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ICHS Bookstore
The Iron County Historical Society is pleased to offer a wide variety of books, CDs, and recorded presentations to our patrons. While most are focused on Iron County’s history or the family history of its citizens, we also have some books related to other nearby counties as well. Note too that although a book may be categorized under history or genealogy, in many cases, these books could equally qualify under both categories. Where an electronic index to a book is available, that index will appear in the list of books under the Book Index tab immediately below the Bookstore tab.
SPECIAL INSTRUCTIONS REGARDING THE MITCHELL COOKBOOKS AND MITCHELL FASHION BOOKS: Because we only keep a small quantities of these books in stock, orders for these books must be mailed in. Simply add the book to your cart and when you checkout, select the "Check with Mail in form" from the payment drop down box. Online orders for this book WILL NOT be accepted.
All books are priced in U.S. dollars and, as we are a non-profit organization, there is no sales tax charged on any of our books. When checking out, you will have the option to print your order and mail it with a check or to check out using a credit card through PayPal. NOTE: You do not need to be a member of PayPal to check out using this method, just choose the link below the login screen for PayPal that reads -- "Don't have a PayPal account?" -- and then use the form to "Pay with a debit or credit card" to check out as a guest.
Note that all book sales are final. Member and Non-Member prices are the same.
Listings: 1 to 23 of 23
A Lick and a Promise
NOTE: Because we only keep a small quantity of this book in stock, orders for this book must be mailed in. Simply add the book to your cart and when you checkout, select the "Check with Mail in form" from the payment drop down box. Online orders for this book WILL NOT be accepted.
From the cookbook collection of books by food historian and author Patricia B. Mitchell, "A Lick and a Promise" softcover, 36-page book contains 50 recipes from her own repertoire of main dishes, breakfasts, salad dressings, breads, and desserts. Chosen for their speed of preparation, as well as for being inexpensive and flavorful, the recipes include “French Country Chicken,” “Cornucopia Sausage Supper,” “Speecy-Spicy Italian Eggs,” “Easy Greek Salad Dressing,” “Sour Cream Drop Biscuits,” and “Ice Cream Pie.”
Quotations from historical and literary figures including Pliny the Elder, Samuel Johnson, Benjamin Franklin, Thomas Wolfe, and Fannie Farmer provide accompanying food for thought.
When this book was published, Patricia Mitchell and her husband Henry had been operating their bed-and-breakfast in Virginia for nine years. Patricia had written several small cookbooks so her guests could have the recipes they had been enjoying at her breakfast and dinner table. Then she found her readers were also interested in the recipes she was preparing for her own family; "A Lick and a Promise" was one of several cookbooks which resulted.
The full table of contents for this book is included in the index entry for this book in the Book Indexes tab.
Last Updated: 21 November 2025
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Apple Country Cooking
NOTE: Because we only keep a small quantity of this book in stock, orders for this book must be mailed in. Simply add the book to your cart and when you checkout, select the "Check with Mail in form" from the payment drop down box. Online orders for this book WILL NOT be accepted.
From the cookbook collection of books by food historian and author Patricia B. Mitchell, this small, softcover 37-page booklet contains 40 delightful apple recipes, interspersed with an appealing narrative and bits of food history, including the story of John "Johnny Appleseed" Chapman.
The full list of recipes is included in the index entry for this book in the Book Indexes tab.
Last Updated: 21 November 2025
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At the Table in Colonial America 1700-1776
NOTE: Because we only keep a small quantity of this book in stock, orders for this book must be mailed in. Simply add the book to your cart and when you checkout, select the "Check with Mail in form" from the payment drop down box. Online orders for this book WILL NOT be accepted.
