Unique Alaskan Recipes to Enhance your Thanksgiving!

Chicken Breast with Cajun Stuffing

This recipe is quick and easy, perfect for a fast meal.

• 4 chicken breasts, about 8 ounces each
• 2 tablespoons Chicken Spice (page 23)
• 6 cups Cajun Sausage
• Dressing (page 122)
• 2 cups White (Velouté) Sauce (page 52)
• Paprika

Preheat oven to 500 degrees. Trim any fat, skin, and gristle from the chicken breast. Lightly coat the chicken breast with the Chicken Spice. Lay the chicken flat in a greased pie pan, skin side up. Bake uncovered until just done, about 5 to 8 minutes. Heat the Cajun Sausage Dressing in the oven with the chicken.

Spread the hot dressing on a dinner plate and set the cooked chicken on top of it. Cover with the White (Velouté) Sauce and sprinkle a dash of paprika on top to garnish.

Makes 4 servings.

Page 104 of The Double Musky Inn Cookbook
by Bob and Deanna Persons
ISBN 0-88240-619-1, $19.95

Chocolate Pecan Pie

• 3½ cups raw pecan halves
• 1 unbaked Double Musky
• Piecrust (page 133), in a 10-inch pie pan
• ¼ pound butter
• 3 ounces semisweet chocolate
• 5 eggs
• 1 teaspoon vanilla extract
• 1 cup light corn syrup
• 1¼ cups brown sugar
• ¾ teaspoon salt
• Whipped cream for topping

Preheat oven to 400 degrees. Place the pecans in the piecrust and spread them out in an even layer. Melt the butter and chocolate together in a double boiler over simmering water.

In a bowl, beat the eggs, vanilla, and corn syrup together. Add the melted chocolate, brown sugar, and salt, and mix well. Gently pour this mixture on top of the pecans.

Bake the pie at 400 degrees for 10 minutes, then turn the oven down to 325 degrees. Cook the pie for another 40 to 50 minutes, or until the center of the pie has set up. Remove the pie from the oven and let it cool.

When the pie has cooled, top each slice with a star of whipped cream. Makes one 10-inch pie.

Page 138 of The Double Musky Inn Cookbook
by Bob and Deanna Persons
ISBN 0-88240-619-1, $19.95

Pumpkin Soup

Delicious, creamy and hearty, this makes a large pot of soup and will be loved by everyone (including the kids).

• 2 tablespoons butter or margarine
• 1 onion, coarsely chopped
• 2 potatoes, coarsely chopped
• 4 large carrots, peeled and sliced thickly
• 2 lbs pumpkin (either fresh or frozen)
• 6 cups chicken or vegetable stock
• 1 teaspoon salt
• 1 tablespoon sugar or 1½ tablespoon artificial sweetener
• ½ cup cream (optional)

Sauté onion in butter or margarine in a large pot on high heat until golden. Add potatoes and carrots and sauté for a few minutes. Add pumpkin and stock and allow to simmer with lid on for at least 1 to 2 hours or until vegetables are soft.

Purée until smooth. Add more water if too thick. Add sugar and salt to taste. (Should have a slightly salty, sweet taste.)

If adding cream, add only after reheating on low heat. Serves 6-8.

Page 24 of Simply Delectable by Sharon Glass
ISBN 1-55868-690-8, $24.95

Hot Spiced Punch

An aromatic drink that is enticing and delicious.

• 1 cup water
• ¾ brown sugar
• Dash of salt
• ¼ teaspoon nutmeg
• ½ teaspoon cinnamon
• ½ teaspoon allspice
• ¾ teaspoon cloves
• 3 quarts Cranberry Juice
• 1 quart pineapple juice
• 2 cups water
• Cinnamon sticks
• Butter

Bring to a boil, 1 cup water, sugar, salt and ground spices. Add juices and 2 cups water to hot spiced syrup and heat to boiling. Serve in mugs with a small bit of butter floating on top of each. Use cinnamon sticks as stirrers. May be kept hot in double boiler.

