I don’t spend much money on cookbooks. Why bother when I have millions of recipes at my fingertips via the internet? On the rare occasion that I get to a bookstore I might dig through the bargain bins in search of a recipe book, but for the most part I find recipes online. However, a month or two ago I saw a FB post stating that author Martha Hall Foose was going to be doing a book signing at a kitchen store in Little Rock. I had never heard of her or her books so I went to Amazon.com to do some research. After reading the reviews and seeing the books I knew I had to have them. I think I would have ordered them even if I hadn’t read the reviews. The book covers are gorgeous and very appealing to this housewife.
In case you can’t read the titles in the pic, they are “Screen Doors and Sweet Tea: Recipes and Tales from a Southern Cook” and “A Southerly Course: Recipes & Stories from Close to Home”. These books are filled with “Mississippi Delta flavors”. I don’t consider myself a southern cook (much to my husband’s dismay), but I just might be able to fool him with some of these recipes. There are a few that I’m just not going to make. i.e. Pickled Crawfish Tails or Chicken Liver Spread. But there are plenty more that I will. Such as Peach Shortcake, Sweet Tea Pie, or Peanut Chicken.
I am SO excited for y’all to try these out that I’m going to be giving away a copy of one of Martha’ s cookbooks. YAY! Even if you’re not a cook the stories and pictures will keep you entertained. I’m going to keep this simple. I don’t want to send you all over cyberspace trying to rack up entries. So, just post here and tell me why you want to win the cookbook. Winner will be picked at random, but I love to read your creative comments. If we end up with more than 50 entries, I’ll give away a 2nd book. Can you tell that I really REALLY love these books? The drawing will be held on July 9th.
In the meantime, here are a couple of recipes for you to try (reprinted with permission of the author). I’ll be making the hominy salad for our 4th of July picnic. I’ll let you know how it turns out. I’ve made the Big Blackberry Jelly Roll a few times and it is delicious. The cake is so light and fluffy that it nearly melts in your mouth. I didn’t know that was possible with a jelly roll….ENJOY!
Change the Station
Hominy and tomatoes with a South Texas chili spice are a great change from boring potato salad. It is sort of like changing the radio dial from a typical oldies station to a fiesty, fun Mexican one.
1 (14½-ounce) can golden hominy, rinsed and drained
1 (14½-ounce) can white hominy, rinsed and drained
2 cups chopped fresh tomatoes
¼ pound sharp Cheddar cheese, shredded (1 cup)
½ cup mayonnaise
¼ cup chopped green bell pepper
¼ cup chopped red bell pepper
4 green onions, white and green parts, chopped
2 tablespoons chopped fresh cilantro
1 teaspoon chili powder
1 teaspoon cumin seeds
1 teaspoon salt
Put the golden hominy, white hominy, tomatoes, cheese, mayonnaise, green bell pepper, red bell pepper, green onions, cilantro, chili powder, cumin seeds, and salt in a large bowl. Toss well to combine. Chill for at least 1 hour before serving.
BIG BLACKBERRY JELLY ROLL
Long and Short of It
This cake does not take long to bake, yet it looks as if you have gone to a lot of trouble, an impression I like to give.
Purchased blackberry jam makes short work of the filling.
Serves 8 to 10
Nonstick cooking spray
¾ cup unbleached all-purpose flour, plus more for the pan
4 large eggs
¾ teaspoon baking powder
¼ teaspoon salt
¾ cup granulated sugar
1 cup blackberry jam
Heat the oven to 400°F. Grease a 15 x 10 x 1-inch jelly-roll pan with nonstick spray and line it with parchment paper. Grease again and flour the paper.
In a large bowl, beat the eggs, baking powder, and salt with an electric mixer on high speed until foamy. Gradually add the granulated sugar, beating until the mixture is thick and lemon colored. Fold in the flour with a rubber spatula and spread the batter into the prepared pan using an offset spatula. Bake for 10 to 12 minutes or until golden.
Sift confectioners’ sugar into a 15 x 10-inch rectangle on a clean dish towel. When the cake is done, immediately loosen the sides of the cake and turn it out onto the sugar.
Peel off the paper. Starting at the narrow end, roll up the cake and towel together. Transfer to a wire rack, seam side down, and let cool for about 10 minutes.
Very carefully unroll the cake and remove the towel. Spread the cake with the jam and re-roll. Transfer to a serving plate, seam side down, slice, and serve.