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Southern Living
Our Readers Top-Rated Recipes
This isn’t just any cookbook. It’s the best of our Five-Star recipes—the highest rating here at
Southern Living
magazine! We test every recipe that is being considered for a
Southern Living
publication—some 100,000 recipes over the last 35 years. Recipes that make the first cut, we test and taste again. Every ingredient is re-measured. Finally, each recipe is rated on a scale of one to five stars, based on taste, texture, and appearance. Only the BEST receive the
Southern Living
Five-Star rating. And finally... they’re all together in one must-have cookbook!
You'll get:
Over 550 mouthwatering, five-star recipes
Over 100 beautiful, full-color photographs
New good-cook ideas for making favorites even better
8 3/4" x 11 1/8" wipe-clean hardcover
20 timesaving menus
Tips and tidbits from
Southern Living
readers
Recipe prep and cook times to help you manage your time in the kitchen
At-a-glance banners identifying helpful features such as Kids Love It…Make Ahead…Southern Classic… and more!
Item#
Product
Qty
Price
543553
Southern Living Our Readers Top-Rated Recipes
$34.95
Dimensions - 8-3/4" x 11-1/8"
400 Pages
Hardcover
Over 550 recipes
Aunt Mary's Pot Roast
(see photo in more views)
Prep: 10 min. Cook: 3 hrs., 10 min.
Menu: All-American Fare, serves 6: Aunt Mary's Pot Roast, Buttery Herb-Cheese Muffins, Chocolate-Oatmeal Chunk Cookies
Long before the advent of electricity, pioneers were using cast-iron Dutch ovens (as called for in this recipe) as 'slow cookers.'
1 (3- to 4-pound) boneless chuck roast, trimmed*
1 (12-ounce) can beer
1 (0.6-ounce) envelope Italian dressing mix
Roasted Vegetables (optional)
1. Brown roast on all sides in a lightly oiled 5-quart cast-iron Dutch oven over high heat. Remove from heat; add beer and dressing mix.
2. Bake, covered, at 300° for 3 hours or until tender, turning once. Serve with Roasted Vegetables, if desired. Yield: 6 servings.
*To reduce the fat in this recipe, substitute an eye of round roast for the chuck roast. Both cuts of meat become fall-apart tender when cooked with slow, moist heat.
Roasted Vegetables
(sub-recipe)
Prep: 10 min. Cook: 45 min.
Slow roasting in a cast-iron skillet accentuates the natural sweetness of these root vegetables. If desired, you may omit the olive oil and add vegetables to the Dutch oven with the pot roast during the last hour of baking.
1 1/2 pounds new potatoes, cut in half
1 (1-pound) package baby carrots
2 medium onions, quartered
1 tablespoon olive oil
Salt and pepper to taste
1. Toss potatoes, baby carrots, and onions with olive oil, and season to taste with salt and pepper.
2. Bake at 300° in a large cast-iron skillet for 45 minutes, stirring once. Yield: 6 servings.
Chunky Apple Cake with Cream Cheese Frosting
(see photo in more views)
Prep: 25 min. Cook: 45 min.
1/2 cup butter, melted
2 cups sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
4 Granny Smith apples, peeled and sliced
1 cup chopped walnuts, toasted
Cream Cheese Frosting
Chopped walnuts, toasted (optional)
1. Stir together first 4 ingredients in a large bowl until blended. Combine flour and next 3 ingredients; add to butter mixture, stirring until blended. Stir in apple slices and 1 cup walnuts. Spread into a greased 13 x 9 inch pan.
2. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack. Spread with Cream Cheese Frosting; sprinkle with walnuts, if desired. Store in refrigerator. Yield: 12 to 15 servings.
Cream Cheese Frosting
(sub-recipe)
Prep: 10 min.
1 (8-ounce) package cream cheese, softened
3 tablespoons butter or margarine, softened
1 1/2 cups powdered sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
1. Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add sugar and salt, beating until blended. Stir in vanilla. Yield: 1 2/3 cups.
Specs
Sample Recipe 1
Sample Recipe 2
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