Cookware - Ovenware - Casserole Dishes

If you like casserole cooking then you have come to the right place. Home Decor Center's selection of cookware and ovenware. Casserole cooking has been a mainstay since the 1950's. It is easy and sometimes uses 1 dish and that is the casserole baking dish to mix the items and bake. This made it easy for working housewives to have a career and be able to cook a stable meal for the family.

Oven safe glass is also microwavable safe also, plus most are freezer to the oven safe. This way you make up your meals ahead of time and use them later.

BBQ Utensils - Serving Platters

Grill out and then serve it up! Home Decor Center also offers a selection of Bar-B-Que Utensils and serving platters!

See all of our Casserole Serving Dishes now.

Grandma's Texas Hash - A Yummy Spicy Casserole Meal

Saut 3 large diced onions and 1 diced large green pepper in 3 tablespoons of cooking oil (olive oil for a healthier option). Saut until onions are soft and yellow.

Add 1 lb lean ground beef cook until done.

Stir in:

Pour into (grease upper sides) a 2 quart baking casserole dish, cover and bake. Remove cover last few minutes to brown the top.

Optional suggestions: Add cheddar cheese or sliced black olives on top. Make your own style of Texas Hash!

Our Newest Added Cookware/Baking Dishes: Old Mountain Iron Cornbread Pan Sale Price: $7.54 Our Price: $9.42 Sunbeam S-12035 Family 7-Piece Black Non-Stick Cookware Set Sale Price: $20.76 Our Price: $25.95 List Price: $29.99 T-fal A105S962 Initiatives Total Non-Stick 9-Piece Cookware Set - Grey Sale Price: $59.16 Our Price: $73.95 10" Rnd Fry pan w/iron handle- BLUE (nonstick interior) Sale Price: $20.68 Our Price: $25.85 List Price: $51.99 Top Selling Ovenware - Cookeware: STOVE TOP INDOOR BBQ GRILL Our Price: $5.03 12" GRIDDLE PAN Sale Price: $30.43 Our Price: $38.04 18-PC STNLSS STL BBQ SET Sale Price: $30.89 Our Price: $38.61 STAINLESS ELEC SKILLET Sale Price: $72.91 Our Price: $91.14 View All Products in Category

THE PROBLEM OF FOOD - Essentials of Cooking

1. Without doubt, the greatest problem confronting the human race is that of food. In order to exist, every person must eat; but eating simply to keep life in the body is not enough. Aside from this, the body must be supplied with an ample amount of energy to carry on each day's work, as well as with the material needed for its growth, repair, and working power. To meet these requirements of the human body, there is nothing to take the place of food, not merely any kind, however, but the right kind. Indeed, so important is the right kind of food in the scheme of life that the child deprived of it neither grows nor increases in weight, and the adult who is unable to secure enough of it for adequate nourishment is deficient in nerve force and working power. If a person is to get the best out of life, the food taken into the body must possess real sustaining power and supply the tissues with the necessary building material; and this truth points out that there are facts and principles that must be known in order that the proper selection of food may be made, that it may be so prepared as to increase its value, and that economy in its selection, preparation, use, and care may be exercised.

2. Probably the most important of these principles is the cooking of food. While this refers especially to the preparation of food by subjecting edible materials to the action of heat, it involves much more. The cooking of food is a science as well as an art, and it depends for its success on known and established principles. In its full sense, cookery means not only the ability to follow a recipe, thereby producing a successfully cooked dish, but also the ability to select materials, a knowledge of the ways in which to prepare them, an understanding of their value for the persons for whom they are prepared, and ingenuity in serving foods attractively and in making the best use of food that may be left over from the previous meals, so that there will be practically no waste. Thus, while cookery in all its phases is a broad subject, it is one that truly belongs to woman, not only because of the pleasure she derives in preparing food for the members of her family, but because she is particularly qualified to carry on the work.

3. The providing of food in the home is a matter that usually falls to the lot of the housewife; in fact, on her depends the wise use of the family income. This means, then, that whether a woman is earning her own livelihood and has only herself to provide for, or whether she is spending a part of some other person's income, as, for instance, her father's or her husband's, she should understand how to proportion her money so as to provide the essential needs, namely, food, clothing, and shelter. In considering the question of providing food, the housewife should set about to determine what three meals a day will cost, and in this matter she should be guided by the thought that the meals must be the best that can possibly be purchased for the amount of money allowed for food from the family income and that their cost must not exceed the allotment. To a great extent she can control the cost of her foods by selecting them with care and then making good use of what her money has bought. It is only by constant thought and careful planning, however, that she will be able to keep within her means, and she will find that her greatest assistance lies in studying foods and the ways in which to prepare them.

4. A factor that should not be disregarded in the problem of food is waste, and so that the housewife can cope with it properly she should understand the distinction between waste and refuse. These terms are thought by some to mean the same thing and are often confused; but there is a decided difference between them. Waste, as applied to food, is something that could be used but is not, whereas refuse is something that is rejected because it is unfit for use. For example, the fat of meat, which is often eaten, is waste if it is thrown away, but potato parings, which are not suitable as food, are refuse.