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Justin Wilson's Easy Cooking: One Hundred Fifty Rib-Tickling Recipes for Good Eating
     

Justin Wilson's Easy Cooking: One Hundred Fifty Rib-Tickling Recipes for Good Eating

by Justin Wilson, Pam Hoenig (Editor)
 
Easy to Cook, Easy to Eat.

That is Justin Wilson's philosophy in Justin Wilson's Easy Cookin', a brand-new collection of more than 165 delecticious recipes that are a snap to make. You don't have to look any farther than your supermarket for the makings of a great meal, no matter what you've got a hankering for. For breakfast try

Overview

Easy to Cook, Easy to Eat.

That is Justin Wilson's philosophy in Justin Wilson's Easy Cookin', a brand-new collection of more than 165 delecticious recipes that are a snap to make. You don't have to look any farther than your supermarket for the makings of a great meal, no matter what you've got a hankering for. For breakfast try Lost Bread (called that because you make it from bread that's gone stale), which is fried up golden like French toast, or a comforting bowl of Pecan grits. If you're having a party (and if you're not, why aren't you?), Justin's got plenty of recipes to keep hunger at bay till the main course arrives — Pickled Eggs, Oyster Pate, and Shrimp Dip, just to name of few. Planning a picnic? Plenty to choose from here — Hot Cabbage Slaw, Country Egg Salad, Picnic Potato Salad, Potato Salad Without Potatoes (you'll have to read the recipe to find out how Justin does it!). Then there are hearty soups and stews to warm you up on raw days — Oyster Soup, Turtle Stew, Red Bean Soup, Leftover Steak, Potatoes, and Mushroom Stew.

Now let's get to the main event. Louisianians love their fish and shellfish, and Justin doesn't disappoint with Oyster-Eggplant Jambalaya, Crabmeat Etouffe, Crawfish Maque Chou, and Boiled Shrimp in the Shell and a 6-pack of Beer. More in the mood for turf than surf? Take your pick of Chicken casserole with Wild Rice, Barbecued Brisket, Hominy and Chili Casserole, Fresh Pork and Sausage Jambalaya a la Party, and Rabbit Gumbo.

Rice and beans are a Louisiana staple, and Justin's got more than a few — Dilly Cheese Rice, Pepper-Mushroom Rice, and Red Beans and Rice Casserole. And don'tforget your vegetables: Try Potato Pound Cakes, Green Onion Grits, Okra and Crawfish, and Pork Backbone and Turnips

And just when you're ready to push back from the table, there's dessert. Choose from seven different kinds of cobblers, Strawberry Pie, Walnut Pie, Bread Pudding, and Brown Rice Pudding.

Good living is about good eating with friends and family, and Justin Wilson's Easy Cookin' just made it a whole lot easier. I garontee!

Product Details

ISBN-13:
9780688152642
Publisher:
HarperCollins Publishers
Publication date:
02/04/1998
Pages:
198
Product dimensions:
7.81(w) x 9.56(h) x 0.80(d)

Read an Excerpt

Pecan Cornbread

Even People who don't like cornbread like this kind of cornbread.Easy to cook, easy to eat.

Makes 8 to 10 Servings3 tablespoons vegetable shortening or bacon drippings
2 cups cornmeal
1 cup all purpose flour
1 cup pecan meal (you can find this in any supermarket)
1 tablespoon salt
1 heaping teaspoon baking powder
1 heaping tablespoon baking soda
3 large eggs
2 cups buttermilk

Preheat the oven to 400 degrees.I cook this in two cast-iron frying pans, one large and one small.I put the shortening in the pans and put them in the oven while it is heating so the oil will be hot and ready to add to the cornmeal.

In a large mixing bowl, sift together the dry ingredients.In a small mixing bowl, beat the eggs and buttermilk together, then mix this with the dry ingredients, stirring well.Take the pans with the oil that has been heating the oven, pour the oil into the batter and stir immediately.Pour the batter back into the greased frying pans and bake until golden brown, about 50 minutes.

Turn the cornbread over and put it back in the oven for another 5 minutes.This is called "sweating" the cornbread.

Copyright ) 1998 by Justin Wilson

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