http://www.recipelink.com TALK TKL 6/24 'On Food' Chat
Topic: Our Favorite Community Cookbooks
Betsy (07:47:32 am) : Check our new chat schedule page for
tonight's time and topic:
http://www.recipelink.com/talktkl.html
I hope you can join us!
From: cch@salata.com (Cathy Harned)
Date: 08 Jan 96 08:10:35 -0800
Title: Crossroad Farm's Steamed Vegetables Categories: Harned 1994,
Herb/spice, Side dish, Vegetables
Yield: 1 batch
4 c Water
8 oz New red-skinned potatoes scrubbed
1 lg Cauliflower head; rinsed florets & stems separated
1 lg Fresh garlic head cloves separated & peeled
1 c Fresh fava beans or
6 Radish-size turnips w/greens
2 Green zucchini; in 1" rounds
2 Yellow zucchini cut in 1" rounds
1/2 c Mixed fresh herb leaves* loosely packed
6 tb Olive oil
*Combine 2 or 3 of the following herbs: basil, thyme, marjoram, oregano and
tarragon.
Note: If turnips are larger than radish size, cut them in half or quarter
them.
Bring water to a boil in the bottom of a vegetable steamer over high heat.
Place the potatoes in the steamer basket, cover, and cook until they begin
to soften, about 10 minutes. Add the cauliflower stems, garlic cloves and
fava beans; cover and steam until the stems begin to soften, about 5
minutes. Add cauliflower florets and steam until they begin to soften, about
5 minutes. Then add zucchini, and the turnips if you are using them. Cover;
steam until zucchini has softened and begun to turn translucent, about 8
minutes.
While vegetables are steaming, coarsely chop the herbs, then whisk them
together with the olive oil in a large serving bowl. Transfer the steamed
vegetables to the bowl, toss gently and serve immediately.
Yield: 4 to 6 servings.
Steaming time for vegetables: Potatoes - 15 minutes. Cauliflower florets - 8
minutes. Cauliflower stems - 12 to 18 minutes. Fava beans - 12 to 18
minutes. Small turnips - 8 to 10 minutes. Yellow squash - 8 to 10 minutes.
Zucchini - 8 to 10 minutes.
Loomis writes that this is "...the most flavorful mix of vegetables I've
ever tasted."
From Arnold and Bonnie Pearlman/Crossroads Farm near Jonesport, ME in _Farm
House Cookbook_ by Susan Herrmann Loomis. New York: Workman Publishing
Company, Inc., 1991. Pp. 253-255. ISBN 0-89480-772-2. Electronic format by
Cathy Harned.
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Kate (6:21:18 pm) : CHICKEN BROCCOLI CASSEROLE
1 lb Broccoli
2 c Chicken; cooked and sliced
2 can Cream of chicken soup
1/2 c Mayonnaise; scant
1 tsp. Lemon juice
1/2 tsp. Curry powder
1/2 c Cheddar cheese; shredded
1/2 c Soft bread crumbs
1 Tbs. Margarine; melted
Cook broccoli and arrange in a dish. Place chicken on top. Combine soup,
mayonnaise,
lemon juice, curry powder and pour over chicken and broccoli. Sprinkle with
cheese and
combined bread crumbs and butter. Bake at 350 for 25 to 30 minutes.
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Betsy (9:12:55 pm) : Tonight's topic is - Our Favorite Commmunity or For a
Cause Cookbook(s)
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Cath (9:13:43 pm) : I start it off, what is a good community book without a
saying or two
Recipe for a Happy Home
Take 1/2 cup of friendship & 1/2 cup of thoughtfulness. Cream together with
a pinch of powdered tenderness. Beat very lightly in a bowl of loyality.
With 1 cup faith & 1 cup hope & 1 cup charity. Be sure to add 1 tablespoon
each of gaiety that sings, And also the ability to laugh at little things.
Moisten with sudden tears of heart-felt sympathy; Bake in a good-natured
pan, and serve repeatedly.
