ladysprite (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
ladysprite) wrote2009-01-19 10:13 pm
ladysprite) wrote2009-01-19 10:13 pm
Entry tags:
Cookbook Project, Book #6
"Sunset Make-Ahead Cookbook," by... some collection of editors.
This is actually from sometime around the middle of last week, but I haven't had a chance to write it up until now.
I've got a fairly impressive handful of these little, skinny, softcover Sunset cookbooks. I have no idea where most of them came from - I think most, if not all, of them were stocking-stuffers from my mom, and I don't think I've ever used any of them. While they claim to have been published in the late 80's, they just have a feel of... well, middle-American 50's food. But a promise is a promise, so into the mix they go. And the thought of make-ahead food is actually kind of appealing, given that I have some days when I work until 8pm with an hour commute home, or when I've got minimal time between getting home from work and leaving for yoga or dance class.
So, with only a little bit of trepidation, I set out to make their Sausage and Cheese Stuffed Bell Peppers.
And you know what? They weren't half bad. Easy enough to make, different enough from standard stuffed peppers to be interesting, and they tasted pretty good. I have no idea whether I'll ever make them, or anything else from this book, again, but... not a loss at all. And the extra stuffing is probably going to make excellent pizza topping tomorrow, with some tomato sauce and fresh ricotta.....
This is actually from sometime around the middle of last week, but I haven't had a chance to write it up until now.
I've got a fairly impressive handful of these little, skinny, softcover Sunset cookbooks. I have no idea where most of them came from - I think most, if not all, of them were stocking-stuffers from my mom, and I don't think I've ever used any of them. While they claim to have been published in the late 80's, they just have a feel of... well, middle-American 50's food. But a promise is a promise, so into the mix they go. And the thought of make-ahead food is actually kind of appealing, given that I have some days when I work until 8pm with an hour commute home, or when I've got minimal time between getting home from work and leaving for yoga or dance class.
So, with only a little bit of trepidation, I set out to make their Sausage and Cheese Stuffed Bell Peppers.
And you know what? They weren't half bad. Easy enough to make, different enough from standard stuffed peppers to be interesting, and they tasted pretty good. I have no idea whether I'll ever make them, or anything else from this book, again, but... not a loss at all. And the extra stuffing is probably going to make excellent pizza topping tomorrow, with some tomato sauce and fresh ricotta.....