If you ever come across Creative Cooking, pick it up and take it home. There is literally nothing in it that’s not absolutely delicious. The Creative Cooking Course: A Complete Course in the Art of Cooking with 1200 Recipes and 2500 Color Photos. Charlotte Turgeon. Weathervane Books, New York. 1973/75.
For the leftover corned beef and cabbage Corned Beef is not actually a variety meat but we include it here because it is the same type simple family food as many of the variety meats. Le Melange Americain, as the French call Corned Beef Hash, is a typical American dish. Thrifty New Englanders prepared corned […]
This is the third beef stroganoff dish we’ve made in our quest to try each of the 50+ beef stroganoff recipes in Mr. Big Food’s Big Food Manual and Survivalist Flourishing Guide. By far the best– as we suspected it would be. The recipe is from The Creative Cooking Course: A Complete Course in the Art […]
Several substitutions were made; the photograph is not representative of a slice of Creative Cooking Spiced Rye Bread made according to the recipe. I don’t know how any of this happened because this is just not the way we do things. Ran out of molasses and had no dark Karo so I used light Karo. […]
Apologies for the poor quality photo. It’s four years old and hasn’t aged well. Our Labor Day involved cutting a lot of grass and being stampeded by the sheep. Nothing too noteworthy, except… supper. Creative Cooking Grilled Hamburgers Deluxe are a Big Food Favorite– something we have at least once a year or so. This […]
This is a Big Food Favorite. In fact, I posted the recipe four years ago– almost to the day! Here it is.
A re-post from 2 1/2 years ago! (Dang I’ve been at this a long time.) To do the stromboli just wrap whatever you like inside the thawed dough and bake according to bread directions.
with Creative Cooking Duchess Potatoes and Artichoke Hearts Elegante More from The Creative Cooking Course (as excerpted in Mr. Big Food’s “The Big Food Manual and Survivalist Flourishing Guide”)… . “Although this recipe comes from the Province of Touraine in France, it is highly popular in southern America among the Louisiana French. Sausage Lyonnaise, an […]
with Creative Cooking Sausage Lyonnaise This was delightful served with Artichoke Hearts Elegante as a side dish The presentation of this recipe from Mr. Big Food’s “Big Food Manual” takes a bit of ‘splainin. The Big Food Manual is a compilation of recipes Mr. Big Food has found in his extensive cookbook collection and other […]
Fancy Night Supper! Cut the recipe in half if you don’t need to serve 12 people. CREATIVE COOKING CHICKEN SAUTERNE Makes about 12 servings 2 3 ½-lb frying chickens, disjointed, simmered in salted water to cover for 1 hour or until chickens are tender, removed from broth and drained until cool, skin and bones removed […]
Mr. Big Food cut this recipe in half, and cooked the rice in carrot stock for added goodness. “This dish may be prepared and frozen. Bring to room temperature before baking.”—The Creative Cooking Course (1982) CREATIVE COOKING GREEN RICE Makes about 12 servings 10 oz broccoli, cooked, drained, chopped 2 C milk 1 stick butter […]
“For Risotto (re-SOT-to), instead of transferring the rice to a casserole, place it in a large iron skillet. Add 1 cup stock. When this has been completely absorbed, add more stock in ½ cup intervals until the last addition has been absorbed and rice is tender.”—The Creative Cooking Course (1982) CREATIVE COOKING RISOTTO 4 Tbsp […]
I must say, I like this clay pot! From The Creative Cooking Course: A Complete Course in the Art of Cooking with 1200 Recipes and 2500 Color Photos, Charlotte Turgeon, Weathervane Books, New York, 1973. “Chicken stock, Sauterne and chopped onions are the divine flavors found in Portuguese Chicken with Rice. This delectable treat was […]
Purdy “The copper frying pan is piled high with glistening Mushroom Risotto. Though the dish needs no additional beautifying, we crowned it with a “turned” sautéed mushroom [see instructions in Basics section] and bordered it with sliced green pepper.” “NOTE: Canned beef consommé or canned chicken broth may be substituted for the Basic Beef or […]
These made with leftover Thanksgiving mashed potatoes. “French Potato Fritters are cooked, sieved potatoes mixed with a batter and cooked very much like pancakes, on a hot griddle. Unlike fritters made with raw potato, French Potato Fritters are light and airy—and especially delicious when served with melted butter and freshly grated Parmesan cheese. A convenient […]
Use fresh rosemary if possible “This savory pork casserole gets its delicious flavor from the blend of rosemary and apple cider with the pork. Use fresh rosemary if at all possible or use the dried leaf rosemary.”—The Creative Cooking Course (1982) CREATIVE COOKING PORK CASSEROLE WITH CIDER 3 lbs lean cubed pork ¼ C flour […]
The garden zucchini is coming on strong! –> “The versatility of casseroles is again demonstrated by this combination of zucchini, rich Parmesan cheese and bread crumbs. Today’s busy homemakers will appreciate the convenience of this “prepare-ahead” dish. Teamed with broiled chops or steaks, its succulent flavor is one which your family is sure to applaud.”—The […]
One of Life’s simple pleasures As Mr. Big Food notes over there to your right, this is “real people’s food—fresh, simply prepared, and delicious.” This particular recipe does not come from a spiral bound crappy old cookbook. It’s from The Creative Cooking Course: A Complete Course in the Art of Cooking with 1200 Recipes and […]
CREATIVE COOKING HOT SWEET AND SOUR BARBECUE SAUCE 1/3 C salad oil ½ C celery, chopped fine 1 small sweet bell pepper, chopped fine ¾ C (packed firm) brown sugar ¾ C red wine vinegar 2 Tbsp minced chives 2 tsp dry mustard 1 Tbsp Worcestershire sauce 2 tsp sea salt or table salt 1 […]
Note that these are to be served with cabbage and mashed potatoes! CREATIVE COOKING BAKED SAUSAGES Makes 6 servings 2 lb pure pork link sausage (preferably homemade—see recipes in this section) Crisp Cabbage (for serving—see recipe in Vegetables section) Mashed Potatoes (for serving—see recipe in Potatoes … section) Preheat oven to 350o. Place sausages on […]