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Cook Book State Fairs & Church Bazaars, by Stella Parton

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Product Description

Cook Book
State Fairs & Church Bazaars,
by Stella Parton
 
While growing up in the mountains of East Tennessee, my fondest memories are of church picnics, cover dish suppers, church bazaars and county fairs. Memories of prize-winning home canned foods, beautiful cakes, pies, and all manners of delectable creation sporting shiny blue ribbons elicit warm feelings even now.
Collecting niche tried-and-true recipes from the state fairs in churches has been an enjoyable experience. Your enthusiastic contributions to our newest collection of recipes, "state fairs and church bazaars"still astounds me. 
I began collecting recipes when I was nine or 10 years old. As I visited county fairs, churches in concerts recipes seemed to find their way into my hands. After years of collecting dust in the back of the closet, these recipes are seen the light of day in this cook.
Traveling around the world, I learned quickly that speaking food was like a universal language. Everyone eats and people always have that as a basis for conversation. Many of my closest friendships develop this way.
Dinah Shore gave me my first live television cooking opportunity in the late 70s. Later, I appeared on Vicki Lawrences show with Roger Clinton – President Clinton's brother.
What seem to be a trend, i cooked on Live with Regis and Kathie Lee, Lorianna Crook's celebrity kitchen and numerous regional and national TV shows across the country. I even didn't minute rice in general foods spots for TNN's cooking shows. Maybe, one day I can do a cooking show from my own kitchen with friends and neighbors just dropping in.
I published my first cookbook nearly 20 years ago. The purpose of that cookbook was to raise money for charity. Since that first foray into recipes rustling I have stuck with the original plan of contributing funds from the sales of our cookbooks too many organizations. Typically typically, we donate to orphanages and women and children show.
This collection of recipes was contributed by many of you. We worked hard adjusting correcting things to improve understandability for no vices. Other than that, we left the recipes alone.
There are many country terms and old-fashioned words that may be unfamiliar. I left those alone to give flavor to the recipes. I've you cooking is an art and set them aside sorry try to keep the book non-technical. I love to cook and thatat is the only ingredient you need to get going in any kitchen, plus a good skillet, knife, a few good bowls, and a hot dependable stove. 
thanks for buying the cookbook. -Stella Parton 

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