Fondue, chafing dish, and casserole cookery by Margaret Deeds Murphy

Cover of: Fondue, chafing dish, and casserole cookery | Margaret Deeds Murphy

Published by Galahad Books in New York .

Written in English

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Subjects:

  • Fondue.,
  • Chafing dish cookery.,
  • Casserole cookery.

Edition Notes

Book details

Statementby Margaret Deeds Murphy ; drawings by Norman Pomerantz.
Classifications
LC ClassificationsTX825 .M93 1974
The Physical Object
Paginationxiii, 290 p. :
Number of Pages290
ID Numbers
Open LibraryOL5112885M
ISBN 100883650312
LC Control Number74185519
OCLC/WorldCa1094328

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Fondue, Chafing Dish and Casserole Cookery Paperback – by Norman Murphy, Margaret Deeds, Illustrated by Pomerantz (Author)Author: Norman Murphy, Margaret Deeds, Illustrated by Pomerantz. Fondue, Chafing Dish, and Casserole Cookery book. Read reviews from world’s largest community for readers/5(2).

FONDUE, CHAFING DISH AND CASSEROLE COOKERY by Margaret Deeds. Murphy | Kirkus Reviews An exemplary cookbook for the experienced cook and the adventurous bride puzzling over the destinies of her fondue and chafing dishes. Fondue, Chafing Dish, and Casserole Cookery by Margaret Deeds Murphy A copy that has been read, but remains in clean condition.

All pages are intact, and the cover is intact. The spine may show signs of wear. Pages can include limited notes and highlighting, and. chafing dish & fondue cook book Paperback – January 1, by Sunset Books and Sunset Magazine (Editor) See all 3 formats and editions Hide other formats and editions.

Price New from Used from Paperback "Please retry" $ $ $ Paperback, January 1, Manufacturer: lane books, menlo park, california. FONDUE and TABLETOP COOKING Better Homes and Gardens s Cookbook Cook Book Chafing Dish Recipes SnippetsofTime 5 out of 5 stars () $ Fondue, Chafing Dish and Casserole Cookery - Margaret Deeds Murphy - hardcover because here they come.

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Pre. Cook over medium heat, stirring constantly until thickened, about 2 to 3 minutes. Reduce heat. Stir in cottage cheese mixture. Add remaining cheeses, stirring until cheeses are melted. Serve with cubes of French bread for dipping into fondue mixture. NOTE: Fondue may be transferred to a preheated fondue pot or chafing dish if desired.

Toss the cheese with the flour. Heat the sherry and chablis until it bubbles. Add the cheese by handfuls and continue to stir.

Add the seasonings and cook until the fondue is smooth and thickened. Serve hot in a fondue pot or chafing dish with French or Italian bread cubes. A loaf of french bread would be cut into cubes and set alongside the chafing dish in the center of the table.

Because everyone sold their chafing dishes in s garage sales, it's not easy to. Make a paste of flour and wine. Note: Start with part of the wine first, then gradually all the wine.

Shake together or put in a blender. When cheese has melted, add flour-wine mix with a wire whisk. Cook another 10 to 15 minutes until smooth.

Add more wine if necessary. Serve in a chafing dish with crusty bread cubes or zucchini sticks. Additional Details. Description: Since the first appearance of The Second Chafing Dish Cookbook inMarie Roberson Hamm has been traveling throughout Europe, collecting an unusual and varied assortment of fondue recipes.

Now, in addition to the complete contents of the original Second Chafing Dish Cookbook, this enlarged edition features the very best of these new recipes -- tasted and. Combine the cheese and flour in a large bowl and toss until the cheese is lightly coated with the flour. Add the cheese to the hot wine gradually.

Heat until the cheese melts, stirring constantly. Stir in the salt, dry mustard, nutmeg and cognac. Pour the fondue into a fondue pot or chafing dish to keep warm.Fondue or Chafing Dish Burner and Fuel cooking information, facts and recipes.

Made to heat the ingredients placed in a fondue pot or a chafing dish, the Burner for these utensils is positioned directly below the pot or the dish and if not electric will use some type of portable fuel for a heat source.

Stir all ingredients except dippers in a heavy medium saucepan over medium heat until cheese melts and mixture is smooth. Transfer mixture to a fondue pot, chafing dish, or ceramic e: American.

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