From the Inside Flap
SAVANNAH ENTERTAINS MARTHA GIDDENS NESBIT This eagerly awaited book includes recipes, party ideas and table decorations from one of the most romantic and hospitable cities in America. Savannah cooks and professional chefs share their delectable "receipts" for social gatherings of every size, from oyster roasts to an outdoor summer wedding. Award winning food and lifestyle author, Martha Nedbit, provides more than 175 recipes presented in 22 individual events with full menus and color photographs that savor the spirit of old Savannah. This is a book that belongs in the kitchen of every cook who enjoys the culture and cuisine of the American South. Back Flap Copy MARTHA GIDDENS NESBIT is an award winning food and lifestyle author and long time food editor for the Savannah Morning News and Evening Press. She is a native of Georgia and a gradute of Georgia Southern University. Her published works include Savannah Collection and Savannah, Crown of the Colonial Coast. An accomplished cook and prolific writer, Martha lives south of Savannah on the Isle of Hope with her husband Gary and sons, Zack and Emory.
From the Back Cover
8 medium onions, cut in half
2-3 small new potatoes per person
Corn-about 1/2 per person
1/4 pound per person kielbasa Polish sauage
cut into 1-inch pieces
2 lemons, sliced
14 pounds large raw shrimp
Old Bay seasoning, to taste
Allow 1 hour to heat water in 20-gallon pot, filled about one-third full. About 45 minutes before serving, add lemon slices, seasoning, new potatoes and sausage.
About 30 minutes before serving, add onion. Add corn 15 minutes before serving. Ten minutes before serving, add shrimp. When shrimp turn pink and are cooked through (10 minutes or less), drain contents. Serve hot.
Serves 35 to 40.