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I hope you enjoy the recipes!

[Archives ]  

1. Macaroni and Cheese Recipe
2. Marbled Potatoes Recipe
3. Marinated Mushrooms and Romaine Salad
4. Middle Eastern-Style Potato Salad
5. Mojito
1. Macaroni and Cheese Recipe

You can't go wrong with a classic like this
From the, "Houston Junior League Cookbook ," published in cooperation with your Daily InBox newsletter.

7 ounces (1-3/4 cups) uncooked macaroni

1 pound sharp cheese, grated

2 cups milk

1/4 cup butter

1 egg, beaten

1 teaspoon salt



Cook macaroni until tender, place in a strainer, and rinse with cold water.  In a 2-quart casserole, alternate layers of macaroni and cheese, ending with cheese.  Bring milk to a boil.  Stir in butter, egg, salt and pepper.  Pour over the macaroni and cheese.  Sprinkle paprika on top.  Bake in 350 degree oven for 45 minutes.

SERVES: 8 - 10
2. Marbled Potatoes Recipe

Add a classy side to tonight's dinner

From "True Grits  . . . Tall Tales and Recipes from the New South," published in cooperation with your Daily InBox newsletter.


1 pound red potatoes
1 pound sweet potatoes
2 large scallions, chopped
1/4 cup butter or margarine
1/2 cup sour cream or plain yogurt
1/2 cup whipping cream, whipped
  Nutmeg to taste
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup fresh bread crumbs
2 tablespoons melted butter or margarine
2 tablespoons minced fresh parsley TO PREPARE:

*  Cook the red potatoes and the sweet potatoes separately in water to cover in saucepans until tender; drain.  Cool slightly and peel.  Mash in separate bowls.
*  Saute the scallions in 1/4 cup butter in a skillet until tender.  Stir half the scallions into each bowl of potatoes.
*  Whisk the sour cream with the whipped cream in a bowl.  Fold half gently into each bowl of potatoes.  Add half the nutmeg, salt and pepper to each bowl.
*  Layer the potatoes 1/2 at a time in a greased 1-quart souffle dish.  Swirl with a knife to marbleize.  Sprinkle with a mixture of the bread crumbs, melted butter and parsley.
*  Bake at 350 degrees for 30 to 35 minutes or until the topping is golden brown.

NOTE:  This casserole freezes well before baking.

3. Appetizers, Salads and Breads:
Marinated Mushrooms and Romaine Salad

from Above & Beyond Parsley...
Food for the Senses


1 head romaine or other greens
3 ounces fresh mushrooms, halved
3 tablespoons snipped chives, to garnish


1/4 cup white wine vinegar
4 teaspoons sugar
3 teaspoons lemon juice
1/4 teaspoon dry mustard
3/4 cup vegetable oil
3 large scallions, sliced
3 cloves garlic, minced


Clean and tear greens into bite-sized pieces.  Place mushrooms in a covered dish or plastic storage bag.

For vinaigrette:  In a jar with a tight fitting lid, mix vinegar, sugar, lemon juice, mustard, oil, scallions and garlic.  Shake vigorously.  Poor over mushrooms, cover and chill for 4 hours or overnight, stirring occasionally.

Drain mushrooms, reserving vinaigrette.  Spoon mushrooms over salad greens and drizzle remaining dressing over all.  Garnish with snipped chives and serve.


Copyright 1984 The Junior League of Kansas City, Missouri, Inc.  All rights reserved.
To purchase copies of Above & Beyond Parsley, visit the Junior League of Kansas City, Missouri, Inc. cookbook order web site or call (816) 444-2112 from 8:30am-4:30pm M-F Central time.

4. Middle Eastern-Style Potato Salad

Try this unusual potato salad at your next cookout.

Serves 4

8 medium Red potatoes
1/4 cup Parsley, chopped
2 Tablespoons Green onions, chopped
1/3 cup Olive oil
1/4 cup Lemon juice
Salt and pepper to taste

Boil the potatoes until just tender. Allow to cool
slightly. Dice into medium pieces. Toss well with remaining
ingredients. Chill. Serve cold.

- Nick Sundberg 
5. Mojito

1.5 oz white Rum
12 fresh spearmint leaves
1/2 lime
7 oz club soda
2 tbls simple syrup (or 4 tsp sugar)

Gently crush mint leaves and lightly squeeze lime in a cool tall
glass. Pour simple syrup to cover and fill glass with ice. Add rum,
club soda, and stir well. Garnish with a lime wedge and a few sprigs
of mint.
Source: Cocktail Central Daily
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