Amy and I thought it would be interesting to have others provide the recipes for the chat tonight. We asked for recipes from their favorite Jr. League Cookbook. After I sent out the request for the recipes I got an e-mail back saying some people don't have Jr. League Cookbooks but Sisterhood Cookbooks. So tonight we have recipes from both sources. If you didn't send a recipe for this chat keep watching for an upcoming chats where we will ask you to send us recipes. One chat will be an Easter Buffet and the other will be a Pot Luck Dinner.
Judee

This news letter is from an AOL food chat and is printed here at Recipes From Friends with permission of host Judee.

Welcome back Around Our Kitchen Table. Tonight, we're sharing member's favorite recipe from Jr. League Cookbooks from all over the country. Most cities have a Jr. League dedicated to promoting volunteerism, improving the community in general, and providing leadership roles to women. The Jr. League Cookbook is long standing tradition to raise money to meet their laudable goals. As we know, this fundraising tool has been used by many organizations and these community cookbooks often become the most treasured in our collections. Many of us have probably been published in this type of cookbook filled with tried and true, good home cooking! So, join us for an hour of favorite recipes from our members' kitchens!

Burkecing says “I have other Chicago JL books and Dallas, and Milwaukee, Philadelphia, Baton Rouge, Rochester, NY; New Orleans, Denver and Houston. I have so many favs in the Dallas book and a few in the other books but I thought I'd give you the following two, as they are from me and my sister.”

Soucon I - Junior League of Chicago

Eggnog Pie

2 c light cream or milk
3 eggs, separated
1/2 c sugar
dash salt
1/8 tsp nutmeg
1 envelope plain gelatin
2 T cold water
1-2 T rum
1 tsp vanilla
1/2 c whipping cream, whipped
1 prepared 8-inch crumb crust

Scald cream in a double boiler. Beat yolks with half the sugar until pale. Add salt and nutmeg. Add yolk mixture to cream. Cook, stirring constantly, over simmering water until it coats a spoon. Soften gelatin in water ; add to custard. Stir until dissolved. Strain. Add the rum and vanilla. Chill until it begins to set. Beat whites until stiff. Fold into custard. Fold in whipped cream. Pour into crust; chill until firm. 6-8 servings.
***End of Recipe***

Soupcon II

Zucchini Bisque soup ( made without cream)
1/2 c butter
1 c chopped onion
2 1/2 c chicken broth
1 1/2 c zucchini, shredded
2 tsp. basil
1 tsp salt
1/2 tsp nutmeg
1/4 tsp white pepper

Saute onion n butter until tender. Stir in chicken broth, zucchini and seasonings. Heat to boiling. Puree a portion at a time in food processor; leaving slightly lumpy. Serve hot or cold. serves 6
***End of Recipe***

PapaCookie2000 tells us:

“Sassafras! 10th Anniversary Special Edition 1985 Junior League of Springfield, Missouri, Inc.
This edition was printed in March 1994 and is the 6th printing....only 15,000 copies were made.”

“I love Trout cooked in a cast iron skillet. Growing up we would go camping and catch Trout and clean and cook over campfire in cast iron skillet. Little seasoning, corn meal, and oil and we would enjoy fresh from the lake. I like this recipe from the "Sassafras!" because you cook it over the grill.”

ROARING RIVER GRILLED TROUT PAGE 15
Excellent on a camp-out. The atmosphere enhances the taste!
1/2 c butter
1 medium onion, sliced
2 or 3 whole, cleaned trout
Salt and pepper to taste

HERB MIXTURE
1 tsp chopped fresh dill
1 tsp chopped fresh parsley
1 tsp chopped fresh tarragon
1 tsp chopped fresh thyme
1 tsp chopped fresh rosemary

Spread 1/4 cup of butter in the center of 2 or 3 large pieces of heavy duty foil. Layer half of the onion slices, the whole fresh fish with the cavities salted and peppered, and the remaining half of onion in the foil. Sprinkle with herb mixture and dot generously with the remaining 1/4 cup of butter. Close foil tightly and grill over medium heat: 15 minutes for 1-pound, 25 minutes for 2-pound and 35 minutes for 3-pound fish. Turn 2 or 3 times while cooking. Serves 2 to 3.
***End of Recipe***

Joan Dunbar may not be on AOL but she is supporting our chats by sharing the following recipes.

