Darienne

Have to report that I made a dessert casserole from Bake Until Bubbly. Cranberry-Apple-Walnut Crisp. Delicious. Just might give in and buy the book. Am quite impressed with it.

DH bought double cranberries at our Canadian Thanksgiving and I thought: Oh great. What am I going to do with a package of cranberries? Well found this recipe for Cranberry-Apple-Walnut Crisp which called for an amazing 2 cups of cranberries. Hooray! And it was a great success. I thought it was a tad too sweet: DH loved it. Will use it again. From: Clifford A. Wright. Bake Until Bubbly. From my search for a good casserole cookbook. (Sorry, forgot about taking a photo and it was all gone in a trice.)

There is nothing quite like your first successful work with chocolate.

Sounds like fun, Ruth. I do have a pile of Mexican type meatballs in the freezer and this should work very nicely. Thanks. And thanks again for the topic idea.

Jaymes. :biggrin: My Mother hated cooking. And she used cream of whatever soups. Which I grew to hate. Oh well...

Thanks cakewalk. I have never had Cholent. My Bubbi (Mother's side) had a special little oven which sat on top of one side of the stove/oven. My memories are fairly faint now. I can't recall how the stove was heated, whether by coal or wood, but it was not electric.

Santa Fe style flat enchiladas sounds good. Thanks Lisa Shock. Would you tear the tortillas into pieces? I expect you might sub corn chips for the tortillas? What about adding a layer of roasted poblanos or nopales? I've been gifted with a few jars of nopales and haven't used them yet. Just made a huge batch of my take on Puerco Pibil yesterday...we ate it on One-Buns for lunch today...and I'd certainly put them into a casserole dish. Thanks again.

Sounds good Deryn...except for two ingredients. DH, Ed, loathes olives and I don't do sausages (childhood leftover). But you tried, and that's the main thing. Thank you. We do love egg noodles though. Lokshen kugel, the savory one, I remember from childhood also. Thank you for leading me back to that one.

Ruthcooks had this brilliant idea. Most casserole cookbooks have only a few recipes that the cook will ever use...why not get good casserole ideas by posting the topic title used above. Thank you Ruth. So my favorite casserole/one dish meals at present are: Moussaka with Spanakopita (that's two), Lasagna and Mafe, an African dish made mainly from sweet potatoes, tomatoes and chicken. Mafe is one of those dishes which changes from locale to locale. (Mafe should have an e-acute, but I can never remember how to do those diacritical marks.) What is your favorite casserole/one dish meal recipe? Thanks.

Brilliant Ruth. I'll do just that. I'll just figure out my favorite and start from there.

Thanks again all. I'm not sure how to go about finding Cooks Illustrated Specialty Cookbooks. I've been looking over Bake until Bubbly and although I made a vow a couple of years ago not to buy any more cookbooks...and I've pretty much kept it...I just might break down and get it. It is more international than I had thought. Just doesn't use the language of the recipe in the title usually. Thanks again, Smithy.

Bought some today in a local bulk foodstore. Costs twice as much as regular popcorn and has no hulls. Called "White Popcorn". It was passable...but...lacked heft and chew. It was nice not to struggle with the hulls, but I don't think we'll bother again. Just too tame.

Found Bake Until Bubbly in the downtown library today and so now I'll sit and give it a good lookover. Thanks Smithy

Thanks Jaymes. And thanks for the recipe. I can't abide ham...long story from childhood...but I do eat chicken. And I am going to think about pork which has become my go-to meat. Thanks again.

I swear I am actually drooling looking at those apple fritters. I hope I can be up to such a complicated recipe. Your instructions are very clear...but I do have a habit of not succeeding brilliantly at such complicated items. Thanks so much for posting your recipe, David. You are a gentleman and a scholar and a fine baker too. :wub:

Thanks Smithy and Jaymes. Not fond of cookbooks with NO pictures alas. The second one named sounds good. Jaymes...can you give me one or two titles, please.

Recently took a big casserole cookbook out of our local library. Taste of Home Casseroles. Lots of lovely photos and over 400 recipes. Alas, many of the recipes call for cans of cream of this soup and that soup, packages of instant rice and potato mixes, refrigerated rolls and so on. And almost all the recipes were very North American. Not that I am damning these ingredients to the nether realms...I just want to know: where are the good casserole cookbooks? Are there any? Who has a title for me? Thanks.

Welcome, hiinakemenduro. You have come to the right place. You don't tell us what foods you were raised on. Maybe it's something we could all try and learn from. I am fairly new to liking cooking...about 7 years now...although advanced in years and I do love making and eating Mexican and Indian foods. We had enchiladas, rice and beans for lunch yesterday. Don't know Thai food very well at all. Look forward to reading your posts.

Hello Canadian expat. Welcome to eGullet. A really good place to be. Cooking was never my thing either and in fact my husband taught me how to cook in the first place. I learned what I had to and no more. That's all changed now and I hold eGullet responsible (in a good way) for the changes. Darienne

Oh...an apple fritter recipe...a good one. I love apple fritters. Please.

I enjoy it all, but along with Deryn, I like the breakfast chronicles which remind me that breakfast doesn't have to be cereal or bacon and eggs. ...although I've yet to try any of the tomato/cheese/meat combos.

Interesting post, Nancy. I must Google Patzcuaro and see where it is. (Did it and you are still up very high. Looks fascinating. )And how right you were about the flowers. I was so remiss this year in not cutting off the flowers. I did that finally and then the fruits really began to fill out. But, alas, it was very late. As for freezer space, I am just about completely out now after adding yesterday's huge bag of tomatillos. On the other hand, I just didn't have the time or energy to work in making the Chile Verde at that point. Could have just cooked them I guess.

With applesauce. Don't forget the applesauce.

Can almost smell it baking...I think I'd better get out the ingredients and pans and get to work.

Thanks LindaK. The husks would be easier to remove dry...if the husks were dry on mine. Because they aren't really ready for harvest, the husks are still green and for me easier to remove in the water. Roasting under the broiler would be better, but I am lazy about some things (and thank heavens, not about others) roasting them on a half sheet in the oven is easier. Not to mention that I had pounds and pounds of them at one time. As noted, we cannot buy them in our area. And now one of the chains which carried Poblanos has quit doing so, leaving us with only one store. We do not have much of a hispanic population in east central Ontario. I have frozen the tomatillos cooked and I have frozen them raw and then cooked them later. If it makes a difference, my uneducated palate can't tell.