Marion Brown's Southern Cook Book by Marion Brown PDF

By Marion Brown

ISBN-10: 0807810657

ISBN-13: 9780807810651

ISBN-10: 0807840785

ISBN-13: 9780807840788

With revenues of greater than one-half million copies on account that its unique booklet in 1951, Marion Brown's Southern cook dinner publication is among the hottest nearby cookbooks to be had. listed here are approximately 1,000 recipes from the South's best kitchens—treasured outdated recipes from southern families, favourite dishes from inns and eating places with a practice of Southern delicacies, and more moderen recipes that benefit from ready products.This variation contains many new recipes despatched to Mrs. Brown through enthusiastic clients of the 1st version. Marion Brown's Southern cook dinner publication keeps its precise Southern taste, however it illustrates the expanding cosmopolitanism of the Southern palate. It additionally takes heed of the truth that modern day cook dinner is consistently at the pass and desires many straightforward, easy-to-prepare dishes, and that ready mixes and packaged and processed meals are a big a part of cutting-edge education of nutrients. And the recipes themselves were reorganized and awarded in a manner that makes them more uncomplicated to keep on with for the green prepare dinner. Marion Brown's Southern cook dinner publication makes the allure and sturdy corporation of the simplest Southern cookery on hand to each person.

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Extra info for Marion Brown's Southern Cook Book

Sample text

This sauce may be served over crab, oysters, lobster, or other sea food. Page 27 1/2 cup catchup 2 tablespoons vinegar from canned chilis 1 tablespoon fresh horseradish 5 drops garlic juice Mix well, chill, and serve. C.  Chill.  Pour syrup over and garnish with a sprig of mint.  Knox, from The Cotton Blossom Cook Book, Atlanta, Ga.  Serve in chilled cocktail glasses garnished by a cherry. From The Key West Cook Book, Key West, Fla.  Bake in 375­degree oven for about 10 minutes.  George Adams, from The Cotton Blossom Cook Book, Atlanta, Ga.

From The Key West Cook Book, Key West, Fla.  Not wishing to become involved in a controversy which after centuries shows no signs of abating, I shall let a few of the best known authorities speak for themselves. " Recipes from "The Real Kentucky Julep," by Cissy Gregg, Courier­Journal, Louisville, Ky.  Then around the brim place sprigs of mint, so that one who drinks may find taste and odor at one draught.  Theobald, Manager, The Hotel Irvin Cobb, Paducah, Ky. C. Sir Walter Raleigh's Sack Posset One and one­half quarts Heat 1 cup of ale and 1 cup of sherry, and add 1 quart of boiling milk; sugar to taste and sprinkle with grated nutmeg; allow this mixture to stand in a warm place for an hour, and just before serving add the yolks of 2 eggs; beat well, and serve hot.

Here is one prepared especially for this book.  When ready to serve, add heated cream and sherry. C.  This Crab Stew, made of the succulent she­crab meat and eggs, has vegetables added to give extra richness and unique flavor.  Before serving, add sherry; reheat. C.  He specializes in creating recipes using tropical fruits combined with sea food and other products. This soup is an example.  Serve hot or cold, topped with the slices of avocado as garnish.  Keep hot, but do not let boil.  Groves, Savannah, Ga.

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Marion Brown's Southern Cook Book by Marion Brown


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