Think back to your grandma's kitchen and you're likely to be flooded with memories. We remember loaves of homemade bread cooling on the counter, big pots of chicken & noodles bubbling away on the stove and always room for one more helper hanging onto her apron strings.
This week's Cookbook of the Week was created with these warm memories in mind, from the recipes gathered inside to the hand-drawn artwork, recalling Grandma's embroidery.
Take the trip back with us this week as we celebrate...
Grandma was always ready to welcome family & friends in for a meal, whether a holiday or a weekday. No matter what the occasion, you knew that you were in for a treat when you sat down at her big family table. Remember how she always set it with her best dishes, no matter if it was just the two of you for lunch or the whole family for Easter dinner? Grandmas somehow know how to make you feel special.
Let's take a look at the chapters inside...
With a chapter full of dishes for every meal of the day, there's even a special chapter with all the best casseroles inspired by Grandma's "a little of this and a little of that" style of cooking. Here's one of our favorites from that chapter, Country Casseroles to Share.
Shepherd’s Pie
A recipe from Jo Ann's recipe box, this dish was typically eaten on Monday…a way to use leftover beef and potatoes from Sunday dinner.
1 lb. ground beef
1 T. oil
1 clove garlic, chopped
2 shallots, sliced
1 onion, chopped
1 t. salt
1 t. pepper
2 T. all-purpose flour
1 c. beef broth
1 T. tomato paste
1 c. frozen peas, thawed
2 T. fresh parsley, chopped
4 c. mashed potatoes
1 c. shredded Cheddar cheese
1/4 c. grated Parmesan cheese
Brown beef in oil with garlic, shallots and onion. Add salt, pepper and flour and continue cooking 3 to 4 minutes. Add beef broth and tomato paste, stirring until mixture becomes creamy. Add peas and parsley, cooking through. Pour mixture into an ungreased 13"x9" baking pan; spread mashed potatoes over top and sprinkle cheeses over potatoes. Bake at 400 degrees for 20 minutes until golden. Serves 6 to 8.
In addition to tried & true homestyle recipes like this one, From Grandma's Kitchen also includes tips that sound like advice or helpful hints from Grandma herself!
Don’t toss hand-me-downs that are less than perfect…quilt squares can be framed, popcorn-chenille bedspreads can be sized down into cozy throws and old tablecloths can be recycled into pillows.
Add a delicious surprise to a favorite cornbread recipe…try fresh corn, chopped green chilies or red peppers, crumbled bacon or chives.
Making croutons at home is easy, so why not try? Cube 4 slices of bread and place in a shallow baking pan. Combine 3 tablespoons melted butter with 1/4 teaspoon garlic powder and toss with bread. Bake for 30 minutes in a 300-degree oven.
Ready to add From Grandma's Kitchen to your cookbook collection?
What's your best memory of Grandma's kitchen?
We'd love to hear about it in the comments!
