Helpful Score: 1
For those of you who are food historians, Myra Waldo's name is familar, as she was quite popular in 1965, when this was published by Fawcett Press. And food historians would find this book fascinating as Waldo's attempt to convince the American homemaker that their dearly beloved casseroles could actually be made without canned soups, canned vegetables, or starchy fillers. She is actually sneaking in a continental approach to what was the favorite way of making dinner in 1965. Some very nice dishes in here! Nice book.
jm
jm
Helpful Score: 1
This classic book of cooking has some very flavorful meals easily convertable to crockpot but its real draw is the illustrations by Ruth Olsen Coleman. My mom grew up with a lot of this sort of cooking -- it's 'grandma's house comfort food' all the way.
