Junior League of Boca Raton - May Bridge 2009

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From a Cook’s Point of View by Mary LavalleIs summer here already? This Leagueyear has flown by. The Cookbookcommittee did a wonderful job promotingbusiness and working with membersto promote retail sales. Three cheersfor the committee. I look forward toworking with the new Chair, AlisonGatto, et al.What better way to spend summers butwith a barbecue by the pool with thechildren and/or guests splashing away and having fun. Savorthe Moment is right there with a menu that is ready and waitingfor you on page 41. I have tried just about everything on thispage at one time or another and you will love it all.325 degrees for exactly 30 minutes. Cool for five minutes.Place on a serving plate. Loosen the side of the pan with a knifeand remove. Spread the sour cream over the pie. Garnish withgreen onions, tomatoes and olives. Serve with additional chips.• Watermelon Salsa, page 44 (So refreshing and delicious)• Cocobeer Shrimp, page 44• Bali Wings, page 45• Gold Coast Potato salad, page 45 (A different slant to the usual)• Grilled Corn, page 45Barbecued Ribs (page 46)(The dream entrée that never requires your attention)1 onion, sliced5 pounds baby back ribsSalt and pepper to taste1 (14 ounce) bottle tangy catsup or chili sauce½ (12 ounce) bottle horseradish sauce½ cup packed brown sugar¼ cup Worcestershire sauceSpread the onion slices in a 9x13 baking pan.* Sprinkle bothsides of the ribs with salt and pepper and arrange over theonion. Cover with foil. Bake at 350 degrees for 2 hours.Combine the catsup, horseradish sauce, brown sugar andWorcestershire sauce in a bowl and mix well. Spread over theribs. Bake, uncovered, for 1 hour longer. Serves 8* I use the bottom section of my broiling pan.SUMMER MENUSouthern Citrus Punch (page 42)Firecracker Chile Cheese Pie(A perfect way to begin the afternoon)1 cup crushed tortilla chips3 tablespoons melted butter16 ounces cream cheese, softened2 eggs1 (4 ounce) can chopped green chilies2 fresh jalapenos, minced4 ounces Colby cheese, shredded4 ounces Monterey Jack cheese, shredded¼ cup sour creamGarnish: chopped green onions, chopped tomatoes and slicedblack olivesMix the crushed tortilla chips and melted butter in a bowl. Pressover the bottom of a 9-inch spring form pan. Bake at 325degrees for 15 minutes. Beat the cream cheese and eggs in amixing bowl. Mix in the green chilies, jalapenos, Colby cheeseand Monterey Jack cheese. Pour over the baked layer. Bake at• Stuffed bread, page 46• Raspberry Ribbon Cheesecake, page 47Remember as with all barbecues this one is calorie free!Your suggestions for this article are always welcome so keepthem coming; have a good summer and be safe.Dining Without Reservations, JL of Beaumont...........................$26.95Boston Uncommon, JL of Boston ................................................$31.50Charleston Receipts Repeats, JL of Charleston...........................$22.95Grouper to Grits, JL of Clearwater-Dunedin ..............................$26.95Cooking by the Bootstraps, JL of Enid ........................................$24.95Kid’s in the Kitchen, (New) FRP..................................................$24.95Grand Temptations, JL of Grand Rapids .....................................$28.95Peace Meals (New Issue), JL of Houston....................................$34.95Creating Comfort ........................................................................$26.95Come On In!, JL of Jackson.........................................................$26.95Always Superb, JL of Minneapolis..............................................$29.95Open House, JL of Murfreesboro................................................$26.95Notably Nashville, JL of Nashville..............................................$29.95Toast to Omaha, JL of Omaha ....................................................$26.95Worth Tasting, JL of Palm Beaches.............................................$29.95Southern Accents, JL of Pine Bluff..............................................$19.95Southern Accents 2nd Helping, JL of Pine Bluff .........................$24.95Simply Sarasota, JL of Sarasota .................................................$26.95Women of Great Taste, JL of Wichita .........................................$26.9528 cookbook news
