Good Housekeeping Great Home Cooking: 300 Traditional by Beth Allen, Susan Westmoreland PDF

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Additional resources for Good Housekeeping Great Home Cooking: 300 Traditional Recipes

Sample text

In 3-quart saucepan, combine curry powder, coriander, cumin, and ground red pepper. Cook over medium heat, stirring constantly, until very fragrant, about 1 minute. Stir in butter, salt, and water; heat to boiling over high heat. Remove from heat. With wooden spoon, stir in flour all at once. Return pan to medium-low heat, stirring constantly, until mixture forms a ball and leaves side of pan. Remove from heat. 3. Stir in eggs, one at a time, beating well after each addition, until batter is smooth and satiny.

2. With wire whisk, stir in flour, salt, and pepper until blended. Gradually whisk in broth until smooth; heat to boiling, stirring constantly. Reduce heat; cover and simmer until asparagus is tender, 5 to 10 minutes. 3. Spoon half of mixture into blender. Cover, with center part of cover removed to let steam escape; puree until smooth. Pour into bowl. Repeat with remaining asparagus mixture. 4. Return puree to same clean saucepan; stir in half-and-half. Heat through (do not boil). Serve soup hot, or cover and refrigerate to serve chilled later.

Our recipe uses Old Bay seasoning in place of curry powder. PREP: 5 minutes * BAKE: 23 minutes MAKES 1½ cups cup slivered almonds � pound lump crabmeat, picked over � cup mayonnaise cup sour cream 2 tablespoons minced onion 2 tablespoons chopped fresh parsley 1 teaspoon Old Bay seasoning crackers 1. Preheat oven to 350°F. Grease 9-inch pie plate. 2. Spread almonds on cookie sheet. Bake, stirring occasionally, until lightly browned and fragrant, about 8 minutes; cool. 3. In medium bowl, combine crabmeat, mayonnaise, sour cream, onion, parsley, and seasoning.

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