06_754473 bindex.qxd 11/20/07 12:42 PM Page 443

Index

Apostolo, Franca Colonna Romano, Asparagus A 352 , Sophia Loren’s, 346 Alabama-Style Shrimp Bake, Apple(s) in Monkfish Casserole, 174–175 192–193 in Blackberry Breakfast Casse- New England Spring Vegetables, Alexis (Greek poet), 3–4 role, 32–34 Casserole of, 344–345 Allioli, 280 Cobbler, 408–409 Athenaeus, 3 Almond(s) Crisp, -Cranberry-Walnut, Avocado Salmon Casserole, 186 in Bobotee (Bobotie), 94–96 404–405 Ayto, John, 4 and Cheese Crêpes, 421 Crumble, 407 and Nectarine Casserole, French Toast Casserole, Stuffed, 416–417 25 B in Rice Pudding, Sicilian, 425–426 history of, 408 Bacon to toast, 295 Pandowdy, 410–411 artisanal producers, 258 in Wild Rice Hot Dish, 294–295 Red Cabbage, and Potato Casse- and Beans Casserole, 86 American Century Cookbook (Ander- role, 309 in Beef and Stout Casserole, son), 247 Sausage, and Celeriac Casserole, 64–65 American Life Histories: Manuscripts 74 Brussels Sprouts with Hazelnuts from the Federal Writers’ Project, Sausage, and Red Bean Casse- and, Hash of, 324–325 1936-1940, 56 role, 72–73 Cabbage Rolls, Stuffed–Croatia, American Women’s Cook Book, Arbogast, Ernest, 255 316–318 The, 7 Aristophanes, 3 and Egg Strata, 17 Anchovies Arnaud’s restaurant, New Orleans, in Green Bean Casserole, in , Baked, withCOPYRIGHTED Porcini 161 MATERIAL328–329 Mushrooms, 226–227 Art of Cooking, The (Martino of Bake, 258–259 Sailor’s Omelet, 24 Como), 29 Potato, and Gruyère Casserole, Anderson, Jean, 247 Artichoke(s) 305 Angel Hair in Rice, Baked, with Vegetables, Baharat (spice mix), 148, 149 au Gratin, 254 281 Banana Casserole, 442 Baked, with Sausages and and , Smooth, Barley Mushroom Casserole, 293 Smooth Tomato and Arti- Baked Angel Hair Pasta with Bathke, Maeela, 52 choke Sauce, 252–253 Sausages and, 252–253 Bean(s). See also Chickpea(s); Lima L’apicio moderno (Leonardi), 231 Arturo sauce, 247 Bean(s)

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Beans(s) (continued) Meatballs, with Rigatoni, Baked, Blue Cheese Halibut Bake, 165 and Bacon Casserole, 86 212–214 Bobo, Mary, 398 Black, and Pork Casserole, 82–83 Meatballs, Swedish, 42–43 Bobotee (Bobotie), 94–96 Black, and White Rice with Roast Meatloaf, 36–37 Boston Cooking-School Cook Book Orange Duck, 270–272 Meatloaf, Stuffed Italian, 38–39 (Farmer), 5, 380 Cassoulet, 60–61 Meat and Potato Hot Dish, 54–55 Brazilian Fish Casserole, 170–171 and Duck Casserole, 158–159 Mexican Casserole, 44–46 Bread Green Bean Casserole, 328–329 in Monday Casserole, 40–41 for breakfast , 15 in Pumpkin Casserole, 366–367 noodle casserole (“Johnny Brioche, in Blueberry Brunch, Red, Sausage, and Apple Casse- Marzetti”), 247 30–31 role, 72–73 , 87–89 in Chicken Casserole, 118–119 Beard, James, 84, 255 Shells, Stuffed #2, 236–237 French Toast, New Orleans Béchamel (White) Sauce, 210 shipwreck casserole, 63 Baked, 28–29 in Bell Peppers, Stuffed, 306–307 and Stout Casserole, 64–65 French Toast, Stuffed, 25 in Cabbage Casserole #3, Tamale Pie, 100–102 Hot Brown Casserole, Kentucky, 382–383 Tongue of the Judge, 50–51 152–153 in Cannelloni, The Glutton’s, in Wild Rice Hot Dish, 294–295 Panettone, Baked, with Ricotta 228–230 Beer and Mandarin Oranges, 26–27 in Chicken Casserole, 118, 119 Beef and Stout Casserole, 64–65 in Sausage and Egg Casserole, 12 in Eggplant Rolls, Casserole of, Frankfurter Casserole with Strata, Beechwood, 18–19 358–359 Sauerkraut, 66 Strata, Cheese, 16 history of, 231 Belgian Endives au Jambon, 330 Strata, Chicken, 138–139 in Moussaka, 91, 92 Bell Peppers Strata, Egg and Bacon, 17 in Pastitsio, 88 in Corn Casserole, 292 Turkey Fatta, 148–149 in Rigatoni, Baked, with Stuffed, 306–307 Bread Crumbs Sausages, 210–211 Summer Vegetable Casserole in Chicken Broccoli Casserole, in Swiss Chard Leaves, Stuffed, from Turkey, 362–363 121, 122 376–378 and Tomatoes Casserole, homemade, 55 Beechwood Breakfast Strata, 400–401 panko, in Chicken Supreme, 18–19 Beurre noisette,, 114, 115 136–137 Beef Bird Dog and Retriever News Cook- Breakfast and Brunch Casseroles Cabbage Rolls, Stuffed–Croatia, book, 157 Blackberry, 32–34 316–318 Black Bean(s) Blueberry, 30–31 Cabbage Rolls, Stuffed–Poland, and Pork Casserole, 82–83 bread for, 15 314–315 and White Rice with Roast Or- Deviled Egg and Cream Cheese, Corned, in Reuben Casserole, ange Duck, 270–272 20–21 56–57 Blackberry Egg, 14–15 Crescent Roll Casserole, 52 Breakfast Casserole, 32–34 Eggs and Hash Brown, 13 Dried, Chicken Casserole, and Cream Cheese Crêpes French Toast, New Orleans 126–127 Casserole, 418–419 Baked, 28–29 fat content of ground beef, 53 Syrup, 33, 34 French Toast, Stuffed, 25 Gratin of Ground Beef and Egg- Blackstone, William, 408 Panettone, Baked, with Ricotta plant, 58–59 Blackstone Hotel, Omaha, 56 and Mandarin Oranges, 26–27 Hamburger Casserole, 62–63 Blueberry Sausage and Egg, 12 Karelian Hot Pot, 47 Brunch, 30–31 Spinach, 22–23 Lasagna #1, 238–239 Cobbler, with Raspberry Strata, and Bacon, 17 in Macaroni, and Eggplant, and Thumbprints, Sarah Pills- Strata, Beechwood, 18 Broccoli, Baked, 220–221 bury’s, 432–433 Strata, Cheese, 16 Meatballs, in Macaroni, Baked, Flummery, 430–431 Brioche, in Blueberry Brunch, 215–217 Sauce, 30, 31 30–31

