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I hope you enjoy the recipes!

[Archives ]  

1. Cheesy Grits
2. Chicken & Beef Kabobs
3. Chicken Dorothy
5. Cranberry-Vodka Punch
1. Cheesy Grits

1/2 cup grits
2 cups water
1 teaspoon chicken bouillon granules
1/4-1/3 cup butter or margarine Dash of garlic powder Salt, to taste
1 egg, well beaten
1 cup (4 oz.) shredded cheddar cheese
1 can (4 oz.) chopped green chilies

Bring water and granules to a boil in a 2 quart microwave casserole, covered, approximately 4-5 minutes on High power (100%). Stir in grits, cover partially, and microwave for 3 minutes on High power (100%), stirring once. Add butter and green chilies. Add a small amount of hot grits to egg to temper. Stir the egg mixture into remaining grits along with cheese, garlic powder and salt. Stir until melted. (Grits may be made to this point early in the day and cooked later, if desired.) Microwave, uncovered, on Medium power (50%) for 7-8 minutes, or until bubbly. If browning is desired, lower power to Low power (30%), and slow cook until edges begin to brown and center is firm.  If doubling this recipe, you will need to add approximately double the cooking time.

Source: More Mail From Mary
2. Chicken & Beef Kabobs

Beef and chicken are paired with vegetables to create a great grilling experience.

2 lbs. flank or round steak, cut in 1-inch pieces
4 boneless, skinless chicken breasts, cut in 1-inch pieces
16 oz Italian salad dressing
4 cloves garlic, minced
1/4 C. soy sauce
1 16-oz. can pineapple chunks, drained
2 white onions, chopped
1 pint cherry tomatoes
8 oz fresh mushrooms
2 green, yellow or red peppers, sliced
8 metal or bamboo skewers

Marinate beef and chicken in Italian dressing, garlic, and soy sauce for 1-2 hours in the refrigerator. If you will be using bamboo skewers, soak them in water for 20 minutes while you're preparing the rest of the ingredients. When beef and chicken are finished marinating, alternate placing chicken, beef, pineapple chunks, onion slices, tomatoes, mushrooms, and peppers until skewer is full. Grill over medium-hot coals until meat is fully cooked. Serve with hot rice or pasta.

Source: Recipe4Living
3. Meat and Poultry:
Chicken Dorothy

from River Road Recipes II... A Second Helping


4 chicken breast halves
1/4 cup margarine
1 cup sour cream
1 (10-3/4 ounce) can cream of mushroom soup
1/2 cup white wine


Salt and pepper chicken breasts.  Brown in margarine. 
Remove to a 1-1/2 quart casserole.  In the same pan in
which chicken was browned, combine the sour cream, soup and
wine.  Pour over chicken.  Cover casserole and bake at 350
degrees for 1 hour.  This may be prepared ahead and baked
when needed.  Good served with rice.


Copyright 1994 The Junior League of Baton Rouge, Inc.  All
rights reserved.

Visit The Junior League of Baton Rouge web site
( to purchase copies of River
Road Recipes II and other fine cookbooks, or call (225)

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

2 cups chocolate sandwich cookie crumbs
2 T butter, melted
1/4 cup packed brown sugar
1 tsp ground cinnamon
2 pounds cream cheese, softened
1 1/4 cups white sugar
1/3 cup heavy whipping cream
2 T all-purpose flour
1 1/2 tsp vanilla extract
4 eggs
1 1/2 cups chocolate sandwich cookie crumbs
16 oz sour cream
1/4 cup white sugar
1 tsp vanilla extract
1 cup heavy whipping cream
1 1/2 cups semisweet chocolate chips
1 tsp vanilla extract

Combine 2 cups cookie crumbs, melted butter, brown sugar, and cinnamon in a medium bowl; firmly press mixture evenly onto bottom and 1 inch up sides of a 10-inch Springform pan.

Bake at 350 degrees F (175 degrees C) for 5 minutes; set aside.

Beat cream cheese at medium speed of an electric mixer until smooth. Gradually add 1 1/4 cups sugar, beating well.  Add 1/3 cup whipping cream, flour, and 1 teaspoon vanilla; beat well.  Add eggs, one at a time, beating after each addition.  Pour 1/3 of batter into prepared pan.  Top with 1 1/2 cups cookie pieces; pour in remaining batter.

Bake at 350 degrees F (175 degrees C) for 45 minutes.

Combine sour cream, 1/4 cup sugar, and 1 teaspoon vanilla; spread evenly on cheesecake.

Bake at 350 degrees F (175 degrees C) for 7 minutes.  Turn oven off and leave in oven 30 minutes.  Remove cheesecake and let cool completely on a wire rack.

Combine 1 cup whipping cream and chocolate chips in a saucepan; stir over low heat until chocolate melts; stir in 1 teaspoon vanilla.  Pour mixture over cheesecake while still warm.

Refrigerate until serving time.  Should be at least 8 hours for refrigerator time, remove about 1/2 hour to 1 hour before serving, remove ring from Springform pan, decorate to choice and get out your fork!

Makes 14 servings.

Source: Quick & Easy Recipe Daily 
5. [CraftE note: I don't drink alcohol. I think this would make a nice punch without the liquor in it. I think I'd use 100% cranberry juice though instead of juice cocktail. IMHO lol ]
Cranberry-Vodka Punch

4 cups chilled cranberry juice cocktail
2 cups chilled orange juice
2 cups vodka
2 tablespoons sugar
2 tablespoons Grand Marnier or other orange liqueur
1/2-teaspoon ground cinnamon
1/4-teaspoon ground allspice
1/8-teaspoon ground nutmeg

Ice cubes
2 oranges, thinly sliced

Mix first 8 ingredients in large glass pitcher; stir until well
blended. Refrigerate 2 hours to allow flavors to blend. (Can be made 1
day ahead. Keep refrigerated.)  Fill 8 tall glasses with ice cubes.
Pour punch over. Garnish each glass with orange slice and serve.
Serves 8.


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A CraftELady Mailing
Julia G
Tulare CA


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