuce, spring onions, watercress & tomatoes), green peas & eggs salad, braised Spanish onions, creamed spinach and stuffed & baked tomatoes.

Some of the Sauces and Garnishes utilized are ~ sauces (apple, Bernaise, black butter, bread, caramel, chocolate, cranberry, custard, fennel, green gooseberry, mint, orange, shrimp and white wine), garnishes (egg balls, quenelles) and butters (anchovy, curry, lobster or watercress).

Puddings are varied, from steamed (brown Betty, canary, caramel custard, Christmas or treacle) or baked (apple amber, Empress ~ rice with apricots & cherries, French pancakes or orange) to
 apple or banana fritters, pancakes with truffles, Charlotte Russe, mousse, gooseberry fool, fruit ice cream, Yorkshire pudding, souffles, lemon water ice, trifle, meringues and jellies (apple, lemon sponge or port wine).  Pastry encompasses Choux, flaky and puff pastry mixes, several yummy treats ~ apricot flan, apple & cranberry tart, a black currant tart, mince pies, Eccles cake (made with currants), treacle tarts and a few fillings (lemon curd and mincemeat).

Savories consist of angels on horseback, cheese straws, baked herring roe, Madras olives, sardines Bombay and shrimp toast, with Breads, Scones and Cakes introducing several bread options (brown, currant or Sally Lunn) and many cakes ~ angel, Dundee, Genoa, gingerbread, macaroons, Madeira, orange layer, Scotch shortbread, Scotch bannocks and the fabulous Victoria sandwich, plus a few fillings and frostings (almond paste, royal icing and butter icing).

A few of the Egg Dishes include Alpine eggs (cream, cheese and herbs), curried eggs, baked eggs, Scotch eggs, eggs & truffles and a few omelets (cheese, asparagus or ham & mushroom), followed by Preserves, Bottling and Cordials which offers a plethora of preserves (black currant, damson cheese, apple & cinnamon jam, pumpkin or plum jam), marmalades (apricot, crab apple, lemon or orange), bottled syrups (cherries, gooseberry, peaches or plums) and cordials ~ cherry brandy, cowslip wine, dandelion wine, elderberry wine and a quince liqueur. 

The last chapter touches on Pickles ~ chutney (apple, green gooseberry or tomato) plus pickled onions or walnuts.

Colorado & Italy ~ Colorado Classique and Buca di Beppo

Colorado Classique, copyright 2009.  Recipes were compiled by the Junior League of Denver and include over 200 dishes with recommendations for wine or beer parings, plus 25 dishes from area restaurants.

Appetizers and Beverages gets the ball rolling with salsa (hometown, pineapple, berry apple or black bean), hummus with sun-dried tomatoes, Brie with figs & pecans, baked Gouda, garlic breaded shrimp, cilantro chicken skewers, beef jerky, punch, sangria and champagne mojitos.  For Salads we are offered grilled vegetable, corn & avocado, spinach, grilled pear & blue cheese or Granny Smith and blue cheese, orzo,couscous (chicken or veggie), an Italian chopped, a yummy sesame shrimp and  spinach with prawns.

A few of the selections in Soups and Sandwiches include Denver chowder (corn & shrimp), chili, gazpacho, curried butternut squash, Thai Chicken & coconut soup, Chilean seafood stew, sweet chicken salad sandwiches, muffulettas, a grilled apple sandwich, plus Cuban and Rueben sandwiches. Vegetarian and Sides consist of stuffed portobellas, rataouille salad with roasted yellow tomato sauce, rice & Parmesan stuffed zucchinis, cornbread apricot dressing and black beans and quinoa.

Pasta and Grains offer lasagna (spinach & prosciutto, chicken pesto or crab & shrimp), baked rigatoni, penne with tomato vodka sauce and lamb and eggplant curry. Poultry introduces martini chicken (vermouth & lemon juice), chimichangas, huli huli chicken (a favorite in Hawaii), satay with peanut sauce, Tuscan chicken, grilled tzatziki chicken burgers and baked lemon turkey.

