1. Baked
Chicken
2. Baked
Pasta With Fontina
3. Banana
Muffins
4. Basil
Orange Chicken
5. Butterscotch
Brownies with Caramel Icing
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1.
Meat and Poultry:
Baked Chicken
from River Road Recipes II...
A Second Helping
___________________________________
INGREDIENTS:
1 (3 pound) chicken
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon paprika
1/4 cup butter or margarine
1 (10-3/4 ounce) can cream of chicken soup
1 (4 ounce) can mushrooms, undrained
1 tablespoon white wine
TO PREPARE:
Cut chicken in quarters. Combine flour, salt,
pepper and
paprika in a paper bag. Add chicken and shake to
coat. In
a 425 degree oven, melt butter in a shallow baking dish
which is just large enough to hold chicken.
Arrange
chicken in the baking dish skin side down. Bake,
uncovered, for 30 minutes. Remove dish from oven
and turn
chicken over. Reduce oven to 375 degrees.
Combine soup,
mushrooms and wine in a small saucepan. Heat and
stir
until blended. Pour over chicken. Bake 35
minutes more.
Stir in a little water during baking if more gravy is
desired.
SERVES 4
___________________________________
Copyright 1994 The Junior League of Baton Rouge, Inc.
All
rights reserved.
Visit The Junior League of Baton Rouge web site
(http://www.jlbtr.org/river.htm) to purchase copies of
River Road Recipes II and other fine cookbooks, or call
(225) 924-0298.
The Junior League of Baton Rouge, Inc. is an
organization
of women committed to promoting voluntarism, developing
the
potential of women and to improving the community
through
the effective action and leadership of trained
volunteers.
Its purpose is exclusively educational and charitable.
All
proceeds from League fundraising efforts, including from
the sale of River Road Recipes II, are returned to the
community.
Source:
DailyInbox
------------------------------------------------------
2. Baked Pasta With Fontina
Provolone cheese can be substituted for the
Fontina in this
recipe.
Serves 4
2 teaspoons Olive oil
1/2 teaspoon Garlic, minced
1 medium Onion, diced
1 Eggplant, peeled and diced
1 Tablespoon Tomato paste
1/4 cup Chicken broth
6 ounces Penne pasta (dry)
1 Tomato, chopped
1 cup Fontina, grated
Heat the oil in a heavy pan. Add the garlic and onion.
Cook
for 4 minutes over medium heat. Add the eggplant and
cook
until soft. Add the tomato paste and broth. Simmer for
10
minutes. Set aside. Add the pasta to boiling water and
cook
until tender (about 7-10 minutes). Drain and rinse with
cold water. Add the pasta to a casserole dish. Cover
with
the eggplant & onion sauce. Top with the chopped
tomato and
Fontina. Cover. Bake at 375 for 15 minutes.
Source: Nick Sundberg
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3.
Appetizers, Salads and Breads:
Banana Muffins
From the Houston Junior League Cookbook
___________________________________
INGREDIENTS:
1/2 cup shortening
1 cup sugar
2 eggs
1 cup mashed ripe bananas (2 or 3 bananas)
1-1/2 cups sifted flour
1 teaspoon nutmeg
1 teaspoon baking soda
2 teaspoons hot water
1 teaspoon vanilla
TO PREPARE:
Cream shortening and sugar. Add eggs and bananas;
mix
well. Stir in flour and nutmeg. Dissolve
soda in hot
water; add to banana mixture. Stir in vanilla.
Fill
greased muffin pans, or paper baking cups, about half
full.
Bake in 350 degree oven for about 20 minutes, or until
golden brown. These are a favorite for children's
school
lunches, and stay moist and fresh quite a long time.
YIELD: 24 medium muffins
___________________________________
Copyright 1992 The Junior League of Houston, Inc.
All
rights reserved.
Visit The Junior League of Houston web site
(http://www.jrleaguehou.org/cookbooks) to purchase
copies
of the Houston Junior League Cookbook and other fine
cookbooks, or call (713) 627-COOK.
