Vintage Recipes: Hot Chocolate Drinks from Hershey’s

I have a 1979 edition Hershey’s Cocoa Cookbook and it is chock-full of chocolately deliciousness!

With winter officially here, I thought it would be nice to share a few of the hot drink recipes. Cold weather makes me think of hot chocolate as well as football games and falling leaves. It’s nice to have several easy, delicious recipes to heat up a chilly evening.

Favorite Hot Cocoa

¼ cup plus 1 tablespoon cocoa

½ cup sugar

Dash of salt

1/3 cup hot water

1 quart milk

¾ teaspoon vanilla

Combine cocoa, sugar and salt in a medium saucepan and blend in water. Bring to a boil over medium heat, stirring constantly. Boil and stir for 2 minutes. Add milk, stir and heat to serving temperature but do not boil. Remove from heat then add vanilla. Beat with a mixer until foamy. Makes about 5 servings.

For a single serving, combine 1 tablespoon cocoa, 2 tablespoons sugar, a dash of salt and 1 tablespoon of water. Boil and stir for 1 minute. Add 1 cup milk and 1/8 teaspoon vanilla. Heat to serving temperature, stirring occasionally.

Spiced Hot Cocoa

¼ cup cocoa

1/3 cup sugar

½ teaspoon cinnamon

¼ teaspoon nutmeg

1/8 teaspoon salt

½ cup hot water

3 ½ cups milk

1 teaspoon vanilla

Dash of ground cloves

Combine cocoa, sugar, cinnamon, nutmeg and salt in a saucepan then blend in hot water. Bring to a boil over medium heat, stirring constantly. Boil and stir for 2 minutes. Add milk and heat to serving temperature, stirring occasionally. Do not boil. Remove from heat then add vanilla and cloves. Beat with mixer until foamy. Serve hot. Garnish with cinnamon sticks, if desired. Makes 5 servings.

Hurry-Up Hot Cocoa

1 tablespoon cocoa

2 tablespoons sugar

Dash salt

Hot milk

1/8 teaspoon vanilla (optional)

Combine cocoa, sugar and salt in a cup. Stir in hot milk to fill cup. Add vanilla and stir until blended.

Variations

Canadian Cocoa: Add 1/8 teaspoon maple extract.

Irish Mint: add 1/8 teaspoon pure mint and peppermint extract.

Orange Cocoa Cappuccino: Add 1/8 teaspoon pure orange extract.

Swiss Mocha: Add ½ teaspoon instant coffee granules.

Viennese Cocoa: Add a dash of ground cinnamon and a dash of ground nutmeg.

FamilyHolidayFavorites10-15For more delicious wintery treats, check out Family Holiday Favorites, only $2.99 on Amazon, here http://www.amazon.com/dp/B005WDHL20.

It features 50 tried-and-true show stopping recipes split into sweet and savory dishes with a splash of holiday illustrations to keep spirits high.

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Vintage Recipes: Peanut Butter Sandwich Fillings

I have a fun little cookbook called “It’s Easy to be a Gourmet with Peanuts and Other Fine Oklahoma Peanut Products.” I can’t tell how old it is, but it looks to date from the 1950s or possibly 1960s. It was compiled and distributed by the Oklahoma Peanut Commission.

This booklet contains many outlandish dishes developed to include peanuts or peanut butter. Some of these recipes I wouldn’t make on a dare, but some sound interesting. The book includes a fun list of peanut butter sandwich fillings that I thought I’d share.

This seems like a great way to keep kids interested in peanut butter sandwiches, or to reimagine a childhood favorite with some new flavors for adult sandwiches. Some of these mixes sound more appetizing than others, but there are definitely some combinations I would never have thought of.

Date: ½ cup peanut butter, ½ cup chopped pitted dates, 1 teaspoon lemon juice, ½ cup thick salad dressing. Mix lightly.

Pineapple: ½ cup peanut butter, ½ cup drained crushed pineapple. Mix lightly.

Prune: ½ cup peanut butter, ½ cup chopped cooked prunes, 2 teaspoons lemon juice, 2 teaspoons prune juice. Blend well.

Apricot: ½ cup peanut butter, 1/3 cup chopped cooked apricots (sweetened), 2 tablespoons thick salad dressing. Mix lightly.

Cranberry Sauce: ½ cup peanut butter, ½ cup cranberry sauce. Mix lightly.