Meats encompass flank steak (with tomato jam, tandoori grilled or with Asian slaw), porcini crusted filet mignon, pork tenderloin (Oaxocan, with cranberry chutney or walnut curry stuffing), Moroccan lamb stew, lamb curry with sweet potatoes, venison tenderloin, short ribs in red wine and buffalo burgers, while Seafood presents scampi, pistachio crusted salmon, grilled salmon with soy honey sauce, salmon pot pie, Brazilian seafood arroz de coca, fish tacos and crab & shrimp cakes.

For Breakfast, Brunch and Breads we are treated to fruit & nut scones, cranberry coffee cake, Hungarian nut roll, ornage poppy seed quick bread, a fresh tomato tart, ham & cheese crepes and spinach quiche with Desserts offering Bavarian Apple Tart, toffee blondies, lemon delight (pecan crust, cream cheese, lemon curd), the ultimate carrot cake, English trifle, peanut butter chocolate cake, mint chocolate brownies, pecan puffs, peppermint bark and strawberry mousse.

The last chapter has a few restaurant selections ~ beef & ale pudding, chipotle cornbread, crab pad Thai, oatmeal chocolate toffee cake, almond toffee pie, Boulder Beer Company planter porter stew, Rocky Mountain ceviche (made with rainbow trout), sticky toffee pudding, a mushroom & chevre frittata, escargot bougogne, buffalo BBQ brisket and apricot & cranberry stuffed elk chops.

Buca di Beppo, copyright 2002. Recipes from the moderately priced chain restaurant specializing in southern Italian cuisine. The first restaurant opened in 1993 and at the time of publication there were 96 locations - including a few in Georgia.

We begin with Diamonds of the Italian Kitchen, featuring bruschetta, sweet pepper stew, fresh fig & prosciutto salad and stuffed zucchini blossoms (with ham & cheese), immediately followed by Spaghetti Sauce which consists of garlic oil & veggies, Alfredo, meat sauce or meatballs, linguine with seafood and penne calabrese.

In Old Italia, New Italia, we are treated to Cesar salad with shrimp, four cheese risotto, pizza (Margherita, angry stuffed -basically a calzone and  four seasons -mushrooms, tomatoes, ham and artichokes), veal shanks with polenta, tripe and chicken saltimbocca. For Family Begins with 2, there is angel hair pasta with shrimp, tortellini, baked pasta and Italian wedding soup.

Celebrations introduces Sicilian lamb stew, salt cod Cornish hens with spinach, lasagna casserole and breaded veal with fennel. We end with La Dolce Vita (Desserts) ~ mascarpone & espresso cake, fried dough nuts, cannoli, ricotta cheesecake and warm marsala custard.

Taste of the World ~ The Food and Flavors of Oceania Cruises

Taste of the World ~ The Food and Flavors of Oceania Cruises, copyright 2010. Massive coffee table style book filled with gorgeous photos. There are 100 recipes  scattered throughout the pages which tell the tale of a 24 hour day in the galleys, wine cellars and dining rooms of the Oceania Cruise lines.  The introductory sections provide background on how dishes are chosen, the culinary dream team of five chefs (most lines usually employ just two) and mentions the food budget per passenger is higher for Oceania than others.

The first chapter gets the ball rolling with Morning recipes consisting of potato pancakes with gravlax, leek quiche and a brioche loaf, followed by Mid Day and ceviche with sun gold tomatoes, gazpacho Andaluz, duck cassoulet, grilled lamb & feta cheeseburgers and a Cajun mahi mahi sandwiches with Cuban mojo sauce.

Afternoon focuses on "tea at sea" and offers a Victorian Sandwich Cake (a round cake with the texture of pound cake - sliced on half, filled with whipped cream and jam), scones and tartlets (lemon curd, caramel cream or almondine).