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Broccoli Casserole, Transylvanian, tian, 370 Cheese Dish, 387 78–79 types of, 9–10 Chicken Casserole, 120–122 leftover ideas, 310, 381 Cassoulet, 60–61 Chicken Divan, 124–125 with Mascarpone Cheese and Ju- history of, 4–5, 59 to cook, 390 niper Berries, 310–311 Catfish Casserole with Horseradish Crêpes Casserole, Creamed, and Pork Casserole, 81 Sauce, 180–181 390–391 Red, Potato, and Apple Casse- Cauliflower and Fennel Gratinate, 394 role, 309 and Carrot Casserole, 337 and Ham Casserole, 108–109 and Red Potato Casserole, 384 Casserole, 340–341 Macaroni, and Eggplant, Baked, Stuffed Cabbage Rolls–Croatia, and Fennel Casserole in Cream, 220–221 316–318 342–343 Macaroni with, Baked, 218–219 Stuffed Cabbage Rolls–Finland, and Potato Casserole, 338–339 -Spinach Casserole, 388–389 312–313 Cazuela, 285 stems, recipe ideas, 386 Stuffed Cabbage Rolls–Poland, Celeriac, Sausage, and Apple Casse- in Strata, Beechwood Breakfast, 314–315 role, 74 18–19 Cacciatore, Chicken, 144 Chard. See Swiss Chard with, Baked, 205 Caciocavallo Cheese, in Chayote, in Turkey Hash Casserole, Broth with Broccoli, 205 Mexican, 150–151 Lobster, 191 Campbell’s Soup Company, 7, 260, Cheese. See also Cream Cheese; meat, to make, 41 328 Gruyère; Mascarpone; Moz- Shrimp, 198, 199, 283 Canned foods, in American zarella; Ricotta; Swiss Cheese Veal, 105 casseroles, 6–7 in Asparagus Casserole, Sophia Brown Hotel, Louisville, 152 Cannelloni Loren’s, 346 Brownies, 440–441 The Glutton’s, 228–230 Blue, Halibut Bake, 165 Brussels Sprouts with Bacon and vs manicotti, 229 Broccoli Dish, 387 Hazelnuts, Hash of, 324–325 with Spinach and Ricotta, in Cabbage Casserole #3, Bryan, Lettice, 5, 98 232–233 382–383 Bubba Gump Shrimp Company Cook- Capellini. See Angel Hair Pasta Caciocavallo, in Baked Ziti with book, 192–193 Carnitas, 82 Broccoli, 204 Bucatini with Porcini Mushrooms, Carrot(s) in Carrot Casserole, 398–399 Baked, 226–227 Casserole, 398–399 in Cauliflower and Carrot Casse- Bulgur and Lentil Casserole, 296 and Cauliflower Casserole, 337 role, 337 Butter with Rice Pilaf, Baked, 273 in Cauliflower Casserole, beurre noisette, 114, 115 Roasted Vegetables of the Full 340–341 to clarify, 141 Moon, 368–369 in Chicken Casserole, 118–119 Escargot, Escargot Crêpes with, Root Vegetables and Fennel Chicken Scallopini with Three 160 Casserole, 395 Cheeses, 132 Garlic, for Escargots en Casse- Casserole(s) in Corn Casserole, 292 role, 161 canned foods in, 6–7 in Crab Casserole, 187 Buttermilk freezing, 9 in Crabmeat and Shrimp Casse- in Cherry Cottage Pudding with history of, 3–5 role, 188–189 Cherry Sauce, 436–437 milk in, 19 in Crescent Roll Casserole, 52–53 in Halibut Bake, Blue Cheese, origins of word, 4, 59 in Eggplant Cutlet Casserole, 165 regional American names, 7–8 360–361 versatility of, 2 in Eggplant Rolls, Casserole of, Casserole dishes 358–359 C cazuela, 285 in Eggs and Hash Brown Cabbage liquid capacity of, 9 Casserole, 13 Casserole #2, 381 materials and shapes, 5–6, 8 Feta, in Spinach Breakfast Casse- Casserole #3, 382–383 size of, 8–9 role, 22–23

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Cheese (continued) Clafoutis, 422–423 in Zucchini, and Corn Tostada Feta, Swiss Chard and Spinach, Chicken Casserole, 350–351 Baked, with Chickpeas and, Broccoli Casserole, 120–122 Chorizo 373 Cacciatore, 144 and Hominy Casserole, 76–77 Feta, with Swordfish, Baked, Casserole, 118–119 in Turkey Hash Casserole, Mexi- 172–173 en Casserole, 133 can, 150–151 and Fish Casserole, 184 Cordon Bleu, 140–141 Clafoutis, Cherry, 422–423 Fontina, Chicken Scallopini with Cranberry Casserole, 129 Clams Mushrooms and, 130–131 Divan, 124–125 in Monkfish Casserole, 174–175 Fontina, in Mushroom Lasagna, Dried Beef Casserole, 126–127 Rice with Cockles, 285 248–249 free-range, 127 Rice with, 286–287 Goat, Potato, and Caramelized in Ham Melody, 110–111 Scalloped, 200–201 Onion Gratin, 334–335 in Monday Casserole, 40–41 Clarified butter, 141 in Hamburger Casserole, 62–63 and Mushroom Casserole, 123 beurre noisette, 114, 115 Ham Poof, Cheesy, 112–113 and Oyster Casserole, 142–143 Cobbler in Hominy and Chile Pepper to poach whole, 120, 121 Apple, 408–409 Casserole, 290–291 and Potato Pizzaiola, 145 Blueberry, with Raspberry Macaroni and, 264–265 Rice, Baked, with Shrimp, Ham Thumbprints, Sarah Pilsbury’s, Macaroni, Baked, 215–217 and, 282–283 432–433 Macaroni, Baked, with Broccoli, and Sausage Casserole, 128 Cockles, Rice with, 285 218–219 Scallopini with Fontina Cheese Cookery Made Plain and Easy in Meatloaf, 36–37 and Mushrooms, 130–131 (Glasse), 385 in Meatloaf, Stuffed Italian, Scallopini with Three Cheeses, Cordon Bleu, Chicken, 140–141 38–39 132 Corn in Mexican Casserole, 44–46 Strata, 138–139 Casserole, 292 Mornay Sauce, in Kentucky Hot Supreme, 136–137 and Oyster Casserole, 202 Brown Casserole, 152–153 Tetrazzini, 255–256 in Tamale Pie, 100–102 in New England Spring Vegeta- Widower’s Casserole, 134–135 in Turkey Hash Casserole, Mexi- bles, Casserole of, 344–345 Chickpea(s) can, 150–151 Parmesan, Eggplant, 353–355 and Spinach Casserole, 319 and Zucchini Tostada Casserole, Parmesan, Zucchini, 348–349 and Swiss Chard Casserole, 350–351 Pastitsio, 87–89 374–375 Corned Beef, in Reuben Casserole, in Potato, Tomato, and Onion Swiss Chard and Spinach, Baked, 56–57 Casserole, 336 with Feta Cheese and, 373 Cornmeal, in Tamale Pie, 100–102 Sauce, in Egg Casserole, 14, 15 Child, Julia, 366 Corominas, Joan, 4 in Sausage and Egg Casserole, 12 Chile(s) Corrado, Vincenzo, 352 Strata, 16 and Hominy Casserole, Correnti, Pino, 352 Strata, Beechwood Breakfast, 290–291 Cottage Cheese, in Cheesy Ham 18–19 in Mexican Casserole, 44–45 Poof, 112–113 Strata, Chicken, 138–139 in Pork and Black Bean Casse- Cottage Pudding, 434–435 Strata, Egg and Bacon, 17 role, 82–83 Cherry, with Cherry Sauce, in Swiss Chard and Chickpea in Shrimp Scampi, 196–197 436–437 Casserole, 374–375 in Tamale Pie, 101–102 Courtine, Robert J., 432 in Turkey Hash Casserole, Mexi- and Tomatoes Casserole, Crab(meat) can, 150–151 400–401 Casserole, 187 in Zucchini, and Corn Tostada in Turkey Hash Casserole, Mexi- Rice with, 284 Casserole, 350–351 can, 150–151 and Shrimp Casserole, 188–189 Cherry in Turkey Mole and Hominy Cranberry Cottage Pudding, with Cherry Casserole, 154–155 -Apple-Walnut Crisp, 404–405 Sauce, 436–437 varieties of, 217 Chicken Casserole, 129