From the cookbook collection of books by food historian and author Patricia B. Mitchell, this small, softcover 34-page booklet contains an exploration of English-style and locally-adapted American foodways during the 1700's, by which time American colonists were enjoying ample and diverse foods. Using numerous primary sources, author Patricia B. Mitchell explores that abundance, as it was observed and experienced in the fields, forests, gardens, markets, taverns, and homes. Illustrative recipe notes from the period include “To choose a Hare,” “To roast Lobsters,” and “To make Shrewsbury Cakes.” Commemorative recipes include “Providence Brown Bread,” “Trifle (or Tipsy Pudding),”
The full table of contents for this book is included in the index entry for this book in the Book Indexes tab.
Last Updated: 21 November 2025
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Butter 'Em While They're Hot
NOTE: Because we only keep a small quantity of this book in stock, orders for this book must be mailed in. Simply add the book to your cart and when you checkout, select the "Check with Mail in form" from the payment drop down box. Online orders for this book WILL NOT be accepted.
From the cookbook collection of books by food historian and author Patricia B. Mitchell, this small, softcover booklet contains 47 original recipes for biscuits, muffins, crackers, etc. A diverse collection of “small breads” is accompanied by bits of food history and personal memories of author Patricia B. Mitchell. Among the recipes are “Smiling Children's Carrot Muffins,” “Maple Corn Pones,”“Walter Crider's Cinnamon Raisin Biscuits,” and “Soy-Banana Muffins.” The book contains 36 pages.
The full list of recipes is included in the index entry for this book in the Book Indexes tab.
Last Updated: 21 November 2025
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Colonial Christmas Cooking
NOTE: Because we only keep a small quantity of this book in stock, orders for this book must be mailed in. Simply add the book to your cart and when you checkout, select the "Check with Mail in form" from the payment drop down box. Online orders for this book WILL NOT be accepted.
From the cookbook collection of books by food historian and author Patricia B. Mitchell, this small, softcover 37-page booklet contains a collection of colonial recipes related to celebrating the Christmas holiday during the Colonial period. This book will assist those wishing to plan a Yule theme dinner, as well as anyone interested in learning about historic foodways. Descriptions of different styles of celebrating the birth of Jesus are presented — from the Moravians' devout joyousness to the Anglican's bubbly merriment. (And then there was the Puritan non-participation in the celebration….) Recipes for “Wassail,” “Joy Tea Cakes,” “Jamestown Sweet Potato Pudding,” etc., contribute to the holiday mood. Numerous colonial-era anecdotes and bits of legend and lore add to the appeal of Colonial Christmas Cooking.
The full list of recipes is included in the index entry for this book in the Book Indexes tab.
Last Updated: 21 November 2025
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Coming Home for Christmas Cookbook
NOTE: Because we only keep a small quantity of this book in stock, orders for this book must be mailed in. Simply add the book to your cart and when you checkout, select the "Check with Mail in form" from the payment drop down box. Online orders for this book WILL NOT be accepted.
From the cookbook collection of books by food historian and author Patricia B. Mitchell, this small, softcover 36-page booklet contains a collection of 35 holiday recipes obtained from interviews and written surveys involving over a hundred persons. Their recollections span nearly a century. During the 1980's food historian Patricia B. Mitchell distributed a questionnaire to family, friends, and readers to glean much of the information in her "Coming Home for Christmas Cookbook." She asked about Christmas menus, gifts, Santa snacks, stockings, parties, etc. The fascinating responses are the “building blocks” of this work.
“Van Winkle Meat Balls,” “Herman's Hot Rum Punch,” “Glasnost Russian Tea,” “Yule Bisque,” “Ho-Ho-Ho Baco Biscuits,” and “Crisp Kringle Oat Cookies” are among the recipes included in Coming Home for Christmas Cookbook. Equally significant are details of the many traditions described by the survey respondents.
The full list of recipes is included in the index entry for this book in the Book Indexes tab.
Last Updated: 21 November 2025
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Confederate Camp Cooking
NOTE: Because we only keep a small quantity of this book in stock, orders for this book must be mailed in. Simply add the book to your cart and when you checkout, select the "Check with Mail in form" from the payment drop down box. Online orders for this book WILL NOT be accepted.
