Introduction to Home Cooking, Chinese-Japanese Style Made Easy.

This book is written in a style to embrace the many cultures that influence the Island cooking styles of Hawaii.  The book is not meant to be a complete compendium of Oriental Culinary Arts but rather an introduction to home cooking, Chinese-Japanese style.  The recipes are easy to follow and the ingredients available in most locations.

Vintage cookbook, 1961, Purchase CopyImage

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Activities For Recording and Tracking Your Family History

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Genealogy is More Than Charts

Are you interested in activities that record and track your family history?

This book has 100’s of activities to get you creative juices flowing.

  It is the author’s dream that every household will own a “growing family tree”, cultivated by someone who makes sure memories are recorded, because
“Genealogy is More Than Charts”.

Purchase book

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Rival Crock-Pot Cooking-Review

Rival Crock Pot Cooking, 1975

The original Rival Crock-Pot Cooking, 1975, helped start the Crockpot revolution – from recipes sweet (cheesecake) to savory (pepper steak), this book helps the cook use a crockpot without hesitation. So if the current craze for Crockpot cooking has you wanting to experiment, try this book first. Because of its completeness (featuring more than 300 recipes), simple recipes, the sheer number and variety of them, this is one cookbook you won’t want to be without.

Rival Crock-Pot Cooking Sampler:

The original Rival Crock-Pot Cooking, 1975, helped start the Crockpot revolution.

Below is a sample of just one of the easy-classic-slow-cooking-yummy recipes. I would often made this easy stew when we went camping in our motor home:

Good ‘n Easy Stew

3 lb. lean stewing beef, cut into 1 1/2 –inch cubes

1 Envelope (1 ½ oz.) dry onion soup mix

½ cup sauterne wine or beef broth

1 can (10 ½ oz.) condensed cream of celery soup

1 can (4oz.) sliced mushrooms, drained (optional)

 

Combine all ingredients in Crock-Pot. Cover and cook on Low setting for 8 to 12 hours. If desired, thicken gravy.

8 servings (about 3 quarts)

Purchase a vintage copy of this book: HourGlassBooks