Lost Recipes: Meals to Share With Friends and Family by Marion Cunningham

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    • Categories: Soups; Appetizers / starters
    • Ingredients: chicken broth; carrots; celery; shells pasta; Parmesan cheese
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    • Categories: Soups; Appetizers / starters; Spanish; Vegetarian
    • Ingredients: cucumbers; tomatoes; green peppers; French bread; Tabasco sauce; tomato paste
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    • Categories: Soups; French; Vegetarian
    • Ingredients: leeks; potatoes; chicken broth; chives
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    • Categories: Soups; Appetizers / starters
    • Ingredients: cucumbers; chicken broth; cream; mint; sour cream
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    • Categories: Soups; Appetizers / starters
    • Ingredients: bacon; potatoes; corn; nutmeg
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    • Categories: Soups; Main course
    • Ingredients: carrots; tomato sauce; parsley; basil; thyme; clams; white-fleshed fish; live crabs; ground cayenne pepper
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    • Categories: Soups; Main course
    • Ingredients: prawns; scallops; canned tomatoes; dried oregano; bay leaves; parsley
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    • Categories: Soups; Appetizers / starters; Vegetarian
    • Ingredients: tomatoes; honey; basil; store-cupboard ingredients
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    • Categories: Soups; Main course; Indian; British
    • Ingredients: carrots; celery; green peppers; apples; curry powder; nutmeg; chicken broth; tomatoes; whole cloves; cooked white rice
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    • Categories: Soups; Appetizers / starters
    • Ingredients: whole chicken; carrots; celery; thyme; rosemary; breadcrumbs; parsley
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    • Categories: Soups; Main course
    • Ingredients: canned Great Northern beans; ham
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    • Categories: Soups; Appetizers / starters; Vegetarian
    • Ingredients: split peas; celery; carrots; thyme; marjoram; bay leaves
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    • Categories: Soups; Appetizers / starters
    • Ingredients: tomatoes; tomato paste; chicken broth; Italian bread; basil; Parmesan cheese
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    • Categories: Soups; Appetizers / starters
    • Ingredients: celery; chicken broth; light cream
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    • Categories: Soups; Appetizers / starters; Summer
    • Ingredients: carrots; celery; chicken broth; tomatoes; zucchini; beans - string; spinach
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    • Categories: Soups; Appetizers / starters; Winter
    • Ingredients: carrots; chicken broth; potatoes; rutabagas; celery root; bay leaves; celery seeds
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    • Categories: Soups; Appetizers / starters
    • Ingredients: turkey carcass; stuffing of your choice; turkey gravy; carrots; celery; parsley; bay leaves; thyme
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    • Categories: Soups; Appetizers / starters
    • Ingredients: turnips; leeks; dried navy beans; mustard greens; chicken broth
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    • Categories: Soups; Appetizers / starters
    • Ingredients: oatmeal; chicken broth; parsley
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    • Categories: Bread & rolls, savory
    • Ingredients: cornmeal; buttermilk; store-cupboard ingredients
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    • Categories: Bread & buns, sweet; American
    • Ingredients: whole wheat flour; rye flour; cornmeal; buttermilk; molasses; golden raisins
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    • Categories: Bread & rolls, savory; Breakfast / brunch
    • Ingredients: cornmeal; corn; heavy cream; store-cupboard ingredients
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    • Categories: Bread & rolls, savory; American
    • Ingredients: heavy cream; store-cupboard ingredients
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    • Categories: Bread & rolls, savory; American
    • Ingredients: store-cupboard ingredients
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    • Categories: Cakes, small
    • Ingredients: fresh ginger; buttermilk; store-cupboard ingredients
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Notes about this book

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Notes about Recipes in this book

  • Cod with mustard sauce

    • hshubin on April 08, 2014

      Mustard sauce was good. Try 1/2 the vinegar and water. And cod does cook quickly

  • Brown derby French dressing

    • DKennedy on May 08, 2014

      This recipe is perfect as written. I cut in to 1/4 of the recipe and I use a total of 1/2 c. oil (olive, walnut and hazelnut).

    • anya_sf on May 11, 2021

      Excellent, classic dressing for Cobb salad. Even 1/6 recipe was more than we needed though.

