If you're a gourmet cook, you may not appreciate this book as much as
I do, but I know I'm gonna love it. It's Better Homes and Gardens 9 x
13, The Pan That Can.

Condensed soup is used in a lot of the recipes, but there are also a
great many that are truly from scratch. It's worth a look-see when
you're in a bookstore or browsing Amazon.

Okay, I'm done now.
Carol

Damsel in dis Dress said...

> If you're a gourmet cook, you may not appreciate this book as much as
> I do, but I know I'm gonna love it. It's Better Homes and Gardens 9 x
> 13, The Pan That Can.
>
> Condensed soup is used in a lot of the recipes, but there are also a
> great many that are truly from scratch. It's worth a look-see when
> you're in a bookstore or browsing Amazon.
>
> Okay, I'm done now.
> Carol


Is there a favorite recipe that you look up to judge a cookbook's value?

I'll give it a glance if I remember.

My last "new" cookbook was "The Joy of Cooking, 75th Anniversary Edition." I
thought the spaetzle recipe calling for baking powder was a novel idea.

Andy

"Damsel in dis Dress" wrote

> If you're a gourmet cook, you may not appreciate this book as much as
> I do, but I know I'm gonna love it. It's Better Homes and Gardens 9 x
> 13, The Pan That Can.
>
> Condensed soup is used in a lot of the recipes, but there are also a
> great many that are truly from scratch. It's worth a look-see when
> you're in a bookstore or browsing Amazon.

Thats ok! I always appreciate a few simple cook books!

Damsel in dis Dress wrote:
> If you're a gourmet cook, you may not appreciate this book as much as
> I do, but I know I'm gonna love it. It's Better Homes and Gardens 9 x
> 13, The Pan That Can.
>
> Condensed soup is used in a lot of the recipes, but there are also a
> great many that are truly from scratch. It's worth a look-see when
> you're in a bookstore or browsing Amazon.
>
> Okay, I'm done now.
> Carol
I would have thought that a 9x13 pan book would be all about cakes and
bars -- who knew? Share some of the ideas as you read along, please. I
think of condensed soup recipes as something for a deeper dish like a
casserole.
Janet

On Dec 21, 7:04*am, Damsel in dis Dress > wrote:
> If you're a gourmet cook, you may not appreciate this book as much as
> I do, but I know I'm gonna love it. *It's Better Homes and Gardens 9 x
> 13, The Pan That Can.
>
> Condensed soup is used in a lot of the recipes, but there are also a
> great many that are truly from scratch. *It's worth a look-see when
> you're in a bookstore or browsing Amazon.
>
> Okay, I'm done now.
> Carol

Dear(est) Damsel,
One of my favorite cookbooks was the Better Homes & Gardens
"Casseroles" - it's from that skinny hardbound collection of theirs.
I think I lost it in the move but most of the stuff I used I remember
- especially the "stratas". I also love their "Blender" cookbook.
Esp. for Blender Hollandaise. Better Homes and Gardens big red & white
"gingham" cookbook was my mom's "bible". I will look for the 9X13"
version . . . maybe I can cut the recipes in half and use an 8X8"
pan! ;-)
Lynn in Fargo
Merry ChristmaHannuKwaanzaSolstikah to you and Crash!

On Sun, 21 Dec 2008 05:04:40 -0800 (PST), Damsel in dis Dress
> wrote:

>If you're a gourmet cook, you may not appreciate this book as much as
>I do, but I know I'm gonna love it. It's Better Homes and Gardens 9 x
>13, The Pan That Can.
>
>Condensed soup is used in a lot of the recipes, but there are also a
>great many that are truly from scratch. It's worth a look-see when
>you're in a bookstore or browsing Amazon.
>
>Okay, I'm done now.
>Carol

This reminds of a cook book I saw years ago that used canned goods in
all the recipes. It was called "A man a can and a plan", and it came
with a can opener. I think it was targeting college kids and newbie
cooks.
Looked like it would be a fun cookbook.

