Bebe Meaders’ picnic favorites– Potato Salad & Deviled Eggs (with no measured portions) in the style of Marietta GA: Potato Salad Cook and peel 3 – 4 Irish potatoes. Chop finely about l/2 cup celery. Add l/4 (maybe l/3) cup of sweet pickles, cubed. ...
Chess pie is a custard pie peculiar to the American south made with cornmeal. Pocock adapted Edna Lewis’s recipe. See Scott Peacock. The Gift of Southern Food New York, Alfred A. Knopf, 2003 Ingredients: 1 nine-inch pie shell 4 large eggs, at room temperature 1½ cups...
When Food & Wine magazine asked Alice Waters, “What would you eat for a summer picnic?” she suggested a take-out picnic because she did not want to cook, especially on a day off. Her picnic prepared by her favorite Japanese restaurant would be grilled...
For all we know, Jean-Baptiste Charcot’s chef on the Pourquoi Pas! Used this recipe for Crêpes Suzette when the crew celebrated Mardi Gras in Antarctica (1909). 2450— SUZETTE PANCAKES Make these from preparation A, flavoured with cura9oa and tangerine juice....
McCulloch-Williams’s memories of her Mammy’s cooking are the basis of Dishes and Beverages of the Old South. The pig barbecue is probably the same vintage of the Wilkes’s Twelve Oaks picnic garden as Mitchell’s Gone With the Wind. Her cookery...
Fisher’s What Mrs. Fisher Knows About Old Southern Cooking, Soups, Pickles, Etc. (1881) Is the second oldest African-American cookbook. When she does relate food to a particular meal, it’s Breakfast cream cake or Waffles for breakfast. She does not mention a...
Harland’s Brunswick Stew in Common Sense in the Household (1871) Brunswick Stew is a thick tomato-based stew usually made with lima or butter beans, okra, corn, and meats such as beef, pork, chicken, or squirrel. In Harland believes the stew is named after New...
