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Ultimate Casseroles

Robert Wilson


Copyright 2011 by Robert Wilson


Except as permitted under the U.S. Copyright Act of 1976, no part of this publication may be reproduced, distributed, or transmitted in any form or by any means, or stored in a database or retrieval system, without the prior written permission of the author.


Smashwords Edition: 18 May 2011

Table of Contents


Introduction
Metric Conversions

Red Meat
Pork
Seafood
Poultry
Sausage
Meatless
Fruit

Introduction


The word “casserole” comes from the French word for “saucepan” or “stew pan”, and refers to a dish that’s used both for baking in the oven and for serving. The casserole dish is usually a large, thick, and deep piece of bakeware and is often coated with a layer of enamel or glaze. The design helps to keep food from burning or drying out during long cooking in the oven, and promotes the formation of a crust on the top of the food to seal in flavor.

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