The Mississippi Cookbook was prepared in an attempt to collect, make available, and thus preserve the favorite recipes of fine cooks throughout Mississippi. Over 7, 000 recipes were collected from all areas of the state. From this total, the home economists of the state Cooperative Extension Service had the painfully difficult task of screening the amount down to the 1, 200 best recipes. The names of the individuals who submitted follow each recipe and, in some cases, historical data about the dish is included. A special section includes favorite recipes of the wives of former governors. The appendices feature tables and charts that provide such valuable technical information as substitutions and equivalents, measuring ingredients, time and temperature guides, definitions, and servings. This comprehensive collection of Mississippi's most popular recipes records the state's culinary heritage and its mastery of home cooking.CORN BREAD DRESSING 3 quarts poultry broth % stick margarine, melted 1% to 2 (11 x 7 x 1%-inch) 1 (10%-ounce) can cream of pans cornbread chicken soup 6 slices white bread 2 cups poultry broth 6 eggs, beaten 2 ... To make giblet gravy, combine small amount of cold poultry broth and flour to make a paste. Stir thisanbsp;...
|Title||:||The Mississippi Cookbook|
|Publisher||:||Univ. Press of Mississippi - 2010-06-30|