One of our favorite wedding gifts is one we use regularly to this day: The 1990 edition of The Fannie Farmer Cookbook given to us by my Grandma Drake’s dear friend Lela Cameron. In the note that accompanied her gift, Lela wrote that it had been a classic and that she had used it as a text book in home economics classes at the University of Georgia. That note is still taped inside the front cover. It still is the classic cookbook.
When visiting my Grandma in Gastonia, NC, Lela and her husband, Cam, would often invite us for supper or Sunday dinner (lunch to you non-Southerners). As we sat eating, I would think of the stories my Mom had told me of Lela and her handsome Egyptian boyfriend whom she had dated seriously before settling down. I had so many questions but knew it was not appropriate to ask. Back to the food…I am sure the source of many of those tasty dishes was the Fannie Farmer.
My resident master chef says it reminds him of his organic chemistry textbook from college: The layout, colors, and font. I like to think of him as a chemist as he mills about in the kitchen.
Here is one of our Fannie favorites, Green Dip:
1 cup parsley
1 tablespoon chopped fresh dill
5 scallions, chopped
1/4 teaspoon Tabasco
1 1/4 cups mayonnaise
1 teaspoon curry powder
1 cup sour cream
Liquify the parsley, scallions, and 1/2 cup of the mayonnaise in a blender or food processor. Add the remaining 1/4 cup mayonnaise, the sour cream, dill, Tabasco, curry powder, and salt to taste, and chill.
We enjoy it with red and yellow bell peppers, cucumbers, and blanched green beans and broccoli.