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Bring home beautiful fresh produce,
and be inspired  to create delicious dishes from winning recipes!
These 400 Recipe Hall of Fame selections* go beyond winners—they are unquestionably the BEST of the Best of the Best!
• Buttermilk-Crusted Blackberry Cobbler
• Hamilton’s Fried Green Tomatoes with Grilled Shrimp
• Caramel Apple Pecan Pie
• Gourmet Chicken Salad with Fresh Peaches
• Strawberry Cheesecake French Toast
• Summer Sunrise Melon and Spinach Salad
• Old-fashioned Oatmeal Apple
Cookies
• Sweet Pickled Okra
• Ice-Box Peach Jam
From appetizers to desserts, fresh fruits and vegetables have never tasted so good! You’ll harvest a bounty of compliments every time you serve “the best.” We’ve also included tips
on how to select and store fresh produce, and interesting
facts and trivia about fruits and vegetables throughout.
* Chosen from a database of more than 20,000 winning recipes included in the outstanding Best of the Best State Cookbook Series that has sold more than 3,500,000 copies.
- by Gwen McKee, Barbara Moseley, and Terresa Ray
- Comb binding
- 288 pages
- 6 x 9 inches
- ISBN-13: 978-1-934193-74-7
- Language: English
- Publisher: Quail Ridge Press (©2011)
Mardi Gras Salad  1 head lettuce
1 cup sliced purple cabbage
1 cup sliced yellow bell pepper
Wash and dry lettuce. Tear into pieces. Place in large salad bowl. Sprinkle cabbage and bell pepper on top. Pour one cup Creole Mustard Salad Dressing over salad. Toss and serve. Serves 12.
CREOLE MUSTARD SALAD DRESSING:
2 tablespoons Creole Mustard
2 tablespoons vinegar (cane, red wine, or rice)
3/4 cup oil
Blend mustard and vinegar. Slowly add oil; blend until smooth. Pour over salad.
Contributed by The Cookin’ Cajun Cooking School Cookbook (Louisiana II)
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