That's cooking!

[geopelia]

"Swefinger Enterprises" <schris@satx.rr.com> wrote in message
news:KAmUa.22180$Mc.1692330@newsread1.prod.itd.ear thlink.net...

Earlier this year, I was feeling real sick of food. Nothing ever sounded appetizing. After some thought I realized I had fallen into the contemporary restaurant trap. Eating in restaurants way too much and not taking the time to prepare meals at home. Restaurant food is monotonous, boring and predictable. Think about it. Even the grocery store is a trap. Today's grocery store is stuffed full

of

prepared food that only requires a microwave oven for heat-up. It all has too much salt, too much MSG and too much crud. Nothing tastes good. Nothing tastes like a home made meal anymore. Whatever happened to the good old days? What ever happened to cottage cheese lime jello that many of us had at the ubiquitous church or

community

pot-luck dinner? What about the casseroles that you grew up on as a kid? What about the special cookies, pies and cakes that your mother and grandmothers made for you? Does a home made lemon meringue pie sound good? How about home made pinto beans? How about home made potato lefse (Scandinavian - similar to flour tortillas)? How about home made German sweet/sour cabbage, spaetzle and beef roulade? How about a home made cinnamon-nut muffin titled "Char's Muffins", served warm from the oven with plenty of butter, that simply has no competition? What about the rice krispies/marshmallow bars that are now available in

the

candy aisle of every grocery store and convenience store? Those things

were

developed with a grass roots following across the country by our mothers

and

our friend's mothers in the 1970's, not the candy company. They are supposed to be home made, not store bought (believe it or not, home made ones are actually less-sweet). I wanted to present a cookbook that reflected the tastes of my youth in

what

was considered in the 1970's to be hearty and healthy (well, maybe not healthy, but certainly mainstream). This collection of more than 200 recipes is from my mother and it is literally the recipe file that she compiled over 40 plus years of marriage and 65 plus years of experience. There are more than 200 recipes in this book which cover the topics of breakfast, lunch, dinner, desserts, snacks, ethnic cuisine from

Scandinavia,

Germany and Mexico, food preservation (canning), dill pickles and home

made

"Finnish cheese". This book is full of memories and new ideas for you to try in your home. I hope you enjoy it and that you get some new ideas

from

it. For your copy, send $10.00 check to: Americana Cookbook Swefinger Enterprises 1150 N. Loop 1604 West, Suite 108-277 San Antonio, TX 78248 Swefinger Enterprises is registered in Bexar County (San Antonio) Texas

What about the home-made pavlovas that we make in New Zealand (and probably
Australia too? ) Shop bought ones are terrible, all fluff and no thick crisp
meringue crust with marshmallow inside.

I hope you include a good recipe for those.

Also, please include the conversion tables for different countries. Many
women today don't even realise there is a big difference in some measures.
One day the whole world will be metric, but until then we must adapt foreign
recipes, and the pre-metric local ones.

New Zealand has the Edmonds Cookery Book and Aunt Daisy. Aren't we lucky!!

Geopelia