Cook's Corner

Free brochures and cookbooks are yours for the asking.

In this computer age, it's still nice to have information and cookbooks on hand as easy references. Imperial Sugar, the American Lamb Board, and Nestlé present these tangible offerings.

A Bilingual First Cookbook

Imperial Sugar first published My First Cookbook in 1959, and it has been a staple in kitchens and home economics classes ever since. With the release of an updated version, you'll be able to share with your children the recipes and cooking experiences you enjoyed with your parents and grandparents.

The new cookbook is bilingual, featuring a recipe in English on one page and the same recipe mirrored in Spanish on the other page. Also included are cooking and safety tips, word definitions, and measurement information in English and Spanish.

Imperial Sugar has a special offer for Southern Living readers. Instead of paying a $2 shipping fee for each cookbook, you may receive up to four copies by sending a note describing your memories of learning to cook. Mail your memory letter to: Imperial Sugar Company, Southern Living Offer, P.O. Box 9, Sugar Land, TX 77487.

Choose Lamb

For your spring celebrations and entertaining, turn to lean and fresh American lamb. Its naturally mild, sweet flavor works well with a variety of dishes, from Balsamic & Rosemary Scented American Lamb Kabobs to Pacific Rim Lamb Rib Chops With Stir-Fry. Also included are purchasing, storage, nutritional, and cooking information. For a free "Lean on Lamb" recipe brochure, send a self-addressed, business-size envelope to: American Lamb Board, Dept. SL, 7900 East Union Avenue, Suite 1003, Denver, CO 80237. For more brochures, information, and recipes, visit www.americanlamb.com.

Melting Chocolate Made Easy

This brochure from Nestlé is sure to become a staple in your kitchen. It's overflowing with information, including how to melt all types of chocolate in a microwave, saucepan, or double boiler. Charts list recommended melting methods for your chosen product.

The booklet instructs you how to prevent and correct seizing, the textural change that occurs when melting chocolate is overheated or comes in contact with small amounts of liquid. Moisture as tiny as a droplet of water will prevent chocolate from melting properly. The result is a dull, grainy, unworkable mess. Step-by-step photos are helpful visual guides through the process.

Recipes for dipped fruits, a party mix, peanut butter candies, and a peppermint bark round out this pamphlet.

To receive a copy, call 1-800-851-0512. Visit www.verybestbaking.com for more tips and recipes.

Copyright Southern Progress Corporation Apr 2005
Provided by ProQuest Information and Learning Company. All rights Reserved