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    Recipes for the Heart and Soul
    Recipes for the Heart and Soul
    Recipes for the Heart and Soul
    Ebook75 pages24 minutes

    Recipes for the Heart and Soul

    By Dorothy A. James

    ()

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    About this ebook

    There is no available information at this time.
    LanguageEnglish
    PublisherXlibris US
    Release dateSep 29, 2009
    ISBN9781469115573
    Recipes for the Heart and Soul
    Author

    Dorothy A. James

    I was born in Fort Myers, Florida to Lewis and Annie Lawrence. I attended Lee County Public Schools as a child. I have six brothers and sisters of which I’m the oldest. At the age of eighteen I met my husband of 30 years, Harry James. We have six children; three sons and three daughters. In September, 2003 we relocated to Atlanta, Georgia and lived there for four years, later moving to Meridian, Mississippi, where we reside. I started cooking and preparing meals at a very young age and carried this learned talent throughout my adulthood. I now believe cooking is more than a talent it is a passion and a joy. In my late thirties I was given a vision by God that one day I would make a cookbook. Now, for the very first time I’m in the perfect place in my life to able to bring forth the vision that God had placed in my heart. I believe and hope that this cookbook, “Recipes for the Heart and Soul.” will bring as much happiness, fulfillment, and good times for your family just as it has for my family.

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      Book preview

      Recipes for the Heart and Soul - Dorothy A. James

      Appetizers and

      Beverages

      Cheesy Spinach Dip

      Ingredients:

      2 tablespoons butter

      ¼ cup chopped onions

      2 teaspoons minced garlic

      1 tablespoons all-purpose flour

      1 ¾ cups half and half

      2-9 oz. packages frozen chopped spinach thawed and drained well.

      1 cup shredded cheddar cheese

      1-1oz. package dry vegetable soup mix

      ¼ cup shredded parmesan cheese

      Step 1:   Preheat oven to 425 degrees, melt butter in a large saucepan over medium heat, add onion and garlic; cook and stir until onions are crisp and tender and garlic has an aroma. (3-4 minutes).

      Step 2:   Stir in flour, cook and stir for a minute, then add half-and-half and cook, stirring constantly until mixture boils and thickens for 2 minutes.

      Step 3:   Remove saucepan from heat, then stir in chopped spinach, cheddar cheese, and vegetable soup mix. Use large serving spoon to spoon dip into a 1-quart casserole dish, then garnish with parmesan cheese.

      Step 4:   Bake spinach dip until it is bubbly and cheese is fully melted. (15-20 minutes). Serve warm.

      Deli Turkey Cheese Quesadillas

      2 tablespoons Land-O-Lakes butter

      1 medium sliced onion

      ¼ teaspoon of garlic powder

      ¾ pound thin sliced cheddar cheese

      6-8ozs. flour tortillas

      ¾ pound thin sliced deli turkey

      Step 1:   Preheat oven to 300 degrees. Use a large to medium skillet, melt butter over medium heat; add onions and cook about 10 minutes or until onions start to brown stirring occasionally, then stir in garlic powder. Remove from skillet.

      Step 2:   Place half of cheese on one side of tortilla, top with onion mixture, sliced turkey and remaining cheese. Fold tortilla in half pressing down gently.

      Step 3:   In large skillet cook quesadilla, two or three at a time over medium heat (2-3 minutes), or until lightly brown turning once. Remove from skillet, place on baking sheet to keep warm in oven while finishing remaining quesadillas. Cut to serve.

      Ground Turkey Manicotti

      14 uncooked manicotti shells

      1 pound ground turkey

      ¾ pound Italian sausage

      2 tablespoons minced garlic

      2 cups shredded mozzarella cheese

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