Resetting the Table
Recipes FROM THE KITCHEN OF THE CYPRESS HOUSE
Laurin Fields Stamm
Uncover the rich culinary heritage of Vicksburg with the late Laurin Stamm, the renowned food editor of The Vicksburg Post.
Join us on a culinary journey through time as we explore irresistible recipes from Laurin’s beloved weekly column and subsequent cookbook by the same name, “From the Kitchen of the Cypress House.”
Click on the six food cultures below to view recipes from Laurin’s weekly column:
Matzo Ball Soup
Matzo ball soup, a 1996 recipe from The Vicksburg Post’s weekly column, “From the Kitchen of the Cypress House,” by food editor Laurin Stamm
Egg Rolls
Egg rolls, a 1995 recipe from The Vicksburg Post’s weekly column, “From the Kitchen of the Cypress House,” by food editor Laurin Stamm
Tabooli
Tabooli sald, a 1982 recipe from The Vicksburg Post’s weekly column, “From the Kitchen of the Cypress House,” by food editor Laurin Stamm
Tomato aspic
Tomato aspic, a 1980 recipe from The Vicksburg Post’s weekly column, “From the Kitchen of the Cypress House,” by food editor Laurin Stamm
BBQ
BBQ wieners, a 1980 recipe from The Vicksburg Post’s weekly column, “From the Kitchen of the Cypress House,” by food editor Laurin Stamm
Creole Gumbo
Creole Gumbo, a 1977 recipe from The Vicksburg Post’s weekly column, “From the Kitchen of the Cypress House,” by food editor Laurin Stamm