I’m a huge fan of Junior League cookbooks. I think they contain some of the best recipes available. They also contain great examples of regional food. I try to pick one up anytime I’m travelling someplace new. When we were in Savannah, GA a few years ago we got Southern Style which is the Savannah Junior League cookbook. It kicks things off with a punch recipe that measures ingredients by the gallon – alcoholic ingredients no less. I don’t think I’ll have occassion to make a spiked punch for 200, but if I need to the ladies of Savannah have given me the recipe.
It’s starting to feel like fall here in Springfield and the raininess of Sunday made me think of soup. One of my favorite soups is the Stuffed Spud Soup from The Bess Collection – the Independence, MO JSL cookbook (named for Bess Truman). This soup is amazingly easy it consists of butter, green onion, frozen hashbrowns, cream of chicken soup, milk, and then is served with fresh parsley and cheddar cheese. Matt & Meredith brought a salad to go with the the soup and fresh bread. We enjoyed dinner and the Amazing Race season premier. Good times.