Raisin: ½ cup peanut butter, ½ cup chopped raisins, 2 teaspoons lemon juice, 1/3 cup milk or cream. Mix lightly.

Pickle Relish: ½ cup peanut butter, 1/3 cup pickle relish, 2 tablespoons thick salad dressing. Blend well.

Carrot and Raisin: ¼ cup peanut butter, ½ cup shredded carrots, 2 tablespoons chopped raisins, 2 tablespoons thick salad dressing. Mix lightly.

Vegetable: ½ cup peanut butter, ½ cup chopped celery stalks with leaves, 1/3 up grated carrots, 2 tablespoons French dressing, 1/8 teaspoon salt. Blend well.

Fig-Nut Sandwich: 1 tablespoon peanut butter, 6 large preserved figs chopped fine. Mix and mash to a paste and spread on thinly sliced bread.

Raisin Honey: 1 cup chopped raisins, 1 ½ tablespoons lemon juice, 1/8 teaspoon salt, 1 tablespoon mayonnaise, 3 tablespoons honey, ¼ cup chopped peanuts. Combine ingredients, mix thoroughly and use as spread on buttered bread.

Cottage Peanut Butter Spread: 1 cup peanut butter, ½ cup cottage cheese, ½ cup chili sauce, ½ teaspoon salt. Cream peanut butter, cottage cheese and chili sauce together then season with salt.

Add Flair to Halloween Cakes by Starting with Cocoa

Digging around in my stack of ancient cookbooks, I ran across the  Hershey’s Cocoa Cookbook. It includes a couple of great Halloween-named cakes — Devil’s Food and Black Magic cake. But before we get into the recipes, I thought it would be nice to share the substitution guidelines Hershey included in this 1979 cookbook.

For baking chocolate: 3 tablespoons cocoa plus 1 tablespoon shortening or oil equals 1 square (1 ounce) baking chocolate.

For pre-melted unsweetened chocolate: 3 tablespoons cocoa plus 1 tablespoon oil or melted shortening equals 1 envelope (1 ounce) pre-melted unsweetened chocolate.

For semi-sweet chocolate: 6 tablespoons cocoa plus 7 tablespoons sugar plus 1/4 cup shortening equals one 6-ounce package (1 cup) semi-sweet chocolate chips or 6 squares semi-sweet chocolate.

For sweet cooking chocolate: 4 tablespoons cocoa plus 4 2/3 tablespoons sugar plus 2 2/3 tablespoons shortening equals one 4-ounce bar of sweet cooking chocolate.

Why all the fuss about cocoa? It is convenient because you can store it almost indefinitely in the pantry, even after the can has been opened. Also, you can spoon it directly into the mix of your recipe without pre-melting, which saves time and clean-up. Cocoa is also less expensive for cooking, so it’s a money saver.

Devil’s Food Cake

3/4 cup butter or margarine, softened

1 1/2 cups sugar

1 1/2 teaspoons vanilla

2 eggs

1 3/4 cups unsifted all-purpose flour

1/2 cup cocoa

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup buttermilk or sour milk

1/2 cup boiling water

Cream butter, sugar and vanilla in a large mixing bowl. Add eggs and beat well. Combine four, cocoa, baking soda and salt. Add alternately with buttermilk to create a creamed mixture. Add boiling water and beat until smooth. Pour batter into wax paper-lined 13x9x2-inch pan. Bake at 350 degrees for 40 minutes or until done. Cool 10 minutes. Remove from pan and remove waxed paper. Cool completely before frosting.

(To make sour milk, use 1 1/2 teaspoons vinegar plus milk to equal 1/2 cup. This is a fine substitute for buttermilk in most recipes.)

Hersheys recommends frosting your Devil’s Foood with Fluffy Vanilla frosting.

Fluffy Vanilla Frosting

1/2 cup butter or shortening

5 cups powdered sugar

2 teaspoons vanilla

1/2 teaspoon salt

4 to 5 tablespoons milk

Cream butter, 1 cup powdered sugar, vanilla and salt in a large mixing bowl. Add remaining powdered sugar alternately with milk, beating to a spreading consistency. Makes 3 cups of frosting.

