This is my favourite pickled beet recipe. I use white vinegar, and it's ready in a couple of days. Really good in sandwiches or with sour cream and dill. Very easy. I've made it with regular beets and with golden beets from the garden. Basically this is fried leftover corn. Good if your corn is super freshly leftover, but we wanted a more cake-like fritter here. We had less than 5 ears of leftover corn but more than 2.
Proportions seem off. Or perhaps Ohio sweet corn in season is bigger than what the recipe was tested with. Note that the recipe also relies on 1 oz. Made this without the roquefort and used a bit more cheddar instead. Also subbed serrano-vinegar hot sauce for the Worchestershire. Great dip for baked pretzels, although very rich and filling. This is a great, basic recipe for baked potatoes. I have been lazy the last few years, using microwaves etc. And trying a few new-fangled techniques such as baking in salt.
However, this is the method I fall back on - at the end of the day. Trying to use up the sauerkraut and applesauce in my refrigerator, EYB brought me to this recipe from one of my oldest cookbook. Quite simple, all you need to do is to crisp the bacon, brown the pork chops and mix the bacon, kraut, applesauce, dry mustard, brown sugar, wine and pepper together in a casserole, put the chops on top and bake.
It was quite good, the applesauce and the sauerkraut complimented each other and the pork chops well. These were very good, but very thin. Next time I may try not sifting the flour first to see if it makes them a little thicker. As cockamamie as it sounds. Do not try unless you like eating soup out of a can. This recipe makes a delicious, simple sourdough sandwich loaf.
I used 3 cups of bread flour and 1 cup of stone ground whole wheat for the sponge. And 1 cup all purpose flour for the final step. Included the suggested 2 T of butter but not the egg. Baked in glass loaf pans - took only 40 minutes. I used 3 cups of bread flour and 1 cup stone ground whole wheat for the sponge and 1 cup all purpose for the final dough.
Added the suggested 2T of butter but not the eggs. Baked in glass loaf pans for 40 minutes. These are wonderful. I was looking for a way to use up some dried figs. Made the crystallized ginger version. Was low on pecans so I used half pecans and half slivered almonds.
The food processor worked fine instead of a grinder. Recipe is easy to scale up or down. Nice sweetmeat to have around for a nibble after supper. I could see dipping these in chocolate to make a very sophisticated Raisinet kind of thing. Like a thin moist oatmeal raisin cookie. Not particularly interesting in my opinion. Perfectly balanced flavors with baked ham. Simple stir-together glaze for the final half-hour of heating. I poured over the entire ham about 40 minutes before done baking, then basted every 10 minutes.
I wanted a no-mustard change from my usual mustard-maple glaze and this was great on a small boneless ham. These black walnut cookies are very good. I did not use the stencils, just formed and baked small cookies.
Nor did I ice them. Lovely flavor. Okay, Mother made this from the second edition of the Joy of Cooking, but this is the only Boston steamed brown bread I knew growing up so of course it is perfect! I first made this recipe from a previous edition in approximately I was feeling nostalgic and also wanted to try a new brand of vanilla paste. Checked Out. The joy of cooking , Cookery Book Club. Joy of cooking , Bobbs-Merrill. The joy of cooking , Dent. The joy of cooking , Bobbs-Merrill.
Joy of Cooking , Bobbs Merrill. The joy of cooking: a compilation of reliable recipes with an occasional culinary chat , Dent. The Joy of Cooking , Bobbs-Merrill. The joy of cooking: a compilation of reliable recipes with an occasional culinary chat : adapted for use in England by M. Baron Russell , J. The joy of cooking: a compilation of reliable recipes with an occasional culinary chat , Bobbs-Merrill Company.
The joy of cooking: a compilation of reliable recipes , The Bobbs-Merrill company. The joy of cooking , The Bobbs-Merrill company. The Joy of Cooking , A. Community Reviews 0 Feedback? Loading Related Books. Features: What bells and whistles matter for an Joy Of Cooking ? Specifications: How powerful they are can be measured.
Product Value: his simply is how much bang for the buck you get from your Joy Of Cooking Customer Reviews: Closely related to ratings, these paragraphs give you first-hand and detailed information from real-world users about their Joy Of Cooking Product Reliability: ow sturdy and durable an Joy Of Cooking is should be an indication of how long it will work out for you.
Related Posts. Check price on Amazon. Joy of Cooking Edition. Rombauer It is possible that there MAY be multiple types of covers for the same printing. Copies sold: end of 52, Overview: The first trade edition of JOY pioneered a new recipe format: First, a chronological listing of ingredients and then instruction for preparation [what we now know as "action format"].
Unfortunately, Irma signed a contract with Bobbs-Merrill which assigned the copyright of both the and editions to Bobbs-Merrill. It would appear that any printings done by Blakiston in would have the copyright, as I have observed only editions with the Blakiston imprint.
The Blakiston printings do not say "Bobbs-Merrill" on the spine. Copies sold: In , copies were sold. The relationship with her readership is now concretely stated in the foreword as "a close kinship with many thousands of persons. NEW appears on the dust-jacket but not on the title page.
Copies sold: Information not located. NEW appears on dust-jacket but not on the title page.
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