The first chapter Soup, delves into stocks (vegetarian, Asian, mock chicken and roasted veggie), before digging into heartier fare with vegetable soups ~ artichoke heart, Caribbean sweet potato with coconut, tomato garlic, lemongrass dumpling, Grecian Isle stew (eggplant, olives & tomatoes), Indian roasted eggplant a pepper-pot, zucchini & rice and Russian cabbage. Bean, Grain & Rice soups are represented by wonton, garbanzo, a veggie pistou, wild rice & mushroom, minestrone (with different recipes for winter, autumn, spring and summer), matzo ball, miso noodle rice & tofu, lentil and Asian bean curd.
Creamy dairy options include Welsh rarebit, Santa Fe chowder, creamy potato with cabbage, Chinese velvet corn soup, and cream of spinach, mushroom or asparagus, while chilled soups are comprised of fennel vichyssoise, gingered plum, cherry berry beet, cucumber yogurt, mango, cherry almond minted pea and avocado tomatillo. Rounding out the soup dishes are seafood soups with Caribbean shrimp & vegetable, catfish gumbo, Portuguese mussel, tamarind pineapple fish soup, and a Venetian seafood stew with polenta croutons (the stew is filled with mussels, clams & shrimp).
Moving to the next chapter - Salads - we start with main dish salads ~ Thai noodle, 3 bean pasta, wilted spinach & Portobello mushrooms, quinoa & corn, orzo and pesto stuffed tomatoes, couscous, a curried rice salad, Bulgar wheat with grapes and an Asian beet with tofu dish. A few of the recipes in the simple vegetable and side dish salads are an Alabama hot slaw, summer millet, roasted potatoes & tomatoes, seaweed salad, a Mediterranean orange & olive, curried potato salad, fennel with blue cheese, figs & endive, plus pears with blue cheese and finally an asparagus and snow pea salad.
The last set of salad recipes center around seafood ~ curried scallops & noodles, lemon rice & seafood, a seafood paella and tropical fruit with shrimp.
We end with Accompaniments which consist of dressings (creamy herb tofu, lemon tahini. ginger miso and zesty feta), biscuits, popovers, corn bread, focaccia, baked tofu, paneer, notes on edible flowers, pesto (parsley, cilantro lime) goat cheese toasts and scallion pancakes.
Entertaining with Longaberger: Celebrating the Seasons, published in 2003. Each chapter contains menus, recipes and crafty projects along with tips, hints and a to-do list for a variety of occasions.
The first chapter, Party Planning, offers pointers on the guest list, budget, theme, invitations (paper or electronic), the menu and special touches (place cards, lighting, etc).
The recipes begin with Winter (holiday open house, Christmas breakfast, etc) and include smoked turkey breast sandwiches, smoke salmon spirals, fudge, bread pudding, a breakfast casserole, baked apples, French toast, banana crumb muffins, chili and snowball cookies, followed by Spring ~ with Easter offering glazed ham, au gratin potatoes, almond cream cake and projects including place cards and info on various napkin folding techniques. Other celebrations featured are Mother's Day (bacon bites, pancakes) with a decoupaged frame as the crafty idea and a bridal shower consisting of raspberry lemonade, mango mint iced tea, asparagus salad curried chicken tea sandwiches and fresh fruit tarts.
Summer is filled with menus for al fresco dining (grilled halibut, fresh berry parfaits) and the 4th of July (fiesta taco dip, crabby orzo salad, Amish style baked beans and golden pound cake) with crafty projects represented by summer flower potpourri and memory books. Moving to the next season, Fall, we are treated to menus for a tailgate party ~ sandwiches (garden crunch or chicken), a chilled penne salad and chocolate pecan bars, while Halloween offers the usual suspects (pumpkin faced cupcakes and caramel apples). Of course the menu for Thanksgiving is filled with many yummy classics ~ roasted turkey, chestnut dressing, maple sweet potato pie and an apple-blueberry crumble pie.
The last set of menus are for Anytime at All and a few of the selected dishes are comprised of trail mix and ants on a log (Zoo Day), spicy chicken tacos and devil's food cake - plus a pinata project (Fiesta) and finally buckeyes, shortbread, whoopie pies and caramel bubble bread to sell at a Bake Sale.
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