Red Stick Farmer’s Market

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Members of the River Road Recipes Cookbook Committee will be on hand from 8am-12pm this Saturday sharing cookbook knowledge, offering samples and selling all 4 of our beloved books.

The weather is supposed to be gorgeous this weekend and the Red Stick Farmers Market is a wonderful way to grab a cookbook along with some fresh ingredients to whip up something special for dinner later that evening!

 We hope to see you Saturday! Be sure to stop by our booth and say hello. Keep reading for our featured sample, Cheese Straws.

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Photograph by Don Kadair

Cheese Straws

Cheese straws are a perpetual crowd favorite at parties. The sharp cheddar cheese with the hint of red pepper make them an irresistible, savory snack for any event! They also make great gifts when placed in a decorative bag or tin. While the recipe calls for you to roll the dough thin and cut it into narrow strips, you can also place the dough in a cookie press to give them a decorative shape before baking.

Ingredients

  • 1 cup butter
  • 2 cups grated sharp Cheddar cheese
  • 2 2/3 cups sifted flour
  • Dash red pepper
  • 1/4 teaspoon salt

Directions

Mix ingredients together well. Roll thin and cut in narrow strips. Bake in slow oven, 275°, until light brown. Makes about 4 dozen.

River Road Recipes I, p. 223

River Road Recipes at the 2017 Louisiana Book Festival

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Mark your calendars for Saturday, Oct. 28, when the 2017 Louisiana Book Festival comes to town! The festival features local authors, their publications, and lots of fun for the whole family.  Stop by our River Roads Recipes booth for a sneak peek at the newly reprinted River Road Recipes III and get an early start on your holiday shopping. You will also be able to sample our Cheese Straws and Harvest Festival Muffins!

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Whether you’re young or old, enjoy puzzling over a good mystery, have a thirst for history, can’t get enough of poetry or love to cook up some great Louisiana dishes, our national award winning event has something for every book lover. The Louisiana Book Festival is your chance to meet exceptional writers while enjoying book-related activities and presentations.

ICYMI: Spinach Madeleine Creator Featured in The Advocate

One of the perennial favorite recipes from River Road Recipes I: A Textbook of Louisiana Cuisine, of course, is the Spinach Madeleine. A time-honored culinary tradition no longer limited to just the Baton Rouge area, it may well be that no single recipe has ever reached such national acclaim as our own beloved Spinach Madeleine. In celebration of the 80th reprint of River Road Recipes I coinciding with the 85th birthday of the Junior League of Baton Rouge, local newspaper The Advocate published an article interviewing Madeline Nevell Reymond Wright, the creator of the recipe. Check out the original article featuring Ms. Spinach Madeleine, herself, here!

Advocate Staff Photo by Pam Bordelon. The creator of the Spinach Madeleine recipe, Madeline Nevell Reymond Wright, poses with the 50th anniversary edition of River Road Recipes I.

Member Spotlight: The River Road Recipes Committee

We know by now you probably know a LOT about River Road Recipes. You know we are not only the oldest community cookbook currently in print in the entire United States, but we are also the all-time #1 best-selling community cookbook in the nation! You probably know our first and most famous cookbook, River Road Recipes I: A Textbook of Louisiana Cuisine, was first published in 1959, and, against all odds, has sold over 1.4 million copies and is currently on its 80th reprint! You know that  over time, we have added three more cookbooks to our collection: River Road Recipes II: A Second HelpingRiver Road Recipes III: A Healthy Collection, and River Road Recipes IV: Warm Welcomes. You know that together, sales from our four cookbooks have generated over $3,000,000 to fund various projects in the Greater Baton Rouge Area, from the Baton Rouge Hearing and Speech Foundation (now The Emerge Center) to our partnership with Our Lady of the Lake Children’s Hospital, to countless others.

