[Cover photo by Debloves2cook.] Cooking for a crowd—one of a series of More and Merrier cookbooks, which also include Appetizers , Beverages , Breads , Breakfast , Desserts , Main Dishes , Salads & Relishes and Soup .
Taken from Out of This World CookBook II. I have never tried this! I don't know if it's meant to be a main course on a buffet or for a large family, or just a meaty side dish -- so I'll categorize it as both.
My family loves cheese potatoes!!! If you can't tell this is the 3rd cheese potato recipe I've posted. This by far is the easiest! My 17 year old makes this to take to all of her school banquets....its her favorite!
My favorite recipe from my gramma. She always called it a souffle but it is more of a corn pudding. My kids request this especially at Thansgiving and Christmas turkey dinners, and they like it with butter melted on the top.
I've had this recipe since 1968, cut from the local newspaper, and served at a large backyard party. It's been a favorite dish for many occasions, good for a buffet at home or to take to a potluck. You can easily halve this recipe for a smaller group.
A traditional dish from Cape Cod from an old cookbook that would have required long cooking on the stove. Nowadays, the crockpot would be the appliance of choice. Overnight soaking time not included. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947
I decided to post this because none of the other Kim Chi recipes have a key ingredient that all Korean women I know use: pul, or rice water. I have made kim chee with many different Korean women who come from all over South Korea. I have never made Kim Chee the same way twice, even when I've made it more than once with the same woman. Like good Korean cooks, these women never measure, and I never have either, so the amounts listed are estimates. The taste buds are the ultimate judges, so taste a little of the Kim Chee before you've mixed it all up. Read the entire recipe for tips before buying ingredients. Good luck!
This kugel involves some work, but it is worth it. I got it from one of my new cookbooks that promotes "new-ish Jewish" cuisine, combining traditional recipes with a modern slant. I usually make this when we have vegetarian guests. It makes a huge amount, so it's a good recipe to bring to potlucks or parties, and you will get all the ooohs and aaaahs when everyone sees the layers, and then again, when they taste a piece.