More than 600 pages of beloved and classic recipes, all tested and proven in the kitchens of your favorite food manufacturers.

These are the recipes you meant to clip and save: the ones on that jar label, those cans, on the back of the box. They come from the test kitchens of America's food manufacturers--Kraft, Borden, Libby's and more--and every dish has become one of the nation's favorites. Everybody loves these classics: Kellogg's� Crunchy Baked Chicken, Campbell's� Scalloped Potatoes, the original Chex Party Mix, Rice Krispies Marshmallow Treats, Vanilla "Philly" Frosting. There's even a recipe from the Tabasco� hot pepper sauce people for Irish Stew that was developed by James Beard. In addition to being delicious, they're fast and easy to make, with detailed instructions for perfect results every time.

About the Author

Ceil Dyer is the author of many cookbooks. His favorite types of recipes seem to be those that you find at the supermarket. Best Recipes from the Backs of Boxes, Bottles, Cans & Jars was originally published in three different volumes that Dyer compiled.

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