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Crisp with Orange Flower Water Croutons, homemade, 388 Dieter’s Vegetable Casserole, 397 Cream, 428–429 Crumble(s) DiGiovanni, Tommy, 161 Crazy for Casseroles (Villas), 8 Apple, 407 Diner’s Dictionary, The, 4 Cream Cheese Peach, 413 Ditali and Mortadella with Moz- in Blackberry Breakfast Casse- La cuisine des terroirs (Courtine), 422 zarella, Baked, 206–207 role, 32–34 Cunningham, Marion, 198 Divan Parisienne restaurant, 124 and Blackberry Crêpes Casserole, Duck 418–419 and Bean Casserole, 158–159 in Blueberry Brunch, 30 D Fat, Baby Turnip Casserole in, and Deviled Egg Brunch, 20–21 Dale, Patrick, 152 322 in French Toast Casserole, Davidson, Alan, 4 Roast Orange, White Rice and Stuffed, 25 Deep frying, about, 221 Black Beans with, 270–272 in Ham Poof, Cheesy, 112–113 Dessert Casseroles Duckitt, Hildagonda, 94–95 and Wild Strawberry Crêpe with Banana, 442 Vanilla Sauce, 420 Brownies, 440–441 Crème Fraîche Clafoutis, Cherry, 422–423 E in Chorizo and Hominy Casse- Cobbler, Apple, 408–409 Early, Eleanor, 438 role, 76–77 Cobbler, Blueberry, with Rasp- Efendi, Turabi, 176 in Green Bean Casserole, berry Thumbprints, Sarah Egg(s). See also French Toast; Strata 328–329 Pillsbury’s, 432–433 Blackberry Breakfast Casserole, in Oyster and Noodle Casserole, Cottage Pudding, 434–435 32–34 262 Cottage Pudding, Cherry, with Blueberry Brunch, 30–31 in Potato, Bacon, and Gruyère Cherry Sauce, 436–437 Casserole, 14–15 Casserole, 305 Crêpes, Almond and Cheese, 421 in Corn Casserole, 292 Vanilla Sauce, Wild Strawberry Crêpes, Blackberry and Cream Crab Casserole, 187 and Cream Cheese Crêpe Cheese, 418–419 Deviled, and Cream Cheese with, 420 Crêpe, Wild Strawberry and Brunch, 20–21 Crêpe(s) Cream Cheese, with Vanilla frittata-like leftovers, 374 about, 392 Sauce, 420 Ham Poof, Cheesy, 112–113 Almond and Cheese, 421 Crisp, Cranberry-Apple-Walnut, Hard-Boiled, in Kedgeree, basic recipe, 392–393 404–405 182–183 Blackberry and Cream Cheese Crisp, Cranberry, with Orange Hard-Boiled, in Monkfish Casse- Casserole, 418–419 Flower Water Cream, 428–429 role, 174–175 Broccoli Casserole, Creamed, Crisp, Pear, 406 Hard-Boiled, in Noodle and 390–391 Crumble, Apple, 407 Spinach Casserole, Ukrainian, Escargot, with Escargot Butter, Crumble, Peach, 413 266–267 160 Figs, Baked, 424 and Hash Brown Casserole, 13 Ham Casserole, 114–115 Flummery, Blueberry, 430–431 Omelet, Sailor’s, 24 Seafood Casserole, 198–199 Hermits, Harwich, 438–439 Panettone, Baked, with Ricotta Wild Strawberry and Cream Nectarine and Almond, 416–417 and Mandarin Oranges, 26–27 Cheese with Vanilla Sauce, 420 Pandowdy, Apple, 410–411 in Potato Casserole, Hungarian, Crescent Roll Casserole, 52 Peach Delights, 412 300–301 Crisp(s) Peaches, Stuffed, in Raspberry Pounti (Flan), 320–321 Cranberry-Apple-Walnut, Sauce, 414–415 and Sausage Casserole, 12 404–405 Rice Pudding, 425 Spinach Breakfast Casserole, Cranberry, with Orange Flower Rice Pudding, Sicilian, 425–426 22–23 Water Cream, 428–429 Deviled Eggs and Cream Cheese Eggplant Pear, 406 Brunch, 20–21 Breaded Fried, Lasagna with Croatia–Stuffed Cabbage Rolls, Diccionario crítico etimológico de la Spinach and, 242–244 316–318 lengua castellana, 4 Cutlet Casserole, 360–361

