The Best of McDonnells Good Food Cook Books - ARROW@DIT

Cookery Books Dublin Institute of Technology

ARROW@DIT

Gastronomy Archive

1990

The Best of McDonnells Good Food Cook Books

Paula Daly

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Daly, Paula, "The Best of McDonnells Good Food Cook Books" (1990). Cookery Books. Book 17.
http://arrow.dit.ie/irckbooks/17

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COVER: Chocolate Rum Ring
(Recipe page 137).
Roast Lamb with Rosemary

(Recipe page 77).

PAGES 2-3: Pavlova (Recipe page 133).
Walnut and Cherry Cake

(Recipe page 11).
Winter Beef Stew

(Recipe page 83).

PAGES 4-5: Tagliatelle Bolognese
with Mushrooms
(Recipe page 113).
Cottage Pie (Recipe page 91).

OPPOSITE: Melon and Prawn Cocktail
(Recipe page 66).

ebesto

ij .. . ~

GoooFooo

COOK BOOKS

PAULA DALY

For over ten years I've had immense pleasure - and lots of fun
too - experimenting, preparing and sampling recipes for four
editions of McDonnells Good Food Cook Book.

During that time, it's been my pleasure to meet and

chat with thousands of housewives across the country - discussing

ideas, sharing opinions and urging them to try something different,

to explore new possibilities.

But one question that kept coming up had really

nothing to do with baking times,

ingredients or techniques. It simply was 'What's your favourite
recipe?' That's a question I could never answer - I have so many.

But it was that very question that got me thinking
myself - what were my favourites? This book is an attempt to
answer that question. From cakes to casseroles to pasta, I have
finally compiled in one volume what I consider the very best of my
Good Food Cook Book recipes, as well as many new ones. Even at
that, pressure on space has forced me to leave out a few of my pets.

Cooking is such an ever-
evolving interest, supremely satisfying
and so worthwhile. The right ingred-
ients, a little care and a lot of love
can turn anyone into an enviable
hostess!

OVEN TEMPERATURE CONVERSION
TABLE

Gas

Description Mark of °C
Cool
y. 225 110

Extremely Slow Yz 250 120

Very Slow 1 275 140

Slow 2 300 150

Very Moderate 3 325 160

USEFUL FACTS AND FIGURES Moderate 4 350 180

The quantities in all the recipes in this book are given Moderately Hot 5 375 190
in both Metric and Imperial measures. The Metric
conversions have been rounded off to the nearest 25 Fairly Hot 6 400 200
grams or millilitres. See Table opposite.
Hot 7 425 220
Weight
Because of the rounding off of the Metric Very Hot 8 450 230
conversions, some recipes made to the Metric
quantities have slightly more volume than their Extremely Hot 9 475 240
Imperial equivalent.
METRIC CONVERSIO TABLE
Volume
As a guide, a litre is a little more than 1% pints. Approx. g. Recommended

Length and m!. to g. and m!.

The Metric conversions in this book have been Ouncesl nearest conversion to
rounded up or down to the nearest centimetre.
E.G. A 7 inch cake tin has been converted to 18 cm fluid ounces whole nearest
<although it is exactly 17.76 cm).
1 figure unit of 25
NOTE 2 28 25
Because of the variation in conversions from Imperial 3 57 50
to Metric, it is strongly advised that you follow either 4 (Y. Ib) 85 75
5 (Y. pint) 113 125
the Imperial or Metric quantities in a recipe. To mix 142 150
Imperial and Metric quantities and sizes in the one 6 170 175
recipe could lead to unsatisfactory results. 7 198 200
8 (Yz Ib) 226 225
255 250
9 283 275
10 (Yz pint) 311 300
340 350
11
12 (Xlb)

13 368 375

14 396 400

15 (X pint) 425 425

16 (lIb) 452 450

17 484 475

18 512 500
19 541 550
20 (l pint) 569 575

SYMBOLS

HEALTH ECONOMICAL SERVINGS

CONSCIOUS

4

@ntents

CAKES 'Plain, 'RJ5h and:FUn 8
PASTRY 34
BISCUITS Cf/te secrets out! 50
TEA-BREADS & SCONES
STARTERS ~unchy and Cmnchy
MEAT DISHES
STEWS & CASSEROLES Fealthy and Wholesome 56
POULTRY
PASTA & PIZZA 'Delightful overtures 64
FISH
VEGETABLES, RICE & PULSES J/feast offlavour 70
DESSERTS
:Family favourites 82

'Deliciously versatile 94

c.Brings out the 1talian in you 104

.J{Ookedon taste 114

:Fresh possibilities 122

Cf/te perfectfinish 132