Why Bridge? Because they used to get together for weekend getaways and play... bridge! Their friendship and enthusiasm produced a series of cookbooks featuring their favourite part of getting together - the food. The books are being re-introduced to a new generation of readers and home cooks, classic and comforting fare for your family. For those of you familiar with the Bridge series, this book - The Complete Best of Bridge Cookbooks, Volume 2, contains all of the recipe from Winners (the green book) and Grand Slam (the black book). Bound in a casual, lay-flat and easy to read format with a few full size colour photos in the middle.
The Complete Best of Bridge Cookbooks
The book is divided into three categories: Brunch Buffets, Lunch and Dinner Parties, and Goodies. In our KitchenPuppies test kitchen we made this delicious French Onion Soup and the Carrot Raisin Muffins. Delicious and classic, family fare.
French Onion Soup au Gratin
This is the best! Serve with a salad and garlic bread.
4 large onions
¼ cup butter 60 mL
4 cans (each 10 oz/284 mL) beef broth
½ cup dry sherry 125 mL
2 tsp Worcestershire sauce 10 mL
Pinch black pepper
6 slices French bread, each ½ inch (1 cm) thick, toasted
¾ cup grated Parmesan cheese 175 mL
1 to 2 cups shredded mozzarella cheese 250 to 500 mL
In a large saucepan, cook onions in butter until tender but not brown. Add beef broth, sherry, Worcestershire sauce and pepper and bring to a boil. Pour into individual ovenproof bowls. Float a slice of toasted French bread in each. Sprinkle with Parmesan and top with mozzarella. Place under broiler and heat until cheese bubbles. Scrumptious!
Carrot and Raisin Muffins
1 cup all-purpose flour 250 mL
½ cup whole wheat flour 125 mL
2 tsp baking powder 10 mL
½ tsp salt 2 mL
½ tsp ground cinnamon 2 mL
¼ tsp ground nutmeg 1 mL
½ cup brown sugar 125 mL
½ cup milk 125 mL
1/3 cup vegetable oil 75 mL
1 cup grated carrots 250 mL
½ cup raisins 125 mL
Grease muffin tins, Preheat oven to 400°F (200°C). Combine dry ingredients in a large bowl. Beat together egg, milk and oil. Pour into dry ingredients. Stir just until ingredients are moist. Fold in carrots and raisins. Fill tins two-thirds full. bake at 400°F (200°C) for about 20 minutes. Serve with orange butter.
Makes 12 muffins.
½ cup soft butter 125 mL
¼ cup sifted icing sugar 60 mL
1½ tbsp grated orange zest 22 ml
Cream butter until fluffy. Beat in sugar and orange zest. Serve with muffins.
Makes about ¾ cup (175 mL).