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Eggplant (continued) Finland–Stuffed Cabbage Rolls, French Regional Cooking (Willan), 379 to deep fry, 221 312–313 French sausage, sources for, 69 Gratin of Ground Beef and, Fish French Toast 58–59 Anchovies, in Bucatini, Baked, history of, 29 Lasagna with Spinach, Lamb with Porcini Mushrooms, New Orleans Baked, 28–29 Sauce and, 245–247 226–227 Stuffed, Casserole, 25 Macaroni, and Broccoli, Baked, Anchovies, in Sailor’s Omelet, 24 Fromage, 162 220–221 Brazilian Fish Casserole, 170–171 From Cape Cod Kitchens, 190–191 Moussaka, 90–93 Catfish Casserole with Horserad- Parmesan, 353–355 ish Sauce, 180–181 Parmesan, history of, 352 and Cheese Casserole, 184 G Rolls, Casserole of, 358–359 Crêpe Casserole, Seafood, Galettes, 160 with Shrimp Casserole, 194–195 198–199 Garlic Summer Vegetable Casserole Florentine Casserole, 178–179 Allioli, 280 from Turkey, 362–363 Flounder and Spinach Pie, Butter, for Escargots en Casse- Tomato, and Ricotta Cheese 166–167 role, 161 Casserole, 356–357 Halibut Bake, Blue Cheese, 165 with Rice, Baked, 288–289 Tongue of the Judge, 50–51 Halibut Cheeks and Shrimp in Shrimp Scampi, 196–197 in Vegetable Casserole, Dieter’s, Casserole, 168 Gasparilla Cookbook, The: Favorite 397 Herring and Potato Casserole, Florida West Coast Recipes, 72 Endives, Belgian, au Jambon, 330 303 German Cooking (Sheraton), 86 Escargot(s) Kedgeree, 182–183 German sausage, mail order sources Crêpes with Escargot Butter, Monkfish Casserole, 174–175 for, 69 160 Red Snapper and Tomato Casse- Glasse, Hannah, 385 en Casserole, 161 role, 164 Glutton’s Cannelloni, The, 228–230 Everybody’s a Homemaker (Nye), 112 Salmon Avocado Casserole, 186 Goat Cheese, Potato, and Salmon and Potato Casserole, Caramelized Onion Gratin, 185 334–335 F Swordfish, Baked, with Feta Gratin(s) Fannie Farmer Cookbook, The, 198 Cheese, 172–173 about, 8 Fannie Farmer’s Vegetables en Swordfish, Tomato, and Mint Angel Hair Pasta au Gratin, 254 Casserole, 380 Casserole, 169 Broccoli and Fennel Gratinate, Farmer, Fannie Merritt, 5, 380 Tuna Noodle Casserole, 260–261 394 Fat content, of ground beef, 53 Tuna, in Stuffed Rigatoni, of Ground Beef and Eggplant, Fennel 208–209 58–59 and Broccoli Gratinate, 394 Turkish, Casserole, 175–177 Leeks au Gratin, 379 and Cauliflower Casserole in Flatbread, in Turkey Fatta, 148–149 Le Gratin Dauphinois, 332 Cream, 342–343 Florentine Fish Casserole, 178–179 Onion, Four-, 402 and Root Vegetables Casserole, Flounder and Spinach Pie, 166–167 Potato, Caramelized Onion, and 395 Flummery, Blueberry, 430–431 Goat Cheese, 334–335 and Tomato Casserole, Baked, Fontina Green Bean(s) 396 Chicken Scallopini with Mush- Casserole, 328–329 Fertig, Judith M., 294 rooms and, 130–131 in New England Spring Vegeta- Feta Lasagna, Mushroom, 248–249 bles, Casserole of, 344–345 in Spinach Breakfast Casserole, Frankfurter Casserole Greens Casserole, Provençal, 22–23 with Macaroni, 67 370–371 Swiss Chard and Spinach, Baked, with Sauerkraut, 66 Gruyère with Chickpeas and, 373 Freezing casseroles in Belgian Endives au Jambon, 330 with Swordfish, Baked, 172–173 guidelines, 9 in Broccoli Crêpes Casserole, Figs, Baked, 424 leftovers, 44 Creamed, 390–391

448 Index 06_754473 bindex.qxd 11/20/07 12:42 PM Page 449

in Greens Casserole, Provençal, Hoppin’ John’s Lowcountry Cooking 370–371 (Taylor), 287 K in Leeks au Gratin, 379 Horry, Harriet Pinckney, 287 Karelian Hot Pot, 47 Potato, and Bacon Casserole, 305 Horseradish Sauce, Catfish Casse- Kedgeree, 182–183 in Spinach, Casserole, Simple, role with, 180–181 Kentucky Hot Brown Casserole, 372 Hot Brown Casserole, Kentucky, 152–153 152–153 Kentucky Housewife, The (Bryan), 5, Hot Dish 98 H about, 8 Kielbasa Halibut Meat and Potato, 54–55 in Cabbage Casserole, Transyl- Blue Cheese Bake, 165 Wild Rice, 294–295 vanian, 78–79 Cheeks and Shrimp Casserole, Hot Pot, Karelian, 47 mail order sources for, 69 168 How to Cook in Casserole Dishes Pork and Lima Bean Casserole, Ham (Neil), 5 84–85 Belgian Endives au Jambon, 330 Howle, Judy, 188 and Potato Casserole, 68–69 and Broccoli Casserole, 108–109 Hungarian Potato Casserole, in Potato Casserole, Hungarian, Cheesy Ham Pouf, 112–113 300–301 300–301 in Chicken Cordon Bleu, Kulakofsky, Reuben, 56 140–141 in Chicken Scallopini with I Fontina Cheese and Mush- Il cuoco galante (Corrado), 352 L rooms, 130–131 “Il Saporetto”, 352 Lamb Crêpes Casserole, 114–115 In the Kitchen with Love (Loren), 346 Bell Peppers, Stuffed, Melody, 110–111 Irish Rutabaga Pudding, 326–327 306–307 and Casserole, 268 Italian Meatloaf, Stuffed, 38–39 Bobotee (Bobotie), 94–96 Rice, Baked, with Pork, Sausage Italian Sausage(s) Casserole from Spain, 97 and, 276–277 with Angel Hair Pasta, Baked, in Cassoulet, 60–61 Rice, Baked, with Shrimp, and Smooth Tomato and Arti- Karelian Hot Pot, 47 Chicken and, 282–283 choke Sauce, 252–253 leftover roast, 94 Hamburger Casserole, 62–63 in Cannelloni, The Glutton’s, Macaroni, Baked, with Ground Harwich Hermits, 438–439 228–230 Lamb, 224–225 Hash in Cassoulet, 60–61 Moussaka, 90–93 Brown and Egg Casserole, 13 and Chicken Casserole, 128 Mutton Casserolles, 98–99 of Brussels Sprouts with Bacon Lasagna #1, 238–239 Sauce, Lasagna with Eggplant, and Hazelnuts, 324–325 in Lasagna #2, 240–241 Spinach and, 245–247 Turkey Hash Casserole, Mexi- and Lentil Casserole, 70–71 Tomatoes Stuffed in the Style of can, 150–151 mail order sources for, 69 the Sheik, 48–49 Hazelnuts, Hash of Brussels Sprouts and Mushroom Casserole, 75 Land, Mary, 194 with Bacon and, 324–325 and Potato Pie, 298–299 Lasagna Hermits, Harwich, 438–439 Rigatoni with, Baked, 210–211 #1, 238–239 Herring and Potato Casserole, 303 Shells, Stuffed, #2, 236–237 #2, 240–241 Hipparchus, 3 with Eggplant, Breaded Fried, Hominy and Spinach, 242–244 and Chile Pepper Casserole, J with Eggplant, Spinach and 290–291 Jefferson, Thomas, 264 Lamb Sauce, 245–247 and Chorizo Casserole, 76–77 “” (beef noodle Mushroom, 248–249 dry, 290 casserole), 247 (Wright), 238 nixtamal, 76, 154, 290 Jones, Judith and Evan, 108 Lasagnette with Shrimp, and Turkey Mole Casserole, Juniper Berries, Cabbage with Mas- Swiss Chard, and Ricotta, 154–156 carpone Cheese and, 310–311 250–251

