Camille Glenn's Old-Fashioned Christmas Cookbook by Camille Glenn

By Camille Glenn

A souvenir cookbook encouraged via the vintage meal of vacations earlier, from the writer of THE background OF SOUTHERN COOKING. it truly is divided into nineteen vacation menus, which salute seasonal actions from "Trimming the Tree" to "Ringing within the New Year." A BOOK-OF-THE-MONTH CLUB'S strong cook dinner publication membership choice.

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Serves 6 VARIATION: Beef, Mushroom, and Noodle Soup: Remove the stems from ¼ to ½ pound fresh mushrooms and add the stems to the stock along with the onions, carrots, and celery in step #1. Omit the bell peppers in step #3. Slice the mushroom caps, sauté them in butter, and add them to the soup when you add the noodles. WARM BROCCOLI, BLACK OLIVE, AND ROQUEFORT SALAD This gorgeous Italian salad combines the salad and the vegetable in one dish. It’s delicious with veal roast or chops, broiled chicken, or steak.

2. The next day, skim the congealed fat off the surface of the stock and discard the fat along with the vegetables. Remove the meat from the bones, discarding all fat, and chop the meat into small pieces. Set it aside. 3. Strain the stock through a fine-mesh sieve into a large saucepan. Add the chopped onions and bring to a boil. Simmer until the onions are almost tender, about 10 minutes. Then add the noodles and bell peppers and simmer until the noodles are tender, 5 minutes for fresh, 10 or so for dried (taste a noodle to check if it’s done).

Drain at once, cover, and refrigerate. 2. While the potatoes are cooling, preheat the oven to 425°F. Roll half the pastry out ⅛ inch thick and line a 10-inch ovenproof glass pie plate with it, allowing a 1-inch overhang around the rim. 3. Arrange a layer of cooled potatoes in the bottom of the pastry-lined pie plate and sprinkle it with some of the ham, parsley, marjoram, salt, and white pepper. Dot with some of the butter. Repeat the layers until all the potatoes, seasonings, and butter are used up.

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