The Blue Willow Inn Bible of Southern Cooking: Over 600 Essential Recipes Southerners Have Enjoyed for Generations
Louis Van Dyke
Format: PDF / Kindle (mobi) / ePub
"It's Ecstasy come Dixie." —Southern Living
The Most Extensive Collection of Southern Recipes Ever in One Book
Voted Southern Living magazine's 1996 Reader's Choice Award for best small-town restaurant in the South and the "Best in the South" for six years straight, the Blue Willow Inn is the quintessential eatery for fans of traditional Southern cuisine.
Now, you can recreate the Blue Willow Inn experience in your own kitchen with over 600 classic Southern recipes, including:
Blue Willow Inn's Famous Fried Green Tomatoes (page 170)
Chicken and Dumplings (page 90)
Virginia's Vidalia Onion Dip (page 58)
Kudzu Blossom Jelly (page 83)
Mom's Sweet Potato Casserole (page 194)
Alabama "Blue Ribbon" Banana Pudding (page 342)
Southern Fried Chicken (page 247)
Thanks to proprietor Billie Van Dyke, as well as cooks from all over the South, you can now experience the culinary wonders of the Blue Willow Inn's delectable taste in your very own kitchen. Recipes passed down from generation to generation, adapted and enhanced through the years, have been collected into the most comprehensive collection of Southern recipes ever published.
Mr. Grizzard gave permission to name the new room the “Lewis Grizzard Room” in his honor, his health did not allow him to return to dedicate the room. The Grizzard column was syndicated in almost three hundred newspapers throughout the country. The Van Dykes got phone calls, visitors, and letters from all over the country as a result of the column. And that weekend they made their first profit since opening the Blue Willow Inn Restaurant. Lewis Grizzard may have never known it, but he was their
to make mixture light pink Juice of 1 lemon Yi e l d : 1 2 s e rv i n g s Spiced Olives We have found that ladies are delighted with these at our teas. They are also a tasty side dish for hamburgers, barbeque, or hot dogs. Sprinkle the gelatin in the water and place it in the top of a double boiler over simmering water to dissolve. When the gelatin has dissolved, remove it from the heat. Add the shrimp, mayonnaise, grated onion, horseradish, food coloring, and lemon juice. Pour the mixture
chopped pecans apples and bananas in 1⁄4 cup water with 2 teaspoons In a large mixing bowl combine the pudding, marshmallows, pineapple, Cool Whip, and pecans. Whip until fluffy. Refrigerate and serve cold. lemon juice to keep them from turning brown. Yi e l d : 8 s e rv i n g s Yi e l d : 6 to 8 s e rv i n g s 121 Blue Willow Inn Bible 3/14/13 2:25 PM Page 122 Blue Willow Inn Bible 3/14/13 2:25 PM Page 123 Relishes & Pickles Pickling is another way of preserving summer fruit
celery seed teaspoon mustard seeds teaspoon ground ginger In a large glass container layer the cucumber, onion, and salt. Cover with ice and let it sit for 2 hours. Drain and rinse thoroughly. Drain again. In a large Dutch oven combine the vinegar, sugar, celery seed, mustard seed, and ginger. Bring to a boil. Add the cucumber and onion. Reduce the heat to low and simmer uncovered for 20 to 30 minutes or until tender. Pack the hot pickles in hot sterilized jars leaving 1⁄2-inch head space.
pace of the Old South. A visit to the Blue Willow Inn should be an experience in both dining and relaxing. From being welcomed by greeters attired in antebellum dress, to sipping lemonade while rocking on the front porch, guests are treated to genuine southern hospitality of a bygone era. Enjoy the gardens. Enjoy the Southern food. Enjoy the ambiance of the old southern mansion. Relax for just a moment and let the world pass by. This is the Blue Willow Inn experience. 20 Blue Willow Inn Bible