Jacquies Favorite Cookbook!

My darling friend Jacquie emailed me about the above cookbook. Here is what she had to say about it:

"I just wanted to share it with you because I love it so much! I was given it when we got married and at first I wasn't really that interested because it didn't have the handy tabs and such that my convenient Better Homes and Gardens Cookbook has. But once I dived into it, I REALLY loved it! It's the "Woman's Day Cookbook". Here are the things I love about it; it lists the nutrition facts of every recipe listed, it's organized by types of food (chicken & turkey, eggs and cheese, fish and seafood, soups, salads, vegetables, etc) but it also lists different convenient things in each of those sections (under 30-minute, one-pot, make ahead, low fat recipes, etc), most everything I've tried to make is yummy! It also has a couple of sections in the book that are helpful; "cook once, eat twice", "investment cooking", and more. I am really loving it. Here's one of my favorite recipes from it so far (which I've made in a crock pot as well)"

Squash & Beef Soup
(from Woman's Day Cookbook)
2 Tablespoons vegetable oil
12 oz boneless beef chuck, cut into 1/2-in pieces
1 1/2 cups chopped onions
1 1/2 cups sliced celery
2 lbs winter squash (butternut, buttercup, or kabocha), peeled, seeded & cut into 1/2-inch chunks (about 6 cups)
1 can (28 oz) tomatoes in juice, un-drained
2 cups beef broth
1 cup water
1 teaspoon salt
1 teaspoon dried basil leaves, crumbled
3/4 teaspoon dried oregano leaves, crumbled
1/4 teaspoon black pepper
1 pkg (10 oz) frozen corn kernels

1. Heat half of the oil over medium-high heat in 4-5 quart pot.
2. Add beef and cook about 6 minutes, stirring occasionally, or until browned on all sides. Remove with slotted spoon onto plate.
3. Heat remaining oil in pot, then add onions and celery. Cook over medium-low heat about 10 minutes, stirring occasionally to scrape up the browned bits on the bottom, or until the onion is soft.
4. Return the beef to the pot. Add the remaining ingredients except the corn. Cover and simmer about 45 minutes, stirring occasionally, or until the beef is tender.
5. Add the corn, cover and simmer another 8 to 10 minutes or until the corn is heated through.

To cook this in the crock pot, follow steps 1 through 3, then throw everything except the corn in the crock pot for 6-8 hours (you could throw everything except the corn in and skip the first three steps, but those steps lock in the flavors). Add frozen corn during the last hour of cooking.

Thanks for sharing Jacquie! I will definitely have to check it out! Click HERE to purchase this book on Amazon. It looks like new copies start at $5.10.

If you'd like to share your favorite recipe, cookbook, or even a story just email me at suziqabeyta@hotmail.com. Thanks for reading! :)