The Blue Willow Inn Bible of Southern Cooking: Over 600 Essential Recipes Southerners Have Enjoyed for Generations PDF
Preview The Blue Willow Inn Bible of Southern Cooking: Over 600 Essential Recipes Southerners Have Enjoyed for Generations
Blue Willow Inn Bible 3/14/13 2:24 PM Page 1 The Blue Willow Inn Bible of Southern Co oking Louis and Billie Van Dyke Blue Willow Inn Bible 3/14/13 2:24 PM Page 2 Copyright © 2005 by Billie and Louis Van Dyke All rights reserved.No portion ofthis book may be reproduced,stored in a retrieval system,or transmitted in any form or by any means—electronic,mechanical,photocopy,recording,or any other—except for briefquotations in printed reviews,without the prior permission ofthe publisher. Published in Nashville,Tennessee,by Thomas Nelson.Thomas Nelson is a registered trademark ofThomas Nelson,Inc. The authors and publisher ofthis book assume no liability for,and are released by readers from,any injury or damage result- ing from the strict adherence to,or deviation from,the directions and/or recipes herein.All yields are approximations. Thomas Nelson,Inc.,titles may be purchased in bulk for educational,business,fund-raising,or sales promotional use. For information,please e-mail [email protected]. ISBN 978-1-4016-0407-3 (TP) Library ofCongress Cataloging-in-Publication Data Van Dyke,Louis,1947– The Blue Willow Inn bible ofsouthern cooking / Louis and Billie VanDyke. p.cm. Includes index. ISBN 1-4016-0227-4 (hardcover) 1.Cookery,American—Southern style. 2.Blue Willow Inn. I.VanDyke,Billie,1937– II.Title. TX715.2.S68V36 2005 641.5975—dc22 2005025294 Printed in the United States ofAmerica 13 14 15 16 17 QG 5 4 3 2 1 Blue Willow Inn Bible 3/14/13 2:24 PM Page 3 To our family,staff,and customers,we dedicate this book.Without the assis- tance and tolerance ofour family,the Blue Willow Inn Restaurant would not be a success. Our staff is our most valuable asset. Their dedication and pro- fessionalism have played a major role in the success of the Blue Willow Inn Restaurant.And to our customers,we have some of the best customers in the world.They have made our labors, our efforts, and our lives blessed. Blue Willow Inn Bible 3/14/13 2:24 PM Page 4 Blue Willow Inn Bible 4/8/13 12:51 PM Page 5 Table of Contents Acknowledgements 7 Foreword 9 Introduction 11 Appetizers 37 Beverages & Punches 61 Jellies,Jams,Preserves,& Spreads 79 Soups & Salads 89 Relishes & Pickles 123 Gravies & Sauces 129 Breads 139 Side Dishes 163 Main Dishes 211 Desserts & Sweets 261 Kids Korner 357 Party or Family Reunion Planning 363 Index 377 (cid:2)5(cid:3) Blue Willow Inn Bible 3/14/13 2:24 PM Page 6 Blue Willow Inn Bible 3/14/13 2:24 PM Page 7 Acknowledgments There are many people who have helped make this cookbook a reality.We particularly want to thank Patsy Joiner, who has spent long hours editing our recipes, correcting our spelling and grammar,and assisting us in getting the information to our publisher on time in the acceptable format. We want to thank our neighbor Sophia DeMoss, who has been one of our dearest friends for almost thirty years.Sophia has assisted in testing dozens of the recipes and has made comments on each recipe.Special thanks to Dominick Stella and Chip Edgerly (our son) at the Blue Willow Inn Restaurant for their assistance in testing recipes.Thank you also goes to Peggy Hawkins, the general manager of Magnolia Hall (Blue Willow Inn’s catering and special events facility), for her assistance in testing appetizers and serving them to our guests for customer comments.We thank Denise Cardella and Mae Morrow at Journey’s End Restaurant,our facility in Loganville,Georgia,for their time spent testing recipes and their comments.Without friends and staffassisting us in test- ing recipes,this book would have taken many more months to complete. Thanks go to Michael and Jane Stern, cookbook authors and food columnists, for their work on Louis and Billie Van Dyke’s Blue Willow Inn Cookbook, which was pub- lished in 2002,and for all we have learned from them.They introduced us to the pub- lisher, Rutledge Hill Press, who is now our publisher. We appreciate the faith and support Rutledge Hill has placed in us by publishing The Blue Willow Inn Bible of Southern Cooking. (cid:2)7(cid:3) Blue Willow Inn Bible 3/14/13 2:24 PM Page 8 (cid:2) the blue willow inn bible of southern cooking A special appreciation goes to the great cooks from all over the South who sent us their favorite family recipes.These great cooks responded to a recipe contest as we were seeking the best ofthe South.Winners were chosen in each category ofthe book as well as a first place winner. The winning recipes and many more great family recipes are included throughout the book. We are especially indebted to the gracious kindness of First Ladies from all over the South who sent us the governor’s and their family’s favorite recipe,and a special thanks to the governor of Louisiana for her family recipe. A very special thanks goes to the people who have worked for us over the years.We have learned a great deal from them.They have helped us refine recipes and introduced us to new recipes that we have added to our menu at the Blue Willow Inn. We would most certainly be remiss ifwe did not thank our customers.Some ofthem have been brutally frank in their critiques of our cooking,but often their suggestions have made us a better restaurant. We have some of the best customers a restaurant could possibly have,and we would not trade them for any others. Most importantly,we want to thank our Heavenly Father,Jesus Christ,and the Holy Spirit for the blessings and the strength They have given us.We thank Them for Their past and future blessings. — LOUIS AND BILLIE VAN DYKE (cid:2)8(cid:3) Blue Willow Inn Bible 3/14/13 2:24 PM Page 9 Foreword If we go to heaven when we die, we expect meals up there to be served at a celestial branch of the Blue Willow Inn. For now, though, the earthly one in Social Circle, Georgia,is quite heavenly enough.It is a place where divine food is presented with gra- cious hospitality in elegant surroundings.Having spent our adult lives traveling several million miles around the country looking for memorable regional restaurants,we can say without hesitation that the fare on those pretty Blue Willow plates in the grand mansion on Cherokee Road is some of best there is. These are meals that define Southern eating at its best,from hot biscuits to fried green tomatoes to tables crowded with desserts. The only problem for us has been that we live over a thousand miles away, so we can’t do what so many people in the region do, which is to drive to Social Circle for Sunday supper,which is what’s served seven days a week.But now,thanks to this big, beautiful volume,we can enjoy the delicious food and high spirits ofa visit to the Blue Willow Inn just by turning the pages.Louis and Billie Van Dyke’s collection of recipes is a treasure trove of dishes we want to cook for friends and family; and among the recipes are hints, tips, suggestions, and just plain funny culinary Southernisms that make poring over this book like sitting down and listening to grandma share not only her cooking secrets but also her advice and good humor.This is so much more than a lavish cookbook.It truly is a Bible of cooking,eating,and entertaining. — JANE AND MICHAEL STERN (cid:2)9(cid:3)
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