By Loretta Frances Ichord
Provides an illustrated examine what has been cooking in the US in the past a hundred years, besides info on how the kitchen has advanced, how the appearance of the television dinner and speedy nutrition minimize on exertions, and the culinary arts changing into a big-time resource of leisure. contains recipes spanning the altering tastes in the United States.
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Additional info for Double Cheeseburgers, Quiche, and Vegetarian Burritos: American Cooking from the 1920s Through Today
When patties are cooked all the way through and no pink remains in the middle, add a slice of cheese on top of each patty. 08. Use spatula to put 2 patties together, 1 on top of the other. Do the same with the other 2 patties. 09. Place each double cheeseburger on a bottom bun. 10. Lay a browned onion slice on the top of each. 11. Add 1 tomato slice, 2 pickle slices, and 1 cup of lettuce on each. 12. Put on the top buns, enclosing each double cheeseburger. Serve immediately with condiments (mayonnaise, mustard, ketchup).
12. Bake pies for 10 minutes at 450°F, then reduce temperature to 325°F and cook until firm, about 25 minutes, or until knife inserted in middle of pie comes out clean. 13. Remove from oven with pot holders and place on wire racks. 14. Serve warm but not piping hot. However, a cold quiche makes a good snack and can be taken on picnics. Cut into wedges when serving. Note: Cooked bacon can be substituted for the ham in this recipe. Plus the broccoli can be left out. Or invent your own combinations.
Modesto Bee, March 5, 2005. ———. Libby Quaid. ” Arizona Daily Sun, April 20, 2005. Beard, James. Hors D’Oeuvre & Canapés. Philadelphia: Running Press, 1940. Bowers, Douglas E. ” Food Review. January–April 2000. gov/publications/foodreview/jan2000/ frjan20 (December 15, 2004). Child, Julia, Louisette Bertholle, and Simone Beck. Mastering the Art of French Cooking. 40th anniversary ed. New York: Alfred A. Knopf, 2004. Cunningham, Marion. The Fannie Farmer Cookbook. 13th ed. New York: Alfred A. Knopf, 2003.
Double Cheeseburgers, Quiche, and Vegetarian Burritos: American Cooking from the 1920s Through Today by Loretta Frances Ichord