Anne Wright - Good Housekeeping : 100 best one-dish meals

HEARST BOOKS
A Division of Sterling Publishing Co., Inc.
New York

First spiral-bound edition 2004
Published by Hearst Books
A Division of Sterling Publishing Co., Inc.
387 Park Avenue South
New York, NY 10016 Good Housekeeping is a trademark owned by Hearst Magazines Property, Inc., in USA, and Hearst Communications, Inc., in Canada. Hearst Books is a trademark owned by Hearst Communications, Inc. The Good Housekeeping Cookbook Seal guarantees that the recipes in this cookbook meet the strict standards of the Good Housekeeping Institute. Every recipe has been triple-tested for ease, reliability, and great taste. www.goodhousekeeping.com Distributed in Canada
by Sterling Publishing
c/o Canadian Manda Group,
165 Dufferin Street,
Toronto, Ontario, Canada M6K 3H6
Distributed in Australia by Capricorn Link
(Australia) Pty. Ltd.
P.O.

Box 704, Windsor, NSW
2756 Australia
Printed in China
ISBN 1-58816-432-2 100 Best One-Dish Meals Copyright 2003 by
Hearst Communications, Inc. All rights reserved. The recipes and photographs in this volume are intended for the personal use of the reader and may be reproduced for that purpose only. Any other use, especially commercial use, is forbidden under law without the written permission of the copyright holder.

Ellen Levine	Editor in Chief
Susan Westmoreland	Food Director
Susan Deborah Goldsmith	Associate Food Director
Delia Hammock	Nutrition Director
Sharon Franke	Food Appliances Director
Richard Eisenberg	Special Projects Director
Marilu Lopez	Art Director

Supplemental text by Anne Wright Book design by Richard Oriolo Library of Congress
Cataloging-in-Publication Data
Good Housekeeping : 100 best one dish recipes.
p. cm.
ISBN 1-58816-217-6
1. Entres (Cookery) 2.

Casserole cookery.
I. Good Housekeeping Institute (New York, N.Y.)
TX740.G55 2003
641.8'2--dc21 2003001536 10 9 8 7 6 5 4 3 2

In winter, when the gangs been out sledding and skiing, serve up Polenta and Sausage Casserole, an Italian specialty thats sure to stick to their ribs. In spring, why not showcase fresh seasonal vegetables in one of our easy stir-fries, such as Thai Chicken with Asparagus? Our cool, crisp salads make for satisfying warm-weather eating, from old favorites such as Nioise Salad to great new ideas like Couscous and Smoked-Turkey Salad. On a cool, crisp autumn afternoon what could be better for a tailgate party than Chili Potpie with Cheddar-Biscuit Crust? With the growing interest in healthy eating in mind, weve included many low-fat recipes. We also lightened up old favorites like Chicken Shepherds Pie and Eggplant Parmesan, trimming fat and calories but not flavor. Youll also find some wonderfully hearty meatless dishes such as Mushroom Lasagna and Vegetarian Black Bean Burritos. While one-dish meals make great everyday fare, they are also ideal for entertaining.

Why not try our Couscous Paella, Shrimp Creole, or Carbonnades la Flamande for your next company dinner? But the best part of this bookwe thinkis that every recipe has been triple-tested in the Good Housekeeping kitchens to ensure great results every time you make it. So get ready to treat your friends and family to some wonderful eatingany time of the year. Susan Westmoreland
FOOD DIRECTOR, GOOD HOUSEKEEPING When you need dinner in a hurry, canned chicken and vegetable broth make it easy, and all of the recipes in this book will taste delicious made with broth right off your pantry shelves. But if you want a truly superlative meal, nothing beats the flavor of homemade broth. And, its easy to make. Start the broth on a day when you have time to let it simmer for four hours.

Be sure to plan your menu ahead to use the cooked chicken in a soup, sandwich, or salad. Our recipes yield fairly large amounts, which means you can freeze the broth in sturdy containers for up to three months, and it will be on hand when you need italmost as easy as canned! Homemade Chicken BrothPREP 10 minutes plus cooling COOK 4 hours 30 minutes MAKES 56 cups In 6-quart saucepot, combine 1 chicken (3 to 3 pounds), including neck (giblets reserved for another use), 2 carrots, peeled and cut into 2-inch pieces, 1 stalk celery, cut into 2-inch pieces, 1 medium onion, cut into quarters, 5 parsley sprigs, 1 garlic clove, teaspoon dried thyme, bay leaf, and enough water to cover (about 3 quarts); heat to boiling over high heat. Skim foam from surface. Reduce heat and simmer 1 hour, turning chicken once and skimming. Remove from heat; transfer chicken to large bowl. (Reserve chicken for another use.) Return skin and bones to saucepot and heat to boiling. (Reserve chicken for another use.) Return skin and bones to saucepot and heat to boiling.

Skim foam; reduce heat and simmer 3 hours. Strain broth through colander into large bowl; discard solids. Strain again through sieve into containers; cool. Cover and refrigerate to use within 3 days, or freeze up to 4 months. To use, skim and discard fat from surface of broth. Skimming chicken broth.Smoked Turkey and Mango WrapsEACH CUP About 36 calories | 3 g protein | 4 g carbohydrate | 1 g total fat (1 g saturated) | 3 mg cholesterol | 91 mg sodium.Vegetable BrothPREP 25 minutes COOK 2 hours MAKES about 6 cups
Cut off roots and trim dark green tops from 4 large leeks; thinly slice leeks.

Rinse leeks in large bowl of cold water, swishing to remove sand; transfer to colander to drain, leaving sand in bottom of bowl. In 6-quart saucepot, combine leeks, 2 to 4 garlic cloves, not peeled, 1 cup water, and pinch salt; heat to boiling. Reduce heat to medium; cover and cook until leeks are tender, about 15 minutes. Add 1 large all-purpose potato,