Loaves & Dishes
By Jennie Geisler Erie Times-News staff blogger
Follow Jennie Geisler's kitchen adventures on her Loaves & Dishes blog.   Read more about this blog.
 Phone: 814-870-1885
Posted: July 27th, 2011
2 free books

It’s leftovers night at my house. And then clean-the-fridge night. I’m afraid. Very afraid. I always know it’s time because I’m out of plastic containers. Which means they’re all in the back of the fridge harboring God knows what.
I tell you this in the spirit of decluttering my life, which leads to TWO COOKBOOKS THAT I NEED TO GET OFF MY DESK:

“Ultimate Camp Cooking,” by Mike Faverman and Pat Mac (This is my second copy. I gave the other one away a while back.)
“West Point Market Cookbook,” by Russ Vernon of the West Point Market in Akron, Ohio.

If you want one or both, send an e-mail to jennie.geisler@timesnews.com.
Include your name, your address and which book you want. I’ll wait until Monday and then pick a name at random for each title.

If you’re looking for a recipe, this one looks good to me:
3/4 cup fat-free ranch salad dressing
4 garlic cloves, minced
2 boneless, skinless chicken breasts
1/2 cup seasoned bread crumbs
3 tablespoons grated Parmesan cheese
1/4 teaspoon pepper

1. In a large resealable plastic bag, combine salad dressing and garlic; add the chicken. Seal bag and turn to coat; refrigerate for at least 30 minutes.
2. Meanwhile, in a small, shallow bowl, combine the bread crumbs, Parmesan cheese and pepper.
3. Preheat oven to 325 degrees.
4. Drain and discard marinade. Roll chicken in crumb mixture. Place in an 8-inch square baking dish, coated with cooking spray. Bake 20 to 25 minutes, or until chicken juices run clear.
– Healthy Cooking from Taste of Home, July 2011.

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