Black Magic Cake

1 3/4 cups unsifted all-purpose flour

2 cups sugar

3/4 cup cocoa

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

2 eggs

1 cup strong coffee

1 cup buttermilk or sour milk

1/2 cup vegetable oil

1 teaspoon vanilla

Combine dry ingredients in a large mixing bowl then add remaining ingredients. Beat at medium speed for 2 minutes. Batter will be thin. Pour into a greased and floured 13x9x2-inch pan. Bake at 350 degrees for 35 to 40 minutes until cake tester comes out clean. Cool completely, then frost.

 

Hunka Hunka Elvis Recipes!

Ran across some postcards I purchased in Memphis a few years ago, including a couple that have recipes that are supposed to be from Elvis’ kitchen. They sound delicious. I hung the postcards in the kitchen at my old house, but the pictures went into storage in the garage when I moved. Here are the two favorites that I chose (the gift shop had several others).

Peanut Butter & Banana Sandwiches

2 large bananas

6 slices of white bread

1 stick of butter

1 cup peanut butter

Peel and mash bananas. Mix peanut butter with bananas thoroughly. Toast bread lightly and spread mix on bread. Melt butter in skillet and brown sandwiches on each side slowly until golden brown.

Sweet Potato Pie

2 large sweet potatoes

1 1/2 cups sugar

3 eggs

1 tablespoon vanilla

1 Tablespoon nutmeg

1 stick butter

1/2 cup milk

1 9-inch unbaked pie shell

Bake the sweet potatoes until tender. Cool, peel and mash. Combine the potatoes and other ingredients. Pour into pie shell. Bake in a preheated 350 degree oven for 50 minutes or until done.

 

For a Quick & Easy Dinner, Try Enchilada Casserole

I first had this dish last spring at my friend Jan’s house. She adapted it from an old recipe. This dish is awesome! I’ve made it a couple of times since and everyone who’s tried it loves it.

Shhh. Don’t tell Jan. I didn’t get permission to share it, but it’s just too good to keep secret!

Jan’s Enchilada Casserole

1 pound ground beef

1 medium onion (chopped)

1 small can green chilis (chopped)

1 can medium-flavor enchilada sauce

1 can cream of chicken soup

1 can cream of mushroom soup

1 soup can of milk

1/2 bag tortilla chips (crushed)

Grated mild cheddar cheese

Brown ground beef with onion. Drain grease. Add in and stir together: enchilada sauce, green chilis, soups, and milk.

In a large casserole dish or Dutch oven, layer Doritos, meat mixture, then cheese. Repeat layers.

Bake at 350 until heated through. Time needed will depend on size of dish and depth of layers. It’s generally good to get the casserole bubbly hot and the cheese browning.

Notes: Can be made with a large can of green chilis. Recipe can be doubled for large groups.

We don’t usually use brand-names in recipes, so feel free to use any brands you like, but we prefer Old El Paso Medium Enchilada Sauce and Doritos chips in this dish.

Casserole reheats nicely in the microwave.

This casserole is not very spicy. For more heat, add some diced jalapeños or some hot pepper sauce.

For more easy Mexican recipes, try our 25 Quick & Easy Quesadilla Recipes, available online for only 99 cents at Amazon, Barnes & Noble, Apple, Sony or Smashwords.

Light Fare for Summer Evenings

With the heat of summer, heavy foods lose some of their appeal. We naturally want lighter food. That’s what got me digging through a cookbook I picked up recently.

The Brand Name Light & Natural Cookbook is no light book. The one I picked up at a garage sale is a hardback and weighs about 5 pounds or so. Or at least it seems to.

I flipped to the salads section to see if there were any fresh new salads hiding there. And there were!

Black Bean Salad

3 cups black beans, cooked

2 cups corn, cooked

1/2 cup red onions, minced

1 cup red peppers, diced

1/2 cup cilantro, chopped

1/2 cup parsley

1 teaspoon chile peppers, crushed

3 cloves garlic, crushed

1/2 cup lime juice

1/2 cup flax seed oil

2 teaspoons cumin

1 teaspoon sea salt

Combine beans, corn, onions, red peppers, cilantro, parsley and chile peppers. Mix garlic, lime juice, oil, cumin, and sea salt. Pour dressing over salad and mix. Serves 7.

The recipe doesn’t specify, but canned black beans would work just fine here and make this salad very quick and easy.

