The digital eBook version of this classic cookbooklet is on sale this week only!
Click the image above, select your eBook reader and download --
or, click one of the handy links below...
Here's a sample recipe from the cookbook...enjoy!
Midwestern Shredded Chicken Sandwiches
This shortcut recipe is perfect to take on the road, since it all cooks in one simple saucepan!
1 T. butter
1 onion, diced
1 stalk celery, chopped
1 c. chicken broth, divided
3 boneless, skinless chicken breasts
1 T. cornstarch
1/2 c. milk
salt and pepper to taste
6 sandwich buns, split
Melt butter in a large saucepan; sauté onion, celery and one tablespoon broth for 5 minutes. Add chicken and remaining broth; bring to a boil. Reduce heat; simmer until chicken is tender, about 15 to 20 minutes. Remove chicken from saucepan and allow to cool, reserving broth. Shred chicken; return to broth in saucepan and bring to a simmer. Whisk cornstarch and milk together in a small bowl; slowly stir into chicken mixture. Simmer and stir mixture is thickened but still moist, about 8 minutes. Add salt and pepper to taste; spoon onto buns. Makes 6 sandwiches.
Don't have an eReader? That's okay...you can still get a copy.
Download one of the free reading apps from Amazon
or Barnes & Noble and it's like having an eBook reader
right in your computer or your phone!