“Those who have a three or four hour drive can wrap the steak in foil, wire it onto the manifold of a car or truck and arrive at their destination with a cooked contribution.” Well, the Foil Baked Steak was the recipe I almost chose from the St. Clement’s Guild of Sun City Cookbook, until I came to the part where you strap it to the manifold. This isn’t to say I won’t attempt it sometime. I just have to find a vehicle in which I can actually access the manifold. Won’t that be an adventure! In the meantime, you’ll be delighted at the recipe I chose instead. This wonderful chicken dish is wrapped up in a beautiful crescent roll bundle. Just take store bought or leftover rotisserie chicken, blend it with a flavorful mixture of sautéed vegetables and then wrap it all up in flakey bread dough. Baked Chicken Pockets was adapted from a recipe in this delightful church cookbook called, Our Daily Bread, published in 1982. I opted out of using the canned pimento in the original recipe and instead sautéed a mixture of sweet onion, mushrooms and garlic, and then blended it with the recommended combination of cream cheese and butter. The result is a fantastic and fun dish that you can make in no time and one that kids will absolutely devour. Best of all, no engines required!
This week I’m offering up a tasty treat to celebrate the abundance of citrus-laden lemon trees in the Valley. It’s a Lemon Cream Loaf Cake and I found it in a cookbook called Old Favorite Recipes from St. John’s Lutheran Church in Des Moines, Iowa. It’s super moist and if you’re a lemon lover, this sweet and tangy loaf cake will definitely satisfy. I don’t know what’s more enticing or intoxicating – the fragrance of Arizona’s spring citrus blossoms or a lemon pie loaf coming out of the oven. The both have a peel!