Featured Cookbook

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1. Scalloped Vegetables

2. Chicken Piccata

3. Cinnamon Bunny Bread

4. Ginger Cookie Pops

Book Description

From the magazine known throughout America for its "great food and great recipes" comes this dazzling new collection of 600 contemporary and classic dishes.Each year, Family Circle publishes hundreds of recipes in all categories, literally, from soup to nuts. In this magnificent new volume, the editors have selected more than six hundred that have proved to be most popular among the magazine's readers and collected them in one eye-appealing and practical volume.

... (more)

Family Circle All-Time Favorite Recipes : More Than 600 Recipes and 175 Photographs

Authors:

Date: September 1999

ISBN: 0385494440

Publisher: Broadway

Hardcover

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Chase away the chill from a cold winter night with this richly pleasing vegetable casserole. Crumble blue cheese over the top instead of cheddar and see how your diners take to that.

Makes 6 servings; Prep: 30 minutes; Cook: 15 minutes
Bake at 375 degrees F for 50 to 55 minutes

• 3 to 4 carrots, thinly sliced (2 cups)

• 2 pounds all-purpose potatoes, peeled and sliced (4 1/2 cups)

• 2 large onions, thinly sliced

• 1/2 teaspoon salt

• 4 strips bacon

• 1/2 cup water

• 1/2 cube chicken bouillon

• 1 1/4 cups milk

• 1/3 cup grated Parmesan cheese

• 1/2 teaspoon dried rosemary, crumbled

• 1/2 teaspoon black pepper

• 1/4 cup all-purpose flour

• 1/2 cup fresh bread crumbs (1 slice bread)

• 1 cup shredded cheddar cheese (4 ounces)

1. Steam carrots, potatoes and onions, seasoned with salt, in a steamer basket over gently boiling water 15 minutes or just until tender. Drain.

2. Meanwhile, cook bacon in a skillet until crisp. Drain on paper toweling; reserve 1 tablespoon bacon fat.

3. Crumble bacon; add to vegetables.

4. Coat a shallow 2-quart baking dish with nonstick cooking spray. Spread vegetable mixture in dish.

5. Heat oven to 375 degrees F.

6. Bring water to a boiling in a small saucepan. Add bouillon cube and stir until dissolved. Stir in 3/4 cup milk, all but 2 tablespoon Parmesan, rosemary and pepper. Pour over vegetable mixture.

7. Bake, loosely tented with aluminum foil, in heated 375 degree F oven 25 minutes.

8. Whisk together flour and a little of remaining milk in a small bowl until smooth and no lumps remain. Whisk in remaining milk. Pour over casserole. Toss together bread crumbs, remaining 2 tablespoons Parmesan and reserved bacon fat in a small bowl. Sprinkle mixture evenly over casserole.

9. Bake, uncovered, 20 to 25 minutes or until hot and bubbly. Sprinkle top with cheddar cheese. Bake another 5 minutes or until cheese is melted.

Per Serving: 370 calories, 15 g protein, 11 g fat, 54 g carbohydrate, 631 mg sodium, 30 mg cholesterol

More From This Book:

1. Scalloped Vegetables

2. Chicken Piccata

3. Cinnamon Bunny Bread

4. Ginger Cookie Pops

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