Tag: Junior League of Baton Rouge

Adult Bento Lunch Box

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First off, I’ll explain what a Bento box is incase you are unaware like I was.

Courtesy of Merian Webster:

Definition of bento box: a multicompartment box used for containing the different courses of a usually Japanese lunch

Here is a cute bento box I found at Albertsons locally in Baton Rouge

The first item I have chosen is:

Bagel Chips from RRR 3, pg. 258

Ingredients:

  • 6 bagels
  • Non-stick butter flavored cooking spray

Instructions:

Slice bagels as thin as possible, approximately 6 slices per bagel. Places slices on ungreased cookie sheet. Spray moderately with cooking spray. Add salt, onion, garlic, etc, if desired. Bake at 350 degrees for 12-15 minutes.

Makes 18 servings of 2 chips.

I have selected cinnamon sugar mini bagels and here is a picture of my bagels.

To pair with the bagel chips, I have selected:

Sweet cream cheese with peanuts

RRR 3, pg. 30

Ingredients:

  • 8 ounces of light cream cheese
  • 3/4 cup of brown sugar
  • 2 teaspoons vanilla
  • 1/3 cup of chopped dry roasted peanuts
  • 3 or more apples, cut into wedges

Instructions:

Combine first three ingredients and mix together well. Gold in peanuts. Refrigerate until ready to serve. Serve with slices of apple as a spread.

Serving size: 25 servings of 1 apple wedge and 1 tablespoon dip

Here is a picture of the spread.

The last item I have chosen for the box is:

Asian Chicken Wraps, RRR 4, pg 265

Ingredients:

Dressing:

  • 1 cup canola oil
  • 1/2 cup rice wine vinegar
  • 2 tablespoons minced ginger root
  • 1 tablespoon soy sauce
  • 1 tablespoon minced garlic
  • 1 tablespoon sugar
  • 1/2 teaspoon cracked red pepper

Wraps:

  • 1 rotisserie chicken
  • 1 cup chopped cabbage
  • 1 cup chow Mein noodles
  • 1/2 cup shredded almonds
  • 1/2 cup chopped red bell pepper
  • 1/4 cup chopped green bell pepper
  • 4 green onions chopped
  • 2 tablespoons sesame seeds toasted
  • 4-6 large tortilla wraps

Instructions:

For the dressing, combine the canola oil, vinegar, ginger root, soy sauce, garlic, sugar and red pepper in a bowl and whisk until the sugar dissolves.

I have added pictures of the ingredients below.

Here is the minced ginger root.

Here is the dressing mixed together.

Now for the wraps, chop the chicken into bite-sized pieces, discarding the skin and bones. Combine the chicken, cabbage, noodles, almonds, bell peppers, green onions, and sesame seeds in a bowl and mix well. Add the dressing to the cabbage mixture and toss to coat. Spread the cabbage mixture over the tortillas and roll to enclose the filling. Wrap each roll individually in baking parchment paper and secure with tape. Cut each wrap diagonally into halves.

Serves 4-6

Here are the almonds and sesame seeds toasting. Be careful because the almonds are easy to burn! They should be light brown.

This is what the mix should look like.

Add the mix to the tortilla then close up the wrap!

Here is the finished wrap.

Here’s a few pictures of the bento box put together!

Cheese Straws

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Cheese straws are perfect party snacks. My family always makes them for Christmas so I though I would try out the River Road recipe! This was a straight forward, easy snack to bring to a party, tailgate, anything! With school starting soon, you could make this as an after school snack for the kids!

INGREDIENTS:

  • 1 cup butter- make sure you get real butter
  • 2 cups hand grated sharp cheddar
  • 2 2/3 cups sifted flour
  • Dash red pepper
  • 1/4 teaspoon salt
  • Rolling pin, cheese grater, mat – not listed in book

INSTRUCTIONS:

  • First hand grate the cheese. I used Cracker Barrel cheese
  • Mix ingredients together well. I melted the cheese and butter before adding the other ingredients and it made a great dough!
  • Roll thin and cut into narrow strips.
  • Bake in slow oven, 275 degrees, until light brown.
  • 25 minutes in the oven was plenty of time!
  • Makes about 4 dozen

This is what your dough cut up should look like.

