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Recipes From Junior League Cookbooks

Updated on January 15, 2015

Junior League Cookbooks - Why I Love 'Em

Some of the tastiest recipes I've ever prepared have come from Junior League cookbooks. They're typically tested over and over by Junior League members so you can be assured of an accurate recipe.

I'll start by introducing you to my personal favorites and, from time to time, will add more recipes and more feature more cookbooks from other Junior Leagues.

A Word About Junior Leagues

The first Junior League was founded in New York City in 1901 by Mary Harriman, a young debutante who gathered a group of 80 women to work to improve literacy, nutrition and the health of children of immigrants living on the Lower East Side of Manhattan. Eleanor Roosevelt, Mary's friend, joined the group in 1903.

Today there are more than 161,000 Junior League members throughout the world making a difference in their communities by identifying needs and filling them.

Junior Leagues earn money for their projects by hosting fundraising events, by operating thrift shops and by publishing and selling cookbooks highlighting regional cuisine and time-tested recipes of their members.

Visit The Association of Junior Leagues International for more information.

Helping Rebuild New Orleans

Watch this inspiring video to see how the Association of Junior Leagues International made a difference by working with Habitat for Humanity to help rebuild after Hurricane Katrina.

Monterey Jack Wafers

Simple, Delicious & Fancy Schmancy

I have two cookbooks from the Junior League of Kansas City, Missouri: Beyond Parsley and Above & Beyond Parsley.

They're both beautiful books and the recipes range from so-easy-and-delicious-you-won't-believe-it to recipes for "seasoned cooks".

Here are a couple of my "so-easy..." favorites:

MONTEREY JACK WAFERS

"Light and lacy and couldn't be easier. Fabulous with cocktails, soups and salads."

Simple, simple, simple...delicious and a real conversation starter. Make lots!

1-pound Monterey Jack Cheese

Cut cheese into 1/4-inch slices, then into circles or squares approximately 1-1/2 inches in diameter. On a non-stick cookie sheet, space at least 3 inches apart. (This is important as they spread while baking.) Bake 10 minutes at 400 degrees. Do not overbake. Remove immediately and allow to cool. Store wafers in airtight cookie tin.

Makes 36-48 wafers

NOTE: This recipe works only with Monterey Jack cheese. Be sure to cut the jack cheese into 1/4 inch thick slices because they will be paper-thin when baked so they need to be cut a little thicker.

Raspberry Sherbet
Raspberry Sherbet

Raspberry Sherbet

Another Beyond Parsley Offering

This simple dessert is one of our favorites. I like to serve Raspberry Sherbet in these antique champagne glasses that my husband inherited from an aunt. A few fresh berries and a mint sprig or two and "voila"...

RASPBERRY SHERBET

1 10-ounce package frozen raspberries, thawed and mashed

1 scant cup sugar

1 cup sour cream

1/2 teaspoon vanilla

Combine all ingredients in a covered freezer-safe container and freeze.

4-6 servings

Elegant Serving Pieces

Serve your most special desserts in an antique bowl or platter.

Classic Wild Rice Soup

From Above & Beyond Parsley - The Junior League of Kansas City, Missouri

Photo courtesy of Northern Transplant

This is a wonderful soup...I've substituted cooked chicken for the ham but it's great either way. If I use the chicken, I cut it in bite-size pieces and add with the cream and Worcestershire sauce.

CLASSIC WILD RICE SOUP

"This soup doubles easily..."

1/2 cup uncooked wild rice

5 slices bacon, chopped into 1/2-inch pieces

3 cloves garlic, pressed

1 onion, finely chopped

3 celery stalks, finely chopped

1 carrot, finely chopped

2 cups chicken broth

2 cups half-and-half

1/2 teaspoon Worcestershire sauce

1/4 pound diced ham

Run cold water over rice for 1 minute in strainer. Set aside.

