ABOUT THE BOOK: The No. 1 New York Times bestselling cookbook has been revised and updated, with the goal to fight breast cancer by donating at least $1 for each copy sold to the Avon Foundation for Women.
IN THEIR OWN WORDS: "Food can settle us down, bring us together, strengthen our friendships, distract us from our fears, underline hope, remind us that we are not alone.
“Funny how often food came up when I was talking to the fiercely courageous people whom we feature in the front section of this Cookbook. In fact, for many of them, fixing food was a burden – until – some good souls stepped in and brought them meals. This food took care of an immediate need, but it quietly whispered another message from those who brought it – ‘We’re with you.’ ”
WHAT YOU GET: The book contains recipes for appetizers, main dishes, vegetables, desserts and beverages, stories by breast cancer survivors, information on breast health and cooking tips.
In addition to the recipe we made, we are interested in trying Pot Roast with Gingersnap Gravy (P. 4), Pink Edition Sugar Cookies (P. 34) and Fruity Baked Bean Casserole (P. 281).
WHAT WE MADE:
10-Layer Slow-Cooker Dish
By Norma Saltzman, Shickley, Neb.
Makes 6-8 servings.
Prep time: 20 minutes.
Cooking time: 4 hours.
Ideal slow-cooker size: 5-quart.
6 medium potatoes, thinly sliced
1 medium onion, thinly sliced
Salt to taste
Pepper to taste
15-oz. can corn
15-oz. can peas
¼ cup water
1½ pounds ground beef, browned
10¾-ounce can cream of mushroom soup
Layer 1: ¼ of potatoes, ½ of onion, salt and pepper.
Layer 2: ½ can of corn.
Layer 3: ¼ of potatoes
Layer 4: ½ can of peas
Layer 5: ¼ of potatoes, ½ of onion, salt and pepper
Layer 6: remaining corn
Layer 7: remaining potatoes
Layer 8: remaining peas and water
Layer 9: ground beef
Layer 10: Soup
Cover. Cook on high 4 hours.
OUR ASSESSMENT: It's a hearty dish we think will hit the spot on a chilly fall or winter day. It may be a bit too bland for some people, however, so we encourage you to spice it up.
VARIATIONS: "In place of ground meat in a recipe, use vegetarian burgers. Cut them up, and you won't need to brown the meat." Tip provided by Sue Hamilton, Minooka, Ill. (P. 138). Or try precooked cubed chicken.
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