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The 2016-2017 River Road Recipes Committee. Back row, left to right, Briana Bramlette-Sikes, Lauren De Witt, Emily Scofield, Sandy Lynch, Catherine Coxe, and Amy Vickers; middle row, left to right: Michelle Bickham, Rebecca Klar, Stephanie Heroman, Jennifer Lear, Jessica McVea, Adrien  Busekist, Georgia Shirley, Betsy Buchert, and Cheryl Payne; front row, left to right, Lisa O’Beirne Ryan, Jennifer Henry, Allison Reeves, Leacy Aycock, Kimberly Wood, and Kimberly Brewster.

What you may not have considered, however, is that this amazing legacy would not have been possible without the effective action and leadership of the women of the Junior League of Baton Rouge, and particularly, the ladies who have served on the River Road Recipes Committee since the original committee was formed in 1957. With Placement* for the 2017-2018 League year quickly approaching in April, we wanted to take the time to recognize the ladies of the 2016-2017 River Road Recipes Committee and encourage you to be a part of our committee in the upcoming League year!

* For non-JLBR members, “Placement” is the time of year, typically in April, when members choose the roles (i.e., community projects, fundraising, in-League) they will serve in for the upcoming League year. You can check out all of our current Community Projects here and check out our various Fundraisers here. In addition to Community Projects and Fundraisers, there are also many “in-League” placements that ensure the League as a whole continues to run smoothly so that we can have the most effective impact in our community.

Who We Are and What We Do

The River Road Recipes Committee consists of 20 women who together dedicate over 190 hours each month to promoting, marketing, selling, and distributing the River Road Recipes Cookbook Collection. The River Road Recipe Committee consists of various sub-committees, including the Steering Committee, the Sales and Distribution Committee, and the Marketing and Events Community.

RRR Steering Committee

Steering

2016-2017 River Road Recipes Steering Committee. Back row, left to right: Michelle Bickham, Catherine Coxe, Lauren De Witt, Rebecca Klar, Amy Vickers, Cheryl Payne; front row, left to right: Jennifer Henry, Jennifer Lear, Jessica McVea, Betsy Buchert, Georgia Shirley, Kimberly Brewster.

Our steering committee consists of our Chairman, Jessica McVea, our Treasurer, Jennifer Lear, our Marketing Events Chairman, Kimberly Brewster, and her two assistant chairmen, Jennifer Henry and Rebecca Klar, our Sales and Distribution Chairman, Michelle Bickham, and her assistant chairman, Betsy Buchert, our Sustaining Adviser, Cheryl Payne, our Editor and Data Coordinator, Jennifer Bounds, and our Blog Administrator, Lauren De Witt.

Members of the Steering Committee meet monthly, and many of us sit on a variety of other committees within the League, including the Membership Council, the Marketing and Communications Council, the Fund Development Council, and the Financial Council. Being a member of the Steering Committee is a great way to get involved in League leadership positions. It also provides opportunities to learn more about the internal organization of the League and involves interaction with women across all areas of League service.

RRR Sales and Distribution Committee

Sales and Dist

2016-2017 River Road Recipes Sales & Distribution Committee. Back row, left to right, Briana Bramlette-Sikes, Emily Scofield, Catherine Coxe, Betsy Buchert; front row, left to right: Sandy Lynch, Michelle Bickham, and Stephanie Heroman.

Our Sales and Distribution Committee is responsible for overseeing our inventory, bookkeeping, purchaser orders, and printing, just to name a few! These ladies are extremely organized and work hard to ensure we are able to continue meeting the demand for our cookbooks not just locally, but nationally.

RRR Marketing and Events Committee

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2016-2017 River Road Recipes Marketing and Events Committee. Back row, left to right: Adrien Busekist, Rebecca Klar, Kimberly Brewster, and Kimberly Wood; front row, left to right: Jennifer Henry, Allison Reeves, Leacy Aycock, and Lisa O’Beirne Ryan.