Savoring This League Year by Greta GillisWhat a year it has been for the cookbookcommittee. I would like to thankthe entire committee for all of theirhard work this year. Everyone reallycame together to accomplish ourgoals and I am so appreciative of thecommitment everyone made to thecommittee.At the beginning of the League year,we set a goal to nurture our wholesaleaccounts to generate additional sales. I am very grateful toJanel Williams, Christina Wheat, and Bridget Boyd for all oftheir phone calls and visits to these accounts. Their tirelessefforts definitely sold more copies of Savor the Moment. Theyalso helped to “clean up” our wholesale account list, whichwill be beneficial to next year’s committee.As the 10 Year Anniversary of Savor the Moment approaches,we all brainstormed the future of the cookbook. We recognizethe hard work that went into developing Savor theMoment and are so proud of the amazing cookbook thatcame from all of those tireless hours. The committee wouldlove to see the Junior League of Boca Raton develop anotheraward winning cookbook, but this is certainly not a quickprocess. In the meantime, the committee came up with somegreat ideas to help celebrate this momentous anniversary.Look for these ideas to be put into play next year.We met with Dave Kempf, the President of FRP Publishing.Dave so graciously helped us think about creative ways tomarket our book and to approach new wholesale accounts.He also worked with us on some great ideas to help celebratethe upcoming anniversary. It makes our jobs so much easierwhen we have such amazing business partners.There is so much committee work that is unglamorous. All ofthose cookbooks are really heavy and getting them back andforth to the meetings can be back-breaking. Thank you somuch to Liz Goldring and Caroline Rhine for lugging all ofthese books back and forth from the VCRC and the EmbassySuites. Every committee member took their turn at sellingbooks. They got to the GMM early to set up books and gaveup their time to socialize during the cocktail hour becausethey were selling at the cookbook table.Even as we feel we have accomplished so much this year, thereis still so much more to be done next year, especially with planningfor the 10 year anniversary of Savor the Moment. I wouldlike to wish Alison Gatto much success in her position as chairnext year. I know she will be great in the position and JanelWilliams will be a great asset to her as chair-elect.How to Please Discriminating Guestsby Peggy JonesMany thanks go to Peggy Jones for writing about oneof her favorite menus from Savor the Moment. Youwon’t want to wait to prepare this meal for dinnerguests and Peggy’s tips will surely make your eveninga huge success. ~ Greta Gillis, Coobook chairThere are some dinner guests that just won’t go for the plainold steak on the grill. How can you please such discriminatingpalates? My choice is the Rosemary Roasted Rack ofLamb with Cabernet Sauce. This one is sure to please eventhe most demanding gourmet.The preparation is fairly easy; you canprepare the lamb ahead of time androast during cocktails. While it iscooking, your house will smellabsolutely scrumptious. Using freshingredients is the key to the success ofthis dish. In addition, to the ease of preparation, serving on aplatter surrounded by a few more sprigs of fresh rosemary helpsto stimulate the appetite and add to the overall “wow” effect.I like to serve the lamb with roasted tomatoes and rosemarypolenta. Of course a very good aged cabernet also helps toset off the taste.Whenever I have prepared this dish, compliments abound. Iwas especially pleased to hear one guest who frequents thebest restaurants in town proclaim while finishing the last bitson his plate, “you would not get a better meal at the BocaHotel.”cookbook news29
Page 1 and 2: Volume 19, Number 6May 2009Women Bu
Page 4 and 5: President’s Perspective by Kriste
Page 6 and 7: Shannon Moriarity - Doing it All! b
Page 8 and 9: Member SpotlightJENNY WICKER, NEW M
Page 10 and 11: Caring HeartsThe Junior League of B
Page 12 and 13: her legacy around Boca Raton. Her p
Page 14 and 15: Fun Times in Summertimeby Andee Hol
Page 16 and 17: Dollar$ & Cent$ IIby Denise O’Sul
Page 18 and 19: Community CornerJLBR to Participate
Page 20 and 21: Mary Lavalle & Susan Saxton at New
Page 22 and 23: Milagro - The Miracle Continuesby L
Page 24 and 25: Spirit of Giving Network CommitteeM
Page 26 and 27: A Busy and Exciting Year for Kids i
Page 30 and 31: Chocolate Decadence Raises over $45
Page 32 and 33: Latest Scoop from MSAT by MSAT Comm
Page 34 and 35: Sustainer Scoop by Lou Ann SuchHAPP
Page 36 and 37: Bulletin BoardActive SummerBirthday
Page 38 and 39: Bridge PatronsThe Publications Comm
Page 40: Nonprofit Org.U.S. PostagePAIDBoca

Junior League of Boca Raton - May Bridge 2009

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