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Oh, Dearest Mother, Sweetest Virgin of Altagracia, our Patroness. You are our Advocate and to you we recommend our needs. You are our Teacher and like disciples we come to learn from the example of your holy life. You are our Mother, and like children, we come to offer you all of the love of our hearts. Receive, dearest Mother, our offerings and listen attentively to our supplications. Amen.

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5athome
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Posted: Dec 19 2005 at 7:04pm \| IP Logged

Tonite we tried and loved a soup recipe in Cooking for a Crowd by Susan Wyler. It was nice not to have to triple or double the recipe just to feed the family. Has anyone else come across a cookbook they love?

Cay Gibson
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Posted: Dec 20 2005 at 7:23am \| IP Logged

When my oldest ds asked what I'd like for Christmas I told him about this cookbook I spotted at Cracker Barrell: Homespun Christmas. I'm not sure if that's the one I'll end up with.

We all know how men shop.

But I love all the Gooseberry Patch cookbooks anyway.

Last Christmas, I bought all the godmothers:
Cooking with Cajun Women

I'm picky about cookbooks. THey have to have something "extra" in them. The Goosberry Patch cookbooks have lots of ideas and quotes and tips and suggestions throughout. Cooking with Cajun Women shares stories by Cajun women about their memories of cooking, family, and Cajun living.

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Cay Gibson
"There are 49 states, then there is Louisiana." ~ Chef Emeril
wife to Mark '86
mom to 5
Cajun Cottage Under the Oaks

lilac hill
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Posted: Dec 20 2005 at 10:11am \| IP Logged

I am a fan of Cook's Illustrated and receive the bound edition yearly-definately one of my favorite Christmas gifts. The online index takes me to the recipes I want and reading through is relaxing and funny because of the editor's comments thrown in.
I like knowing the "whys"-why do I brown, brine, seaon early, or heat to a certain temp.
The Fannie Farmer cookbook I have is a newer edition, for waffles, pancakes, biscuits and water rolls,preferred the one I purchased in the '80's, better dumplings for stew.
viv

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Viv
Wife to Rick (7/83), Mom to dd#1(6/87), dd#2(1/90), and dd#3(6/94) in central PA.

Donna
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Posted: Dec 20 2005 at 3:26pm \| IP Logged

lilac hill wrote:

The Fannie Farmer cookbook I have is a newer edition, for waffles, pancakes, biscuits and water rolls,preferred the one I purchased in the '80's, better dumplings for stew.

And, may I say....Viv makes the best water rolls in town

!!!

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Tina P.
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Posted: Dec 21 2005 at 4:23am \| IP Logged

I'm actually enjoying doubling and tripling recipes because my children help me and they're learning to double and triple fractions.

I have to echo Cay in her love of Gooseberry Patch books (I have Home for the Holidays and Cozy Home), but I have a couple of other favorites as well. One is Fix it and Forget it.

Two other cookbooks called Six Ingredients or Less are nice (one is a slow cooker recipe book), but the newer version has more recipes. These ones are handy when you're running out of groceries!

Another favorite is: Family Health Cookbook You're busier when you make these meals (the ones I chose ot make, anway), but they turn out beautifully. Maybe you could use this once a month for a special family meal.

Favorite Children's cookbooks include:

The Usborne Beginner's Cookbook

and

Farmyard Tales Cook Book

These two in particular are great for their plethora of measurements and good, quality recipes. Also, a bonus for me, these books have lots of meatless recipes with tons of protein.

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Bridget
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Posted: Dec 21 2005 at 7:29am \| IP Logged

This is my new favorite. It has homey, wholesome recipes that make large quantities and was written by a mom of 11. Marmee's Family Cookery Book can be seen here

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Bridget, happily married to Kevin, mom to 8 on earth and a small army in heaven
Our Magnum Opus

5athome
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Posted: Dec 21 2005 at 8:50am \| IP Logged

Wow - I knew you all would have great suggestions. Thank you!

Cay Gibson
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Posted: Aug 23 2006 at 7:53am \| IP Logged

Karen E. is taking suggestions on meal planning at her blog. Which sent me back here looking for cookbook suggestions because I am so there right now.

I've been using Fix it and Forget it Lightly cookbook for the past three weeks or so...since my b-i-l came home after open heart surgery. I send a serving of whatever I cook over to their house to give my s-i-l a break from cooking.

The recipes are easy, do-able, health conscious (without being

). You just place everything in the slow cooker and there's no stirring, no watching, no waiting, no slaving.

Example: we have eye doctor appt. this afternoon. At noon I'll put everything in the slow cooker and know that when we get home later (ie: hard working starving dh), a nice meal will be awaiting us.

We've been very pleased with it. Just thought I'd give it a

.