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 12/14

Damsel in dis Dress wrote:
> If you're a gourmet cook, you may not appreciate this book as much as
> I do, but I know I'm gonna love it. It's Better Homes and Gardens 9 x
> 13, The Pan That Can.
>
> Condensed soup is used in a lot of the recipes, but there are also a
> great many that are truly from scratch. It's worth a look-see when
> you're in a bookstore or browsing Amazon.
>
> Okay, I'm done now.
> Carol

That sounds interesting (not the soup part). Maybe I can take a
look at New England Mobile Book Fair (the brick-and-mortar
relative of Jessica's Biscuit). If you ever want to see a lot of
cookbooks, that is the place. Of course, one could also topple
over from "cathedral neck".

--
Jean B.

Lynn from Fargo wrote:
> On Dec 21, 7:04 am, Damsel in dis Dress > wrote:
>> If you're a gourmet cook, you may not appreciate this book as much as
>> I do, but I know I'm gonna love it. It's Better Homes and Gardens 9 x
>> 13, The Pan That Can.
>>
>> Condensed soup is used in a lot of the recipes, but there are also a
>> great many that are truly from scratch. It's worth a look-see when
>> you're in a bookstore or browsing Amazon.
>>
>> Okay, I'm done now.
>> Carol
>
> Dear(est) Damsel,
> One of my favorite cookbooks was the Better Homes & Gardens
> "Casseroles" - it's from that skinny hardbound collection of theirs.
> I think I lost it in the move but most of the stuff I used I remember
> - especially the "stratas". I also love their "Blender" cookbook.
> Esp. for Blender Hollandaise. Better Homes and Gardens big red & white
> "gingham" cookbook was my mom's "bible". I will look for the 9X13"
> version . . . maybe I can cut the recipes in half and use an 8X8"
> pan! ;-)
> Lynn in Fargo
> Merry ChristmaHannuKwaanzaSolstikah to you and Crash!
I think that I have the BH&G Casseroles book. If there is anything you want
from the book, ask and I'll copy it for you.
Janet

"koko" > wrote in message
...
> On Sun, 21 Dec 2008 05:04:40 -0800 (PST), Damsel in dis Dress
> > wrote:
>
>>If you're a gourmet cook, you may not appreciate this book as much as
>>I do, but I know I'm gonna love it. It's Better Homes and Gardens 9 x
>>13, The Pan That Can.
>>
>>Condensed soup is used in a lot of the recipes, but there are also a
>>great many that are truly from scratch. It's worth a look-see when
>>you're in a bookstore or browsing Amazon.
>>
>>Okay, I'm done now.
>>Carol
>
> This reminds of a cook book I saw years ago that used canned goods in
> all the recipes. It was called "A man a can and a plan", and it came
> with a can opener. I think it was targeting college kids and newbie
> cooks.
> Looked like it would be a fun cookbook.
>
> koko
> There is no love more sincere than the love of food
> George Bernard Shaw
> www.kokoscorner.typepad.com
> updated 12/14

My sister bought that for her 12 year old son. I don't know if he every
used it though...Sharon

On Dec 21, 8:31*am, "Janet Bostwick" > wrote:
>
> Damsel in dis Dress wrote:> If you're a gourmet cook, you may not appreciate this book as much as
> > I do, but I know I'm gonna love it. *It's Better Homes and Gardens 9 x
> > 13, The Pan That Can.
>
> I would have thought that a 9x13 pan book would be all about cakes and
> bars -- who knew? *Share some of the ideas as you read along, please. *I
> think of condensed soup recipes as something for a deeper dish like a
> casserole.

