One Lump or Two, published in 1988. All proceeds from the sale of the book benefited the All Children's Hospital Fund in St. Petersburg, Florida. At the start of each chapter is lovely artwork by Lee Stang Harr. Also at the start of each chapter are suggested menus for various special occasions.
As always, we start with appetizers which include dips, spreads, cheese balls, pate, mousse and a few savories (mushroom turnovers, spinach squares, etc.). Beverages encompass punches, spritzers, coolers, eggnog, slushes & frosts and a concoction titled Breakfast in a Glass - similar to an Orange Julius with the addition of honey and an egg. In Soups & Sandwiches, which is a teeny chapter with only 5 recipes for sandwiches, including one for Sloppy Joes , there are soups and chowders including a Cheesecake Soup made with vegetables, cream cheese and yogurt.
Moving on to Salads, there are recipes for aspic, molded salads of all varieties, slaw, plus salads made with fruit, macaroni and other pasta, chicken, seafood, potatoes and rice. The Champagne salad I spotted is made with cream cheese, strawberries & bananas, plus Cool Whip! Next up is Brunch with many casseroles, bakes, pies, a breakfast pizza, quiches, stratas, souffles, baked fruit, coffee cakes, biscuits, French toast and a Baked Egg dish that uses two dozen eggs and serves 36!
In Entrees, the dishes range from a Lobster Stuffed Beef Tenderloin (drooling!) to chili, stroganoff, stuffed peppers, a large variety of ways to prepare chicken and many types of seafood, plus recipes for veal and lamb. The recipes in Vegetables include casseroles, ratatouille. corn pudding and numerous ways to prepare potatoes, spinach and squash. Side dishes explores casseroles, pilafs, dumplings, grits, stuffing, puddings, relish & chutney, rice dishes and sauces.
Moving onto Breads, there are recipes for biscuits, stollen, corn bread, muffins, popovers, rolls and breads made with beer, carrots, bananas and an oft seen recipe for Dilly Bread. Desserts, of course like any respectable community cookbook, is the largest chapter and is filled with cakes, cheesecakes, ice cream, cobblers, puddings, pies, torts, cupcakes, pound cakes, plus candies (brittle, mints, fudge), brownies, macaroons, shortbread and so many cookie recipes. I did spot a recipe for a Texas Sheet Cake - a yummy chocolate treat found in older community cookbooks.
The final chapter is a Taste of Pinellas, which are recipes from restaurants that have participated in the annual food festival event and run the gamut from frog legs and escargot to fried gator tail with lots of seafood options and a few desserts.
High Museum of Art Recipe Collection - Expanded Edition, published in 1992. I already reviewed the original book (1981) in a previous entry in October of 2013. The first printing sold 40,000 copies and this edition has added two additional chapters reflecting healthier eating and a few microwave dishes. All the recipes were tested three times in different kitchens before being chosen for inclusion in the book. At the start of each chapter there are photos of items (paintings, decorative arts, etc) from the museum's permanent collection and each chapter is filled with menus for various occasions which range from informal to formal dining.
We begin with Hospitality which offers beverages ~ punch and coffee, appetizers ~ dips, guacamole, stuffed mushrooms, biscuits, cheese balls AND straws, plus mushroom puffs, then move to entrees with recipes for Moussaka, gumbo and pasta. Of course there is an aspic for a side dish along with a broccoli-rice casserole and the desserts are yummy, with recipes for cheesecake squares or lemon pecan squares, plus pie. mousse and souffle. In Dinner at Eight, there are lots of fancy main dishes ~ leg of lamb, rack of lamb, Cornish hens, plus seafood dishes (including Georgia mountain trout), and entrees made with veal, chicken and duck. Appetizers include pate (of course) and for soups,Vichysquash (Vichyssoise made with squash versus the traditional leeks), while the desserts feature THREE recipes made with Grand Marnier.
Before The Game/After the Show, tackles late night meals with a lighter touch. The entrees are varied with pasta, quiche, blinis, souffles, main meal salads, sandwiches, eggs (baked & scrambled) and an Oyster Rockefeller casserole. Contemporary Concepts is a short chapter filled with dips, pates, soup - including Mulligatawny, Beef Burgundy, tabbouleh, tuna popovers and for dessert ~ fruit compote, pies and banana pudding. In From Alfresco to BBQ, all manner of outdoor entertaining is examined with beverages ranging from sangria to tea, a lovely gazpacho soup, lots of salads and dressings, plus stuffed tomatoes, various ways to grill beef, chicken, lamb and seafood (found a yummy lemon-soy sauce chicken recipe) and for dessert ~ ice cream, pie (key lime!) and a luscious almond cheesecake brownie.
Moving on, The Pantry is filled with recipes for both giving and keeping: homemade salts, vinegars, relish & pickles, jams & jellies, brandied peaches, chutney, spiced nuts, rum balls, and yet another appearance of the 6 Week Bran Muffin recipes I have spotted lately in several cookbooks. The Heritage chapter delves into more tradition recipes ~ pimento cheese, Brunswick stew, BBQ, chicken fricassee, creamed fresh corn and syllabub.
Holiday Highlights offers many traditional foods ~ wassail, hot buttered rum and eggnog for the beverages, plus quail, goose and an oyster souffle for entrees. Plus sweet potatoes, plum pudding, fruit cake and a Cranberry Eggnog Cheesecake. Just Plan Good are basic favorites with entrees of stew (both meat and fish), pineapple chicken, pork chops, quiche and a few seafood options. Rice and a few stewed or sauteed vegetables make up the side dishes and desserts consist of gingerbread, pound cake, candy and pies.
The first "new" chapter is High on Health with recipes for the calorie conscious - chicken noodle or black bean soup, lots of entrees made with chicken, plus sides of rice, sweet potatoes, eggplant and zucchini. A few desserts show up as well ~ pound cake, pie and pancakes. The last chapter (also new) is Microwave Art - and contains a few entrees that can be cooked via a microwave oven ~ chili, chicken, lasagne and sloppy joes, plus a few soups and salads. The desserts include fudge and an easy bananas Foster.
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