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Cay Gibson
"There are 49 states, then there is Louisiana." ~ Chef Emeril
wife to Mark '86
mom to 5
Cajun Cottage Under the Oaks

Elizabeth
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Posted: Aug 23 2006 at 8:07am \| IP Logged

Cay Gibson wrote:

When my oldest ds asked what I'd like for Christmas I told him about this cookbook I spotted at Cracker Barrell: Homespun Christmas. I'm not sure if that's the one I'll end up with.

We all know how men shop.

Cay,
What's the difference between Cajun and Creole cooking?

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Elizabeth Foss is no longer a member of this forum. Discussions now reflect the current management & are not necessarily expressions of her book, *Real Learning*, her current work, or her philosophy. (posted by E. Foss, Jan 2011)

Cay Gibson
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Posted: Aug 23 2006 at 9:24am \| IP Logged

Elizabeth wrote:

Cay,
What's the difference between Cajun and Creole cooking?

Can you believe I had to go goggling for creole?

No, honestly, in Louisiana, New Orleans is defined as Creole. Lafayette and everything west of it is defined as Cajun French. So I'm not familiar with the Creole style though I suspect it's a kissing cousin to Cajun style. They both have lots of Spanish influence.

These foods are all defined by spices and gravies.

Here's what came up in google:

What's the difference between Creole and Cajun?

"What is the difference between Creole and Cajun cooking? Most Louisiana chroniclers claim the answer is simple. Many Creoles were rich planters and their kitchens aspired to grande cuisine. Their recipes came from France or Spain as did their chefs. By using classic French techniques with local foodstuffs, they created a whole new cuisine, Creole cooking.

On the other hand, the Acadians, pronounced <uh-CADE-ee-uns>, later contracted to Cajun, were a tough people used to living under strenuous conditions. They tended to serve strong country food prepared from locally available ingredients. It was pungent, peppery and practical since it was all cooked in a single pot. Thus Cajun cuisine was born.

While both cuisines are distinct, there are cross references. Rice is a staple of both and Creole and Cajun chefs usually start dish by making a roux of oil and flour. In addition, there are many common ingredients such as crab, river shrimp, lake shrimp, oysters, crawfish, freshwater and saltwater fish, plus squirrels, wild turkeys, ducks, frogs, turtles, pork, homemade sausages, beans of all kinds, tomatoes, okra, yams, pecans, oranges and wines, liqueurs and brandy.

There is one rule that both the Creoles and Cajuns agree upon and that is that there is no one rule and no one recipe when it comes to matters of food. There are hundreds of different recipes for gumbo, jambalaya, turtle soup and they are all right because no one is wrong. Privately, they know that everything they cook is original, because their kitchens are kitchens of "ad lib". They are experimenting, creating, changing, always trying to make it taste better."

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Cay Gibson
"There are 49 states, then there is Louisiana." ~ Chef Emeril
wife to Mark '86
mom to 5
Cajun Cottage Under the Oaks

Cathmomof8
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Posted: Aug 28 2006 at 7:06am \| IP Logged

I love to crockpot cook w/ FIX IT AND FORGET IT too but need to check out the 'lightly' version. Someone showed me a cookbook called, I think DINNER ON A DIME that looked great. But I think dh would fall over if I bought another cookbook. Off to see if the library has it and the lightly crockpot one....

Theresia

kristina
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Posted: Aug 28 2006 at 11:56am \| IP Logged

I loaned out my Fix it and Forget it and have yet to ask for it back. I do have the Fix it and Forget it for Entertainling and Fix it and Forget it Lightly. If any of you have either of those, which recipes came out really good? My husband really dislikes the crockpot

, but I want to convince him otherwise. I tried doing a whole chicken and put it on high for a couple of hours and the rest of the afternoon on low. The whole thing fell apart and he was not impressed. We have boneless chicken breasts in the freezer, but he has said that it would be a shame to waste them on a crock meal. My only requirement is no canned soup in the recipe.

We eat meat free several nights per week. On nights that we do serve meat, my husband would prefer meats that he likes, (no cube steak, no pot roast, etc..).

We use the roasting stone, broiler, gas grill, grill pan or George Forman grill to prepare meat, but rarely the crockpot (which would be a wonderful timesaver!). Any suggestions?

Blessings,

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JennGM
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Posted: Aug 28 2006 at 1:57pm \| IP Logged

kristina wrote:

No suggestions...I don't use the crockpot as much, either. I know it's a timesaver. I do pick meals that can easily cook on the stovetop or in the oven, and I also do a lot of grilling. We're not big fans of the all-in-one-dish meals, except for stews and pot roasts (dh). Food allergies make a great excuse to limit ourselves on that -- after all, most casseroles have cheese or milk in them.

I find a lot of great recipes when I look for Mediterranean or Spanish style cooking. Very simple, healthy, and pretty easy. My Kitchen in Spain is one I love to use.