  • Custard-filled corn bread

    • DKennedy on February 21, 2014

      Discovered this recipe while reading A Homemade Life. Saw that I had the original in Lost Recipes at p. 36. Trying a modified version using Bob Red Mill's GF corn bread mix in place of the dry ingredients but added 1/2 c. more plus 1.5 T. brown sugar. Kept the amount of the wet ingredients as stated. Divided between 2 pie tins on a half sheet pan. Baked for 50 minutes. Just came out of the oven: outstanding!!!!! Will be using the corn bread on top of my Fried Chicken Salad with herbed buttermilk dressing for mom and dad's 57th anniversary.

    • DKennedy on July 27, 2015

      Tried this recipe again using GF flour. The dry/wet ingredients ratio was way off. Use the Bob's Red Mill adaptation if going to go GF.

    • foodgloriousfood on May 17, 2021

      Omg this is so decadent! I reduced the sugar to 2Tbs from 3Tbs but might reduce it to 1.5 next time. Other than that I made it as written. It kinda came out like an impossible pie or as my husband said almost like a soft quiche with a cornbread base. I am fascinated and will be playing around with this method as much as I can without needing to buy larger jeans! Seriously if you love cornbread and love custard make this cornbread! I also searched for the recipe in other books and see that it is sometimes served with honey or maple syrup for breakfast. It would be amazing with maple syrup! If you wanted a sweet breakfast dish then perhaps the 3tb of sugar would be good. I was serving it with tequila cilantro BBQ chicken (Emeril Grill book) so wanted mine less sweet.

  • Green goddess dressing

    • ellencooks on June 29, 2016

      I made this without the anchovies. Fantastic!

  • San Francisco Little Joe's

    • ellencooks on August 05, 2015

      I added a clove of garlic and a splash of Worcestershire. Excellent!

  • Oregon blue cheese crumble

    • gamulholland on June 21, 2017

      We have made this so many times, and every time it is a huge hit. We have had the best luck using Trader Joe's crumbled gorgonzola-- strong enough to compete with all the other strong flavors. We bring it with wheat thins to various potlucks, but a dad at the kids' school who is a professional chef suggested putting it on hamburgers, and he's right: it's delicious that way too. Definitely a keeper.

  • Mulligatawny soup

    • gamulholland on June 21, 2017

      This is a fair bit of work with all the chopping and shredding-- not a weeknight meal-- but on a weekend, with basmati rice and some chutney, it is amazing.

  • Lazy Daisy cake

    • gamulholland on June 21, 2017

      Simple and delicious. The cake is so light, and the topping is the perfect caramelized complement to it. Also, this is something I can whip up in a hurry without any special ingredients. The hard part is waiting until it cools. :)

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Reviews about this book

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Reviews about Recipes in this Book

  • Bridge Creek ginger muffins

    • Orangette

      ...the best muffin I have made in memory. Possibly ever...if you eat them while they’re warm, you’ll find that the top has a lacy edge that gives with a crackle. That’s nice.

      Full review
    • Lottie and Doof

      I made her ginger muffins, which I think pretty perfectly represent her: unfussy, delicious, and nurturing. They are best warm from the oven. They don’t need to be explained any further.

      Full review
  • ISBN 10 0375411984
  • ISBN 13 9780375411984
  • Published Oct 14 2003
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Alfred A. Knopf Inc.

Publishers Text

Marion Cunningham, known throughout the country as today's Fannie Farmer and the 2003 winner of the James Beard Lifetime Achievement Award, dedicates her new book to getting America back to the family table.

In these days of chef-inspired fancy creations, it is a great pleasure--and relief!--to have these lost recipes for family-style eating. From the chapter Soups: The Pot That Needs No Watching, choose a Ham and Bean or Tomato Bread Soup to make a whole supper. In Yesterday's Side Dish--Today's Vegetarian Centerpiece you'll find rarebits, Spanish Rice, and Southern Corn Pudding.

Interspersed throughout are excerpts from writers--from Jeffrey Steingarten to David Gergen to Laurie Colwin--celebrating the family meal (and bemoaning its loss). Marion Cunningham exhorts us to return to the communal table and helps us get there with good, honest food to be shared and savored.



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