A lot of people know that the Junior League publishes some mighty fine cookbooks. But they may not realize the money raised from those cookbooks is used to serve local communities.
"Our mission is to improve the lives of women and children in our community," said Pearl Wright, a past president of the Junior League of Salt Lake City, which is celebrating more than 75 years of service. "And, we also do social things because most people don't want to join an organization that doesn't have a social aspect to it."
The first Junior League was founded in 1901 in New York City by Mary Harriman, daughter of wealthy railroad executive Edward H. Harriman. The group's first project was a settlement house for the city's poor.
"She was a socialite who saw that people needed help, and she motivated her personal friends to go out and help with her," said Wright.
Other communities followed suit. In Utah, a group began as the Salt Lake Junior Aid in 1931, with Helen Hotchkin Means as its first president. Today it has about 600 members, according to current president Missy Greis.
A few of its many service projects through the decades include the YWCA (1930s); the Traveler's Aid Society (1940s); Hearing and Speech Foundation (1950s); Commmunity Mental Health Center (1960s); Rape Recovery Center (1970s); Hansen Planetarium (1980s); Utah AIDS Foundation (1990s); and Community Nursing Services (2000s).
"We have made a lasting impact in all areas that affect quality of life issues in the community," said Kimberly Thomas of the group's public relations committee. "A few of the projects initiated by the League either wholly or in cooperation with others include the formation of KUED, Wheeler Farm, Ronald McDonald House and Freedom Garden at Volunteers of America Utah's Center for Women and Children."
As a side benefit, members gain skills in leadership, finances, public relations, grant-writing, fund-raising, event-organization and so on.
"The idea was that you were expected to use this training in Junior League as a springboard for other service in the community, so you had to resign from the group at age 40," said Wright. "But now the age-40 deadline has been removed. However, numerous people have used the training to start their own businesses or to work in nonprofit organizations."
Friendships are another benefit. "I was new to the area and didn't know a soul, when I ran into a college friend whose wife was in it," said Susie Kirkland. "It's a great leveling field, because we all come here for different reasons, and there's no right or wrong reason to join, whether you are a lawyer or a stay-at-home mom."
Cookbooks have been a major fund-raiser since 1943, when the Junior League of Minneapolis raised more than $3,000 with its first cookbook, according to the Association of Junior Leagues International. Today there are more than 200 League cookbooks in print. They're known for the quality of recipes and for the way they capture the flavors of their local communities.
In compiling the books, every potential recipe is cooked by three members. "Only the recipes that receive high marks from all three will make it into the book," said Wright.
The Junior League of Salt Lake City's three cookbooks — "Heritage Cookbook," "A Pinch of Salt Lake" (now out of print) and "Always in Season" — have combined annual sales of about $40,000, according to Greis.
The "Heritage Cookbook" was originally published in 1975 and was designated as Utah's Bicentennial Cookbook. In 2000, the group came out with a 25th anniversary edition. The 500-plus recipes include lots of "the favorites and feel-goods" as one member described it. But there are also such diverse offerings as Great-Grandmother Armstrong's Spanish Steak from the late 1800s; Shrimp or Crab A L'Amoricaine from Lucy Menasse Abravanel, wife of former Utah Symphony conductor Maurice Abravanel; and bran muffins from Hazel Thompson Garn, the late wife of former U.S. Sen. Jake Garn.
The beginning of each chapter gives a brief history of different groups that settled Utah, such as the Ute Indians, the bustling "Greek Town" of the mid-1900s and Guadalupe Mission. The cookbook sells for $14.95.
"Always in Season," published in 1999, uses the talents of food writer Virginia Rainey, photographers Brent Herridge and Tom Till, and food stylist Susan Massey. The 200-plus recipes highlight fresh ingredients and are organized by the seasons. Some recipes came from local restaurants, such as Pinon Market and Cafe's Shrimp and Pasta Salad. The cookbook is $21.95.
Also in Utah, the Junior League of Ogden published the "JLO Art of Cooking" in 2003.
League members demonstrate some of the recipes through cooking classes at the Macey's grocery store in Sandy. They're also known to host "cookbook parties," where they prepare some of the recipes for taste-testing by friends and neighbors. The books are sold through local bookstores and gift shops, the Salt Lake Convention and Visitors Bureau, at 328-1019, jlslc.org and Amazon.com.
