The only thing I like about the BH&G cookbook was the table of measurements and list of substitutions in the very back. I was making a stew out of it early in my marriage and called her to ask what bay leaf was. "Bay leaf? Where did you get that from?" she said. When I told her, she sniffed, "That's a Yankee cookbook! Only put part of that bay leaf in, and take it out before you eat! Better yet, don't use it at all!"
But mostly I found Betty Crocker much easier to a follow, with more detailed explanations of mysterious methods. I still occasionally refer back to Betty!
Southern Living, Cooking Light and several other publications share a recipe site,
www.myrecipes.com. I love reading the comments on recipes on the Web sites. Especially when people complain that they don't like it, and then list all the things they substituted!
Another good site I found was Christy Jordan's
www.southernplate.com, which started as a blog. She has just published a cookbook and has been featured in several magazines. Southern favorites, good explanations, even videos of how to prepare dishes. She also offers links to a number of other good food blogs. Christy is not gourmet, but you can feed your family well and pretty cheaply, too.
[QUOTE=MysticCat;2011697My favorite might be the Fig Newtons that are sliced and rolled in confectioner's sugar. My wife and I still laugh about that one, from a church cookbook.[/QUOTE]
Don't knock it 'til you try it, my friend!
Threaded Mode
