PLAIN COOKING: A Compendium of Good Amish Recipes

by Bill Randle ‧ RELEASE DATE: Nov. 1, 1974

Amish ""modern"" cooking has gone the way of the McDonald hamburger. Good here means lots of instants -- rice, the ubiquitous canned soups -- thrown together a la sloppy joes, or you can toss in some wieners and cream of celery for Yankee Franks and Noodles, then if you add compressed luncheon meat and cheddar you've made a Homemaker's Holiday Casserole. Less festive dishes include layering pork chops (not pre-browned) with packaged scalloped potatoes, more condensed soup (plan to buy an electric opener along with the book), popped into the oven to cook in its own fat for. . .well, maybe never-fail caramel dumplings.

Pub Date: Nov. 1, 1974

ISBN: N/A

Page Count: -

Publisher: Quadrangle/The New York Times Book Co.

Review Posted Online: N/A

Kirkus Reviews Issue: Nov. 1, 1974

Categories: NONFICTION