The digital eBook version of this handy cookbook with full-color photos is on sale this week only!
Click the book cover above, select your eBook reader and download, or click one of the handy links below...
Here's a sample recipe from the cookbook!
Lattice Chicken Pot Pie
This shortcut recipe has all the flavor of the made-from-scratch version our moms made...and that crust is so pretty!
1 to 2 boneless, skinless chicken breasts, cooked and cubed
4 c. frozen mixed vegetables, thawed
10-3/4 oz. can of cream of chicken soup
10-3/4 oz. can of cream of mushroom soup
1-1/2 t. dried rosemary
8-oz. tube refrigerated crescent rolls
In a large bowl, mix all ingredients except crescent rolls. Spoon into a lightly greased 13"x9" baking pan. Roll out crescent rolls without separating them; pinch gently to close seams. Cut dough lengthwise into one-inch strips. Criss-cross strips over pan in a lattice pattern. Bake at 350 degrees for one to 1-1/2 hours, until bubbly and crust is golden. Makes 6 servings.
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!