librarygirl Posted December 7, 2012 Report Share Posted December 7, 2012 New Georgia Public Library is going to have a COOKBOOK! When we get it published we will sell it for a fundraiser for the library. Would you like to see your very own recipe in our book?! We need at LEAST 200 recipes for our book. Each person can put up to four recipes. To submit your recipe go to www.typensave.com Username is: New Georgia Library, Password is: pudding178. THANKS! Link to post Share on other sites
Gipper Girl Rocks Posted December 7, 2012 Report Share Posted December 7, 2012 I'll add a couple of my best, tried and true recipes. I LOVE recipe books like this. Link to post Share on other sites
librarygirl Posted December 8, 2012 Author Report Share Posted December 8, 2012 Do you make great chili? Do you make wonderful egg-salad? Whatever your special dish is we would LOVE to have it in our cookbook!!! Just think! That book will be around for years and so many people could keep your "cooking legacy" alive for the future. Please add a recipe to our book!!!!!!!! Link to post Share on other sites
mimosaflower Posted December 10, 2012 Report Share Posted December 10, 2012 Wow, I love cookbooks. I'll buy one when it's ready. Link to post Share on other sites
dawneykids Posted December 10, 2012 Report Share Posted December 10, 2012 These are MY VERY FAVORITE cookbooks. Whenever we go to estate sales, I usually come away with one or two and one thing I love is that in the ones from the 50's and 60's, they have really weird recipes for 'bridge parties' and tea parties. Link to post Share on other sites
librarygirl Posted December 10, 2012 Author Report Share Posted December 10, 2012 I don't want to be a "nag" but there is over 200 views and I just checked and only ONE recipe has been entered. Link to post Share on other sites
chindog Posted December 10, 2012 Report Share Posted December 10, 2012 I don't want to be a "nag" but there is over 200 views and I just checked and only ONE recipe has been entered. I added one. It's my tried and true brining solution recipe that I use when cooking pork and chicken on the grill. 1 Link to post Share on other sites
mom2dachs Posted December 10, 2012 Report Share Posted December 10, 2012 I will add some but will need to give it some thought to narrow it down to the 4 best. Yeah, I am a good Southern cook. I LOVE these type cookbooks, too. When I worked for DHR in Alabama we did one and a co-worker and I were in charge of putting it together. It was fun reading everyone's recipes but was hard to narrow it down to the best recipes and what would appeal to everyone. I continue to use it ALL the time and this was back in 1992!! Link to post Share on other sites
MissSophie Posted December 11, 2012 Report Share Posted December 11, 2012 Will you please remind us after the holidays? I have several I would like to contribute but hard to pull it together right now. 1 Link to post Share on other sites
librarygirl Posted December 13, 2012 Author Report Share Posted December 13, 2012 bump Link to post Share on other sites
librarygirl Posted December 17, 2012 Author Report Share Posted December 17, 2012 BUMP Link to post Share on other sites
akre0023 Posted December 17, 2012 Report Share Posted December 17, 2012 I will add at least 1 but let me get through this last week of school. Link to post Share on other sites
CitizenCain Posted December 17, 2012 Report Share Posted December 17, 2012 SOUTHERN BAKED POSSUM (OPPOSSUM) WITH SWEET TATERS 1 fat possum Salt & pepper 2 cloves garlic 2 c. water 5 strips bacon 2 lg. onions 1 tbsp. celery leaves 1 lg. can mushrooms 5 lg. sweet taters, cut in halves 3 tbsp. lard 1 tbsp. chopped parsley Nail head of possum to a board, just a little larger than the possum. Skin it. Make paste of lard, salt, pepper and rub over entire possum. Fill cavity with onions, garlic, chopped parsley and celery leaves. Place possum and board on rack in roasting pan. Lay 5 strips of bacon across breast. Add water and mushrooms. Add water as needed. Surround the possum with sweet taters. Leave uncovered.Bake in oven (300 to 350 degrees) until tender. Baste every 15 minutes. To determine when done, pull leg away from body. When done, throw away the possum and taters and eat the board. Link to post Share on other sites
