At Our Table: Favorite Recipes to Share with the People You by Roxie Kelley

By Roxie Kelley

The 5th ebook in a sequence that has bought greater than 150,000 copies.

With their 5th collaboration, At Our Table, Roxie Kelley and Shelly Reeves Smith got down to create a cookbook pro with their insights gleaned over 30 years as associates and company companions. the result's either a cookbook and a party of the abundance of individuals and issues round our desk, awaiting us to recognize them.

Offering a hundred twenty five basic, scrumptious recipes, At Our Table emphasizes how the event of amassing for nutrients can energize us and aid us realize the richness and fullness of our lives. excellent for domestic chefs who savour the easy lifestyles, At Our Table magically combines Kelley's conversational writing type and Smith's attractive illustrations to motivate us all to come back to our tables. 

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Extra resources for At Our Table: Favorite Recipes to Share with the People You Love

Sample text

I love the aroma that fills the kitchen when the tenderloin is in the oven. I was surprised how quickly the recipe came together the first time I made it. Try it with Sweet Ginger Carrots (page 69) and Macadamia Wild Rice Pilaf (page 74). 2 pounds pork tenderloin � teaspoon sea salt ⅓ cup apricot preserves 3 cloves garlic, minced 1 tablespoon water 1 tablespoon soy sauce 1 teaspoon ground ginger Green onion strips, for garnish Preheat the oven to 425°F. Place the pork tenderloin on a lightly greased rack in an aluminum foil-lined roasting pan.

Immediately transfer to the baking sheets. Allow to rise again for 15 minutes. Bake for 10-12 minutes, or until golden. Brush with melted butter, sprinkle with sea salt, and enjoy! You may also sprinkle with cinnamon and sugar instead of salt if you like. Makes about 15 pretzels Doo Dah Doodles Rather than purchasing expensive snack mixes, try creating your own using this recipe. Send a batch of this on the bus with your church or sports camp kids! 1 (10-ounce) box miniature butter crackers 1 (10-ounce) box miniature pretzels 1 (10-ounce) box thin wheat crackers 1 ½ cups nuts (such as almonds, cashews, or pecans) 1 (1-ounce) package ranch dressing mix 1 ½ teaspoons garlic salt ⅔ cup vegetable oil Preheat the oven to 200°F.

Combine the chicken, cheeses, chiles, and onion in a large bowl until well mixed. Transfer this mixture to the pastry shell. Stir together the eggs, mayonnaise, milk, oregano, salt and pepper, and garlic, blending until smooth. Pour over the chicken mixture. Bake for 40 minutes or until a knife inserted in the center comes out clean. Makes 6-8 servings Invisible Guests As I was writing this book, it became clear to me that “living ideals” are at our table in addition to our food, family, and friends.

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