For the love of cooking was printed in 1975 by oxmoor home, a division of the progressive farmers firm, which additionally owns the southern dwelling franchise. Written by Lena E. sturges, a longtime meals editor for southern dwelling journal and its publications. lena e. sturges was southern dwelling’s first meals editor, from its inception in 1966 and she or he held that place till her retirement in the mid-Nineteen Seventies. lean e. Sturges can be credited with different southern life cookbooks equivalent to the greatest recipes of southern life, the breads cookbook, the pies cookbook, the southern nation cookbook, and the guide of fish and shellfish delicacies. For the Love of Cooking is taken into account the sister publication to Our Finest of Southern Residing Recipes which was first printed in 1971.
in the introduction, mrs. sturges writes about his childhood in texas. Her love for her cooking arose naturally throughout her childhood when she and her sister would draw straws to see who would wash the dishes or assist her mom prepare dinner. Ella Lena says that she would do something to keep away from doing the dishes, so she was a pure to assist her mom, who liked gardening greater than cooking, in the kitchen. she then tells varied tales about meals and her childhood. She ends the introduction with some nice recommendation for all cooks, new or seasoned: “Cooking could be a pleasure, however it’s a must to be keen to make some sacrifices, face some failures, and begin over. most significantly, take your time cooking; as a lot effort in making a batch of cookies or a loaf of bread as in stitching an embroidered pillow.”
Cookbook sections embrace:
- appetizers, snacks and sandwiches
- drinks
- loaves
- muffins and frostings
- sweet and candy
- casseroles
- cookies and small muffins
- desserts
- eggs and cereals
- fish and shellfish
- meats
- pies and muffins
- poultry and dressings
- salads and salad dressings
- sauces
- soups, stews, and chowders
- greens
- index
mrs. Sturges marks recipes all through the cookbook with an asterisk to point that the recipe is a “finances recipe.” Listed here are some recipes I discovered fascinating whereas studying the cookbook:
Christmas Blueberry Punch
1 (3-ounce) package deal cherry-flavored gelatin 1 cup boiling water 1 (6-ounce) can frozen lemonade, undiluted 3 cups chilly water 1 (32-ounce) bottle cranberry juice cocktail o-rings ice cubes 1 bottle (28 ounces) ginger beer , chilled
Dissolve the cherry jelly in boiling water. add lemonade; add chilly water and cranberry juice cocktail. pour punch over ice. pour in the ginger beers.
yield: 25 servings.
creole shrimp
1/2 cup salad oil 1 cup sliced inexperienced bell pepper 2 1/2 cups sliced onion 1 cup diced celery 1/2 cup chopped celery leaves 1/4 cup chopped parsley 1 can (1 pound) tomatoes 1/2 cup sizzling sauce 1/2 cup seeded raisins 3/4 cup sliced blanched almonds 1/2 teaspoon thyme 1/2 teaspoon curry powder 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon cayenne pepper 2 bay leaves 2 1/2 kilos cooked shrimp cooked rice
Warmth oil in a big skillet. add inexperienced bell peppers, onion, celery, and celery leaves. simmer till onion is translucent, however not brown. add remaining components besides shrimp and rice. simmer 1 hour, stirring sometimes to forestall sticking. add cooked shrimp and warmth by.
serve over rice
yield: 12 servings.
praline cake
1/3 cup butter or margarine 1/3 cup firmly packed brown sugar 1/2 cup chopped walnuts 1 frivolously baked 8-inch pie shell 1 package deal (3 1/4 ounces) caramel pudding and pie filling combine (not prompt) 2 cups milk 1 cup ready whipping cream halves of pecans
Mix butter and brown sugar in a saucepan; prepare dinner and stir till sugar melts and combination bubbles vigorously. take away from warmth and add walnuts. unfold combination over backside of pie crust. bake at 425 levels for five minutes or till bubbly. take away from oven.
Mix pudding combine and milk in saucepan; prepare dinner and stir over medium warmth till combination involves a full boil. take away from warmth. cool 5 minutes, stirring a few times. Spoon in the pie shell over the pecan layer. chill till set. garnish with ready whipped topping and pecan halves earlier than serving.
yield: one 8-inch cake.
