Girlfriends Forever

Girlfriends Forever

4.6 8
by Susan Branch

From everyone's favorite girlfriend, the author of "The Heart of the Home, " comes a celebration of friendship, happiness, and healthy, low-fat recipes—illustrated with all-new, enchanting watercolor images.See more details below


From everyone's favorite girlfriend, the author of "The Heart of the Home, " comes a celebration of friendship, happiness, and healthy, low-fat recipes—illustrated with all-new, enchanting watercolor images.

Product Details

Little, Brown and Company
Publication date:
Edition description:
1 ED
Product dimensions:
7.75(w) x 9.37(h) x 0.50(d)

Read an Excerpt

Help one another is part of the religion of our sisterhood.

-Louisa May Alcott

What do women talk about? Women's conversation starts in the middle, goes to the beginning, & doesn't have an end. We stop talking as we part & pick up right where we left off when we meet again. What do we talk about? Big things & little things: world peace, children, food, art, money, love, work, spirituality, movies & men, for starters. So that's how this book works - no beginning, no end, you can start in the middle & work from the inside out if you like. It goes from chocolate to heartbreak to boyfriends & back again. Talking to our girlfriends cheers us up & makes us feel connected. This book is here to help you fight off the "lonelies" when there are no girlfriends around - which, hopefully (thankfully) is rare.


Frozen Flower Bowl

This just screams "Girl Party" - an ice bowl decorated with flowers & herbs & filled with the fruit of the season. Perfect for showers, lunches, birthdays - even lunch.


To make the bowl: clean out a spot in your freezer (good luck). Fill a bowl part way with water; drop in a cup or so of fresh flower blossoms, herbs, berries, or leaves. Put a smaller bowl in the big bowl & fill the little bowl with ice cubes to weigh it down. Cover the whole thing with a clean dish towel & tie it all up with string (to keep bowls in place as water expands). Freeze overnight. 20 min. before serving remove from freezer, unwrap & allow to sit at room temp. Seperate bowls & fill with chilled fruit - drizzle Orange Dressing over all & toss gently. Set ice bowl in shallow dish & serve.

Orange Dressing

3/4 c. fresh orange juice

1 Tbsp. o.j. frozen concentrate

1 Tbsp. orange zest

Combine dressing ingred. in a small saucepan; simmer; reduce to 1/2 c. Remove from heat & chill.


Summer Favorite:

Watermelon Balls, Blueberries, Strawberries, Canaloupe Balls Red Grapes, Mango Chunks, Mint Sprigs.

Autumn Favorite:

Pears, Pomegranite Seeds, Green Grapes, Toasted Walnuts, Thin Iced Rings Of Red Onion, Dry Crumbled Blue Cheese

Use autumn leaves for bowl

Tropical Favorite:

Banana Slices, Pineapple Chunks, Kiwi Fruit, Mango, Star Fruit, Shredded Coconut, Shopped Macadamia Nuts


Pork Tenderloins with Apples & Cider Lentils

547 Cal * 11 G. Fat * 57 G. Protein * 463 MG. Sodium * 57 G. Carbo. * 20 G. Fiber

Serves 8

Only 2 Tbsp. added fat (olive oil) but it's a dinner you'd be proud to serve at any special occasion. Fun to cook: Put 2 lg. skillets & a lg. saucepan on top of the stove — make lentils first, start the pork, then the sauce.


Cider Lentils

1 lb. tiny black lentils

1 1/2 c. water

1 1/2 c. apple cider

2 tsp. chicken bouillon (paste)

3 whole cloves

2 bay leaves

1 sm. onion, minced

salt & pepper

Combine all ingred. (except s & p) in a lg. saucepan & bring to a boil. Reduce heat, cover & bring to a boil. Reduce heat, cover & simmer 40-45 min. till taste — remove bay leaves.

Pork Tenderloins

3 lbs. pok tenderloins

2 Tbsp. olive oil

4 or 5 lg. shallots, peeled & halved

salt & pepper

Pat pork dry, salt & pepper. In a lg. skillet over high heat, brown meat & shallots well on all sides. Cook until instant-read thermometer registers 150 degrees in thickest part. Remove to serv. plate, cover w/foil & let sit 10 min. before carving. (save pan for finishing sauce.)

Apple Sauce

1 1/2 c. apple cider

1 tsp. cinnamon

3 green apples, peeled & sliced in 1/2" wedges

1 1/2 Tbsp. minced fresh ginger

1/2 tsp. ground sage

3/4 c. dry white wine

3 c. chicken stock or broth

zest of 1 orange

1 tsp. arrowroot

Put 3/4 c. cider, cinnamon & apples in lg. skillet, simmer 2-3 min. till apples are just soft, remove them from pan & set aside. Add in rest of cider. Remove browned shallots from pork pan; chop & add to cider w/ginger, sage, & wine. Boil 4 min. Add chicken stock, boil & reduce by half. Add zest, whisk in arrowroot. Pour off fat from pork pan; pour sauce into pan & scrape up any bits of meat — add in apples & reheat. Slice pork, arrange on plates w/lentils, spoon sauce over pork & enjoy.


Marvelous Mushroom Soup

148 Cal * 3 G. Fat * 12 G. Protein * 827 MG. Sodium * 19 G. Carbo. * 4 G. Fiber

Makes 8 Servings


3 med. onions, peeled & thinly sliced

1 Tbsp. olive oil

1 clove garlic, minced

6 c. chicken stock, homemade (p. 86) or canned

1 lb. mushrooms, mixed, shütake & baby bell, or ?

1/4 c. tomato paste

1/4 c. white port

1 1/2 tsp. salt

1/2 tsp. freshly ground pepper

1 tsp. Parmesan cheese per serving

Slice onions very thinly & sauté in olive oil for about 1 hr. — add garlic about halfway through & continue cooking until slightly caramelized & very soft. Add stock, sliced mushrooms & all other ingred. except cheese. Simmer gently for 1/2 hr. Serve w/ Parmesan & Garlicky Bagel Toasts.

Copyright © 2000 Susan Branch

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