"...a delightful gift for every Virginia cook. "
                   —E. Carnes McDonald, Fauquier Times-Democrat

From Roanoke to Richmond, Winchester to Williamsburg, the Shenandoah Valley to the seashore, Virginia cooking is as varied as its landscape. Seventy of the leading cookbooks from the Commonwealth have contributed their favorite recipes to create this remarkable collection.

Virginia is a state rich in history.  One particular contributing cookbook, The Virginia House-wife, is considered to be the first cookbook published in America. Best of the Best from Virginia preserves many historic recipes, some from the kitchens of our early presidents, as well as up-to-date favorites.

Dishes such as Sea Scallops Virginia, Chesapeake Bay Clam Chowder, Colonial Buttermilk Biscuits, Baked Virginia Ham, and Peanut Pie are just a sampling of the 400+ recipes included in these pages.

Best of the Best from Virginia is one of fifty volumes in Quail Ridge Press' acclaimed Best of the Best State Cookbook Series, continuing our tradition of Preserving America's Food Heritage.

Best of the Best from Virginia Cookbook II is an excellent companion to Volume I.

• Edited by Gwen McKee and Barbara Moseley
• Comb bound
• Soft cover
• 288 pages
• 6 x 9 inches
• Illustrations
• Photographs
• ISBN-10: 0-937552-41-0
• ISBN-13: 978-0-937552-41-4
• Language: English
• Publisher: Quail Ridge Press (©1991)

Popovers Fontaine

If you have never had the thrill of seeing a “runny” batter bloom into a large golden cloud, try this recipe.  Popovers are definitely a Sunday morning breakfast treat.  Serve with fried ham and scrambled eggs.  Butter generously and top with honey or syrup.

3 eggs   
1 cup milk   
3 tablespoons salad oil or melted butter
1 cup flour
1/2 teaspoon salt

Preheat oven to 400°.  Lightly grease 8 (5-ounce) custard cups or an old-fashioned popover pan.  In a medium bowl, with a rotary beater, beat until well combined the eggs, milk and oil.  Sift flour and salt into egg mixture.  Beat just until smooth.  Pour batter into greased custard cups, filling each half full.  Place cups on a baking sheet and bake 45–50 minutes, until golden brown.  Serve at once.  Makes 8.

Contributed by The Ham Book