Source: Treasured Recipes from Logan Acres, Logan Acres Nursing Home,
Bellefontaine, Ohio
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Cath (9:18:30 pm) : wow, this recipe of my Mom's wasn't in her file box,
guess I haven;t looked thru this book since her passing
Beef Stew in Oven
2 pounds beef stew meat
4-5 carrots, cut up
4-5 potatoes, cut up
1 large onion
3/4 cup to 1 cup v-8 juice
4-5 stalks, cut up
1 tablespoon salt
1 tablespoon accent
2 tablespoon tapioca
Put in casserole and cover. Bake 250' for 4 hours. Stir several times
durning baking.
Submitted by my Mom
Family Favorites: an Aniversary Cookbook, Lake County Foundation for the
Retarded
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Judy (9:18:59 pm) : No, I haven't heard of it Betsy, but my sister-in-law in
Dallas has a Junior League cookbook that I love, but they don't print it
anymore.
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Cookie (9:24:21 pm) : I bought one at the local Shop and Save last year.
Great. It was to help support the Project Graduation.
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Betsy (9:26:15 pm) : I think my favorite series is the Junior League of
Denver's
Colorado Cache Cookbook, Creme de Colorado, and Colorado Collage
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Cath (9:28:16 pm) : very unusual recipes in the Colorado Cache book
Title: jello in the high country (10822 ME )
Keywords: dessert,pudding,camping,jello
Jello, or pudding mix
Make pudding or jello according to directions. Place in the stream,
well anchored, in the morning and it will be ready in the afternoon.
From: Colorado Cache Cookbook
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Cath (9:31:04 pm) : This is gread - bought this in the gift shop when I went
back to my dad's home town, my mom and dad were born in this hospital
Apple Crisp
4 cup thinly sliced apples, peeled (granny smith)
1/2 cup packed light brown sugar
2 Tablespoon fresh lemon juice
1 cup all-purpose flour
3/4 cup sugar
1 teaspooon baking powder
1/2 teaspoon salt
1 egg, slightly beaten
1/2 cup butter or margarine, melted and cooled
1/2 teaspoon cinnamon
Mix apples and lemon juice. Add the brown sugar next. Stir.
Arrange in baking dish.
Mix flour, sugar, baking powder and salt. Add beaten egg and
mix until crumbly. Sprinkle mixture over apples. Drizzle with
butter and sprinkle cinnamon over. Bake at 350' for about 30 to
35 minutes. Serve warm with either cream or vanilla ice cream.
Submitted by Jim Schwind
Source: Mary Rutan Hospital cookbook, Bellefontaine Ohio
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Cath (9:35:52 pm) : good day for something cold
Butter Pecan Dessert
1 package butter pecan cookies, crumbled
1 stick butter or margarine, melted
1/2 gallon butter pecan ice cream
2 small packages instant butter pecan pudding
1/2 cup milk
Mix together the crumbled cookies and margarine. Press into an oblong pan.
Let ice cream soften and add pudding and milk. Pour over cookie mixture and
put into freezer until firm.
Top with Cool Whip and garnish with nuts before serving.
Yield: You may substitute pecan flavores with your favorite ice cream and
cookies.
Source: Treasured Recipes from Logan Acres, Logan Acres Nursing Home,
Bellefontaine, Ohio
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Cath (9:36:38 pm) : sample from flordia
From the cookbook ,Heavenly Delights, by St.Peter's Lutheran Church,
Middleburg FL.,
Pineapple Bake
3/4 stick butter or margarine
1 cup sugar
4 eggs, beaten
5 slices cubed bread
1 (No.2) can crushed pineapple
Cream butter and sugar; add beaten eggs. Beat well. Add pineapple. Fold in
bread. Bake in greased 1 1/2-quart casserole, uncovered at 350' for 45
minutes or until nicely brown.
Submitted by Kitty Wynn
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Betsy (9:37:27 pm) : Three Citrus Marinade
1/4 cup lime juice
1/4 cup fresh lemon juice
1 cup fresh orange juice
1/2 cup olive oil
2 tsp minced garlic
2 tsp coarsely ground black pepper
3 bay leaves, crushed
2 tbsp chopped fresh cilantro
Salt
Combine all and let stand at room temperature 30 minutes. Using only small
amount of marinade, allow shellfish to marinate 10-15 minutes and fish 30-60
minutes. Grill shellfish or fish, brushing frequently with reserved
marinade. Drizzle with the fresh marinade and serve.
