I bought a copy of the new cookbook “Served and Still Serving.” It’s filled with recipes like Ginger Snaps, Dutch Bakery Sour Cream Muffins, Mexican Spiced Coffee and Chicken Thighs and Sherry (see that recipe below).
The book also features military stories and photos of area women veterans from NOR-CAL Chapter 111 Women’s Army Corps Veterans Association. (See below for an example of one recipe.)
Women veterans who helped create the cookbook range from those who served from WWII up to present-day conflicts.
Proceeds from the cookbook sale will help continue the group’s mission to send care packages to north state troops in combat zones, an effort that costs hundreds of dollars in postage alone. Closer to home, the group presents three scholarships to young women veterans each year, and it visits women veterans in area nursing homes and retirement facilities.
“Served and Still Serving” will be sold Saturday at the group’s meeting.
When: 10 a.m. Saturday, Sept. 20,
Where:Veterans Hall, 1605 Yuba St., Redding
Cookbook price: $15 for each “Served and Still Serving Cookbook”
To mail order: For fewer than four books, send check or money (include $3.25 for postage for each book) to: Irene Castro, 31386 Emigrant Trail, Shingletown, CA 96088. Make checks payable to: NOR-CA Chapter 111 Women’s Army Corps Veterans Association.
To order larger quantities: email Irene Castro at rodirene@frontiernet.net.
Chicken Thighs and Sherry
2 pounds skinless, boneless chicken thighs (Well-trimmed, but with a little fat, for flavor) 1/4 pound prosciutto, sliced paper-thin 4 to 6 garlic cloves Butter and olive oil, a few tablespoons of each 1/4 to 1/2 cup good-quality drinking sherry
Place butter and oil in a large skillet. Add garlic cloves and saute over medium heat. Rinse and pat dry the thighs. Add to skillet. Turn them when they’re crispy but not burned. After you turn the thighs, remove the garlic and mash it with the prosciutto. When the second sides of the thighs are well browned, add the sherry. Reduce the heat and let it simmer covered for about 15 minutes. Uncover and keep simmering for a few minutes, enough to allow most of the liquid to evaporate.
(Submitted by Andrea Williams, U.S. Army)