I had the opposite reaction to yours. I was expecting mostly
casseroles, and there's a huge variety of goodies in there. Here's
another sample recipe:


Creamy White Artichoke Lasagna

9 dried lasagna noodles
3 tablespoons olive oil
2 9-ounce packages frozen artichoke hearts, thawed and halved
1/2 cup pine nuts
4 cloves garlic, minced
1 15-ounce carton ricotta cheese
1 cup finely shredded Parmesan cheese (4 ounces)
1 cup snipped fresh basil
1 egg
3/4 teaspoon salt
1 cup chicken broth or vegetable broth
1/4 cup all-purpose flour
2 cups half-and-half or light cream
1 cup shredded mozzarella cheese (4 ounces)

Preheat oven to 350F. Cook lasagna noodles according to package
directions; drain well. Rinse with cold water; drain well. Place
lasagna noodles in a single layer on a sheet of foil; set aside.

In a large saucepan heat 2 tablespoons of the oil over medium heat.
Add artichokes, pine nuts, and half of th garlic. Cook for 2 to 3
minutes or until artichokes are tender, stirring frequently. Transfer
to the large bowl, Stir in ricotta cheese, 1/2 cup of the Parmesan
cheese, 1/2 cup of the basil, the egg, and salt.

For sauce, in a small bowl combine broth and flour. In the same
saucepan heat the remaining 1 tablespoon oil over medium heat. Add
the remaining garlic; cook and stir until garlic is tender. Stir in
flour mixture and half-and-half. Cook and stir until mixture is
thickened and bubbly. Remove from heat. Stir in the remaining 1/2
cup basil.

In a small bowl combine mozzarella cheese and the remaining 1/2 cup
Parmesan cheese.

Spread about 1 cup of the sauce evenly in an ungreased 9x13-inch
baking pan or baking dish. Arrange three of the cooked lasagna
noodles over the sauce in the pan or dish. Spread with one-third of
the artichoke mixture and one-third of the remaining sauce. Sprinkle
with 1/2 cup of the mozzarella cheese mixture. Repeat layers two more
times, starting with noodles and ending with mozzarella cheese
mixture.

Bake, uncovered, for 35 to 40 minutes or until edges are bubbly and
top is lightly browned. Let stand for 15 minutes before serving.

Makes 12 servings.

On Dec 21, 2:37*pm, Damsel in dis Dress > wrote:
> On Dec 21, 9:03*am, Lynn from Fargo > wrote:
>
>
>
>
>
> > On Dec 21, 7:04*am, Damsel in dis Dress > wrote:
>
> > > If you're a gourmet cook, you may not appreciate this book as much as
> > > I do, but I know I'm gonna love it. *It's Better Homes and Gardens 9 x
> > > 13, The Pan That Can.
>
> > > Condensed soup is used in a lot of the recipes, but there are also a
> > > great many that are truly from scratch. *It's worth a look-see when
> > > you're in a bookstore or browsing Amazon.
>
> > Dear(est) Damsel,
> > One of my favorite cookbooks was the Better Homes & Gardens
> > "Casseroles" - it's from that skinny hardbound collection of theirs.
> > I think I lost it in the move but most of the stuff I used I remember
> > - especially the "stratas". *I also love their "Blender" cookbook.
> > Esp. for Blender Hollandaise. Better Homes and Gardens big red & white
> > "gingham" cookbook was my mom's "bible". *I will look for the 9X13"
> > version *. . . maybe I can cut the recipes in half and use an 8X8"
> > pan! *;-)
> > Lynn in Fargo
> > Merry ChristmaHannuKwaanzaSolstikah to you and Crash!

Right back atcha!

> This is a 400+ page, spiral bound, soft cover book with 370+ recipes.
> The chapters a
>
> * Breakfast Stratas and Egg Dishes
> * Coffee Cakes, French Toast, and Rolls
> * Lasagnas

<insert Casseroles here>

> * Meats
> * Poultry Dishes
> * Fish, Seafood, and Vegetarian Dishes
> * Sides and Salads
> * Cakes for All Occasions
> * Bars
> * Brownies
> * Puddings, Cobblers, Crisps, and More
> * ... and Meat and Poultry Roasting Charts

"Damsel in dis Dress" > wrote in message
...
> If you're a gourmet cook, you may not appreciate this book as much as
> I do, but I know I'm gonna love it. It's Better Homes and Gardens 9 x
> 13, The Pan That Can.
>
> Condensed soup is used in a lot of the recipes, but there are also a
> great many that are truly from scratch. It's worth a look-see when
> you're in a bookstore or browsing Amazon.
>
> Okay, I'm done now.
> Carol

Sounds interesting.

