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Groveland Gourmets Cook

	Cookbook Image - 128256	Title: Groveland Gourmets Cook	By: Southside Community Connections	Group/Family Location: Groveland, CA	Organization: Southside Community Connections
Book Number: 128256
From: Groveland, CA
Number of Recipes: 200
Binding Style: Soft Cover

Special Features: Beautiful full color photographs have been contributed by members of Southside Community Connections Cookbook Fundraiser Committee. Photos include locations in and around Yosemite National Park, Groveland California and Pine Mountain Lake. All of the recipes included in our cookbook are user friendly with clear directions. Recipes include something for every level of cook. Easy, five ingredient recipes, special dinner menu recipes and for those who aspire to be great chefs we have included recipes that just might challenge you.

Description: Two hundred eclectic multi-cultural recipes from family, friends and neighbors of Southside Community Connections. Recipes from include: Cape Verdean Canja ( Chicken Rice Soup ), Tiki Masala, Kalamata Tapenade and Gruyere Popovers. We even include a recipe for Pickle Stew! Groveland Bed and Breakfasts, The Cub Inn and The Berkshire Inn have shared their recipes for their house specialties. You'll find recipes for everything from soup to nuts, meat lovers dishes to vegan twists on familiar favorites. There is something for everyone in Groveland Gourmets Cook. Enjoy!

Funds raised support: All proceeds from sales of this cookbook and all fundraising activities and events benefit Southside Community Connections programs such as our community center, The Little House; our senior services program, Village on the Hill; and our free transportation program, Wheels. Your purchase of our cookbook is tax deductible. Thank you for your support.

How to Purchase

Make check payable to:
Southside Community Connections

Mail order to:
Southside Community Connections
Att: Cookbook Order
Po Box 63
Groveland, CA 95321
Phone: 2099627303
Web site

Cost: $15
plus $3. S/H per book.

Favorite Recipe

Party Paella Casserole
By: Karen Hopkins

  • Serves: 8
  • 1 – 8 oz packages of yellow rice (I use Mahatma)
  • 1 lb. cooked shrimp, no tails, small or medium size
  • 2 cloves garlic, minced
  • 1 lb. cooked chicken breast or a small whole roasted chicken, coarsely chopped
  • 2-3 sausages, quartered and cut into small pieces ( I use Andouille for spice )
  • 3 large green onions, chopped into small rounds
  • 1 - 8 oz container sour cream
  • 1 C frozen peas
  • ½ C pimiento-stuffed olives, coarsely chopped
  • 1 ½ C shredded Jack cheese
  • 1 tsp paprika
  • Salt and pepper to taste

Preheat oven to 400°. Prepare rice per package instructions, let cool and fluff with fork. Combine all other ingredients except paprika and small amount of cheese for top, in a large bowl and toss well. Spoon into a 9”x13” baking pan that has been sprayed with non-stick spray. Top with extra cheese and sprinkle with paprika. Bake uncovered for 15 minutes or until cheese is melted and casserole is heated through. Combine all ingredients, except for the rice, In a large soup pot. Bring to a boil, then cover and turn to simmer. Cook for 45 minutes to an hour. Add the rice then cover and simmer for another hour. Remove chicken, skin and debone. Return the meat to the pot and serve. You can add more water if the soup is too thick for your taste.

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