New Year's recipes

Well the Christmas weekend is behind us. Now we are fast approaching 2011! Yikes, where does the time go? This weekend and up coming week I suggest you take some time to wind down and do some serious cooking and baking. The following are great recipes that are worth turning into traditions.


After-Ski Minestrone


Ingredients:

4 oz. Prosciutto, chopped

1 medium onion, chopped

2 tablespoons olive oil

4 cloves of garlic, chopped

1/2 cup chopped celery

1/2 cup grated carrot

1 cup fresh green beans(medium sized pieces)

2 cups canned peeled tomatoes

9 cups chicken broth

1/2 teaspoon oregano

1 cup mashed cooked lima beans or cannellini beans

1/2 cup uncooked orzo pasta

1 sprig of rosemary

1/2 cup grated parmesan cheese

salt and pepper to taste



Saute the prosciutto and onion in the heated olive oil in a large saucepan until the onion is tender. Add the garlic and saute for 1 minute. Add the celery, carrot and green beans. Saute for 3 minutes.



Add tomatoes, chicken broth and oregano. Bring to boil and reduce heat. Simmer, covered for 20 minutes or until the vegetables are tender.



Stir in the beans, orzo, and rosemary. Cook for 15 minutes. Discard the rosemary. Add parmesan cheese and season with salt and pepper.



serves 5-6





New Years Day Brunch



Ingredients:



8 oz mushrooms, sliced

2 cups thinly sliced onions

1/2 cup butter

salt and pepper to taste

1 1/2 pounds hot sausage

12 slices white bread, crusts trimmed

2-3 tablesppons butter softened

1 pound cheddar cheese, shredded

5 eggs

2 1/2 cups milk

1 tablespoon dijon mustard

1 teaspoon dry mustard

1 teaspoon nutmeg

2 tablespoons chopped parsley



Saute the mushrooms and onions in 1/2 cup butter in a skillet until tender. Season with salt and pepper. Brown the sausage in a skillet, stirring until crumbly; drain.



Spread the bread with 2-3 tablespoons butter. Arrange half the bread in a shallow baking dish sprayed with nonstick cooking spray. Layer half the mushroom mixture, sausage and cheese over the bread. Repeat the layers.



Combine the eggs, milk, dijo mustard, dry mustard and nutmeg in a bowl and mix until smooth. Pour over the layers. Chill, covered, in the refrigerator for 8 hours or longer.



Sprinkle with the parsley. Bake, uncovered, at 350 degrees for 1 hour.



serves 8-10

Kids Gift Basket Idea!

Here is another great Christmas gift Idea: Kids in the Kitchen cookbook gift box/basket/other adorable container. Who to give it to: your sister and her twin daughters, any collection of neices/nephews. This is what you need: Kids in the Kitchen cookbook, adorable container of your choice, ribbon, tissue paper, baking/cooking supplies.

Step 1. Purchase cookbook.

Step 2. Pick your favorite recipe or the one that you think will be the favorite of the kids. I really like the meatloaf cupcakes with the mashed potato frosting.




Step 3. Pick up fun cooking/baking supplies. For the meatloaf cupcakes I would pick up brightly colored silicon muffin molds, coordinating mixing bowls and oven mitts.

Step 4. Asemble the items pleasing inside the basket and wrap up with a ribbon and festive tissue paper!





I would recommend finding a basket or box that could be reused. The basket pictured above could be used for grocery shopping, a trip to the farmers market, or something to carry toys in.
Happy Holidays!

HOLIDAY HOURS

Just a quick announcement about our Holiday Hours this week.

The Junior League of Salt Lake City office will be open Monday - Wednesday from 9am to 2:30pm and Thursday from 9am to 1pm. We will be closed on Friday, December 24.

Please don't hestitate to call if you have any questions: 801-328-1019

8 Days 'til Christmas

Haven't figured out what to get Harriet for the office secret Santa? Maybe you want to pick something up for your home teacher? Well the Junior League has just the thing. Our almost classic, forever reliable, Always In Season cookbook.





This book just might be the best last minute Christmas gift you ever buy. It has recipes to suit every occasion and of course every season. The winter sections features recipes like: Market Street Meatloaf, Tony Caputo's Red Pesto, Broccoli and Leek Bisque, and my personal favorite Stuffed Flank Steak. I know that stuffing meat with another meat sounds a bit weird at first but, Trust me whoever created the recipes is brilliant. Oh did I mention its only $10
So get to it, don't put off that last minute gift 'til the actual last minute. You can purchase Always In Season here.
You can always pop in on the Junior League to pick one up in person. We'll be holding normal office hours next week Monday - Wednesday 9:00 am - 2:30 pm and a shortened day Thursday 9:00 am - 1:00 pm

2011 Spring Open House

Are you a woman interested in joining the Junior League of Salt Lake City? Do you have a gal-pal you want to volunteer with?

Join us for our 2011 Spring Open House so you can see how the JLSLC helps to improve the lives of women and children in our community. Meet current members, learn about our projects, and find out if the Junior League is the right fit for you.

When: Thursday, January 12, 2010

Time: 6pm to 8pm (come anytime!)

Where: JLSLC Headquarters - 526 E 300 S in downtown Salt Lake City

Contact: For more information email info@jlslc.org

Click here to RSVP.

HOLIDAY SOCIAL

The Junior Leauge of Salt Lake City's Holiday Social is just around the corner. Are you attending?

We can't wait for this fun event. This year the social will be held at the beautiful 15th Street Gallery up at 15th and 15th. The cost is $20 but includes yummy hors d'oeuvres, an open candy bar, beer, wine, and a specialty holiday cocktail.

Rumor has it the special cocktail will be a delicious candy cane martini! Yum!

At my own holiday parties I'll be serving Five-Generation Eggnog from Add Another Place Setting a wonderful cookbook from the Junior League of Northwest Arkansas (on sale at JLSLC).

Try the recipe out. I'm sure you and your guests will love this holiday favorite. And don't forget to RSVP for the JLSLC Holiday Social!

Five-Generation Eggnog:

6 egg whites

1/2 cup sugar

6 egg yolks

1/4 cup sugar

2 cups half-and-half

1 cup heavy cream

1 cup bourbon (optional)

1/2 cup rum (optional)

nutmeg

Beat the egg whites and 1/2 cup sugar in a large bowl until stiff peaks form. Beat the egg yolks and 1/4 cup sugar in a small bowl. Add the egg yolks to the egg whites, beating constantly.

Add the half-and-half and cream to the egg mixture, beating constantly. Beat in the bourbon and rum gradually until of the desired consistency. Pour into glasses and sprinkle each with a dash of nutmeg.

Makes 8 servings.

Note: If you are concerned about using raw eggs, use eggs pasteurized in their shells, which are sold at some specialty food stores, or use an equivalent amount of pasteurized egg yolk and pasteurized egg white.

What's for Dinner Salt Lake? Send us your recipies!

It's not too late!  Send us your recipies today. 

Recipes can be submitted via email, fax or mail. If you've got a great recipe, we'll find a way to accept it.

Cookbook Contact Information:
eat@jlslc.org

New Cookbook, Junior League of Salt Lake City
526 E 300 S, Salt Lake City, UT 84102

fax (801) 328-1048