Last month the most wonderful event was held in Kamloops. The Kamloops Symphony held their Spring Book Sale. Imagine a big room full of books, all for $2 each! I visited them about 400000 times, and in total bought 10 cookbooks. A couple of them are pretty new - the copy of Cook Smart for a Healthy Heart looks like it was never even opened and Sandra Lee Semi-Homemade Cooking (2 bucks! how could i resist????) also looks unused, and I know some of you out there would say that's a good thing. :)
Anyway, the other 8 are older books and that fits perfectly into the theme that Carla of Chocolate Moosey has picked for this month's Weekend Cookbook Challenge - Vintage Cookbooks. Any book published before 1980 is fair game.
Cooking in Color - 700 Recipes For Every Occasion was first published in 1976. It's full of tons of veggie and fruit recipes, although most of them contain obscene amounts of butter/eggs/cheese/mayo. I'm not sure how often I'll pull this off the shelf to cook with, but it's pretty fun to read. For WCC I chose a healthy breakfast - Bacon and Apple Rings. Not an overly diet friendly dish, but I had more apples than bacon on my plate, so I'm counting that for something. I did make a couple of changes - I omitted the butter you were supposed to fry the bacon in (!), and I removed most of the bacon fat before I cooked the apple slices. This was fairly quick and quite yummy for a slow Sunday breakfast eaten at the table with the weekend papers and lots of coffee (for Scott) and milk (for me). Should I make this again? Probably not. Will I make this again? Hell yes.
Please visit Carla and read her WCC post for all the detail for this month.
Bacon and Apple Rings
adapted from Cooking in Color - 700 Recipes For Every Occasion
Serves 4 (haaaaaaaa!)
8 oz bacon
2 golden delicious apples cored and thinly sliced
1 tbsp sugar
Cook the bacon in a large pan over medium high heat until crisp. Remove the bacon to a plate lined with paper towel to drain. Keep warm. Remove at least half the bacon fat from the pan. Add the apple slices and fry until tender and golden on both sides. Arrange bacon and apple slices on a serving plate and sprinkle with sugar. Serve immediately with hot toast.
Anyway, the other 8 are older books and that fits perfectly into the theme that Carla of Chocolate Moosey has picked for this month's Weekend Cookbook Challenge - Vintage Cookbooks. Any book published before 1980 is fair game.
Cooking in Color - 700 Recipes For Every Occasion was first published in 1976. It's full of tons of veggie and fruit recipes, although most of them contain obscene amounts of butter/eggs/cheese/mayo. I'm not sure how often I'll pull this off the shelf to cook with, but it's pretty fun to read. For WCC I chose a healthy breakfast - Bacon and Apple Rings. Not an overly diet friendly dish, but I had more apples than bacon on my plate, so I'm counting that for something. I did make a couple of changes - I omitted the butter you were supposed to fry the bacon in (!), and I removed most of the bacon fat before I cooked the apple slices. This was fairly quick and quite yummy for a slow Sunday breakfast eaten at the table with the weekend papers and lots of coffee (for Scott) and milk (for me). Should I make this again? Probably not. Will I make this again? Hell yes.
Please visit Carla and read her WCC post for all the detail for this month.
Bacon and Apple Rings
adapted from Cooking in Color - 700 Recipes For Every Occasion
Serves 4 (haaaaaaaa!)
8 oz bacon
2 golden delicious apples cored and thinly sliced
1 tbsp sugar
Cook the bacon in a large pan over medium high heat until crisp. Remove the bacon to a plate lined with paper towel to drain. Keep warm. Remove at least half the bacon fat from the pan. Add the apple slices and fry until tender and golden on both sides. Arrange bacon and apple slices on a serving plate and sprinkle with sugar. Serve immediately with hot toast.
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