From the cookbook collection of books by food historian and author Patricia B. Mitchell, this small, softcover 37-page booklet offers old recipes, and recipes reminiscent of the Civil War era, so that a person can create foods familiar to that time. The booklet is an insightful text that further enhances the reader's knowledge of Confederate camp cooking.
The full list of recipes is included in the index entry for this book in the Book Indexes tab.
An American soldier's camp life in the nineteenth century was no picnic, especially if the man fought on the Confederate side. People in the military (or others who must eat “institutional” food) find the food a frequent topic (and target of criticism). Much emphasis in a soldier's conversation and writing is placed on the “cuisine.” This book presents actual accounts of camp life from Confederate soldiers' diaries, journals, and letters. As John H. Claiborne, M. D., wrote: “Rations were light, provisions of all sorts scarce, luxuries unknown, and clothing without suspicion of style or fashion. Cut off by the blockade from foreign supplies, we were dependent upon home resources, already overtaxed and imperfect, for almost everything. Only cornbread, peas, and sorghum were plentiful. The latter took the place of molasses, and at the same time was known as ‘long sweetening,’ in the place of sugar, for our coffee, which consisted of parched rye or dried sweet potatoes. It was also the saccharine element of the ‘pies’…, they being the first investment from his meagre pay. Only the blockade runners, or their intimate friends, could indulge in the luxuries of eating, and drinking, or in the display of fine clothes.”
Last Updated: 21 November 2025
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Cooking for the Cause
NOTE: Because we only keep a small quantity of this book in stock, orders for this book must be mailed in. Simply add the book to your cart and when you checkout, select the "Check with Mail in form" from the payment drop down box. Online orders for this book WILL NOT be accepted.
From the cookbook collection of books by food historian and author Patricia B. Mitchell, this small, softcover 36-page booklet contains an overview of the food situation in the South during the American Civil War, containing both military and civilian anecdotes. The book brims with quotations, recipes (both old and updated), and illuminating narrative about the “coping” of the South. Because of wartime shortages (brought on by the fact that most manufacturing was done in the North, and by the coastal blockade), Southerners became experts at finding substitutes for necessary items. Coffee made from acorns or tea brewed from holly leaves were drunk, but not with delight. “Apple Pie Without Apples” and unleavened biscuits were baked. (Indigestion trumps starvation.)
The full list of recipes is included in the index entry for this book in the Book Indexes tab.
Last Updated: 21 November 2025
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Dining Cars and Depots
NOTE: Because we only keep a small quantity of this book in stock, orders for this book must be mailed in. Simply add the book to your cart and when you checkout, select the "Check with Mail in form" from the payment drop down box. Online orders for this book WILL NOT be accepted.
From the cookbook collection of books by food historian and author Patricia B. Mitchell, this small, softcover 35-page booklet contains information on the food served to railroad passengers, including that sold at the stations, along the way, on board, and at special events connected with railroad history. Included is the story of the Harvey Houses and their “Victorian fast food.” It includes 21 authentic and commemorative recipes and104 research notes.
The full table of contents for this book is included in the index entry for this book in the Book Indexes tab.
Last Updated: 21 November 2025
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Grist Mill Quick Loaf Breads
NOTE: Because we only keep a small quantity of this book in stock, orders for this book must be mailed in. Simply add the book to your cart and when you checkout, select the "Check with Mail in form" from the payment drop down box. Online orders for this book WILL NOT be accepted.
From the cookbook collection of books by food historian and author Patricia B. Mitchell, this small, softcover 36-page booklet contains a collection of quick-bread recipes, interspersed with information about the history of grist milling. The book contains 34 recipes and 30 research notes.
