Desserts > Mom’s Apple Crisp
From the kitchen of Karen Van Evera
This is the apple crisp that mom always makes. It has graham crackers in it. Yum!
Soups & Stews > Chili
From the kitchen of Better Homes and Gardens
You can prepare this hearty soup on the range top to save time or slowly in a crockery cooker.
Pasta, Rice & Grains > Indonesian Rice Bowl
From the kitchen of New York Newsday
Contains shredded chicken, peas and rice in a peanut sauce. Assumes you have a rice cooker, but the instructions below accommodate boiling rice without one. Makes 4 servings.
Eggs, Cheese and Legumes > Gruyere and Potato Gratin
An excellent accompaniment to any roast or grilled meats, this also makes a great lunch or brunch dish with a green salad and fruit for dessert.
Makes about 4 generous servings as a side dish, less as a light main course.
Poultry > Vegetable Stuffing
From the kitchen of Kathleen Van Evera
5 cups stuffing @ 410 calories per cup
Desserts > Fifield’s Blueberry Crumb Cobbler
From the kitchen of Emeril Lagasse
It’s named after Emeril’s good friend Jim Fifield who always comes into Emeril’s restaurant. This blueberry crumble will melt in your mouth. So push the old coffee cake aside replace it with a berry special treat.
(Recipe copyright © 2000, Emeril Lagasse)
Cookies > Ultimate Brownie Recipe
This is the best one I’ve found. It makes super moist brownies − almost too moist, so I’m thinking of cutting down the butter, perhaps? I don’t know. Anyway − I would have brought them in but EVERYONE ATE THEM!!!!
From The New Basics Cookbook