The revision includes hundreds of new recipes for home cooks, and plenty of new chapters designed to meet the needs of today's everyday cooks, including ones on breakfast and brunch, casseroles, and convenience cooking.
On "The Early Show" Friday, Better Homes and Garden Contributing Editor Scott Peacock, an iconic chef of Southern cuisines.
One of the book's additions is select "Make it Mine" recipes. The team at Better Homes and Gardens paid special attention to creating recipes that enable readers to add their personal touch. "Make It Mine" recipes found in every chapter offer inspiring variations on classics sluch as lasagna, burgers and chili. Home cooks need only choose one item from each ingredient box, and presto!: They've created a one-of-a-kind family specialty.
Scott began by demonstrating the "Make it Mine" recipe for lasagna. He made two completely different lasagnas using one simple recipe.
Then, Scott showed some recipes from the "Cook Once, Eat Twice" section -- recipes intended to make cooking more efficient. These twosomes make incredible meals one night with leftovers that can be transformed into different dishes the next night!
"Make It Mine" Lasagna
"Cook Once, Eat Twice" Pork
"Cook Once, Eat Twice" Vegetable Risotto
Pumpkin Chocolate Cheesecake Squares
With this easy-to-follow formula, you can go gourmet with goat cheese and pancetta or keep it classic with mozzarella and sausage-and there are plenty of options in between.
PREP: 45 MINUTES
COOK: 15 MINUTES
BAKE: 40 MINUTES
STAND: 10 MINUTES
MAKES: 8 SERVINGS
12 ounces Meat
1 cup chopped onion
2 cloves garlic, minced
1 egg, lightly beaten
1/4 cup grated Parmesan cheese
1 cup bottled roasted red sweet peppers, drained and cut into strips (optional)
8 ounces Cheese
Grated Parmesan cheese (optional)
NOODLES (pick one)
6 dried lasagna noodles
6 dried whole wheat lasagna noodles
MEAT (pick one)
12 ounces ground beef or pork sausage or ground uncooked Italian sausage or turkey
8 ounces Italian sausage plus 4 ounces chopped pancetta or bacon
TOMATOES (pick one)
1 14.5-ounce can diced tomatoes, undrained, plus one 8-ounce can tomato sauce and
1/4 cup tomato paste
2 cups purchased pasta sauce
SEASONING (pick one)
1 tablespoon dried Italian seasoning, crushed
2 tablespoons snipped fresh basil or 2 teaspoons dried basil, crushed
DAIRY (pick one)
1 15-ounce container regular or light ricotta cheese
2 cups cream-style cottage cheese, drained
1 cup bottled Alfredo pasta sauce
Cheese (pick one)
Shredded mozzarella, provolone, Monterey Jack, fontina, and/or Italian-blend cheese
Crumbled goat cheese
Sliced fresh mozzarella cheese
Cook Noodles according to package directions or until tender but still firm. Drain noodles; rinse with cold water. Drain well and
Meanwhile, for sauce, in a large saucepan cook desired Meat, onion, and garlic until meat is brown, stirring to break up meat as it cooks. Drain off fat.
Stir Tomatoes and Seasoning into meat mixture. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes, stirring occasionally.
Preheat oven to 375°F. For cheese filling, combine egg, Dairy, and 1/4 cup Parmesan cheese;
Spread about 1/2 cup of the meat sauce over the bottom of a 2-quart rectangular baking dish. Layer half of the Noodles in the bottom of the dish, trimming or overlapping as necessary to fit. Spread with half of the cheese filling. Top with half of the remaining meat sauce, half of the roasted sweet peppers (if desired), and half of the Cheese. Repeat layers. If desired, sprinkle additional Parmesan cheese over top.
Place baking dish on a baking sheet. Bake, uncovered, for 40 to 45 minutes or until heated through. Let stand for 10 minutes before serving.
For recipes for Scott's "Cook Once, Eat Twice" picks, and his Pumpkin Chocolate Cheesecake Squares recipe, go to Page 2.