Recipe Share From "Beyond the Hedges..."

Beyond the Hedges From Tailgating to Tea Parties was the most purchased cookbook for 2012 at Hattie's. To celebrate we are sharing a recipe!

This recipe is delicious... but obviously not healthy, perfect for holiday entertaining!

Warm Bacon Cheese Spread 1 (16oz) round sourdough bread
1 8 oz cream cheese, softened
1 12 oz container sour cream
2 c. shredded cheddar cheese
1 1/2 tsp Worcestershire Sauce
3/4 lb sliced bacon, cooked and crumbled
1/2 c chopped green onions
Assorted crackers

Preheat oven to 325 degrees. Cut top quarter off of bread and set aside., Carefully hollow out bread, leaving a 1 inch shell.  Cut removed bread and loaf top into cubes, set aside.  In a large mixing bowl, beat cream cheese with an electric mixer.  Add sour cream, cheddar cheese and Worcestershire, mixing well until combined.  Stir in bacon and onion Spoon into bread shell.  Wrap in heavy foil. Bake 1 hour.  Serve with crackers and reserved bread cubes.

There is still space in our Lunchtime Cookbook Club

Lunch Cookbook Club

Dates:  Tuesday Oct 9, Nov 13 and Dec 11at noon.

Cookbook:  Everyday Food:  Fresh Flavor Fast

 

 

There is still space in this new group.  Come join us for a delicious and fun lunchtime club! 

Daytime Cookbook Club Update!

Let's Get Organized!

On August 14th at noon there will be an organization meeting for Hattie's Lunch Cookbook Club. This meeting will be to EAT! and discuss possible cookbooks. If you aren't sure if a cookbook club is for you, this is a great opportunity to find out. Join us for this first meeting and see what you think!

The previously decided details are:

• We plan to meet on the 2nd Tuesday of each Month
• Members will make a recipe from the "Cookbook of the Quarter"

Now, for the most important part... the eating... Marcia will assign a category (appetizer, main, sides, dessert). Once you have your category, make a recipe that you love (or maybe want to try out) to share. Spread the word!

Are you interested in joining a Luncheon Cookbook Club?

How does it work?

Once we have enough members to begin, we will meet on the Second Tuesday of each month at 12:30 p.m.

Quarterly, each member purchases the chosen cookbook from Hattie’s Books. Each month, the members make a recipe from the “Cookbook of the Quarter” assigned from a rotating category. Food categories are assigned by Marcia, you decide on the recipe from the Cookbook!  Make one recipe only.

Coordinate the dish you are making with others in your category to avoid duplicate dishes (email addresses provided). Refer to the menu from previous dinners so that we can enjoy different recipes each month. Paper goods are provided (donations requested periodically) or some members bring their own tableware.


Bring your own wine, beer or beverage of choice.  

 

Join us for a great lunch each month. . . eating, socializing, making new friends and having fun!

 

Please contact Marcia at 554-8677 or hattiesbooks@bellsouth.net for details.

Everyday Food... Three Versions From the Kitchens of Martha Stewart Living

 

You can love Martha, Inc.or hate her (it?) but the formula used to create the Everyday Food franchise is so very appealing. The subtitles for these three cookbooks are Great Food Fast, Fresh Flavor Fast and Light (all recipes under 500 calories).

For the most part, the recipes are flavorful, well written, beautifully photographed, with readily available ingredients. These are fast recipes, but not fast food. For me, the real test with any cookbook is: how often do I use it? These are cookbooks I go back to again and again just because of their "everydayness." To tell the truth, I rarely follow a recipe exactly, but I know folks who do, and have enjoyed using this cookbook because the recipes work well. Another bonus for those who care, nutritional information is included with all the recipes.

Great Food Fast came first, and it is divided by seasons, then by course, with soups & salads, main courses, pasta, sides and desserts in each season. It ends with an excellent section of Basics. I made the Spicy Paprika Rub from the Basics section just last week to cover a pork roast which I grilled. Delicious!

Next came Fresh Flavor Fast which broke away from the seasonal approach and is divided simply into courses, with a helpful Basics, Tips & Techniques Section. The tips in this book are not the standard run of the mill stuff... just looking through it as I was preparing this blog post, I learned how to pit an olive.  The nutritional information for Fresh Flavor Fast is not with the recipes, but it is included in an addendum. A favorite recipe from this book is the "Hot Spinach Dip" which is an easy, crowd pleasing appetizer for any party and it uses fresh spinach!

The newest addition, just in time for bathing suit season is called simply Light. Each healthy recipe includes calories, nutrition breakdown and helpful intros which include "Why It's Light", "Good To Know" and "Flavor Boosters." Light goes back to the seasonal approach, dividing the recipes into season friendly chapters. To me, an advantage of this approach  is that I have fewer recipes to choose from when they all look delish!

I would recommend any of these cookbooks to a friend and have purchased them as gifts. You don't have to love to cook, to love these books!

Pick up "Bobby Flay's Grill It! Just in Time for Labor Day!

I know it's hot out, and maybe you aren't in the mood to grill, but Bobby Flay's Grill It! just might change your mind. With 150 recipes, divided alphabetically into chapters based on the main ingredient, you'll get great recipes for grilling everything from asparagus to white fish. The photography is inspiring and gorgeous.

Flay says, "This is the book to turn to when you know what you want, but don't know how you want it." So, if you are at the Brunswick Farmer's Market and Maxine has some really beautiful squash, pick them up! Turn to the chapter on "Squash and Eggplant" and you'll see two delicious squash recipes (and more eggplant for another time). I've tried both of the squash dishes and they were delicious and easy to prepare. If your favorite grocery store has a great buy on Salmon, Bobby Flay's Grill It! gives you 9 different recipe suggestions.

There are chapters for everything you've ever thought about grilling, plus some foods you probably never considered putting on a grill. Have you ever grilled a banana? Wow! Delicious and different, especially with the Cinnamon Orange Sauce and Dulce de Leche Ice Cream.

I've tasted about a dozen of the recipes, and my favorite was the Grilled Cremini Mushroom, Fontina and Arugula Pressed Tacos. Big wow!

And although the recipes are great, what makes this book even better is the grilling technique instruction. I always struggle with grill temperature and he covers that in each recipe. Flay offers tips on charcoal and gas grilling, plus at the beginning of each chapter, he also gives tips for shopping the best produce, meat and seafood.

This is a cookbook you could enjoy all year round, but why not pick it up now, just in time for Labor Day grilling!