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I hope you enjoy the recipes!

[Archives ]  

1. Old Fashioned Chocolate Pie
2. Onion Soup with Roquefort Croutons
3. Oprah's Pesto
4. Orange Pork Chops
5. Overnight Brisket 
1. Old Fashioned Chocolate Pie

A classic to make again and again

From, "Traditions...A Taste of the Good Life," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS for Filling:

1-1/4 cups sugar
3 Tablespoons corn starch
3 Tablespoons cocoa
1/4 teaspoon salt
2-1/2 cups milk
3 egg yolks, beaten
1 teaspoon vanilla
1 Tablespoon butter
1 (9 inch) pie shell

INGREDIENTS for Meringue:

3 egg whites
3 Tablespoons sugar
Pinch of cream of tartar


Mix together first 4 ingredients in a double boiler.  Add milk and egg yolks and cook over medium heat until thick, stirring constantly.  Stir in butter and vanilla.  Pour into baked pie shell.  Chill.  Beat egg whites until stiff, gradually adding sugar and pinch of cream of tartar.  Spread over cooled chocolate filling and bake a 350 degrees until lightly browned.

SERVINGS:  6 - 8Copyright 1983 The Junior League of Little Rock, Inc.  All rights reserved.  To purchase copies of Traditions... A Taste of the Good Life, visit the the Junior League of Little Rock website ( or call the office at (501) 666-0658.
2. Onion Soup with Roquefort Croutons

Hot soup you can pour over toast

From, "California Sizzles...Easy and Distinctive Recipes for a Vibrant Lifestyle," published in cooperation with your Daily Inbox Newsletter.


1/4 cup butter or margarine
3 onions, thinly sliced
1/2 cup minced green onions
1/4 cup flour
1-1/2 teaspoons paprika
6 cups chicken broth
1 cup dark beer
1 French bread baguette, sliced
Olive oil
8 ounces Swiss cheese, grated
8 ounces Roquefort cheese, crumbled


1.  Melt butter or margarine in a large saucepan.  Add both onions and cook over medium heat until soft but not brown, 5-7 minutes.
2.  Add the flour and cook for 2 minutes, stirring constantly.  Blend in the paprika, chicken broth and beer.  Bring to a boil.  Reduce heat and simmer for 1 hour, uncovered.
3.  Preheat oven to 350 degrees.  Brush bread slices with oil and toast for 12-15 minutes, until golden.  Combine cheeses and spread thickly on the toasts.  Broil until melted and bubbling.  Place 1 to 2 in each bowl and pour hot soup over toasts.  Serve immediately.


Copyright 1999 by The Junior League of Pasadena, Inc.  All rights reserved.  Visit The Junior League of Pasadena website ( to purchase copies of California Sizzles and other fine cookbooks, or call their cookbook hotline at (626) 796-0162.
3. Oprah's Pesto

Categories: Italian4

Yield: 3 servings

1 1/2 c Fresh basil leaves
20 ml Garlic; up to 5 cloves
1/4 c Pine nuts
1/4 c Parmesan; grated
1/4 c Lemon juice

Put the basil, garlic, pine nuts and Parmesan cheese is a blender or processor. Turn the machine on and drizzle in the lemon juice. Continue to puree until a smooth paste is formed.

Per serving: 78 Calories (kcal); 6g Total Fat; (61% calories from fat); 3g Protein; 5g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates


4. Orange Pork Chops

You'll be delighted to come home for dinner

From, "To Market, To Market ...A Collection of Kentucky Recipes," published in cooperation with your Daily InBox newsletter.


6 thick pork chops
1 can (11 ounces) Mandarin oranges
4 tablespoons brown sugar
1/2 teaspoon cinnamon
3 whole cloves
1/2 teaspoon salt
1 teaspoon prepared mustard
1/4 cup catsup
1 tablespoon vinegar


1.  Brown chops on both sides in large skillet.
2.  Add drained oranges to skillet, reserving juice.
3.  Combine 1/2 to 3/4 cup of reserved liquid with remaining ingredients.  Pour over pork chops.
4.  Cover and simmer gently until chops are done (about 45 minutes).

5.  Overnight Brisket

Now it's easy to have your friends over to eat
From, "River Road Recipes IV...Warm Welcomes," published in cooperation with your Daily Inbox Newsletter.


1 (10-pound or larger) beef brisket with fat
Salt and pepper to taste
2 cups dark sweet-and-sour sauce
1 bottle liquid smoke
1 onion, chopped or sliced


Arrange the brisket fat side up on a sheet of heavy-duty foil large enough to enclose the brisket.  Place the foil and brisket in a roasting pan.  Season the brisket with salt and pepper and rub 1 cup of the sauce over the surface. Pour the liquid smoke over the top and sprinkle with the onion.  Seal the foil to enclose the brisket.

Pour 1 to 2 cups of water in the roasting pan.  Bake at 250 degrees for 8 hours.  Drain the pan drippings from the foil packet and remove all visible fat from the brisket.  Rub the remaining 1 cup sauce over the surface of the brisket.  Seal the foil and bake for 1 hour longer.  Slice as desired.

NOTE:  Brisket is great for a crowd since it goes a long way and can sit out for hours.  Serve on buns, French bread, or pistolettes along with horseradish, purple onions, and plenty of extra barbecue sauce.

SERVES:  A Crowd
Copyright 2004 The Junior League of Baton Rouge, Inc.  All rights reserved.  Visit The Junior League of Baton Rouge website ( to purchase copies of River Road Recipes IV: Warm Welcomes and other fine cookbooks, or call (225) 924-0298.


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A CraftELady Mailing
Julia G
Tulare CA


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