Download Savannah Style by Junior League of Savannah Inc. PDF

By Junior League of Savannah Inc.

The Junior League of Savannah stocks slightly that sort with 464 recipes from the citys top chefs in addition to spell binding glimpses into Savannah s social and culinary heritage. Emphasis is on basic yet elegantfood, good in the skill of the busy one that cares approximately sleek residing and classy enjoyable. every one recipe has been proven thrice, and it's sure that readers will locate whatever tempting for each get together.

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Cook 2 minutes, stirring frequently. Add okra, oni on, a nd green pepper a nd coo k for 5 minutes. Add garlic, tomatoes, chi cken broth, liquid from oys te rs, salt and pepper. Bring to a boil. Sim mer for 45 minu tes or longer. Add oysters or shrimp and coo k for I minute. Season to taste. Serves 12 to 15 I V2 to 2 pounds bee f shanks with mea t 2 pounds fre sh okra or 4 (10 oun ce ) packages frozen okra 2 ( 14112 ounce) ca ns tomatoes 1 large oni on, cho pped I large bell pe pper , chopped 6 ounces canned toma lO paste Salt, peppe l', Tabasco, Worceslers hire, to taste Cover soup bones with cold water, about 11/2 quarts, and boil slowly for at least two hou rs.

Taste for adju stment to season in gs and let cook for 45 minutes to 1 hour longe r . Remove so up bones, cut meal off bones and add meat to soup. 4; Hors D'Ocuvrcs, Appe lizc rs a nd So ups Serves 8 to 10 1/ 1 cup butter 12 pound cooked ha m, diced 2 cups coo ked turkey or chicken , diced I pound fresh okra 2 cups onion , di ced 1 green peppe r, seeded and diced I or 2 cloves ga rl ic, minced 28 ounces cann ed tomatoes 21/2 cups chicken broth I pin t oysters or cooked shrimp , peel ed 11/2 teaspoons salt 1/1:1 teaspoon red pepper Melt bUller ill heavy saucepan over medium heal.

Blend in flour and gradua lly add broth. Cook over low heat until mixture thickens and boi ls. Cook about 5 minutes. Add cheese and slir until m e lted . Sli ,' in milk, sherry and olives; simmer 10 minutes. Season to taste . Serve garnished with crumb led bacon and parsley. Serves 4 to 6 I pound ground beef 2 small o nions, diced 1 green pepper, diced 2 tablespoons chili powder 1 teaspoon cu min 1 teaspoon salt I teaspoon black pepper 16 ounces whole tomatoes 8 ounces tomato sa uce 16 ou nces kidney beans Brown g round beef; pour off fat.

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