• Shelmar on May 06, 2020

  "On herbs and spices: When we specify an herb, such as parsley or sweet basil, unless otherwise stated we mean the dry version.... Spices ... we do generally mean the ground or powdered kind." p.19.

Notes about Recipes in this book

• Dairy Hollow House German baked pancake

  • mlbatt on July 04, 2020

    This has been a favorite for many years. We enjoy it plain, just with 1/2 of a squeezed lemon over the top then sprinkled generously with powdered sugar.

• Strawberry bread

  • susankay on June 19, 2021

    This is marvelous, with or without the strawberry butter, which is also marvelous.

• Bountiful blueberry muffins

  • susankay on June 04, 2024

    These are wonderful. I’ve been making them since this book was published!

• Chicken Marengo our way

  • mzgourmand on August 22, 2023

    Felt like an old-fashioned chicken dish, so made this as I am a fan of Ms. Dragonwagon. We enjoyed it & I would make it again, though as my wife kept saying: it's too flour-y! Next time I would cut down on the flour & make it as a roux before adding. A couple of caveats, we didn't have raisins & don't like black olives added to fricasees as a garnish, so two key taste elements were missing from this dish. I didn't miss the olives, unsurprisingly, but next time would make sure to add the raisins. This is also a cookbook from 1992, so in non-vegetable focused dishes, vegetables are not expected to do any heavy lifting: next I would double the amount of carrots and especially mushrooms. We didn't have white pearl onions, so subbed shallots. My wife was dubious about adding the cognac at the end but it really helped to uplift the dish and smooth out the slightly too-strong sour note.