ANASAZI ROASTED BEET SALAD
Dressing:
1/4 cup fresh orange juice
1 1/2 teaspoons finely grated orange zest
1 1/2 teaspoons honey
1 1/2 teaspoons balsamic vinegar
1 teaspoon Dijon mustard
1/2 teaspoon extra-virgin olive oil
Salt and pepper to taste
Salad:
3 medium beets
4 cups mixed greens
1/2 cup thinly sliced red onion
For the dressing, combine orange juice, orange zest, honey, vinegar, Dijon mustard and olive oil in a bowl and whisk until smooth. Season with salt and pepper. Chill until serving time.
Wrap the beets in foil. Roast at 350 degrees for 1 1/4 hours or until tender. Cool to room temperature; peel and cut into 1/4-inch slices. Chill for up to 2 days at this point if desired. To serve, toss beets with the dressing. Arrange the greens on a large plate. Top with the beets and onion. Serves 4. — "Always in Season"
CARROT GINGER SOUP
1 onion, thinly sliced
2 cloves of garlic, minced
3 tablespoons butter
2 pounds carrots, peeled, chopped
1 tablespoon grated fresh ginger
6 cups vegetable stock
1 teaspoon salt
1 teaspoon white pepper
1 cup half-and-half (optional)
Saute the onion and garlic in the butter in a saucepan until translucent. Add the carrots and ginger and saute for several minutes.
Add the vegetable stock, salt and white pepper. Simmer, covered, until carrots are very tender. Puree in a food processor or with an immersion blender until smooth and creamy, adjusting the consistency with additional vegetable stock or half-and-half cream if necessary. Add the half-and-half and cook just until heated through.
Ladle into warmed soup bowls and garnish with chives or croutons. This soup may be served chilled instead of hot, or you may omit the ginger and add fresh dill or other herbs of your choice. — "Always in Season"
RED ROCK DIP
1 small onion, chopped
2 large cloves of garlic, sliced
1/4 cup olive oil
1 12-ounce jar roasted red peppers, rinsed, drained
1/3 cup basil leaves
1 slice homemade-type bread, chopped
2 tablespoons lemon juice
1/2 cup toasted walnuts
Salt to taste
Saute the onion and garlic in the olive oil in a skillet over medium heat until tender. Combine peppers, basil, bread, lemon juice and walnuts in food processor. Process until the walnuts are finely chopped. Add the onion mixture gradually, processing constantly. Season with salt. Serve with toasted pita wedges or thin wheat crackers. — "Always in Season"
CHICKEN AND ARTICHOKE CASSEROLE
1/2 pound fresh mushrooms, sliced
2 tablespoons butter
1 14-ounce can chicken broth
4 chicken breasts (3 pounds)
1 14-ounce can artichoke hearts, drained
1/4 cup butter or margarine
1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup light cream (half and half)
1/2 cup Parmesan cheese
2 tablespoons sherry (optional)
1/2 teaspoon dried rosemary, crushed
Saute mushrooms in 2 tablespoons butter until golden brown. Set aside. Put chicken breasts in a single layer in pot of simmering chicken broth. Cover. Cook 20 minutes. Remove from broth. Reserve 3/4 cup broth. Cool, skin and bone chicken. Arrange chicken, slightly overlapping, in 8-by-12-inch casserole. Top with artichoke hearts. Set aside. Melt 1/4 cup butter. Stir in flour, salt and pepper until smooth. Gradually stir in the reserved 3/4 cup chicken broth and light cream. Cook and stir as mixture boils and thickens. Blend in Parmesan cheese, sherry and rosemary. Pour over artichokes, covering them. Sprinkle mushrooms down center. Bake at 325 degrees for 30 minutes. If assembling ahead of time, cover and refrigerate; bake 10 minutes longer. Serves 6-8. — "Heritage Cookbook"
ROASTED CHICKEN WITH ROSEMARY
1 3-pound chicken
Salt and freshly ground pepper to taste
2-3 cloves of garlic, cut into halves
2-4 rosemary sprigs
1 teaspoon chopped fresh rosemary or 1-2 teaspoons dried
Remove the giblets and neck from the chicken cavity. Rinse the chicken and pat dry. Season generously inside and out with salt and pepper. Add garlic and rosemary sprigs to the cavity. Pat the chopped rosemary over the outside.
Place the chicken breast-side-down on a rack in a roasting pan. Roast at 400-425 degrees for 30 minutes, basting with the pan juices. Turn the chicken breast-side-up and roast 30 minutes longer or until the chicken is cooked through and the outside is brown and crisp.
