Betty Crocker Cookbook - New Edition

This is another book that just about everyone's got a copy of lying around somewhere. I grew up with a different version. It was a dog-eared paperback with a cover that looked like a red and white checked picnic tablecloth. I think my grandmother had picked it up at her savings and loan back in the 80s when banks used to give you things like cookbooks and free coffee instead of trying to steal your money.  But I digress. 

I had a bit of trepidation about this new edition. The older one is one I learned a lot from...how to properly hard-boil an egg, how to make a proper potato salad...you know, things all proper cooks should know. The new edition looked much glossier, had a ton of pictures (my old one had none), and seemed like it couldn't possibly hold all the meat the old one did. But it does. And then some. It's been updated for the modern world, and honestly, the pictures hold a thousand words. They reallly do. The good old instructions for boiling eggs are still there, but there are also picture diagrams for things like how to cut up a chicken or identifying exotic fruits and vegetables. It's still my same tried-and-true old standby, but vastly improved. Definitely indespensible. The recipes are much like those in The Joy Of Cooking. They won't be blowing the socks off any gourmand, but if you're trying to feed your family (or just yourself), simply, and inexpensively, or even if you just want to learn the basics, this book is a clear, stood-the-test-of-time winner. 

Italian Vegetarian Cooking

Are you noticing a trend yet? That the majority of my books are either Italian or vegetarian? Ok, so what can I say? I was a vegetarian for years and I have a deep love of all things French and Italian. I promise though, my source of such books will eventually run out and you will have something new to read about. 

Italian Vegetarian Cooking, by Paola Gavin is a book I've had for quite a few years. I really like this because all the recipes are very simple and use ingredients that are common to find in most places. I also like how each recipe is identified by the region it came from, so you can really get a feel for just how regional Italian cooking can be. There is a strong focus on fresh ingredients and most of them are very healthy. 

The Joy of Cooking

Just about everyone has heard of the Joy of Cooking. Even people who don't cook typically have a copy of this on their shelves. Heck, it's been around for 75 years...you'd be hard pressed to have avoided the thing. It's a great basic book both for someone just beginning to learn how to cook, as well as for those more seasoned, due to the sheer volume of recipes and tips. It's one I will definitely be keeping as a reference. The recipes are ones you can trust on the first try. They have been tested again and again and again over the years, and I've found everything in here to be very reliable. I don't know that I'd say things turn out gourmet, or that it will be the best thing you'll ever eat in your entire life, but you can count on your efforts being a success, and being good. It's like your old pet dog that's always there for you. My favorite thing I made out of this, was Chili Cheese Corn Squares, not only because it was delicious, but because it's so versatile...you can use it as a side dish, as an egg/cheese dish, or even as a brunch dish. And it's kind of addictive too, so pace yourself. Here's the recipe:

Chili Cheese Corn Squares

Preheat oven to 350. Generously butter a 9" square baking pay. Combine:

1.5 cups fresh, frozen, or canned corn kernels, drained (I used frozen cause hello, it's the middle of winter)

4 cups shredded Monterey Jack (about 1 pound)

6 large eggs, well beaten

3 jalapeno peppers, seeded and finely chopped (I only used two. I bought three, but one of the blasted things was rotten, so there you go)

2 TB chili powder

salt and black pepper to taste

Scrape the mixture into the prepared pan. Bake until the top is nicely browned, about 30 minutes. Let cool until it firms sufficiently to be cut, then cut into 3" squares. 

I would highly recommend using the fresh jalapenos even if you think you hate spicy food or hot peppers. They add a wonderful flavor with hardly any heat, and definitely not enough to set your mouth on fire. When I made them, these converted two self-professed jalapeno haters. Oh, and I forgot to add salt and pepper before baking, and it was still delicious.