You are here: Home / cookbooks We have a much older edition of this book. We keep it in the glove box. So as we left the Viking store in Greenwood–where you can get your very own Cuisinart counter-top pizza oven–Mr. Big Food took a look to discover where we might want to head next. Just imagine his delight when he
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Unlike the Steel Magnolia Cake [MB: I shall look into this], this cake has a serious wow factor. Cora sells it by special order during the holiday season, and our customers report that it is a crowd-pleaser. It is also insanely delicious: light, flavorful, sweet without being cloyingly sweet. I highly recommend it. —The B.T.C.
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This is the last of the Apple Smogasbord recipes. Allspice in meatloaf. Very Autumn-y. ANNUAL APPLE SMORGASBORD APPLE SAUCE MEAT LOAF WITH TOPPING Yield: 8 portions 1½ lb ground meat2 eggs, beaten2 Tbsp chopped onion2 tsp salt½ tsp ground allspice¾ C rolled oats1 C strained apple sauce (preferably homemade)Topping Preheat oven to 350˚. Combine meat,
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Louisiana Proud is (was?) a campaign to promote small local businesses in the state. The campaign also produced several cookbooks. For this one, the editor and his artist son visited small towns and asked for home cooking recipes. They stipulated that the recipes have no “fancy” ingredients–just stuff you’d normally find in your kitchen. Mr.
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Classic Autumn tastes. From Clementine Paddleford’s classic cookbook, How America Eats (1960). ANNUAL APPLE SMORGASBORD SWEET POTATOES AND APPLES Yield: 6 portions 4 medium sweet potatoes, scrubbed, cooked in jackets until just tender, cooled, peeled, cut into 1-inch thick slices4 medium apples, peeled, cored, sliced into ½-inch rings¾ C light brown sugar½ tsp salt½ tsp
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About the Annual Apple Smorgasbord, Clementine Paddleford’s classic cookbook, How America Eats, and more recipes. Looks simple and delicious. There’s a meatloaf recipe coming up. Good pairing, I’d bet. ANNUAL APPLE SMORGASBORD APPLE POTATO SALAD Yield: 3½ quarts salad 2 unpared red apples, cored, diced7 large potatoes, cooked in skins, peeled, diced½ C diced celery9
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From our friend, Clementine Paddleford. Her introduction to the Apple Smorgasbord. Apple Butter Horn recipe. ANNUAL APPLE SMORGASBORD APPLE DUFFLE WITH CRUMB TOPPING Yield: 12 portions ¼ C shortening½ C sugar¼ tsp salt1 egg, beaten2 C sifted flour2½ tsp baking powder1 C milk4 C pared diced applesCrumb Topping Preheat oven to 350˚. Cream together shortening and
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From our friend, Clementine Paddleford. Her introduction to the Apple Smorgasbord. These sound like a lovely afternoon snack with a nice cup of tea. ANNUAL APPLE SMORGASBORD APPLE BUTTERHORNS Yield: 24 horns ¼ C (½ stick) butter, plus more softened¼ C lard¼ C sugar1 egg, beatenPinch salt1 tsp grated lemon rind¼ C lukewarm milk1 envelope
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Thinking about posting a short series of recipes, I searched The Big Food Manual and Survivalist Flourishing Guide for “Autumn.” Our old friend Clementine Paddleford and her How America Eats (1960) once again delivered. As you may recall, Clementine was a food writer in the 1950s and ’60s. This is a good introduction to Clementine.
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It’s Marica Cooks Wednesday. Last weekend, when I was looking through the folder, I came across this recipe. I think about it from time to time but have not made it in years–probably over 40. The recipe originally comes from one of Dionne Lucas’s cookbooks (hit the link to that infallible source–interesting person) but my
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Originally published April, 2019. It’s fun to do these more elaborate recipes every once in a while, isn’t it? From The Best of Bon Appetit (1979) Be creative! Make this in the shape of a bunny instead of a duck! More info here; similar recipe here.) “Each slice of this festive bread will show a
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Originally published April, 2019. This looks like something that would be fun to make with… oh, I don’t know… a little boy, doesn’t it? 😉 From The Best of Bon Appetit (1979) brought to you courtesy of Mr. Big Food’s Big Food Manual and Survivalist Flourishing Guide. (More info here; similar recipe here.) “This bread may
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Another random find from Mr. Big Food’s Bog Food Manual and Survivalist Flourishing Guide. This one from “Tributes,” Cooking with Czech Recipes Cookbook, Texas Czech Genealogical Society (2021). I take it this was written by someone just remembering what she’d been told by her grandparents. Very folksy. As we come to the close of our
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Coffe and brandy. What more can I say? From Adventures in Good Cooking (Famous Recipes) and the Art of Carving in the Home: A Duncan Hines Book (1939) MADELEINE NORMAND’S SPANISH BEANPOT Serves 4 to 6 2 large cans red kidney beans2 Tbsp bacon fat1 clove garlic, mincedPinch English thymePinch rosemary1 small bay leaf2 whole
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From Vegetables, Old Carolina Tobacco Country Cook Book: From the Great Depression to World War II (1985) THE MAIN DISH: The main dish at a meal was not always a meat dish. Perhaps one of the main reasons for this was that the wife, who did the cooking, also had to help with the many
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Remember Clementine Paddleford and her How America Eats cookbook? In the 1950s she traveled the United States to discover…well, how America eats. The cookbook is filled with great stories. Now, 70 years on, the stories are like a blast from the past. A window into another time and place. A book well worth Hold that
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Daughter C and The J-Man got this cookbook for Mr. Big Food back when they lived on The Farm. Water Valley, Mississippi is a very interesting and welcoming little town, a bit less than an hour from here, and maybe 30 minutes from Oxford–so situated perfectly if we’re coming or going to that school up
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Mr. Big Food picked up a cookbook a while back, and he’s beginning to make his way through it. Esquire Eat Like a Man: The Only Cookbook a Man Will Ever Need Ryan D’Agostino (2011) He sent me the book’s Introduction, because it’s funny and absolutely true. Enjoy! THINGS A MAN SHOULD KNOW ABOUT ENTERTAINING
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First one from Old El Paso Sun Country Mexican Cookbook (1978). Don’t know where Rio Grande Pork Roast I (below) came from but the recipe provides instructions for indoor cooking, smoking outside, and in a slow cooker. RIO GRANDE PORK ROAST II 4 lb rolled boneless pork loin roast½ C apple jelly 1 ¼ C
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From Old El Paso Sun Country Mexican Cookbook (1978). This sounds like it would be good football food. SOUTHWEST TARTS Makes 2 dozen appetizers 1 2-crust pie pastry recipe (see recipes in Desserts section)1 medium tomato, peeled and chopped4 oz chopped green chilies1 C cooked chopped chicken1 tsp vinegar½ tsp salt½ C sour cream½ C
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