Finally, our Marketing and Events Committee is where all the fun event planning happens. These are the ladies who plan our events like our annual Past Chairman’s Luncheon, our upcoming Tin Roof Beer Dinner at Galatoire’s Bistro, and our various Red Stick Farmers’ Market appearances throughout the year. They are the face of River Roads Recipes to the community as they also oversee our media relations, including TV, magazines, radio, and newspaper.

Why We Love It

Just like in the rest of the Junior League, some of us are wives and mothers. Some of us work full time outside the home, while others work full time in the home. Some of us love cooking, and some of us just love to eat the samples (I mean really, who can resist Fool’s Toffee?). What we all have in common, however, is that we all love being a part of this amazing legacy!

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Spinach Madeline, RRR I. Photo by Don Kadair.

“Being a part of the River Road Recipes committee has been like being part of a family. I enjoy working with such passionate woman toward the common goal of preserving an important part of our local culture and a Junior League tradition. Every holiday season my table is adorned with several recipes from the River Road Recipes collection, including sweet potato crunch, and Spinach Madeline.” – Jennifer Henry, Marketing and Events Assistant Chairman

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Sparkling Cranberry Punch, RRR I. Photo by Don Kadair.

“I love to cook and I wanted a new experience in the JLBR. So when I was asked to serve as Treasurer on RRR, I thought, why not. I have learned so much by serving on RRR … not only about cooking, and the history of why the cookbooks were written, but also about maintaining a budget for a business. My favorite RRR is the Sparkling Cranberry Punch (with a little Grey Goose) and the Bacon Cheese Spread!” – Jennifer Lear, Treasurer
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Curried Chicken Salad, RRR III. Photo by Lauren De Witt.

“Serving on the RRR Committee has enriched me in so many ways, from developing new friendships to learning new skills. As someone who didn’t grow up in Baton Rouge, it has been especially meaningful to me to connect to the community and culture by being personally involved with ensuring that this piece of living history is around and active for future generations through new developments like the RRR Blog. One of my favorite RRR recipes that I discovered while perusing recipes for the blog is the Curried Chicken Salad – it’s flavorful, filling, and healthy!” – Lauren De Witt, Blog Administrator 

Join Our Team

Looking for a new experience in the League? Want to be an integral part of a League tradition and living piece of local history? Interested in developing a wide variety of skills and helping fund the League mission? Consider joining the River Road Recipes Committee for the upcoming League year! Pre-placed positions for the River Road Recipes Committee occur in September, so be sure to update your interest indicator in Digital Cheetah if you are interested in serving as Chairman, Treasurer, Marketing and Events Chairman, or Sales and Distribution Chairman. Members of the River Road Recipes Committee will also be on hand at the upcoming Volunteer Fair in April to answer any questions you might have about being a part of this amazing Committee!

Not a Junior League member, but still want to be involved? You can help support River Road Recipes and the amazing work the Junior League of Baton Rouge does in our community by purchasing a cookbook here or making a donation to the Junior League of Baton Rouge here.

JLBR and Galatoire’s Bistro Present: Tin Roof Beer Dinner

Mark your calendars! River Road Recipes of Junior League Baton Rouge, Galatoire’s Bistro, and Tin Roof  Brewery are proud to present our first ever Tin Roof Beer Dinner!

WHAT: Junior League of Baton Rouge and Galatoire’s Bistro Tin Roof Beer Dinner

WHEN: Thursday, April 6th, 7 – 10 pm

WHERE: Galatoire’s Bistro, Baton Rouge

THE DEETSJoin the ladies of the Junior League of Baton Rouge for the perfect date night or girl’s night. Tickets are $100 per person and come with a complimentary copy of River Road Recipes IV: Warm Welcomes. You’ll enjoy an evening of fabulous brews handcrafted right here in Baton Rouge by Tin Roof Brewery and a delicious four course meal featuring recipes from River Road Recipes IV: Warm Welcomes! The best part? It’s all for a great cause.

