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Cooking Right In Red Hot Texas

	Cookbook Image - 278166	Title: Cooking Right In Red Hot Texas	By: Republican Women Of Greater North Texas	Group/Family Location: Frisco, TX	Organization: Republican Women Of Greater North Texas
Book Number: 278166
From: Frisco, TX
Number of Recipes: 479
Binding Style: 3 Ring

Special Features: Of special note are two recipes included: "President Ronald Reagan's Favorite Old-fashioned Macaroni & Cheese With Ham" (contributed by the Ronald Reagan Presidential Library & Museum); and, "Apple Fritters by Martha Washington, First Lady of the United States, 1789-1797" (as trimmed by Marie Kimball of the Historical Society of Pennsylvania where the entire Martha Washington Cookbook resides today).

Description: A collection of unique recipes contributed by our club members and numerous local, state and national Republican elected officials. Notable contributors include Laura Bush, Barbara Bush, Governor George Abbott, Justice Eva Guzman, United States Congressman Sam Johnson, United States Congressman Pete Sessions and more.

Funds raised support: Proceeds benefit educational scholarships, community outreach projects, and club activities. (Political advertising paid for by Republican Women of Greater North Texas Pac, P O Box 2353 Frisco, Tx 75034. Contributions are not federal tax deductible as charitable contributions. Corporate Contributions Are Not Permitted.)

How to Purchase

Make check payable to:
Republican Women of Greater North Texas

Mail order to:
Republican Women Of Greater North Texas
Att: Gail Entrekin
P. O. Box 2353
Frisco, TX 75034
Web site

Cost: $20.00
plus $5.00 S/H per book.

Favorite Recipe

Modern Chicken Diane
By: Senator Florence Shapiro

  • 3 tsp. olive oil, divided use
  • 1 lb. boneless, skinless chicken breast cutlets (4)
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1 T. fresh lemon juice
  • 2 T. brandy or cognac
  • 1 1/2 tsp. Dijon mustard
  • 1/2 c. chicken broth
  • 4 oz. fresh mushrooms, chopped
  • 3 T. green onions, chopped

Heat 2 tsp. olive oil in large skillet over medium heat. Salt and pepper the chicken cutlets well on both sides; cook in oil for 3 minutes on each side or until just cooked through. While chicken is cooking, mix together the lemon juice, brandy, mustard and broth; whisk to mix well. Set aside. When chicken is cooked through, transfer it to a plate and cover to keep warm. Add the mushrooms and remaining oil to the skillet; stir and cook for 3 minutes or until tender. Add green onions and broth mixture. Cook 15 seconds; whisk constantly. Return chicken to the pan and heat for another 30 seconds. Spoon sauce over the chicken and serve. Makes 4 servings.

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