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La Varenne, François Pierre de, 231 Mediterranean Feast, A (Wright), 60, Leeks M 90, 182 au Gratin, 379 Macaroni Messisbugo, Christofaro di, 368 in Four Onion Gratin, 402 Baked, 215–217 Mexican Leftovers Baked, with Broccoli, 218–219 Casserole, 44–46 chicken cacciatore, 145 Baked, Eggplant, Broccoli and, Turkey Hash Casserole, 150–151 fish, 164 220–221 Mexican tamale, about, 100 freezing single-serving portions, Baked, with Fried Eggplant, and Milk, types of, 19 44 Mozzarella, 222–223 Mint, Swordfish, and Tomato frittata, 113, 374 Baked, with Ground Lamb, Casserole, 169 in heros/sandwiches, 36, 107, 224–225 Mole, Turkey, and Hominy Casse- 147, 360 and Cheese, 264–265 role, 154–156 lamb, 94 Frankfurter Casserole with, 67 Monkfish Casserole, 174–175 meatballs, 147, 213 in Pastitsio, 87–89 Monzù chefs, 358 meatloaf, 36 Mandarin Oranges, Panettone, Mornay Sauce, with Kentucky Hot meze dish, 363 Baked, with Ricotta and, Brown Casserole, 152–153 from mixed casseroles, 105, 26–27 Mortadella and Ditali with Moz- 140, 174, 267, 274, 290, 323, Manicotti, vs Cannelloni, 229 zarella, Baked, 206–207 338, 342 Martino of Como, Maestro, 29 Mostert, Noel, 95 Monday Casserole, 40–41 Masa harina, 100 Moussaka, 90–93 pork and cabbage, 310 Mascarpone Mozzarella potato casserole, 300 Almond and Cheese Crêpes, 421 in Cabbage Casserole #2, 381 rice balls, kedegeree, 183 Cabbage with Juniper Berries Ditali and Mortadella with, spaghetti, 219 and, 310–311 Baked, 206–207 Lemon Sauce, with Cottage Pud- in Lasagna with Eggplant, Spinach in Eggplant Parmesan, 353–355 ding, 434–435 and Lamb Sauce, 245–247 Lasagna #1, 238–239 Lentil in Nectarine and Almond Casse- Lasagna #2, 240–241 and Bulgur Casserole, 296 role, 416–417 Lasagna with Breaded Fried Egg- and Sausage Casserole, 70–71 in Peaches, Stuffed, in Raspberry plant and Spinach, 242–244 Leonardi, Francesco, 231 Sauce, 414–415 Macaroni, Baked, with Fried Egg- Libro di arte coquinaria (Martino of Mastering the Art of French Cooking plant and, 222–223 Como), 29 (Child), 366 in Macaroni, Baked, with Lima Bean(s) Mayonnaise Ground Lamb, 224–225 Baby, Rice Pilaf with Spiced Allioli, 280 in Rigatoni, Baked, with Turkey and, 274–275 homemade, 167 Sausages, 210–211 Casserole, 323 Meatballs Veal Saltimbocca, 106–107 and Pork Casserole, 84–85 leftover ideas, 147, 213 in Zucchini Parmesan, 348–349 Linguiça Sausage, in Pork and Lima in Macaroni, Baked, 215–217 Mrs. Beeton’s Every Day Cookery and Bean Casserole, 84–85 with Rigatoni, Baked, 212–214 Housekeeping Book, 260 Lithuanian Potato Casserole, Swedish, 42–43 Mushroom(s) 304 Turkey Meatball Casserole, Barley Casserole, 293 L.L. Bean Book of New England 146–147 in Broccoli-Spinach Casserole, Cookery, The (Jones), 108 Meat broth, to make, 41 388–389 Lobster Meatless Vegetable Casseroles. See in Chicken, Tetrazzini, 255–256 Broth, 191 Vegetable Casseroles, Meat- and Chicken Casserole, 123 and Mushroom Casserole, less Chicken Scallopini with Fontina 190–191 Meatloaf, 36–37 Cheese and, 130–131 Loren, Sohpia, Asparagus Casse- leftover ideas, 36 in Deviled Egg and Cream role, 346 in Monday Casserole, 40–41 Cheese Brunch, 20–21 Louisiana Cookery (Land), 194 Stuffed Italian, 38–39 in Hamburger Casserole, 62–63

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Lasagna, 248–249 Omelet, Sailor’s, 24 cannelloni vs manicotti, 229 and Lobster Casserole, 190–191 150 Best American Recipes, The, 440 Cannelloni with Spinach and Ri- Porcini, Baked Bucatini with, Onion(s) cotta, 232–233 226–227 Caramelized, Potato, and Goat Chicken Tetrazzini, 255–256 and Potato Casserole, 333 Cheese Gratin, 334–335 Ditali and Mortadella, Baked, in Quail Casserole, 157 Four-Onion Gratin, 402 with Mozzarella, 206–207 and Sausage Casserole, 75 in Karelian Hot Pot, 47 Lasagna #1, 238–239 in Strata, Beechwood Breakfast, Potato, and Tomato Casserole, Lasagna #2, 240–241 18–19 336 Lasagna, with Eggplant, Breaded in Strata, Chicken, 138–139 to sweat, 343 Fried, and Spinach, 242–244 and Veal Casserole, 104–105 White, in Beef and Stout Casse- Lasagna with Eggplant, Spinach in Veal, Roman Style, 103 role, 64–65 and Lamb Sauce, 245–247 in Widower’s Casserole, 134–135 Orange(s) Lasagna, Mushroom, 248–249 in Wild Rice Hot Dish, 294–295 Duck, Roast, White Rice and Lasagnette with Shrimp, Swiss Mustard, prepared, 109 Black Beans with, 270–272 Chard, and Ricotta, 250–251 Mutton Casserolles, 98–99 Mandarin, Panettone, Baked, leftover ideas, 219 with Ricotta and, 26–27 Macaroni, Baked, 215–217 Orange Flower Water Cream, Cran- Macaroni, Baked, with Broccoli, N berry Crisp with, 428–429 218–219 Nectarine and Almond Casserole, Oxford Companion to Food, 4 Macaroni, Baked, Eggplant, Broc- 416–417 Oyster coli and, 220–221 Neil, Marion Harris, 5 and Chicken Casserole, 142–143 Macaroni, Baked, with Fried Egg- New Book Showing How to Make and Corn Casserole, 202 plant and Mozzarella, 222–223 Every Kind of Food (Messis- and Noodle Casserole, 262–263 Macaroni, Baked, with Ground bugo), 368 Lamb, 224–225 New England Cookbook (Early), 438 , 264–265 New England Spring Vegetables, P Macaroni, Frankfurter Casserole Casserole of, 344–345 Paella, about, 286, 288 with, 67 New Orleans Baked French Toast, Pain perdu (lost bread), 28 Macaroni, in Pastitsio, 87–89 28–29 Panama Canal Zone, “Johnny Rigatoni, Baked, with Meatballs, Niosi, Andrea, 255 Marzetti” in, 247 212–214 Nixtamal, 76, 154, 290 Pandowdy, Apple, 410–411 Rigatoni, Baked, with Sausages, Noodle(s) Panettone, Baked, with Ricotta and 210–211 Bacon Bake, 258–259 Mandarin Oranges, 26–27 Rigatoni, Stuffed, 208–209 and beef ( “Johnny Marzetti”), Panko flakes, 136 Shells, Stuffed #1, 234–235 247 Parisian Home Cooking (Roberts), Shells Stuffed #2, 236–237 Hamburger Casserole, 62–63 364 Ziti, Baked, with Broccoli, 204 and Ham Casserole, 268 Parmesan Pastitsio, 87–89 and Oyster Casserole, 262–263 Eggplant, 353–355 Pavani, Chef, 255 and Spinach Casserole, Ukrain- Zucchini, 348–349 Peach(es) ian, 266–267 Parsons, Russ, 6, 260 Crumble, 413 Tuna Casserole, 260–261 Pasta. See also Noodle(s) Delights, 412 Nuts. See also specific nuts Angel Hair, Baked, with Sausages Stuffed, in Raspberry Sauce, to toast, 295 and Smooth Tomato and Arti- 414–415 Nye, Beverly, 112 choke Sauce, 252–253 Pear(s) Angel Hair, au Gratin, 254 in Bacon and Beans Casserole, 86 Bucatini, Baked, with Porcini Crisp, 406 O Mushrooms, 226–227 Peas O’Donnell, Mrs. Peter, 262 Cannelloni, The Glutton’s, New England Spring Vegetables, Olive oil, for frying, 131 228–230 Casserole of, 344–345