Moving on, Evening is the final chapter and runs the gamut from appetizers to desserts. We begin with goat cheese & balsamic apple tatin, tiger prawns with remoulade, mushroom crostata, crab cakes with roasted tomato cream sauce and then settle down for a few salad options ~ baby greens with apples & panchetta or watermelon & duck confit. Soups include creamy sweet potato with chorizo, French onion and chicken coconut, with Entrees encompassing linguine cioppino, farfalle with truffle cream sauce, stuffed chicken breasts with creamy polenta & truffle sauce, steak au poivre with cognac sauce & creamed spinach, curry beef short ribs, lamb curry, sea bass in miso plum sauce and vegetable tagine with couscous & onion marmalade.

Finishing up, a few of the desserts are Baba au Rhum, crepes souffle, banana macadamia nut pudding and bittersweet chocolate fondant cakes.

Southern Cooking at It's Best ~ Lewis, Peacock & Lang : Gift of Southern Cooking & Southern Entertaining

The Gift of Southern Cooking, published in 2003. Recipes from two of the South's best loved chefs - Edna Lewis provides Virginia style country cooking while Scott Peacock blends dishes from his home state of Alabama with flavors of the Caribbean, Africa and Native American cultures. 

We begin with Welcome to the Southern Table (relishes, condiments and drinks) which offers pimento cheese, candied bacon, preserves (green tomato, strawberry or raspberry), chow chow, eggnog, lemonade and watermelon punch (with rum!), while A Demitasse of Soup consists
of stocks (chicken or smoked pork), oyster stew, minted pea soup, she crab soup, silken turnip or chestnut soup.

Sweet and Sharp (salads & dressings) includes a boiled dressing, mayonnaise, tomato aspic, chicken or potato salads, BLT salad, shrimp & artichoke salad, asparagus with cucumber dressing and a red onion, cucumber & tomato salad. Moving onto Centerpiece Dishes (Entrees), a few of the recipes presented are grilled bacon wrapped trout with green onion sauce, crab cakes, Greek style whole roasted snapper, a fish fry and sauteed frog legs, with chicken & rice, country captain, Southern pan fried chicken, roast duckling stuffed with oysters & rice, and broiled squab rounding out the poultry options. The last dishes in the chapter revolve around meat ~ ham with Madeira, pork shoulder with wild mushrooms, pork loin with muscadine grapes & port, slow cooked oxtails, pig's feet in tomato sauce and lamb shanks with green tomatoes.

Spicy Collards and Sweet Potatoes (vegetables and sides) delves into skillet asparagus or scallions, roasted beets in ginger syrup, garlic green beans, roasted okra, scalloped tomatoes, fried eggplant, mashed turnips, spicy collards in spicy tomato onion sauce, cardamon scented whipped sweet potatoes, creamy grits and rice (plain, yellow or coconut).  The offerings in Come Evening It's Suppertime encompasses okra pancakes, cornmeal souffle, baked eggplant with peanuts, salmon croquettes, catfish stew, chantarelles on toast plus hash (turkey with chestnuts, squab, quail or chicken).

The breads in Praise the Lord and Pass the Biscuits are comprised of yeast rolls (from a potato starter), Sally Lunn, cornbread (sour milk, in a veggie bake, skillet or deep fried), corn fritters, pop overs, griddle cakes, pancakes, cheese straws and of course buttermilk biscuits.  We begin the dessert sections with It Doesn't Have to Be Fancy (pies, cobblers & puddings) which introduces blackberry cobbler (one with nutmeg brandy sauce), pies (bourbon pecan, egg custard, lemon chess), tender cakes with guava syrup & cream and coffee jelly.

Cakewalk Winners ramps it up with orange marmalade layer cake, chocolate cake, three layer carrot cake, fresh apple cake with caramel sauce and cookies consisting of cat's tongues, chocolate macaroons and spritz, peanut brittle and spiced pecans close out the chapter. Perfectly Ripe and Sweet (ice cream, ices) incorporates ice milk, ice cream (vanilla, strawberry or peach), ices (tangerine or watermelon), a few chocolate sauce options, chestnuts in heavy syrup, a mixed berry shortcake and a warm apple crisp.


