Third Thrifty Week of 2015 #2 ~ Mormons & Florida Flair

A Century of Mormon Cookery, published in 1995. Originally published in 1984, this is the 12th edition. The 460+ recipes were complied by the authors and culled from their catering business and church cooking classes. The wide multitude of dishes include appetizers, breads, salads & soups, veggies, pasta, entrées, eggs & cheese, desserts, candy, sauces and preserves.

The last chapter is titled Potpourri and features beverages (all made without alcohol) including a quick root beer, sandwich fillings, ingredient substitutions, cooking terms and assorted household hints.

A few notable dishes I found were orange rolls, a super easy Manhattan clam chowder and an oven Kalua Pork that I remember from my childhood. There are also chimichangas prepared with deer or elk and a Pineapple Torte that was the $25k winner in the National Pineapple Cooking Classic.

The book was given to the former owner from a friend as a remembrance of her time spent in Utah.

Food with a Florida Flair, published in 1968.  The recipes were selected by the author, who was the Homemaking editor at the Miami Herald (the publisher of the booklet). The author also worked for 5 years at Better Homes & Garden magazine.

The dishes reflect the abundant fruit and seafood found in Florida. In the fruit section there are recipes for avocado (guacamole and salads), limes (beverages, pies & dressings), mango (pies, sauces, chutney, a daiquiri or two and of course desserts), and orange & grapefruit (rice pudding, salads, cakes, pies, cookies & bread). In the exotic fruit category - there are recipes for guava, coconut, tangerine, plantains and kumquats, mostly consisting of desserts and preserves.

The seafood chapter chapter focuses on crab, lobster, shrimp, conch and frog legs. Most of the recipes are for entrées, with a few appetizers, soups, sauces and salads.