Cookbook Recipes with Pictures Salads Side Dishes

Fresh Spinach and Strawberry Salad

This is quickly becoming a favorite amongst Emily’s circle of friends. She served it at a dinner party, and has been handing out the recipe every since.

Fresh Spinach and Strawberry Salad

1 bag fresh spinach
1 qt. or less fresh strawberries, halved or quartered
Slivered almonds, toasted, if desired

1 C. sugar
1/2 C. cider vinegar
1/2 C. oil
1 tsp. paprika
1/2 tsp. dry mustard
1 tsp. minced onion
1/4 C. sesame seeds
1/4 C. poppy seeds

Combine dressing ingredients. Toss spinach, strawberries and almonds with half of the dressing. Refrigerate the remaining dressing for another use.

Cookbook Main Dishes Pork

San Francisco Pork Chops

4 – 1/2″ to 3/4″ thick pork chops
1 clove garlic, minced
1 T. oil

2 tsp. oil
4 T. dry sherry or chicken broth
4 T. soy sauce
2 T. brown sugar
1/4 tsp. crushed red pepper
2 tsp. cornstarch
2 T. water

  1. Trim fat from pork chops.
  2. Heat oil in skillet and brown pork chops on both sides.
  3. Remove from pan.
  4. Saute garlic for 1 minute; be careful not to burn the garlic.
  5. Combine oil, sherry or broth, soy sauce, brown sugar and red pepper.
  6. Place chops in skillet and pour sauce over them. Cover tightly and simmer over low heat until chops are tender and cooked through, 30 to 35 minutes. Add a little water if needed to keep sauce from cooking down. Turn once during cooking time.
  7. Remove chops.
  8. Stir in cornstarch dissolved in water. Cook until thickened.
  9. Pour over chops and serve.
Chicken Cookbook Main Dishes

Spicy Baked Chicken Breasts

1/4 C. orange juice
1/4 C. pineapple juice
1/4 C. lime juice
2 T. vegetable oil
6 chicken breast halves, skinned
1 C. round, buttery cracker crumbs
1/4 tsp. ground white pepper
1/4 tsp. ground ginger
1/8 tsp. ground cumin
Fresh flat leaf parsley sprigs for garnish

Combine the first 5 ingredients in a small bowl, stirring well. Place chicken in a shallow dish. Pour orange juice mixture over chicken. Cover and refrigerate up to 24 hours.


  1. Combine cracker crumbs, pepper, ginger and cumin in a plastic bag; shake to mix.
  2. Remove chicken from marinade; discard marinade.
  3. Place 2 pieces of chicken in bag, and shake to coat. Repeat procedure with remaining chicken.
  4. Place chicken in a lightly-greased 13x9x2″ baking dish.
  5. Cover and bake at 350º for 20 minutes; uncover and bake an additional 30 minutes or until tender.
  6. Garnish, if desired.

Yield: 6 servings.

Cookbook Desserts Pies

Key Lime Pie

1 – 6 oz. can frozen limeade concentrate
1 – 14 oz. can sweetened condensed milk
1 – 8 oz. carton whipped topping
1 – 8″ graham cracker pie shell

Thaw limeade concentrate. Combine with sweetened condensed milk in bowl; blend well. Fold in whipped topping. Spoon mixture into pie shell. Chill in refrigerator until firm.

Cookbook Cookies

Peanut Butter Cookies

The key to these cookies is cheap peanut butter. Choose the store brand for a gooey and delicious cookie!

2 C. all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1 1/4 C. dark brown sugar, packed
1 1/4 C. granulated sugar
2 sticks (1 C.) butter, softened
3 large eggs
1 C. creamy peanut butter
2 tsp. vanilla extract

Preheat oven to 300°. In a medium bowl, combine flour, soda and salt. Mix well with a wire whisk. Set aside. In a large bowl, blend sugars using an electric mixer set at medium speed. Add butter and mix to form a grainy paste, scraping the sides of the bowl. Add eggs, peanut butter and vanilla, and mix at medium speed until light and fluffy. Add the flour mixture and mix at low speed until just mixed. Do not overmix. Drop by rounded tablespoonfuls onto an ungreased cookie sheet 1 1/2″ apart. With a wet fork, gently press a crisscross pattern on top of cookies.

Bake for 18 to 22 minutes, until cookies are slightly brown along the edges. Transfer cookies immediately to a cool, flat surface.