"Grist Mill Quick Loaf Breads" is an excellent overview of milling history, the milling process, and health information about whole grains. The author sings the praises of stone-ground whole grain flours, citing the fact that they have more flavor than “grocery store flour.” “Chunky Apple Bran Bread,” “‘How 'Bout a Date’ Bread,” “Better Boston Brown Bread,” and “Oat-Lemon Loaf” are among the 34 fun-to-make and soul-satisfying-to-eat.recipes in this volume. (And if the baker happens to have only “grocery store flour,” the baked breads will still be delicious, just a little less “good-earthy” flavored.)
The full table of contents for this book is included in the index entry for this book in the Book Indexes tab.
Last Updated: 21 November 2025
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Just Natually Sweet
NOTE: Because we only keep a small quantity of this book in stock, orders for this book must be mailed in. Simply add the book to your cart and when you checkout, select the "Check with Mail in form" from the payment drop down box. Online orders for this book WILL NOT be accepted.
From the cookbook collection of books by food historian and author Patricia B. Mitchell, this small, softcover 36-page booklet contains a brief exploration of the history of honey, molasses, sorghum, and maple syrup, with recipes and cooking tips for the use of these natural sweeteners. (These recipes contain no refined sugars.) The book includes 39 recipes and 14 research notes.
“Honey, molasses, sorghum, and maple syrup take us back to the days before over-processed food became the norm. The natural flavors remind us of simpler times….”
Background information about those healthful products, plus tips, anecdotes and quotes, add to the value of "Just Naturally Sweet." Try such recipes as “Honey Do Drop Biscuits,” “Innocent Carob Brownies” (using honey), “Minot Why-Not Rye Bread” (made with cane or sorghum molasses), or “Maple Walnut Ice Cream.” These and the many other recipes in "Just Naturally Sweet" are sure to please, and you have the satisfaction of incorporating “close-to-nature” foods into your menu.
The full list of recipes is included in the index entry for this book in the Book Indexes tab.
Last Updated: 21 November 2025
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Loaves of Love
NOTE: Because we only keep a small quantity of this book in stock, orders for this book must be mailed in. Simply add the book to your cart and when you checkout, select the "Check with Mail in form" from the payment drop down box. Online orders for this book WILL NOT be accepted.
From the cookbook collection of books by food historian and author Patricia B. Mitchell, this small, softcover 37-page booklet contains a collection of recipes for wholegrain yeast breads.
The originality, wholesomeness, and taste appeal of the wholegrain yeast bread recipes in "Loaves of Love" make this collection a necessity for avid breadmakers. Writer/baker Patricia B. Mitchell vouches for these family-tasted recipes. — Anyone who likes “to grow yeast” will have a ball with such pleasers as “Upper Crust Potato Bread,” “Raisin Uprising Bread,” and “Sword and Anchor Canadian Oat Bread.” Personal notes and comments add to the charm of this volume.
The full list of recipes is included in the index entry for this book in the Book Indexes tab.
Last Updated: 21 November 2025
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Magic in the Pot: Louisiana Food Traditions
NOTE: Because we only keep a small quantity of this book in stock, orders for this book must be mailed in. Simply add the book to your cart and when you checkout, select the "Check with Mail in form" from the payment drop down box. Online orders for this book WILL NOT be accepted.
From the cookbook collection of books by food historian and author Patricia B. Mitchell, this small, softcover 36-page booklet looks at Louisiana's famed cookery, generally known as “Creole” and “Cajun,” the result of French, Spanish, African, West Indian, Italian, Irish, German, and Native American influences. The book presents descriptions, historical anecdotes, 27 recipes to please body and soul, and 46 research notes.
The full list of recipes is included in the index entry for this book in the Book Indexes tab.
Last Updated: 21 November 2025
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Refreshments Now and Then
NOTE: Because we only keep a small quantity of this book in stock, orders for this book must be mailed in. Simply add the book to your cart and when you checkout, select the "Check with Mail in form" from the payment drop down box. Online orders for this book WILL NOT be accepted.
