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The Best Casserole Cookbook Ever by Beatrice Ojakangas, Susie Cushner

By Beatrice Ojakangas, Susie Cushner

An exceptional cook dinner as soon as acknowledged casserole is a mix of thought and what's to be had. Beatrice Ojakangas should have had suggestion by means of the gallon to come back up with those 500 casseroles. From a breakfast of Eggs Florentine to a dinner of beef Chops with Apple Stuffing, quickly even the main casserole-wary prepare dinner might be dishing approximately those delights. Yummy treats like Parmesan and Sun-Dried Tomato Quiche and Strawberry Rhubarb Crisp are only correct for events. Even appetizers are reinvented in casserole shape! the simplest Casserole Cookbook Ever will encourage comforting dishes and leading edge feasts for any meal of the day regardless of what's within the refrigerator.

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Sample text

6. Before serving, preheat the oven to 400°F. Bake the slather, uncovered, for 10 to 15 minutes, until bubbly. Serve hot with slices of French bread. indd 45 2/21/08 12:32:03 PM ROASTED GARLIC AND ONION BEAN SPREAD The length of this recipe makes it look difficult. It is actually simple, especially if you roast the garlic and onion the day before you make the dip. They infuse this delicious hot dip with subtle flavors. SERVES 10 2 cans (16 ounces each) pinto beans, rinsed and drained 1. Preheat the oven to 400°F.

With butter. Place the chicken on a rack in a roasting pan and roast in the oven for 1½ hours, or until a leg jiggles easily and an instant-read thermometer inserted in the thigh reads 185°F. Or grill for 1 ½ hours, covered. Melt the butter and brush the chicken 2 or 3 times while grilling. Remove from the oven or grill and cool. Reduce the oven temperature to 325°F (or preheat the oven if you were grilling the chicken). 2. Wash the chicken and pat dry with paper towels. Squeeze lime juice over the chicken and in the cavity.

Serve with spoonfuls of the salsa. indd 61 2/21/08 12:32:05 PM TERRINE OF HERBS AND PORK Many years ago, I attended a weeklong series of cooking classes with Simone Beck (coauthor, with Julia Child, of the famed Mastering the Art of French Cooking, volumes I and II). ” I’ve adjusted and changed the recipe over the years. I like to bake this in a narrow enameled cast-iron terrine with a lid. After it has cooked and cooled, you can cut as many slices as you like and refrigerate the remainder. Because of all the herbs and spices, it keeps well and is wonderful for an impromptu lunch, served with a salad.

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