By By Ida Brown / speical sections editor
Sept. 11, 2002
A couple of months ago, I was at the home of a family friend who was preparing dinner for the two of us.
As she busily chopped and diced onions, carrots, celery and other vegetables, I would do my part' by occasionally grabbing a vegetable and munching on it.
She was right. Until a year ago, I cooked on a regular basis at least three times a week. But since the death of my mother in July 2001, I've cooked breakfast twice, boiled eggs a couple of times to make tuna (which never happened) and heated soup maybe three times. Does preparing microwave popcorn count? If so, I'm almost a gourmet.
It's not that I can't cook, I just haven't felt up to it. Plus, cooking for one is no picnic. And while I am no Julia Child, I can proudly say that my culinary creations are digestible (I've never sent anyone to the emergency room at least, not to my knowledge).
Not wanting my friend to get the best of me, I smugly replied, "You know, I can cook. All you've got to do is follow a recipe, and I've got plenty of recipes," referring to the plethora of cookbooks I've amassed over the years.
The coveted dish was some tomato casserole concoction with onions and Ritz crackers or some other kind of cracker. Tomatoes on crackers? Sounds more like an appetizer.
I just laughed. First of all, there is not one Star cookbook, there are several of them. And second, it's been quite a few years since the last one was published.
Ironically, a few weeks later, Barney Partridge, The Star's advertising director, came to me with a copy of a Star cookbook published in 1994 in hand. He wanted to know how we acquired the recipes, did the judging and any other particulars.
The next thing I knew, a revival of The Meridian Star Cookbook was scheduled. And while all the details are still being worked out, one element is for certain: recipe submissions from our readers.
All types are needed family recipes, cookbook favorites or your own tried and true concoctions; low-fat, fat-free, low-sodium and sugar-free are also encouraged.
Categories will include appetizers; breads and rolls; game, seafood and barbecue; meat, poultry, main dish casserole; side dishes; salads, soups and sandwich spreads; cakes, icings and frostings; quick and easy dishes; men in the kitchen and even kids in the kitchen.
A panel of judges will be chosen to select winners and alternates in each category.
Submit one or as many recipes as you would like. If hand written, please print and spell out measurements such as teaspoons and tablespoons.
Recipes may be mailed, faxed, e-mailed or hand delivered to The Star during regular business hours. The Street addresses is 814 22nd Ave., Meridian, MS 39301 The e-mail address is ibrown@themeridianstar.com. The fax number is (601) 485-1275.
When e-mailing, cut and paste the information in the body; do not send as an attachment. The Star's business hours are Monday through Friday, from 8 a.m.-5 p.m.
The deadline to submit recipes is Oct. 30.