Colorado Collage - Junior League of Denver
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Cath (9:38:58 pm) : my sister in laws club put out a book
Title: Dip in a pineapple
Keywords: fruit,pineapple,dipping,party
1 med. pineapple
1 egg, well beaten
2 to 4 T sugar
1 t flour
8 oz. heavy cream
whipped
Assorted fresh fruits
Lay pineapple on side. Slice off top third of pineapple.
Scoop pulp from slie; discard core, Scoop pulp from
remaining 2/3 of pineapple, leaving shell 1/2 inch
thick. Chop pulp into bite-size pieces, discarding
core. Crush 1 c pineapple pieces. Reserve remaining
for dipping. Combine crushed pineapple, egg, sugar
and flour in large saucepan. Cook over low heat
until thick; cool. Fold in whipped cream. Spoon
into shell. Serve with pineapple chunks and
assorted fresh fruit chunks. Submiited by
Paula Byrne, Georgia
From: Beta Sigma PHI int. 'Desserts & Party Foods
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Risa G. (9:39:46 pm) : Betsy, I don't know if I would marinate for so long
though. The professionals on TV say that the citrus can cook the seafood or
fish (in a way). So they suggest only marinating seafood & fish for about
10-20 minutes.
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Cath (9:40:09 pm) : made this for my Mom for a holiday once
Title: Tropical Delight
Keywords: cookie,pineapple,jello,cool whip,try
2 boxes Salerno coconut bars
1 (8oz) pkg cream cheese
1 stick butter
1/2 c sugar
1 (20oz) can crushed pinapple, drained
1 (3oz) pkg red jello
1 pkg Dream whip or Cool whip
Chopped nuts
Make jello as per diredtions and refrigerate until syrupy
or slightly set. Line a 9x13 inch pan with layer of coconut
bars, breaking any, needed to fill in. Beat cream cheese
until fluffy with butter and then add sugar. Blend in
drained pineapple. Spread half on the coconut bars.
Spread another laye of bars and cover with pineapple
mixture. Beat syrupy jello on high speed 10 minutes
until frothy. Spread on top of other indredients.
Let set. top with the cool whip or dream whip (prepared)
and sprinkle with nuts. Let set 24 hours
Submitted by Angie Stojanovic
From: Home Cookin'
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Cookie (9:42:50 pm) : Try this, it's great.BAKE ONE YELLOW CAKE MIX AS
DIRECTED IN 10X14 PAN AT 350
DEGREES FOR 15-20 MINUTES
MIX ONE LARGE PKG OF VANILLA INSTANT PUDDING INTO 9 OZS
OF COOL WHIP. beat 8 OZS. OF CREAM CHEESE UNTIL SOFT. MIX
COOL WHIP MIXTURE WITH THE CREAM CHEESE. ADD 1 LGE CAN
OF CRUSHED PINEAPPLE DRAINED. SPREAD TOPPING ON
COOLED CAKE AND SPRINKLE WITH
1/2 CUP QUARTERED MARACHINO CHERRIES
1/3 CUP CHOPPED NUTS
1/2 CUP COCONUT
I ALWAYS USE MORE THAN AMOUNTS DIRECTED BECAUSE THESE
AMOUNTS ARENíT QUITE ENOUGH TO MAKE THE CAKE LOOK
GOOD. YOU MAY ADD MORE OF LESS DEPENDING ON YOUR
PERSONAL TASTE
REFRIGERATE. CUT INTO SQUARES. FREEZES WELL. 18-24
SERVINGS
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Judi (9:43:00 pm) : Hey, Betsy. So, if it's Community Cookbooks, I assume
you all have a copy of "A Cooks Tour of Eagle Lake" =GG=
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Cath (9:45:30 pm) : forgot I typed this one in to try
Coconut Dip
2/3 cup sour cream
1/3 cup coconut cream
1/3 cup brown sugar
Mix together sour cream, coconut cream and brown
sugar. Use as a dip for fruits such as orange
slices, fresh pineapple spears, fresh figs,
apricots or banana slices. Fun for dip to dip
graham crackers, vanilla wafers, chocolate cookies,
use your imagination.
