When Myrna brought this book to coffee time, I took it home and decided I had to have one too. It was published in 1982, and is full of great recipes that use basic foods and few mixes. There are appetizers and soups, meats, poultry, fish and shellfish, vegetables and fruits, and, needless to say, great chapters on baking, like yeast breads, quick breads, cakes, pies and pastry and cookies.
All the recipes have numbered steps, which make them easy to read and follow.
If you are not a shortening user, I found I could usually substitute butter, lard or an oil, depending on the recipe. The photos and presentation are surprisingly sophisticated and the recipes are not just basics but have a nice twist on the usual.
If you are not a shortening user, I found I could usually substitute butter, lard or an oil, depending on the recipe. The photos and presentation are surprisingly sophisticated and the recipes are not just basics but have a nice twist on the usual.
We liked it very much; the recipes below are just a handful of the bounty from Crisco Cooking.
Mini Meat Loaves
Honey Batter Rolls
Cheesy Vegetable Tarts
Honey Walnut Cake
Almond Crunchies
Chicken Strogonoff
Mini Meat Loaves
Honey Batter Rolls
Cheesy Vegetable Tarts
Honey Walnut Cake
Almond Crunchies
Chicken Strogonoff
These old cookbooks are the best!
ReplyDeleteThat is why both of us have more of the older cookbooks then the newer ones. Did you notice the portion sizes are usually smaller in the older books?
DeleteI have this cookbook, too, and I agree with your assessment! The recipes are doable and have interesting flavors. I have a note that I tried Zesty Beef Turnovers on p. 29 in 2013, and they were good. :) I am sure I tried more!
ReplyDeleteI'm turning into quite the copy cat lol. My copy of Crisco Cooking arrived today and I'm looking forward to diving into it tonight. I sometimes read cookbooks like others read novels.
ReplyDeleteCarol in NC
I don't think you'll be disappointed!
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