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It's been a long and hot summer so far. I don't know about you, but I'm ready for some cooler weather! Some of my favorite things to make I usually wait until late summer or early fall to do, because it's just too hot in the kitchen during the summer to do them! I hope you try and enjoy some of these treats!

Derbeh Vance, kitchen manager

Carrot Raisin Salad


For me, this has always been a "comfort food" salad. I remember my mother making this and it was one of the only ways I liked carrots as a young child. I still love it, partly now because of its simplicity!



  • 1 ¼   lbs.    carrots, shredded or julienned
  • 1 ½   oz.     raisins
  • 2  ½   oz.    mayonnaise
  • 1      Tbl.     orange juice concentrate
  • 1   pinch      ground white pepper


1. Shred or julienne the carrots (I don't peel them, but I wash them very well).

2. Loosen the raisins if they are clumping up together.

3. Combine the mayonnaise, orange juice concentrate and white pepper and mix thoroughly.

4. Dress the carrots and raisins in a large bowl and mix thoroughly. Refrigerate and enjoy!


Bourbon Pecan Chicken

A very delicious and moist chicken to make. Don't worry - the alcohol from the bourbon evaporates completely away, leaving only the flavor of the bourbon. Trust me, you'll love this, if you love chicken!


  • 4   each   chicken breasts (or thighs)
  • ¼  Cup   chopped pecans
  • ¼  Cup   toasted bread crumbs
  • 1   fl oz.  butter, melted and clarified
  • 1   fl oz.  Dijon mustard
  • 2   Tbl     dark brown sugar
  • 1 ½ Tbl   Bourbon whiskey
  • 1   Tbl     soy sauce
  • ½   tsp   Worcestershire sauce
  • ¼   Cup   butter, chilled, cut into small cubes
  • ¼   Cup   green onions, sliced thinly


1. Stir together the pecans, bread crumbs and half of the clarified butter. Spread this mixture on a plate.

2. Press the chicken breasts into the mixture to coat on both sides.

3. Heat the remaining clarified butter in a large skillet over medium heat.

4. Place the coated chicken breasts in the pan and fry on both sides until nicely browned and chicken meat is cooked through, about 10 minutes per side.

5. In a small saucepan, whisk together the Dijon mustard, brown sugar, bourbon, soy sauce, and Worcestershire sauce until smooth. Bring to a simmer over medium-low heat.

6. Remove from the burner and whisk in the butter cubes one at a time; do not return to heat.

7. Arrange chicken on plates and pour sauce over the chicken. Sprinkle with green onion.

More to come on this recipe page! Keep watch! And have a great late summer!



                                                   Derbeh Vance



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