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| BOOK REVIEW |
Reviewed by Cindy Sanchez From Book Jacket: "Jump back through time to an era when sitting at the counter in your neighborhood diner was sure to bring hearty made-from-scratch food, friendly service, and an atmosphere all it own. Those sleek stainless steel eateries can still be found with lines of faithful and appreciative customers waiting to scoot into a red leather booth and sink their appetites into true American comfort food. The waitress may holler out your order in slang only a diner-phile may understand, but if you're a regular she probably remembers your name. Look! Here's that slice of Mile-High Meringue Pie to top off your meal! The first luscious mouthful will take you away to where Elvis is on the nickel jukebox and friends walk in the door." Those on restricted diets or those choosing to follow a low sodium/low fat diet, BEWARE... Retro Diner may be deliciously nostalgic but hazardous to your health! Filled with over 115 of the best comfort food recipes from the American roadside including Dixie Diner’s Blueberry Pancakes, Steeltown Meatloaf, and Jake’s Peach Cobbler, Retro Diner takes us back to a time when the eating was good in many ways and the emphasis was not necessarily on healthy eating. The recipes are broken down like most cookbooks, by meal course chapters but with a diner's descriptive flair; Rise N' Shine, Soups, Sweet Stuff from the Counter, Salads and More, Sandwiches at the Counter, Hot Off the Grill and Blue Plate Specials. Though easy to follow, it is important to read a chosen recipe through before gathering the necessary ingredientssince some are best eaten when served with other prepared food. Retro Diner is worth that trip back in time! Sample Recipe: The following recipe is copyrighted by Collectors Press, Inc. 2002. Red Flannel Hash 3 cups ground beef, pork or a combination 4 cooked, peeled and finely chopped medium potatoes 4 cooked, peeled and finely chopped medium beets 1/4 cup finely chopped onion 1 tsp salt 1/2 tsp prepared mustard dash of black pepper 4 slices lean bacon 1/2 cup cream or half and half Preheat oven to 350 degrees. In a medium bowl combine meat, potatoes, beets, onions, salt, mustard, and pepper. Pat meat mixture into a 9-inch-square baking pan. Top with the bacon. Pour cream over all. Bake 40 minutes or until cream is absorbed and bacon is crisp. Cut into squares and serve. Suggestion: Serve with a nice poached or fried egg on top. You might also serve with salsa on the side and biscuits or cornbread. Found on page 27. Hardcover: 128 pages (2002) Publisher: Collectors Press; ISBN: 1888054689 Purchase Info |
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Let's Get Cooking!