Southern Entertaining for a New Generation, published in 2004.  The first 26 pages offer hints and tips on entertaining touching on party flows, number of guests to invite, seating, centerpieces, party favors and wine basics. Each chapter is arranged by time of day and contains four party theme menus with recipes, serving & wine suggestions, grocery lists and preparation time lines.

Our first chapter covers Morning with the the first menu, Brunch for a Bunch featuring basic biscuits, shrimp & creamy grits and mimosas, followed by Down Home Breakfast offering sweet balsamic bacon and waffles with a toasted pecan cinnamon honey. Fruit Fantasy consists of smoothies, muffins (blueberry or banana white chocolate) and flavored butters (raspberry or peach) while Sweet Sweet Breakfast includes Bourbon walnut coffee cake and white wine poached pears.

The Noon chapter begins with High Noon and herb crusted racks of lamb and a yummy red velvet cake, with A Crowd for Sunday Dinner introducing  mac & cheese, squash casserole and fried chicken. For Soups, Salads and Sandwiches we are treated to a Cobb salad, chicken salad sandwiches and sugar cookies, while Fresh Southerner's Luncheon is comprised of fried green tomatoes with goat cheese and tomatoes, crab cakes and a very berry tart.

Moving onto Mid Afternoon, Afternoon Tea offers cucumber sandwiches, egg salad lettuce wraps and key lime tartlets, with Tailgating at Home delivering bacon deviled eggs, pumpkin squares and boiled peanuts. Cocktails on the Porch is filled with mojitos, margaritas, Bellini and peanut brittle, while Picnic at Dusk features cheese tortellini and sun dried tomato salad, spinach salad with toasted pecans and black & white chocolate mint brownies.

The last chapter focuses on Evenings, beginning with a Seafood Supper Club and pecan smoked trout spread, catfish sandwiches and pineapple & orange ambrosia, with Hor's de Ouevres for All pitching pickled shrimp, cheese straws and beef tenderloin. Gather for Grilling includes rosemary mustard pork tenderloin and citrus delight ice cream, and the last menu ~ Dessert Party features a 1-2-3-4 cake with a caramel icing, chocolate fondue and meringue kisses.

Community Recipes ~ Southern on Occasion and the Arrow Community Cookbook

Southern on Occasion, published in 1998. Recipes were compiled by the Junior League of Cobb-Marietta, Georgia and offer 4-6 menus in each section. The chapters are divided by "six gentle seasons guiding the reader/cook through a year in the South".

We begin with As Gardens Begin to Smile and the first menu Pinch of Spring which offers pineapple zucchini bread, baked ham with mustard & apricot glaze, a frittata and a fresh fruit tart, followed by Pears and Pansies (ladies luncheon) which consists of Southern mousse, crab cakes, peach bisque. punch and a layered lemon cake. They're Here includes a goat cheese torta, hearts of palms spread, garden lasagna, orange chess pie and raspberry cheesecake squares.

Wicker to Wickets encompasses smoked salmon bread sticks, red pear salad, chicken medallions and double cookie cheesecake, while Fit for the Queen (high tea) is filled with cucumber sandwiches,  sandwich spreads (creamy mustard, strawberry butter or berry cream cheese), olive rolls, cheese buttons, scones (chocolate chip, country-side & lemon) and iced tea with mint syrup.

The theme of chapter two is Nothing But Blue Skies, beginning with Stay at Home Saturday which features an oatmeal souffle, crab omelets, baked spinach, strawberry smoothies and mimosas, with Farewell Fiesta invoking a Latin theme ~ salsa (black beans & corn), tortilla soup, artichoke burritos, paella and sangria. A Tisket A Tasket focuses on picnics and a few of the choices include marmalade tarts, broccoli toss, chicken salad or buttermilk fried chicken and oatmeal cranberry white chocolate cookies.

A few menu items in I Do I Do are pecan cheese teddies, Chesapeake Bay chicken (crab, chicken & stuffing), hazelnut pecan tea bread and onion straws. Golf figures prominently in Fore in the Neighborhood with glazed chicken wings, herb cheese sandwiches, Vadalia onion slaw, kielbasa kabobs and the even par cake (chocolate buttermilk).  Father's Day Out pitches zucchini fries, pan seared garlic pot roast, Vidalia onion & rice bake, blackberry shortcake and a Sparkling Gin cooler.

