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The 75th anniversary edition of Joy of Cooking
Now in its eighth edition and its 75th year, the Joy of Cooking brings you numerous 30-minute meals. For the first time ever, JOY gives you slow cooker recipes and tips. Especially important to busy households is a new section that teaches you to cook for a day and eat for a week! If your family is on the go, buy this modern classic now at Barnes & Noble, Powell's or Amazon.
A Recent Featured Recipe
Pass the Snacks
Super Bowl Sunday, the biggest unofficial food holiday of the year, takes place on February 1, 2009. Whether you host or attend a casual get together, have some fun and amaze your friends with some trivial Super Bowl food facts, and some scrumptious Joy of Cooking food. Second only to Thanksgiving in the amount of food prepared and consumed, research shows that for Super Bowl 2006 we spent $55 million dollars on food, and in addition 10 million hours preparing the food. Avocados are crowned the king of the Super Bowl. More avocados are sold in the weeks leading up to the Super Bowl that at any other time of the year. According to the California Avocado Commission, 12 million pounds of avocados are purchased and mashed into guacamole for Super Bowl parties. The Joy of Cooking offers chips, dips, chili and wings to take you through the half-time show. Let the game begin, and let the Joy of Cooking be your cooking companion on and off the field.
Seven Layer Dip
Note: Numbers refer to pages in the cookbook. Many of the recipes can be found online by using our search feature.
20 servings
Spread evenly in a 13 x 9-inch glass dish:
One 16-ounce can refried beans
Mash together and spread over the beans:
3 large ripe Hass avocados, peeled and pitted
3 tablespoons lime juice
Mix together and spread over the avocado layer:
2 cups sour cream
One envelope (1 1/4 ounces) taco seasoning
Layer in the order listed:
3 tablespoons chopped drained canned green chiles
One or two 5 3/4-ounce cans sliced black olives, drained
8 plum tomatoes, chopped (about 4 cups)
2 cups grated sharp Cheddar (8 ounces)
(Chopped cilantro or scallions)
Serve with:
Tortilla or pita chips