Are you a person that enjoys cookbooks? Whether just to read them and look at the pictures or to actually use them to make some exciting new dish? If so, then this is one cookbook that you will enjoy. There are plenty of interesting recipes, and great photos that show you how your finished dish should look.
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There are 12 chapters in Better Homes and Gardens America's Best-Loved Community Recipes. And with a total of 464 pages, there are oodles of recipes to choose from. Each recipe comes with simple step by step instructions along with tips on ways to prepare the dish ahead of time, freezing, garnishing, etc.
The chapters in America's Best - Loved Community Recipes are:
Chapter 1 Appetizers, Beverages & Snacks
Chapter 2 Breads, Muffins & Sandwiches
Chapter 3 Cakes & Cookies
Chapter 4 Desserts
Chapter 5 Fish & Seafood
Chapter 6 Meats
Chapter 7 Pasta, Rice & Legumes
Chapter 8 Poultry
Chapter 9 Salads & Dressings
Chapter 10 Soups & Stews
Chapter 11 Vegetables
Chapter 12 Index
Some of the yummy recipes from each chapter for you to see if this cook book has recipes you may want to try are :
Chapter one: Appetizers, Beverages & Snacks
Mary's Cheese Ball: made with a combination of cream, blue, Swiss, and cheddar cheeses, along with several other ingredients this is an excellent cheese ball for parties and showers. If you are a cheese eater this is a great recipe, and can be prepared in advance and frozen. Tips for garnishes are included.
Vegetable Mushroom Caps : mushrooms, onion, celery, parsley, and a few more simple ingredients and you have a great appetizer for the vegetarian at your party. These mushrooms not only taste good, they only take about 10 minutes to prepare. When you need to fix a simple treat for unexpected guests, these are a hit.
Mardi Gras Punch: orange juice, lemonade, water, apple juice and ginger ale. This is a favorite punch that I am asked to make for receptions and showers, so I am going to give you the whole recipe at the bottom. This punch is excellent!!
Chapter two: Breads, Muffins & Sandwiches
Blueberry-Lemon Muffins: lemon peel, blueberries, they can be fresh or frozen. Not low fat, with 183 calories, they also have 9 grams of fat per muffin. But yummy none the less.
Fiesta Corn Bread: corn, green chilies, cheese and more, this bread can be made mild or hot depending on your tastes, and goes great with chili.
Chapter three: Cakes & Cookies
Neapolitan Cookies: these cookies look just like the ice-cream they are named for, and taste great with ice-cream too.
Double - Fudge Chocolate Chip Brownies: chocolate, chocolate and more chocolate!! A great recipe that I will include.
Chapter four: Desserts
Blitz Torte: strawberries, raspberries, whipped cream, pecans, and a few basic ingredients and you are looking at a dessert good enough for the County Fair Blue Ribbon Bake off!! Truly excellent, also very fattening, a whopping 17 grams of fat. Oh well, we can't all be skinny minnies!!
Chocolate Chess Pie: cocoa, sugar, milk, vanilla, and a pie shell, some of the ingredients in this lip smacking good recipe.
Chapter five: Fish & Seafood
Eastern Shore Crab cakes: crab meat, onion, parsley, and a big appetite to go along, and you will have an excellent, simple, but very tasty meal prepared in less then 15 minutes.
Stuffed Fish Mornay: flounder, red snapper, sole, or ocean perch, can all be used in this superb seafood dish. A real catch at my house.
Chapter six: Meats
Tom Kennedy's Steaks: ground beef, cheddar cheese, onions, peppers, and a few more simple ingredients and you will be ready to grill up some of the best burgers you have ever touched your lips too.
Holiday Ham: English mustard, dark rum, boneless smoked ham, plum sauce, orange juice, and you will present a ham like your mother-in-law has never served before, and can't get enough of. A cooking adventure well worth taking, wonderful flavor, no ordinary ham on your table!!
Chapter seven: Pasta, Rice & Legumes
Aunt Ella's Macaroni and Cheese: elbow macaroni, butter, dry mustard, ground nutmeg, sharp cheddar, onion. This is not the blue box mac and cheese, this is sooo much better. The only way we ate mac and cheese growing up, only ours had bread crumbs and tomato in it as well.
Arroz: rice, onion, tomato, green chilies, potatoes, carrots, peas, a hardy skillet recipe. This is a meal you can fix and freeze for later, and with just 3 grams of fat per serving, a healthy meal as well.