I'm sure this is no help...my cooking is SOO different from most families! But I just want to say, I know what you mean about minimal crockpot.

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Jennifer G. Miller
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'07
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JennGM
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Posted: Aug 28 2006 at 2:05pm \| IP Logged

Kristina,

One more thought...have you looked over Rachel Ray's cookbooks?

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Jennifer G. Miller
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kristina
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Posted: Aug 28 2006 at 2:58pm \| IP Logged

JennGM wrote:

Kristina,

One more thought...have you looked over Rachel Ray's cookbooks?

Yes, I have a few of her books and several printed recipes from her show. I have made some of her dishes. Her Cioppino is literally the-best-thing-I-have-ever-made, but I only make it on Christmas because it is $35 to make (an expensive one pot meal

) and only the grandparents, 1/2 of our children and myself will eat it.

We have made RR's pastas, soups, several things. I do like the way she uses fresh ingredients and gets it done quick, but I am embarrassed to admit that what takes her half an hour can sometimes take me twice as long. Perhaps it is because she does not have either little hands that wish to help or small toddlers underfoot, never mind my inexperience in the kitchen. I have had to learn to cook over just the past ten years.

I am hoping to find a foolproof dish that would change dh's mind about the crockpot. Sometimes I get frustrated and tell him that he is being too fussy. However, he works hard and is willing to eat less costly and time intensive meals most of the time so if he expects our meat meals to be simple, but selective (no roasts or dark chicken..) then I could at least comply. Not to mention that most of the time he helps me cook. Last year he once surprised me with a one week meal plan from RR's cookbooks of meals he was willing to try complete with inventory taken of ingredients we already had and a list to shop for. I was so moved that he did that.

Thanks for the suggestion.

Blessings,

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kristina

yesterthoughts

5athome
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Posted: Aug 28 2006 at 6:41pm \| IP Logged

2 really easy crockpot meals we like:

pour small layer of bbq sauce in bottom of pot
top with 4 boneless chicken breast halves - these can be fresh or frozen
pour a little bbq over top of chicken
cook on low for about 4 hours
shred chicken with a fork and put in bowl. add bbq as needed to make moist
I serve on buns (with jalapenoes for dh who loves spicy)

buy rarest thin sliced roast beef in store
put in crock on low in beef broth
serve on buns with broth as sauce on the side like a french dip
I also saute onions & peppers and top with that and thinly sliced cheese

ElisabethGrace
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Posted: Aug 28 2006 at 7:34pm \| IP Logged

Here are two "recipes" for the crockpot that we love.

Santa Fe Chicken
2 cans corn, drained (I use organic canned corn or frozen corn most of the time now.)
2 cans black beans (Same thing. I usually use organic canned or home frozen.)
Boneless skinless chicken breasts
Your favorite salsa (I use about two cups.)
Shredded cheese
Tortillas
Sour cream, etc.

Dump one can each corn and beans into CP. Add a layer of chicken breasts. Pour salsa over chicken. Repeat with another layer of same. Cook on high about 3 hours, then turn to low for several more. (I'm sorry I'm not more specific. I think it depends on how large your CP is and how full you've filled it.) Before serving, shred the chicken breasts with two forks. Alternatively, you could chop the chicken up before adding to the CP. This would cut way down on the cooking time.

You can serve this with the shredded cheese, tortillas, sour cream, etc. We serve this in bowls and add a salad of greens to this meal.

Mock Lasagne
Your favorite fresh or frozen ravioli (I've also used tortellini.)
Your favorite red pasta sauce
Italian sausages, crumbled, cooked and drained (I omit these if I use meat ravioli and sauce with meat already in it. You can also use chicken or ground beef.)
Mozarella cheese

Pour enough sauce in your CP to cover the bottom. Layer ravioli, sauce, sausage and cheese. Continue layering until CP is full or you've layered enough for your family.

Cook on high for about an hour & the rest of the day (4 or so hours) on low.

I love both of these recipes. They are so fast and easy and you can tailor them to your family's tastes.

Hope this is helpful.
Angela

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hylabrook1
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Posted: Aug 29 2006 at 5:03pm \| IP Logged

My two favorite cookbooks are (1) for regular dinners, main dishes - Saving Dinner. Nice, seasonally appropriate recipes, makes use of the best/fresh things; the recipes and serving suggestions are balanced, nutritious, and even though they tend to be on the quick side they do not use prepared/prepackaged foods, so they are cheap and not full of preservatives and sodium overload.
(2) For baking, the Fannie Farmer Cookbook I got in 1983 -
anything we've baked from there has come out right, which is not always true of recipes from other sources; if it says "bake for 20 minutes", that's how long it takes to bake! None of that second-guessing, "Is it really ready and I just don't get it?" and then when you try to eat it, you KNOW you didn't get it!

Those are my two most reliable sources.

Peace,
Nancy

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