From the cookbook collection of books by food historian and author Patricia B. Mitchell, this small, softcover 36-page booklet contains a collection of recipes for Desserts and treats we prepare now, and refreshments our collective ancestors served back then, in colonial and Victorian times. The book contains 29 recipes and 57 research notes.
“Love Apple Spice Cake,” “Monticello Pound Cake,” “Joe Froggers,” “Annie Viccellio's Honey Pecan Pie,” and “Boozy Bourbon Balls” are a few of the scrumptious recipes included. In addition to worthwhile recipes, this book features an informative text about party foods and beverages; and a brief academic history of sweets.
Old favorites like pound cake and new-fangled goodies like “Microwave Chocolate Fudge” in this volume make for good reading and good eating.
The full list of recipes is included in the index entry for this book in the Book Indexes tab.
Last Updated: 21 November 2025
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Revolutionary Recipes
NOTE: Because we only keep a small quantity of this book in stock, orders for this book must be mailed in. Simply add the book to your cart and when you checkout, select the "Check with Mail in form" from the payment drop down box. Online orders for this book WILL NOT be accepted.
From the cookbook collection of books by food historian and author Patricia B. Mitchell, this small, softcover 36-page booklet describes foodways in the late colonial period, with entertaining anecdotes. The book includes 32 authentic, interpreted (redacted), and commemorative recipes plus 58 research notes.
Full of detailed material about colonial cuisine, this “basic primer” is likely to set readers on a lifelong path of interest in historic foodways. Thinking about (and almost re-living) the meals and mindset of our forebears is addictive.
First-person accounts by Revolutionary War soldiers who discuss their meager fare is contrasted to descriptions of bountiful dinner parties held back home in safety. The menus and recipes are useful for anyone wanting to re-create a Colonial era event. The 32 recipes include simple dishes like Corn Pone and fancier foods such as Martha Washington's chicken fricassee.
The full list of recipes is included in the index entry for this book in the Book Indexes tab.
Last Updated: 21 November 2025
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Salad Days
NOTE: Because we only keep a small quantity of this book in stock, orders for this book must be mailed in. Simply add the book to your cart and when you checkout, select the "Check with Mail in form" from the payment drop down box. Online orders for this book WILL NOT be accepted.
From the cookbook collection of books by food historian and author Patricia B. Mitchell, this small, softcover 36-page booklet contains 72 simple and flavorful recipes from her own repertoire, including “Mountain Macaroni Salad,” “Mrs. Gammill's Shrimp Salad,” “Tricia's Blue Cheese Dressing,” and “French Quarter Salad Dressing.” Autobiographical anecdotes, tips, and historical notes are included.
The full list of recipes is included in the index entry for this book in the Book Indexes tab.
Last Updated: 21 November 2025
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Southern Born and BREAD
NOTE: Because we only keep a small quantity of this book in stock, orders for this book must be mailed in. Simply add the book to your cart and when you checkout, select the "Check with Mail in form" from the payment drop down box. Online orders for this book WILL NOT be accepted.
From the cookbook collection of books by food historian and author Patricia B. Mitchell, this small, softcover 36-page booklet contains 41 of the author's personally-tested, well-loved recipes for quick loaf breads and cornbread recipes.
A celebration of Southern ways and Southern recipes, "Southern Born and Bread" abounds with funny food stories.
“Bread-making is my kitchen specialty,” comments the author, “and these quick loaf breads are some of my favorites. I recommend them to anyone, especially the beginning breadmaker. These yeastless breads are easy, fast, tasty, and about as foolproof as you can find.”
