Our Second Cookbook
For the Breasts and the Rest of Friends
“Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it’s the only thing that ever has.”
Margaret Mead’s words ring true when it comes to the collaboration of the 10 Breast Friends. The friends created the first For the Breasts of Friends cookbook to raise funds for the fight against breast cancer and the book became a national bestseller in less than three months.
For the Breasts and the Rest of Friends keeps with the high standards and even beat book one to the golden seal. The cookbooks are truly comprehensive, each with over 400 uncomplicated, certain-to-please recipes, from delectable roasts, casseroles and well-known family favorite entrees to comforting soups and scrumptious desserts.
This versatile cookbook also contains cancer information from authorized sources, some thought-provoking, reflective quotes and some humorous quips that allow us to get a glimpse of the enthusiasm, dedication and the life breathed into this remarkable project by these women.
Net profits from each book are donated to cancer agencies, equipment, research and patient needs. The group makes every effort to make donations in areas where books are sold.
Pineapple Upside Down Cake
2/3 cups brown sugar, packed
4 tablespoons margarine or butter
1-20 ounce can pineapple rings, drained
10 maraschino cherries
1 package yellow cake mix
1 cup water
1/4 cup canola oil
3 eggs, slightly beaten
Spray baking pan with non stick coating. Sprinkle brown sugar over bottom of 10 inch round or9x13 inch baking pan; dot with butter. Put in warm oven until butter melts.
Remove from oven and place pineapple rings in single layer over mixture. Place a cherry in each ring. Combine cake mix, water, oil, and eggs. Beat well. Spoon batter into pan and bake at 350 F for approximately 25 minutes.
Let stand for 2 minutes Loosen with knife and carefully invert onto a platter. Garnish and serve with whipped cream.
Donna's Mandarin Orange Salad
1 tablespoon sugar
1/2 head bib lettuce, torn
1/2 head romaine lettuce, torn
1 cup celery, chopped
3 green onions, thinly sliced
1-11 ounce can mandarin oranges, drained
1/4 cup canola oil
2 tablespoons vinegar
2 tablespoons sugar
1 tablespoon parsley, snipped
1/2 teaspoon salt
dash of pepper
dash of hot pepper sauce
Cook and stir almonds and sugar in skillet over medium heat until sugar is melted and nuts are coated. Cool on wax paper. Mix dressing with green, celery, and onions 5 minutes before serving. Gently stir in oranges. Sprinkle alomonds on top.
Shake dressing ingredients in a tightly covered jar. Refrigerate for at least 1 hour.