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An updated edition of the best-selling cookbook from the 1950s introduces more than two hundred delicious recipes for dishes that can be prepared in advance and put away until later, including appetizers, salads, main courses, side dishes, and more. Original.
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After living in more than a dozen major cities and entertaining everyone from family and friends to politicians and media personalities, Ann Goodfellow has perfected the role of homemaker and hostess. She has contributed to several community cookbooks and participated in many local organizations. Scott Goodfellow is a leading television news executive, serving most recently as Chief Executive Officer of CNBC Asia Pacific. In addition to his mamy years in television news, he has also worked for Dow Jones & Co., Inc.From Publishers Weekly:
This updated version of the million-selling 1950s cookbook series (Scott Goodfellow’s mother wrote the first one in 1958) shares over 200 recipes that cooks can assemble ahead of time and put in the oven right before serving. The range of time between "now" and "later" varies—Burgundy Mushrooms can be frozen for up to three months; Garlic Blue Cheese Dressing may be refrigerated up to one week; New Orleans French Toast may be refrigerated up to one day. While the recipes have presumably been modernized to jibe with today’s tastes and available ingredients, they do have a 1950s feel. There are a good number of casseroles (e.g., Chicken and Spaghetti; Potluck Ham; Shrimp and Cheese), as well as such dated numbers as Beef Brisket; Yummy Fruit Dressing (which calls for Marshmallow Fluff, mayonnaise, ginger and orange zest); and Eggnog Mousse, a molded holiday dessert. Still, for modern readers who are pressed for time, this cookbook delivers.
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