Sesame Chicken Salad

3 cups cooked rice

2 cups cooked chicken breast, sliced

1/4 pound snow peas, sliced into strips

1 medium cucumber, cut into strips

1 medium red pepper, cut into strips

1/2 cup sliced green onion

2 tablespoons toasted sesame seeds

Sesame Dressing

1/4 cup chicken broth

1 tablespoon peanut oil

3 tablespoons white wine vinegar

3 tablespoons soy sauce

1 teaspoon sesame oil

Combine all salad ingredients. Stir well then toss with dressing. Serve at room temperature or slightly chilled. Serves 6.

Dressing: Combine all ingredients in jar. Cover tightly and shake vigorously. Yields 3/4 cup.

Waldorf Chicken Salad

2 tablespoons honey

2 tablespoons Dijon mustard

1 tablespoon poppy seeds

1/2 teaspoon grated fresh lemon peel

1/3 cup fresh lemon juice

1/3 cup salad oil

12 dried apricots, moist packed preferred

4 cups bite-size pieces cooked chicken

1 apple, cored and diced

1/4 cup diced celery

1/4 cup minced green onions

1/3 cup sliced toasted almonds

Stir together honey, mustard, poppy seeds, lemon peel, juice, and oil. Add apricots and let stand 30 minutes. Remove apricots and set them aside. Add chicken and toss lightly. Refrigerate until ready to serve.

To serve: Add apple, celery, green onions. and almonds to chicken mixture. Divide onto lettuce-lined plates and garnish with apricots. Serves 6.

 

Slow Cooker Relief for Summer Heat

Slow Cooker Relief for Summer Heat

Summer heat has arrived with a vengeance so I’ve been trying to remember any and all great dinner ideas that won’t heat up my kitchen. Digging around, I found a fun little recipe book full of slow cooker recipes. A lot of the recipes are awfully heavy for summer fare, but some are not.

Slow cookers offer tender, delicious meals without heating up the kitchen. Score!

This booklet is from General Electric and no doubt was included with a slower cooker at purchase. The booklet gives 2 sets of quantities for each recipe. One set for 3 to 4 1/2 quart cookers and one set for 5 to 6 1/2 quart cookers. I am using the quantities for the smaller cookers here, but the quantities GE gives for the big cookers is double that for small. So if you have a large cooker and want to fill it, just double these recipes.

Hawaiian Chicken

3 pounds boneless, skinless chicken breasts, halved

16 ounce can pineapple slices, drained

15 ounce can mandarin oranges, drained

1/ cup cornstarch

1/4 cup brown sugar, packed

2 tablespoons lemon juice

1/4 teaspoon salt

14 teaspoon ground ginger

Combine all ingredients in the slow cooker. Stir well. Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours. Makes about 6 to 8 servings.

Tex-Mex Beef Barbecue

3 pounds beef brisket

18 ounce bottle hickory-smoked barbecue sauce

1 package chili seasoning

1 teaspoon chopped garlic

1 teaspoon lemon juice

1 teaspoon Worcestershire sauce

1/2 cup chopped onion

Combine all ingredients, except meat, in the crock. Stir well. Add meat and stir well to coat. Cover and cook on low for 10 hours or high for 5 hours. Remove the meat and shred. Return the meat to the crock. Stir well to combine. Serve on soft rolls. Makes 8 servings.

Orange-Juiced Pork Chops

6 ounce can frozen orange juice, undiluted

1/2 cup brown sugar, packed

1 teaspoon soy sauce

2 tablespoons cornstarch

1/2 teaspoon garlic powder

6 1-inch thick boneless, center-cut pork chops

Combine all ingredients, except the meat, in the crock. Stir well. Add the meat and stir well to coat. Cover and cook on low for 6 to 8 hours or on high for 3 hours. Makes 6 servings.

Asian Spareribs

2 tablespoons cornstarch

2 tablespoons teriyaki sauce

10 ounce jar duck sauce or sweet and sour sauce

3 pounds country-style pork spare ribs

Dissolve cornstarch in teriyaki sauce. Add duck sauce and put in crock. Stir well. Add the meat and stir well to coat. Cover and cook on low for8 hours or on high for 4 hours. Makes 4 servings.

Time to get the old crock pot out of the cupboard and dust it off. Quick and easy meals that won’t heat the kitchen are on their way.