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Peas (continued) Meatloaf, Stuffed Italian, 38–39 Pounti, 320–321 Vegetables en Casserole, Fannie Rice, Baked, with Ham, Sausage Prairie Home Cooking (Fertig), 294 Farmer’s, 380 and, 276–277 Praline Topping, Sweet Potato Pecans Swedish Meatballs, 42–43 Casserole with, 385–386 in Banana Casserole, 442 and Turnip Casserole, 80 Prodigy Guest Chefs Cookbook, 364 Praline Topping, Sweet Potato Potato(es) Prosciutto, Veal Saltimbocca, Casserole with, 385–386 about, 55 106–107 Pecorino Romano Bacon, and Gruyère Casserole, Provençal Greens Casserole, about, 215 305 370–371 in Macaroni, Baked, 215–217 and Cauliflower Casserole, Prudenzani, Simone, 352 Peppers, Bell. See Bell Peppers 338–339 Pudding Peppers, Chile. See Chile(s) and Chicken Pizzaiola, 145 Chicken en Casserole, 133 Perloo, 8 in Chicken and Sausage Casse- Cottage, 434–435 Phillips, Edward, 5 role, 128 Cottage, Cherry, with Cherry Philoxenus of Leucas, 3 in Fish Casserole, Florentine, Sauce, 436–437 Pie(s) 178–179 Rice, Casserole, 425 Flounder and Spinach, 22–23 Gratin, Caramelized Onion, Rice, Sicilian, 425–426 Sausage and Potato, 298–299 Goat Cheese and, 334–335 Rutabaga, Irish, 326–327 Tamale, 100–102 Le Gratin Dauphinois, 332 Puff Pastry Pilaf, Rice Hash Brown and Egg Casserole, Escargots en Casserole, 161 with Carrots, Baked, 273 13 Flounder and Spinach Pie, with Spiced Turkey and Baby and Herring Casserole, 303 22–23 Lima Beans, 274–275 history of, 334 Pumpkin Pillsbury, Sarah, 22, 432 Hungarian, Casserole, 300–301 Casserole, 366–367 Pillsbury Bake-Off Contest, 52 Lithuanian, Casserole, 304 in Pumpkin Casserole, 364–365 Pizzaiola, Chicken and Potato, 145 Mashed, in Mutton Casserolles, Roasted Vegetables of the Full Poland–Stuffed Cabbage Rolls, 98–99 Moon, 368–369 314–315 and Meat Hot Dish, 54–55 Pumpkin Seeds, in Turkey Mole Polish sausage. See also Kielbasa and Mushroom Casserole, 333 and Hominy Casserole, mail order sources for, 69 Red Cabbage, and Apple Casse- 154–155 Porcini Mushrooms, Baked Bucatini role, 309 with, 226–227 Red, and Cabbage Casserole, 384 Pork. See also Bacon; Ham; Sausage Red, Onions, and Garlic Casse- Q and Black Bean Casserole, 82–83 role, 302 al-Qattan, Najwa, 440 and Cabbage Casserole, 81 Roasted Vegetables of the Full Quail Casserole, 157 in Cabbage Casserole, Transyl- Moon, 368–369 vanian, 78–79 Root Vegetables and Fennel and cabbage leftover casserole, Casserole, 395 R 310 and Salmon Casserole, 185 Raisins Cabbage Rolls, Stuffed–Croatia, in Sausage, Celeriac, and Apple in Banana Casserole, 442 316–318 Casserole, 74 in Bobotee (Bobotie), 94–96 Cabbage Rolls, Stuffed–Finland, and Sausage Casserole, 68–69 in Harwich Hermits, 438–439 312–313 and Sausage Pie, 298–299 in Rice Pudding Casserole, 425 Cabbage Rolls, Stuffed–Poland, and Sausages, Baked Rice with, Randolph, Mary, 264 314–315 278–280 Rare Bits: Unusual Origins of Popular in Cannelloni, The Glutton’s, shipwreck casserole, 63 Recipes (Stevens), 124 228–230 Tomato, and Onion Casserole, Raspberry Sauce, Stuffed Peaches Karelian Hot Pot, 47 336 in, 414–415 and Lima Bean Casserole, 84–85 Vegetables en Casserole, Fannie Rattray, Diana, 14 Meatloaf, 36–37 Farmer’s, 380 Real Stew (Wright), 60