Moving onto our third chapter, Oh My Stars, a day at the beach is reflected in Washed Ashore which presents summer scallops with peppers, avocado & feta salsa, briny boiled shrimp, margarita pie, chichis and a yummy chocolate eclair cake. Silver and Saddles (for the horsey set) serves up cream puffs, bruschetta, fried green tomato salad, beef au Poivre and amaretto nectarines.

Good Heaven's embraces the baby shower with salmon pate, stuffed new potatoes, marinated blue crab claws, a lemon cloud dessert, fruit salad and tomato spritzers, while Four Star Day salutes Independence Day with a menu consisting of mini BLTs, layered tomato & mozzarella salad, corn bread salad, Kansas City brisket and a strawberry brownie tart.

Pushing forward to chapter four, the weather has A Nip in the Air, and the Hunter's Breakfast warms things up with sausage pinwheels, omelets, apple pancakes, banana bars and biscuit & sausage gravy. Mountain Retreat provides herb sausage bread, baked quail, blue cheese grits ans butterscotch pie, with 1031 Pumpkin Road offering a cheese & artichoke dip, Italian beef sandwiches, apple pizzas, chocolate toads and bat's brew (apple cider, cranberry juice, brown sugar, cloves & cinnamon).

Hayrides and Hoedowns treats us to green chili & bacon dip, couscous salad, pork BBQ, sweet & sour beans and cowboy spice cake, letting A Very Long Evening delve into shrimp in phyllo cups, minted lamb chops in puff pastry, vegetable terrine and a decadent white & dark chocolate marbled mousse cake.

Chapter five, Traditions Gathered, kicks off the holiday season beginning with A Meal to be Thankful For and cranberry salad, turkey (roasted or deep fried), sweet potato crunch, white chocolate pecan pie and pumpkin cheese. When Holly Berries Shine offers treats for a holiday open house which consist of cheese strata, stuffed endive, lobster crostini, beef tenderloin, timeless tassies and holiday toffee. A Celebration of Light (Hanukkah) introduces marinated mushrooms, chicken soup with matzo balls, currant glazed chickens, carrot pancakes and potato vegetable latkes.

Making Seasons Bright includes seafood parcels with herb mayo, shrimp & grits, honey baked tomatoes, caramel cake and homemade Irish creme liquor, followed by Can't Wait 'Til Morning with ham steaks, a strata, macadamia nut French toast, raspberry coffee cake and cranberry tea. God Bless Us Everyone features an English menu with portobello cream soup, ambrosia, bread pudding and wassil.

Nearing the end of the book, our final chapter is titled Silvery Shadow Days and the menus begin with New Fallen Snow ~ Dos Equis beef stew, cheese soup, chili, seafood gumbo, broccoli cornbread and apple cake, which is followed by Let's Geaux Creole (Mardi Gras) and a decidedly Cajun menu consisting of crawfish fettuccine, okra creole, cheesy cornbread and cherries jubilee.

Take Me to the Bowl Game offers garlic popcorn, BBQ shrimp (made with beer), muffulettas and a chocolate punt cake. The menu is Black Tie Optional and features coconut shrimp, crab bisque, red lettuce salad, a mocha cream torte and kir royales.

The Arrow Community Cookbook, no publication date. Slim booklet with offerings from a local non-profit community space for families. All recipes were solicited from families and friends of the members with a few contributed by local chefs.

Bites kick starts the dishes with granola, freshly made or in bars, muffins - including a vegan banana, plus bread (whole wheat), rolls, tea cakes, an easy curry dip, kale chips and beet hummus. Bigger
Bites include eggplant caponata, spinach cakes, a greens pie, roasted broccoli & potatoes,  lettuce risotto, zucchini saltimbocca and pan roasted salmon.

