Casserole Specialties - Nedda Casson Anders - 1950s Casserole Cookbook
In ovens all over America, casseroles of every size and shape are baking succulent meals for the family, for neighbors in for a Saturday social, and for special guests in whose honor we set our daintiest china and finest crystal. (from the introduction)
{HISTORY}
Published in 1955, Casserole Specialities by Nedda Casson Anders covers just about every casserole dish under the sun. Hot dish, quick bake, slow roast and everything in-between these recipes were collected from around the globe to offer an interesting arrangement of flavors and ingredients.
Paired alongside each casserole is a suggested menu with complementary flavor pairings. Each of these menus is centered around a fun theme like Saturday Supper Mexicano, Summer Story, Latin Buffet, Creole Luncheon, Buffet After Bridge and contains additional recipes and/or preparation techniques. So it is almost like two cookbooks in one and definitely delivers a good dollop of inspiration when it comes to party planning.
A sampling of casserole recipes that run the gamut from breakfast to dessert include Arroz Con Mariscoc, Pork Chops Baked in Orange Sauce, Champagne Chicken, California Burgundy Supper, Lasagne Bolognese, Blue Cheese Casserole, Spicy Baked Apples and Eggs Bombay.
{SPECIAL FEATURES}
- Original 1955 dust jacket
- Very clean condition
- Previous owners name - A 1970 Christmas gift to Patti from Pam
- Contains 8 chapters and 128 pages
- Features fresh, whole ingredients
{CONDITION}
In wonderful vintage condition with clean interior pages. Dust jacket is chippy around the edges and bears some staining on the backside (please see photo). Gift inscription on front inside cover. Spine is tight and all pages are intact.
{SIZE}
Measures 5.5" inches (width) x 8.25" inches (length x .5" inches (depth)
{WHY YOU NEED IT}
Because you can never have enough casserole recipes. Comfort food galore, casseroles are the one-hit wonders of Fall and Winter eating. Simple to make, easy to clean-up and great for next-day leftovers or to fill up your freezer for use another time.
Casserole Specialities by Nedda Casson Anders. Published by Gramercy Publishing Company, New York. 1955. 128 pages.
In ovens all over America, casseroles of every size and shape are baking succulent meals for the family, for neighbors in for a Saturday social, and for special guests in whose honor we set our daintiest china and finest crystal. (from the introduction)
{HISTORY}
Published in 1955, Casserole Specialities by Nedda Casson Anders covers just about every casserole dish under the sun. Hot dish, quick bake, slow roast and everything in-between these recipes were collected from around the globe to offer an interesting arrangement of flavors and ingredients.
Paired alongside each casserole is a suggested menu with complementary flavor pairings. Each of these menus is centered around a fun theme like Saturday Supper Mexicano, Summer Story, Latin Buffet, Creole Luncheon, Buffet After Bridge and contains additional recipes and/or preparation techniques. So it is almost like two cookbooks in one and definitely delivers a good dollop of inspiration when it comes to party planning.
A sampling of casserole recipes that run the gamut from breakfast to dessert include Arroz Con Mariscoc, Pork Chops Baked in Orange Sauce, Champagne Chicken, California Burgundy Supper, Lasagne Bolognese, Blue Cheese Casserole, Spicy Baked Apples and Eggs Bombay.
{SPECIAL FEATURES}
- Original 1955 dust jacket
- Very clean condition
- Previous owners name - A 1970 Christmas gift to Patti from Pam
- Contains 8 chapters and 128 pages
- Features fresh, whole ingredients
{CONDITION}
In wonderful vintage condition with clean interior pages. Dust jacket is chippy around the edges and bears some staining on the backside (please see photo). Gift inscription on front inside cover. Spine is tight and all pages are intact.
{SIZE}
Measures 5.5" inches (width) x 8.25" inches (length x .5" inches (depth)
{WHY YOU NEED IT}
Because you can never have enough casserole recipes. Comfort food galore, casseroles are the one-hit wonders of Fall and Winter eating. Simple to make, easy to clean-up and great for next-day leftovers or to fill up your freezer for use another time.
Casserole Specialities by Nedda Casson Anders. Published by Gramercy Publishing Company, New York. 1955. 128 pages.
Original: $13.00
-65%$13.00
$4.55Description
In ovens all over America, casseroles of every size and shape are baking succulent meals for the family, for neighbors in for a Saturday social, and for special guests in whose honor we set our daintiest china and finest crystal. (from the introduction)
{HISTORY}
Published in 1955, Casserole Specialities by Nedda Casson Anders covers just about every casserole dish under the sun. Hot dish, quick bake, slow roast and everything in-between these recipes were collected from around the globe to offer an interesting arrangement of flavors and ingredients.
Paired alongside each casserole is a suggested menu with complementary flavor pairings. Each of these menus is centered around a fun theme like Saturday Supper Mexicano, Summer Story, Latin Buffet, Creole Luncheon, Buffet After Bridge and contains additional recipes and/or preparation techniques. So it is almost like two cookbooks in one and definitely delivers a good dollop of inspiration when it comes to party planning.
A sampling of casserole recipes that run the gamut from breakfast to dessert include Arroz Con Mariscoc, Pork Chops Baked in Orange Sauce, Champagne Chicken, California Burgundy Supper, Lasagne Bolognese, Blue Cheese Casserole, Spicy Baked Apples and Eggs Bombay.
{SPECIAL FEATURES}
- Original 1955 dust jacket
- Very clean condition
- Previous owners name - A 1970 Christmas gift to Patti from Pam
- Contains 8 chapters and 128 pages
- Features fresh, whole ingredients
{CONDITION}
In wonderful vintage condition with clean interior pages. Dust jacket is chippy around the edges and bears some staining on the backside (please see photo). Gift inscription on front inside cover. Spine is tight and all pages are intact.
{SIZE}
Measures 5.5" inches (width) x 8.25" inches (length x .5" inches (depth)
{WHY YOU NEED IT}
Because you can never have enough casserole recipes. Comfort food galore, casseroles are the one-hit wonders of Fall and Winter eating. Simple to make, easy to clean-up and great for next-day leftovers or to fill up your freezer for use another time.
Casserole Specialities by Nedda Casson Anders. Published by Gramercy Publishing Company, New York. 1955. 128 pages.
