For encore, capitol cookbook stuffed with recipes

It’s the government works project that keeps expanding.

Thank goodness.

These ought to be quiet times over at the State Capitol, what with it being the holiday season and those, um, dedicated legislators gone until the 2009 General Assembly session starts in January. Instead, the hallways are hopping like Santa’s workshop as a group of ace legislative staffers race to fill orders for the hot-off-the-presses “What’s Cooking Under the Dome, Volume II-2008.”

Unofficial subtitle: The most eagerly anticipated new book since Volume I came out last year and was gobbled up like a slice of Milky Way Cake.

(Yes, that’s a real dessert. Buy the new cookbook if you don’t believe us.)

“The publisher said we’d probably need a flatbed to bring all the copies up here,” says Susan Ruthven, who’s overseen the project from the fourth-floor office where she works for several House members.

Indeed, they’ve printed 1,000 copies of the book which retails for $25 (that includes shipping), with the proceeds going to charity. Featured among its 350-plus recipes are such staffer specialties as Chili-Cheese Taters, Crab Chowder and Session Day Espresso Cupcakes —- whose ingredients include so many caffeinated products, you probably won’t sleep much of Session Night. Even the ad pages are entertaining, albeit in an Inside Political Baseball sort of way: One from a group of lobbyists is designed as a recipe for a Committee Lunch, and begins, “Toss several dates at the committee chair and spread plenty of charm on.”

The whole thing kicks off with a section devoted to the late Tom Murphy that’s pure dish: What the legendary former House speaker, who died last December at age 83, liked to eat (pretty much anything made with pineapples, apparently, judging from the Hawaiian Salad recipe contributed by family members and others for Pineapple Puddin’ and Pineapple Cake by longtime staffers). And what else there still is to possibly learn about the colorful Mr. Speaker, thanks to the fond, funny, food-centric memories of those who knew him best.

“He loved to eat. It was his way of getting to know people,” says Ruthven. “It only seemed fitting to remember him this way.”

Even before Volume II rolled off the presses, nearly half the copies had already been spoken for. That’s hardly surprising, considering that last year’s maiden effort —- which was half as big at 85 pages and was assembled in six short days —- sold out its initial printing of 500 copies. They printed 300 more, selling all but 50.

Meanwhile, elected representatives who usually spend all their time trying to get bills passed suddenly couldn’t wait to pass on their secrets for making great deviled eggs or goulash. Last year’s sped-up production schedule meant the majority of recipes came from legislative assistants —- the behind-the-scenes folks who know and do all at the Capitol —- as well as a trio of House members. Sen. Nan Orrock (D-Atlanta) just missed that deadline, but her mouthwatering recipe for Avocado Salsa is in this new edition. So are Sen. Jeff Chapman’s (R-Brunswick) Georgia Wild Shrimp, Rep. Katie Dempsey’s (R-Rome) Vidalia Onion Dip and —- do we sense a new sort of Gold Dome rivalry brewing here? —- Sen. George Hooks’ (D-Americus) and Rep. Vance Smith’s (R-Pine Mountain) separate and very distinct notions of how to make barbecue sauce.

“We all started hounding our senators right here during the session last year when we had them at our mercy,” quipped Leah Tatum-Dick, whose boss, Sen. Ralph Hudgens’ (R-Hull), recipe for Sugar -coated Peanuts is included.

Last year’s cookbook proceeds funded holiday bags stuffed with Kroger gift cards and other items for 82 participants in Atlanta’s Adopt-a-Grandparent program, as well as a catered sitdown dinner for 40 of them at the Capitol. This year’s funds are earmarked for the wishes and needs of smaller (24 beds or under) assisted living facilities for seniors throughout the state.

But what about next year? Will there be a Volume III?

“More than likely,” Ruthven vows. “We’ll just have to come up with a theme.”

Some Espresso Cupcakes to keep them going probably wouldn’t hurt… .

HOW TO ORDER

Copies of “What’s Cooking Under the Dome —- Volume II” can be ordered from GGA Staff Fundraising c/o Susan Ruthven, 401 State Capitol, Atlanta, GA 30334.

Include your name, address, desired number of copies and a check for the appropriate amount made out to “GGA Staff Fundraising.”

Copies can also be ordered by e-mailing gastaffcookbook@gmail.com and mailing checks to the address above.