Side Dish: Church group tackles cooking for one or two

The Widows in Ministry group at the Florida Boulevard Baptist Church in Baton Rouge asked me to speak last week about trends in cookbooks and cooking for one or two. But, honestly, those wonderful women could have delivered that talk, at least the cooking part, themselves. They were nodding their heads in agreement as I discussed how difficult it must sometimes be to change cooking habits as one goes from preparing large family meals to cooking for two and then for one.

And if the potluck lunch they prepared was any indication, they are good cooks.

They offered me a small cookbook, “Cooking With W.I.M.,” the group had put together some years ago. Some of its recipes serve two, but others are for six to eight. As is common with community cookbooks, it features lots of dessert recipes and several salad recipes that could also be classified as desserts. I was intrigued by Betty B. Noland’s suggestion to make a small amount of corn bread in a waffler, and I want to try the recipe Bobie McAllen submitted for Chicken Breasts in Mustard Sauce.

Chicken Breasts in Mustard Sauce

Serves 2. Recipe submitted by Bobie McAllen is from “Cooking With W.I.M.”

1 tbl. margarine or butter

2 boneless, skinless chicken breast halves

1 small onion, finely chopped

1 tbl. apple juice

1/2 cup whipping cream

1 tbl. chopped fresh parsley

1 tbl. Dijon mustard

1/4 cup finely chopped walnuts

1. Heat margarine or butter in skillet over medium heat. Add chicken breasts. Cook 12 to 13 minutes, turning after 6 minutes, until done. Remove chicken.

2. Add onion and apple juice to skillet. Heat to boiling, reduce heat. Stir in cream, parsley and mustard. Cook over medium heat 5 minutes, stirring constantly.

3. Add chicken and walnuts. Heat until hot.

Cookbook signing

Sherri Brooks Vinton will sign copies of her latest book, “Put ’em Up! Fruit A Preserving Guide & Cookbook: Creative Ways to Put ’em Up, Tasty Ways to Use ’em Up,” at 2 p.m. Sunday at the French Market Fare Demonstration Stage between Ursulines and Governor Nicholls Streets in New Orleans.

She also will demonstrate her recipe for grapefruit liqueur and use it in the ultimate Margarita.

Cheramie Sonnier is The Advocate’s Food editor. Her email address is

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