Besides the breads, one topic covered is the Southern predilection for double names such as “Mattie Sue,” “Minnie Lee,” “Nancy Jane,” “Ava Nell,” and “Don Lee.” That topic leads into a scrumptious recipe by the author for “Patricia Sue's Whole Wheat Banana Bread.” Other ambrosial breads include the “‘The South Shall Rise Again’ Oat Bread,” “Corny Muffins,” “Applesauce-Nut-Raisin Bread,” and “Zest for Peanut Butter Bread.” This book will make a balker into a baker!
The full list of recipes is included in the index entry for this book in the Book Indexes tab.
Last Updated: 21 November 2025
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Southern Hospitality & Recipes to Share
NOTE: Because we only keep a small quantity of this book in stock, orders for this book must be mailed in. Simply add the book to your cart and when you checkout, select the "Check with Mail in form" from the payment drop down box. Online orders for this book WILL NOT be accepted.
From the cookbook collection of books by food historian and author Patricia B. Mitchell, this small, softcover 36-page booklet contains stories about, and examples of, proverbial Southern hospitality. Many of the stories are plucked from the historic record, and proper endnotes are given. Some of the ofttimes funny stories are personal recollections. Old-timey recipes such as Aunt Sug's Nut Cookes and Strawberry Preserves Cooked in Sun, as well as newer dishes like Jennifer's Modern Macaroni and Cheese and Mrs. Freshour's Cornbread Salad are offered in this volume. The book contains 31 recipes and 52 research notes.
Probably even more fun, however, than the enjoyable recipes, are the “tales” — which are ideal to read aloud — perhaps when you have friends or family over in a warm display of hospitality, Southern or otherwise.
The full list of recipes is included in the index entry for this book in the Book Indexes tab.
Last Updated: 21 November 2025
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Southern Mountain Cooking
NOTE: Because we only keep a small quantity of this book in stock, orders for this book must be mailed in. Simply add the book to your cart and when you checkout, select the "Check with Mail in form" from the payment drop down box. Online orders for this book WILL NOT be accepted.
From the cookbook collection of books by food historian and author Patricia B. Mitchell, this small, softcover 36-page booklet contains A study of food traditions of the Appalachians and Ozarks, with numerous first-hand anecdotes. The book contains 28 recipes and 138 research notes.
The book explores traditional foodways of the mountains, from corn bread to foraged wild edibles. “Characteristically English [Drop] Dumplings,” “German Potato Salad,” “Irish Stew,” and “Scots Shortbread” indicate the historical connection of Southern mountain foods to European cuisines, specifically those of England, Germany, Ireland, and Scotland.
Food preferences and preparation techniques brought to the mountains by early settlers exist to this day. Recipes for “hard-times” foods and “happy-times” foods are represented, as are recipes for emblematic mountain dishes such as “Cornbread and Ramps;” and there are tips for using morel mushrooms.
Reminiscences by old-timers make "Southern Mountain Cooking" captivating to read. For example, veteran miller Oscar Gunter is quoted as remarking, “[My stone-ground cornmeal] comes out warm, like the underside of a settin' hen.”
The full list of recipes is included in the index entry for this book in the Book Indexes tab.
Last Updated: 21 November 2025
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Sweet 'n' Slow
NOTE: Because we only keep a small quantity of this book in stock, orders for this book must be mailed in. Simply add the book to your cart and when you checkout, select the "Check with Mail in form" from the payment drop down box. Online orders for this book WILL NOT be accepted.
From the cookbook collection of books by food historian and author Patricia B. Mitchell, this small, softcover 36-page booklet describes the old-timey ways of making apple butter, cane molasses, and sorghum syrup are the focus of "Sweet 'n' Slow". Recipes for making apple butter, such as “Candy Apple Butter,” and recipes utilizing apple butter like “ABC Apple Butter Cookies” are part of this book. Recipes using cane molasses and/or sorghum are also featured, including “Soft 'n' Tender Molasses Muffins,” “Granddad Charlie's Bran Bread,” “World War II Plum Pudding,” and “Second Helpin' Gingerbread.”
