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| Revco's Freezer Cookery, Dorison House Publishers, 1976, hardcover, 144 pages |
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This vintage 1970s tome is still a supremely practical, timeless cookbook for the time-starved cook! Save money on your food bill, too! Know how long your freezer foods can safely be stored. Cook, bake, and pack fresh dishes for future use while retaining their fresh, homemade flavors. Chapters are: Using Your Freezer; Selecting Freezer Packing Material; Meats, Poultry, Fish, and Shellfish (includes a section on game and game birds); Vegetables; Fruits; Breads and Rolls; Cakes and Cookies; Casseroles and Soups; Desserts; Party Foods; Etceteras. Each chapter begins with freezing techniques and other storage tips for the recipes included in the following pages. Here's a sample recipe: Fried Shrimp- 1 1/2 cups all purpose flour
- 1/4 tsp salt
- 1 1/2 tsp baking powder
- 1 egg
- 3/4 cup evaporated milk or light cream
- raw peeled shrimp, defrosted
- oil or fat for frying
- Mix flour, salt and baking powder in a bowl. Beat egg and milk together and stir into flour mixture. Heat oil or fat at least 2 inches deep to 360 deg F. (An electric skillet works well.) Dip shrimp in batter. Fry in hot fat, turning to brown both sides. Drain on absorbent paper. Serve hot with lemon slices or soy sauce. Makes enough batter for 18 large or more small shrimp.
Tables of information with yields and freezing times, as well as comprehensive illustrations of the different cuts of beef, lamb, pork, and veal. You'll refer to this handy book often throughout the year as you streamline your time in the kitchen, while staying under your food budget!
Condition: Excellent vintage condition, clean, spine and all pages intact, near new overall. Edges of spine are bumped and a small amount of the vinyl laminated finish has been removed where a price sticker was taken off. Covers may be wiped clean.
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