Recipes from Chandler City

Good Eating from
To Forgive, Divine

Even if you can't come to a book signing, you can still print out a copy of this recipe page from To Forgive, Divine. These three dishes are served at various times in the story. Hope they become favorites for you, too!

• pre-sliced frozen onion bagels (allow one per child, 1-2 per adult)
• finely chopped onions & bell peppers (red, green & yellow add color, but packaged frozen save time)
• packaged pepperoni, if desired
• spaghetti or pizza sauce from jar
• shredded mozzarella cheese

Open bagels. On each bagel half, spoon sauce to desired thickness. Sprinkle with onions and bell peppers, pepperoni, and cheese to taste. Bake in 350-degree; oven for 15 minutes. Broil as desired for extra browning on top.;

Cheryl Summers's Fabulous Seafood Casserole

2 medium eggplants
2 cups lump crab meat
1 lb. shrimp, peeled & de-veined
1 pt. oysters, drained (optional)
1-1/2 cups seasoned bread crumbs
1 bunch spring onions, finely sliced
1 bell pepper, chopped
2 ribs of celery, chopped
1 stick butter or margarine, plus slices
dash or two of hot sauce (optional)

Peel and dice eggplant; boil in lightly salted water until tender. Drain and set aside. Sauteé vegetables in butter or margarine until slightly soft (cook celery first). Toss in eggplant cubes, stirring until coated with butter. Salt and pepper to taste. Add hot sauce if desired. Preheat oven to 350 degrees;.

In deep casserole dish coated with non-stick cooking spray, place layer of Sauteéd eggplant mixture. Alternate layers of crab meat, sprinkling of bread crumbs, eggplant, shrimp, bread crumbs, oysters, and eggplant. Top with layer of bread crumbs; dot with pats of butter or margarine.

Bake for 30 to 40 minutes (until bubbly around edges). Serve with salad and French bread. Enjoy!

• 1 lb. shrimp, peeled & de-veined
• 1 lb. smoked sausage, sliced
• 16 oz. pkg. frozen cut okra, thawed
• 1 lg. onion, chopped
• 3 tbsp. cooking oil, divided
• 16 oz. can stewed tomatoes, chopped
• 2 tbsp. all-purpose flour
• 2 qt. hot water
• 3 bay leaves

Sauteé flour in 2 tbsp. oil until toasty brown. Slowly stir in water, stirring constantly to keep mixture smooth; add bay leaves. Simmer, stirring occasionally. In separate pan, brown sausage in 1 tbsp. oil. Add okra, onions, and tomatoes; stir until okra is warmed through. Add sausage-vegetable mixture to broth, stirring thoroughly. Cover and simmer for 1 1/2 hrs, stirring occasionally. Salt and pepper to taste. Add shrimp and cook for 30 more minutes. Serve over rice.