Index
1. Macaroni
and Cheese with a Twist
2. MICROWAVE PINEAPPLE DESSERT
3. Mocha Chai High
4. Multicolor
Southwest Tomato Salad
5. Moussaka
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1. Macaroni and Cheese with a Twist
INGREDIENTS:
1 Tbsp Anchovy Paste
1 tsp sea Salt
1/2 Cup Olive Oil
1 lb. Pasta
1 28 oz. can tomato wedges
10-12 cloves garlic, slivered if possible, crushed if not
8 oz. shredded Cheddar Cheese
8 oz. shredded Gruyere Cheese
1 tsp cayenne pepper (to taste)
DIRECTIONS:
Fill a large pot with water, heat over high heat. When
boiling, add the salt, and add the pasta.
In a large pan, saute over medium heat, saute the garlic and
anchovy paste for 1 to 2 minutes.
Add the tomato wedges and juice to the pan. Simmer
for about 5 minutes. Mix in the shredded cheeses.
Add the cayenne pepper. When the pasta is al dente, add
the pasta to the sauce and cook for 1 or 2 minutes. Salt
and pepper to taste.
Source: Recipe Ross
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2. MICROWAVE PINEAPPLE DESSERT
INGREDIENTS:
16-oz. can crushed pineapple
1-1/2 cups. miniature marshmallows
1/2 box yellow cake mix dry OR 1 box Jiffy Yellow cake mix
1/4 cup melted butter
1/2 cup coconut
1/2 cup pecans
DIRECTIONS:
Layer in the sequence written. Cook in microwave 12
minutes, full power. Can be served warm or cold.
Serve plain or with ice cream or Cool Whip.
Source: Recipe Ross
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3. Mocha Chai High
Ingredients:
4 oz. double strength (2 tea bags) Pacific Chai Spice Flavor,
cold
1/2 oz. Creme de Cacao
1/2 oz. Kahlua
1 oz. heavy cream or milk
ice
Directions:
In a highball glass, combine ingredients over ice. Stir gently.
Serve.
Yield: 1 serving
Source: LOH Recipes
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4. Appetizers, Salads and Breads:
Multicolor Southwest Tomato
Salad
from Colorado Colore:
A Palate of Tastes
____________________________________
INGREDIENTS:
3 pounds ripe cherry tomatoes or teardrop tomatoes
10 medium tomatillos, husks removed, cored, thinly sliced
1 fresh jalapeno chile, seeded and minced
1/4 cup lightly packed fresh cilantro leaves
1/4 cup lime juice
Salt and pepper to taste
Lime wedges
TO PREPARE:
Shop for tomatoes of varied colors. Include some tomatoes
that are 1/2 inch or smaller in diameter. Cut any tomatoes
larger than 3/4 inch in diameter into halves. Combine the
tomatoes, tomatillos, jalapeno chile, cilantro and lime
juice in a bowl and mix gently. Season with salt and
pepper. Serve with lime wedges.
SERVES: 8
___________________________________
Copyright 2002 by The Junior League of Denver, Inc. All
rights reserved.
Visit The Junior League of Denver, Inc. web site
(http://www.jld.org) to purchase copies of Colorado Colore:
A Palate of Tastes and other cookbooks published by the
Junior League of Denver or call (800) 552-9244.
The Junior League of Denver, Inc. is an organization of
women committed to promoting volunteerism and to improving
the community through the effective action and leadership
of trained volunteers. Its purpose is exclusively
educational and charitable. The proceeds from the sale of
Colorado Colore: A Palate of Tastes support the purpose and
programs of The Junior League of Denver, Inc.
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5.
Meat and Poultry:
Moussaka
from Little Rock Cooks...
Recipes Handed Down from Generation to
Generation
___________________________________
INGREDIENTS:
1-1/2 pounds ground lamb or chuck
1 large onion, chopped fine
1/4 cup butter
28-ounce can tomatoes, drained
2 tablespoons chopped parsley
1/2 cup red wine
Salt and pepper to taste
2 eggs, well-beaten
1/2 cup grated Parmesan cheese
3 tablespoons bread crumbs
2 medium eggplants
1/4 cup melted butter
1/3 cup bread crumbs
3 tablespoons butter
3 tablespoons flour
1-1/2 cups milk
2 eggs, well-beaten
1/4 cup grated Parmesan cheese
TO PREPARE:
Brown meat and onion in 1/4 cup butter; add tomatoes,
parsley, wine, salt and pepper. Cook slowly until liquid
is absorbed; set aside to cool. Then add eggs, cheese and
3 tablespoons bread crumbs. Mix well and season to taste.
(For variety try nutmeg or garlic.) Meanwhile, peel and
slice eggplants lengthwise into 1/2-inch slices; brush with
melted butter and broil until brown on each side. (May be
fried if desired, using additional butter.) Sprinkle the
bottom of a 9x13-inch pan with bread crumbs; place a layer
of eggplant over this; cover with meat mixture; repeat
eggplant and meat layers. In a saucepan, prepare a cream
sauce by melting butter, adding flour, and stirring until
blended; add milk gradually. Cook until thick, stirring
constantly. Remove from heat and slowly add heated sauce
to eggs; add cheese and mix. Pour over casserole and bake
uncovered for 1 hour at 375 degrees, or until top is
golden. Cool at least 30 minutes before serving.
Note: The flour of moussaka improves if it is baked the
day before serving and is reheated.
SERVES: 8
___________________________________
Copyright 1972 The Junior League of Little Rock, Inc. All
rights reserved.
To purchase copies of Little Rock Cooks, 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 Little Rock Cooks support the
projects and programs of the Junior League of Little Rock,
Inc.
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