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Description de l’éditeur
Note: This edition of The Casserole Cookbook has been updated to include Metric equivalents.
Every homemaker dreams—of creating memorable main dishes, even from leftovers; of cooking vegetables skillfully to produce subtly blended flavors; of serving distinctive desserts that take a minimum of time and effort. These dreams come true when she’s cooking in a casserole.
Often, with minutes and hours so precious, she can fill her convenient casserole the day or night before—or even a month before, if she has the use of a freezer—and it is ready for the oven except for quick finishing touches.
The top-of-range casserole, especially constructed for surface baking, might be called cousin to the better-known Dutch oven. The dish and its cover are made of such material as cast aluminum or enameled ironware. The oven casserole may or may not have a cover and may be made of heat-resistant glass or china, earthenware or enameled ironware. Individual serving-size casseroles or ramekins are smart looking on the table and lend themselves to smooth and easy service.
So—cook these food combinations in your casserole. You will find recipes for intriguing main dishes including vegetable and meat casserole mixtures; pies with toppings of flaky biscuits or pastry, crisp bread or cereal, or whipped potatoes; scallops of interesting layers. You’ll find these recipes adaptable to many tastes and many occasions.