Here is the final product!

This Weekend, Sunday April 8, 2018: Farmers Market at Alexander’s Highland Market

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Members of the River Road Recipes cookbook committee will be on hand sharing cookbook knowledge and offering samples of some of our favorite recipes from the River Road Recipes selections Sunday, April 8, 2018 at the Pop-Up Farmers Market at Alexander’s Highland Market.

Come join us from 10:00 am until 2:00 pm. Alexander’s is located at 18111 Highland Market Drive, Baton Rouge, Louisiana. All 4 of our cookbooks will also be available for sale!

Chili Con Quotis

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Lilly Pulitzer once famously said,“That’s what life is all about: Let’s have a party. Let’s have it tonight!” We here at River Road Recipes couldn’t agree more!  We love any excuse to throw a party, and casual, last minute affairs with a few close friends always seem to be the most fun. Whether you are planning a big shindig for Cinco de Mayo or hosting an impromptu girl’s night with your two best girlfriends, this delicious dip from River Road Recipes I has the perfect amount of spice and is a breeze to toss together. Once you’ve made it, be sure to share the fun – take a picture and tag it #RiverRoadRecipes!

Chili Con Quotis, RRR I p. 223

Chili Con Quotis, RRR I. Photo by Don Kadair.

Ingredients

  • 2 large onions, chopped
  • 1 garlic clove, chopped
  • 1/4 cup salad oil (olive oil)
  • 1 tablespoon Worcestershire sauce
  • 3 tablespoons chopped green chili peppers
  • 1 lb processed cheese (like Velveeta)
  • 1 No. 2 Can (14.5 oz can) red tomatoes, drained and chopped
  • 1 tablespoon cornstarch

Directions

  1. Saute onions and garlic in oil.
  2. Add peppers and Worcestershire sauce.
  3. Melt cheese in top of double boiler; add to cheese the chopped tomatoes along with onion mixture.
  4. Add cornstarch, stirring until thick.
  5. Serve hot in chafing dish and corn chips for dipping!

Easter Dessert: Coconut Cake

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Ham, deviled eggs, Spinach Madeleine (of course), perhaps even a congealed salad are all Southern staples for an Easter lunch. For dessert, however, we suggest our Coconut Cake from River Road Recipes I! The light coconut flavor and the delicate frosting makes this a gorgeous as well as tasty end to this celebratory meal with friends and family. With the addition of a few flowers, it can even serve as part of your tablescape!

Photo by Don Kadair.

Coconut Cake, RRR I, p. 179

Ingredients:

  • 1/2 pound butter
  • 2 cups sugar
  • 4 eggs (separate yolks and whites)
  • 2 2/3 cup cake flour
  • 4 teaspoons baking powder
  • 1 cup sweet milk
  • Pinch of salt
  • 1 teaspoon vanilla

Directions:

  1. Grease and line 3 8-inch cake pans.
  2. Set over for 375°.
  3. Cream butter and sugar well.
  4. Add egg yolks.
  5. Sift flour, baking powder, and salt together and add alternately with the milk.
  6. Add vanilla.
  7. Beat egg whites until stiff and fold into mixture.
  8. Bake for 20 to 25 minutes, then allow to cool completely.

Coconut Filling, RRR I, p. 179

Ingredients:

  • 1 egg yolk
  • 1 cup milk or part coconut milk
  • 1 cup sugar
  • 1 tablespoon corn starch
  • 1 teaspoon vanilla
  • 1 grated coconut

Directions:

  1. Mix together all ingredients except coconut and cook in double boiler over low heat until thickened.
  2. Cool partly, then add coconut just before icing the cake!

Happy Easter from all of us at River Road Recipes!

Chicken Shwarma with Yogurt Dill Sauce

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Warmer weather is finally here, and it’s a great time to begin cooking outdoors again! While the typical grill fare includes barbecue, hamburgers, or steak, if you’re looking for something different, River Road Recipes IV: Warm Welcomes has a fantastic Chicken Shwarma recipe that can be done on the grill. The preparation is a little time consuming, but the recipe makes a ton. You’ll be able to feed your entire family dinner, with plenty of leftovers to spare for lunches later in the week! Before you get started, be sure you have a wooden dowel and kitchen twine available.

