Sue uses The Down Home Cooking and Baking and I am using the Pillsbury Casseroles.
The Casseroles cookbook uses mixes of one kind or another and that is something Sue rarely does. I on the other hand, do not have as much of a problem with it.
The paperback Pillsbury and other company cookbooks you can buy at the grocery store or recipes from their web sites are a good source for recipes. Most companies have their own kitchens and try out recipes on a regular basis. The recipes help sell their products and give all of us some new ideas. Even if you do not follow the recipes exactly they give you a great starting point.
Do try one or more of these and maybe you will find something new to add to your regulars. Here are links to the recipes:
French Bread Braids
Harvest Vegetable Salad
Chili Corn Dog Pie
Baked Jambalaya
Salmon with Sour Cream Mustard Topping
Harvest Vegetable Salad
Chili Corn Dog Pie
Baked Jambalaya
Salmon with Sour Cream Mustard Topping
When I was growing up at home, those cookbooks put together by the food companies (producers of flour, dairy products, sugar, nut growers, etc...) were all we had. My oldest sister was on Kraft's mailing list and I think she tried every recipe they developed. Yes, chock full of their products and quite an ingenious way to boost their sales. Now that there are all those "clone" recipes, it's possible to make some of the things that are called for but that makes the recipe a several-step process. Still, what is a casserole without cheese? Or at least, sour cream. Heh.
ReplyDeleteI hope you and Sue are doing well, it's hot here and we are happy every time we get some rain. Hugs xoxoxo
Nowadays they put them on their websites. I find that I don't check them as much as I would a recipe book, but I do try, just to see what they have new. And yes, my family thinks you need cheese and sour cream. Hot here also and we have gotten some rain but can use more, the lawn is starting to dry up. Stay cool!
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