Home | FamilyCookbookProject.com | CookbookFundraiser.com

Mid Atlantic Cooking Inspired by the South

Editor: Beverly Verner

Most recipes fall under the title's umbrella. Recipes are Mid Atlantic Cooking with an ever present Southern influence. From seafood to southern comfort foods, the recipes are tried and true except the scrapple recipe, of which I have yet to try. Some are handed down from a generation, gotta-be-in-the-kitchen kinda recipes, others are today's take on how to create a delicious meal.
In writing this cookbook, the memories came flooding back. Family gatherings, smiling faces, childhood memories,all the good stuff. The pages of this cookbook contain more than recipes, I shared some of my personal thoughts and precious moments with you. I believe most will put a smile on your face. Whether through a great tasting recipe or a funny little snippet, that smile is my ultimate goal. So go ahead, read on and smile!
Meals are the reason we still gather together. Use this book to make memories that will make you smile years from now :)

 

Publication Date June 2016
No. Pages 104
No. Recipes 70
ISBN 978-1937023454
 
Make check payable to: Beverly Verner

Mail Orders to:
Beverly Verner
4407 S. Victoria Lane
St. George, UT 84790
Phone 435-272-4048
Email bevverner@aol.com


Featured Recipe:

Salmon Chowder

By

Ingredients:
Total prep and cook time: 90 min Serves 6-8

1 1/2 lbs red potatoes
6 pieces thick bacon
2 bunches scallions, chopped
1 can corn, drained
1 tbsp minced garlic
1 bay leaf
1/2 tsp dried thyme
1/8 tsp red pepper flakes
1 1/2 tbsp flour
1 c. chicken broth
1 c. heavy cream
1 c. whole milk
1 1/2 c. half & half
1 1/2 lbs salmon (fillet), skin discarded, cut into 1" pcs
1/2 tsp salt
1/4 tsp black pepper
1 1/2 tbsp butter
2 tsp fresh lemon juice
Directions:
Cut potatoes into 1/2" cubes, place in a 1 1/2 qt saucepan of boiling salted water, until just tender, 8 min. Drain in a colander and set aside. Cook bacon in a 5 qt. heavy pot over med heat, until crisp, drain on paper towels,then break into 1/4" pcs. Reserve 2 tbsp bacon fat, add scallions, corn, garlic, thyme, bay leaf, and pepper flakes, cook over low heat until scallions are tender, about 5 min. Stir in flour until it's absorbed, add chicken broth until it thickens. Add milk, cream and half & half, bring just to a boil. Reduce heat to med low, add butter, potatoes, salmon, salt, pepper, bacon, gently stirring occasionally, until salmon is just cooked through and begins to break up as you stir, 5-8 minutes. Stir in lemon juice, salt and pepper to taste. Discard bay leaf.

Price $16.95
Shipping $5.00

To buy now:


 

 

Price: $16.95
Shipping: $5.00

To buy now:


 
© 2004-2018 Family Cookbook Project, LLC.