I am not sure any here are "true" gourmet cooks. Wanna be gourmet cooks
sure.

Dimitri

On Dec 21, 3:34*pm, "Dimitri" > wrote:
> "Damsel in dis Dress" > wrote in ...
>
> > If you're a gourmet cook, you may not appreciate this book as much as
> > I do, but I know I'm gonna love it. *It's Better Homes and Gardens 9 x
> > 13, The Pan That Can.
>
> > Condensed soup is used in a lot of the recipes, but there are also a
> > great many that are truly from scratch. *It's worth a look-see when
> > you're in a bookstore or browsing Amazon.
>
> > Okay, I'm done now.
> > Carol
>
> Sounds interesting.
>
> I am not sure any here are "true" gourmet cooks. Wanna be gourmet cooks
> sure.
>
> Dimitri

Dunno, there are a lot of IMPRESSIVE cooks here, how's that?

I think I'll get more use out of this one cookbook than all my others,
combined. We're not fancy-dancy eaters, and these look, for the most
part, like recipes for regular folks. Better Homes and Gardens is
good that way. This one will live in the pantry, where it will always
be handy. Dang, that almost rhymed!

Carol

Damsel in dis Dress wrote:
> If you're a gourmet cook, you may not appreciate this book as much as
> I do, but I know I'm gonna love it. It's Better Homes and Gardens 9 x
> 13, The Pan That Can.
>
> Condensed soup is used in a lot of the recipes, but there are also a
> great many that are truly from scratch. It's worth a look-see when
> you're in a bookstore or browsing Amazon.
>

I have a small 9X13 pan cookbook that I got years ago--covers
everything from breakfast to bar cookies. It has some wonderful
recipes in it, especially for going to potlucks and things like that.
The BH&G one sounds worth checking out, except I'm trying to keep from
buying more cookbooks for a while...

pat

"Damsel in dis Dress" > wrote in message
...
On Dec 21, 3:34 pm, "Dimitri" > wrote:
> "Damsel in dis Dress" > wrote in
> ...
>
> > If you're a gourmet cook, you may not appreciate this book as much as
> > I do, but I know I'm gonna love it. It's Better Homes and Gardens 9 x
> > 13, The Pan That Can.
>
> > Condensed soup is used in a lot of the recipes, but there are also a
> > great many that are truly from scratch. It's worth a look-see when
> > you're in a bookstore or browsing Amazon.
>
> > Okay, I'm done now.
> > Carol
>
> Sounds interesting.
>
> I am not sure any here are "true" gourmet cooks. Wanna be gourmet cooks
> sure.
>
> Dimitri

Dunno, there are a lot of IMPRESSIVE cooks here, how's that?

I think I'll get more use out of this one cookbook than all my others,
combined. We're not fancy-dancy eaters, and these look, for the most
part, like recipes for regular folks. Better Homes and Gardens is
good that way. This one will live in the pantry, where it will always
be handy. Dang, that almost rhymed!

Carol

Me too, tonight left over Tri tip about 1/3, uncooked and cubed, braised in
Chicken stock & green chili sauce from a can and a can of green chilies.
Onion, celery & carrot as well. Not sure how I'm going to serve it yet.
Maybe I'll add some potatoes and serve as a stew or serve over rice.

Nothing fancy.

