U.S.A. Cookbook by Sheila Lukins

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    • Categories: Salads; Side dish; American
    • Ingredients: parsley; store-cupboard ingredients; bacon; potatoes; celery seeds; apple cider vinegar
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    • Categories: Salads
    • Ingredients: parsley; orange juice; whole duck; arugula; Dijon mustard; honey; potatoes; green beans; oranges
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    • Categories: Salads; Main course
    • Ingredients: parsley; bay leaves; celery; dill; dry white wine; salmon fillets; mesclun; yogurt; black peppercorns; scallions; lemons
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    • Categories: Dressings & marinades; Vegetarian
    • Ingredients: dill; yogurt; lemons; olive oil
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    • Categories: Salads
    • Ingredients: mangoes; sweet pickle relish; red onions; green peppers; mayonnaise; red peppers; tomatoes; sour cream; elbow macaroni pasta; dill
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    • Ingredients: green cabbage; sour cream; parsley; green peppers; mayonnaise; corn oil; carrots; caraway seeds
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    • Ingredients: celery seeds; green peppers; apple cider vinegar; green cabbage; onions; mayonnaise; carrots; store-cupboard ingredients
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    • Ingredients: chives; red peppers; red cabbage; green peppers; apple cider vinegar; yellow peppers; caraway seeds; oranges; orange juice; carrots; green cabbage
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    • Ingredients: carrots; green peppers; sour cream; honey mustard; green cabbage; celery seeds; dill; ham; mayonnaise; scallions
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    • Categories: Dressings & marinades; Russian
    • Ingredients: tomato ketchup; mayonnaise; sweet pickle relish
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    • Categories: Dressings & marinades; Russian
    • Ingredients: tomato ketchup; store-cupboard ingredients; mayonnaise; sweet pickle relish
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    • Categories: Dressings & marinades; Russian
    • Ingredients: tomatoes; Tabasco sauce; chile sauce; mayonnaise; capers; horseradish; dill
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    • Categories: Dressings & marinades
    • Ingredients: limes; store-cupboard ingredients; avocados; mint
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    • Categories: Dressings & marinades
    • Ingredients: garlic; store-cupboard ingredients; lemons; Dijon mustard
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    • Categories: Dressings & marinades
    • Ingredients: store-cupboard ingredients; mayonnaise; oranges; tarragon; tomato paste; sour cream
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    • Categories: Sandwiches & burgers
    • Ingredients: Brie cheese; scallions; Italian bread; whole grain mustard; parsley; tomatoes; capers; Tabasco sauce; tarragon vinegar; cooked beef; lettuce
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    • Categories: Sandwiches & burgers; American
    • Ingredients: cheddar cheese; red wine vinegar; beef skirts; Dijon mustard; Monterey Jack cheese; onions; rustic white bread
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    • Categories: Sandwiches & burgers
    • Ingredients: white onions; Swiss cheese; rye bread; pastrami; tomatoes; Dijon mustard
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    • Categories: Sandwiches & burgers
    • Ingredients: roasted red peppers; pastrami; yogurt; onions; chile sauce; green peppers; Swiss cheese; rye bread; mayonnaise; sauerkraut
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    • Categories: Sandwiches & burgers
    • Ingredients: prosciutto; salami; basil; mozzarella cheese; tomatoes; Italian rolls; balsamic vinegar; arugula
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    • Categories: Sandwiches & burgers
    • Ingredients: cooked lamb; mayonnaise; yellow peppers; arugula; mint; garlic
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    • Categories: Dressings & marinades
    • Ingredients: garlic; store-cupboard ingredients; mayonnaise
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    • Categories: Sandwiches & burgers
    • Ingredients: store-cupboard ingredients; white bread; Parmesan cheese; deli turkey; bacon
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    • Categories: Sauces, general
    • Ingredients: chicken broth; onions; store-cupboard ingredients
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    • Categories: Sandwiches & burgers
    • Ingredients: fennel seeds; ground turkey; Italian bread; basil; garlic; canned tomatoes; red peppers; green peppers; parsley; tomato paste; dried oregano
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Notes about this book

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Notes about Recipes in this book

  • 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

  • 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.

  • 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.

  • 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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