Through The Years: JLC Cookbook Recipes

By: Laura Blake

Food has a way of bringing people together. If you want inspiration for your next gathering, look no further than the Junior League of Charlotte, Inc. (JLC) cookbooks! These treasures were a staple of the JLC’s fundraising efforts for years. While new versions are no longer made, the recipes, tips and witty Southern commentary hold up well over time (though the direction to cook your dish in a “hot oven” may need some 21st century interpretation.) Special thanks to Suzy Garvey, Becky Clark and the other Sustainers who helped to preserve these cookbooks and more in the JLC’s archives.

Below are a few recipes and some useful kitchen tips selected from JLC cookbooks over the years. Bon Appétit!

Edenton Tea Party Cakes

Old North State Cook Book (1942)

Recipe contributed by Mrs. John A. Campbell, Jr.

A tea party is an excellent way to showcase Southern hospitality. Add in a common cause to rally behind and you’ll have a party to remember! This recipe has both delectable and historical roots:

“On October 25, 1774, a group of influential ladies met at the home of Penelope Barker, in Edenton, NC, which was then the capital of the state and expressed their disapproval of the English tax on tea by pledging themselves to abstain from the use of this beverage. The recipe for the little cakes Penelope Barker served at this historical ‘tea party’ is given below.”

• 1-quart flour

• ¾ cup butter and lard mixed

• 2 large cups brown sugar

• 3 eggs

• 1 rounded teaspoon baking soda

Beat the eggs together well, adding sugar and then soda, which has been dissolved in 1 tablespoon of warm water — flavor with vanilla. Last, quickly add the flour into the well-worked butter and lard mixture. Roll out as soft as possible and cut into cakes — Bake in a hot oven.

Kitchen Tips:

1.) To get from lemons the largest possible amount of juice, warm them before squeezing.

2.) Magnolia leaves or blossoms make a wonderful centerpiece for a Southern table any time of year.

3) Hollow out vegetables such as bell peppers, cabbage or artichokes and use them as containers for dips. Round loaves of bread also work well.

Cheese and Pimento Biscuits

Dining by Fireflies: Unexpected Pleasures Of The New South (1994)

This cookbook is specifically categorized by meal plans for a variety of events. Hosting a March Madness watch party? Gathering for a wine tasting? This book has you covered! The biscuit recipe shown here is in the recommended meal plan for “Shoppers Anonymous: A Holiday Break For The Ladies.” When you and your friends need a break this holiday season, whip up a batch of these Southern staples to enjoy together.

• 3 cups flour, sifted

• 5 teaspoons baking powder

• 1 ½ teaspoons salt

• ½ teaspoon cayenne pepper

• ½ cup shortening

• 1 cup cheddar cheese, grated

• ¼ cup pimento, finely chopped

• 1 to 1 ½ cups milk

Preheat oven to 450 degrees. Sift together dry ingredients in a large bowl. Cut in shortening. Stir in cheese and pimento. Add milk gradually to make dough. Roll out to ½ inch thickness. Cut with a biscuit cutter and place on greased cookie sheet — Bake for 15 minutes. (Can be prepared ahead and frozen after baking. Reheat before serving.)

Yield: 3 dozen

Liz Taylor’s Favorite Chili-Con-Carne

Charlotte Cooks Again (1999)

Recipe contributed by Betty Wells (Mrs. N. Walker)

In the JLC, we’re all about women helping women. And who better to help us choose the best chili recipe other than actress Elizabeth Taylor? Along with various stars of her time, Elizabeth enjoyed dining at Chasen’s restaurant in West Hollywood, California. She particularly adored their chili – so much so that she supposedly received a delivery of it on the set of Cleopatra in 1963. Chasen’s, unfortunately, closed its doors, but its chili lives on! Consider this recipe for your next tailgate or a Cleopatra movie night.

• ½ pound dry pinto beans

• 3 28-ounce cans of tomatoes

• 1 ½ tablespoon salad oil

• 3 chopped green peppers

• 2 large chopped onions (1 ½ pounds)

• 2 crushed garlic cloves

• ½ cup snipped parsley

• 2 ½ pounds ground beef chuck

• 1 pound lean ground pork

• ¼ cup chili powder

• 1 ½ tablespoon salt

• 1 ½ teaspoon pepper

• 1 teaspoon cumin seed

Wash beans and soak them overnight in a large kettle with enough water to cover them. Simmer in water. Add tomatoes and simmer for 5 minutes more. Sauté green pepper, onion and garlic in oil. Add parsley. Add beef and pork and brown. Stir in chili powder and the rest of the seasonings. Cook 10 minutes. Add meat mixture to beans and simmer for 1 hour.

Yield: 4 quarts

Corporate Sponsorship OPPORTUNITIES

The Junior League of Charlotte, Inc. (JLC) offers numerous sponsorship opportunities associated with several fundraising and community events throughout the year.

The JLC welcomes discussions about partnering with companies to fulfill their philanthropic goals and opportunities to engage with JLC members.

JLC partnership opportunities are flexible and can be customized based on company’s priorities.

Multiply the impact of your sponsorship dollars by helping support the JLC mission - to promote voluntarism, develop leaders and improve our community.

To discuss potential involvement, please contact the JLC office at (704) 375-5993 or office@jlcharlotte.org.