Dimitri

Dimitri

Damsel in dis Dress wrote:
> On Dec 21, 8:31 am, "Janet Bostwick" > wrote:
>>
>> Damsel in dis Dress wrote:> If you're a gourmet cook, you may not
>> appreciate this book as much as
>>> I do, but I know I'm gonna love it. It's Better Homes and Gardens 9
>>> x 13, The Pan That Can.
>>
>> I would have thought that a 9x13 pan book would be all about cakes
>> and
>> bars -- who knew? Share some of the ideas as you read along, please.
>> I
>> think of condensed soup recipes as something for a deeper dish like a
>> casserole.
>
> I had the opposite reaction to yours. I was expecting mostly
> casseroles, and there's a huge variety of goodies in there. Here's
> another sample recipe:
>
>
> Creamy White Artichoke Lasagna
> > Makes 12 servings
snip yummy recipe
..Thank you, it sounds great. Unfortunately, I'm awake and hungry at 3:15 am
and I can't have a piece of that lasagna. No condensed soup in the recipe?
Maybe the chicken broth is it. Thanks again
Janet

On Sun, 21 Dec 2008 12:55:14 -0800 (PST), Damsel in dis Dress wrote:

> On Dec 21, 7:29*am, Andy > wrote:
>
>> Is there a favorite recipe that you look up to judge a cookbook's value?
>
> Okay, since Janet was asking about casserole-type things, I'll post
> one of those. I haven't tried any of the recipes yet, but since I
> love Reubens, I'll post the following. I don't do the dressing with
> my sandwiches, so will probably leave it out of the casserole. Maybe
> substitute cream of onion soup for moisture??? There's also a Reuben
> breakfast strata, minus the sauerkraut (which I would serve on the
> side, even it if was breakast). I'll try to post a variety of
> samplings.
>
> Oh, NOW I read and *comprehend* what you wrote. No, there isn't a
> single recipe I judge by. I go by whether or not I'd use more than a
> handful of recipes in a book. I'd use a LOT of the recipes in this
> book!
>
> Reuben Sandwich Casserole
>
<snip>

i've had too many poorly executed reubens to countenance a casserole
version. some of them were already halfway there.

your pal,
blake

On Sun, 21 Dec 2008 13:34:01 -0800, Dimitri wrote:

> "Damsel in dis Dress" > wrote in message
> ...
>> If you're a gourmet cook, you may not appreciate this book as much as
>> I do, but I know I'm gonna love it. It's Better Homes and Gardens 9 x
>> 13, The Pan That Can.
>>
>> Condensed soup is used in a lot of the recipes, but there are also a
>> great many that are truly from scratch. It's worth a look-see when
>> you're in a bookstore or browsing Amazon.
>>
>> Okay, I'm done now.
>> Carol
>
> Sounds interesting.
>
> I am not sure any here are "true" gourmet cooks. Wanna be gourmet cooks
> sure.
>
> Dimitri

i think most everyone here is interested in making food that at least
tastes good, if not quite extraordinary. some will go to great lengths to
do so, others will not.

your pal,
blake

On Mon 22 Dec 2008 11:50:18a, blake murphy told us...

> On Sun, 21 Dec 2008 13:34:01 -0800, Dimitri wrote:
>
>> "Damsel in dis Dress" > wrote in message
>> news:139d5643-a32c-4225-aeef-ae05b475c352
@z28g2000prd.googlegroups.com...
>>> If you're a gourmet cook, you may not appreciate this book as much as
>>> I do, but I know I'm gonna love it. It's Better Homes and Gardens 9 x
>>> 13, The Pan That Can.
>>>
>>> Condensed soup is used in a lot of the recipes, but there are also a
>>> great many that are truly from scratch. It's worth a look-see when
>>> you're in a bookstore or browsing Amazon.
>>>
>>> Okay, I'm done now.
>>> Carol
>>
>> Sounds interesting.
>>
>> I am not sure any here are "true" gourmet cooks. Wanna be gourmet cooks
>> sure.
>>
>> Dimitri
>
> i think most everyone here is interested in making food that at least
> tastes good, if not quite extraordinary. some will go to great lengths
to
> do so, others will not.
>
> your pal,
> blake
>

Some will go to great lengths to make even unpalatable food.

