Better homes new cookbook 10th edition

I gave this 4 stars back in Since then, Deborah Madison's cornbread recipe from Vegetarian Cooking for Everyone has become my go-to recipe. I have been making this meatloaf for almost my whole married life 20 years. Sure, there are fancier and more succulent versions out there, but this is in my honorary quick dinner file.

As far as the options, I use soft bread crumbs, milk, fresh onion, celery, parsley, basil, oregano, ground beef, and I top the meat loaf with my "secret" meatloaf sauce--which is just ketchup mixed with Worcestershire sauce! Will serve 4, just not generously. However, I'm sure you could probably divide up the dough and cook for less time if you prefer individual shortcakes. This salad always made an appearance at holiday meals when I was growing up, except that we used canned fruit cocktail and mandarin oranges instead of pineapple chunks.

Very bland with the recommended Swiss cheese. They also recommend American, gruyere, or blue cheese. Whatever you decide to use, make sure it is a full-flavored cheese. It also said to omit the salt, but my attempt with the Swiss cheese needed it. My go to recipe for chicken or turkey potpies. This is almost always made after every Thanksgiving or every time I buy a rotisserie chicken or roast a whole chicken.

Have also made both variations: herb-crumb-topped chicken potpies and biscuit-topped chicken potpies with the last one being the least favorite as the dough to filling ratio is a bit high to our liking. Pretty good and mostly hands off once you got the stuffing part done.

Used shallot for the onion, no corn bread or regular stuffing mix, so just toasted some bread cubes and added some sage and thyme to it, also used roasted red pepper for the pimento. I've had this cookbook for over 20 years and I always wanted to try this recipe.

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