Soups begin the recipes with a few vegetable options (tofu or egg drop), plus a Mediterranean lemon, corn chowder, curried apple, potato leek, pumpkin, Swedish cabbage, curried peanut, gazpacho, chilled cherry plum and a chilled marinated mushroom, followed by Salads featuring a few dressings (garlic, herb vinaigrette, orange sesame, buttermilk & cucumber or tofu), a Russian beet salad, Moroccan orange walnut, eggplant or marinated pasta salads.
Breads run the gamut from challah to sunflower, millet, carob pumpernickel, fruited, yogurt & herb, cottage cheese dill, green chili & cheese cornbread, oatmeal maple and muffins (glazed lemon, orange date or pecan oatmeal), while Sauces, Dips and Spreads include pesto, tomato or mushroom sauces, dill horseradish, miso-walnut sauce, chutney, raita, Swiss rarebit, orange hummus and a tahini dip.
A few of the selection in Entrees consist of quiche, vegetable strudel, enchiladas, piroski, calzones, blintzes, lasagna, peanut & sesame noodles, kugel, souffles, omelets, shepard's pie, curries, veggie stew, spiced lentils, stuffed artichokes, tofu options (sukiyaki or a spinach & walnut loaf), plus of the course the title dish which are broccoli stalks in an herbed rice pilaf.
Finishing out the dishes are the Desserts ~ spicy gingerbread, carob fudge torte, strawberry mousse, crepes, baked apples, chocolate honey cake, amaretto cheesecake, cashew shortbread and a Russian coffee cake (filled with chocolate chips, almonds, coconut, apricot jam and apricots).
Miss Daisy Celebrates Tennessee, published in 1995. Regional cookbook filled with the usual (and not so usual) Southern fare. Scattered among the recipes are old photos, tidbits of information on the different counties in Tennessee, plus articles on product and goods originating in the state.
The first chapter, Appetizers and Sauces, tackles sausage ball or pinwheels, cheese straws or wafers, stuffed mushrooms, pate (chutney cheese or smoke oyster), a salmon log and dips (dilled, dried beef, hot country ham or baked seafood), with Beverages offering wassail, coffee punch, blackberry wine, eggnog, mint juleps and syllabub.
Salads and Dressings consist of a frozen strawberry salad, ambrosia, pineapple olive salad, a pretzel salad (community cookbook perennial favorite), chopped salad, aspic, coleslaw, plus shrimp, potato & chicken options. A few of the dressings are poppy seed, a cooked dressing, yogurt or cucumber. Soups and Sandwiches turn it up a notch, featuring black bean, chicken veggie, chowder, peanut, gumbo, chili and Brunswick stew for the soups and corn dogs, crab cheddar pecan surprises and cucumber tea standing in for sandwiches.
In Entrées, we are treated o lasagna, meatloaf, corned beef, rib roast, beefsteak with onions, cabbage rolls, lemon veal, apple cider chops, country sausage, scrapple, pickled pig's feet (courtesy of Andrew Jackson), glazed ribs, BBQ chicken, ham & truffles, creamed chicken, orange chicken, braised doves, baked squirrel pot pie, venison stew, fried catfish, crab cakes, salmon puffs and gumbo. A few of the choices in Vegetables are an asparagus casserole, red beans & rice, cabbage souffle, corn fritters, sausage & sauerkraut, tipsy sweet potatoes (made with bourbon), hot & spicy black eyed peas and a tomato pie.
Side Dishes and Accompaniments encompass hot curried fruit, fried grits, cornbread & sausage dressing, quiche, eggs Florentine, herbed rice, apple butter, lemon curd, hot pepper jelly, applesauce, chow chow and cranberry sauce, with Cakes and Pies contributing fudge cakes (3 variations), red velvet cake, pound cakes, a raisin cake (Civil War recipe), a lemon jelly cake, plus the usual apple, coconut and fruit cakes. A few of the pies include sour cream apple, lemon, pecan fudge, mincemeat, green tomato and Southern fried hand pies.
Winding down the baked goods, Cookies, Confections and Desserts consist of oatmeal, molasses, lemon tea and pecan sandy cookies, plus blondies, brownies, oatmeal macaroons, pecan or strawberry tassies, fudge, boiled custard, cheesecake, mousse, cobblers, flan and puddings (rice, banana, date nut or sweet potato). The final chapter, Breads, offers biscuits, corn bread, a buckwheat cake, hush puppies, rolls, popovers, French toast, muffins, a Swedish Cardamom coffee bread and Moravian sugar cakes.
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