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Kitchen Secrets Of Just What The Doctor Ordered Restaurant

	Cookbook Image - 281500	Title: Kitchen Secrets Of Just What The Doctor Ordered Restaurant	By: Just What The Doctor Ordered Restaurant	Group/Family Location: Rocky Mount, NC	Organization: Just What The Doctor Ordered Restaurant
Book Number: 281500
From: Rocky Mount, NC
Number of Recipes: 149
Binding Style: Soft Cover

Special Features: All the recipes for the things we made to be able to fix the things we did. All the recipes for our award winning soups. Every recipe for everything we made. Categories are: (1) Fixings, (2) Soups, (3) Salads, (4) Sandwiches, (5) Desserts, and (6) Appetizers & Party Tray Items.

Description: After starting this restaurant 35 years ago and operating it for 22 years, and being asked practically every day for my recipes, I decided to reveal them to the world! We were a Rocky Mount Institution & regionally known award winning restaurant. We did about 70% eat-in business & 30% catering and take-out business. Most of our recipes are just simple good old delicious cooking, just like your mother used to make.

How to Purchase

Make check payable to:
Billy Vick

Mail order to:
Just What The Doctor Ordered Restaurant
Att: Billy Vick
504 N. Fairview Road
Rocky Mount, NC 27801-6257
Web site

Cost: $19.95
plus $4.00 S/H per book.

Favorite Recipe

Billy's Vegetable Beef Soup
By: Billy Vick

  • 3-4 beef shank bones (may substitute beef ribs)
  • 1 (191/2 oz.) can SWANSON chicken broth
  • 2 pkgs. frozen vegetables for STEW, partially thawed
  • 1 pkg. John Pope's white cprn
  • 2 cans (151/2 oz.) Del Monte diced tomatoes with onions
  • 1 can (151/2 oz.) Del Monte Butter Beans, drained
  • 1 can (151/2 oz. Del Monte niblets corn, drained
  • 1 can (151/2 oz.) Del Monte sweet peas, with juice
  • 1 can (23.2 oz.) Campbell's tomato soup

The night before, put soup bones (or equivalent) in a slow cooker with the can of chicken broth as the liquid. The next morning, remove the bones, being sure to get the marrow out and save along with the meat which should now be reduced to small flakes. Put this meat and the broth into an 8 quart soup pot. Add tomato/onion, white corn, yellow corn, butter beans and undrained sweet peas. Stir Well. Have on stove at slow simmer. Meanwhile open both packages of stew vegetables and discard the pearl onions. Rinse remaining vegetables and cut the carrots into coins and the potatoes into bite-sized cubes. Add to the pot along with the celery. Stir well. Add the canned tomato soup and stir completely. Simmer 2-4 hours stirring occasionally. If soup is too thick, add more chicken broth to thin. Can be simmered all day but stir to avoid any scorching to the bottom of the pot.

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