1. Baked
Mushroom Rice Recipe
2. Banana
Split Cake
3. Beef
Mexicale Dip
4. Belgian
Waffles with Cherry Sauce
5. Bleu
Cheese Salad Sherbet
------------------------------------------------------
1. Baked Mushroom
Rice Recipe
A tasty rice dish perfect
for any season
From "Portland’s
Palate...A Collection of
Recipes from the City of
Roses," published in
cooperation with your Daily InBox
newsletter.
INGREDIENTS:
1 cup rice, uncooked
1/2 cup green onions, sliced,
including tops
1 tablespoon butter
1/2 pound fresh mushrooms, thinly
sliced
1-1/2 cups chicken broth or stock
1/2 cup dry sherry
1 teaspoon salt
1/2 teaspoon freshly-ground black
pepper
TO PREPARE:
Preheat oven to 375 degrees.
Butter a 7 x 11-inch baking dish
and pour in uncooked rice.
In a medium saucepan, saute green
onions in butter until softened.
Add mushrooms and continue to
saute until mushrooms are
softened. Pour in chicken
broth, sherry, salt and pepper.
Bring to a boil, remove from heat
and pour over rice in baking dish.
Cover baking dish, and bake in a
375-degree oven for 25 to 30
minutes or until rice is done.
SERVES: 6 Copyright 1992 The
Junior League of Portland, Oregon,
Inc. All rights reserved.
To purchase copies of From
Portland’s Palate . . . A
Collection of Recipes from the
City of Roses, visit the Junior
League of Portland, Oregon web
site or call (503) 297-6364.
Source: DailyInbox
------------------------------------------------------
2. Banana Split Cake
1-1/2 cups HONEY MAID Graham
Cracker Crumbs
1 cup sugar, divided
1/3 cup butter, melted
2 pkg. (8 oz. each) PHILADELPHIA
Cream Cheese, softened
1 can (20 oz.) crushed pineapple,
drained
6 medium bananas, divided
2 cups cold milk
2 pkg. (4-serving size each)
JELL-O Vanilla Flavor Instant
Pudding & Pie Filling
2 cups thawed COOL WHIP Whipped
Topping, divided
1 cup PLANTERS Chopped Pecans
MIX crumbs, 1/4 cup of the
sugar and the butter; press firmly
onto bottom of 13x9-inch pan.
Freeze 10 min.
BEAT cream cheese and
remaining 3/4 cup sugar with
electric mixer on medium speed
until well blended. Spread
carefully over crust; top with
pineapple. Slice 4 of the bananas;
arrange over pineapple.
POUR milk into medium bowl.
Add dry pudding mixes. Beat with
wire whisk 2 min. or until well
blended. Gently stir in 1 cup of
the whipped topping; spread over
banana layer in pan. Top with
remaining 1 cup whipped topping;
sprinkle with pecans. Refrigerate
5 hours. Slice remaining 2 bananas
just before serving; arrange over
dessert. Store any leftover
dessert in refrigerator.
Source: Avixen4u2
------------------------------------------------------
3.
Appetizers, Salads and Breads:
Beef Mexicale Dip
from To Market, To Market...
A Collection of Kentucky Recipes
___________________________________
INGREDIENTS:
3 tablespoons butter
3 tablespoons flour
1 cup milk
1 jar (8 ounces) pasteurized
process cheese spread
1 pound ground beef
Tomato sauce (to moisten)
1 can (4 ounces) green chilies
Chili powder
Cumin
Garlic salt
TO PREPARE:
1. Melt butter in top of
double boiler. Add flour and
milk; stir with wire whisk until
thickened. Add cheese and
stir until melted.
2. Brown meat in skillet.
Drain fat. Add enough tomato
sauce to moisten.
3. Add chopped chilies to
meat mixture. Season to
taste
with chili powder, cumin, and
garlic salt.
4. Combine cheese and meat
mixtures. Mix well.
5. Serve warm in chafing
dish with assorted corn chips for
dipping.
YIELD: 24 servings
___________________________________
Copyright 1984 The Junior League
of Owensboro, Kentucky,
Inc. All rights reserved.
To purchase copies of To Market,
To Market, call the Junior
League of Owensboro, Kentucky at
(270) 683-1430 or order by
mail at P.O. Box 723, Owensboro,
KY 42302-0723. The cost
is $18.00 plus $2.00
shipping/handling (Kentucky
residents
should add 6% sales tax).
The Junior League of Owensboro,
Inc. is an organization of
women committed to promoting
voluntarism and to improving
the community through the
effective action and leadership
of trained volunteers. Its
purpose is exclusively
educational and charitable.
The Junior League of Owensboro
reaches out to women of all races,
religions, and national
origins who demonstrate an
interest in and a commitment to
voluntarism.
Money raised by the sale of To
Market, To Market furthers
our purpose, to improve the lives
of children and families,
and projects of the Junior League
of Owensboro, Kentucky,
Inc.
------------------------------------------------------
4. Belgian Waffles
with Cherry Sauce
Cherry Sauce:
1/4 c Sugar
2 ts Cornstarch
1/8 ts Cinnamon
1/2 c Orange juice
2 c Sweet cherries, pitted and
halved
1 ts Grated orange peel
Sweetened whipped cream
Waffles:
2 c Flour
2 tb Sugar
1 1/2 ts Baking powder
1/2 ts Salt
2 c Milk
1/2 c Melted butter/margarine
4 Egg separated
For Cherry Sauce: Combine sugar,
cornstarch and cinnamon; add
orange juice, cherries and orange
peel. Bring to a boil over medium
high heat; boil until thickened.
Serve warm cherry sauce over
waffles; top with sweetened
whipped cream.
For Waffles: Combine flour, sugar,
baking powder and salt. Combine
milk, melted butter and egg yolks.
Add to dry ingredients; stir just
to moisten. Fold in stiffly beaten
egg whites. Bake in waffle iron
according to manufacturer's
directions. TIP: Belgian waffles
can be made ahead and frozen in
freezer proof plastic bags or
aluminum foil. Toast frozen
waffles in toaster oven or bake at
325 degrees for 12-15 minutes.
Source: More Mail From Mary
------------------------------------------------------
5.
Desserts:
Bleu Cheese Salad Sherbet
from River Road Recipes II...
A Second Helping
___________________________________
INGREDIENTS:
1-1/2 cups sugar
3/4 cup lemon juice
1 cup light cream
1 (4-ounce) package Bleu cheese,
crumbled
2-1/2 cups milk
TO PREPARE:
Combine sugar and lemon juice.
Blend cheese, milk and
cream. Add to sugar mixture.
Pour into 2 ice cube trays.
Freeze until firm. Break
into chunks and beat with mixer
until smooth. Return to
trays and freeze until firm.
Serve sherbet in small scoops with
fresh fruit.
SERVES: 6 to 8
___________________________________
Copyright 1994 The Junior League
of Baton Rouge, Inc. All
rights reserved.
Visit The Junior League of Baton
Rouge web site
(http://www.juniorleaguebr.com) 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.
