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Oldie but a goodie

FL.Cook's picture

Does anyone have Easy Entertaining with Marlene Sorosky?  I just checked it out of the library, and the recipes look wonderful, plus it's all make ahead for entertaining.  It's an old book, 1988, but I was able to find an old copy on line for about $9 including shipping.  I have had her Cookery for Entertaining for many a year, and have loved everything I have made from it.  I made the Barbecued Beef Sandwiches, along with the Copper Penny Carrots for a Super Bowl Party, and both were wonderful.  Also the Spinach Souffle Triangles....so good, and easy!


Has anyone made anything from Easy Entertaining?


Carole
Carole
Barbara48's picture

(post #62998, reply #1 of 19)

You would not believe this but I have the earlier version -Cookery for entertaining-1979 and it was by my bed. I use it a lot and I have all her cookbooks. Another favorite is The Dessert Lovers' Cookbook. I am baking something from it tomorrow. You can depend on this woman. I am not a great baker but if I use one of her recipes it is fine.
I wrote her a fan letter and she wrote me a lovely note.

FL.Cook's picture

(post #62998, reply #2 of 19)

Check out the Easy Entertaining one! What are your favorites from C for E?  She uses the FP a lot which speeds things up a lot, but everything is just so good!

Carole

Carole
Barbara48's picture

(post #62998, reply #3 of 19)

I think it is the same cookbook. It has the carrots and the spinach triangles. I have made both. I have made the watermelon whale. My mot favorite is the blintz souffle. I used to make the salmon mousse.
She has two holiday cookbooks that are my standbys.

FL.Cook's picture

(post #62998, reply #4 of 19)

Yes, I have "Cooking for Holidays and Celebrations", and also "Cooking on the Run", which I'm not that wild about.


I made the Chicken Breasts in Phyllo, and the Orange Praline Yams from the Holiday one.  I have a couple of other pages marked, but can't remember making the recipes.


Carole
Carole
Barbara48's picture

(post #62998, reply #5 of 19)

I have made quite a few from the Holiday one. However, I do not remember making anything from Entertaining on the Run. Has she done anything since? I should look. I have probably made all the recipes for Passover since they are all made ahead.

FL.Cook's picture

(post #62998, reply #6 of 19)

I don't know if she has written anything new, but the older ones seem to be the best ones.  The Cooking On The Run seemed to be her newest (maybe, haven't done a search).  Passover is at our Club, so no cooking for me!!  Not my favorite meal!!

Carole

Carole
courgette's picture

(post #62998, reply #7 of 19)

Just what I need.......another cookbook to look for!


not sure if I should say thank-you or not....


Mo

FL.Cook's picture

(post #62998, reply #8 of 19)

But it is really a goodie, plus it's used and only around $9, and not too large and fat!!  I need another one like a hole in the head too, but hay it beats buying a $30,000 car!!  See, we have to put things into perspective!!!

Carole

Carole
butterscotch's picture

(post #62998, reply #9 of 19)

I don't have it, but I have used a number of Marlene Sorosky's recipes that were reprinted years ago in the LA Times.  (I believe she used to live in LA--not sure whether she still does--and may even had a column in the Times.)  Anyway, I liked all of her recipes that I came across, and one--a dark chocolate pound cake--was my standard holiday gift for a long time. I did stop making it a while back because I had made it so many times, but I still consider it a really good recipe and am sure that Easy Entertaining would be a worthwhile addition to your collection of cookbooks.

Barbara48's picture

(post #62998, reply #10 of 19)

If you liked that recipe you should get the Dessert Lovers' Cookbook. it is out of print but is really my dessert bible.I just made the Apple Streusel Tart . It is my kind of recipe. Press-in cookie crust and can be made the day before. Before we started this thread I never thought about how many of her recipes I made.

butterscotch's picture

(post #62998, reply #11 of 19)

You're right, I really should get it.  I'm going to try checking it out of the library, just to get an idea about specific recipes.  That apple tart you described sounds lovely and convenient.


I hadn't realized until this thread that I miss reading MS's work. 

Barbara48's picture

(post #62998, reply #12 of 19)

Has anyone heard anything about her recently? It seems like a long time since she published anything.

butterscotch's picture

(post #62998, reply #14 of 19)

I Googled her name after reading your query and got thousands of references.  I tried a few that seemed like possible sources of biographical info but didn't come up with anything pertinent.

Barbara48's picture

(post #62998, reply #15 of 19)

I tried that ,too. If i do my cookbook, I will try to find an address. She was very picky about crediting recipes and I wouldn't want to put them in even a personal cookbook without asking.

debe5t's picture

(post #62998, reply #13 of 19)

Any chance you would post the spinach souffle tiangles  or stear me where to find it?


Deb

FL.Cook's picture

(post #62998, reply #16 of 19)

Here you go!


SPINACH SOUFFLE TRIANGLES


 


1 (11 oz.) pkg. frozen spinach soufflé


9 sheets filo or strudel leaves


1/4 lb. butter, melted


Powdered sugar


Cinnamon


Methods/steps


Thaw spinach soufflé.


Lay 1 sheet of filo or strudel leaves on a flat surface. Keep remaining sheets covered with a damp towel to prevent them from drying out.


Brush the sheet with melted butter. Fold in half crosswise. Brush again with butter. Cut lengthwise into 4 equal strips about 2 inches wide.


 Place a scant teaspoon of spinach soufflé in a corner of each strip. Do not overfill as filling will rise as it bakes.


Fold the filo over spinach soufflé, enclosing it and forming a triangle at the top of the strip. Continue to fold the strip, maintaining triangular shape. Brush top with melted butter. Repeat with remaining filo and spinach soufflé.


Triangles may be refrigerated completely covered overnight or frozen.


Before serving triangles, preheat oven to 400 degrees. Lightly butter baking sheets. Place thawed or frozen triangles on baking sheet.  Bake 15 to 20 minutes or until golden.  Sift powered sugar over and sprinkle with cinnamon. 


Makes 36 triangles.


 


 


Carole
Carole
debe5t's picture

(post #62998, reply #17 of 19)

Thanks so much! You know, it is odd but I do love the frozen spinach souffle and always pick up a few pkgs.when I visit Maine.Sometimes if DH isn't around for dinner that is what I'll have.


Deb

FL.Cook's picture

(post #62998, reply #18 of 19)

They are good, I just haven't made them in years!  I seem to forget about the oldies,as I'm always looking for newbies!!

Carole

Carole
debe5t's picture

(post #62998, reply #19 of 19)

Winter time usually has me gravitating towards the oldies but spring and summer I want to try something new.I think mybrain goes into a hibernation /pause mode in the cold weather.  ; )


Deb