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Wear-Ever's Wonderful World of New Method Cooking

Wear-Ever's Wonderful World of
New Method Cooking

Margaret Mitchell
From the introduction:
....“It is easy for even the most inexperienced cook to successfully prepare food by the Wear-Ever New Method of Cooking. There are only three simple rules to follow,

Know the pan to use: At the beginning of each food section we have illustrated the proper pans or combinations to use…. When cooking vegetables and fruits, use the pan the food will most nearly fill along with the cover for that particular pan. Never attempt to cook a small quantity in a large pan.

Know the heat to use: Always use the heat specified in the directions or recipes….

In general: When cooking fruits and vegetables—start on medium heat until first wisps of steam escape or cover is hot too touch—about 5 minutes. Reduce heat to low for remainder of cooking time.

When cooking meats: preheat broiler or roaster pan on medium high heat until a piece of white paper starts to turn brown; reduce heat to medium. Use medium heat to brown all meats. For longer cooking reduce heat to low.

When cooking dried foods: bring water in bottom pan to boil on high heat; reduce heat to low.

When baking on top of the range over direct heat: start on medium heat; reduce heat to low after 5 minutes unless recipe specifies otherwise.

Follow directions and recipes exactly: At first it may be difficult to believe that cooking can be done with such a small amount of heat. The outside of each pan is thick sheet aluminum which conducts heat quickly and evenly…. Resist the temptation to turn the heat a little higher…. When cooking fresh vegetables or fruits, never lift the cover until near the end of the cooking time. Frequent removal of cover allows precious moisture to escape and could cause food to burn.”

....How ordinary it seems, today, to go to the mall and purchase a decent set of pots and pans. It wasn't always that simple! Nonetheless, the cooking tips in this cookbook are as valid today as when the book was first written. And looking at the pictures sure made me hungry—all the recipes sound delicious! Copyright 1967, 96 pp., hardcover

Condition: Very Good
SOLD Price: $4.50 plus $3.00 shipping.
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Fish Dinner Bake
6 servings

Baking Dish, 10x7x2”
Preheated 350º oven
    1 8-oz pkg frozen fish sticks
    Instant mashed potatoes for 6
    Note: Mashed sweet potatoes or yams can be substituted for instant mashed potatoes.
    2 cups dairy sour cream
    1 9-oz pkg frozen asparagus, cooked, drained, and diced
    (Or substitute another frozen vegetable)
    ¼ cup minced onion
    ¼ cup soft bread crumbs
    ¼ cup grated Parmesan cheese
    1 tsp. salt (optional)
- Bake fish according to package directions, then cut into 1-in. pieces.
- Meanwhile, prepare instant mashed potatoes according to directions.
- Line the bottom of the baking dish with the cooked instant potatoes.
- Spread 1 cup sour cream over the potatoes, then top with frozen vegetable.

- Sprinkle on onions, bread crumbs, and salt.
- Top with fish.
- Spread on remaining sour cream.
- Sprinkle with Parmesan cheese and paprika.

Bake 20 min.

101502 Sunday, August 30, 2009