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    The Indie Author Potluck Cookbook
    The Indie Author Potluck Cookbook
    The Indie Author Potluck Cookbook
    Ebook142 pages1 hour

    The Indie Author Potluck Cookbook

    By Sarah L. Carter, KJ Hannah Greenberg, Aimee Easterling and

    ()

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    About this ebook

    The Indie Author Potluck Cookbook is a privately operated charity project designed to raise funds and awareness for the Food Bank of South Jersey. All contributors to this collection have donated their time and recipes in support of the project. This cookbook features a true "potluck" feel with a variety of appetizers, main courses, and desserts, as well as short stories, book excerpts, and author anecdotes. 

    LanguageEnglish
    PublisherBards and Sages Publishing
    Release dateMay 15, 2015
    ISBN9781513045726
    The Indie Author Potluck Cookbook

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      Book preview

      The Indie Author Potluck Cookbook - Sarah L. Carter

      Contents

      Recipes by Type

      Appetizers and Sides

      African Peanut Soup

      Asian Sticky Chicken Wings

      Beetroot and Goats Cheese Risotto

      Creamy Tomato-Garlic Soup

      Easy Prawn Marinade

      Roast Brussel Sprouts

      Savory Corn Rock Cakes

      Sesame Cucumber Appetizer

      Sunflower Sprout Salad

      Tuna Dip

      Entrees

      Almost Three Cups Chicken

      Beef with Scallions

      Chicken Casserole Delight

      Crunchy Chicken Casserole

      Gourmet Macaroni and Cheese

      Hamburger Stroganoff

      Italian Meatloaf

      Mustard Curry Chicken and Potatoes

      Turkey Lasagna

      Vegetarian Alfredo Lasagna

      Vegetarian Patties

      Desserts

      Authentic New York Cheesecake

      Chocolate, Banana & Hazelnut Brownie

      Chocolate Peanut Butter Oatmeal Cookies

      Easy Fruit Dip

      Fourth of July Pie

      Grandma's Gooey Ginger Cookies

      Microwave Chocolate Pudding

      Oatmeal Banana Cookies

      Peanut Butter Pie

      Spicy Apple Cake

      White Chocolate Peanut Butter Bark

      Recipes by Author (for excerpts and stories)

      Sarah L. Carter

      Microwave Pudding

      Vegetarian Patties

      Julie Ann Dawson

      Turkey Lasagna

      Vegetarian Alfredo Lasagna

      Aimee Easterling

      Chocolate Peanut Butter Oatmeal Cookies

      KJ Hannah Greenberg

      Sunflower Sprout Salad

      Anna Hess

      Roast Brussel Sprouts

      Sibel Hodge

      African Peanut Soup

      Ros Jackson

      Easy Prawn Marinade

      Spicy Apple Cake

      Shiao-jang Kung

      Almost Three Cups Chicken

      Beef with Scallions

      Sesame Cucumbers Appetizer

      Monica LaPorta

      Tuna Dip

      Marie Long

      Italian Meatloaf

      White Chocolate Peanut Butter Bark

      Oatmeal Banana Cookies

      Raquel Lyon

      Grandma's Gooey Ginger Cookies

      Zelah Meyer

      Chocolate, Banana, and Hazelnut Brownies

      Savoury Rock Cakes

      Dawn Lee McKenna

      Asian Sticky Chicken Wings

      Creamy Tomato-Garlic Soup

      T.K. Richardson

      Peanut Butter Pie

      Fourth of July Pie

      Caddy Rowland

      Authentic New York Cheesecake

      Chicken Casserole Delight

      Crunchy Chicken Casserole

      Gourmet Macaroni & Cheese

      Hamburger Stroganoff

      J.E. Taylor

      Easy Fruit Dip

      Stella Wilkinson

      Beetroot and Goats Cheese Risotto

      Sarah Weaver

      Mustard Curry Chicken & Potatoes

      About the Authors

      About the Book

      Like so many things online, this project started as a joke.

      I am active in a variety of writer communities online. One of the most vibrant is the Writer’s Café at kboards.com.  One day, a fellow indie author mentioned in the forum that they always have well-meaning people suggest to them that they should publish a cookbook, because those sell. And several other authors lamented that they get the same advice from friends and family. It didn’t matter if the author’s primary genre was horror, romance, historical fiction, fantasy, or thrillers. It seems the one universal piece of advice people give to authors is to write a cookbook. So I jokingly suggested that we all should get together and actually do a cookbook.

      For some reason, people took my joke seriously.

      So here we are.

      As contributing authors come from around the globe, we have made an effort to provide both U.S. and metric measurements where possible. You will also find a conversion guide at the front of the book for easy reference.