Chapter eight: Poultry
Turkey Marengo onion, turkey, apples, tomatoes, rice, and there you have it, another great recipe for those after Thanksgiving leftovers.
Chicken Bolognese: chicken breast, prosciutto (ham), fontina cheese, dry white wine, and you have a wonderful, tasty Italian dish, with out the pasta.
Chapter nine: Salads & Dressings
Orange - Kiwi - Avocado Salad: oranges, lime juice, salt, honey, avocados, kiwi fruit, walnut or salad oil, that's all you need for this refreshingly different salad. My sister - in -law loves avacado's and makes this salad when she BBQ's.
Wright's Raspberry Gorgonzola Salad: raspberry vinegar, honey, red cabbage, escarole, sweet red pepper, gorgonzola cheese, and a few more essential ingredients and you will be eating a salad like you have never tasted before. The taste is outstanding!!
Chapter ten: Soups & Stews
Cincinnati Chili: ground beef, cider vinegar, cinnamon, red, pepper, unsweetened chocolate, spaghetti, this is not your ordinary chili, the taste will surprise and please your taste buds.
Tortilla Soup: chicken broth, chicken, chili powder, corn chips, sharp cheddar, a yummy somewhat spicy soup, great for those cold wintry days and nights.
Chapter eleven: Vegetables
Red Cabbage With Apples: red cabbage, red wine vinegar, brown sugar, bacon drippings, apple, lemon juice, a recipe like the ones you find at a country buffet style restaurant. A great way to taste the past.
Party Green Beans: French-style green beans, bean sprouts, Parmesan cheese, Swiss cheese, butter, Worcestershire sauce, almonds, and a few more necessary items and you will have the perfect compliment to your holiday meal.
As you can see this cookbook is full of fabulous recipes, from simple muffins to fabulous salads, there really is something here for all tastes. I use this cookbook regularly, the recipes are simple, with usually just two or three steps for each dish. Some of the ingredients are a bit out of the ordinary but I have never had trouble finding the ingredients or in finding a substitution. For instance instead of strawberries and raspberries in the Blitz Torte, I have used blueberries, and peaches.
Thank you for reading. ~ Cyndi ~
The recipes I told you about:
Mardi Gras Punch:
1 6-ounce can frozen orange juice concentrate, thawed
1 6-ounce can frozen lemonade concentrate, thawed
1 cup water
Fresh pieces, such as cut-up oranges, strawberries, limes and/or whole blueberries
1 quart chilled apple juice
2 quarts chilled ginger ale
Step 1. Combine the orange juice and lemonade concentrates. Refrigerate half the concentrate mixture. To the other half, add the water. Make ice cubes with the pieces of cut-up fruit and the concentrate-water mixture.
Step 2. To serve: In a large punch bowl, stir together the chilled juice concentrates and the apple juice.
Step 3. Slowly pour the ginger ale down the side of the punch bowl, avoid making it fizz-up. Add the fruit-filled ice cubes and serve. This recipe makes 14 servings.
A tip that comes with the recipe: If you forget to make the ice cubes ahead of time, spoon scoops of sherbet into the punch instead.
Double - Fudge Chocolate Chip Brownies:
8 ounces semisweet chocolate, chopped
1 cup butter or margarine
3 cups sugar
1 1/2 teaspoons vanilla
2 cups all-purpose flour
1 cup walnuts, broken into large pieces
1 cup semisweet chocolate pieces
Step 1. Preheat oven to 350 degrees. Grease and flour a 13x9x2-inch baking pan.
Step 2. Melt the chopped chocolate and butter or margarine in the top of a double boiler.
Step 3. In a large bowl, beat the eggs and sugar. Add the melted chocolate mixture and vanilla; beat until blended. Add the flour and stir until blended. Stir in the nuts and the chocolate pieces.
Step 4. Pour the batter into the prepared pan: spread evenly. Bake in the 350 degree oven for 30 minutes. (Brownies should be fudgey and moist; if overcooked, they will harden.) Remove from oven: cool completely. Cut into pieces about 2 inches square.
A tip with these brownies, if you can stand it!! These brownies are even better on the second day, they are a little firmer and are easier to cut. However, in my house, cutting a brownie is never a major problem, and a batch of brownies has rarely been in my home long enough to see the second day.
Thank you for reading, ~ Cyndi ~
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