Mr Food-Real American Ck

Mr Food-Real American Ck

by Art Ginsburg
     
 

Celebrate our country's melting pot with Art Ginsburg's all-new collection of simple and scrumptious recipes. From California to Connecticut, from Mississippi to Massachusetts, and covering every region in between, Mr. Food' serves up an all-American-favorites performance. Who can resist such classics as spicy Mardi Gras Shrimp, New England Clam Spread, Tex-Mex

Overview

Celebrate our country's melting pot with Art Ginsburg's all-new collection of simple and scrumptious recipes. From California to Connecticut, from Mississippi to Massachusetts, and covering every region in between, Mr. Food' serves up an all-American-favorites performance. Who can resist such classics as spicy Mardi Gras Shrimp, New England Clam Spread, Tex-Mex Pasta Salad, or New York Pushcart Onion Sauce? With the abundance of tasty recipes in Mr. Food Cooks Real American, every patriotic, down-home cook will find a new favorite — or an easy twist on an old favorite!

Author Biography: Art Ginsburg has been appearing as Mr. Food for more than fifteen years, and his show is the largest food news insert in the nation, seen in more than four hundred cities. He has sold almost two million of his Mr. Food cookbooks. A native of Troy, New York, he now resides in South Florida, where he produces his syndicated television show.

Product Details

ISBN-13:
9780688126377
Publisher:
HarperCollins Publishers
Publication date:
10/28/1994
Pages:
289
Product dimensions:
6.37(w) x 9.54(h) x 1.16(d)

Read an Excerpt

American-Style Hot Veal Sausage

The one-of-a-kind smell and taste of a blue-ribbon winner at the county fair! I love it with fried peppers and onions.

2 pounds ground veal
1 teaspoon whole fennel seed
1 teaspoon crushed red pepper
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1/2teaspoon paprika
1 teaspoon dried thyme leaves
1/2teaspoon onion powder
4 teaspoons vegetable oil, divided

In a large bowl, combine all the ingredients except the oil; mix thoroughly. Shape the mixture into 16 patties. Coat the bottom of a large skillet with 2 teaspoons of the oil and add just enough water (about 1/4 cup) to cover the bottom; heat over medium heat. Add half the patties, making sure they don't touch; cook thoroughly, uncovered, for about 5 minutes on each side, or until brown. Repeat, using the additional 2 teaspoons oil and more water.

16 patties (4 to 5 servings)


Mulberry Street Pasta with Vegetables

Take a shortcut to Little Italy and, before you know it, this will be a regular at your house, too!

1 1/2 cups (about 1/2 of a 16-ounce package) frozen mixed vegetables containing broccoli, thawed
1 garlic clove, minced
2tablespoons butter
1 can (10 3/4 ounces) condensed broccoli cheese soup
1 cup milk
1/4cup grated Parmesan cheese
1/2teaspoon salt
1/2teaspoon Italian seasoning
3 cups hot cooked fettuccine (about 8 ounces uncooked)

In a largeskillet over medium heat, cook the thawed vegetables and garlic in the butter for 5 to 8 minutes, or until tender-crisp, stirring often. Stir in the soup, milk, cheese, salt, and Italian seasoning. Bring to a boil; reduce heat to low and cook for 5 minutes, stirring occasionally. Pour the mixture over the hot fettuccine and toss to coat.

4 side-dish servings (5 cups)

Mr. Food: Real American Cooking. Copyright � by Art Ginsburg. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.

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