For roasted vegetables: Cut potatoes, carrots and onions into quarters, halves or 2-to-3-inch pieces. Add to the roasting pan and sprinkle with salt and freshly ground pepper. Add a few cloves of garlic and rosemary sprigs. Roast with the chicken, tossing to coat with the pan drippings. — "Always in Season"
PINON'S SHRIMP AND PASTA SALAD
Vinaigrette:
3 cloves garlic, minced
1/4 cup minced cilantro
2 tablespoons Dijon mustard
Juice and zest of 1 lime
1 teaspoon salt
1/4 cup corn oil
Salad:
8 ounces uncooked farfalle or bow-tie pasta
1 tablespoon olive oil
2 tablespoons minced fresh parsley
2 tablespoons minced fresh cilantro
2 tablespoons minced scallions
1/2 cup julienned carrot
1 cup julienned red bell pepper
1 basket cherry tomatoes, cut into halves
1 10-ounce package fresh spinach, torn
1 pound (or more) peeled cooked shrimp
Combine all vinaigrette ingredients except corn oil in a bowl; mix well. Add corn oil in a fine stream, whisking constantly. Chill until serving time.
For the salad, cook pasta al dente using the package directions. Rinse under cold water; drain well. Toss with olive oil in a large bowl. Gently mix in parsley, cilantro, scallions, carrot, bell peppers, tomatoes, spinach and shrimp. Gently toss with vinaigrette. Taste and correct seasonings. Serves 6-8. — "Always in Season"
COWBOY CAVIAR
2 tablespoons red wine vinegar
1 1/2 teaspoons salad oil
1 1/2 to 2 teaspoons hot sauce
1 clove garlic, minced
1/8 teaspoon pepper
1 firm ripe avocado
1 15-ounce can black-eyed peas
1 11-ounce can corn, or kernels from 2 ears of fresh corn, blanched
2/3 cup chopped cilantro
2/3 cup thinly sliced green onions
8 ounces Roma tomatoes, coarsely chopped
Salt to taste
Mix the vinegar, oil, hot sauce, garlic and pepper. Cut avocado into 1/2-inch cubes and add to vinegar mixture, mixing gently. Drain and rinse peas and corn. Add to vinegar mixture with cilantro, green onions and tomatoes; mix gently. Add salt to taste. Serve with tortilla chips. Serves 10-12. — "Always in Season"
CARROT CAKE
2 cups sugar
2 cups flour, sifted
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cloves or allspice (optional)
4 eggs, beaten
1 1/2 cups vegetable oil
3 carrots, grated
1 cup walnuts, chopped
3/4 cup raisins (optional)
Frosting:
1 8-ounce package cream cheese, softened
1/2 cup butter, softened
1 16-ounce package powdered sugar
1 teaspoon vanilla
Chopped walnuts
Combine dry ingredients. Stir in eggs, oil and carrots. Mix in cake remaining ingredients. Pour into greased 9-by-13-inch pan. Bake at 325 degrees 35-40 minutes (until toothpick comes out clean). Cool. For frosting, mix all ingredients but nuts. Frost cake and sprinkle with walnuts. — "Heritage Cookbook"
RASPBERRY FINGERS
1 cup butter, softened
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
2 1/2 cups flour
1/4 teaspoon salt
1-2 tablespoons water
Raspberry jam
Cream butter and sugar in a large mixer bowl until light and fluffy. Beat in egg and vanilla. Sift flour and salt together. Add to creamed mixture a third at a time, mixing well after each addition. Add 1-2 tablespoons water if the mixture is too stiff. Shape into a ball and wrap in plastic wrap. Chill up to 1 hour.
Cut dough in 4 portions. Roll each into a rope the length of a cookie sheet. Place on a nonstick cookie sheet. Press an indentation down the length of each rope. Bake at 375 degrees 10 minutes. Spoon jam into the indentations. Bake 10-12 minutes longer, or until golden brown. Cool on the cookie sheet with a wire rack. Slice diagonally. — "Always in Season"
STRAWBERRY BREAD
3 cups flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon cinnamon
1 teaspoon salt
4 eggs
1 1/4 cups vegetable oil
2 cups sliced fresh strawberries
Mix flour, sugar, baking soda, cinnamon and salt in a large bowl. Add eggs, oil and strawberries. Mix just until moistened. Spoon into 2 greased and floured loaf pans. Bake at 350 degrees 1 hour and 10 minutes. Cool in the pans several minutes; remove to wire racks to cool completely. Makes 2 loaves. — "Always in Season"
BERRY DELICIOUS LEMONADE
1 1/2 cups sliced strawberries
1 cup fresh lemon juice
1 1/4 cups sugar
4 cups cold water
1 lemon, sliced
Ice
Combine the strawberries, lemon juice and sugar in a blender. Process until smooth. Combine strawberry mixture with water, lemon slices and ice in a pitcher. Serves 6-8. — "Always in Season"
E-mail: vphillips@desnews.com