Quesadillas are my go-to quick dinner at home, and they are great when I didn’t have a plan for dinner in advance. Slow cooking requires planning. Not my strong suit. Quesadillas don’t require planning. For  lots of great takes on the old quesadilla, check out 25 Quick & Easy Quesadilla Recipes. Only 99 cents for lots of inspiration.

 

Gourmet Ice Pops for Kids & Adults – Free June 19-20 on Amazon

We launched Gourmet Ice Pops through a special program called Amazon Select, but our time in that program is almost over. We are offering the book for free June 19-20 as a special promotion.

Here’s the Amazon link: http://www.amazon.com/dp/B007SPP0I2

Gourmet Ice Pops includes more than 50 delicious recipes with tips and notes to help you create your own variations! Includes color photos and illustrations to make the book more entertaining plus a hyperlinked table of contents for ease of use.

This book is full of recipes and ideas for delicious, gourmet ice pops, divided into 3 sections — kids favorites, gourmet flavors, and adults only (recipes with alcoholic ingredients). Skim through the Table of Contents and you’re sure to find your new favorite!

Vintage Recipe: Ring-Around-the Tuna

Ring-Around-the-TunaToday’s crazy vintage recipe comes from a little book called Joys of Jell-O. I picked this little beauty up at an estate sale recently. I just love these old cookbooks, and some of them have  great vintage recipes in them. Others, less so.

This book was produced by General Foods Kitchens. When I opened the book, it fell open to this recipe. I have to wonder, is it possible that whoever owned this book before me loved to make this dish? Seems so unlikely.

Ring-Around-the-Tuna

A beautiful jewel-like entree salad for your luncheon or buffet table.

1 package (3 oz.) Jell-O Lime or Lemon Gelatin

1/4 teaspoon salt

1 cup boiling water

3/4 cup cold water

2 tablespoons vinegar

2 teaspoons grated onion

1/2 cup diced cucumber

1/2 cup diced celery

2 tablespoons chopped pimiento

2 tablespoons sliced stuffed olives

1 can (7 oz.) tuna, drained and flaked.

Dissolve Jell-O Gelatin and sat in boiling water. Add cold water, vinegar, and onion. Chill until very thick. Stir in remaining ingredients. Pour into individual ring molds or a 1-quart ring mold. Chill until firm. Unmold on crisp salad greens. If desired, serve with additional tuna and top salads with mayonnaise.Makes 3 2/3 cups, o about 4 entree servings.

That’s the recipe, unaltered. The picture in the book looks a green and see-through, but I swear that the directions tell you to mix the tuna in the Jell-O. Seems like that would make it filmy. Yech.

In the picture, all I can see in the center of the ring is salad greens. Perhaps they are hiding the tuna?

Regardless, I find it unsettling that whoever compiled this cookbook felt that this was a great recipe worthy of a photograph. Only a few recipes have a photo, and only a few of the photos are color. Ring-Around-the-Tuna scored big with a 1/2 page color photo! Yikes.

Jell-O’s Story

The cookbook includes a little history of Jell-O. While I am poking fun at one particular recipe, I would never poke fun at Jell-O. Jell-O is weird comfort food and therefore deserves more respect than that. Also, when I had my children, all I craved in this world was Lime Jell-O.

According to the General Foods Kitchens, “Jell-O Gelatin fist grandly shimmered its way into American dining rooms in 1897.” That’s 115 years ago! This cookbook is only 50 years old, because it was created to celebrate Jell-O’s 65th birthday.

“The bounty of Jell-O doesn’t end with its lightness, good taste, convenience, and versatility. Jell-O Gelatin is nutritious and low in calories, just 83 calories per half-cup serving. It sits as lightly on your conscience as it does on top of any meal. You can add fresh vegetables or fruit, or even a marshmallow or two, and eat and eat.”

Guilty Pleasure

Jell-O salads are truly one of my favorite things to check out at any buffet or pot-luck function. You never know what’s gonna be in there. Some are delicious, some are repulsive. And some, like this Tuna ring insanity, are just wrong. But they’re never boring.

Here are a couple of quick & easy recipes that sound cool and delicious. Thanks Jell-O!

Orange-Mallow Ring

For year ‘round refreshment, mold fresh or canned oranges in gelatin.