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Purchase tickets here.

 

ICYMI: River Road Recipes I Featured in inRegister Magazine!

In case you missed it, everyone’s favorite community cookbook, River Road Recipes I, was featured in this month’s issue of inRegister, “a monthly lifestyle magazine that covers the people, places, style and entertainment that make the Capital Region an extraordinary place to live.” While marveling at some of the more exotic recipes in River Road Recipes I (like our Squirrel Pie!), inRegister joins us in celebrating this venerable cookbook’s 80th reprint, calling it “a testament to the generational power of a home-cooked meal.”

“The cookbook has four different versions now, but the fact that the original has maintained such status in Louisiana is really special,” says current River Road Recipes chair Jessica McVea, quoted in the article. “It’s still a traditional gift for engagement parties or bridal showers in the South, almost like a rite of passage.”

Photo by Melissa Oivanki, inRegister March 2017 issue.

So, cheers to you, our old-guard original! You’ve never looked better.

Be sure to check out the original article in inRegister here and sign up to receive your monthly edition of inRegister to stay au courant about all the very best of Baton Rouge!

Happy St. Patrick’s Day!

While Mardi Gras is sadly over, all is not doom and gloom. St. Patrick’s Day is just around the corner, and River Road Recipes knows the perfect way to help you celebrate!

Baton Rouge’s annual Wearin’ of the Green Parade is an event that rivals any Mardi Gras parade here in town. This year, the parade rolls on Saturday, March 18, 2017 at 10 am, rain or shine! You can find out more details and see the parade route here.

Enjoying the 2016 Wearin' of the Green Parade. Image from The Parade Group LLC at http://www.paradegroup.com/galleries/160.

Enjoying the 2016 Wearin’ of the Green Parade. Image from The Parade Group LLC at http://www.paradegroup.com/galleries/160.

After enjoying a morning at the parade, let the festivities continue with traditional Irish fare: Shepherd’s Pie, Cabbage (Cabbage Salad, RRR IV, p. 275), Corned Beef, Reuben Sandwiches (check out our mini-Reubens in RRR II, p. 15), or anything with potatoes, of course (our Potatoes Supreme recipe in RRR III, p. 118 is a healthier take on a favorite comfort food)!  Want more ideas? Check out these 50 Traditional Irish-Inspired Dinners from the Delish blog! Finish off your meal with an Irish Coffee from River Road Recipes II.

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Image from Eat Well 101 at http://www.eatwell101.com.

Irish Coffee, RRR II, p. 22

Ingredients

  • 1 1/2 teaspoons sugar
  • 2 1/4 ounces Irish whiskey
  • Strong, hot Community Coffee®
  • Whipped Cream

Directions

  1. Add to each pre-warmed glass sugar and Irish whiskey.
  2. Stir until sugar is dissolved.
  3. Fill glasses with strong, hot coffee, and top with whipped cream.
  4. Pro-tip: Use shamrock cutouts and cocoa powder to add the perfect, festive touch to the whipped cream!

Happy St. Patrick’s Day from all of us at River Road Recipes!

Past Chairwoman’s Luncheon

The mission statement of the Junior League of Baton Rouge says it all:

“The Junior League of Baton Rouge is an organization of women committed to promoting voluntarism, developing the potential of women, and improving the community through the effective action and leadership of trained volunteers.”

Since the River Road Recipe cookbook collection began in 1959, combined sales of our four beloved cookbooks have earned more than $3,000,000 to fund League projects in the Baton Rouge community! This is truly an amazing legacy. This feat would not have been possible, however, without the “effective action and leadership” of our volunteers, in particular, the past Chairwomen of the River Road Recipes Committee.