Moving on to Soups and Salads, we are offered Vietnamese noodle soup, field pea salad, French potato salad, white bean soup and beef & black bean chili, followed by Treats which consist of cobblers, cake (carrot, orange cornmeal, blueberry & sour cream chocolate chip, pies (key lime or butterscotch, coconut almond popsicles and a chocolate tofu parfait. The last chapter, Drinks contains a super easy recipe for Chai tea.

Books for Better Eating ~ Bill's Open Kitchen and Taste (Pure & Simple)

Bill's Open Kitchen, published in 2003. Fresh, easy and inspiring recipes from the Sydney based restauranteur.

Breakfast is up first, beginning with a few "full" English breakfast sides ~ updated for today's tastes: garlic mushrooms, roast tomatoes and crisp bacon curls, followed by buckwheat or coconut pancakes, Turkish eggs (yogurt, eggs, olive oil & spinach), porridge with brown sugar peaches and ham & Gruyere French toast. For Lunch a few of the options are honey lemon chicken wings with lentil feta salad, prawn skewers with rice salad, Vietnamese chicken salad, citrus risotto with garlic chili prawns, onion & feta tart, BBQ duck salad, pan-fried fish with lemon potato salad and spicy squid salad.

Afternoon Tea offers apricot slice, coconut & lime macadamia cake, honey cheesecake, mandarin chocolate cake, banana maple upside down cake and orange & cardamon biscuits, while Dinner consists of rice paper rolls, saffron chicken skewers, lobster with lime butter, fish burritos, marinated lamb, whole BBQ fish, chickpea stew, stuffed roast chicken, roasted soy chicken, beef & mushroom pot pies, glazed duck and coconut fish.

We end with Desserts ~ baked brown sugar custards, blueberry trifle, passion fruit crepes, white chocolate mousse with raspberry trifle and semi freddo with caramel figs.

Taste (Pure & Simple), published in 2003. Healthy organic cooking based on seasonal ingredients.

We begin with Appetizers which include sauteed scallops with creamy corn sauce, tamari shrimp & scallops, white bean dip, fresh tuna & radish salad and roasted root vegetables& baby greens, then move on to Soups and Salads which consist of sweet corn & vegetable chowder, celery root & tofu salad, pan roasted garlic & spinach salad and green tomatoes with Vidalia onion garnish.

Fish and Shellfish offers grilled snapper with ginger & lemongrass, miso salmon, pan roasted cod, crab cakes with papaya & jicama salad and grilled prawns with fennel & onions, while Poultry and Meats encompasses roasted chicken breast with dinosaur plums sauce, roast turkey with sweet potato gravy, pan roasted quail, coriander breast of duck, rack of lamb with pomegranate-date chutney, beef tenderloin with wild mushrooms & potatoes and bison cube steaks.

Moving on we encounter Vegetarian Entrees which are comprised of sweet potato & root vegetable gratin, winter vegetable stew, sweet pea, corn & mushroom risotto and vegetable lasagna, followed by Sides which incorporate grilled asparagus, lightly salted edamame, garlic wilted spinach and charred bok choy.

A few of the Breakfast dishes are squash pancake, veggie hash, granola or oatmeal with apricots & figs, with Desserts featuring a flour-less hazelnut cake, almond polenta cake, cardamon shortbread and sweet potato brulee,

We close out the recipes with Basics, including fire roasted sweet pepper sauce, red or golden beet syrup, garlic (roasted), chicken glaze and addition to the usual stocks offerings we are also given instructions for the following stocks ~ roasted corn, mushroom, spring garlic and ham hock.

More July Thrifty Finds - The French Market and A Flash in the Pan

The French Market - More Recipes from a French Kitchen, published in 2005.

No introduction to speak of, so we jump straight into the recipes, beginning with Soups and Starters which consist of cauliflower soup, winemaker's soup (mushrooms, LOTS of onions, wine - 2 cups! and vegetable stock), puff pastry with cheese, wild mushroom tartlets, Roquefort souffle and pumpkin with Bayonne ham puffs,followed by Salads and Vegetables which include mayonnaise, nut sauce, tomato or cucumber salad, shrimp & melon salad, goat cheese with figs, avocado & potato salad, sausage & bean salad, grated carrots with honey, sauteed potatoes with truffles, wine braised lentils and vineyard style Swiss chard.

