Buy JLSLC Cookbooks Online!

Did you know you can buy our wonderful Junior League of Salt Lake City Cookbooks from the comfort of your computer!?!?

Click here to visit our online store. You can order cookbooks for out of state friends, we even have note cards and gift baskets...

What are you waiting for? Get shopping!

Goblin Valley Raisin Cookies

With spring playing peekaboo, I reverted to the fall section of my Always in Season Cookbook and ran across these amazing Goblin Valley Raisin Cookies. I have a special place in my heart for any cookie with raisins in it. I fool myself into thinking they are somehow a tiny bit more healthy. Ah denial, it is a great place to be. These didn't disappoint either, they are so good in fact I am going to make them for the Junior League Building 10th Anniversary Celebration., on May 6th. you should all go try them and then make scords of them for your neighbors, go ahead divvy them up, two for you one for them.

Without further ado, here is the recipe:

Ingredients
2 cups of golden raisins
1 cup water
1 cup vegetable oil
1 1/2 cups sugar
2 eggs, beaten
1 teaspoon vanilla extract
3 cups flour
1 teaspoon bakin soda
1/2 teaspoon salt
sugar (for garnish)

Bring the raisins to a boil in the water in a small saucepan and boil until the water is absorbed

Beat the oil and 1 1/2 cups of sugar in a mixer bowl for 2 minutes. Beat in the eggs and vanilla. Mix the flour, baking soda and salt and add to the oil mixture; mix well. Stir in the raisins; the dough will be sticky.

Chill the dough for 15 to 20 minutes. Shape into 1 1/4-inch balls and roll in additional sugar. Place 2 inches apart on ungreased cookie sheet.

Bake at 350 degrees for 12 to 15 minutes or until golden brown. Cool on the cookie sheet for several minuets; remove to a wire rack to cool completely. Store in an airtight container.

Makes Four Dozen.

Enjoy!

See you soon!
Mary

Water Bottles!

We have new water Junior League Water Bottles that will be available at general membership meeting on Monday, April 12th for $15. We have a limited number so get them well they last!

New Cookbook Survery

Hi Everyone! The League will be voting on creating a new cookbook tomorrow, we are really are confident the vote will pass, and when it does we need your help! . We would love to find out what you want in a cookbook, so the MMS committee has created a small survey to get us started. With just a few minuets of your time you can help make sure the League can deliver a cookbook the community wants. Click here to take survey.

Quick Tip: Chopping Bacon

Bacon is used a lot today to add a touch of yummy salty flavor. A quick tip: if you need to cut up bacon - pop it in the freezer for 10 minutes and then chop it up. The colder the better, but make sure it's not completely frozen. It makes it much easier to slice! Mary

A Microplane should really be a staple in your kitchen

Please tell me you have one of these gems in your kitchen? If you don't you should definitely get one, sooner rather than later. The Microplane grater is an essential in any kitchen. It's original intention was meant to be a citrus grater, its fine teeth do an excellent job of leaving the pith behind. And for anyone who has struggled through the tedious task of trying to zest a lemon that is music to your ears. However, zesting is just the tip of the iceberg when it comes to what this magic little gadget can do, it shaves garlic into the perfect paste for most recipes, handles hard cheeses with ease, grates onions to give you amazing flavor without the big chunks (which I don't know about you, but I loathe in certain recipes) and can even hide vegetables in almost anything. Imagine sneaking a few vegetables into baked goods or pasta for the picky little ones? Have I convinced you yet? Good, you should order one today.

Mary.

Asparagus Italian Style

The temperatures have been warm in the Salt Lake Valley this last week and it has me dreaming of Spring and all the amazing food that comes with this season. As I wondered through the grocrey store, without a bulky coat in tow for the first time in what seems like forever, it seemed the Aspargus was calling to me. Even though these sensational spears season doesn't usually begin for about another month or so it seems as though they have arrived. And the site of big green stalks next to amazingly low price tags I felt like it was begging me to buy it (not that it had to I would have gladly placed it in my cart without any prodding).

Of course I turned to Always in Season to mix it from just the boring steemed version.....

Asparagus Italian Style
Always in Season (page 41)

Ingredients
1/2 cup extra-virgin olive oil
Juice and grated peel of 1 lemon
Sugar and salt to taste
1/4 cup grated parmesan cheese
15 to 20 stalks asparagus
lettuce or red cabbage
1/2 tablespoon freshly cracked pepper

Combine the olive oil, lemon juice, lemon pill, sugar, salt and half the Parmesan cheese in a bowl and mix well.

Trim the asparagul and peel with a vegetable peeler. Place in a shallow pan and cover half-way with water. Simmer for 8 minutes or until tender-crisp. Drain and rinse under cold water.

Pat the asparagus dry with a paper towel. Arrange on a serving platter lined with lettuce or red cabbage. Pour the olive oil mixture over the top. Sprinkle with pepper and the remaining Paresan cheese. server chilled or at room temperature.

To grill the aspargus, marinate it in the olive oil mixture for 1 hour. Place directly on the grill or on a sheet of foil and grill for several minuets on both sides.


I must admit I had to give it a bit of a twist. I was in a bit of a hurry and wanted more of the grilled fare, but didn't have time to drag out my grill so I decided why not broil them? I let them soak in the mixture as the recipe states and then i put them in the broiler for a few minuets on each side. It made the perfect pairing to the tilapia I was having as my main dish. Give it a try, I hope you enjoy!

Mary