A new look for cookbook Hefty help : Woman's Day comes out with a volume that effectively addresses the food trends and lifestyles of the 1990s.


For many years one of my favorite cookbook sets has been the "Woman's Day Encyclopedia of Cookery, Volumes 1-12" (Fawcett, 1966). It continues to be a helpful reference work in addition to providing some 8,500 recipes, from abalone chowder to zwieback.

However, my first-edition volumes are becoming kitchen-worn, showing the strain of constant use. Now, relief in the form of an up-to-date, single-volume cookbook has come to market: "The Woman's Day Cookbook: Great Recipes, Bright Ideas, and Healthy Choices for Today's Cook," by Kathy Farrell-Kingsley and the editors of Woman's Day (Viking, $24.95).

As far as I can tell, this is an all-new Woman's Day cookbook (abalone chowder and zwieback are nowhere to be found) that has but 700 recipes. Still, it is a hefty volume that effectively addresses food trends and lifestyles of the 1990s.

Squash and beef soup

Makes 6 to 8 servings

2 tablespoons vegetable oil

12 ounces well-trimmed boneless beef chuck, cut into 1/2 -inch pieces

1 1/2 cups chopped onions

1 1/2 cups thinly sliced celery

2 pounds winter squash (buttercup, butternut or kabocha), peeled, seeded and cut into 1/2 -inch chunks (6 cups)

1 can (28 ounces) whole tomatoes in juice, undrained

2 cups beef broth

1 cup water

1 teaspoon salt

1 teaspoon dried basil leaves, crumbled

3/4 teaspoon dried oregano leaves, crumbled

1/4 teaspoon ground black pepper

1 package (10 ounces) frozen corn kernels

In a 4- to 5-quart pot, heat 1 tablespoon of the oil over medium-high heat.

Add the beef and cook for about 6 minutes, stirring occasionally, or until browned on all sides. Remove with a slotted spoon to a plate.

Heat the remaining 1 tablespoon of oil in the pot. Add the onions and celery.

Cook over medium-low heat for about 10 minutes, stirring occasionally to scrape up the browned bits on the bottom, or until the onion is soft.

Return the beef to the pot. Add the remaining ingredients except the corn. Cover and simmer for about 45 minutes, stirring occasionally, or until the beef is tender.

Add the corn, cover and simmer for 8 to 10 minutes, or until the corn is heated through.

Herbed turkey tenderloins

Makes 6 servings


1/2 cup minced fresh parsley

3 tablespoons finely chopped fresh rosemary, or 1 tablespoon dried rosemary leaves, crumbled

2 tablespoons minced shallot or white part of scallion

2 tablespoons olive oil

2 tablespoons fresh lime juice

2 turkey tenderloins (about 12 ounces each), white tendons removed

ground black pepper to taste


1 small onion, sliced thin

2 tablespoons fresh lime juice

1 large ripe yellow or red tomato, diced (1 cup), plus an additional 1 large ripe red tomato, diced (1 cup)

1 tablespoon minced fresh parsley (optional)

1/4 teaspoon salt

1/4 teaspoon ground black pepper

In a small bowl, mix the parsley, rosemary, shallot or scallion, oil and lime juice. Rub the herb mixture all over the tenderloins, then season them with pepper. Marinate at room temperature for 30 minutes.

Meanwhile, make the relish. In a medium-size bowl, mix the onion and the lime juice and let stand at room temperature for 15 minutes, or until slightly wilted. Stir in the tomatoes, parsley, salt and pepper. Let stand at room temperature until ready to serve.

Heat a gas grill to medium-high, prepare a charcoal fire, or heat a broiler. Put the tenderloins on a lightly oiled grill or broiler-pan rack. Grill or broil 4 to 6 inches from the heat source, turning several times for 10 to 12 minutes, or until just barely pink in the center.

Remove the tenderloins to a cutting board. Cover loosely with foil and let stand for 10 minutes. Thinly slice on an angle and serve with the relish.

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