Up next are the entrees, with Fish leading off the pack ~ roasted shellfish with aioli, stuffed squid, squid salad, roasted mackerel with Dijon mustard, salmon in champagne sauce, seared scallops with steamed potatoes and monkfish with chanterelles. Meat, Game and Poultry offers braised lamb with white beans, stuffed saddle of lamb, pork with chestnuts, cassoulet Toulousain, rabbit with prunes, the classic duck with orange sauce, duck confit, pate and hunter style chicken.

Desserts are last and a few of the options are creme caramel, polenta &lemon cake, cherry tarts, floating islands, pear & chocolate tarts, croissants, a walnut loaf and Basque cake (made with almonds.

A Flash in the Pan, published in 2003. Fabulous and fast recipes for a single skillet. The first few pages are informational and concentrate on choosing the right skillet, skillet cooking basics and ingredients for the "Flash" pantry.

Up first is Poultry which includes bacon & cheddar chicken, quick coq au vin, Tuscan chicken rolls, Thai style ginger chicken, Morocco braised chicken, Basque garlic chicken and turkey cutlets with cranberry wine sauce, while Pork offers fennel crusted chops, schnitzel, bourbon BB pork, braised  bay leaf chops, Italian sausage & broccoli rabe, kielbasa& potatoes, and Canadian bacon with red eye cream.

Beef is filled with many options ~ pan seared tenderloin steaks with sherried mushroom sauce, salt & pepper cube steaks, lemongrass beef, sesame hoisin beef stirs fry, smoky chipotle chili, Picadillo, sauerbrauten and corn beef hash. In Veal and Lamb consists of veal with artichokes & olives, saltimbocca, lamb medallions, Swedish meatballs in dill cream and spring lamb stew.

Fish encompasses sole Francese, beer battered fried fish with malt vinegar tartar sauce, poached turbot, trout almondine, honey mustard seared salmon, Thai fish bouillabaisse and monkfish cioppino, with Shellfish expounding on key lime BBQ shrimp, curried shrimp, tarragon shrimp scampi, herbed clam hash, oyster Rockefeller stew, roasted clams with pancetta & peppers and pan seared scallops.

Have no fear vegetarians, in Meatless entrees a few selections are seared sesame tofu, ratatouille Provolone, portobellos with sherry scallion gravy, coconut rice & peas, plus basic fritattas and omelets with numerous variations.

July Thrifty Finds ~ Debbie Macomber and Linda McCartney

Debbie Macomber's Christmas Cookbook, published in 2011.  Luscious recipes by the author dubbed "The Official Storyteller of Christmas". In addition to the 100+ dishes, there are tips and hints for crafts, decor and gift wrapping.

The recipes begin with Merry Morning Breakfast and include cinnamon monkey bread, chewy fruit & nut granola bars, orange sweet rolls, banana Nutella Crepe cake, bacon & egg breakfast pizza, quiche, biscuits, fritatta, and an overnight sausage & onion casserole. A jungle bell wreath is the crafty idea at the end of the chapter. In Christmas Tea we are treated to cream scones with figs & cherries, green goddess chicken tea sandwiches (on my list to make!), quiche, lemon poppy seed cake, deep dark date fruitcake, cranberry walnut cobbler, and coconut snowballs. For decor ideas there are 10 tips that require 10 minutes or less to implement ~ pretty pottery filled with pears or green apples, hanging twinkling lights around a room, book case, etc. and forcing Christmas bulbs.