Blondiega1 Posted December 18, 2012 Report Share Posted December 18, 2012 Mayhap I'll submit my Grandma's rouladins. Link to post Share on other sites
librarygirl Posted January 24, 2013 Author Report Share Posted January 24, 2013 Be sure to put a recipe in our book. Please. Link to post Share on other sites
browndog Posted January 25, 2013 Report Share Posted January 25, 2013 Added 2. Will search for 2 more to add soon! Link to post Share on other sites
surepip Posted January 26, 2013 Report Share Posted January 26, 2013 Sorry, but the site seems to be a pain to navigate. Here is my recipe for Brunswick Stew from Thad Morrison III: Yield of about 2 gallons 4 Pounds of Roasted or smoked beef [brisket,chuck, shoulder, round, etc.] 2 Pounds of Roasted or smoked pork [boston butt, picnic,fresh ham, etc] 1 5-6 pound hen, or 2 3+ pound Broiler chickens 2 16oz cans of tomatoes 4 Medium Onions [not vidalias] ½ CupCider Vinegar 2 Lemons, squeezed with rinds 1 16oz can Creamed Corn 4 Slices of white toast, crumbs 1 Cup of Catsup Salt, Black Pepper, and Hot Sauceto taste [and/or Cumin, red pepper, etc.] For basic stock: 2 Carrots chopped 2 stalks celery chopped 1 medium onion chopped 1 bunch flat leaf parsley chopped fine, stems andleaves 5 cloves garlic crushed 2 Tablespoons olive oil 3 Quarts of water Add oil, chopped carrot, celery, onion and garlic to largestock pot and brown for several minutes. Add water and chickens, and bring to aboil. Reduce to simmer and skim off the foam. Add parsley and any other herbsor seasonings desired. Allow to simmer, uncovered 3 to 6 hours, or over nighton low heat. Add water back to original fill line as necessary. Remove Chickens and allow to cool. Strain broth and discard veggies and bones. Retain broth. Grind beef, pork, and chicken in a food processor in batches“rough” [don’t grind to a paste…..try to just reduce chunks to a shreddedconsistency.] Process tomatoes and onion as well. Add vinegar, tomatoes, onion, and meats to reserved stockand bring to a boil. Reduce to a simmer and allow to cook for 2+ hours. Add catsup, corn, lemon juice with rinds, bread crumbs, andseasonings. Cook for an additional hour being VERY careful to stir and notallow mixture to stick to the bottom of the pot. Notes: Fresh tomatoes can be substituted for canned. Turkey, duck,and other meats can be substituted for any of the meats. Stick with lean cuts, or roast/smoke in sucha way as to render the majority of the fat from the meats. Link to post Share on other sites
feelip Posted January 26, 2013 Report Share Posted January 26, 2013 SOUTHERN BAKED POSSUM (OPPOSSUM) WITH SWEET TATERS 1 fat possum Salt & pepper 2 cloves garlic 2 c. water 5 strips bacon 2 lg. onions 1 tbsp. celery leaves 1 lg. can mushrooms 5 lg. sweet taters, cut in halves 3 tbsp. lard 1 tbsp. chopped parsley Nail head of possum to a board, just a little larger than the possum. Skin it. Make paste of lard, salt, pepper and rub over entire possum. Fill cavity with onions, garlic, chopped parsley and celery leaves. Place possum and board on rack in roasting pan. Lay 5 strips of bacon across breast. Add water and mushrooms. Add water as needed. Surround the possum with sweet taters. Leave uncovered.Bake in oven (300 to 350 degrees) until tender. Baste every 15 minutes. To determine when done, pull leg away from body. When done, throw away the possum and taters and eat the board. I have a similar recipe for cedar (or pine) plank carp. Link to post Share on other sites
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