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Photo by Lauren De Witt.

The Chicken Shwarma pairs perfectly with our Yogurt Dill Sauce and is great added to a salad or served as a main course with roasted potatoes (check out our Potatoes Forno recipe in RRR IV, p. 70), rice, hummus (RRR IV, p. 67), or a side Greek salad. Finish off your meal with a delicious piece of Baklava (RRR IV, p. 71) for dessert!

Chicken Shwarma, RRR IV, p. 69

Ingredients:

  • 1/4 cup paprika
  • 3 tablespoons garlic powder
  • 2 tablespoons meringue powder
  • 2 tablespoons salt
  • 1 tablespoon onion powder
  • 1 tablespoon pepper
  • 5 pounds boneless skinless chicken breasts, trimmed

Note: Meringue powder is available in most supermarkets or party supply stores and is used in this recipe to hold the chicken together while cooking. 

Directions:

  1. Mix the paprika, garlic powder, meringue powder, salt, onion powder, and pepper in a shallow dish.
  2. Pound the chicken 1/4 inch thick between sheets of waxed paper with a meat mallet. Coat the chicken with the paprika mixture.
  3. Cover a sheet pan with a clean tea towel. Arrange 1/2 of the chicken in a single layer on the tea towel. Layer the remaining chicken overlapping. Cover the layers with a clean tea towel and top with a sheet pan; press together. Chill for 1 hour.
  4. Remove the top sheet pan and tea towel. Using a wooden dowel or the end of a long wooden spoon, roll the sheet chicken onto the dowel and secure with kitchen twine. 

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    Photo by Lauren De Witt.

  5. Grill the roll over hot coals for 45 minutes or until the chicken is cooked through, turning occasionally.
  6. Slice as desired and serve with the Yogurt Dill Sauce!
Photo by Lauren De Witt.

Photo by Lauren De Witt.

Serves 12.

Yogurt Dill Sauce, RRR IV, p. 69

This chilled Grecian sauce is used as a dipping sauce for the Chicken Swarma but is also delicious with other dishes in the Mediterranean Mixed Grill menu found on page 66 of River Road Recipes IV: Warm Welcomes. The sauce adds a cool and refreshing taste when combined with the warm flavors of a Mediterranean meal.

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Photo by Lauren De Witt.

Ingredients:

  • 2 cups whole milk yogurt
  • Juice of 1/2 lemon
  • 1 1/2 teaspoons dill weed

Directions:

  1. Combine the yogurt, lemon juice, and dill week in a bowl and mix well.
  2. Store, covered, in the refrigerator until serving time.

Makes 2 cups.

Miss Congeal-iality: Raspberry Salad

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I know what you’re thinking: “A congealed salad? How 1960s.” But fear not! Just like those flared jeans you’ve been hiding in your closet since the early 2000s, the congealed salad is making a comeback. Even Southern Living agrees! So break out that jello mold and make sure your next dinner party is on the cutting edge with a course featuring this latest culinary food trend. And if anyone looks at you funny, tell them those boring kale salads are so last year.

Photo by Don Kadair.

Photo by Don Kadair.

Raspberry Salad, RRR I, p. 28

With it’s beautiful pale pink contrasted against the bright green of butter lettuce leaves and lime wedges, this Raspberry Salad from River Road Recipes I will make the perfect addition to your Easter table this year! The best part? It doubles as the salad and the dessert, so feel free to have two helpings, guilt free!

Ingredients

  • 1 10-ounce package marshmallows
  • 1 package frozen raspberries
  • 1 small can evaporated milk (chilled and whipped)
  • 2 3-ounce packages cream cheese
  • 2/3 cup mayonnaise

Directions

  1. Melt marshmallows in double boiler with raspberries.
  2. Let cool; add cream cheese blended with mayonnaise.
  3. Add whipped milk to raspberry mixture.
  4. Place in tray and freeze.
  5. Unmold on lettuce leaves and enjoy!

Serves 12.

Recipe by Mrs. William Adams of Tallulah, Louisiana. 

ICYMI: Spinach Madeleine Creator Featured in The Advocate

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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

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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 Helping, River 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

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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 DEETS: Join 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.

Menu

Purchase tickets here.