By by Lisa Tindell
I love cookbooks. This is a fact proven by a large bookcase filled with volumes of just about any description in my pantry. This is also a fact that causes my husband great concern.
I have recently acquired a cookbook that has been released by Quail Ridge Press that is one of the most interesting recipe collections I've seen in a while.
If you're anything like me you can appreciate recipes for just about any dish that may give your dinner table a little something different. From the simple to the elegant, the recipes found in the Best of the Best from Alabama cookbook, this is a cookbook that I'm sure to use again and again.
When I received the book, I was able to take a little time right away to look over some of the recipes included in this wonderful edition. Editors Gwen McKee and Barbara Moseley selected recipes from 82 other cookbooks published by various Alabama groups and organizations. Among recipes included in the book are those found in the Greater Brewton Area Chamber of Commerce's Blueberry Cookbook.
If you've ever wondered what the best recipes are in the Trinity, Arab and Madison areas are, this is the book you'll want to add to your collection. There are also recipes in the book from the National Peanut Festival Association's publication in Dothan. With peanut season right on us, you'd probably enjoy that portion of the collection.
From appetizers, drinks and main courses all the way to desserts and special candies and cookies, you're bound to find something new and interesting in this book.
After scouring through the book, I've decided to share just a few of the recipes found in the book.
This next recipe sounded so easy and so delicious that I just had to include it. The submission came form the Endless Praises cookbook published by Endless Praise Ministries in Theodore. You know those folks in Theodore know how to cook so this is sure to be a hit.
Vidalia Onion Pie
3 cups sliced Vidalia Onions
3 tbsp. butter
2 eggs
1 tsp. salt
dash of pepper
1/3 cup evaporated milk
1 9-inch pie shell, unbaked
Saut