Can Opener Casseroles is filled with lots of dishes made with several varieties of cream of soups, including a Chicken Divan, Johnny Marzetti and Tuna Noodle, while Classic Sides explores vegetable and assorted dishes, of course the ever popular Green Bean Casserole and a congealed Cranberry mold make their appearance. The final chapter is In Style Desserts with a pineapple Upside Down Cake, Banana Pudding and Carnation Fudge.
Cooking with Beer, published in 1996. As the title implies, all recipes contain beer as an ingredient whether as a marinade, in a batter, or used for braising and poaching. We start off with pairings and foods - there is a very handy chart, followed by a history of craft beer and the many styles of beer: ale, stout, lager, porter, etc.
The recipes start with appetizers ~ beer cheese, dips & sauces ~ next are soups, including a few stews, chili and bisque. There is a salad section which also encompasses sauces, dressings, and salsa, while the meat chapter covers beef, pork, sausage and chicken - with a yummy sounding Amber Orange chicken made with a lager. I found a few new recipes to try in the seafood section ~ calamari with a beer batter, sesame salmon and poached shrimp.
There is a chapter for sides and vegetables, plus another on grains & bread with beer croûtons and a steel head bread. Desserts wrap up the recipes and feature waffles, ice cream, cookies and brownies. The last few pages are filled a beer tasting menu based on styles of beer and gives notes on the aroma & bouquet, plus taste profiles of numerous brands of craft beer.
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