Says Junior League cookbook co-chair Paula Kelly Meiners, “In creating this book, our intention was to capture the essence of life in Southeast Louisiana—and, more specifically, on the northshore. We believe we have accomplished that goal. From the outstanding artwork, to our local authors’ essays, to the luscious recipes featuring native seafood, fruits and vegetables, we wanted to impart the joie de vivre we feel as residents of an area so blessed with spectacular resources and talent.”

The inaugural publication includes more than 280 recipes from some of Southeast Louisiana’s favorite restaurants and chefs. Among those participating are: Acme Oyster House, Artesia, Bayona, Benedict’s Plantation, Marcelle Bienvenu, Commander’s Palace, Corrine Cook, The Dakota Restaurant, Emeril Lagasse, Tom Fitzmorris, Gabrielle Restaurant, Gerard Maras, Hugh’s Wine Cellar, La Provence, Pat O’Brien’s, Pat’s Seafood, and Trey Yuen.

Some of the featured taste-tempting recipes are: Grilled Oysters with Ginger-Lime Butter, Smoked Gouda Crawfish, Crab Napoleon, Cantaloupe Salad with Andouille Cheese Balls, Penne á la Vodka, Crawfish Blues Cornbread, and Double Chocolate Mint Dessert Bars.

In addition to the great selection of culinary classics, “Roux To Do” is filled with colorful artwork from some of the northshore’s many festival posters, such as Art at the Park, Chef Soirée, Harvest Cup Polo Classic, Madisonville Wooden Boat Festival and the Pontchatoula Strawberry Festival. The vivid and dynamic cover art was designed by Covington artist Sarah Dunn.

In addition to a description of each festival, the cookbook features information about many northshore attractions, such as the Downtown Covington art community, the Mandeville Trailhead, the Folsom horse country and the Tammany Trace—as well as other exciting events, such as Mardi Gras, that make Southeast Louisiana unique.

Sales of the cookbook will help fund the league’s activities and community projects. If you’re thinking about Christmas gifts for clients, employees, teachers, family or friends, purchasing “Roux To Do” is a great way to support the northshore community. Simply give the league your Christmas list, and they will take care of the rest, including a gift bag and mailing. Gift packages are available for $25 and $50. For more information, call (985) 898-3989, or visit www.JLGC.net.

Strawberry Cheese Ring

So good and easy!

1 pound of grated sharp cheddar cheese
1 cup chopped pecans
3/4 cup Mayonnaise
4 finely chopped green onions
1/2 teaspoon red pepper
1 cup strawberry preserves

Mix all ingredients except preserves. Line a ring mold with saran wrap and pat cheese mixture into mold. Chill. Unmold onto a pretty platter and fill center of cheese mold with strawberry preserves. Serve with crackers.

Fiesta Black Bean and Corn Salad/Dip

1-15 ounce can of black beans, drained and rinsed
1-11 ounce can Shoe Peg corn, drained*
1/2 cup chopped parsley
1/2 cup chopped cilantro
1 medium to large tomato, finely chopped
1 medium bell pepper, finely chopped (red or yellow add more color)
1/2 cup of Kraft House Italian dressing
Juice of 1 large lemon
Salt and Pepper to taste
1 avocado chopped

Mix all ingredients, except avocado, unless serving immediately. Chill, if possible, but not necessary. This is best if made one day before to allow the flavors to mingle, but if making ahead, add avocado immediately before serving. This is great served as a salad or as a dip with tortilla chips.

*You can use yellow whole kernel corn, but the shoe peg is sweeter.

Reuben Sandwiches

12 slices of rye bread
Butter, softened
1/2 cup Thousand Island dressing
6 slices Swiss Cheese
8 ounces thinly sliced corned beef
1 16-once can sauerkraut, very will drained

Preheat oven to broil.
Spread butter on one side of each slice of bread. Arrange half of
bread, buttered side down on a cookie sheet. Spread Thousand Island
dressing on unbuttered side of arranged bread slices. Layer corned beef, sauerkraut and Swiss cheese on arranged bread. Top with remaining bread slices, buttered side up. Broil sandwiches until bread is golden brown and cheese is melted. You can also fry the sandwiches one at a time like you would a grilled cheese sandwich, instead of broiling them, if desired.

Southern Barbeque Sauce

This is a great marinade for pork or chicken.
It has no fat and lasts forever.

1 gallon cider vinegar
Small bottle Worcestershire sauce
3/4 cup salt
2 Tablespoons black pepper
/3 bottle of crushed red pepper
2/3 bottle of hot sauce
2 teaspoons Cumin
1 teaspoon garlic salt

Take out 2 cups of the vinegar from the gallon jug of vinegar. Discard the two cups of vinegar or save it for something else. Put the remaining ingredients in the vinegar gallon jug, and shake. This should be allowed to sit for at least a week or so, the longer the better.

The Roux To Do Cookbook and other fundraising programs benefit the following Junior League of Greater Covington Community Projects

Arts Carts
Career Closet
Habitat for Humanity St. Tammany West
Head Start Mandeville-Lacombe
Helping Hands
Hope House
Make a Wish
Parenting Center of West St. Tammany
PRIDE
Prime Time Seniors
Southeast Louisiana Hospital Adolescent School

For more information, call 898-3989.

Copyright 2003, M&L Publishing, all rights reserved.