Molly MacRae Monday: Loose-Leaf Comfort Food

Molly MacRae kicks off a fun February on this blog with her post on some comfort food. Perfect thing for a February Monday!-Amy

One of my favorite cookbooks is the paperback copy of Joy of Cooking my husband had in college. It’s the 1973 edition and it cost $3.95. As you can see from the picture, we’ve loved it into a loose-leaf format. It has no spine anymore, but all the pages are there and intact. Some of the recipes we’ll never make (Peccary, beaver, or bear? No.) But a few we make quite often. One of those is scalloped potatoes. But just as the cookbook is now loose-leaf, our adherence to the recipe is pretty loose, too. We add sharp cheddar cheese in place of butter. We put vegetable bouillon in the milk. We use three potatoes and don’t bother to measure how many cups that comes to. And sometimes we use the 10-inch by 10-inch dish and other times a deeper one that’s more like 6-inch by 6-inch. And oven temperature? Sometimes we rev it up to 375º F. to get supper on the table a little sooner. However you make them, though, these scalloped potatoes are good comfort food for cold February days.

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4 Responses to Molly MacRae Monday: Loose-Leaf Comfort Food

  1. Kristy L. says:

    That looks delicious! I love how you still have that cookbook and still use it. I have a copy too, and I make the brownie recipe from there. I remember my best friend’s mom had a paperback copy sitting on her counter and I always admired it. My friend said she has her mom’s cookbook now.
    Fun memories. Happy February!

  2. Molly says:

    I’ll have to try the brownie recipe. Thanks for the tip, Kristy. And thanks for stopping by the blog, today!

  3. Harriette says:

    I have my mother’s 1951 Joy of Cooking. She enjoyed the chapters and anecdotes as much – maybe more – than the recipes. She was a chemist. She’d read parts that she particularly delighted in to me. I love her notes in the margins and clipped newspaper recipes tucked in it. These old Joy of Cooking books mean a lot to so many, don’t they?

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