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+%
+% Copyright 2016 (c) Anna Schumaker.
+%
+\documentclass{../recipe}
+
+\recipeName{Cajun Chicken Cakes}
+\recipeServes{4}
+\recipeServingSize{2 cakes}
+\recipeSourceBook{Cooking Light: The Essential Dinner Tonight Cookbook}{321}
+
+\begin{document}
+\begin{ingredients}
+\addIngredient{1 cup}{breadcrumbs}
+\addIngredient{\quarter cup}{chives, chopped}
+\addIngredient{3 tablespoons}{mayonnaise}
+\addIngredient{1 teaspoon}{Cajun seasoning}
+\addIngredient{2 large}{eggs}
+\addIngredient{1 pound}{ground chicken}
+\addIngredient{2 teaspoons}{canola oil}
+\end{ingredients}
+
+\begin{steps}
+\addStep{Combine \ingredient{breadcrumbs}, \ingredient{chives},
+	 \ingredient{mayonnaise}, \ingredient{Cajun seasoning}, and
+	 \ingredient{eggs} in a \textbf{medium} bowl.
+	 Add \ingredient{chicken}.  Mix well.}
+\addStep{Divide \ingredient{chicken mixture} into \textbf{8 portions}, shaping
+	 each into a \textbf{\half inch thick} disk.}
+\addStep{Heat \ingredient{oil} in a large, nonstick skillet over
+	 \textbf{medium} heat.  Add \ingredient{chicken} and cook
+	 \textbf{7 minutes} on \textbf{each side}, or until done.}
+\end{steps}
+
+\addSuggestion{Sauce}{Simple Horseradish Aioli.}
+\addSuggestion{Side}{Steamed asparagus}
+\addReheating{Reheat \ingredient{two cakes} in skillet over \textbf{medium-low}
+	      heat \textbf{7 minutes} on each side, or until warmed.}
+\end{document}