By Debbie Macomber
Now, from Debbie Macomber's Cedar Cove Cookbook, you could have fun with on your own residence an identical brilliant nutrients present in Cedar Cove's families. Charlotte Rhodes, one of many series' such a lot liked characters, invitations all fanatics of Cedar Cove, in addition to someone who enjoys vintage domestic cooking, to hitch her in traveling the town's kitchens as she stocks greater than one hundred thirty of her precious relatives recipes. (And she's bought lots to inform you in regards to the humans of Cedar Cove, too!)
You'll locate such mouthwatering dishes as:
· Justine Gunderson's Grilled Salmon with Lime-Jalapeno Butter
· Teri Polger's Macaroni and Cheese
· Charlotte Rhodes's Cinnamon Rolls
· Olivia Griffin's Creamy Tarragon fowl Salad
· The Pot stomach Deli's Broccoli and Cheese Soup in a Bread Bowl
· and lots of more
Whether you've simply found the realm of Cedar Cove or have gobbled the entire books, now you can partake of the town's culinary traditions and cook dinner similar to Charlotte, her friends and family!
Read or Download Debbie Macomber's Cedar Cove Cookbook PDF
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Extra resources for Debbie Macomber's Cedar Cove Cookbook
I’ve t I ing anytthto love a go s You’ve at ha h t y countr ny so moaf pasta. ies variet Spread any leftover tapenade on crackers or crisp toast as an appetizer or snack. L U N C H • 41 Panini Marguerita F occacia is a thick rectangular Italian ﬂatbread. It’s now available in many supermarket bakeries or specialty stores. Preheat an electric panini press or indoor grill according to appliance directions. 2. Cut each foccacia piece in half horizontally to make 4 pieces. 3. Brush uncut sides of each bread slice with oil.
2. Preheat broiler. Lightly butter English mufﬁns; toast until goldenbrown. Lay four mufﬁn halves, buttered-side up, on a baking sheet. Top each with a generous ½ cup of the crab mixture; sprinkle evenly with cheese. Broil mufﬁns until cheese melts and crab is warmed through. 3. Top warm sandwiches with a tomato slice and remaining mufﬁn tops. 1. 4 tomato slices TIP Always pick over crabmeat to make sure there are no tiny shell pieces. 58 • D E B B I E M A C O M B E R ’ S C E D A R C O V E C O O K B O O K White-Chocolate Chunk Oatmeal Cookies J ust for fun, the cookies are sprinkled with large grains of salt to offset the sweetness of the white chocolate.
Cook remaining sandwiches. 1. a while Every once in e swiss I slip in som an this cheese to give l internationa flavor. 38 • D E B B I E M A C O M B E R ’ S C E D A R C O V E C O O K B O O K Summer Minestrone with Pesto Purée T his soup is based on the classic Provençal Soupe au Pistou. S e r ves 8 to 10 1 cup dried cannellini or Great Northern beans 2 bay leaves 6 cloves garlic, divided 2 tablespoons olive oil 4 cups reduced-sodium chicken broth 3 leeks, white parts thinly sliced and washed 3 carrots, sliced 2 medium boiling potatoes, such as Yukon Gold, unpeeled and diced 2 small zucchini, diced 2 large ripe tomatoes, chopped 2 cups green beans, trimmed and cut into 1-inch lengths Salt, to taste BASIL PESTO PURÉE 2 cloves garlic, smashed 2 tablespoons pine nuts or chopped walnuts Bright summer vegetables combine in light soup, garnished with a swirl of basil pesto purée.