Make It Now, Bake It Later! the Next Generation: More Than 200 Easy and Delicious Recipes for Make-Ahead Dishes

This updated version of the million-selling 1950s cookbook series (Scott Goodfellow's mother wrote the first one in 1958) shares over 200 recipes that cooks can assemble ahead of time and put in the oven right before serving. The range of time between""now"" and""later"" varies--Burgundy Mushrooms can be frozen for up to three months; Garlic Blue Cheese Dressing may be refrigerated up to one week; New Orleans French Toast may be refrigerated up to one day. While the recipes have presumably been modernized to jibe with today's tastes and available ingredients, they do have a 1950s feel. There are a good number of casseroles (e.g., Chicken and Spaghetti; Potluck Ham; Shrimp and Cheese), as well as such dated numbers as Beef Brisket; Yummy Fruit Dressing (which calls for Marshmallow Fluff, mayonnaise, ginger and orange zest); and Eggnog Mousse, a molded holiday dessert. Still, for modern readers who are pressed for time, this cookbook delivers.