The book contains hundreds of recipes from the family archives of many Sumter Players members. Many of them are published here for the first time.
Click here to sample a couple of the recipes.
CULINARY ACTS
SUMTER PLAYERS' COOKBOOK
THEY MAKE GREAT GIFTS!!!!
|
A limited number of cookbooks are available
at the extremely low price of $12 each,
including all shipping and handling.
The book contains hundreds of recipes from the family archives of many Sumter Players members. Many of them are published here for the first time. Click here to sample a couple of the recipes. |
SHEPHERD'S PIE
| 1 ½ lbs potatoes | 1 tbsp flour |
| 3 tbsp butter | 3/4 cup beef stock |
| 3 tbsp vegetable oil | 1 tbsp chopped fresh thyme leaves |
| 1 med white onion, peeled and chopped | 1 tbsp chopped fresh rosemary |
| 1 lb cooked lamb, finely chopped (or raw ground lamb) | pinch of ground nutmeg salt and freshly ground black pepper |
Peel and quarter potatoes. Rinse well under running water. Place in a large pot of cold salted water
and bring to a boil over medium high heat. Cook until tender, about 15 minutes. Drain, reserving
about ½ cup of the water. Mash with 2 tbsp of the butter, add reserved water, and beat until fluffy.
Heat oil in a medium skillet over medium low heat. Add onions and cook until soft, about 15 minutes.
Increase heat to medium and add cooked lamb. Cook for about 5 minutes, stirring to brown evenly (if
using raw ground lamb, cook for about 15 minutes, breaking up meat with a wooden spoon and
stirring to brown evenly, then pour off fat). Add flour to lamb mixture and cook, stirring, for 2-3
minutes. Add stock, thyme, rosemary, and nutmeg. Season to taste with salt and pepper. Reduce
heat to low and simmer, stirring occasionally, until thick, about 15 minutes. Remove from heat and
allow to cool slightly so potatoes, when spread over lamb mixture, will not sink. Preheat oven to 350°.
Transfer lamb mixture to a 9" pie pan or baking dish. Spread mashed potatoes over lamb mixture,
using a fork to make peaks on top. Dot with remaining butter and bake until browned, about 35
minutes. Cool slightly and serve from pan.
CHICKEN SALTIMBOCCA
| 3 large chicken breasts, skinned, boned & halved | ½ tsp dried sage |
| 6 thin slices of boiled ham | ½ cup dry bread crumbs |
| 6 slices of mozzarella cheese | 2 tbsp grated parmesan cheese |
| 1 medium tomato, seeded and chopped | 2 tbsp snipped parsley 4 tbsp butter, melted |
Put a large piece of plastic wrap on a cutting board. Place chicken, boned side up, on the plastic wrap and cover with another piece of plastic wrap. Working from the center out, pound with a meat mallet until about 5 inches by 5 inches. Remove the plastic wrap. Place ham and cheese on chicken breast, trimming to fit. Top with some tomato and a dash of sage. Tuck in the sides and roll up, jelly roll style. Seal well. Repeat with other breasts. Combine bread, cheese and parsley. Dip chicken in butter and then the crumbs. Place in a shallow baking pan. Bake in oven at 350° for 40 to 45 minutes.
Send a check or money order payable to Sumter Players, Inc. in the amount of $12 times the number
of cookbooks wanted to:
COOKBOOK
SUMTER PLAYERS, INC
P.O. BOX 154
AMERICUS, GA 31709
Be sure to include your complete mailing address on the envelope, check or money order. Allow 3 weeks for delivery. We regret we are unable to accept credit card payment.
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