I have a weak spot for cookbooks. My house is filled with them and I am always reading one. My husband doesn’t understand why I need so many. I told him it was a sickness.
I started thinking about which ones were my favorite. Which ten would I want with me if I were on a deserted island? Of course, I wouldn’t be cooking too much, but there would be plenty of time for reading. It was a tough call, but I came up with the following in no particular order.
*Southern Sideboards – This is one of the first cookbooks I ever owned. I received it at my first bridal shower in 1980. It is a publication of the Junior League of Jackson. Just has great go-to recipes and some of my very favorites.
*Tchula Garden Club Cookbook – My mother-in-law gave me this before we got married. I was a member of the Tchula Garden Club for many years. Those sweet Southern ladies taught me a great deal about food. Every month we had a club meeting and served the food with linens, china, and silver. It reminded me of a high tea. They did what they could to educate me about flowers. Flower growing and arranging are not my forte’.
*Absolutely a la Carte- This is a publication of A La Carte Alley Bistro in Cleveland, Mississippi. The recipes are great and I love the stories that are included on each page.
*The Betty Crocker Cookbook - This is my go-to cookbook for looking up basic information about things I’m not sure about. It is the cookbook with the red plaid cover and a great staple for anyone’s kitchen. It also has some great recipes.
*Seasons on the Bluff- This was compiled by Central Holmes Christian School in Lexington, Mississippi. I grew up in Lexington and graduated from CHCS. When I read the recipes and see what great cooks submitted them, it reminds me of my childhood.
*Rebel Recipes-Those of you who know me probably find it odd that I would have anything in my home from “the school up north”, but I do. This recipe book was produced by the University of Mississippi’s Home Economics department. It was given to me as an April Fool’s joke. Well, the joke is on them. This is one of my favorite cookbooks.
*Blessings-This cookbook was published by the Leland Presbyterian Church. When I first read this book I wanted to prepare every single recipe. I also enjoy the Bible verses that relate to food and cooking.
*Treasured Memories-The First United Methodist Church of Greenwood published this cookbook and it is one of my favorites. There are truly some great cooks in Greenwood.
*Patty Roper is the Editorial Director of Mississippi Magazine. I look forward to each issue to see what her recipes are going to be. I have to cheat on this and say all of her cookbooks. They are full of delicious recipes and are beautiful cookbooks as well.
*One last cheat – any of Paula Deen’s cookbooks. I love them all.
We are getting right to the heart of summer. Today I have some cool summertime salads. Hope you will give them a try. Thanks for reading.
SPINACH and MANDARIN
ORANGE SALAD
Salad:
1 (10 oz.) pkg. baby spinach
1 (6 oz.) pkg. fresh mushrooms, sliced
1 (15 oz.) can mandarin oranges, drained
1/3 cup toasted slivered almonds
4 slices bacon, cooked and crumbled
¼ red onion, thinly sliced and separated into rings
Dressing:
½ cup red wine vinegar
½ cup sugar
1 ½ Tbsp. water
1 ½ Tbsp. butter
½ tsp. salt
1 egg, beaten
Mix all dressing ingredients, except egg, together in a saucepan; bring to a boil and cook, stirring constantly, for about 2 minutes or until sugar dissolves. Remove from heat and cool to room temperature, about 1 hour. Whisk egg into mixture and return to stovetop and cook on low heat to simmer until dressing becomes thick – about 10 minutes
Combine all salad ingredients in a large bowl; pour dressing over salad and toss to coat.
TRI-COLORED PASTA SALAD
Salad:
1 pkg. tri-colored rotini pasta, cook according to package directions
1 pkg. 3-cheese tortellini, cook according to package directions
1 jar sliced mushrooms, drained
1 jar sliced black olives, drained
1 jar chopped pimiento, drained
1 bunch green onions, chopped
Marinade:
1 cup olive oil
6 Tbsp. mayonnaise
6 Tbsp. lemon juice
6 Tbsp. Cavender’s Greek Seasoning
Mix all salad ingredients in a large bowl. Combine marinade ingredients and mix well; pour over salad ingredients and toss to coat. Refrigerate before serving.
MARINATED TOMATO and ONION SALAD
6 medium tomatoes, thinly sliced
1 medium onion, thinly sliced
1 cup olive oil
1/3 cup white wine vinegar
1 Tbsp. chopped basil leaves
2 tsp. sugar
1 tsp. salt
½ tsp. dry mustard
½ tsp. garlic powder
½ tsp. black powder
¼ cup chopped parsley
Arrange tomatoes and onion in a dish. Mix remaining ingredients together and combine well. Pour marinade over tomatoes and onion and refrigerate for several hours or overnight.
*This is also good during the times of the year when you can’t get summer tomatoes.
