Author: Nevada Power Company, Home Economics Department
Title: Holiday Cookbook "from the chefs of Las Vegas"
Publisher: Nevada Power Company
Date Pub: 1967
Pages: 19
Binding: Stapled Wrap
Dimensions: 5 1/8 x 9 1/4
Condition: as shown in pictures
Some Entrees in this are as follows:


  • Milton Prell's Aladdin, Bjorn Jaeger (Executive Chef): Pot Roast in Sour Cream
  • Caesar's Palace, Maurice Galle (Executive Chef): Howard ala Creme
  • Desert Inn, Henry Petitjean (Executive Chef): Old Fashoned Beef Steak and Kidney Pie
  • Dunes, Gilbert Pierrel (Executive Chef): Canard roti aux Pommes
  • El Cortez,George Doeberl, Excutive Chef: Fricandeau Of Veal Au Jus
  • Flamingo, Helmut Riedner (Executive Chef): Beef Tenderloin Tips Saute A La Tolstoi
  • Four Queens, Norman Davis (Executive Chef):Family Pot Roast
  • Hotel Fremont, Kenneth Walker (Executive Chef):Baked Persimmon Pudding, Rhubarb Crunch
  • The Mint, Max Jones (Executive Chef): Yorkshire Pudding, Cream Custard Pie
  • Riviera, Sam Odom (Executive Chef): Chicken Saute A La Creole
  • Showboat.......
  • Silver Nuggett.....
  • Riviera, Fred Gruber (Pastry Chef): Deluxe Party Dessert
  • Hotel Sahara, Don Anderson (Executive Chef): Brochette Of Beef Tenderloin
  • Sands, Leroy Lewis (Pastry Chef): New England Pumpkin Pie
  • Showboat,......
  • Stardust, Erwin Schneider (Executive Chef): ......
  • Thunderbird, Carl T. Dorre (Executive Chef):....
  • Tropicana, Roger Lams (Executive Chef): Shad Roe Souffle