Artichoke - Oyster Casserole

This dish is definitely for the artichoke and oyster lover.
Prep. time: 25 minutes
Cooking time: 1 hour
Serves: 6-8
Source: Houston Junior League Cookbook
8 large artichokes
3 tablespoons flour 1/2-3/4 cup butter, melted
3 tablespoons green onion, minced
2 1/2 dozen oysters, cut in half
oyster liquor
1 can (7 ounces) mushroom pieces, with liquid
Salt and pepper
bread crumbs butter

Place artichokes in large pan with about 1 inch boiling water. Cover and cook 45 minutes, or until tender. Drain and cool. Scrape meat from leaves and cut hearts in half. Discard leaves and choke portion. Stir flour into melted butter; add onion and cook about 5 minutes. Mix in scrapings from artichoke leaves, oysters, oyster liquor, mushrooms with liquid, salt and pepper. Simmer 10 minutes. Arrange halved artichoke hearts in shallow casserole; add oyster mixture. Top with bread crumbs and dot with butter. Bake at 350 degrees for 15 minutes, or until crumbs are brown.
***End of Recipe***

Baked Curried Chicken and Peaches

Delight your taste buds with this chicken recipe with a hint of peaches which is sure to leave a great impression.
Prep. time: 20 minutes
Cooking time: 25-35 minutes
Serves: 4
Source: Houston Junior League Cookbook

1 large can (1 pound 13 ounces) peach halves
1/4 cup butter
1 teaspoon curry powder, (or more)
1 1/2 - 2 onions, chopped
2 tablespoons wine vinegar
8 chicken breast halves, or pieces of your choice

Drain peaches, saving 1/2 cup syrup. Melt butter, add curry powder and simmer over low heat for about 5 minutes. Remove from heat and add onions, reserved syrup and vinegar. Place chicken in shallow baking dish; cover with sauce. Bake, uncovered, in 350 degree oven for 1 to 1-1/2 hours, basting and turning occasionally. About 15 minutes before serving, place peach halves on top of chicken, baste and bake another 10 to 15 minutes. Serve with rice. Condiments, such as chutney, pineapple, banana, peanuts, coconut and bacon can be served with the curry if desired.
***End of Recipe***

Chalupas

If you like chalupas and want to be able to make homemade ones, this is a delicious recipe.
Prep. time: 25 minutes
Cooking time: 10 minutes
Serves: 6
Source: Houston Junior League Cookbook

6 tortillas
1 cup cooking oil
1/2 pound ground beef 1 tablespoon bacon drippings
1/2 teaspoon cumin
1/4 teaspoon chili powder
1 teaspoon salt
1 1/2 cups refried beans, (refritos)
2 cups grated cheese
Salt and pepper
6 teaspoons onion, finely chopped
3/4 cup fresh tomatoes, chopped
3 cups lettuce, finely chopped

Fry tortillas in cooking oil until crisp; drain and set aside. Sauté ground meat in bacon drippings; mix in cumin, chili powder and salt. Remove from heat. Spread each tortilla with 1/4 cup refritos; layer about 2 tablespoons meat mixture on top of refritos, and sprinkle about 1/3 cup grated cheese over meat. Place on cookie sheet and bake at 350 degrees until thoroughly heated, about 10 minutes. While piping hot, place on 6 individual plates; sprinkle each chalupa with salt and pepper, 1 teaspoon chopped onion, 2 tablespoons chopped tomato, and 1/2 cup chopped lettuce. Serve immediately. (Chalupas are not very successful when done ahead of time.)
***End of Recipe***

Chicken Caribbean

If you like Caribbean chicken, then try this delicious recipe.
Prep. time: 15 minutes
Cooking time: 20 minutes
Serves: 6
Source: Houston Junior League Cookbook

6 quarters of frying chicken
lemon or lime juice, to taste
salt and pepper, to taste
flour
1/4 cup butter
2 tablespoons cooking oil
1 onion, minced
3 tablespoons currants
1 teaspoon finely grated lemon peel
1 teaspoon brown sugar
2 tomatoes, peeled and mashed
1 ripe pineapple, peeled, cored and chopped into tidbits OR 1 can (12 ounces) pineapple tidbits
1 tablespoon rum

Brush chicken quarters with lemon or lime juice; sprinkle with salt and pepper, and dust with flour. Heat butter and oil; add chicken and brown. Reduce heat and cover. Cook slowly until chicken is tender. Add onion, currants, lemon peel, brown sugar and tomatoes. Season with additional salt and pepper. Mix thoroughly and cook gently for another 10 minutes. Make sauce by crushing pineapple to a pulp with all its juice in blender. Simmer pureed pineapple until reduced to a thick sauce. Stir rum into pineapple. Pour over chicken and serve.
***End of Recipe***

Classic Chocolate Mousse

This easy version of the French classic is a must for chocolate lovers of all nationalities.
Prep. time: 20 minutes
Cooking time: 5 to 10
Serves: 6 to 8
Source: Houston Junior League Cookbook

4 1/2 ounces bittersweet chocolate, or semisweet, coarsely chopped
2 tablespoons water
2 tablespoons instant coffee powder
5 large eggs, separated
1/4 cup sugar
1 cup heavy cream
whipped cream, for garnish
Grated semisweet chocolate, for garnish

In the top of a double boiler set over very hot, but not simmering, water, combine the chocolate, water, and instant coffee. Cook, stirring, until smooth and melted. Remove the top of the double boiler from the heat and set aside to cool slightly.
Whisk in the egg yolks on at a time, whisking constantly so that they don’t curdle.
In the clean, dry bowl of an electric mixer set on medium-high speed and using clean, dry beaters, beat the egg whites until foaming. Gradually add the sugar, a little at a time, until the meringue forms stiff peaks.