Page 348 of Cooking Alaskan
By Alaskans
ISBN 0-88240-237-4, $16.95

TO ORDER CALL YOUR LOCAL SALES REP OR CUSTOMER SERVICE AT 800-452-3032 OR YOU CAN E-MAIL US AT SALES@GACPC.COM

Hello all—

This Thanksgiving we at Graphic Arts Center Publishing Company have much to be thankful for, and loyal customers are at the top of the list. This year has been challenging and the support of our customers has been a very bright spot for us all.

We are also pleased to announce that we have reached a tentative agreement with Ingram Book Group to provide back-end services for us. While we will retain our current sales force, this means that our loyal customers will now have world-class, state-of the-art customer service, EDI, and ipage ordering for all Graphic Arts Center Publishing Company titles through Ingram Publisher Services, Inc., with just-in-time fulfillment and shipping through all of Ingram’s four warehouses. This new arrangement is expected to begin during January 2007. We’ll keep you posted on the details, but wanted to share this exciting news now.

Meanwhile, with the feast of the year just weeks away, here are some fresh ideas to help put a twist on the traditional dinner this holiday season.

If you are bored by the usual Thanksgiving fixings, why not try Chicken Breast with Cajun Stuffing and Chocolate Pecan Pie from The Double Musky Inn Cookbook, Pumpkin Soup from Simply Delectable, or Hot Spiced Punch from Cooking Alaskan? These uniquely Alaskan recipes for your culinary endeavors have been provided in the sidebar. We have many cookbooks ranging from down-home cooking to sophisticated fare. For a full listing of our cookbooks go to our Web site at www.gacpc.com

And, watch for the following reprints to arrive later this month, just in time for the holidays: the adult nonfiction titles Two in the Far North and Walking My Dog, Jane, and the illustrated children’s titles Blueberry Shoe, Children of the Midnight Sun (SB), Kumak’s House (HB) and (SB), Sharkabet (SB), and Ten Rowdy Ravens (HB) and (SB). Please read on about press coverage and author events for November.

We at Graphic Arts Center Publishing Company want to wish you and yours a Happy Thanksgiving. Thank you all for your continued support!

Regards,

Mike Jones
Dir. Of Sales and Marketing

• Cooking to Impress Without Stress (Graphic Arts Books, SB 1-55868-772-6) – Reviewed in the October issue of Taste California Travel. “Cooking to Impress Without Stress is a welcome addition to the cookbook collection of anyone in this fast paced day and age who wants to be able to participate in and enjoy his or her own dinner parties.”—Christina Hamlett.
  
  
• The Double Musky Inn Cookbook: Alaska’s Mountain Cajun Cuisine (Alaska Northwest Books®, HB 0-88240-619-1) – The Double Musky Inn was named “Best Restaurant” by Anchorage voters in the October 13th edition of the Anchorage Daily News.
  
  Author Bob Persons was interviewed by KENI-AM radio on October 18. The interview aired October 22nd on several stations in Anchorage, Alaska.

  Reviewed on October 25th by Gin Crawford who was quoted in The Double Musky Inn Cookbook on page 24. “The Double Musky Inn Cookbook, Alaska’s Mountain Cajun Cuisine is the name of the cookbook that makes The Lake Charles American Press and me so proud. Also, let me be the first to tell you, if you should purchase one of these cookbooks, be sure to make the Escargot Stuffed Mushrooms. It has been a couple of years since we’ve been to Alaska . . . but I’ll always remember how delicious the mushrooms were and the magical atmosphere of the place. Lines are out the door, even in the winter—Alaska . . . winter . . . that says a whole lot.”

  Recipes from the cookbook were highlighted in the October issue of Triangle Magazine for Southeast Texas.