For Appetizers we are given a choice of crab cakes, Cesar salad bites, spinach & artichoke dip with garlic crostini, green pea hummus, eggnog, or a mushroom & onion tart, while Christmas and Christmas Eve Dinner consists of cedar glazed roast turkey or herb roasted chicken, rice stuffing with water chestnuts, apples & hazelnuts, three cheese scalloped potatoes, butternut squash bisque, oyster stew with fennel and green layered salad. The Goodies to Go section of the chapter discusses gift presentations utilizing baskets, cookie tins or cigar boxes, while Wrap it Up offers gift wrap alternatives (newspaper, butcher paper or sewing patterns) and homemade gift tags. Forgot to mention the crafty section in the appetizers chapter which discusses table decor, with tips on using vintage Christmas plates, platters & bowls fr serving meals, personalized table settings (name cards, etc.) and easy instructions on making a glitter candle.

Moving on to Christmas Desserts, a few of the offerings include chocolate cream tart with raspberries, white chocolate peppermint cheesecake, cranberry caramel tart, French almond cake, pumpkin cake with cinnamon and brown sugar toasted pecan pie. There are a few gifts recipes to round out the chapter ~ spice packets (pumpkin pie or apple pie), pine-cone fire starters and bubbling bath cubes. There many fabulous ideas for sweet treats and more in Christmas Gifts including triple ginger chocolate chunk cookies, cappuccino snickerdoodles with mocha glaze (YES, please), chocolate toffee chewies, pecan turtle brownies, glazed cranberry white chocolate bars, hazelnut & dried cherry biscotti, chocolate glazed shortbread fingers and a bean soup mix.

Cooking with Grandma presents Christmas Kitchen sink cookies, brownie puddle pudding, blueberry crumb bars, sweet & salty caramel popcorn, pulled pork sandwiches, chili, ice crispie snowmen and scented lip balm. Wrapping it up are Easy Family Dinners with chicken chili, slow cooker pot roast, sesame peanut noodles, chicken Marsala, taco salad, garlic shrimp stir fry, pork tenderloin, quesadillas and steak salad.

Linda McCartney on Tour, published in 1998. Over 200 meat free dishes from around the world. Each recipe is noted with the country of origin.

Appetizers get the part started and include crispy vegetable wontons, Szechuan fried eggplant, avocado hummus, chili corn fritter, black eyed bean cakes and Vietnamese spring rolls, while Soups consist of plantain & corn, vegetable with coconut, hot & sour, green jade (spinach & corn), chilled red pepper & lime, watercress & potato and ravioli & spinach broth.

For Salads, a few of the options are fennel & arugula, crispy rice noodle & tofu, Louisiana potato, sweet & sour cucumber, cannelli bean, warm beet with creme Fraiche, warm lentils on arugula and daikon. In Quick and Easy Meals, we are offered spaghetti alla Puttanesca, peasant pasta (pasta shells, lima beans & artichoke hearts), mushroom risotto, sweet & sour tofu, layered pasta bake chickpea & okra stir fry and suggestions for both hot and cold sandwiches.

Main Courses encompasses a chickpea roast, red enchiladas, vegetable jambalaya, pad Thai, pumpkin curry, Boston slow baked beans, goulash, grilled spicy tofu, banana & yam stew, minted couscous with roasted veggies, Spanokopitta, party nut loaf, quiche, pizza (California vegetable, Siam, Athenian, plus suggestions for toppings), artichoke casserole with pine nuts, butternut squash pilaf and a mushroom loaf. For Sides, a few of the dishes include chili spring greens, marinated tofu fires, potato & onion gratin, summer squash with dill & sour cream, red cabbage & apples, Hawaiian style sweet potatoes (NO pineapple!), herby potato cakes, crispy fried seaweed, lemon spinach, saffron rice, Brussels sprouts and fragrant coconut rice.

Many basics are offered in Sauces and Sundries ~ dipping sauces (sweet & sour chili, garlic & ginger),  yogurt with fresh mint, pesto, satay, roasted red pepper sauce, salsa, curry and chestnut stuffing. Desserts, Cakes and Cookies finishes out the book with many yummy goodies ~ fruit flan, apple pancakes, sopapillas, rhubarb fool, honey pudding, pecan roulade, Mississippi mud pie, key lime pie, panna cotta, nougat cake, pear flan, lemon sponge cake, pecan macaroons and poppy seed cookies.