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From six decades of 'Sunset' recipes.

More than 500 of your favorites fill our newest book

TWO YEARS AGO WHEN planning for Sunset's All-Time Favorite Recipes cookbook (Sunset Publishing Corporation, Menlo Park, Calif., September 1993; $24.99), we invited readers to nominate their favorite magazine recipes for its content. From thousands of nominations, the winners (more than 500) were selected to fill this 224-page book. From appetizers to desserts, the recipes were evaluated for suitability for today's kitchens and today's ingredients; recipes that needed updating were retested and rewritten.

To sample the book, here are two popular dishes. Artichoke Nibbles made the top 10.

Pear or Apple Crisp

This recipe appeared in a 1949 issue of Sunset. Pears or apples are lightly spiced, then baked beneath a crust of sweet, buttery crumbs.

4 medium-size (about 2 1/4 lb. total) Anjou pears, Bartlett pears, or Golden Delicious apples, peeled, cored, and sliced

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 teaspoon lemon juice

1/2 cup water

1 cup sugar

3/4 cup all-purpose flour

1/2 cup (1/4 lb.) butter or margarine

Whipping cream (optional)

Place pears in a greased 8-inch-square baking pan. Sprinkle with cinnamon, nutmeg, lemon juice, and water; mix lightly.

In a medium-size bowl, mix sugar and flour. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs; evenly scatter crumbs over pear mixture. Bake in a 350 |degrees~ oven until fruit is tender when pierced and crust is lightly browned, about 1 hour. Offer cream to pour over individual portions. Serves 4.

Per serving: 622 cal. (35 percent from fat); 4 g protein; 24 g fat (14 g sat.); 104 g carbo.; 236 mg sodium; 62 mg chol.

Artichoke Nibbles

This popular appetizer is also a favorite at Sunset.

2 jars (about 6 oz. each) marinated artichoke hearts

1 small onion, finely chopped

1 clove garlic, minced or pressed

4 large eggs

1/4 cup fine dried bread crumbs

1/4 teaspoon salt

1/8 teaspoon each pepper, dried oregano, and liquid hot pepper seasoning

2 cups (about 8 oz.) shredded sharp cheddar cheese

2 tablespoons minced parsley

Drain marinade from 1 jar of artichokes into a small frying pan. Drain remaining jar; reserve marinade for other uses. Chop all artichokes; set aside. Over medium heat, cook onion and garlic in pan, stirring often, until onion is soft when pressed, about 5 minutes.

In a bowl, beat eggs to blend. Stir in crumbs, salt, pepper, oregano, hot pepper seasoning, cheese, parsley, artichokes, and onion mixture. Pour into a greased 7- by 11-inch baking pan.

Bake in a 325 |degrees~ oven until custard feels set when lightly touched, about 30 minutes. Let cool slightly in pan, then cut into 1-inch squares. Serve warm or at room temperature; or cover and refrigerate to serve cold. To reheat, bake, uncovered, in a 325 |degrees~ oven until heated through, 10 to 12 minutes. Makes about 6 1/2 dozen appetizers.

Per appetizer: 22 cal. (82 percent from fat); 1 g protein; 2 g fat (0.7 g sat.); 0.7 g carbo.; 54 mg sodium; 14 mg chol.

Top 10 reader favorite recipes

Chicken & Artichoke Casserole (August 1954)

Dutch Baby Pancakes (February 1960)

Chicken Tetrazzini (February 1964)

San Francisco-style Cioppino (March 1965)

Joe's Special (May 1968)

Artichoke Nibbles (June 1971)

Ready-bake Bran Muffins (February 1973)

Easy Baked Chicken Kiev (March 1979)

Layered Cheese Torta with Pesto (July 1983)

Chocolate Cookie Cheesecake (May 1987)
COPYRIGHT 1993 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1993 Gale, Cengage Learning. All rights reserved.

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Title Annotation:includes recipes; cookbook
Author:Hale, Christine Weber
Publication:Sunset
Article Type:Bibliography
Date:Sep 1, 1993
Words:576
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