“Our Seasonings of Relay Cookbook” features 60 recipes contributed by 32 Relay supports in Oakley and Brentwood. The cookbook costs $10 and features recipes for entrees, appetizers, desserts and snacks. Recipes are divided into sections based on the seasons of the year.
The cookbook features Relay tidbits and suggestions on how to live a healthy lifestyle, plus suggestions for healthy substitutes to ingredients such as sugar and butter to cut calories and fat.
Recipes range from Atomic Green Beans to Texas Corn Salad to Grape Nut Pudding. Other mouth-watering treats include Orange Blueberry Coffee Cake, Sweet Potato Soufflé and Barbecue Fish Tacos.
To order your copy of the Relay cookbook, e-mail Brentwood Relay’s Wanda Zimmerman at email@example.com or Oakley Relay’s Tobie Meyer firstname.lastname@example.org.
Creamy Italian Chicken
by Mary Jane Andrews, RFL Brentwood
4 boneless chicken breasts
1 envelope Italian salad dressing
¼ cup water or white wine
1 8-ounce package cream cheese
1 10¾-ounce can cream of chicken soup, undiluted
8 ounces mushroom stems and pieces
Hot cooked rice or noodles
Place chicken in a slow cooker. Combine salad dressing mix and water (or wine), mix well and pour over chicken. Cover and cook on low for three hours. In a small bowl, beat cream cheese and soup until blended. Add mushrooms and pour over chicken. Continue cooking on low for one more hour or longer until chicken juices run clear. Serve over rice or noodles.