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Pamela Meyers' Chicken George Recipe


A native of Lake Geneva, Wisconsin, Pamela S. Meyers currently lives in Arlington Heights, Ill. She served on the Operating Board for ACFW 2005-2009, and is president of her local ACFW chapter. Her debut novel Thyme for Love released November 14, 2011, and her historical that is set in her hometown, Love Finds You in Lake Geneva, Wisconsin, will release in August 2012. She has published articles in Today’s Christian Woman, Christian Computing, Victory in Grace, and Ancestry. She is also a contributor in the compilation book, His Forever. Visit Pamela's website.


Thyme for Love
by Pamela S Meyers

April Love has always dreamed of being a chef. But she didn’t expect her former fiancé
or murder to be part of the recipe for her new job.

When April Love signs on to be an in-house chef at an old lakeshore mansion in Canoga Lake, Wisconsin, she comes face to face with her long-lost love, the drop-dead gorgeous Marc Thorne. It doesn’t take long for their old magnetism to recharge, but how can she trust the guy who left her nearly at the altar eight years earlier? Her gut tells her something happened to Marc in between—something he’s reluctant to reveal.

When April’s boss is murdered, Marc is accused of the crime. Unless April can find out who really killed Ramón Galvez, her chances for love will end up at the county jail. But someone else is just as determined she not solve the mystery…and will go to any length to stop her. Purchase this book.

Pamela's Chicken George:
As prepared by April Love in Thyme for Love

Extra virgin olive oil

10 oz. Sliced Baby Bella mushrooms

One medium chopped onion

1-1/4 cup sour cream (can use nonfat or low-fat)

1-1/4 cup low sodium chicken broth

½ cup regular sherry (not cooking sherry)

6 boneless chicken breasts

8 oz. sliced Swiss cheese

8 oz. herb stuffing mix (or make your own dry seasoned bread for stuffing)

¾ cup butter (can use margarine or healthy spread such as Smart Balance)



Set oven for 350 degrees.Sauté sliced baby bellas and chopped onion in olive oil. In medium bowl blend sour cream and chicken broth with either a handheld electric blender or mixer until smooth. Add sautéed mushrooms and onions, along with the sherry, and mix together. Arrange chicken breasts on bottom of 9 x 13 inch pan. Layer the cheese slices over the chicken. Pour mushroom, onion and sherry mixture over the chicken. Mix herb stuffy with the butter or margarine and drop in large spoonfuls over the layers. Cover and bake at 350 degrees for one hour. Remove cover and bake an additional half hour. 6 servings.

Lynette Sowell's Sweet and Sour Meatballs

Today I'm hosting my first Featured Author Recipe for February.

Lynette Sowell is the award-winning author of four novels and six novellas for Barbour Publishing. In 2009, Lynette was voted one of the favorite new authors by Heartsong Presents book club readers. Her historical romance, All That Glitters, was a finalist in ACFW's 2010 Carol Awards. When Lynette's not writing, she divides her time between editing medical reports and chasing down news stories for the Copperas Cove Leader-Press. Lynette was born in Massachusetts, raised on the Eastern Shore of Maryland, but makes her home on the doorstep of the Texas hill country with her husband and a herd of cats who have them well-trained. She loves reading, cooking, watching movies, and is always up for a Texas road trip. Learn more about her on her author website.

Book Description for Cherry Blossom Capers:
The lives of four neighbors are irrevocably changed amid mystery and romance. Assistant chef Tara Whitley is seeking a state dinner saboteur. Attorney Ciara Turner is tracking down a murderer. Budding archeologist Samantha Steele encounters a forger. Shop owner Susan Holland is someone’s target. Will God protect them in life and love? Purchase book here.


LYNETTE'S SWEET AND SOUR MEATBALLS

2 pounds ground beef
1 cup seasoned bread crumbs
1 lightly beaten egg

Sauce:
1 large can tomato puree
1/2 cup white vinegar
3/4 cup light brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves



Place ground beef in a large bowl. Add bread crumbs and egg; mix thoroughly. (I use my hands.) Roll into meatballs, smaller than golf ball size. Bake in a 350 degree oven for 30 minutes.

In medium saucepan, blend ingredients together and heat thoroughly. You may wish to add more spices and/or sugar to taste. The cloves plus the vinegar and brown sugar are what give this sauce its unique flavor. Pour over baked meatballs. Serves 8-10.

(Hint: Sauce and meatballs taste even better when they're a day old, so this is one of my make-ahead and reheat favorites.)

Homemade Hoisin Sauce

I use this sauce for my Orange Chicken recipe. But I don't always have the sauce in my pantry. For those times, here's a recipe I use in its place. 

4 tablespoons soy sauce
2 tablespoons peanut butter, creamy
1 tablespoon honey 
2 teaspoons vinegar
2 teaspoons canola oil
3 drops hot sauce
1/8 teaspoon black pepper
1/8 teaspoon garlic powder

Combine all ingredients in blender dish. Blend for 30-40 seconds until mixed well. Makes 1/2 cup. Click here for a printable version of this recipe.