The Junior League of Houston, Inc. is an organization of
women committed to promoting voluntarism, developing the
potential of women and to improving the community
through
the effective action and leadership of trained
volunteers.
Its purpose is exclusively educational and charitable.
All
proceeds from League fundraising efforts, including from
the sale of the Houston Junior League Cookbook, are
returned to the community.
Source:
DailyInbox
------------------------------------------------------
4. Meat and Poultry:
Basil Orange Chicken
from True Grits...
Tall Tales and Recipes from the New South
___________________________________
INGREDIENTS:
8 boneless skinless chicken breast halves
1/3 cup orange juice
3 tablespoons canola oil
3 tablespoons honey
2-1/4 teaspoons chopped fresh basil or 3/4 teaspoon
dried basil
3 tablespoons vegetable oil
TO PREPARE:
* Rinse the chicken and pat dry. Place in a
sealable plastic food storage
bag.
* Pour a mixture of the orange juice, canola oil, honey
and basil over the
chicken, tossing to coat; seal tightly.
* Marinate in the refrigerator for 6 to 8 hours, tossing
occasionally.
Drain, reserving the marinade.
* Brown the chicken on both sides in the vegetable oil
in a skillet;
drain. Arrange the chicken in a glass baking dish.
Pour the reserved
marinade over the chicken.
* Bake at 350 degrees for 25 minutes or until tender.
Serve hot or cold.
SERVES 8
___________________________________
Copyright 1995 The Junior League of Atlanta, Inc.
All rights reserved.
Visit The Junior League of Atlanta web site
(http://www.jlatlanta.org/cookbooks.stm) to purchase
copies of True Grits
and other fine cookbooks, or call (404) 233-4767.
The Junior League of Atlanta, Inc. is an organization of
women committed
to promoting voluntarism, developing the potential of
women and to
improving the community through the effective action and
leadership of
trained volunteers. Its purpose is exclusively
educational and charitable.
All proceeds from League fundraising efforts, including
from the sale of
True Grits, are returned to the community.
Source:
DailyInbox
------------------------------------------------------
5.
Desserts:
Butterscotch Brownies with Caramel Icing
from Traditions
A Taste of the Good Life
___________________________________
INGREDIENTS for Brownie:
4 Tablespoons butter, melted
1 cup dark brown sugar
1 egg
3/4 cup flour
1 teaspoon baking powder
1/2 teaspoon vanilla
1/2 teaspoon salt
1/2 cup chopped nuts
INGREDIENTS for Caramel Icing:
1/2 cup butter
1/2 cup dark brown sugar
1/4 cup Half and Half or milk
1-3/4 cups to 2 cups powdered sugar
1 teaspoon vanilla
Pinch of salt
TO PREPARE:
Preheat oven to 350 degrees. Mix all brownie
ingredients
and spread in a buttered 8 x 8 pan. Bake for 25
minutes.
Cool in pan and spread with caramel icing. Cut
into
squares. To make icing, melt butter and cook until
brown.
Add brown sugar and continue cooking, stirring until
sugar
is completely melted. Pour in Half and Half (or
milk) and
stir. Cool. Add powdered sugar, vanilla and
salt. Beat
until thick enough to spread.
YIELDS: 12 brownies
___________________________________
Copyright 1983 The Junior League of Little Rock, Inc.
All
rights reserved.
To purchase copies of Traditions, call the Junior League
of
Little Rock at (501) 666-0658 or order by mail at P.O.
Box
7453, Little Rock, AR 72217. The cost is $18.95
plus $4.00
shipping/handling for first book ($2.00 each additional
book). You may also purchase copies of any of the
Junior
League of Little Rock cookbooks through their website
(http://www.jllr.org).
The Junior League of Little Rock, Inc. is an
organization
of women committed to promoting voluntarism, developing
the
potential of women, and improving the community through
the
effective action and leadership of trained volunteers.
Its
purpose is exclusively educational and charitable.
Proceeds from the sale of Traditions support the
projects
and programs of the Junior League of Little Rock, Inc.
