Just a Matter of Thyme

It's time for me to add information about a cookbook in my collection and a favorite recipe from it.  Just a Matter of Thyme was given to me as a gift a very long time ago.  Back in the 90s (not too long ago) I was carpooling with a friend to college about thirty miles away. We met a lady who we started providing a ride.  I can't remember the exact circumstances, but she never drove.  She gave each of us this cookbook as a token of her appreciation.  Maybe she learned in our conversations, on our trips back and forth from school, that we both loved to cook.  I wish I remembered her name, but I will always think of her when I make something from her very special gift... Just a Matter of Thyme. 

The authors of Just a Matter of Thyme are long-time friends from the Lake of the Ozarks, in central Missouri.  They share over 100 recipes from both family and friends.  What is really appealing is the beautiful artwork on every page.  Three more books have been published by the same authors since this first installment.  Keeping Good Company...With Heart and Soul....Goodness Gracious are their titles.  Look for some recipes from those cookbooks in future posts.  Do you have any of these cookbooks?  If so, share a favorite recipe.  Here is one of my favorite recipes from Just a Matter of Thyme...

Chicken Salad

3 whole chicken breasts, skinned and boned

seasoned salt

poultry seasoning

freshly ground pepper

vegetable oil pan coating

1/2 cup real mayonnaise

1 rib celery, diced

1 cup whole seedless grapes, cut in half

1/2 cup sweet pickle relish

3 eggs, hard cooked, peeled and diced

1 tsp of your favorite prepared mustard

Saute chicken breasts in a pan sprayed with vegetable coating.  Season to your taste with the salt, poultry seasoning and pepper.  Brown lightly on both sides, cooking until tender, but not dry.  Set aside until cool enough to dice.  Mix with the remaining ingredients and refrigerate until serving.  This may be served as a sandwich with lettuce and tomato, or on top of a bed of lettuce as a salad.  Serves 4-6.

... To make things simple - I use can chicken.  Our family likes this recipe best without eggs.  I add sugar to taste, probably about 1/3 cup.  Yellow grapes seem to taste the best!  Many times, I add coarsely chopped walnuts.  This salad is great with croissants ...mini ones are our choice. 

Kelley, Roxie. "Chicken Salad." Just a Matter of Thyme. St.Louis: Cracom Corporation, 1992. 53.