Using a rubber spatula, fold the meringue into the chocolate mixture.
Whip the cream until almost firm. Fold into the mousse until nearly completely incorporated. A few white streaks in the mousse are acceptable.
Spoon into 6 to 8 dessert dishes. Stemmed glass dishes are prettiest. Cover with plastic and refrigerate for at least 3 hours.

To serve, garnish with more whipped cream and grated chocolate, if desired.
Author: Mrs. Harmon Whittington
***End of Recipe***

Babzgabz told me not everyone has Jr. League cookbooks and said she would like to share some recipes from Jewish Sisterhood Cookbooks. The following are ones she sent.

From Measured Treasures II.
Sisterhood of the Teaneck Jewish Community Center

Easy Blender Pound Cake

3 eggs, beaten
2/3 to 3/4 cups sugar
1/4 lb. soft butter
1 cup cake flour
1 tsp. baking powder
rind from 1 lemon

Place all ingredients into blender. Blend until well mixed! Bake in greased pound cake pan for 45 minutes at 375........
***End of Recipe***

Noodle Cheese Pudding

1/2 lb med. wide noodles
1/2 lb pot cheese
1 small can crushed pineapple
1 tablespoon oil
2 tablespoons sugar
3 tablespoons sour cream
1/2 cup cornflakes
2 eggs slightly beaten

Boil noodles in salted water until soft. drain and rinse.

Mix cheese, pineapple, eggs and sugar and add to noodles. mix well.

Grease a 13x9x2 1/2 pan.

Pour mixture in and spread sour cream on top.

Sprinkle with cornflakes. bake 45 minutes at 350. serves 6

Sauce for Top
1 container frozen strawberries and 1 small can crushed pineapple. Mix together and spoon warm sauce over as you serve it....
***End of Recipe***

Rolled Cabbage

2 medium heads cabbage
3 lbs chopped meat
3 eggs
1 tsp. salt
2/3 cup uncooked rice 1/3 cup matzoh meal
1/4 cup water
1/4 tsp. pepper
1 tsp sour salt
1/3 cup lemon juice
3/4 cup raisins
1/2 cup diced onions
2 28 ounce cans tomato puree
1 can water
1 3/4 cups brown sugar
toothpicks

Core cabbage. Place into boiling water until leave loosen from cabbage. Separate leaves. Beat eggs, and add meat, matzo meal, onion, salt and pepper, rice,1/4 cup water and mix well. Place a tablespoonful or two in each cabbage leaf and roll. Fasten each with a toothpick. Make sure you tuck in sides before you roll so filling doesn't go out.

Put tomato puree, sour salt, lemon juice, water, brown sugar, and raisins in a large pot. Bring to a boil reduce heat and add rolled cabbage carefully into the pot. Simmer and cover 3 hours. Yields 40 stuffed cabbages. Better the next day.
whipped cream. Pour into crust; chill until firm. 6-8 servings.
***End of Recipe***

Zitisweetie23

SPICES AND SPOONS - The Junior Service League of New Port Richey
HERSHEY BAR PIE

6 small chocolate almond bars
16 large marshmallows
1/2 cup milk
1 cup whipping cream
9 inch baked pie shell

Melt above ingredients, except whipping cream in top of double boiler and cool thoroughly. Whip cream until stiff. Fold in the chocolate mixture. Pour into prepared pastry shell. Top with some whipped cream and shaved chocolate bar. Place in refrigerator until serving time. This can be made several days ahead and kept in freezer.
***End of Recipe***

PEANUT BUTTER BARS (NO-BAKE)

1 stick margarine or butter
1/2 cup peanut butter
1 1/2 cups graham cracker crumbs
1 1/4 cups powdered sugar
6 oz. chocolate chips
Melt margarine. Remove from heat and add peanut butter, graham cracker crumbs and powdered sugar. Pat firmly into 9 inch pan or divide dough into cupcake papers in muffin tins. Melt chocolate chips in double boiler and spread on top of pan. Cut immediately. Refrigerate. Tastes just like Reese's Peanut Butter Cups. Recipe can be doubled and put in a 9 x 13 inch pan.