By Betty Rosbottom

Nothing beats spending a comfortable Sunday within the kitchen, and Sunday Casseroles serves up definitely the right afternoon activity.

Home chefs trying to find new principles will love those 60 glossy recipes utilizing clean, complete foods—no processed ingredients—while lovers of the preferred Sunday cookbook sequence (Sunday Roasts, Sunday Soup, and Sunday Brunch) will clamor for this most recent providing that includes dishes designed to appear as attractive as they style, from the savory Sea Scallops Nestled in Piperade to the creamy "Baked" Risotto with its colourful chunks of butternut squash and prosciutto.

Easy recipes, attractive pictures, and mouthwatering effects make this cookbook a staple for any kitchen.

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Extra info for Sunday Casseroles: Complete Comfort in One Dish

Example text

In a small bowl, mix the cornstarch with ¾ tsp cold water until smooth, and then whisk into the sauce in the frying pan. Cook, whisking, until the sauce thickens. Add the grapes to the frying pan, along with any juices that have collected on the platter with the turkey. Scatter the turkey over the polenta, and then spoon the sauce and grapes over the turkey. 7. Bake, uncovered, until the polenta is hot and the turkey cubes are cooked through, about 20 minutes. Garnish the center of the casserole with the rosemary sprigs before serving.

Cook, stirring often, until the cabbage has softened and is starting to brown lightly, about 10 minutes. Remove to a large mixing bowl. 5. Bring a large saucepan of lightly salted water to a boil over high heat. Add the potatoes and cook until tender when pierced with a sharp knife, 12 to 15 minutes. Drain in a colander and, when cool enough to handle, cut into ¼-in-/ 6-mm-thick slices. Add to the mixing bowl holding the cabbage along with the corned beef strips. Add the sauce and toss to combine.

2. Bring a large pot of water to a boil over high heat and add the potatoes and 1 tbsp salt. Return to a boil and cook the potatoes until tender when pierced with a knife, 12 to 15 minutes. ) Drain in a colander and cool slightly until you can handle them comfortably. Cut into ¼-in-/6-mm-thick slices and put them in the prepared baking dish. 3. In a large, heavy frying pan over medium heat, sauté the bacon until browned and crisp, about 4 minutes. Remove with a slotted spoon and drain on paper towels.

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