Tuesday, September 29, 2009

The Potluck Club Cookbook

by Linda Evans Shepherd & Eva Marie Everson
Revell Publishing

If you have read any of The Potluck Club books then you will love this cookbook. If you have never read any of The Potluck Club books then you will still love it. so, either way you would get a lot out of this great cookbook. My son, Ben, who is 8, loves to cook. We like to look at cookbooks and see what we would like to try. There were so many in this cookbook that we did not know where to start.
I do wish their were pictures of some of the dishes, if not all. It would have been lots of fun if Linda and Eva were in some of them. I think it would have made it more personable, kind of like their books. But, of course if you ask my friend, Tami, she will just say that I like cookbooks with pictures. I do not tend to buy a cookbook if there are no pictures so I am not sure I would have picked it if I was not sent it. However I am glad they did.
Throughout the book there are personal notes and tidbits from the authors. This makes it enjoyable to read too.
Don't know what to make? Need easy down to earth recipes? Get this cookbook~ NOW!!
"Available September 2009 at your favorite bookseller from Revell, a division of Baker Publishing Group."

Are you still not sure? Try one of these recipes from the cookbook:

Grandmother’s Coconut Chess Pie
2 eggs
1 Tbsp. flour (should be heaping)
1/8 tsp. salt
¼ Cup white sugar
¾ Cup white Karo syrup
1 tsp. vanilla
unbaked pie shell
¼ lb. butter
12-14 oz. coconut (can or bag)

Beat eggs well and set aside. In mixing bowl blend flour, salt, and sugar, then add eggs. Next add syrup and vanilla, beat until well mixed. Pour mixture into unbaked pie shell. Slice butter into thick slices and cover top of pie. Sprinkle coconut on top of pie and bake for about 1 hour in 300 degree oven or until firm and brown.
Serves 8

Linda: “I inherited this recipe from my Grandmother Evans. It’s one of the best pies I’ve ever tasted!” (Page 83)

Corn Pudding au Gratin

1 (15 oz) can creamed corn
2 Tbsp. flour
1 cup diced cheese
1/8 tsp. black pepper
2 Tbsp. margarine
2 eggs
1 cup milk
1 cup buttered bread crumbs

Preheat oven to 350 degrees. Combine corn, flour, cheese and pepper; mix well. Add melted margarine and well-beaten eggs. Warm milk and add to mixture. Pour into 1 ½ quart casserole pan that has been sprayed with cooking spray. Cook in oven until pudding begins to set, then sprinkle buttered bread crumbs over the top and reduce heat to 325 and bake until firm. If bread crumbs are not sufficiently brown when pudding is firm, turn to broil briefly. Cooking time is about 30 – 40 minutes.

Eva: “This recipe reheats nicely.” (Page 169)

Linda’s Chicken Tortilla Casserole

2 ½ Tbsp. chopped onions
¼ cup butter
3 Tbsp. flour
1 ½ cups milk
¾ cup chicken broth
1 tsp. salt
3 Tbsp. jalapeno peppers
1 ½ cups chopped canned tomatoes (stewed)
3 cups cubed chicken, cooked
½ cup shredded cheese
12 tortillas, cut into 1-inch strips

Sauté onions in butter, then add flour and cook until mixture is bubbly. Stir in milk and broth gradually. Stir in salt, peppers, and tomatoes.
In casserole dish, layer chicken, cheese, then strips of tortillas. Pour sauce over layers then sprinkle casserole with cheese.
Bake at 350 degrees for 30 minutes or until bubbly. Serve hot.
Serves 6-8.

Linda: “You can’t go wrong with this tasty dish. It’s a potluck crowd favorite.” (Page 130)

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