The Good Home Cookbook (Collectors Press, Fall 2006) is a landmark cookbook that compiles tried and true American favorite recipes. Key to the book's success is the more than 1,000 people currently participating in the first ever national public recipe testing campaign.

Monday, January 30, 2006

Sausage Gravy

To go with the biscuits, this is a simple and tasty recipe that I hope you enjoy. Use good sausage. It's makes all the difference.

Sausage gravy:
1/2 pound ground breakfast sausage of choice
1/4 cup all-purpose flour
3 cups milk
Salt and pepper

1. To make the sausage gravy, cook the sausage in a large skillet over medium-high heat until browned, about 8 minutes.
2. Sprinkle the flour over the meat and stir with a spoon until blended. Stir in the milk. Bring the mixture to a boil, stirring until thickened. Reduce the heat and simmer for 5 minutes.
3. Cut the biscuits in half horizontally and place them cut side up on plates. Spoon the sausage gravy over the biscuits and serve immediately.

classic biscuit recipe ready for print

This one was tested and retested to become our top choice in this catagory. It's from our breakfast chapter and goes well with the sausage gravy recipe which I will be posting soon!

Baking Powder Biscuits
The classic American biscuit is a light, soft roll that has many uses. It may be split open, buttered, and served with supper instead of bread or dinner rolls. For breakfast it might be halved and served with ham and red-eye gravy or sausage gravy. The dough also makes a fine topping for pot pie, and yet it tastes just as good when baked as shortcakes and served with strawberries and whipped cream for dessert.

Makes about 8

2 cups all-purpose flour
4 teaspoons baking powder
3/4 teaspoon salt
6 tablespoons butter or shortening
3/4 cup milk

1. Preheat the oven to 425°F.
2. Sift the flour, baking powder, and salt into a medium bowl. Cut in the butter with a pastry blender or two knives until the mixture is crumbly. Add the milk and stir lightly with a fork until the dough clings together.
3. Turn the dough out onto a floured board. Knead gently a few times, until smooth. Roll out to a thickness of 1/2 inch. Cut into 2-inch rounds with a biscuit cutter and place on an ungreased baking sheet.
4. Bake for 12 to 15 minutes, until golden brown. Serve hot.

Friday, January 27, 2006

final chapter approaching completion

Our book is nearing completion! Today we're wrapping up chapter 13 of 15. The book will be around 450 pages or possibly higher. Wow, what a process!! Testers from all 50 states have come aboard and we're confident that all of the recipes are ready for print. Keep watching for postings of more recipes prior to publication. Thanks, Richard

Tuesday, January 17, 2006

Deep-Fried Breaded Fish Fillets with Hushpuppies

Here's a tasty recipe that we uncovered. It's tested, retested and now you can test it out!

Deep-Fried Breaded Fish Fillets with Hushpuppies
Using cornmeal, as in this recipe, is the Southern way to fry fish. Make sure you season the cornmeal generously with black pepper. Hushpuppies are the traditional accompaniment. In the old days, a cook would add the milk that the fish soaked in to the leftover cornmeal and add an egg to make it all hold together. Balls of this batter were then dropped in the hot fat to fry and fed to the dogs to keep them quiet.

Serves 4

Oil for frying
1 1/2 pounds firm white fish fillets, any skin removed
1 cup milk or buttermilk
1 cup yellow cornmeal
3/4 cup dry bread crumbs
Salt and pepper
Pinch of cayenne pepper
Hushpuppies (recipe follows), to serve

1. Heat at least 2 inches of oil in a large, deep saucepan to 375°F.
2. While the oil heats, soak the fish fillets in the milk.
3. Mix the cornmeal and bread crumbs in a shallow bowl. Season with salt, lots of pepper, and a pinch of cayenne pepper. Dredge the fish in the cornmeal, patting to make the breading stick.
4. Fry until golden on both sides, about 8 minutes total. Remove with a slotted spoon and drain well on paper towels. Serve hot with hushpuppies on the side.

Friday, January 06, 2006

Your holidays stories wanted

The holidays were crazy so I'm just now updating my blog. We did a lot of testing, that's for sure. It was a Good Home Cookbook holiday. If you have any stories to share I'd love to hear them. Tell me about your favorite dishes or any interesting stories. Thanks!