Heart & Soul was the winner of the 1993 Tabasco Award for the Best Community Cookbook in the nation. In November 1997 it was also included in the Ladies Home Journal "Best of the Best." In March 2006 we announced the fourth reprint of Heart & Soul, one of our most popular cookbooks. The cookbook offers the same great recipes but will have new look - an enclosed spiral binding that allows it to lie flat and remain open. To date more than 60,000 copies of Heart & Soul have been sold.
This unique cookbook celebrates the musical heritage of Memphis, including soul, blues, rock n' roll, and even opera, providing colorful anecdotes on various stars. In addition, there are heartwarming stories of family traditions and photography worthy of any coffee table book. Heart & Soul is as fun to read as it is to cook with.
Sample Recipe:
Sausage-Stuffed French Bread, page 95
This "Italian boat" is suitable for any meal, but it's especially fun for brunch. The sausage mixture can be made ahead and frozen for your convenience.
1 pound bulk hot pork or Italian sausage
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped celery
1 clove garlic, minced
2 tablespoons butter or margarine
1-1/2 cups shredded cheddar cheese (6 ounces)
1 16-ounce loaf unsliced French bread
In a 10-inch skillet, cook sausage. Drain well; set aside. Wipe out skillet with a paper towel. In same skillet cook onion, green pepper, celery, and garlic in butter or margarine until tender. Stir in sausage and cheddar cheese.
Preheat the oven to 375 degrees. Slice bread in half horizontally. Hollow out bottom half of bread to make a boat. Spoon in sausage mixture. Top with other half of bread. Wrap in foil and bake for 20 to 25 minutes. Cut into 2-inch slices and serve. Makes 6 to 8 servings.
