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You can not read Taste of Fame without getting hungry. Authors Linda Evans Shephered and Eva Marie Everson, the authors of the Potluck Club books have complied their favorite recipes. From Salads to casseroles to slow-cooker dinners. The Potluck Club Cookbook is a must buy, I have already incorporated some of the recipes into my family dinner time.
We received special permission to print these recipes, but there many more delicious, easy to make meals for everyone inside The Potluck Club Cookbook.
The Potluck Club Cookbook can be purchased here.
Available September 2009 at your favorite bookseller from Revell, a division of Baker Publishing Group.
Grandmother’s Coconut Chess Pie
2 eggs
1 Tbsp. flour (should be heaping)
1/8 tsp. salt
¼ Cup white sugar
¾ Cup white Karo syrup
1 tsp. vanilla
unbaked pie shell
¼ lb. butter
12-14 oz. coconut (can or bag)
Beat eggs well and set aside. In mixing bowl blend flour, salt, and sugar, then add eggs. Next add syrup and vanilla, beat until well mixed. Pour mixture into unbaked pie shell. Slice butter into thick slices and cover top of pie. Sprinkle coconut on top of pie and bake for about 1 hour in 300 degree oven or until firm and brown.
Serves 8
Linda: “I inherited this recipe from my Grandmother Evans. It’s one of the best pies I’ve ever tasted!” (Page 83)
Corn Pudding au Gratin
1 (15 oz) can creamed corn
2 Tbsp. flour
1 cup diced cheese
1/8 tsp. black pepper
2 Tbsp. margarine
2 eggs
1 cup milk
1 cup buttered bread crumbs
Preheat oven to 350 degrees. Combine corn, flour, cheese and pepper; mix well. Add melted margarine and well-beaten eggs. Warm milk and add to mixture. Pour into 1 ½ quart casserole pan that has been sprayed with cooking spray. Cook in oven until pudding begins to set, then sprinkle buttered bread crumbs over the top and reduce heat to 325 and bake until firm. If bread crumbs are not sufficiently brown when pudding is firm, turn to broil briefly. Cooking time is about 30 – 40 minutes.
Eva: “This recipe reheats nicely.” (Page 169)
Linda’s Chicken Tortilla Casserole
2 ½ Tbsp. chopped onions
¼ cup butter
3 Tbsp. flour
1 ½ cups milk
¾ cup chicken broth
1 tsp. salt
3 Tbsp. jalapeno peppers
1 ½ cups chopped canned tomatoes (stewed)
3 cups cubed chicken, cooked
½ cup shredded cheese
12 tortillas, cut into 1-inch strips
Sauté onions in butter, then add flour and cook until mixture is bubbly. Stir in milk and broth gradually. Stir in salt, peppers, and tomatoes.
In casserole dish, layer chicken, cheese, then strips of tortillas. Pour sauce over layers then sprinkle casserole with cheese.
Bake at 350 degrees for 30 minutes or until bubbly. Serve hot.
Serves 6-8.
Linda: “You can’t go wrong with this tasty dish. It’s a potluck crowd favorite.” (Page 130)
{ 2 comments… read them below or add one }
Another nice review! Thank you so much! Linda and I are both Southern women, and Southern women are famous for knowing their way around a kitchen because the recipes they use are the ones given to them by their mothers, grandmothers, and even great-grandmothers. Southern women, you see, are tough as nails (and sweet when they need to be!), so we live a nice long time. Long enough to pass these culinary traditions down.
Thank you again for the great review!
Thanks for the great post. It reminds me that I have to bring more structure in to my blogging. Your blog is very interesting. Please let me know how to go for your rss blog.
regards
charcoal grill
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