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the
celebrating food & fellowship
in the american south

8 SHEri CAstlE 8

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ailed as the ultimate Southern
“community” for nearly 50
years, Southern Living brings
the best hometown cooks,
recipes, and stories to a
common table to create this
cookbook filled with good things
to eat and timeless tales to tell.

In the South, our food and food stores are
bound together in our communities. The recipes represent each cook’s pride and, through
community cookbooks, are passed down like
treasures to the next generation. Just as you
might meet a neighbor across a backyard fence
to share a favorite family recipe, The Southern
Living Community Cookbook has a personality
all its own, offering tips, hints, and good advice
– along with recipes that are sure to forge new
family traditions.

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c o n ts
How It All Began

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Snacks, Nibbles, &
Appetizers

16

Main Dishes: Meat, Fowl,
Fish & Otherwise

52

Sides, Salads & Sauces

100

Soups, Stews & Gumbos

148

Desserts & Sweet Treats

176

Breads & Baked Goods

232

Pickles, Put-Ups, &
Preserves

266

Beverages & Libations

290

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grande dame
mun ity cookbook classic
m
o
c

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Charleston Receipts and Charleston Receipts Repeats
(Copyright 1950; 1986; The Junior League of Charleston, Inc.;
Charleston, SC)

harleston Receipts, first published
in 1950, is the oldest Junior League
cookbook still in print. By all accounts,
it remains the doyenne of the spiralbound South. It’s remarkable
not only for the lasting quality
of its recipes, which inspire
new generations of cooks and
celebrate the natural bounty
of the region, but for embracing the closely woven culinary
heritages of the elite Lowcountry aristocracy and the Gullah
people, descendants of the
slaves who worked on the rice plantations in
South Carolina and Georgia. Charleston Receipts Repeats, published in 1986, continues
the tradition with more community favorites, including menus and recipes from local

restaurants. Both cookbooks were inducted
into the Walter S. McIlhenny Community
Cookbooks Hall of Fame.
Originally compiled by a group of about
twenty-one junior league sustainers as a fundraising project,
the cookbook is known as the
Bible of all junior league cookbooks. The 350-page cookbook
features 750 recipes, Gullah
verses, and sketches by local
artists. The sustainers debated
and debated about how many
books to print until they finally
settled on 2,000, wondering if they would
be able to sell that many. The book is now
in its 35th year of printing and its proceeds
have helped fund countless projects in the
Charleston community.

Old-FAshionEd Pound CAkE
Makes 4 servings

1 lb. granulated sugar
1 lb. butter
10 eggs
1 lb. plain flour
½ tsp. mace

½
1
1
1

tsp. vanilla
tsp. lemon extract
tsp. almond extract
tsp. baking powder

1. Cream butter, add sugar, gradually, and continue beating; add egg yolks. Sift flour and
baking powder together and add gradually to mixture, beating after each addition; then add
mace and extracts. Fold in egg whites, which have been beaten until stiff.
2. Beat vigorously for five minutes. Then put into a well-buttered tube pan. Bake in slow oven
(250) for about 11/2 hours in tube pan.
from the kitchen of Miss Helen O’Shaughnessy
Birmingham, Alabama

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breads & baked goods

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southern tales & traditions

yum!
states’ rights

Brunswick, Georgia vs Brunswick County, Virginia

S

ome things are quick. Brunswick stew
is not one of them, but the results are
worth every minute. You wind up with
enough to feed a crowd, or enough
to freeze for several great meals to
come.
Raconteur and humorist Roy Blount, Jr.
quips that Brunswick stew is what happens
when small mammals carrying ears of corn fall
into barbecue pits. It’s true that Brunswick
stew was once made with a variety of wild
game, particularly squirrels and rabbits, but is
now usually made with chicken and pork. For
this version, the chicken and pork are smoked
for hours—either at home or at a local barbecue joint—before they go into the pot. The
vegetables matter just as much. Each cook has
a secret combination of vegetables and seasonings, but nearly all agree that corn, butter
or lima beans, and tomatoes are requirement.
The good people of both the town of
Brunswick, Georgia, and Brunswick County,
Virginia, equally and passionately claim to be
the point of origin for the eponymous stew.
Some decades ago, Brunswick, Georgia,
mounted a 25-gallon iron pot atop a town
monument. The inscription declares the pot

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to be the very one in which the very first
Brunswick stew did bubble on July 2, 1898.
Georgian Brunswick stew tends to be made in
relatively small batches, often in local cafes
where it is served as a barbecue side dish.
In 1988, the Virginia General Assembly
issued a decree naming Brunswick County
the home of Brunswick stew, claiming they
can trace their stew back to 1828. These days,
stew making in Virginia is often a male-dominated ritual. Men known as stewmasters tend
huge cauldrons, stirring the contents with
boat oars, cooking up hundreds of quarts to
be sold at fund-raisers for community causes.
These stews are very thick, often not declared
done until an oar can stand upright in the
center. Virginian Brunswick stew is served as a
main dish with bread on the side.
Bickering over who made it first and who
makes it best is one of those (mostly) goodnatured battles that will never be settled.
Both communities continue to declare their
provenance, and certainly their take on the
way to make it, to be unassailable. This version
incorporates a little of both iconic styles, and
comes from a neutral state.

the Southern Living Community Cookbook

Brunswick Stew
Makes about 6 quarts

Hickory wood chips
2 (2 1⁄2 lb.) whole chickens*
1 (3 lb.) Boston butt pork roast*
3 (14 1⁄2 oz.) cans diced tomatoes
6 cups frozen whole kernel
yellow corn, thawed
6 cups frozen butterbeans, thawed
2 medium onions, chopped

4
3
1
⁄2
1
⁄2
1
⁄4
1
1
2

cups chicken broth
cups ketchup
cup white vinegar
cup Worcestershire sauce
cup firmly packed brown sugar
Tbsp. salt
Tbsp. freshly ground black pepper
Tbsp. hot sauce

1. Soak wood chips in water for at least 30 minutes. Prepare charcoal fire in smoker; let burn 20 minutes. Drain wood chips and place on coals. Place water pan in smoker; add water to depth of fill line.
2. Remove and discard giblets from chicken. Tuck wings under; tie with string, if desired. Place
chicken and pork on lower food rack; cover with smoker lid.
3. Cook chicken 2 1⁄2 hours; cook pork 6 hours or until a meat thermometer inserted into thickest
portion registers 155°. Let cool. Remove chicken from bone. Chop chicken and pork. Stir together
chicken, pork, tomatoes, corn, butterbeans, onions, broth, ketchup, vinegar, Worcestershire, brown
sugar, salt, pepper, and hot sauce in a 6-quart Dutch oven. Cover and simmer over low heat, stirring
occasionally, 2 1⁄2 to 3 hours or until thickened. Stir more often as stew gets thicker.
from the kitchen of Tim Smith
Birmingham, Alabama

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MARkETING &
PUBLICITY:

sPECIFICATIOns:

CATEGORY: COOKING/GENERAL
ON SALE: OCTOBER 14, 2014
FORMAT: HARDCOVER
PRICE: $29.95 US / $32.95 CAN
SIZE: 7" X 9-3/4"
PAGES: 320
COLOR PHOTOS: 150
ISBN 10: 0-8487-4354-7
ISBN 13: 978-0-8487-4354-3

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