As I settle into the comfort of my parents’ home each evening, I can’t help but pause before bed to browse through my mom’s extensive cookbook collection. Among the timeless tomes, I often gravitate towards the charming vintage volumes that line the shelves. From Martha Stewart’s “Entertaining” and Julia Child’s “The Art of French Cooking” to the authentic “Southern Living Party Cookbook,” many of these cherished books are adorned with coffee stains and dog-eared pages. Yet, it’s the spiral-bound community cookbooks that hold a special place in my heart, showcasing the culinary creations of home cooks from across the South.
My latest discovery was “Virginia Hospitality,” published in 1975 by the Junior League of Hampton Roads. This treasure trove of recipes features delightful dishes such as Hot Cheese Balls, Frozen Patio Punch, Company Chicken, and Christmas Cheer Pie. Although I eagerly photographed several recipes to experiment with later, it was the non-recipe sections that truly captivated me.
Each chapter includes a page with a (slightly archaic) directive: “The Gracious Virginia Hostess Would,” followed by a list of tips designed to streamline party preparation or enhance the ambiance of a gathering. For instance, “The Gracious Virginia Hostess Would: Wrap melon balls in thin strips of Smithfield ham and secure with picks” or “Always serve one sweet with cocktails; a tray of petite chocolates is an elegant touch.”
While many of these tips recommended having cream cheese or mayonnaise-based sauces on hand, one particularly straightforward suggestion caught my attention: “Place washed cherry tomatoes in a jar and cover generously with Lawry’s Seasoned Salt to be served with picks and nibbled all day. Keep cold!” As an aficionado of classic recipes and effortless entertaining, I couldn’t help but wonder if this would become my go-to crudité garnish.
I filled a Mason jar with vibrant cherry tomatoes from my local farmers’ market, generously sprinkled them with Lawry’s Seasoned Salt, and gave the mixture a good stir to ensure even coverage. After chilling the tomatoes in the refrigerator, I took a fork and sampled the delightful concoction. I’m thrilled to report that the tomatoes’ acidity harmonized beautifully with the smoky, salty seasoning. It satisfied my craving for potato chips while also providing a nutritious serving of vegetables as an afternoon snack. Indeed, I found myself making frequent trips to the fridge before dinner.
As anticipated, I’ll be incorporating these savory morsels into my cheese boards and veggie platters for guests. However, I’m equally content indulging in them straight from the chilled jar. Now, I’m pondering what other culinary wisdom from “Virginia Hospitality” I should explore next. I think I’ll bypass the pineapple boats (too labor-intensive) and dive straight into the cream cheese, crab meat, and cocktail sauce appetizer. Here’s to hoping for success!
