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Better Homes and Gardens - Better Homes and Gardens: 365 Comfort Foods

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Better Homes and Gardens Better Homes and Gardens: 365 Comfort Foods

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Comfort food nourishes the soul as well as the body; think chicken noodle soup, pot roast, and apple pie. This enticing food isnt just for special dayswith the expertise of Better Homes and Gardens, comfort food can be enjoyed any day of the year. Included are cant-miss classics that cover main dishes, sides, soups, snacks, baked goods, and desserts.Two bonus chapters add extra value: Comfort Classics Made Healthy, for those watching what they eat, and 30-Minute Meals, for cooks short on time who still want a home-cooked meal. Helpful tips and sidebars offer advice covering essential cooking and baking basics, plus Make It Mine features show mix-and-match recipes, such as casseroles and mashed potatoes, that let cooks create varied, personalized dishes.

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Copyright 2014 by Meredith Corporation Des Moines IA All rights reserved - photo 1
Copyright 2014 by Meredith Corporation Des Moines IA All rights reserved - photo 2

Copyright 2014 by Meredith Corporation, Des Moines, IA. All rights reserved.

For information about permission to reproduce selections from this book, write to Permissions, Houghton Mifflin Harcourt Publishing Company, 215 Park Avenue South, New York, New York 10003.

www.hmhco.com

Library of Congress Cataloging-in-Publication Data:

Better homes and gardens 365 comfort foods / [editor, Jan Miller]
p. cm.
Includes index.
ISBN 978-1-118-62912-3 (pbk); 978-0-544-17836-6 (ebk)
1. Cooking, American. 2. Comfort food. I. Miller, Jan.
II. Better homes and gardens. III. Title: Better homes and gardens three hundred sixty-five comfort foods. IV. Title: 365 comfort foods.
TX715.B48584 2014
641.5973dc23
2013025650

Meredith Corporation

Editor: Jan Miller

Contributing Editors: Carrie Holcomb, Spectrum Communication Services

Recipe Development and Testing: Better Homes and Gardens Test Kitchen

Houghton Mifflin Harcourt

Publisher: Natalie Chapman

Editorial Director: Cindy Kitchel

Executive Editor: Anne Ficklen

Associate Editor: Heather Dabah

Production Editor: Jamie Selzer

Managing Editor: Marina Padakis Lowry

Art Director: Tai Blanche

Interior Design and Layout: Holly Wittenberg

Manufacturing Manager: Tom Hyland

Our seal assures you that every recipe in 365 Comfort Foods has been tested in - photo 3

Our seal assures you that every recipe in 365 Comfort Foods has been tested in the Better Homes and Gardens Test Kitchen. This means that each recipe is practical and reliable and meets our high standards of taste appeal. We guarantee your satisfaction with this book for as long as you own it.

v1.1013

Table of Contents
Emergency Substitutions

If you dont have:

Substitute:

Bacon, 1 slice, crisp-cooked, crumbled

1 tablespoon cooked bacon pieces

Baking powder, 1 teaspoon

teaspoon cream of tartar plus teaspoon baking soda

Balsamic vinegar, 1 tablespoon

1 tablespoon cider vinegar or red wine vinegar plus teaspoon sugar

Bread crumbs, fine dry, cup

cup soft bread crumbs, or cup cracker crumbs, or cup cornflake crumbs

Broth, beef or chicken, 1 cup

1 teaspoon or 1 cube instant beef or chicken bouillon plus 1 cup hot water

Buttermilk, 1 cup

1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup (let stand 5 minutes before using) or 1 cup plain yogurt

Cornstarch, 1 tablespoon (for thickening)

2 tablespoons all-purpose flour

Egg, 1 whole

cup refrigerated or frozen egg product, thawed

Garlic, 1 clove

teaspoon bottled minced garlic or teaspoon garlic powder

Ginger, grated fresh, 1 teaspoon

teaspoon ground ginger

Half-and-half or light cream, 1 cup

1 tablespoon melted butter or margarine plus enough whole milk to make 1 cup

Mustard, dry, 1 teaspoon

1 tablespoon prepared (in cooked mixtures)

Mustard, yellow, 1 tablespoon

teaspoon dry mustard plus 2 teaspoons vinegar

Onion, chopped, cup

2 tablespoons dried minced onion or teaspoon onion powder

Sour cream, dairy, 1 cup

1 cup plain yogurt or 1 cup light sour cream

Sugar, brown, 1 cup packed

1 cup granulated sugar plus 2 tablespoons molasses

Sugar, granulated, 1 cup

1 cup packed brown sugar or 2 cups sifted powdered sugar

Tomato juice, 1 cup

cup tomato sauce plus cup water

Tomato sauce, 2 cups

cup tomato paste plus 1 cup water

Wine, red, 1 cup

1 cup beef or chicken broth or cranberry juice in savory recipes; cranberry juice in desserts

Wine, white, 1 cup

1 cup chicken broth in savory recipes; apple juice or white grape juice in desserts

Seasonings

If you dont have:

Substitute:

Apple pie spice, 1 teaspoon

teaspoon ground cinnamon plus teaspoon ground nutmeg, teaspoon ground allspice, and pinch ground cloves or ginger

Cajun seasoning, 1 tablespoon

teaspoon white pepper plus teaspoon garlic powder, teaspoon onion powder, teaspoon cayenne pepper, teaspoon paprika, and teaspoon black pepper

Fajita seasoning, 1 tablespoon

1 teaspoons ground cumin plus teaspoon dried oregano, crushed; teaspoon salt; teaspoon cayenne pepper; teaspoon black pepper; teaspoon garlic powder; and teaspoon onion powder

Herbs, snipped fresh, 1 tablespoon

to 1 teaspoon dried herb, crushed, or teaspoon ground herb

Thai seasoning, 1 tablespoon

1 teaspoon ground coriander plus 1 teaspoon crushed red pepper, teaspoon salt, teaspoon ground ginger, teaspoon garlic powder, and teaspoon onion powder

1
Breakfast

Wake up with a hearty plate of biscuits and gravy, a basket of homemade muffins, or a stack of fluffy pancakescomfort food doesnt have to come at the end of the day.

Quiche Lorraine

prep 30 minutes bake 14 minutes at 450F + 50 minutes at 325F stand 10 minutes makes 6 servings

  • recipe
  • slices bacon
  • cup chopped onion (1 medium)
  • eggs, lightly beaten
  • cups half-and-half or light cream
  • teaspoon salt
  • Pinch ground nutmeg
  • cups shredded Swiss cheese (6 ounces)
  • tablespoon all-purpose flour
  • Chopped tomato (optional)
  • Snipped fresh Italian (flat-leaf) parsley (optional)

Preheat oven to 450F. Prepare Pastry for a Single-Crust Pie. On a lightly floured surface, use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter. Wrap pastry circle around the rolling pin. Unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to inch beyond edge of pie plate. Fold under extra pastry even with the plates edge. Crimp edge as desired. Do not prick pastry.

Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 6 to 8 minutes more or until golden. Remove from oven. Reduce oven temperature to 325F. (Pastry shell should still be hot when filling is added; do not partially bake pastry shell ahead of time.)

Meanwhile, in an extra-large skillet cook bacon over medium heat until crisp. Remove bacon and drain on paper towels, reserving 1 tablespoon drippings in skillet. Crumble bacon; set aside. Add onion to the reserved drippings; cook over medium heat until tender, stirring occasionally. Drain off fat.

In a large bowl combine eggs, half-and-half, salt, and nutmeg. Stir in crumbled bacon and onion. In a small bowl toss together cheese and flour; stir into egg mixture.

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