I found it on Amazon in case you all want to order one. The only downfall to this book is that the recipes are categorized by the Bed & Breakfast Inns that supplied them, rather than under categories like Soup, Sandwiches, etc. However there is an index and you can turn to that to look up recipes or look up recipes by main ingredients. The other downfall, for some, might be that there are no photographs of the food. That doesn't really bother me because I enjoy reading each of the recipes and based on the ingredients it calls for, I can usually tell if it's something our family would like. Anyway, here are links to both Cookbook volumes, I and II.
The first year I served this at Thanksgiving it became one of our 'Thanksgiving isn't the same without Corn and Onion Casserole" dishes. It's now on the menu every year.
Corn and Onion Casserole
(makes about 8-10 servings)
2-3 tablespoons butter
1 large onion, chopped (I use a yellow onion as I like the sweet taste of them with the corn)
1 cup sour cream
1/4 teaspoon salt
1 tablespoon chopped parsley (dried is fine if you don't have fresh)
1 cup shredded cheddar cheese
1 1/2 cups corn muffin mix (one box of Jiffy)
1/3 cup milk
1 15-16 oz can creamed corn
3-4 dashes hot sauce
1 cup (or more if you're a cheese-o-holic like me) shredded cheddar cheese
Stir the mixture until blended and drop it in spoonfuls over the cornbread mixture and then spread it out as evenly as you can. Top it with more cheddar cheese and bake at 400 for about 20-25 minutes until the cheese begins to brown.