To get the party started, the first chapter covers Appetizers and Party Food, which consists of an appetizer ham ball, a curried cheese ball, cheese straws, dips (mushroom, broccoli, bacon, smoked egg, dill & sour cream, avocado or clam & cheese), sweet & sour meatballs, shrimp in beer, barbecued oysters, asparagus rolls, deviled ham puffs and crab toasties. A few of the Beverage selections include apricot wine, summer orangeade, red velvet punch (cranberry, lemon, pineapple & orange juices mixed with brandy and champagne), a bloody Mary mix French coffee punch and a hot cranberry punch..
Soups and Sandwiches offer lettuce soup, country chicken stew, crab meat soup, Creole gumbo, chili, blender gazpacho, plus the ever popular pimento cheese sandwich, a baked chicken sandwich, crab burgers and a sardine sandwich bake, with Salads and Dressings contributing a few congealed options (naturally!) ~ apricot, blueberry, bing cherry, cranberry wine or pineapple party, plus cucumber aspic, a coleslaw mold, turmeric slaw, corn salad, crab Louie, pressed chicken, a crab meat & beansprout salad and dressings ~ honey French, Russian, red Roquefort or fluffy honey.
Cheese and Eggs delves into a macaroni mousse with mushroom sauce, fondue, Creole eggs and a cheese grits souffle, while Meats dishes out barbecued lamb chops, grilled roast beef, Polynesian beef, kabobs, beef in red wine, lasagna, meatloaf, Mexican or Cuban hash, a tater tot casserole (tots with ground beef and cream of chicken & cream of celery soup), stuffed cabbage, ham shortcakes. There are numerous poultry, seafood and game dishes in the chapter as well ~ dove pie, oven quail, roasted wild duck, venison Swiss steak, oven BBQ chicken, sherry chicken in sour cream, chicken with shrimp & wine sauce, coq au vin, baked stuffed shrimp, chicken almond Polynesian (mushrooms, bamboo shoots, water chestnuts and Chinese pea pods), red snapper with almond sauce, egg foo yung, deviled eggs & shrimp, baked oysters, salmon souffle and a tuna lemon loaf.
Moving on we encounter Vegetables and Accompaniments ~ apple rings, a hot fruit casserole, curried broccoli, a French bean casserole, corn pudding, an eggplant & oyster casserole, Lima beans with water chestnuts, Chantilly potatoes (made with heavy cream & cheese), poppy seed noodles, tomato pudding, squash balls and fried green tomatoes. Some Breads represented include brioche, rolls (ice box cloverleaf, sour cream or beer), biscuits, egg bread, hush puppies, flapjacks, an orange nut loaf, bran muffins and blueberry lemon muffins.
Desserts is a large chapter and dishes out a jelly roll, a white chocolate roll, fudge pie, date tarts, lemon sponge, sugarplum pudding, custard, chocolate ice box cake, frosty strawberry squares, an orange Charlotte, toffee meringue, bananas Foster, parfaits (apricot, cherry or peach), ice cream (banana, custard, lemon or peach), plus cakes ~ fresh apple with caramel frosting, coca cola cake, a chocolate cookie sheet cake, orange date cake, Japanese fruitcake, the Queen's chocolate cake (chocolate chips, rum & almonds), pound cakes, a milky way cake, an apricot brandy cake and pies galore~ chocolate ice cream, caramel pecan, Kentucky coconut, Dutch apple, bourbon mince, lemon angel , grasshopper and brownie mint.
The last of the sweets are Cookies and Candies which are composed of Chinese almond, butterscotch ice box, molasses sugar, coffee crispies, spritz, honey balls, brownies, shortbread, cinnamon logs, luscious cherry bars, oatmeal macaroons, sesame see lace cookies, sugared pecans with orange, divinity, a date nut roll, pralines, toffee, peanut brittle, chocolate bells, fudge and heavenly hash. The recipes end with Pickles and Preserves ~ artichoke relish, chili sauce, chutney, mustard pickles, garlic dill pickles, pickled okra, preserved oranges and or pickled eggs or lemons.
The final chapter, Southern Hospitality, offers several menus for different occasions based on recipes found within the book.
No comments:
Post a Comment