HELEN DOLLAGHAN'S BEST MAIN DISHES by Helen Dollaghan

HELEN DOLLAGHAN'S BEST MAIN DISHES

By
Email this review

KIRKUS REVIEW

A gaudier and more limited relative of Kay Shaw Nelson's Complete International One-Dish Meal Cookbook (p. 1320), by a Denver food columnist capable of producing a good sound version of stuffed cabbage--or of topping off a rich sausage, lamb, and vegetable stew with a mixture of sour cream and mint jelly. Most of these offerings are tailor-made for the can-opening contingent; they will find bottled garlic spread concentrate in the tuna loaf, Worcestershire sauce in the Guatemalan black bean soup, and ""all-purpose refrigerator white sauce"" to be put in ""sauces, casseroles, and soups of all kinds."" Wandering past tomato crab bisque made with two different kinds of canned soup, chicken en papillote anointed with ""creamstyle French dressing,"" and repeated injunctions not to be ashamed of taking the easy way out, one is irresistibly reminded of the aphorism that Heaven sends us good meat, but the Devil sends cooks.

Pub Date: March 1st, 1979
Publisher: McGraw-Hill