Cook It Light One-Dish Meals

Rating:
Summary: Updates uninspired casseroles of the 1960s and 1970s
Review: If you collect cookbooks, and enjoy reading them, you begin to see familiar recipes occurring over and over in different cookbooks. In this cookbook, Jeanne Jones updates the uninspired cooking of the 1960s and 1970s, using low-fat cheese, low-salt and low-fat canned and frozen ingredients, frequently low-fat cream of chicken or cream of celery soup. Among the amazing recipes is one for a baked cottage cheese loaf that includes 5 cups of cheerios in the ingredients, plus several variations of the ubiquitous rice-soup-cheese-meat casserole I remember from childhood. Her suggestion for a wedding meal is a lima bean lasagna! In fairness, many of these recipes aren't her idea. She revises recipes sent to her by readers, so evidently this is still what we are really eating in America. Still, the major change in cooking in the last 20 years has been the use of fresh ingredients, and the movement away from canned, preserved ingredients. While she makes a nod now and then to more modern cooking (chicken on herbed quinoa with pink peppercorn sauce), this is mostly a low-fat rehashing of the familiar past.

Rating:
Summary: Updates uninspired casseroles of the 1960s and 1970s
Review: If you collect cookbooks, and enjoy reading them, you begin to see familiar recipes occurring over and over in different cookbooks. In this cookbook, Jeanne Jones updates the uninspired cooking of the 1960s and 1970s, using low-fat cheese, low-salt and low-fat canned and frozen ingredients, frequently low-fat cream of chicken or cream of celery soup. Among the amazing recipes is one for a baked cottage cheese loaf that includes 5 cups of cheerios in the ingredients, plus several variations of the ubiquitous rice-soup-cheese-meat casserole I remember from childhood. Her suggestion for a wedding meal is a lima bean lasagna! In fairness, many of these recipes aren't her idea. She revises recipes sent to her by readers, so evidently this is still what we are really eating in America. Still, the major change in cooking in the last 20 years has been the use of fresh ingredients, and the movement away from canned, preserved ingredients. While she makes a nod now and then to more modern cooking (chicken on herbed quinoa with pink peppercorn sauce), this is mostly a low-fat rehashing of the familiar past.