1 package (3 oz.) Jell-O Orange or Orange-Pineapple Gelatin

1 cup boiling water

3/4 cup cold ginger ale or water

1 cup miniature marshmallows

1 cup diced fresh orange sections, drained (or 11 oz. can mandarin orange sections, drained)
Dissolve Jell-O in boiling water. Add ginger ale. Chill until very thick. Stir in marshmallows and orange sections. Pour into a 1-quart ring mold or individual ring molds. Chill until firm. Unmold. Makes 3 cups, or 6 servings.

Strawberry-Banana Ring: Prepare Orange-Mallow Ring, substituting Strawberry-Banana gelatin for the Oange gelatin and 2 medium bananas, sliced, for the oranges.

 

25 Quick & Easy Quesadillas Featured at Parlezmoiblog!

Lakehouse Publishing’s Ann Chambers and her cookbook 25 Quick and Easy Quesadilla Recipes was featured Saturday at author Kathleeen Valentine’s Parlezmoiblog! You can see the post here: http://www.parlezmoiblog.blogspot.com/2012/05/25-quick-easy-quesadilla-recipes-by-ann.html#links

If you don’t want to click thru, here’s the post:

25 Quick & Easy Quesadilla Recipes by Ann Chambers

This week I am beginning a new feature on this blog. Every Saturday I’ll feature a guest blogger who is the author of a book on cooking, crafting, home & garden, or wellness. I’m very pleased to start this series with a post from the fabulous Ann Chambers:
I’ve been making cheese quesadillas for years for my sons. They became a staple around my house because it was quick, hot, and simple food that my children loved. Then my children grew up and moved out and quesadillas slid off the menu plan.
 
To keep the mess to a minimum, I tend to pre-cook filling items that need it in the heavy skillet I use for cooking the quesadillas. I dump the filling ingredients into a dishwasher safe leftover container so I can just slap the lid on it and toss it into the refrigerator if I don’t use it all.
In the meantime, I had slowly gained weight. Last summer I realized that I weighed more than I did when I had my full-term twins! Something had to give and I discovered the HCG diet. For those who don’t know, the HCG diet is a very low calorie diet that is combined with special drops or shots for rapid weight loss. The diet is super strict. After the HCG diet, participants must follow a low-carbohydrate diet for a few weeks as transition. I didn’t know anything about low carb. After a couple of bacon-and-cheese filled days, I had to learn a little about it. I love bacon a ridiculous amount, but even I can’t live on it forever.
 
A plate of hot, fresh quesadillas with homemade salsa for dipping.
And that’s when I thought of quesadillas! The hard part of low carb is the restriction on breads. But “carb-balanced” tortillas are available in any grocery store or market these days. So I put quesadillas back on the menu – but not just boring old cheese ones. I started experimenting and came up with lots of different flavors.
You can put anything in a quesadilla – it doesn’t have to be Mexican food. I created several tasty Italian flavor quesadillas. Then Greek. Then assorted American flavors.
The basic structure of a quesadilla requires 2 tortillas for the exterior plus cheese to melt and hold the quesadilla together. And whatever fillings and spices you care to add. It’s kind of a blank slate. I experimented with assorted cheeses, meats, thin sliced vegetables, spices and more. A few of the recipes were shared by friends. It’s an extremely flexible food once you stop thinking of it as a Mexican appetizer.
The quesadillas deliver hot and delicious dinners in short order with only one dirty skillet and a cutting board in the kitchen. It’s an awesome addition to my list of quick items for a week night meal. By using the smallest tortillas, I can easily cook each person his very own quesadilla with just what he likes in it. Don’t like onions? No problem. One wants mushrooms but the next won’t eat them? Okay.
I credit the frequent quesadilla dinners with part of ease I’ve had in keeping off the weight. I think a low-carb night or two is a great addition to the food selection at my house.
When I put the book together, I included my 25 favorite quesadillas and then added a few sauces that go with them. I made sure to include my favorite homemade salsa and guacamole because almost nothing beats great salsa. It’s naturally low in calories and basically fat free yet so delicious.
It’s my hope that the quesadillas can help other busy moms add quick and delicious options to their weekly menus. I’m still so very glad I did.
About the Author:
Ann Chambers is a journalist, author, and long-time foodie. She worked in a variety of restaurants as a teen and college student, developing an interest in food and cooking. Semi-retired after 20 years working full time as a reporter, editor, and researcher, she is now busy experimenting in the kitchen and tending the garden. Over the past year she has compiled 6 new e-cookbooks, including 25 Quic