• Recess at 20 Below (Alaska Northwest Books®, HB 0-88240-604-3, SB 0-88240-609-4) – Author Cindy Lou Aillaud was named one of several 2006 All-USA Teacher Team in the October 18th issue of USA Today. Recess at 20 Below was named one of her many accomplishments as a teacher.
  Mentioned in the October 22 issue of the Fairbanks Daily News-Miner.

• Running with Champions (Alaska Northwest Books®, SB 0-88240-616-7) – Author Lisa Frederic and her book were reviewed in the October issue of Whisper in the Woods Nature Journal. “Written in a raw, self-deprecating manner, the poetry shines through as she describes the love of the dogs and the thrill of moving with them through an Alaskan landscape that both inspires and challenges.” —Marie Lamothe.
  
  Highlighted in the “Reading the North” section of the Anchorage Daily News on October 15th
  

  
  
  

AUTHORS & BOOKS

• Ann Dixon – Sleeping Lady, Blueberry Shoe, Big Enough Anna, Alone Across the Arctic – She will sign her books at Barnes and Noble in Anchorage, Alaska, on November 11th at 11 a.m.
  
  
• David Fitzgerald – Oklahoma 3 – Author has a full month of events scheduled in Oklahoma. He will sign his book at Full Circle Books in Oklahoma City, on November 17th at 6:30 p.m., at Steve’s Books in Tulsa, on November 18th at 2:00 p.m., at Brace Books in Ponca City, on November 19th at 2 p.m., at Best of Books in Edmond, on November 30th at 5:30 p.m., and at Sadler Book and Teaching Supply in Lawton, on December 2nd at 1 p.m.
  
  
• George Guthridge – The Kids from Nowhere – Author will begin the weeklong launch of his new book at Title Wave Books in Anchorage, Alaska, on November 27th at 7:30 p.m. Then he will read and sign his book at the UAA Bookstore in Anchorage, Alaska, on November 28th at 10:00 a.m., at Borders Books and Music in Anchorage, Alaska, on November 29th at 6:30 p.m., and at Fireside Books in Palmer, Alaska, on November 30th at 5:30 p.m.
  
  
• Larry Kaniut – Alaska Bear Tales, More Alaska Bears – Author will sign his books at Barnes and Noble in Anchorage, Alaska, on November 11th at 1 p.m.
  
  
• Mr. Whitekeys – Mr. Whitekeys’ Alaska Bizarre, Elvis Presley’s Pharmacist Was My Sunday School Teacher – Author will sign his books at Title Wave Books in Anchorage, Alaska, on November 11th at 1 p.m.
  

SHOWS & CONVENTIONS

• PubWest National Publishing Conference and Book Industry Trade Show – Denver, Colorado, November 2-4, 2006 www.pubwest.org
  
  
  

These cookbook titles will be perfect for the holiday season! Enjoy

		Cooking to Impress without Stress Annabel Langbein Graphic Arts Books Softbound, 1-55868-772-6, $18.95 Cooking to Impress without Stress brings the dinner party into practical focus. Both inspiration and workbook, it unravels the event into a series of easy-to-manage components, so both cook and guests can relax. Winner of the Gourmand World Award
		The Alaska Heritage Seafood Cookbook by Ann Chandonnet Alaska Northwest Books® Softbound, 0-88240-469-5, $19.95 The Alaska Heritage Seafood Cookbook stands out . . . As much fun to read as it is to cook with. —The Washington Times
		Northwest Homegrown Cookbook Series: Stone Fruit by Cynthia Nims Illustrations by Don Barnett WestWinds Press® Softbound, 1-55868-602-9, $14.95 This lovely addition to the Northwest Homegrown Cookbook Series shares all the secrets to cooking with stone fruit: cherries, nectarines, apricots, plums, and peaches.
		Northwest Homegrown Cookbook Series: Salmon Cynthia Nims Illustrations by Don Barnett WestWinds Press Softbound, 1-55868-861-7, $14.95 As with her first three books, Cynthia tells the story of Northwest cuisine—in this case salmon—including a long list of recipes to choose from and, as always, plenty of tips for buying, storing, and cooking salmon.