452 Index 06_754473 bindex.qxd 11/20/07 12:42 PM Page 453

Red Bean, Sausage, and Apple Lasagna #1, 238–239 Cheese, in Macaroni with Broc- Casserole, 72–73 Lasagna #2, 240–241 coli, Baked, 218–219 Red Cabbage, Potato, and Apple Lasagna with Breaded Fried Egg- Cherry, Cherry Cottage Pudding Casserole, 309 plant and Spinach, 242–244 with, 436–437 Red Potato(es) Lasagna with Eggplant, Spinach Horseradish, Catfish Casserole and Cabbage Casserole, 384 and Lamb Sauce, 245–247 with, 180–181 Onions, and Garlic Casserole, Lasagnette with Shrimp, Swiss Lamb, Lasagna with Eggplant, 302 Chard and, 250–251 Spinach and, 245–247 Red Snapper and Tomato Casse- Panettone, Baked, with Man- Lemon, with Cottage Pudding, role, 164 darin Oranges and, 26–27 434–435 Regional casseroles, 7–8 Pumpkin in Pumpkin Casserole, Mornay, with Kentucky Hot Le Restaurant Rostang, 332 364–365 Brown Casserole, 152–153 Reuben, Arnold, 56 Rigatoni, Stuffed, 208–209 Orange Flower Water Cream, Reuben Casserole, 56–57 in Strata, Beechwood Breakfast, Cranberry Crisp with, Reuben sandwich, history of, 56 18–19 428–429 Rice Rigatoni Raspberry, Stuffed Peaches in, Baked, with Garlic, 288–289 Baked, with Meatballs, 414–415 Baked, with Ham, Pork, and 212–214 Shrimp, in Deviled Egg and Sausage, 276–277 Baked, with Sausages, 210–211 Cream Cheese Brunch, 20–21 Baked, with Sausages and Pota- Stuffed, 208–209 Turkey Mole and Hominy Casse- toes, 278–280 Roasted Vegetables of the Full role, 154–156 Baked, with Shrimp, Ham, and Moon, 368–369 Vanilla, Wild Strawberry and Chicken, 282–283 Roberts, Michael, 364 Cream Cheese Crêpe with, 420 Baked, with Vegetables, 281 Robinson, Mrs. C.S., 72 Sauerkraut balls, leftover, 183 Romani, Christiane, 255 Frankfurter Casserole with, 66 in Cabbage Casserole, Transyl- Roman Style Veal, 103 in Reuben Casserole, 56–57 vanian, 78–79 Rombauer, Irma, 260 Sausage(s) with Clams, 286–287 Root, Waverly, 231 with Angel Hair Pasta, Baked, with Cockles, 285 Root Vegetables and Fennel Casse- and Smooth Tomato and Arti- with Crab, 284 role, 395 choke Sauce, 252–253 in Kedgeree, 182–183 Rutabaga Pudding, Irish, 326–327 in Cabbage Casserole, Transyl- in Monday Casserole, 40–41 vanian, 78–79 Pilaf, Baked, with Carrots, 273 in Cannelloni, The Glutton’s, Pilaf, with Spiced Turkey and S 228–230 Baby Lima Beans, 274–275 Sabatini, Nicolas, 255 in Cassoulet, 60–61 Pudding Casserole, 425 Sailor’s Omelet, 24 Celeriac, and Apple Casserole, 74 Pudding, Sicilian, 425–426 Salmon and Chicken Casserole, 128 South Carolina plantation dish, Avocado Casserole, 186 Chorizo and Hominy Casserole, 287 and Potato Casserole, 185 76–77 in Swiss Chard Leaves, Stuffed, Saltimbocca, Veal, 106–107 and Egg Casserole, 12 376–378 Sandwiches, leftover in Eggs and Hash Brown Casse- varieties of, 272 eggplant cutlet, 360 role, 13 White, and Black Beans with meatloaf, 36 Lasagna #1, 238–239 Roast Orange Duck, 270–272 turkey meatball hero, 147 in Lasagna #2, 240–241 Wild Rice Hot Dish, 294–295 veal saltimbocca, 107 and Lentil Casserole, 70–71 Ricotta San Francisco a la Carte, 366 mail order sources, 69, 278 Cannelloni with Spinach and, Sauce(s). See also Béchamel (White) and Mushroom Casserole, 75 232–233 Sauce; Tomato Sauce Pork and Lima Bean Casserole, Eggplant, and Tomato Casserole, Blueberry, 30, 31 84–85 356–357 Cheese, in Egg Casserole, 14, 15 and Potato Casserole, 68–69

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Sausage(s) (continued) Rice, Baked, with Ham, Chicken -Broccoli Casserole, 388–389 in Potato Casserole, Hungarian, and, 282–283 Cannelloni with Ricotta and, 300–301 Sauce, in Deviled Egg and Cream 232–233 and Potato Pie, 298–299 Cheese Brunch, 20–21 and Chickpea Casserole, 319 Red Bean, and Apple Casserole, Scampi, 196–197 in Fish Casserole, Florentine, 72–73 Shroup, 8 178–179 Rice, Baked, with Ham, Pork Sicilian Rice Pudding, 425–426 and Flounder Pie, 166–167 and, 276–277 Simeti, Mary Taylor, 352 Lasagna with Breaded Fried Egg- Rice, Baked, with Potatoes and, Snails. See Escargot(s) plant and, 242–244 278–280 Snyder, Trudy, 129, 134 Lasagna with Eggplant, Lamb Rigatoni with, Baked, 210–211 Soffrito, 210 Sauce and, 245–247 Shells, Stuffed #2, 236–237 Sopater of Paphos, 231 and Noodle Casserole, Ukrain- in Strata, Beechwood Breakfast, Sophia Loren’s Asparagus Casse- ian, 266–267 18–19 role, 346 Provençal Greens Casserole, in Tamale Pie, 101–102 Sour Cream 370–371 in Turkey Hash Casserole, in Blackberry Breakfast Casse- Simple Casserole, 372 Mexican, 150–151 role, 32–34 stems, recipe ideas, 377 Scalloped Clams, 200–201 in Cabbage Casserole, Transyl- and Swiss Chard, Baked, with Scallopini, Chicken vanian, 78–79 Chickpeas and Feta Cheese, with Fontina Cheese and Mush- in Cauliflower Casserole, 373 rooms, 130–131 340–341 Squash, Summer, in Summer Veg- with Three Cheeses, 132 in Chicken Dried Beef Casserole, etable Casserole from Turkey, Schiavelli, Vincent, 352 126–127 362–363 Schmidt, Fred K., 152 in Chorizo and Hominy Casse- Squash, Winter, Roasted Vegetables Seafood Crêpe Casserole, role, 76–77 of the Full Moon, 368–369 198–199 in Corn Casserole, 292 Stevens, Patricia Bunning, 124 Serres, Olivier de, 334 in Frankfurter Casserole with Stifle (Cape Cod casserole), 7–8 Shellfish. See Clams; Crab(meat); Macaroni, 67 Strata Lobster; Oyster; Shrimp in Green Bean Casserole, about, 8 Shells 328–329 Beechwood Breakfast, 18–19 Stuffed #1, 234–235 in Hominy and Chile Pepper Cheese, 16 Stuffed #2, 236–237 Casserole, 290–291 Chicken, 138–139 Sheraton, Mimi, 86 in Mexican Casserole, 44–46 Egg and Bacon, 17 Shipwreck casserole, 63 in Oyster and Noodle Casserole, Streamlined Cooking (Rombauer), Shrimp 262 260 Bake, Alabama-Style, 192–193 in Pork and Turnip Casserole, 80 Stuffed Brazilian, Casserole (variation), in Potato, Bacon, and Gruyère Bell Peppers, 306–307 170–171 Casserole, 305 Cabbage Rolls–Croatia, 316–318 Broth, 283 in Potato Casserole, Hungarian, Cabbage Rolls–Finland, 312–313 and Crabmeat Casserole, 300–301 Cabbage Rolls–Poland, 314–315 188–189 in Sausage and Potato Casserole, Deviled Egg and Cream Cheese Crêpe Casserole, Seafood, 68–69 Brunch, 20–21 198–199 in Widower’s Casserole, 134–135 French Toast Casserole, 25 with Eggplant Casserole, in Zucchini Casserole, 347 Meatloaf, Italian, 38–39 194–195 Spanish sausage, mail order sources Peaches in Raspberry Sauce, and Halibut Cheeks Casserole, for, 69, 276 414–415 168 Spice mix, Lebanese, 148, 149 Swiss Chard Leaves, 376–378 Lasagnette with Swiss Chard, Spinach Tomatoes, in the Style of the Ricotta and, 250–251 Breakfast Casserole, 22–23 Sheik, 48–49