Cook bacon and garlic in a large saucepan until partially browned. Add onion, celery and carrot. Cook and stir for 8 minutes until tender. Drain fat. Add drained rice and chicken broth. Bring to a boil. Reduce heat and simmer for 40 minutes or until rice is tender. Add water to thin if necessary. Stir in cream and Worcestershire sauce and cook over medium heat, stirring occasionally until heated (approximately 5 to 10 minutes). Sprinkle with ham and serve.

Serves 8

Poppyseed Dressing

From The Pride of Peoria Cookbook - The Junior League of Peoria, Illinois

This cookbook has many, many of my favorite recipes. Here are just two of them.

POPPYSEED DRESSING

3/4 cup cider vinegar

1 cup oil

6 Tablespoons sugar

1 small onion, finely grated

1 teaspoon dry mustard

1 teaspoon salt

1 teaspoon poppyseed

1 teaspoons lemon juice

Blend all ingredients together and refrigerate. Serve on fresh spinach; top with chopped bacon and hard-cooked eggs.

I have to confess a tendency to "tweak" recipes and I have "tweaked" this recipe by using a little walnut oil and/or peanut oil and I've added a Tablespoon of honey plus an additional teaspoon of poppyseeds. It's delicious either way, though.

Barbecue Brisket for Buffet

A Delicious Entrée for Entertaining - From the Pride of Peoria Cookbook

Photo courtesy of GreggWithTwoG's

This recipe requires advance planning but it is SO worth it. The sauce keeps indefinitely in the refrigerator and the meat freezes well.

BARBECUE BRISKET FOR BUFFET

1 (5-6 pound) beef brisket

1 bottle (5 ounces) worcestershire sauce

1-1/2 to 3 ounces liquid smoke

1 teaspoon garlic salt

1/2 teaspoon pepper

1 teaspoon seasoning salt

SAUCE:

1 cup catsup

1/3 cup worcestershire sauce

3/4 cup brown sugar

1 Tablespoon lemon juice

Combine worcestershire sauce, liquid smoke, garlic salt, pepper, and seasoning salt. Cover meat with this mixture and marinate in an airtight bowl for 24 hours or longer, turning several times.

Place meat in baking pan with marinade. Cover loosely with foil. Bake at 450 degrees for 30 minutes. Turn oven down to 225 degrees and continue to cook for 1 hour per pound of meat. If brisket is very lean, increase baking time to 1 hour and 20 minutes per pound of meat. Turn meat occasionally while baking. Chill meat and slice thin.

Make sauce: Add enough water to meat juices to make 2 cups liquid. Add sauce ingredients and cook 5 minutes.

To serve: Pour sauce over sliced meat and heat at 350 degrees until hot. Serve on small buns as a sandwich or as a main dish.

The Pride of Peoria is available at Amazon

Besides the Barbecue Brisket and Poppyseed Dressing recipes, you'll find a traditional recipe for Yugoslavian Potica...two delicious recipes for Carrot Cake (I love them both)...and a chapter which includes recipes to prepare complete menus with an International flair (French, Lebanese, Hungarian, South American, etc.)

Don't miss this chance to own this...you'll love this cookbook!

Turkey Imperial

From A Bouquet of Flowers Cookbook - The Junior League of Wheaton, Illinois

Photo courtesy of digipam

NOTE: I've tried to find a link to this cookbook but so far there's nothing listed either in Amazon or on eBay. Still, you may be able to locate a copy through a resale shop or thrift store.


This wonderful recipe is also perfect for entertaining. The person who submitted the recipe to the Wheaton Junior League noted that it's their family's tradition Christmas Eve main course. Or it would be excellent for New Year's Eve. Or any large gathering. It's good to prepare this the day before

Serves 16

TURKEY IMPERIAL

6 lb. turkey breast

1 teaspoon peppercorns

3 ribs celery with leaves

4 green onions, divided

3 carrots

1-1/2 cup butter, divided

1-1/4 cup flour

1 teaspoon salt

1 teaspoon white pepper

3 cups half & half, scalded

2 green peppers, chopped

8 ounces mushrooms, sliced

3 ounce jar pimentos

1 cup dry white wine (or try a dry marsala wine)

Parsley

Simmer turkey breast with peppercorns, celery, 2 green onions and carrots in water to cover, about 4 to 5 quarts, until tender, about 2-1/2 hours. Cool and dice turkey into large chunks.

