To order cookbooks, contact the organization directly.
Contact information is listed at the bottom of this page.

Special Features: A wide variety of eclectic recipes ranging from traditional Southern dishes such as Cheese Grits to International items like Moroccan Chicken Tagine. We have wonderful soups, i.e. Charleston She Crab Soup and our dessert section cannot be beat! The kids will love the slime and play dough recipes and our dogs loved the "Paw Lick'n Chick'n Homemade Doggie Biscuits.

Description: Celebrating 50 years of Faith and Fellowship with a collection of our fabulous cooks favorite recipes.

Funds raised support: 100% of profits will go to "Feed the Hungry" in our community. We team with other churches in our area to provide and serve meals for those who otherwise would go hungry.

Cost: $15.00
plus $5.00 S/H per book.

• 2 1/2 lbs. boneless chicken breasts
• 4 T. melted butter
• 1/2 c. Parmesan Cheese
• 2 c. bread crumbs
• 1/2 c. sesame seeds
• Sauce for basting:
• 1 c. red currant or raspberry jelly
• 1 (6-oz.) can frozen orange juice
• 1 T. grated orange rind
• 4 T. dry sherry
• 1 tsp. dry mustard
• 1/4 tsp. ginger
• 1/4 tsp. Tabasco

Preheat oven to 350°. Dip chicken breasts in melted butter and coat in crumb mixture of cheese, bread crumbs, and sesame seeds. Place chicken in baking dish and refrigerate until crumb mixture adheres to chicken. Prepare sauce and pour over chicken, saving some for basting as chicken is baking. Bake approximately 45 minutes. For the sauce: In a saucepan combine the jelly, frozen juice, orange rind, sherry, mustard, ginger and Tabasco. Simmer until smooth.