By Roxie Kelley
The 5th booklet in a sequence that has offered greater than 150,000 copies.
With their 5th collaboration, At Our Table, Roxie Kelley and Shelly Reeves Smith got down to create a cookbook professional with their insights gleaned over 30 years as neighbors and enterprise companions. the result's either a cookbook and a party of the abundance of individuals and issues round our desk, looking ahead to us to recognize them.
Offering one hundred twenty five uncomplicated, scrumptious recipes, At Our Table emphasizes how the adventure of collecting for nutrition can energize us and aid us realize the richness and fullness of our lives. perfect for domestic chefs who savour the easy lifestyles, At Our Table magically combines Kelley's conversational writing sort and Smith's attractive illustrations to motivate us all to come back to our tables.
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Additional info for At Our Table: Favorite Recipes to Share with the People You Love
Keep the sandwiches warm in the oven until ready to serve. Makes 6-8 servings Southwestern Tomato-Cheese Soup You’ll want to take a look at the Grilled Cheese Dippers recipe on the previous page if you haven’t already, and consider serving this soup with them on the side. Guests can make the soup even spicier if they want by adding a dash of Tabasco sauce. 1 (14-ounce) can condensed tomato soup 1 (14-ounce) can condensed Cheddar cheese soup 3 cups spicy tomato juice 1 teaspoon dried basil Combine all the ingredients in a medium saucepan.
Special thanks to Tim and Kelsey Adams for sharing this recipe. 2 tablespoons vegetable oil ⅓ cup all-purpose flour 1 teaspoon garlic salt Freshly ground black pepper 1 teaspoon dry mustard 4-6 lean pork chops 1 (14-ounce) can cream of chicken soup Warm the oil in a heavy skillet over medium-high heat. Combine the flour, garlic salt, pepper, and dry mustard in a shallow dish. Dredge the chops in this mixture, coating both sides. Carefully place the chops in the hot oil and brown for 2 minutes on each side.
Spread this mixture evenly over the pork. Bake for 25 minutes or until a meat thermometer inserted at the thickest point registers 155°F. Remove from the oven. Cover and let stand for 10 minutes. Garnish with green onion strips. Makes 6 servings Kinderhook Quiche My friend Jayne Wake loves this crustless quiche recipe because it’s so quick and easy. It allows more time for fun while they are at their lake home. I found it’s also a great way to use leftover meats or vegetables. 4 to 5 eggs � cup butter, melted 1 ½ cups milk ⅔ cup biscuit mix � teaspoon salt � teaspoon freshly ground black pepper 1 cup shredded Cheddar cheese � cup cooked ham (or sausage, bacon, crab, or shrimp) Preheat the oven to 350°F.