It certainly is amazing.  Taught me a very valuable lesson about recipes.

I was helping my sister price an estate sale today and what cookbook do I spy on the bookshelf? Why yes, it was this one. So I grabbed it. I probably won't have time to look at it until this weekend though. Maybe I can convert some of the recipes to low sodium.

I'm sure you can Barb, and a lot of them are from products that aren't high sodium like butter, flour, applesaue, fruit and vegetables.  Welcome aboard!

I agree with carole you shouldn't have a problem getting them to low sodium.

My car is in the shop and so I can't get to the store.  It's messing up my recipe time table for the moment but I'm sure Heavenly Father will see me through.  He always does.

So what is everyone cooking for Thanksgiving if you celebrate it?  I'm going with family favorites, turkey, cranberry sauce canned, candied yams, mashed potatoes and gravy and a new stuffing.

Turkey, Sourdough Bacon Leek Mushroom dressing with lots of gravy, canned cranberry sauce, broccoli and crusty french bread rolls.

Turkey with sausage stuffing, mashed potatoes and gravy, cranberry sauce canned, green bean cassarole, corn, broccoli, gravy, celery tray, olive tray, biscuits, gravy, probably key lime pie for dessert this year (tryin something new!) and my chocolate cookies.  Oh, and gravy.

Those sound like wonderful menus, especially the sausage stuffing.  I may ask for your recipe.

I had some country style pork ribs and did the Braised Ginger Pork.  As usual I found it to bland for my taste.  I guess I've just gotten to old and my taste buds are shot.

Those sound like wonderful menus, especially the sausage stuffing.  I may ask for your recipe.

I had some country style pork ribs and did the Braised Ginger Pork.  As usual I found it to bland for my taste.  I guess I've just gotten to old and my taste buds are shot.

I love sausage stuffing!!  Do you use regular breakfast sausage or Italian?  I like the mild Italian sausage with lots of onions.  I never use celery because I hate it.

MIL is coming up, and I think I'll ask her to make a pumpkin pie.  She needs to feel that she is contributing something, and her son loves pumpkin pie.  Me not so much, unless it is a Pumpkin Chiffon or a lighter style than the old standard.

Avocados were on sale today, so will be looking at our cookbook for a way to use them this weekend.

I love avocados.  I think I could eat an entire tree full if I wasn't stopped.

Sausage stuffing is one of my top 10 reasons to live, it is so good.  Turkey's good, but Thanksgiving has always been about the sausage stuffing, from my father's side of the family.  (And the gravy, of course!)  We use just mild bulk pork sausage in ours.

You may convince me that I'd rather do sausage stuffing.  It does sound wonderful.

Well, I made the Classic Crab Newburg (page 167) and it is very good.  However, speaking of substitutions:  the recipe called for a "package" of crabmeat which I did not have on hand.  I had an equivalent sized can so I used it, but the can contained no lumps of crab, it was more of a crab mush.  So, I am sure it is supposed to have lumps of meat, but my version does not.  Also, I had about 3/4 cup of leftover white reice from some Chinese takeout, so instead of serving it over rice (as the recipe calls for), I stirred the rice in.  Despite these substitutions, it is good.  It is very thick, almost like a soup/stew.  I can see where a bowl of this with some crackers or a bisquit on the side would be delish.  I think I will try this recipe again, but using lump crabmeat instead. 

Sounds yummy, Stephanie.  We were both in a seafood mood tonight.  I made a tilapia and shrimp quiche with bacon and cream cheese.  I didn't have enough fish to just serve, so made this from a recipe in a seafood cookbook.

I added cinnamon basil to the onion-bacon pinwheels.  I thought it was to much.  Everyone else said they were good.  I think maybe they were just being nice.

Well, made another recipe tonight, the Layered Spinach Supreme on pg 178-9.  Meh.  It came out a little dry to my taste, and it desperately needs pepper and some more seasonings.  I had to bake it 10 minutes more than the recipe said because it wasn't done in the center.  I think a lot of these older recipes need more attention to seasoning.  It is funny because I have a similar recipe using Bisquick where essentially the same batter is mixed into the spinach and cheeses with a couple of eggs and it comes out great.  It was edible, but I prefer the other recipe to this one.

That reminds me on the pinwheels the 15 to 20 minutes at 375 was 8 minutes at 350.

Tammy, are you saying they took less time at a lower temp?

Carole, that Layered Spinache Surpreme was on my "to make" list.  I am sad to hear it was only meh--but you have saved me from it, I guess.  I totally agree that using lots of seasoning is a new thing, that back when this book was printed, recipes were pretty tame in comparison.

I hope to make the Shrimp de Jonghe on page 160 this weekend.  I have all indredients on hand.  And it sounds yummy, but, holy cow, with Thanksgiving almost here, time is getting tight.  Fingers crossed.

Yes I am saying less time at lower temperature.  I'm not sure if ovens were different or the crescent rolls but if I bake them at that temperature for that amount of time they will be black not golden brown.  So on baking time go with what the tin calls for not the recipe.  At least that is what saved me.  My oven door doesn't have a window so most of my oven work is done by nose to first check point.

That makes sense, that the tin would be more accurate.  Do you use insulated baking sheets?  I find they make the cooking time a little longer but they prevent burned bottoms.

I have them and I use them.  But, I didn't find them all that different.  They were advertised to stop the bottoms of baked goods from getting to brown but I just don't notice a difference.