Friday, October 15, 2010

Pillsbury Bake-Off Book from 1968

If you get in a rut of "what do we have for dinner?" our cookbook choice today would be helpful. It does not include desserts, appetizers, or punch recipes; no, this book is all about entrees! Pillsbury's Bake-Off Main Dish Cookbook from 1968 has page after page of ideas for casseroles and main coarse items; some have meat and some do not. There are several recipes that actually mention the fact that you could leave out the meat and have a great side dish.

Like most of Pillsbury's Bake-Off Books, this one has several full-color photos of the wonderful recipes. I also appreciate the section in the front of the book on selecting the right casserole dish or container, along with a page of helpful tips and a list of definitions for the cooking terms that are used. If you are a beginning cook, these additions to a cookbook set you up for success, if you are a Domestic Diva, you can skip on ahead...but leave the rest of us alone to read, " why deep casserole dishes are better for do-ahead recipes." Don't you just love it when you're cooking (especially trying a new recipe!) and you don't have someone "helping you". As a new cook, I certainly scorched my share of pans, and had gravy and fudge that wasn't the right consistency. One Christmas, I ended up making my fudge that didn't set into "Peanut Balls"! Hey, I had too much money in the fudge to toss it...and the nut-covered candy was delicious.

Enough about my past kitchen woes. I predict that you won't have dinner time woes if you can hunt down this great old cookbook. Mine was snapped up from someone's yard sale this summer. ISBN given. The front cover is a red background with a Pepper Steak and Biscuit dish featured. Happy hunting!

Page 37 Creamy Onion Delish

2 (10 oz. packages) frozen onions in cream sauce (note: I think fresh onions in homemade sauce would be better)
3 oz. package cream cheese, cut in cubes
2 C cubed ham
4 oz. can mushroom stems and pieces, drained
1/4 tsp paprika
2 TBSP butter
1/2 C dry bread crumbs
Oven to 375 degrees.

Prepare onions as directed on package. Place in 1 1/2 qt. casserole.(I would always spray the casserole with cooking spray, first-easier clean-up) Add cream cheese and stir until blended. Stir in ham, mushrooms and paprika. Melt butter, blend in bread crumbs. Sprinkle over casserole. Bake at 375 degrees for 25 to 30 minutes until golden brown and bubbly. Tip: Prepare ahead, cover and refrigerate. Bake at 375 degrees. For a vegetable side dish, omit ham; serve with ham, roast beef, turkey or chicken.

***CONGRATS to Blake, son #2, who finished his "midterm mania" today!!***

I will be joining these blogs today for their recipe swaps:



  1. Don't you just love old cookbooks? I have a lot of the Pillsbury "magazine cookbooks" that you find at the check-out stand at grocery stores. They're great. I bet this is delicious both as a main dish and side dish. Thanks for sharing!

  2. I have a weakness for the Pillsbury cooking magazines and pamphlets,too. Well, really anything "cooking" that's in print and on paper!!

  3. Oh! This sounds really good!

    Thanks for linking up for Friday Favorites last week!