THE VIRGINIAN-PILOT
Copyright (c) 1996, Landmark Communications, Inc.
DATE: Sunday, June 2, 1996 TAG: 9605310181
SECTION: SUFFOLK SUN PAGE: 03 EDITION: FINAL
SOURCE: BY SHIRLEY BRINKLEY, STAFF WRITER
DATELINE: SUFFOLK LENGTH: 58 lines
Mary Ainslie Latimer invites groups of friends for meals and overnight visits so often that some have described her Eclipse home on Chuckatuck Creek as a bed-and-breakfast.
``I have a large home, and I enjoy having company,'' Latimer said. ``Sometimes, 10 or 11 people will spend the night.''
Entertaining includes serving home-cooked meals. Latimer has a collection of 300 cookbooks, which occupy shelves in both her kitchen and living room.
Many of her favorite recipes, however, have been shared by friends and relatives over the years. If she considers a particular recipe ``extra special,'' Latimer puts two checks beside it.
Five dishes that meet Latimer's criteria for excellence are available in a new cookbook, ``The Edible Palette,'' published by the Suffolk Art League. Mrs. Mills E. Godwin Jr., former first lady of Virginia, is honorary chairman of the cookbook.
A former member of the Suffolk Fine Arts Commission and a member of the Suffolk Art League, Latimer and other SAL members contributed their most popular hors d'oeuvres and desserts for the book. Illustrations are by Suffolk artist John R. Taylor Jr. of Broad Street.
Edited by Linda Bunch, the League's administrative assistant, and Dixie Peachy, projects chairman, the book contains recipes that have been sampled at numerous receptions held at the Suffolk Museum.
``Dixie presented the idea of doing a cookbook to the board, and we decided to give it a whirl,'' Bunch said. ``It was two years in the making.''
Latimer's ``Texas Caviar'' is a low-fat dish that may be served as a vegetable side dish or as a dip with chips.
``Eight women and I, who originally lived in the Chuckatuck area and have been friends through the years, were at Sandbridge for a weekend this spring,'' Latimer said. ``One, who is a grandmother of quads, served it while we were there.''
``Gouda Bake'' is delicious and simple to prepare, Latimer said. Cheese is covered with spicy mustard, surrounded by canned dough for crescent rolls, baked, sliced and served with crackers.
``Fort Knox Pie'' may not be for weight-watchers, but is a delectable dessert for special occasions, Latimer said. Shared by her aunt, Witty Minton of Smithfield, the pie's crust is made of chocolate wafers and pecans and topped with a filling that includes caramels, cream and chocolate chips.
`` `Blueberry Crisp' can be prepared year-round using canned berries, and `Eva's Mess' is always a big hit with a lot of my North Carolina friends,'' Latimer said. ``Serve with nacho chips or king-size Fritos.'' ILLUSTRATION: Staff photos by MICHAEL KESTNER
Mary Ainslie Latimer loves to cook for friends from her collection
of about 300 cookbooks.
AT A GLANCE
RECIPES
[Recipes can be found on the microfilm for this date.] by CNB