This informative and useful book is an excellent addition to your kitchen library and repetoire. Bonus feature: your kitchen will fill with heavenly aromas when you practice what you read! The book contains 51 recipes.
The full list of recipes is included in the index entry for this book in the Book Indexes tab.
Last Updated: 21 November 2025
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Victorian Christmas Celebration Cookbook
NOTE: Because we only keep a small quantity of this book in stock, orders for this book must be mailed in. Simply add the book to your cart and when you checkout, select the "Check with Mail in form" from the payment drop down box. Online orders for this book WILL NOT be accepted.
From the cookbook collection of books by food historian and author Patricia B. Mitchell, this small, softcover 36-page booklet is an exploration of the exuberant American approach to Christmas during the Victorian era. The book contains 32 authentic and commemorative recipes and 53 research notes.
Victorians who were affluent enough surely knew how “to do Christmas.” No expense or trouble was spared when it came to dining and decorating. Read about how the busy Victorians (and servants) celebrated Christmas and how less wealthy people, too, of course enjoyed the holiday, and their manner of celebrating is also discussed.
Descriptions, first-hand accounts, an information-rich narrative, and illustrative recipes combine to make "Victorian Christmas Celebration Cookbook" most worthwhile reading.
Christmas trees decorated with “candy-filled paper cornucopias,” “gilded egg cups,” and/or even “small taxidermied animals” are described, as are meals involving such dishes as “devilled spaghetti,” and “ginger sherbet,” — You are bound to have fun reading "Victorian Christmas Celebration Cookbook"!
The full list of recipes is included in the index entry for this book in the Book Indexes tab.
Last Updated: 21 November 2025
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Well, Bless your Heart! Vol. I
NOTE: Because we only keep a small quantity of this book in stock, orders for this book must be mailed in. Simply add the book to your cart and when you checkout, select the "Check with Mail in form" from the payment drop down box. Online orders for this book WILL NOT be accepted.
From the cookbook collection of books by food historian and author Patricia B. Mitchell, this small, softcover 36-page booklet follows dietary recommendations of the 1980's and '90's in its 39 recipes for morning and midday dishes. The book also contains 27 research notes.
The book was created as a handbook for those interested in enhancing their overall health through practical dietary considerations.
Breakfast foods such as “Quick Economy Granola,” “Oat Raisin Drop Biscuits,” and “Joyce's Blender Pancakes” make breakfast very satisfying; and lunches are yummy when “Sloppy Josephines,” “Saturday Lentil Soup,” or “King Charles' Tuna Salad” are on the menu. An informative text and tips make this a valuable resource.
The full list of recipes is included in the index entry for this book in the Book Indexes tab.
Last Updated: 21 November 2025
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Well, Bless your Heart! Vol. II
NOTE: Because we only keep a small quantity of this book in stock, orders for this book must be mailed in. Simply add the book to your cart and when you checkout, select the "Check with Mail in form" from the payment drop down box. Online orders for this book WILL NOT be accepted.
From the cookbook collection of books by food historian and author Patricia B. Mitchell, this small, softcover 36-page booklet follows dietary recommendations of the 1980's and '90's in its 50 recipes for evening meals. Also included are 25 research notes.
"Well, Bless Your Heart, Vol. II," is as a handbook for those interested in enhancing their overall health through practical dietary considerations. The book features easy and healthful main course dishes like “Romanesque Simmered Chicken,” “Far-Out Far East Chicken,” and “Cajun Eggplant over Rice.”
The book also contains recipes for high-fiber whole grain breads, such as “Oat Bran Crackers” and “Good-For-You French Bread.” Recipes for salads and dressing are included; so are desserts like “Feeling Frisky Apple Betty,” “First Family Fudgy Cookies,” and “Impulse Applesauce Oatmeal Cookies.” An informative text and tips make this a valuable resource.
The full list of recipes is included in the index entry for this book in the Book Indexes tab.
Last Updated: 21 November 2025
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