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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Barbecued Fish
2. Beef Stir-Fry
3. Blue Cheese and Garlic Dressing
4. Blueberry Delight
5. Bollos
1. Barbecued Fish
Fire up the grill for a whole new taste

From, "River Road Recipes II...A Second Helping," published in cooperation with your Daily Inbox Newsletter.


8 white fish filets (trout, pompano or others)
Salt and pepper
3 lemons, squeezed
2 garlic cloves, minced
1 cup butter or margarine, melted
1/3 cup Jamaican Choice Tropical sauce or Pickapeppa sauce
1 Tablespoon Tabasco sauce
Fresh parsley, chopped
Lemon slices


Preheat barbecue grill to medium heat.  Salt and pepper filets and place in foil-lined pan.  Heat lemon, garlic, butter, Jamaican Choice Tropical or Pickapeppa sauce and Tabasco sauce in small pan.  Pour over fish.  Cook with top down approximately 15 minutes.  Baste often.  Garnish with freshly chopped parsley and lemon slices.  This is very "unfishy" tasting.

SERVES:  6 - 8

Copyright 1979 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 II and other fine cookbooks, or call (225) 924-0298.
2. Beef Stir-Fry
Prep/Cook Time: 25 min. 
1 lb. boneless beef sirloin OR top round steak, 3/4" thick*
2 tbsp. cornstarch
1 can Campbell's® Condensed Beef Broth
2 tbsp. soy sauce
2 tbsp. Crisco® Vegetable Oil
3 cups cut-up vegetables **
1/4 tsp. garlic powder OR 2 cloves garlic, minced
4 cups hot cooked rice

SLICE beef into very thin strips.  Mix cornstarch, broth and soy.
HEAT oil in skillet.  Add beef and stir-fry until browned and juices evaporate.  Push beef to one side of skillet.
ADD vegetables and garlic and stir-fry until tender-crisp.
ADD cornstarch mixture.  Cook and stir until mixture boils and thickens.  Serve over rice. Serves 4.
*To make slicing beef easier, freeze beef 1 hr.
**Use broccoli flowerets, sliced carrots and green or red pepper strips.
Serve with rice. For dessert serve mixed fruit salad.    
3. Blue Cheese and Garlic Dressing

This variation of Ranch dressing also makes a great dip.

Makes 1 ¼ cups

½ cup Mayonnaise
½ cup Buttermilk
2 teaspoons Dijon mustard
½ teaspoon Garlic, minced
1 Tablespoon Parsley, chopped
1 Tablespoons Blue cheese

-Whisk together all ingredients. Use immediately or
refrigerate (covered) until needed.

- Nick Sundberg
4.                       Desserts:
                   Blueberry Delight   
          From the Houston Junior League Cookbook

1/4 cup butter, softened
1/2 cup sugar
2 eggs, beaten
1 cup flour
1 teaspoon baking powder
1/4 cup milk
1-1/2 cups fresh blueberries (frozen blueberries may be used)

1/4 cup butter, softened
1/2 cup sugar
1 egg yolk, well beaten
1/4 cup boiling water
Vanilla, to taste

Cream butter and sugar; stir in eggs. Sift flour and baking powder together. Add to creamed mixture alternately with milk, beating well.  Coat blueberries with small amount of additional flour (to assure even distribution of berries in cake); fold into batter. Pour into lightly greased 8- or 9-inch square pan. Bake at 350 degrees for 30 minutes. Cut into squares. Top with sauce.

Cream butter and sugar in top of double boiler. Blend in egg yolk and boiling water. Cook over hot water until mixture thickens, stirring frequently. Stir in vanilla. Spoon hot sauce over servings of Blueberry Delight.

SERVES: 6 to 8

Copyright 1992 The Junior League of Houston, Inc.  All
rights reserved.

Visit The Junior League of Houston web site
( to purchase copies
of the Houston Junior League Cookbook and other fine
cookbooks, or call (713) 627-COOK.

The Junior League of Houston, 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 the Houston Junior League Cookbook, are
returned to the community.
5. Bollos

These appetizers from Cuba could almost be called "black-eyed pea hushpuppies."

Makes about 15

1/2 pound Black-eyed peas, dried
1 1/2 teaspoons Oil
1 small onion, minced
1 small Green bell pepper, seeded and minced
1 1/2 teaspoon Cumin
1 teaspoon Garlic, minced
1/2 teaspoon Salt

Soak the peas overnight. Drain, cover with fresh water, bring to a boil, and simmer until soft (about 2 hours). Drain. Add the peas, garlic, cumin, and salt to a food processor. Saute the onion and pepper in the oil until just soft. Add to the pea mixture. Roll into balls about the size of Ping-Pong balls. Deep fry at 350 until golden brown. Drain on paper towels. Serve warm.

- Nick Sundberg
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A CraftELady Mailing
Julia G
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