|
|
 |
From 37,000 recipes over 40 years, we’ve narrowed it down to the best-of-the-best recipes in Southern Living 40 Years of Our Best Recipes!
You’ve probably heard that breakfast is the most important meal of the day…but it can be difficult to focus on cooking when you’re trying to get the family up and dressed. That’s why the “Morning Miracles” chapter offers Quick & Easy recipes, Freezer Friendly options, and more! Try a yummy Yogurt-Fruit Smoothie or too-good-to-miss Cinnamon Rolls – the latter recipe makes 2 dozen sweet buns, so you can save a pan for later…up to 3 months later!
When your evenings are jam-packed, the “Easy Weeknight Favorites” section offers flavorful, memorable meals that require very little hands-on time! Try fabulous Fresh Pesto Pasta Salad, rich Tomato-Pesto Tart, and light Oven-Fried Parmesan Chicken Strips. Plus, every chapter in this complete collection provides Kids Love It and Weeknight Wonder selections. These family-friendly dishes are sure to please! Kids will devour Creamy Hash Brown Casserole, Baked Macaroni and Cheese, and zesty Lime-Grilled Chicken. From creative casseroles to down home dressed-up sides and no-fail desserts, every recipe is a tried-and-true Southern hit!
You’ll enjoy:
- 250 all-time greatest recipes from 40 years of Southern Living, updated for the way you cook today
- 30 complete menus to help you orchestrate meals for any occasion
- 10 recipe banners for easy browsing: Quick & Easy, Make Ahead, Party Pleaser, Light & Healthy, One Dish Delish, Kids Love It, Editor’s Choice, and more
- A special chapter on Southern Classics
544346 |
Southern Living 40 Years of Our Best Recipes |
|
$34.95
|
|
|
|
Dimensions - 8-3/4 x 11-1/8
400 Pages
Hardcover
Over 250 Recipes |
Baked Ziti (see image in "More Views")
Makes 8 to 10 Servings
Prep: 35 min.; Cook: 25 min.; Other: 10 min.
1 (16-oz.) box ziti pasta (we tested with Barilla)
1⁄2 medium onion
1 Tbsp. olive oil
2 garlic cloves, minced
1 lb. lean ground beef
1 (26-oz.) jar tomato-and-basil pasta sauce
3⁄4 tsp. salt, divided
3 Tbsp. butter
3 Tbsp. all-purpose flour
3 cups milk
1 cup grated Parmesan cheese
1⁄2 tsp. pepper
1 (8-oz.) package shredded mozzarella cheese
1. Cook pasta in a large Dutch oven according to package directions. Drain and return to Dutch oven.
2. Meanwhile, sauté chopped onion in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Add garlic, and sauté 1 minute. Add beef, and cook, stirring until beef crumbles and is no longer pink. Drain beef mixture, and return to pan. Stir in pasta sauce and 1⁄2 tsp. salt. Set aside.
3. Melt butter in a heavy saucepan over low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk; cook over medium heat, whisking constantly, until mixture is thickened and bubbly. Stir in Parmesan cheese, remaining 1⁄4 tsp. salt, and pepper. Pour sauce over pasta in Dutch oven, stirring until pasta is evenly coated.
4. Transfer pasta mixture to a lightly greased 13- x 9-inch baking dish. Top evenly with beef mixture; sprinkle evenly with mozzarella cheese.
5. Bake at 350° for 20 to 25 minutes or until cheese is melted. Let stand 10 minutes before serving.
Yield: 8 to 10 servings
|
Tomato-Pesto Tart
Makes 4 servings
Prep: 30 min., Cook: 25 min., Other: 15 min.
Pesto, a sauce originating in Genoa, Italy, traditionally combines fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil. It’s a perfect complement to tomatoes and makes this tart ultimately rich and savory.
1⁄2 (15-oz.) package refrigerated piecrusts
2 cups (8 oz.) shredded mozzarella cheese, divided
5 plum tomatoes, sliced
1⁄2 cup mayonnaise
1⁄4 cup grated Parmesan cheese
2 Tbsp. basil pesto
1⁄2 tsp. freshly ground pepper
3 Tbsp. chopped fresh basil
1. Unroll piecrust on a lightly greased baking sheet. Roll into a 12-inch circle. Brush outer 1 inch of crust with water. Fold edges up and crimp. Prick bottom.
2. Bake at 425° for 8 to 10 minutes. Remove from oven. Sprinkle with 1 cup mozzarella cheese; cool 15 minutes. Arrange tomato slices over cheese.
3. Stir together remaining 1 cup mozzarella cheese, mayonnaise, and next 3 ingredients. Spread over tomato slices.
4. Bake at 375° for 20 to 25 minutes. Remove from oven; sprinkle with basil.
|
Brown Sugar Pound Cake
Makes 12 Servings
Prep: 20 min.; Cook: 1 hr., 15 min.; Other: 45 min.
1 cup shortening
1⁄2 cup butter, softened
1 (16-oz.) box light brown sugar
5 large eggs
3 cups all-purpose flour
1⁄2 tsp. salt
1⁄2 tsp. baking powder
1 cup evaporated milk
1 tsp. maple flavoring or vanilla extract
Brown Sugar Glaze (recipe below)
1. Beat shortening, butter, and brown sugar at medium speed with an electric mixer 2 minutes or until creamy. Add eggs, 1 at a time, beating well after each addition.
2. Combine flour, salt, and baking powder; add alternately with milk, beginning and ending with flour mixture. Stir in flavoring. Pour batter into a greased and floured 12-cup Bundt pan.
3. Bake at 300º for 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes; remove from pan, and cool completely on a wire rack. Pour Brown Sugar Glaze over cake. Let cake stand 30 minutes or until glaze is firm.
Brown Sugar Glaze
Makes 2 cups
Prep: 3 min., Cook: 6 min.
1⁄2 cup butter
1 cup firmly packed brown sugar
1⁄4 cup milk
3 cups powdered sugar
1 tsp. vanilla extract
1. Melt butter in a medium saucepan over medium heat. Whisk in brown sugar, and cook 1 minute.
2. Add milk, powdered sugar, and vanilla; whisk until creamy. Remove from heat and immediately pour over cooled cake.
|
|
Specs
|
|
Sample Recipe 1
|
|
Sample Recipe 2
|
|
Sample Recipe 3
|
|
|
|
|
|
|
