Friday, January 9, 2009

What Can I Bring?


I found this great cookbook written by Anne Byrn. These recipes are great when you're trying to find something new and easy to bring to a gathering!


You'll never be stumped for potluck ideas when you have this handy cookbook around. It features more than 200 easy-to-tote dishes for any get-together from family reunion picnics to church suppers, along with tips for transporting and making big batches. You'll discover finger foods, hot and cold soups, salads, party main dishes, desserts, and a full chapter of loaves and other gifts from the kitchen. Each recipe includes Tote Notes (how best to transport the dish), Big Batch (how to multiply the recipe), and When You Arrive (adding finishing touches). The cookbook also includes super-quick "Grab & Gos" for each section and etiquette tips for working in someone else's kitchen.


Recipes include:
Asian Summer Rolls with a Trio of Sauces
White Corn Salad with Fresh Thyme
Oven-Barbecued Beef Brisket
Southern-Style Pulled Pork
Parmesan Chicken Rolls
Peach and Blueberry Crisp
German Chocolate Cake
Chocolate Sour Cherry Bread
Sun-Cooked Peach Preserves
and many more


Enjoy!
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1 comment:

Anonymous said...

Sounds like a cookbook I will need to get! :) Thanks for sharing. I'm always looking for new and easy things to bring.

January 9, 2009 at 7:37 AM

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Easy Chicken Pasta

Easy Chicken Pasta

What's For Supper Ya'll?

White Beans, Pasta and Chicken
8 ounces dried cavatappi, fusilli, rotini, ditaloni, or other short pasta tubes
1 15- to 19-ounce can cannellini (white kidney) beans, rinsed and drained
1/2 cup chicken broth
3 cloves garlic, thinly sliced
1 tablespoon olive oil
6 plum tomatoes, coarsely chopped (about 2 cups)
12 ounces cooked chicken, shredded
1/4 cup snipped fresh Italian flat-leaf parsley
1/2 to 1 teaspoon cracked black pepper
1/2 teaspoon salt
Fresh Italian flat-leaf parsley sprigs (optional - I usually skip it)
Olive oil (optional - but I recommend at least a little for moisture)
Directions
1. In a large saucepan, cook pasta according to package directions; drain well and set aside.
2. In a blender or food processor, combine 3/4 cup of the beans and the chicken broth. Cover and blend or process until smooth. Place bean puree in pan used for cooking the pasta; bring to boiling. Return pasta to pan.
3. Meanwhile, in a large skillet, cook garlic in 1 tablespoon hot olive oil for 1 minute. Add tomatoes; cook for 1 minute. Add the remaining beans, shredded chicken, snipped parsley, pepper and salt. Heat through.
4. Add the tomato mixture to hot pasta; toss to cost. Top with parsley sprigs and additional olive oil. Serve immediately. Makes 4 servings.
Posted by Stacy Nelson, Easy Dinner Recipes.blogspot.com

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