One Pot Dishes from the Kitchen of the Rochester Folk Art Guild

Unpaginated. Line drawings throughout, including several illustrating processes such as making dumplings or sprouting beans. Includes: Casseroles: A Classical Trinity: Lamb, Green Beans and Potatoes; Pish Pash; Chicken Stew; Bulghur and Ground Meat Casserole; Kibbeh; Cheese Pie; Spinach Pie; Cabbage, Rice, Ground Meat and Dill; Three Ring Dish; Rice, Chicken and Bean Sprouts; Kasha with Onion, Spinach and Egg; Black Bean Casserole; Irish Stew; Sukiyaki; Moussaka; Stir-fry; Broccoli, Potato and Egg Casserole; Zucchini Omelet; Soups: Spring Vegetable Soup; Potato and Leek Soup; Split Pea Soup and Croutons; Chinese Cabbage Soup; Egg Lemon Soup; Borsht; Lentil Soup; Chicken Soup with Dumplings; Beef Barley Soup; Bean Soup; Yogurt Soup.