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Tongue of the Judge, 50–51 in Vegetable Casserole, Dieter’s, Stuffed Pasta T 397 Cannelloni, The Glutton’s, Tamale Vegetables en Casserole, Fannie 228–230 about, 100 Farmer’s, 380 Cannelloni with Spinach and Ri- Pie, 100–102 Tomato Sauce, 243 cotta, 232–233 Taylor, John Martin, 287 and Artichoke, Smooth, Baked Rigatoni, 208–209 Tetrazzini, Louisa, 255 Angel Hair Pasta with Shells #1, 234–235 Théâtre de Agriculture et Mesnage des Sausages and, 252–253 Shells #2, 236–237 Champs (Serres), 334 in Eggplant Parmesan, 353–355 Summer Vegetable Casserole from Time-Life American Regional Cook- in Eggplant Rolls, Casserole of, Turkey, 362–363 book, The, 293 358–359 Swedish Meatballs, 42–43 Tomatillos, in Zucchini, and Corn in Lasagna #2, 240–241 Sweet Potato Casserole with Pra- Tostada Casserole, 350–351 in Rice, Baked, with Sausages line Topping, 385–386 Tomato(es). See also Tomato Sauce and Potatoes, 278–279 Swiss Chard in Cabbage Casserole #2, 381 in Tongue of the Judge, 50–51 and Chickpea Casserole, 374–375 Chicken Cacciatore, 144 Tongue of the Judge, 50–51 Lasagnette with Shrimp, Ricotta Chicken and Potato Pizzaiola, Tortillas and, 250–251 145 to fry, 46 Pounti, 320–321 Eggplant, and Ricotta Cheese in Mexican Casserole, 44–46 Provençal Greens Casserole, Casserole, 356–357 with Turkey Hash Casserole, 370–371 and Fennel Casserole, Baked, 396 Mexican, 150–151 and Spinach, Baked, with Chick- Lasagna #1, 238–239 with Turkey Mole and Hominy peas and Feta Cheese, 373 Lasagna with Eggplant, Breaded Casserole, 154–155 stems, recipe ideas, 377 Fried, and Spinach, 242–244 Zucchini, and Corn Tostada Stuffed Leaves, 376–378 Lasagna with Eggplant, Spinach Casserole, 350–351 in Turkey Mole and Hominy and Lamb Sauce, 245–247 Tostada Casserole, Zucchini and Casserole, 154–155 Lasagna, Mushroom, 248–249 Corn, 350–351 Swiss Cheese in Macaroni, Baked, 215–217 Transylvanian Cabbage Casserole, in Chicken Cordon Bleu, in Macaroni, Baked, with Fried 78–79 140–141 Eggplant and Mozzarella, Tuffoli, 234 Fromage, 162 222–223 Tuna in Green Bean Casserole, in Macaroni, Baked, with Noodle Casserole, 260–261 328–329 Ground Lamb, 224–225 in Stuffed Rigatoni, 208–209 in Ground Beef and Eggplant, in Mexican Casserole, 44–45 Turkey Gratin of, 58–59 Pastitsio, 87–89 Fatta, 148–149 in Ham Melody, 110–111 to peel, 241 Hash Casserole, Mexican, Noodle and Spinach Casserole, and Peppers Casserole, 400–401 150–151 Ukrainian, 266–267 Potato, and Onion Casserole, 336 Hot Brown Casserole, Kentucky, in Potato and Cauliflower Casse- and Red Snapper Casserole, 164 152–153 role, 338–339 in Rigatoni, Baked, with Meat- Meatball Casserole, 146–147 in Reuben Casserole, 56–57 balls, 212–214 Mole and Hominy Casserole, in Sausage, Celeriac, and Apple in Rigatoni, Baked, with 154–156 Casserole, 74–75 Sausages, 210–211 in Shells, Stuffed, #1, 234–235 Shells, Stuffed #2, 236–237 Stuffed in the Style of the Sheik, Spiced, Rice Pilaf with Baby Lima Swordfish 48–49 Beans and, 274–275 Baked, with Feta Cheese, in Swordfish, Baked, with Feta Turkish, Turkey 172–173 Cheese, 172–173 Fish Casserole, 175–177 Tomato, and Mint Casserole, 169 Swordfish, and Mint Casserole, Summer Vegetable Casserole Syrup, Blackberry, 33, 34 169 from, 362–363

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Turnip Cabbage and Red Potato, 384 Zucchini, 347 Baby, Casserole in Duck Fat, 322 Carrot, 398–399 Zucchini and Corn Tostada, and Pork Casserole, 80 Cauliflower, 340–341 350–351 Root Vegetables and Fennel Cauliflower and Fennel, in Zucchini Parmesan, 348–349 Casserole, 395 Cream, 342–343 Villas, James, 8 Vegetables en Casserole, Fannie Dieter’s, 397 Farmer’s, 380 Eggplant Cutlet, 360–361 Eggplant Parmesan, 353–355 W of Eggplant Rolls, 358–359 Walnut(s) U Eggplant, Tomato, and Ricotta in Brownies, 440–441 Ukrainian Noodle and Spinach Cheese, 356–357 -Cranberry-Apple Crisp, Casserole, 266–267 Fannie Farmer’s Vegetables en 404–405 United States Regional Cookbook, 24 Casserole, 380 Whalen, Lola, 52 Fennel and Tomato, Baked, 396 Where Is It? (Duckitt), 94–95 Le Gratin Dauphinois, 332 White Sauce. See Béchamel (White) V Leeks au Gratin, 379 Sauce Vanilla Sauce, Wild Strawberry and Onion Gratin, Four, 402 Widower’s Casserole, 134–135 Cream Cheese Crêpe with, Peppers and Tomatoes, 400–401 Wild Rice Hot Dish, 294–295 420 Potato and Cauliflower, 338–339 Willan, Anne, 379 Veal Potato and Mushroom, 333 Broth, 105 Potato, Onion, Caramelized, Cabbage Rolls, Stuffed–Poland, and Goat Cheese Gratin, Y 314–315 334–335 Yogurt, in Turkey Fatta, 148–149 in Cannelloni, The Glutton’s, Potato, Tomato, and Onion, 336 Yost, Martha, 188 228–230 Provençal Greens, 370–371 Yufka pastry, 274 Meatloaf, 36–37 Pumpkin, 366–367 Meatloaf, Stuffed Italian, 38–39 Pumpkin in Pumpkin, 364–365 and Mushroom Casserole, Roasted Vegetables of the Full Z 104–105 Moon, 368–369 Ziti with Broccoli, Baked, 204 Roman Style, 103 Root Vegetables and Fennel, 395 Zucchini Saltimbocca, 106–107 Spinach, Simple, 372 Casserole, 347 in Stuffed Shells #1, 234–235 of Spring Vegetables, New Eng- and Corn Tostada Casserole, Vegetable Casseroles, Meatless. See land, 344–345 350–351 also specific vegetables Summer, from Turkey, 362–363 Parmesan, 348–349 Asparagus, Sophia Loren’s, 346 Sweet Potato, with Praline Top- Provençal Greens Casserole, Broccoli Cheese Dish, 387 ping, 385–386 370–371 Broccoli Crêpes, Creamed, Swiss Chard and Chickpea, in Rigatoni with Meatballs, 390–391 374–375 Baked, 212–214 Broccoli and Fennel Gratinate, Swiss Chard Leaves, Stuffed, Summer Vegetable Casserole 394 376–378 from Turkey, 362–363 Broccoli-Spinach, 388–389 Swiss Chard and Spinach, Baked, in Vegetable Casserole, Dieter’s, Cabbage, #2, 381 with Chickpeas and Feta 397 Cabbage, #3, 382–383 Cheese, 373

456 Index