Product Description
Don't know what to serve the family tonight? One-dish cooking is the answer!
With three cookbooks in one, you'll have more than 100 family-pleasing recipes right at your fingertips. From casseroles, warm drinks, sandwiches, skillet meals, stir-fries, soups, stews and so much more, preparing a delicious dinner just couldn't be quicker or easier! Over 90 full-page color photographs. ... Read more

Customer Reviews (3)

Nice format
Strong ring binding, easy to clean cover and the size is big enough you can set it down and still read ingredient amounts easily but not so big as to take up all your counter!

lots of great recipes
This cook book is great! it has so many different types of recipes for everyone

Wonderful Cookbook
I thoroughly enjoy this cook book. I have used several recipes
and love them all. Very simple to use. ... Read more

Product Description

Customer Reviews (6)

Basic
Pretty basic recipes. Haven't tried any yet, but not really tempted to at this point.

Hot Dish Heaven:Classic Casseroles from Midwest Kitchens
I was a little disappointed in the cookbook, but will enjoy a few of the recipes from it.I think it is more of a "60's comfort food"..type of cooking, not used as much today. Not calorie conscious or necessarily heart healthy, but one can make adaptations.

A 'must' for the community library culinary collection.
A former reporter, columnist, and editor for the Taste section of the 'Star Tribune', Ann L. Burckhardt has written or edited more than twenty-five books on food - including the original edition of the "Betty Crocker Cooky Book". So she brings a very special expertise to "Hot Dish heaven: Classic Casseroles From Midwest Kitchens" where she has compiled an impressive collection of mouth-watering, palate-pleasing, appetite satisfying, kitchen-cook friendly recipes showcasing what the casserole can do ranging from ordinary family meals to gourmet dishes fit for even the most elegant celebratory dining event. The recipes (ranging from Old Standby Hamburger and Rice Bake, to Satisfying Shepherd's Pie, to Beef Chow Mein Hot Dish, to Mom's Bread Pudding) are grouped into seven sections; Casserole Classics; Round the World in a Casserole Dish; Comfort Foods for Busy Days; Hot Dishes for Potlucks and Church Suppers; Satisfying Side Dishes; Breakfast and Brunch Casseroles; and Warm, Wonderful Desserts. Enhanced with two appendices featuring 'Cream Sauce' and 'Pastry Crust', as well as an informative introduction by Karal Ann Marling, "Hot Dish Heaven" is a simply wonderful addition to any family cookbook shelf, and a 'must' for the community library culinary collection.

It's "pretty good."
Contrary to the reviewer from Boxford, MA, I assert that this book is classic Minnesotan. As a native Minnesotan, I can attest to the authenticity of these recipe selections; indeed, all the hot dish classics are here: brunch casserole, tater tot hot dish, chicken and rice, tuna and noodles, and more. The aforementioned reviewer may have read past the definition of "hot dish" at the beginning of the book: "casserole-like food common in the Midwest; normally consists of a starch, a meat, and a vegetable mixed together with a sauce, often canned soup" (from _Dictionary of American Regional English_). Hot dishes are neither gourmet nor health food, but they are a comfort for us folks in the upper Midwest.This book could not have been compiled by a better expert: Ann Burckhardt was the former editor for the Taste section of the Star Tribune newspaper and the original Betty Crocker Cooky Book. If you want a classic Midwestern style cookbook full of recipes for your church potlucks or hearty family suppers, look no further.

I am disappointed
The design of the book is cute -- kind of 1940s-ish -- but the recipes are not only uninspiring, but more time-consuming than I expected. I already have lots of casserole recipes but was hoping for some uniquely Minnesotan ideas, as well as quick & easy things for work nights. But most of these dishes all seem to have the same ingredients:ground beef, chopped onion, sour cream, cheese, tomatoes, potatoes, corn, maybe a can of soup -- and even the ones that are supposed to be "Chinese" or "Afghan" are no different from the rest!There's very little use of herbs, spices or even garlic. Besides, many of them require at least half an hour of prep time and then at least an hour of baking.I don't know if I'll ever use this book.I'm not a Minnesotan, but there must be better "hot-dish" or casserole books out there.
Addendum: I have made two hot dishes from this book thus far, and in both of them, the proportions of ingredients seemed off.There was too little liquid (i.e., canned soup thinned with milk) to bind and moisten the rest of the ingredients, and too much meat.I also think the size of casserole dishes recommended are not always the best (usually too small/shallow), and she doesn't always specify whether to bake the casserole covered or not.I made the mistake of baking the "Meat & Potatoes Hot Dish" covered, and it was too soupy and sloppy.I'm a pretty experienced cook, and this can't all be MY fault! ... Read more

Product Description
This series comes to you from the Culinary Arts Institute, backed by almost 50 years experience in making cookbooks. Each recipe is kitchen-tested and easy-to-follow, step-by-step format. ... Read more