I have hundreds of old cooking magazines and I have tried every possible venue, including cooking schools, family and consumer science classes, used book stores, libraries, free cycle, etc. I can't think of just throwing them away. Any ideas??
This Creole classic was actually designed for the dried kidney bean—an inexpensive staple that could simmer away while Monday’s wash gets done, with a hunk of pork or sausage from Sunday night’s supper.