America's cooking heritage is rich with recipes for soups, stews and casseroles. Many have ethnic ties to other countries, but others are uniquely American. This book is a collection of taste-tempting recipes from the personal files of food writers across the country. Many of the recipes are regional specialties, and some have been passed down through families for several generations. Most are quick and easy to prepare and rely on commonly available ingredients. All are sure to please your palate and provide you with new menu ideas.

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