"blake murphy" > wrote in message
...
> On Sun, 21 Dec 2008 12:55:14 -0800 (PST), Damsel in dis Dress wrote:
>
>> On Dec 21, 7:29 am, Andy > wrote:
>>
>>> Is there a favorite recipe that you look up to judge a cookbook's value?
>>
>> Okay, since Janet was asking about casserole-type things, I'll post
>> one of those. I haven't tried any of the recipes yet, but since I
>> love Reubens, I'll post the following. I don't do the dressing with
>> my sandwiches, so will probably leave it out of the casserole. Maybe
>> substitute cream of onion soup for moisture??? There's also a Reuben
>> breakfast strata, minus the sauerkraut (which I would serve on the
>> side, even it if was breakast). I'll try to post a variety of
>> samplings.
>>
>> Oh, NOW I read and *comprehend* what you wrote. No, there isn't a
>> single recipe I judge by. I go by whether or not I'd use more than a
>> handful of recipes in a book. I'd use a LOT of the recipes in this
>> book!
>>
>> Reuben Sandwich Casserole
>>
> <snip>
>
> i've had too many poorly executed reubens to countenance a casserole
> version. some of them were already halfway there.
>
> your pal,
> blake
>

my wife makes that and it's always the first to go at parties.

--
C.D

On Mon, 22 Dec 2008 18:45:35 GMT, blake murphy
> wrote:

>> Reuben Sandwich Casserole
>>
> <snip>
>
>i've had too many poorly executed reubens to countenance a casserole
>version. some of them were already halfway there.

I'm with you Blake. Everything was there so just make a sandwich. It
actually reminded me of the ruben dip recipe that's been talked about
here before. I've had that along with a BLT dip that Louise used to
make before I refined her and both are pretty trailer trashy.
Cassoroles and hotdishes just aren't my favorite meals.

Lou

On Mon, 22 Dec 2008 16:43:34 -0500, "C.D" > wrote:

>> Reuben Sandwich Casserole
>>>
>> <snip>
>>
>> i've had too many poorly executed reubens to countenance a casserole
>> version. some of them were already halfway there.
>>
>> your pal,
>> blake
>>
>
>my wife makes that and it's always the first to go at parties.

Doesn't surprise me. My SO has made a BLT dip and it gets scarfed up.
One of our friends makes a taco dip that vanishes also. Both are
disgusting crap.

Lou

On Mon, 22 Dec 2008 16:43:34 -0500, C.D wrote:

> "blake murphy" > wrote in message
> ...
>> On Sun, 21 Dec 2008 12:55:14 -0800 (PST), Damsel in dis Dress wrote:
>>
>>> On Dec 21, 7:29 am, Andy > wrote:
>>>
>>>> Is there a favorite recipe that you look up to judge a cookbook's value?
>>>
>>> Okay, since Janet was asking about casserole-type things, I'll post
>>> one of those. I haven't tried any of the recipes yet, but since I
>>> love Reubens, I'll post the following. I don't do the dressing with
>>> my sandwiches, so will probably leave it out of the casserole. Maybe
>>> substitute cream of onion soup for moisture??? There's also a Reuben
>>> breakfast strata, minus the sauerkraut (which I would serve on the
>>> side, even it if was breakast). I'll try to post a variety of
>>> samplings.
>>>
>>> Oh, NOW I read and *comprehend* what you wrote. No, there isn't a
>>> single recipe I judge by. I go by whether or not I'd use more than a
>>> handful of recipes in a book. I'd use a LOT of the recipes in this
>>> book!
>>>
>>> Reuben Sandwich Casserole
>>>
>> <snip>
>>
>> i've had too many poorly executed reubens to countenance a casserole
>> version. some of them were already halfway there.
>>
>> your pal,
>> blake
>>
>
> my wife makes that and it's always the first to go at parties.

i'll take your word for it, but it still doesn't sound like my cup of tea.

your pal,
blake