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Special Features: Recipes are easy to read and to follow. There is a recipe envelope in the back where you can put your own. The title is on the spine. There are lots of notes that help to enhance the recipes. There are instructions on how to make liniment, hair tonic and salve. I have included 3 of my prize winning recipes: Macadamia Madness Cookies, Egg in the Middle and Mrs. Munn's Chocolate Rotunda. If you purchase this book, you will be able to purchase my next book, Recipes from the Fruit Cellar, at a special price. I hope to have it available by Christmas 2013.

Description: I have tried to infuse humor in this book along with the recipes. There is an original piece of art work on the cover. The 3-ring binder houses colorful tabbed dividers and a cookbook stand. A lot of the recipes were found in my Mom's junk drawer, hence the name, Recipes from the Junk Drawer. If you are nostalgic like me, I know you will appreciate this brief trip to the past. Call for special pricing if purchasing more than one.

Cost: $12.00
plus $3.00 S/H per book.

Michigan residents add 6% state and local sales tax to your order.

• 1 1/2 lb. chicken breast, boned & cut in strips
• 2 T. margarine, melted
• 1/2 t. curry powder
• 1/4 t. cayenne pepper
• 1/2 c. dry roasted peanuts
• 1/3 c. coconut
• 1/4 c. yellow cornmeal
• 1 t. paprika
• 1/4 t. salt
• 1/4 t. pepper
• 1/2 c. sour cream
• 1/2 c. plain yogurt
• 1/2 t. lemon pepper
• 1/2 t. garlic salt

Place chicken in a plastic bag. Mix margarine, curry powder and cayenne in small dish then pour over chicken. Refrigerate 30-45 mins. Preheat oven to 375 degrees. Process peanuts and coconut in a blender or food processor for 15-30 seconds. Pour in shallow dish and add cornmeal, paprika, salt and pepper. Stir to combine. Coat each piece of chicken with peanut mixture and place strips on baking sheet. Bake 375 degrees for 10-20 minutes, turning halfway through. Make sauce by combining sour cream, yogurt, pepper and salt. Makes 4 servings.