With Christmas close at hand, I am content knowing I have the perfect gift for many of my special friends. My gift to you is telling you about the Southwest Airlines 35th Anniversary Keepsake Cookbook. Let me tell you why it is a perfect gift!
All proceeds from sales go to our Catastrophic Assistance Charity helping fellow Southwest Employees suffering severe financial hardship resulting from a catastrophic event in their lives. Times when there seems to be nowhere to turn - and then here is a gift!
The cookbook itself is a collection of over 737 (as in Boeing 737)
favorite family recipes, quotes, pictures, cooking tips, and our Southwest Airlines secret recipe. For collectors of Southwest Memorabilia there are heartwarming stories from Employees. I gave a copy to my daughter-in-law (she was visiting, and I couldn't wait for Christmas!) and she raved about the chocolate peanut butter fudge on page 289 submitted by Keith Hodges in Finance. My friend told me to be sure and make the breakfast granola from Sherri Earnst, a Chicago-based flight attendant (page 372). But, my very favorite recipe brings tears to my eyes as I tell you about it. It is Tania's Tia Maria cake on page 366. Tania Devore was a Dallas Flight Attendant for many years and is remembered for her fun-loving spirit. She died three years ago a few days before Christmas due to complications from Type 1 diabetes. Tania loved the Holidays and would bake this cake to share with her Crew. It became so popular, she started taking orders, selling them in the Dallas Flight Attendant lounge. I coveted this recipe but it was a closely guarded secret. Dallas Flight Attendant Fran Chance published this recipe in memory of Tania. It was found taped inside a cabinet door at Tania's house. This recipe alone is worth the price of the cookbook.
I have a dozen of these cookbooks, and I am going to buy more as I continue to think of another deserving friend. Don't tell, but my daughters-in-law, best friends, hair dresser, nail lady, doctor, and any White Elephant gift occasion will all receive this keepsake. Give one as a hostess gift, and it will guarantee you being asked back to another party!
The cookbook price with shipping and handling is $25.00. Make checks payable to 35th Anniversary Cookbook and mail to Southwest Airlines 35th Anniversary Cookbook, HDQ/1CB, P.O. Box 36611, Dallas, TX 75235. Please help Chairperson Kelli Bartlett by printing names and addresses clearly. Once these treasures are gone, there will be no second print. No Christmas Eve deliveries, so I encourage you to act now! You, too, can "Feel the Spirit" and "Savor the Fare!"
Comments
I would like to purchase the Southwest Airlines 35th Anniversary Keepsake Cookbook featured in the October 2006 Southwest Blogs. Are there any cookbooks available for sale?
If not, I am specifically interested in a Southwest soup recipe that I believe I read in a Southwest Airline's publication on one of your flights. One of the main ingredients of the recipe was sweet potato. Really would like one of the recipe books, though. Please let me know if any books are available and if so where to send the money. thanks
I flew from Las Vegas, NV to Nashville,TN 3 weeks ago. I took the free gift catalog with me when I deplaned and lost it Could you send me another? It is the Aug. 07 issue. Thanks
Well, you just can't keep a good thing a secret for very long. Since this blog has become the unofficial marketing and publicity venue for The Cookbook Crew, word has spread throughout the known universe via the Internet. That story has come back full circle now as the Dallas newspaper has run a story about this highly-sought-after collector's item:
http://www.dallasnews.com/sharedcontent/dws/bus/casual/stories/DN-p2insi...
This well-deserved attention just reinforces what a terrific effort this is and further showcases the LUV that these Employees have for their company and their Customers as they share their own favorite recipes with others.
Since today is Thanksgiving, I would be remiss if I failed to mention that one of the things I give thanks for is having an airline based in my hometown that so wonderfully demonstrates to people across the country a generous helping of Texas friendliness and plenty of Positively Outrageous Service. We have so many blessings in this country, and this is a good day to make sure that we aren't taking any of them for granted.
Best wishes for a blessed holiday season to my fellow bloggers and especially to my friends at Southwest Airlines!
Kim :-)
"...My name is Brian and I am a candy cornaholic..."
YAY, Brian!! You've taken the first step, buddy. Remember that recovery is not a final goal, it is a day-to-day process, and that you are not in this alone. Your friends are here for you and we will do whatever we can to help.
We're so proud of you!
Confidential note to The Cookbook Crew: you're going to have to start putting MORE of the secret super-addictive drug into Brian's candy corn, he's trying to resist the effects... shhhhhhhh.
Kim :-)
Me being difficult??? You surely can't mean me? That molding stuff seems like a mystery. However, I can't think of a better group of enablers, and you are right, eating candy corn 737s would be like biting the hand that pays me.
My name is Brian and I am a candy cornaholic
Okay Brian Lusk...you're very funny...but one should never doubt the Cookbook Crew!
As most have noted... it was suggested in the directions that only one color per batch be used! That would mean that you'd make three batches then mold together to achieve the tri-color layered look...and not end up with the blended tie-dye t-shirt effect!
I think you are just being difficult so we will make you a batch!
We will assume you would prefer the traditional triangular candy corn with the regular colors... not the little mini candy corn 737 airplanes. ;~)
Note to Kim: Look what you've started!!
Okay Cookbook Crew, as a world reknown gourmet of all this candy cornish, your reciped puzzles me after reflecting on it. Traditional candy corn has definite striations of color, not unlike a stalactite (sp) at Carlsbad Caverns. How do you add color to ensure that it remains separate on each piece of candy corn? Candy corn that looks like a tie-dye T-shirt won't do.
Brian
Hey Cookbook Crew, you know how to tempt a guy!
Brian
Candy Corn With LUV
1 cup sugar
2/3 cup white corn syrup
1/3 cup better
1 teaspoon vanilla
(several drops of food coloring- canyon blue, red or/and orange)
2-1/2 cup powdered sugar
1/4 teaspoon salt
1/3 cup powdered milk
Combine sugar, white corn syrup and butter in pan, bring to boil stirring CONSTANTLY. Turn heat low and boil 5 minutes. Stir occasionally. Remove from heat and add vanilla and several drops of food coloring (optional..one color per batch) Meanwhile, combine powdered sugar, salt and powdered milk. Add all at once to mixture in pan. Stir until cool enough to handle. Knead until stiff enough to hold its shape. Shape into little 737's or the traditional triangle. Makes 1-3/4 lb candy.
Raphael,
Your two cookbooks are in the mail.
Thank you for the flattery... you are LUVed!
Kim,
NO... we will not do a special section on candy corn!
We hate candy corn and consider them wasted calories.
Now if Brian decides to do a story on chocolate... then we'll talk!