Thursday, March 19, 2009
Sunday Dinner Cookbook is a Charmer
The Sunday Dinner Cookbook, written by a home cook named Phyllis S. Prokop from Oklahoma City, published by Broadman Press, with a copyright in 1969 is charming. The text is very sweet, and almost motherly. She empathizes with and cheers on the possibly inexperienced cook. Her purpose in writing it she says,"is for those women who dash in from church each Sunday, hat leaning precariously, Bible and purse in hand, to answer the question, "Mother, what are we having for dinner today?". In her book, she provides menus and even "fix ahead" instructions.
Phyllis includes a tutorial on "How to Conquer Pie Crusts" as well as some encouraging words on "Curing Hostess Horrors". She chats about the days when she and her sister were young moms with babies , and gives the No Fail Applesauce Cake recipe that they both depended on.
When it comes to cooking for the holidays, the book has step-by-step coaching on all the basic Thanksgiving dishes, as well as recipes for the week of Christmas. Phyllis gives us a fudge recipe "for people who just cannot make fudge, not even the 'Can't Fail recipe'!"
I found this book fun to read and very endearing. I'll admit that a few of the recipes are showing their age; some call for MSG (monosodium glutamate)but you can just leave that out.
This is such a basic, simple and pleasantly-written cookbook that if you are lucky enough to find one, it would make a nice addition to a new bride's gift basket. I've chosen three of the very simple recipes to share with you.
P. 20 Corn Celery Soup
1 can cream-style corn
1 can cream of celery soup
1 soup can of milk
Combine and heat. Serve with crackers.
P. 52 Broiled Sweet Potato Slices
1 can (1 lb.) sweet potatoes
2 TBSP margarine
2 TBSP brown sugar
1 tsp cinnamon
Slice canned sweet potatoes and place cut side up in casserole dish. Blend margarine, sugar and cinnamon. Spread on potatoes. Place under medium heat in broiler just long enough to warm potatoes and melt sugar mixture.
P. 80 Onion Biscuits
Prepared, canned biscuits
2 TBSP margarine, melted
1 tsp garlic salt
1 tsp onion salt
Melt margarine and add it to the garlic and onion salts. Brush tops of prepared biscuits with mixture and bake as directed on package.
I will be participating in the recipe swap at Grocerycartchallenge today.