Standing (left to right): Toni Buxton; Cheryl Payne; Lisa Ann Moore; Martha Rome; Angelique Freel Bottom Row: Tanya Foil; Suzette Say; Leslie Berg, 14-15 JLBR President; Kristen Landry; Mary Carmouche

Standing (left to right): Toni Buxton; Cheryl Payne; Lisa Ann Moore; Martha Rome; Angelique Freel
Bottom Row (left to right): Tanya Foil; Suzette Say; Leslie Berg, 14-15 JLBR President; Kristen Landry; Mary Carmouche

Friday, March 10, we celebrate our past River Road Recipes Committee Chairwomen with a luncheon at Galatoire’s Bistro from 12-3 pm. We look forward to honoring these innovative  and dedicated women and their collective leadership over the past 58 years. From the bottom of our hearts and the hearts of the hundreds of thousands in our community who have been positively impacted by League projects, thank you!

Past Chairwomen at the 2014-2015 Luncheon at Juban's.

Past Chairwomen at the 2014-2015 Luncheon at Juban’s.

Past Chairwomen at the 2014-2015 Luncheon at Juban's.

Past Chairwomen at the 2014-2015 Luncheon at Juban’s.

Red Stick Farmer’s Market

Join us this Saturday, March 4th from 8:00am until noon at the Red Stick Farmer’s Market!

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Members of the River Road Recipes cookbook committee will be on hand sharing cookbook knowledge, offering samples and of course, selling all 4 of our beloved books.

The weather is supposed to be gorgeous this weekend and the Red Stick Farmers Market is a wonderful way to grab a cookbook along with some fresh ingredients to whip up something special for dinner later that evening!

 We hope to see you Saturday! Be sure to stop by our booth and say hello.

Kids in the Kitchen: Snickerdoodles!

The recent blast of cooler weather here in Baton Rouge (it dipped below 60° today!) has us wanting to snuggle up with our loved ones and a yummy snack! Cinnamon always seems to pair nicely with chilly temps, so we are busting out one of our favorite cookie recipes: Snickerdoodles!

Whipping up this classic recipe is a great way to spend an afternoon with the kids, especially when they might be going a little stir crazy from being cooped up inside during the winter months. It’s never too early to start cultivating a love of cooking, and children love to feel helpful. Even the littlest members of your family can get involved – starting from the time your baby is able to sit up on his own, you can help him “help” you scoop ingredients and pour them into the mixing bowl. Toddlers are naturally curious and will enjoy tasting each individual ingredient, and older children will proudly help you stir the batter. Don’t worry about a little mess, it’s all part of the fun!

Through the Junior League of Baton Rouge’s Kids in the Kitchen community project, we help children of all ages in our community learn the joy of cooking. Junior League members purchase and transport ingredients to various volunteer locations, where we then demonstrate and work with youth to prepare meals and snacks.  During the activities, volunteers will encourage conversation about the benefits of healthy eating. So far our Kids in the Kitchen program has impacted between 350 and 550 children in the Greater Baton Rouge area!

Photo by Lauren De Witt.

Photo by Lauren De Witt.

Snickerdoodles, River Road Recipes I, page 200

  • 1 cup soft shortening
  • 1 1/2 cups sugar
  • 2 eggs
  • 2 3/4 cups sifted flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 2 teaspoons cinnamon
Photo by Lauren De Witt.

Photo by Lauren De Witt.

Preheat oven to 400º. Mix shortening, sugar, and eggs together thoroughly. Sift flour, cream of tartar, baking soda, and salt together and add to above mixture.

Photo by Lauren De Witt.

Photo by Lauren De Witt.

Chill dough. Roll into balls the size of small walnuts. Roll the dough balls into a mixture of 2 tablespoons sugar and 2 teaspoons cinnamon.

Photo by Lauren De Witt.

Photo by Lauren De Witt.

Place about two inches apart on ungreased cookie sheet and bake for 8 to 10 minutes, until lightly browned but still soft. (These cookies puff up at first then flatten out with crinkled tops.) Makes about five dozen 2-inch cookies.

Photo by Lauren De Witt.

Photo by Lauren De Witt.