It's the Let's Eat Blog Hop sponsored by Amy at Over At Our Place. You may be arriving here from Deb's blog Paper Turtle. If not, Amy has a complete list of blogs here.
I collect cookbooks and read them like novels. I love to look at the beautiful food photography, and I am always looking for new ideas and techniques to try in the kitchen.
When we moved into our house, the only thing left behind by the previous owners was this green bookcase which I quickly appropriated for my cookbook collection. It sits right next to our kitchen table so they're easy to get to.
Like a bride on her wedding day, I have OLD cookbooks . . .
You can tell by the stains on the covers that these are not only old, but well-loved cookbooks.
I have NEW cookbooks . . .
I have BORROWED cookbooks . . .
Sometimes these borrowed cookbooks become the next new ones in the collection.
And although I couldn't many blue cookbooks, I do have FAVORITES.
I can always rely on these recipes to be delicious and beautiful to look at. I have Ina Garten's newest cookbook on preorder at Amazon.
I have two recipes to share. One from the oldest of my cookbooks, purchased on our honeymoon nearly 40 years ago. It's great the first day and just as good leftover. This has been one of Tracy’s favorite recipes ever since we bought this cookbook. The inscription reads: “Boston 1973.”
Cheeseburger Pie
From The Eatgood Revival by Holly Finlay and Judy Wallace
Crust: 1 ¼ cup stuffing mix
¼ c. melted butter or margarine
Mix together and press into a 9” pie plate.*
Filling: 1 lb. ground beef
½ tsp. oregano
1 small onion, chopped
½ c. bread crumbs
4 oz. tomato sauce (½ can)
Brown beef with onion and drain off all fat. Mix the meat and onion with everything else, and spoon into crust.
Topping: 8 oz. grated cheddar chees
1 egg
¼ c. milk
½ tsp. mustard
1 tsp. worchestershire sauce
Mix together and spread on top of meat. Bake pie 30 mintes at 425°.
Sauce: Mix the other ½ can of tomato sauce with ½ c. chili sauce. Bring to a
boil and serve with pie.
* I learned the trick of putting one pie plate inside the other to make a uniform crust when you are using crumbs, or in this case, stuffing. Works like a charm every time.
And my favorite recipe from the Barefoot Contessa, good all year long with garden fresh tomatoes or store-bought ones.
Roasted Tomatoes with Basil
From Barefoot Contessa Back to Basics
12 plum tomatoes, halved lengthwise; remove as many seeds as you can
¼ c. good olive oil
1 ½ Tbs. aged balsamic vinegar
2 large garlic cloves, minced
2 tsp. sugar
1 ½ tsp. salt
½ tsp. freshly ground pepper
10 large fresh basil leaves, julienned
Preheat oven to 425°.
Arrange tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with the olive oil and the balsamic vinegar. Sprinkle with the garlic, sugar, salt, and pepper. Roast for 25-30 minutes, until the tomatoes start to carmelize and the flavors are concentrated. Sprinkle the basil on top, and serve warm or at room temperature.
I have served these as a side dish with various meats, but this summer we chopped up the tomatoes and served them over pasta. Delicious and so easy! You can make these ahead. They keep in a plastic container for several days in the refrigerator.
Off you go now to Scrap Dreams. I’m sure Cheri has cooked up a great post for you!
