Mardi Gras to Mistletoe Cookbook
2007 National Winner Tabasco® Community Cookbook Awards
2008 Finalist USA Book News Best Book Awards 2009 National INDIE Excellence Finalist
This cookbook has more than 200 Delicious Recipes contributed by League members, their families and favorite local restaurants. Each of the twelve chapters portrays a month with its festivals and events, seasonal recipes, cooking tips and culinary trivia.The proceeds from Mardi Gras to Mistletoe will insure that the Junior League of Shreveport-Bossier can continue to touch the lives of those in need in our community for years to come. If you would like more information about ordering the cookbook or any other information about our league, please call 318-221-6144 or email us at cookbook@jlsb.org.
Click here to purchase a Mardi Gras to Mistletoecookbook online
Revel Cookbook
Revel, first published in 1980, was reissued in a 20th anniversary edition by popular demand in 2000. The cookbook is named after the now world-famous arts festival founded by the Junior League of Shreveport and given to the City in 1976 as a bicentennial gift. The book has sold over 50,000 copies.
Revel features 29 party menus for spring, summer, autumn and winter. Menus include a mother-daughter tea, a tailgate picnic and a Cajun Christmas. The cookbook has over 600 delicious triple-tested recipes chosen from more than 5,000 submitted. All recipe ingredients are listed in the order of use and every recipe and menu is double or triple indexed.
Click here to purchase a Revelcookbook online
Revel and Mardi Gras to Mistletoe Combination
Order Mardi Gras to Mistletoe and get Revel Cookbook at a discount. If you have questions, please contact us at cookbook@jlsb.org.
Click here to purchase the Revel and Mardi Gras to MistletoeCombination online
From Tanis Westbrook, Project Editor FRP
I love sweet potatoes. We eat them at least once a week at my house. And, of course, no holiday meal would be complete without sweet potatoes, so I'm always on the lookout for new ways to prepare them. My family would be content to always eat their sweet potatoes made the traditional way—mashed with loads20of butter, heavy cream, and brown sugar, and topped with marshmallows. Not that there's anything wrong with that, but to me it's almost like having dessert in the middle of the meal. Last year for Thanksgiving, I prepared the Cranberry and Sweet Potato Bake from the Junior League of Shreveport-Bossier's Mardi Gras to Mistletoe, and it was a hit with everyone. The tartness of the cranberries offset the sweetness of the pineapple, and it is oh so easy to prepare. Using the canned sweet potatoes is a real time-saver, but I imagine one could use fresh baked sweet potatoes. I had so many requests for it that I made the dish again for Christmas, and now it is sure to become a holiday tradition at our house.
Cranberry and Sweet Potato Bake
Serves 4 to 6
2 (15-ounce) cans sweet potatoes, drained
1 (8-ounce) can crushed pineapple, drained
1 egg, lightly beaten
2 tablespoons butter, melted
1/4 teaspoon salt
1/8 teaspoon pepper
1 (16-ounce) can whole cranberry sauce
Combine the sweet potatoes and pineapple in a large bowl and mash with a potato masher to the desired consistency. Stir in the egg, butter, salt and pepper and swirl in the cranberry sauce. Spoon the cranberry mixture into a 1-quart baking dish and bake at 350 degrees for 40 minutes. Serve immediately.
Mardi Gras to Mistletoe
Junior League of Shreveport-Bossier
