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NELL GRAYDON’S COOK BOOK, From My House to Your House

by Nell S. Graydon

An elegant cookbook originally compiled to raise funds for the restoration of the old South Carolina Methodist Conference School at Cokesbury College near Greenwood, South Carolina.  The school was scheduled for demolition in the late 1960s.  The first edition was published in 1970 and by the time the second printing was sold out, the restoration was completed.

This lovely cookbook was revised in 1985. The revision included new recipes and illustrations by Columbia artist Anna Kay Singley.

For more than 60 years, Mrs. Graydon acquired recipes from famiy and friends and collected traditional Southern recipes from her favorite old cookbooks, magazines and newspapers.  The recipes include a wide range of dishes, from simple suppers to elaborate Southern dinners. A special seafood chapter contains recipes gathered during many summer vacations on Edisto Island.

From the Foreword:

I knew little about cooking, but I was eager to learn.  In the kitchen Fannie prepared the most marvelous food on a large range.  Her waffles, golden brown broiled chicken, and tender biscuits were the most delicious I have ever tasted, and I have often wondered how she could regulate that wood-burning stove so that her custards would come out with the right consistency.  With paper and pencil in hand, I watched and asked her endless questions. Often the answer to the quantity of an ingredient was "a handful of this or a little of that".

200 pages.6 x9.

Softcover

ISBN 10: 0-87844-057-7,

ISBN 13: 978-0-87844-057-3

$19.95

 

Nell Graydon was one of South Carolina's favorite authors.  Her first book, Tales of Edisto is still in print as well as Tales of Beaufort.  

Porcupine Balls:

Mix one pound of ground beef with one cup of uncooked rice, salt and pepper together. Form into small balls if to be used as an appetizer or larger if to be used as entree. Place balls in a covered baking dish. In a skillet saute' 1/4 cup of diced onion and a 1/4 cup of green pepper until tender. Pour the onion and green pepper mixture and 2 1/2 cups of tomato juice gently over the porcupines-to-be and place in an oven at 350 degrees for 1 hour. They are done when visible rice is tender. Serves 12 as an appetizer; 4, as an entree.

 

 

 

 
 
 
 
   

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