Submitted by Diana Costin, Puplic Relations
Source: Mary Rutan Hosptial , Bellefontaine Ohio
(cookbook put together from hosptial volunteer's)
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Judi (9:45:56 pm) : Does anyone but me have a copy of a book named "The
Farmington Cookbook"? It's one of the neatest ones I have. It's from
Farmington, which is a plantation in Louisville, KY.
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Cath (9:46:45 pm) : an oldie from a comunity near here
Title: Blanc Mange
a pint of new milk
2 eggs, well beaten
4 teaspoons ground rice
Flavor with lemon or rosewater and sweeten to taste.
Let it boil i a porcelain kettle and when cooled a
little, turn into a mold or dish and when wanted,
turn it out. Mix a little cream, sugar and flavoring;
pour around it. Ornament with bits of red current jelly
an 1875 recipe
Source: Lowell's Cooking Heritage - Past & Present
(Lowell, IN)
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Judi (9:48:50 pm) : The Farmington book has lots of formulas in it like this
one, that I typed in last night for one of our members looking for casserole
recipes.
Make-Your-Own Casserole
The following is a flexible general formula for creating a casserole for 4
1 cup main ingredient 1/4 cup of a "Goodie"
1 cup second ingredient seasoning
1 to 2 cups Starchy ingredient Topping
1.5 cups Binder
With this formula in mind, a casserole may be made of any ingredients you
have on hand which you think might be a good combination. Use the following
as a guide:
1 cup Main Ingredient such as: 1 can (7.5 oz) tuna, flaked; or a cup of
cubed chicken, turkey, ham or seafood
1 cup of a Second Ingredient such as: thinly sliced celery, and 8oz. can of
mushrooms, 3 chopped hard-cooked eggs, a package of defrosted frozen peas;
or 1 cup more of the Main Ingredient.
1-2 cups of a Starchy Ingredient such as: 2 cups of crushed potato chips,
croutons or Chinese noodles; or 1 cup of a more solid ingredient such as
cooked noodles or rice.
1.5 cups of a Binder such as: cream sauce, sour cream, commercial
mayonnaise; or 1 can of cream of mushroom, celery, or chicken soup. If the
mixture seems too dry and 1/4 to 1/2 cup of cream, milk or stock.
1/4 cup "Goodie" such as: sliced stuffed or ripe olives, pimiento, water
chestnuts, sliced almonds or cashews; or 2 Tbl. capers.
Seasoning such as: a Tbl. or two of lemon juice, sherry, soy sauce or
Worcestershire sauce; a minced clove of garlic; 1/4 cup minced onion or
chopped green pepper, sauteed or not; 2 teaspoons curry powder or 1/2 cup or
more grated cheese.
Topping such as: Chinese noodles or potato chips (if these are not used as
the starchy ingredient); or toasted buttered crumbs or croutons; or nuts or
cheese.
Thoroughly mix together your combination of the above ingredients, place in
a buttered oven-proof dish and bake. use the longer cooking time if you have
used uncooked celery, green pepper or onion.
Oven temp. 350-deg. F. Cooking time 30-45 minutes or until bubbly.
If you will be nursing your baby, your diet will be limited, which is why I
gave you this formula. Onions, garlic, bell pepper will be out, as will be
dried beans and some others that have escaped my brain at the moment.
Ground beef (browned and drained) rice, cream of mushroom soup makes a good
and easy freeze casserole as does cooked chicken, rice and cream of chicken
soup. Sub the rice with spaghetti or noodles and vary your seasoning as much
as you can, but you don't have too many options if you are nursing. Tuna and
canned salmon also make good Main Ingredients.
I don't suggest mayonnaise or sour cream if you intend to freeze. You'll do
better with cream sauce and the soups.
Eagle Lake, is in SE Texas, about an hour from Houston
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Sandy (9:53:22 pm) : "From Our Home to Yours"
Daviess County Extension Homemakers
Very Good Broccoli
2 tablespoons margarine, melted
2 cups frozen broccoli flowerets
2 cups potatoes, diced
1 cup sweet onions, diced
salt and pepper, to taste
Melt margarine in 10 inch non stick skillet. Add broccoli, potatoes, onions,
salt and pepper. Cover tightly. Simmer until vegetables are tender, stirring
occasionally.
