Fix-It and Enjoy-It! Cookbook: All-Purpose,
by Phyllis Pellman Good
284 pages; Black and White Sketches, Soft cover;
Good Books, Intercourse, PA 2006
Reviewed by, (Katie) Chutima Pruangmethangkul for Good Cooking, December 2006
This two hundred and eighty-four page cookbook is packed with
recipes, several to a page in a wide range of categories. The
recipes, simple and for any purpose, can be created in some
cases quickly but in all cases easily with clear, to the point
instructions from recipes ranging from traditional foods like
Baked French Toast, a Ten Minute Meat Loaf, and Creamy Cole Slaw
to new twists on traditional foods such as Grits
Casserole and a Peanut Butter Banana Roll-Up.
Unique features of the cookbook include the fact that all of
the recipes have been sent in from people around the nation.
From Iowa to Illinois, from Boston to Broadway, many have sent
in what appear to be home tested and family recipes. Moreover,
many of the recipes come with tips straight from the chefs, from advice to use light brown
sugar for a caramel flavor or dark brown sugar when one
prefers a molasses color and flavor, to steps in safely thawing
meat. The advice not only enhances the cooking for the reader
but also considers food preparation safety
One recipe tried from the cookbook, chicken cacciatore,
provided by Linda Thomas of Sayner, WI on page 100, was delicious and tasty, scoring points with the
family. Also, the recipe was true to the estimated time listed
for preparation steps. Another recipe made was Cloud Cookies
provided by Esther J. Mast of Lancaster, PA whose unique and
unusual recipe satisfied my sweet tooth. The cooking tip that
the amount of flour is key in the recipe was crucial to the
Overall, a great cookbook with wonderful features including
the cooking time and preparation time, tips, and of course its
homemade feel with many diverse, simple to prepare and
Linda Thomas, Sayner, WI
Makes 4-5 servings
Prep Time: 10 minutes
Cooking/Baking Time: 70 minutes
1 whole chicken, cut up
1/2 cup oil
1/4 cup water
10.5-oz. can tomato soup
1 Tbsp. cider vinegar
2 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. pepper
1 green pepper, sliced, optional
1. Heat oil in large skillet. Brown chicken pieces in batches, placing them in a greased 9 x 13 baking dish as they finish browning.
2. In a small mixing bowl, combine water, soup, oregano, salt, and pepper. Mix well; then spoon one third of sauce over chicken pieces. Bake uncovered at 350
for 15 minutes.
3. Remove from oven and spoon another one-third of the sauce over the chicken. Bake uncovered for another 20 minutes.
Esther J. Mast
Makes 6 dozen cookies
Prep Time: 15 minutes
Baking Time: 9-10 minutes per sheet
4 cups flour, slightly heaping
1 tsp. baking soda
3 tsp. baking powder
1 tsp. salt
2 sticks (1 cup) butter, softened
2 cups sugar
1 1/2 tsp. vanilla
1 cup buttermilk
1. Sift together flour, baking soda, baking powder, and salt. Set aside.
2. In an electric mixing bowl, cream together butter and sugar.
3. Add eggs, one at a time, beating well each time. Add vanilla and mix well.
4. Add flour mixture alternately with buttermilk.
5. Drop by spoonfuls onto greased cookie sheets. Make the cookies as large or small as you wish.
6. Bake at 350 F for 9-10 minutes, until the tops are slightly firm.
1. The amount of flour is the key in this recipe. Too little makes them flat; too much gives them a biscuit texture.
2. Don't over-bake. When the tops are just firm enough not to indent, the cookies are perfect!
I received this recipe from Harvella Stutzman, my son's mother-in-law now my friend. These have become my 10 grandchildren's favorite cookie!