Strain stock and reserve for sauce. Prepare sauce by melting 1 cup butter in large, heavy saucepan. Blend in flour, salt and white pepper. Gradually add reserved broth and half & half and cook, stirring constantly until thickened and smooth. Sauté 2 chopped green onions, green pepper and mushrooms in 1/2 cup butter. Add to sauce with pimento, turkey and wine. Taste for seasonings. Heat through and turn into chafing dish or individual shell dishes. Garnish with parsley and pimento.

And here's another excellent Junior League Cookbook:

Soupcon II - From the Junior League of Chicago

Soupcon II More Seasonal Samplings From the Junior League of Chicago
Soupcon II More Seasonal Samplings From the Junior League of Chicago

I've used this cookbook so much that the pages are starting to loosen! The Hot Brandied Cocoa is especially delicious.

 

If you've got a favorite Junior League cookbook or recipes that have come from them, please share...

Thanks for stopping by - please leave a note...

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    • RuthCoffee profile image

      RuthCoffee 8 years ago

      Excellent organization, and great recipes too. Going to half to give some of these a whirl.

    • Paula Atwell profile image

      Paula Atwell 8 years ago from Cleveland, OH

      Welcome to the Comfort Food Group.

    • profile image

      julieannbrady 8 years ago

      You know Cheryl, I've got the coolest cookbook from the Jaguars women -- it is beautifully printed BUT I've never used it! Must crack that baby out. Love your lens. Will have to try the Monterey Jack Wafers as I love that type of cheese.

    • ArtSiren LM profile image

      ArtSiren LM 8 years ago

      Very nicely designed and laid out lens. The wild rice soup looks nice. :)

    • profile image

      anonymous 8 years ago

      Monterey Jack, I can remember when I would walk into a grocery store in Canada and ask for Monterey Jack cheese and they looked at me like I came from another planet. How thing change.

      Thanks for the lens

    • profile image

      anonymous 8 years ago

      The Monroe Pizza from the Junior League of Jackson's Come On In! is to die for!!!!

    • CherylK profile image
      Author

      Cheryl Kohan 7 years ago from Minnesota

      [in reply to spirituality]

      I didn't realize how many people aren't familiar with Junior Leagues. They do so much good here in the USA. I should think of a way to promote them better.

      Katinka, If ever a lens needed blessing, it's this one...thank you very much. :-)

    • thepartyanimal2 profile image

      thepartyanimal2 7 years ago

      NIce Lens and some yummy highlights of some great looking recipes

    • JenOfChicago LM profile image

      JenOfChicago LM 7 years ago

      These recipes sound delicious - I am definitely going to try that hot chocolate!

    • TolovajWordsmith profile image

      Tolovaj Publishing House 5 years ago from Ljubljana

      Never heard about Junior Leagues before. It is good to know there are so many people who care. Great selection of recipes too. Thumbs up!

    • profile image

      poutine 5 years ago

      Thanks for introducing me to the Junio League.

    • CherylK profile image
      Author

      Cheryl Kohan 5 years ago from Minnesota

      @TolovajWordsmith: Thank you, Tolovaj.

    • CherylK profile image
      Author

      Cheryl Kohan 5 years ago from Minnesota

      @poutine: You're welcome, Maria. Thanks for stopping by.

    • profile image

      Namymartyn 5 years ago

      nice lens created by you really appreciable..........

    • NAIZA LM profile image

      NAIZA LM 5 years ago

      What a yummy lens! ~blessed by a Squid Angel.

    • CherylK profile image
      Author

      Cheryl Kohan 5 years ago from Minnesota

      @Namymartyn: Thank you, Namymartyn. I appreciate your visit.

    • CherylK profile image
      Author

      Cheryl Kohan 5 years ago from Minnesota

      @NAIZA LM: You're sweet, Naiza! Thank you so much.

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