CASSEROLE TOPPING

Method

Saute 1/2 cup chopped ONIONS in 2 Tbsp. BUTTER. Add 1 cup of BREAD CRUMBS and 2 Tbsp. SESAME SEEDS. Use as a topping for casseroles and vegetable dishes. This is like the famous Polinais topping with hard chopped EGGS and PARSLEY.

View the original scan (page 14)

Photograph of printed page 14 of Favorite Recipes — The text above is transcribed as printed, including the book’s own misspellings. Some readings on this page are uncertain.

Described from the item itself. Much of this archive is uncatalogued: where no record exists in the Library of Congress, Open Library, Internet Archive, HathiTrust or the antiquarian trade, the copy shown here may be the only described instance. Transcriptions reproduce the original as printed, including its own misspellings.

Provenance. Darrell Anderson Culinary Archives, item WSCA-DAA-LB-U07

Rights. Issued in 1976 by the Washington State Chefs Association, which still exists and is the rights holder. In United States law a recipe's bare list of ingredients is generally not copyrightable; the headnotes, the hand-drawn artwork and the compilation as a whole are. Living people are named throughout, and the rosters carry employer affiliations — treat the names as personal data, not decoration.

Archival practice and policies — how this was made, what may be reused, personal data, corrections and takedown requests.

Favorite Recipes·Recipes

Method

Favorite RecipesRecipes