      The Indie Author Potluck Cookbook is a labor of love. All of the authors involved have volunteered their time and recipes to support the project. Besides recipes, this cookbook also includes book excerpts, short stories, and personal anecdotes from the authors. 75% of the proceeds from sales of the project will be donated to the Food Bank of South Jersey. The remainder of the funds will be used to cover our expenses and promote the book.

      In 2014, The Food Bank of South Jersey distributed over 10,000,000 pounds of food to approximately 200,000 clients. Besides food distribution, the Food Bank also supports a variety of initiatives to help families in need. Their Healthy Living Initiative includes programs like Cooking Matters, which teaches families how to make budget-friendly healthy food choices, and Wonder Chefs, which using cooking as a way of teaching children not only good nutrition, but also helps them develop math, reading, and motor skills.

      In addition to these projects, the Food Bank also works with New Jersey farmers to produce Just Peachy Salsa, made from peach seconds (those peaches considered too small to be sold at market), Just Peachy Salsa provides a revenue stream for the Food Bank while reducing landfill waste and helping farmers reduce the costs of disposal for what is otherwise unsellable product.

      We are delighted to be able to show our support for the Food Bank of South Jersey through this project. We hope the recipes in this book inspire you to experiment in the kitchen, and that the project inspires you to look for ways to support your own local food bank. And for more information about the Food Bank of South Jersey, please visit http://www.foodbanksj.org.

      ––––––––

      Julie Ann Dawson

      Bards and Sages Publishing

      ––––––––

      Notice: This book is not produced by the South Jersey Food Bank. Questions regarding the book should be addressed to cookbook@bardsandsages.com

      Turkey Lasagna

      by Julie Ann Dawson

      Six to Eight Servings

      Ingredients

      1 lb ground chicken or turkey

      1 jar (24 oz) tomato sauce (no-salt variety)

      6 oz tomato paste

      ½ cup red cooking wine

      1 TBSP olive oil

      3 garlic cloves, minced

      2 medium size scallions (green onions), diced

      1 medium size green pepper, diced

      2 tsp sugar (Or substitute Splenda® Sweetener)

      1 tsp oregano

      2 tsp cilantro

      1/2 tsp black pepper

      1 egg

      16 oz ricotta cheese

      1/2 cup grated Parmesan cheese

      9 lasagna noodles, cooked and drained (Or use no-boil noodles)

      2 cups shredded mozzarella

      Directions

      Preheat oven at 375° F (190° C).

      In a bowl, combine egg, cilantro, ¼ cup grated Parmesan, and ricotta. Set aside.

      In a large skillet, sauté garlic and scallion in oil. Add turkey and cook over medium heat until no longer pink. Drain.

      Add the tomato sauce, tomato paste, cooking wine, sugar, green pepper, and remaining spices. Simmer for ten minutes.

      Spread 1 cup of meat sauce in an ungreased 13-in. x 9-in. baking dish.

      Layer three lasagna noodles on top of the sauce. Add a layer of ricotta mixture, sauce, and shredded mozzarella. Continue with layers until dish is filled.

      Cover and bake at 375° for 50 minutes. Uncover; bake 20 minutes longer or until heated through. Sprinkle with remaining Parmesan cheese. Let stand for 15 minutes before cutting.

      Vegetarian Alfredo Lasagna

      by Julie Ann Dawson

      Six to Eight Servings

      Ingredients

      24 oz Alfredo sauce

      ½ white cooking wine

      1 TBSP olive oil

      3 garlic cloves, minced

      ½ cup thinly sliced red onion

      1 medium size green pepper, sliced

      1 medium size red pepper, sliced

      ¾ cup sliced mushrooms

      ¾ cup sliced zucchini

      12 oz fresh spinach

      1 tsp oregano

      2 tsp cilantro

      1 tsp basil

      1/2 tsp black pepper

      1 egg

      16 oz ricotta cheese

      1/2 cup grated Parmesan cheese

      9 lasagna noodles, cooked and drained (Or substitute with no-boil noodles)

      2 cups shredded mozzarella

      Directions

      Preheat oven to 350° F (180° C)

      In a large bowl, combine egg, cilantro, 1/4 cup Parmesan cheese, and ricotta. Set aside.

      Warm Alfredo sauce, white wine, and remaining spices over a low heat, stirring frequently.

      Lightly spray a 13-in. x 9-in. baking dish with cooking spray

      Layer three lasagna noodles. Add a layer of ricotta mixture, shredded mozzarella, vegetables, and sauce. Continue with layers until dish is filled.

      Cover and bake at 350° for 40 minutes. Uncover; bake 15 minutes longer or until heated through. Let stand

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