Hope you enjoy!! Goodnight!!
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Betsy (9:55:26 pm) : Another good local to me book is Specialties fo the
House for the Benefit of the Ronald McDonald House of Rochester, NY
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Cath (9:57:57 pm) : this was a nursing home my aunt was in
Oh, So Soft Cookies
1 box any flavor cake mix (2 layer size)
1 egg
2 cup whipped topping
Powdered sugar (in bowl)
Mix together cake mix, egg and whipped topping. Beat until smooth. Drop
teaspoonfuls into bowl of powdered sugar and roll around in bowl to coat
with sugar. Drop onto greased cookie sheet and bake at 325' degrees for 8 to
10 minutes. Yield: 30 to 36 cookies.
Note: This cookie is a favorite with both residents and staff at Logan
Acres.
Source: Treasured Recipes from Logan Acres, Logan Acres Nursing Home,
Bellefontaine, Ohio
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Cath (9:58:40 pm) : a cookbook my Mom and me submitted recipes to
Cream of Potato Soup
(serves 10 - 1 1/2 cups each)
8 cups peeled cubed potatoes
4 cups skim milk
6 cups hot water
3 cups thinly sliced celery
3 cups thinly sliced onion
4 Tablespoons cornstarch
1 tablespoon dill
1 tablespoon parsley
2 teaspoons Mrs. Dash lemon and herb seasoning
1 teaspoon freshly ground pepper
2 cups chopped carrots or broccoli
dried or fresh parsley
In a 6 quart stock pot, saute' onions and celery. Peel and cube potatoes. In
a 6 cup measuring cup, blend together milk and cornstarch. Add to onion
mixture along with potatoes and remaining ingredients. Stir occassionally,
simmer partially covered for 1 hour or until potatoes are very soft.
Mash potatoes slightly while in pot with potato masher. Garnish with dried
or fresh parsley. This is a very low fat soup. Nutritioal value is as
follows for 1 1/2 cups soup: Calories - 94,fat - 3 grams/15% carb -73%
protein - 6mg sodium - 91mg calcium -163mg, iron 1mg, dietary fiber -
2grams, chol -2 mg
Submitted by Billy's mom
Family Favorites: an Aniversary Cookbook, Lake County Foundation for the
Retarded
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Judi (10:01:40 pm) : Vegetable Souffle - Basic Recipe
1 pkg. (10oz.) frozen vegie, defrosted but uncooked
1 cup cooked veggie
4 egg yolks, beaten
1 Tbl. grated onion
.5 tsp salt
.25 tsp. pepper
.5 cup sour cream
.5 cup grated parmesan
1 stick butter, melted
4 or 5 egg whites, beaten stiff
Drain vegetable and press as much moisture as possible out of it. Then
mince, mash or puree it. Combine with all other ingredients except the egg
whites and beat well. If you have a blender, let it do the whole job for
you. Stir in 1/4 of the egg whites to lighten the mixture, then gently fold
in the remainder. Turn into a buttered 6-cup souffle dish lightly dusted
with grated parmesan or bread crumbs. Bake in the middle of oven until firm.
Serves 4
Preheat to 375-deg. reduce immediately to 350-deg. Cook for 40 minutes.
Broccoli Souffle: Thaw a 10-ounce pkg. of frozen chopped broccoli. Drain
thoroughly, mince, or puree in blender. Add with a clove of crushed garlic
and a Tbl. of lemon juice to basic recipe.
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Judi (10:03:49 pm) : Oops, forgot to mention the Veggie souffle is also from
"The Farmington Cookbook"
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Cath (10:09:34 pm) : an odd name for a local book
Title: HAM CHOWDER
Keywords: main,pork,soup,ham,potato,
From: Aw Shucks...Another Junior League Cookbook
Junior League of Fort Wayne, Indiana
3 cups water
4 medium potatoes, pared and diced
1 cup celery, chopped
1 cup carrots, diced
1/2 cup onions, diced
2 tsps salt
1/4 tsp pepper
1/2 cup butter
1/2 cup flour
1 qt milk
1 lb cheddar cheese, shredded
2 cups ham, cooked
Hot pepper sauce to taste
Bring water to boil. Add vegetables, salt and pepper.
