<p>Any of you southern ladies have this cookbook, published by the Junior League of Baton Rouge? </p>
<p>Almost seven years after my mom died, we have family members still looking for her recipe for shrimp salad, which we’re pretty certain was in this cookbook. We think someone lifted the cookbook when she moved out of her house and into an apartment, and won’t fess up!</p>
<p>I’ve done a google search and am only coming up with options to purchase a book, but there are several book editions and I don’t know which one it would be in, so I don’t want to buy four cookbooks, to find one recipe. Also, I checked all of our local libraries and no one carries it.</p>
<p>I will purchase the book if I can determine which one it’s in.</p>
<p>sorry, I’ve cleaned out my cookbooksa s I realized that I was always using the internet…one fo those series is the very first “charity” cookbook I ever bought …</p>
<p>If no one on here answers you, I suggest you contact the Baton rouge newspaper and make a recipe request - like Recipe Finders or whatever they call their service.</p>
<p>Not a Southern lady, but D used to date a nice young man from NOLA, so I hope this makes me qualified to post in your thread Teri, have you tried looking at the editions’ tables of contents on the Amazon’s “search inside this book” feature? I peeked inside what looks like the first book in the series, and it lists “shrimp salad” on p. 30.</p>
<p>BB - thanks once again for bailing me out. I’ve copied the recipe and sent it to my brother (the one who swore he had the copy of the recipe AND the book). At least it’s in electronic form now (if he doesn’t delete the email!). </p>
<p>Seriously, it doesn’t look all that complicated, but people swear by the recipe my mom used to make. The only thing out of the ordinary is using the sweet pickle chopped up as opposed to pickle relish.</p>
<p>1 pound shrimp 1 sweet pickle, finely chopped
1 large clove garlic or 1 teaspoon capers
3 to 4 celery tops 2 tablespoons mayonnaise
1 hard cooked egg, finely chopped Salt and pepper to taste</p>
<p>Boil shrimp in salty water, seasoned with garlic and celery tops. Let water boil before adding shrimp. Boil shrimp for approximately 15 minutes. Peal and devein shrimp. Cut each shrimp into two or three pieces. Add celery, egg, pickle or capers, and mayonnaise. Mix thoroughly and add salt and red pepper to taste. Serve on lettuce leaves or stuffed into avocado halves or scraped out tomatoes. Serves 4 to 6.</p>
<p>My edition was the 18th printing, and I have had this recipe book for 35 years, at least. Hope this is the one you needed.</p>
Teri, have you tried looking at the editions’ tables of contents on the Amazon’s “search inside this book” feature? I peeked inside what looks like the first book in the series, and it lists “shrimp salad” on p. 30.</p>