Recipe: Cookbook - Recipes from Best of the Best from America: Preserving Our Food Heritage One State at a Time by Gwen McKee and Barbara Moseley
Recipe Collections1. Caesar Jeweled Buffet Ham
2. Harry s Chicken Vesuvio
This recipe is a specialty of Chef Abraham Aguirre, chef at Harry Caray s restaurant.
3. Filling Station's Sour Cream Coffee Cake
Sara Dix's original bakery was located in the building at the base of Winthrop Hill. One day a tractor-trailer lost its brakes coming down the hill and crashed into the bakery, fell through the floor, and landed in the basement. Needless to say, this was a real crimp on "business as usual." However, Sara adapted, sold baked goods and sandwiches/soups out of her house, and then relocated to her current location a converted gas station with an art deco look.
Recipes from:
Best of the Best from America: Preserving Our Food Heritage One State at a Time by Gwen McKee and Barbara Moseley
Gwen and Barbara, authors and editors of more than sixty-five best-selling cookbooks, including the Best of the Best State Cookbook Series and Recipe Hall of Fame Cookbook Collection, have traveled thousands of miles and evaluated hundreds of thousands of recipes in the course of their search from the Best recipes from the Best Cookbooks from every state in the U.S.A.
List All Featured Cookbooks and Sample Recipes
2. Harry s Chicken Vesuvio
This recipe is a specialty of Chef Abraham Aguirre, chef at Harry Caray s restaurant.
3. Filling Station's Sour Cream Coffee Cake
Sara Dix's original bakery was located in the building at the base of Winthrop Hill. One day a tractor-trailer lost its brakes coming down the hill and crashed into the bakery, fell through the floor, and landed in the basement. Needless to say, this was a real crimp on "business as usual." However, Sara adapted, sold baked goods and sandwiches/soups out of her house, and then relocated to her current location a converted gas station with an art deco look.
Recipes from:
Best of the Best from America: Preserving Our Food Heritage One State at a Time by Gwen McKee and Barbara Moseley
Gwen and Barbara, authors and editors of more than sixty-five best-selling cookbooks, including the Best of the Best State Cookbook Series and Recipe Hall of Fame Cookbook Collection, have traveled thousands of miles and evaluated hundreds of thousands of recipes in the course of their search from the Best recipes from the Best Cookbooks from every state in the U.S.A.
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Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
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- E-mail all site-related questions and comments to:help@recipelink.com
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The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!