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Collected recipes from the Cedar Creek community located in Upper Richland County.
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Dive into the history of Miss Mary Bobo’s Boarding House and enjoy a celebration of traditional southern recipes with her delectable dishes that made her an American legend. Shortly before noon, about sixty guests gather on the front porch and lawn of Miss Mary Bobo's Boarding House in Lynchburg, Tennessee for a mid-day dinner. Each table is cared for by a Lynchburg hostess, a lady from the town who sees to it that the bowls and platters are kept full, that everyone meets each other at the table, that the conversation is always flowing, and that everyone has a grand time. The dinner bell is rung and as each name is called, diners follow their hostess to the dining table. Now you can give your guests the same delicious southern dishes served at Miss Mary Bobo's Boarding House. None are difficult to cook, but all are best when prepared by caring hands and served with friendship, a recipe that all boarding houses have found to be foolproof! In Miss Mary Bobo’s Boarding House Cookbook, you’ll discover delicious dishes including… Unforgettable Ham Balls, Miz Bobo’s Cabbage Relish, Miss Mary’s Famous Chicken and Pastry, Moore County Mushroom Soup and more Miss Mary Bobo’s Boarding House Cookbook is the perfect collection of recipes to entertain guests, bring family and friends together, and of course, enjoy some good old-fashioned Southern cooking.
There is no right or wrong way to drink bourbon—in a cocktail, straight up, on the rocks, or with a splash of soda. You will never know which is your way until you try them all, and How to Be a Bourbon Badass will guide you on the path of your own bourbon adventure. In How to Be a Bourbon Badass, Linda Ruffenach tells the story of her own personal journey with bourbon and shares behind-the-scenes tales from bourbon industry experts and rock stars. She captures the storied history of America’s native spirit, explains the process of making liquid gold, and offers top-notch cocktail, dinner, and dessert recipes for the novice and connoisseur alike. From tales of legendary master distillers to stories of women whose lives were changed through newfound bourbon badass confidence, and from recipes for classics like the bourbon highball to fresh twists like strawberry bourbon lemonade with rosemary, Linda Ruffenach will redefine your perceptions of bourbon and those who savor it. Your journey to becoming a bourbon badass begins here.
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Excerpt from The Battle Creek Cook Book: A Collection of Well Tested Recipes Ceres presents a plate of vermicelli; For love must be sustained like flesh and blood; While Bacchus pours out wine, or hands a jelly; Eggs, oysters, too, are amatory food. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
This celebration of the Bluegrass State’s cuisine and culture is “more than just a cookbook . . . a slice of Kentucky's history” (Bowling Green Daily News). Burgoo, barbecue, and bourbon have long been acknowledged as a trinity of good taste in Kentucky. Known as the gumbo of the Bluegrass, burgoo is a savory stew that includes meat—usually smoked—from at least one “bird of the air,” at least one “beast of the field,” and as many vegetables as the cook wants to add. Often you’ll find this dish paired with one of the Commonwealth’s other favorite exports, bourbon, and the state’s distinctive barbecue. Award-winning author and chef Albert W. A. Schmid serves up a feast for readers in Burgoo, Barbecue, and Bourbon, sharing recipes and lore surrounding these storied culinary traditions. He introduces readers to new and forgotten versions of favorite regional dishes from the time of Daniel Boone to today, and uncovers many lost recipes, such as Mush Biscuits and Half Moon Fried Pies. He also highlights classic bourbon drinks that pair well with burgoo and barbecue, including Moon Glow, Bourbaree, and the Hot Tom and Jerry. Featuring cuisine from the early American frontier to the present day, this entertaining book is filled with fascinating tidbits and innovative recipes for the modern cook.