Boil for 10 mins. Do not drain. In saucepan, melt butter,
blend in flour and stir in milk gradually. Cook and boil
for 1 min, stirring constantly. Add cheese and melt. Add
cheese sauce to vegetables. Next, add ham and if desired,
hot sauce. Heat thoroughly,but do not boil. Swrves 8
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Cath (10:15:54 pm) : unknown source
CHEEZY-POTATO SOUP
2 T butter
6 med potatoes, peeled and diced
1 carrot, thinly sliced
1 stalk celery, thinly sliced
3 leeks, sliced
1 sm onion, chopped
grinds black pepper
dash cayenne pepper
splash worcestershire
2 c chicken broth
1/2 c milk
8 oz cheddar, shredded
Saute veggies in butter, 2-3 mins., until a little softened. Do not
brown. Add seasonings and broth; bring to a boil. Simmer, covered, for
20-30 minutes until tender. Mash veggies in pot until of desired
consistency, or puree in blender for smoother consistency. Add milk
and cheese and stir on low heat until cheese is melted. Do not boil.
Garnish with freshly snipped chives or crumbled, crisp bacon.
TO MAKE CHEESY CHOWDER: Along with other veggies, saute any
combination of the following: broccoli, cauliflower, tomato (peeled &
chopped), green pepper, green beans, corn. This is a great opportunity
to use up leftovers or that last handful of frozen veggie.
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Judi (10:17:32 pm) : From "The Farmington Cookbook"
Mixed-Up Cake
Use this formula to create any cake of your imagination
I
1 pkg (small) cake mix
1 pkg (small) fruit flavored gelatin
3/4 cup liquid (fruit juice, wine, water)
3/4 cup salad oil
4 eggs, added one at a time
II
1 pkg (small) cake mix
1 pkg (small) instant pudding
1 cup liquid
1/2 cup salad oil
4 eggs, added one at a time
You can add to either recipe, nuts, fruit, additional flavoring.
Put all ingredients, except eggs, in electric mixer and beat for 2 minutes.
Beat in the eggs one at a time. Pour into a well-buttered and lightly
floured pan. This may be either a tube pan, a baking pan or layer pans. It
must have a 2.5 quart capacity - 3 quart, if part of the liquid is alcohol.
Cooking time will depend upon the thickness of the cake and may take from
30-50 minutes at 350-deg. F. The cake is done when it shrinks from the sides
of the pan and tooth pick stuck in the center comes out clean. let cool 20
minutes before removing from pan. If you use a liquid glaze, prick the top
of the cake and pour it over while the cake is still warm. Oven temp:
350-deg. F. Cooking Time 30-50 minutes.
Glaze formulas:
Dissolve 1/2 cup powdered sugar in 1/4 cup fruit juice or wine.
Heat 1/2 cup sugar in 1/4 cup liquid until sugar dissolves.
Cook 1/2 cup sugar, 1/2 stick of butter, 3 Tbl. liquid, until sugar
dissolves.
Whiskey Cake:
1 pkg. white cake mix
1 pkg. vanilla instant pudding
3/4 cup juice from fruit cocktail
1/4 cup bourbon
1/2 cup salad oil
4 eggs
1 can (1 lb.) fruit cocktail, drained
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Liz (10:18:04 pm) : In addition to the cookbooks that many local churches
and community groups publish, our local daily newspaper runs a contest each
fall for local cooks to enter their favorite recipes. They publish all the
submitted recipes in a cookbook (highlighting the winners, of course) and it
is delivered with the newspaper one day in November. I always buy extras to
send to my sisters and sister-in-law. Unfortunately, I can't enter because
my husband works for the parent company of the newspaper, but the recipes
are always wonderful.
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Judi (10:21:14 pm) : Betsy - My copy is old. I got it from my aunt who's 97
now.
It says it can be ordered from
Farmington Cookbook
3033 Bardstown Road
Louisville, KY 40205
However I think the $5.75 price is out of date. :)
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