U.S.A. Cookbook by Sheila Lukins

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  • Zucchini lemon loaf

    • Breadcrumbs on September 15, 2010

      Sept 2010 - first use of this recipe. Liked the idea of the lemon-zucchini combo, something I hadn't seen before in a quick bread. Made recipe as directed w good results however I believe the method is unnecessarily complicated by the use of an electric mixer. I won't do this again, there's no reason mixing cannot be done by hand. Loaf is tasty, moist and has good texture...not too dense which I find can be the case w squash-based breads. I'd make this again.

  • Banana gingerbread

    • Breadcrumbs on November 18, 2010

      p. 61 - Nov 2010, first use of this recipe and we love it. Its been some time since I've had traditional gingerbread so I can't really compare but what I can say is this is a tasty, well-spiced moist, dense loaf that is perfect for the holidays. Plan to make another and serve it with cream cheese infused w ginger marmalade. 10

  • Aromatic meat loaf

    • Lindalib on November 12, 2012

      Most of us liked the flavor, although one person did not. We skipped the bacon. Next time, use the bacon or add a glaze.

  • Horseradish mustard tarragon sauce

    • ntt2 on November 08, 2015

      1 cup mayo 2 tablespoons Dijon mustard 3 tablespoons drained prepared white horseradish 1 tablespoons fresh tarragon or snipped fresh chives 1 cup heavy cram whipped Mix all but whipped cream; fold in cream . Cover refrigerate and serve within 6 hours. Makes 2 cups

  • Apple puff pancake

    • ckbkaddict on September 12, 2021

      This recipe is an absolute favorite in our house. However we do make the following changes: reduce cinnamon to 1/2 teaspoon and butter to 1 tablespoon in apple mixture. A keeper - so much easier than making individual pancakes and absolutely delicious. This has been our special weekend and holiday go to breakfast recipe for years. My daughter has just gone to University and this recipe was in the little black book of her favorite recipes from home…

  • Garlicky red-jacket mashed potatoes

    • JKDLady on January 07, 2016

      I like the technique of mashing the liquid in. The liquid amounts were just about spot on. Unfortunately, I had to let them sit a bit, so I was glad that I warmed extra milk. There's nothing special about this recipe, but I did like the technique.

  • Best-time chili

    • JKDLady on January 17, 2016

      I made this for the second time, and we still enjoyed it immensely. I did change the "chili powder" to one of my own. I used 1 T hot chili powder, 1 T medium chili powder, 1 T ancho powder, and 1 T chipotle powder. Next time I would increase the chipotle powder to 2 T. Changing the spices takes this to a new level.

  • Classic pie crust

    • JKDLady on January 07, 2016

      This was too hard to work with. I've made a lot of pies, and this is not a good crust in my opinion.

  • Bing cherry chutney

    • hillsboroks on July 24, 2016

      This chutney was the perfect way to use up a bag of nearly overripe Bing cherries I had on hand. The finished chutney is a beautiful dark jewel red color and the aroma of the cherries and spices as it cooked was wonderful. After it was done cooking I spooned it into small jam jars with 2-part lids and processed them for 10 minutes in a water bath canner. I got 10 4 oz. jars of chutney from this recipe.

  • Vegetable split pea soup

    • hillsboroks on October 20, 2017

      This is a warm, comforting soup with the added bonus of lots of veggies adding all their wonderful flavor notes. I had a very big ham bone from Honey Baked Ham so I increased the vegetable stock to 8 cups and added an extra 1/4 cup split peas. I also stirred in a package of baby spinach near the end of the cooking time. It is even better the next day and was a hit at a dinner for my ladies group.

  • Pumpkin pecan tea bread

    • Kinhawaii on November 24, 2018

      Been making this for years with the canned leftover pumpkin- haven't tried it with pumpkin pie filling, nor nuts- my family prefers it without. Always moist & keeps well.

  • Beef and vegetable barley soup

    • KBHughes on February 25, 2019

      This was a beautifully made soup recipe. I did add an extra chopped raw garlic clove into the soup with the barley and beef as well as a couple T of Beef Better than Boullion for flavor. Delicious!

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  • ISBN 10 0761107754
  • ISBN 13 9780761107750
  • Linked ISBNs
  • Published Apr 01 1997
  • Format Hardcover
  • Page Count 605
  • Language English
  • Countries United States
  • Publisher Workman Publishing
  • Imprint Workman Publishing

Publishers Text

After traveling across the country for three years, Sheila Lukins, the co-author of The Silver Palate cookbooks and The New Basics Cookbook and author of All Around the World Cookbook, set to work tasting, interpreting, and making magic in over 600 recipes. Here are Mashed Yukon Golds, a Stovetop Clambake, Vegetable Jambalaya, Bing Cherry Chutney, Peachy Keen Pie. Quesadillas with duck and caramelized onions, a burger stuffed with Maytag blue cheese, gazpacho made with both fresh and roasted vegetables, crab cakes sumptuous with lobster meat, orange zest, and mace. It's a star-spangled celebration.

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