Friday, April 30, 2010
My cookbook off-the-shelf for review today isn't quite as old as some that we've looked at in the past. Cooking with Regis and Kathie Lee was published by Hyperion in 1993; its' ISBN is 1-56282-752-9. As usual, the newer the book, the easier it might be for you to find a copy.
At first glance, I found this book to be a little bit campy (I think it was Kathie Lee's "big hair", moussed and sprayed to perfection, on the cover photo that influenced my opinion!). There are several black and white photos of the show through the years on the inside of the book, as well as a full-color section of photos. In between the recipes garnered from Regis, Kathie Lee and Gelman's family favorites are recipes prepared by chefs who have visited the show. Kathie, of coarse, throws in her little boy's and famous husband's names at every chance, while the authors also put in as much Irish flavor as they can with respect to Regis (OK by me!)
I have enjoyed the show over the years, especially when my children were very small and I spent my mornings folding tiny laundry or feeding the baby. I must admit that I am more of a fan of Kelly than Kathie (hey, everyone's entitled to their own opinion!) I love that Regis doesn't seem to age; it gives us all hope, just to look at him.
If you are a fan of the show's history, you should enjoy this book-the recipes aren't bad, either!
Page 241 Michael Gelman's Mom's Jalapeno Casserole
1 can (7 oz.) green chilies, with seeds removed and drained
3 C shredded Monterey Jack and/or cheddar cheese
2 medium tomatoes, peeled and diced
4 large eggs
1 1/2 C evaporated milk
3/4 C all-purpose flour
1 teaspoon salt
Sliced avocado and sour cream, for garnish
Preheat the oven to 350 degrees F. Lightly butter an 11-by-7-inch glass baking dish.
Arrange the chilies on the bottom of the casserole. Top with an even layer of cheese and then the sliced tomatoes.
In a large bowl, whisk the eggs until they are frothy. Gradually whisk in the evaporated milk, flour, and salt. Carefully pour the egg mixture over the layers in the dish. Bake 50 to 60 minutes, until lightly browned. Serve in squares garnished with avocado slices and sour cream.
Makes 6 servings.
I'll be at these swaps today: