Karen Petter & Kate Lambert - Cookin' By The Book

2018 May/June

Karen Petter

 

“I was food chair for the 2000 update to the Thyme to Entertain cookbook and it was a long and laborious process, but we were very proud of the result. I had file boxes everywhere in my dining room! We had a cookbook committee and we tested each recipe three times with three different cooks to make sure it was a sound recipe.

 

I had found out that I was pregnant but no one knew and Ashley Shadoan brought in a Fiesta Chicken Casserole. (I think we actually had more Mexican casseroles than we needed.) They passed that dish around and I finally had to excuse myself. When I got back to the table it became apparent that I was not feeling well and the cat was out of the bag. The next thing I knew the story was being shared that this casserole was highly recommended for moms-to-be who were late and wanted to go into labor!

 

I will always remember those days. We made such lasting friendships and we created a fabulous cookbook. Maybe the current membership should think about modernizing those recipes for the next generation.”

 

Kate Lambert

 

“I think it’s so interesting that these cookbooks are all over Paducah and all over Kentucky. I’ve seen them in my sorority sisters’ homes and in my family home in eastern Kentucky. At our annual spring banquet a few years ago we used recipes from the cookbooks for our event to make it kind of retro. It’s fun to see what kinds of recipes our previous members were making 30 or 40 years ago! The best part of League is all the wonderful traditions that have been a part of Paducah for so long.”

 

 

Raspberry Honey Mustard Pork Tenderloin

Thyme to Entertain, page 138

 

2 pork tenderloins

¼ cup olive oil

1 teaspoon cracked black pepper

1 (10.8 ounce) jar raspberry honey mustard pretzel dip

 

Place tenderloins in a pan with a lip. Rub tenderloins with olive oil and cracked pepper. Coat tenderloins with pretzel dip. Refrigerate for at least one hour. Place on a medium grill; cover. Cook 30 minutes or until meat thermometer registers 170 degrees, turning occasionally. Be careful not to burn. Note: buy an extra jar of pretzel dip and serve on the side. Variation: if the dip is not available, substitute ½ cup raspberry preserves and ¾ cup honey mustard as the marinade.

 

Better Than Gourmet Grits

Thyme to Entertain, page 60

 

2 cups water

2 cups half and half

1 cup grits

½ cup butter

2 eggs, beaten

2 cups cheddar cheese, shredded

3 tablespoons minced garlic

1 teaspoon pepper

1 teaspoon salt

¼ teaspoon cayenne pepper

2 teaspoons hot sauce

 

Boil water and half and half in a large saucepan, then add grits. Reduce heat to medium, cover and cook approximately 20 minutes. Preheat over to 350 degrees. Add remaining ingredients to grits and mix well. Pour grits into greased 2-quart casserole dish and top with extra cheese. Cover and bake for 1 hour. Serve hot.

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