Taste: Enjoy the comfort of your grandma recipes

After the release of "Schmalz: The lost art of cooking with the secret ingredient of his grandmother," personal journals Grit and Capper farmers began to think about a topic of your cookbook next project - something that could success up of "bacon".

"Bacon" is in its second year, "said Hank Will, editor of the magazines." About 10,000 copies were sold. "

He said he told his team into two teams and asked them to reach a cookbook, the idea was launched Voyageur Press an imprint of Quarto Publishing Group USA Inc.

Any idea? Cooking with Grandma and comfort food.

They finished the combination of the two ideas in the "Comfort Food Cookbook: 230 Recipes for Good Food Classics bring to the table," a collection of recipes from readers, employees, friends and family members presented.

"Our village has cook a tradition of cooking from scratch and healthy," he said. "At the same time, we believe that good home cooking is not only soothing to the stomach, but also for the soul."

The book is 224 pages divided into 10 chapters: Breakfast; Soups and stews; Breads, cookies, muffins and more; The salads and sandwiches; Pans; The network; Sides; Cookies, bars and candy; Desserts; and jams, jellies and marmalades.

Many recipes - that have cost - illustrated with photos and stories, along with the staff and readers. The book is edited by Karen K. Will.

"I think it's a good opportunity to sell more" bacon "says Hank Will.

This is a recipe for "Comfort Food Cookbook" that will bring comfort, when manufacturers are abundant zucchini harvest and try different ways to think about preparing vegetables.

Stuffed Zucchini

Ingredients for 6 people

3 medium zucchini, unpeeled

1/2 pound ground meat (beef, turkey, pork or lamb)

6 tablespoons cream cheese

1 medium onion, chopped

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 cup sour cream

Pepper

In a large pot, bring water (enough to cover the squash) bring to a boil. Show whole squash in boiling water. Cover the pot. Reduce heat and simmer until 5 to 10 minutes almost tender. Cool for 10 minutes.

In the meantime, fry, heat the meat in a pan. Set aside.

Preheat oven to 350 degrees. Grease a small baking dish and set aside.

Cut in half each zucchini lengthwise. Place the meat in a bowl. Wring water out of the zucchini pulp and discard the water. Mix cooked meat, cream cheese, onion, salt and pepper.

Pour filling evenly into shells. Arrange shells in prepared dish and spoon sour cream evenly over top of each. Sprinkle each pepper.

Bake uncovered for 10 minutes. Serve at once.