Featured Recipes

Junior League of Houston cookbooks make excellent gifts!

Whether you are planning a bridal shower or looking for the perfect housewarming gift, Junior League of Houston cookbooks are a party essential. The League’s cookbooks are the gift that keeps on giving. Your purchase of any of the Junior League of Houston publications supports the League’s Community Program and mission.

Peace Meals 

Peace Mealscelebrating its 10th anniversary this year, is a beautifully illustrated book with a wide variety of elegant dishes to serve, including Spicy Rosemary Cashews, Organic Herb Salad with Simple Lemon Vinaigrette and Over-The-Top Fudgy Brownies. This is a stunning cookbook worthy of display yet full of delicious recipes to help celebrate the flavor of life.

Avocado Cucumber Soup with Cilantro (Peace Meals 2008)

1 ½ cups chicken broth
2 avocados, pitted, peeled and chopped
1 medium sweet onion, chopped (about 1 ½ cups)
½ to 1 fresh jalapeno, seeded and coarsely chopped
2 large cucumbers, peeled and chopped (about 2 ½ cups), plus additional slices for garnish
1 cup loosely packed fresh cilantro leaves, plus additional
½ teaspoon coarse salt
½ teaspoon ground cumin
½ cup fresh lime juice
1 cup plain yogurt (or sour cream)

This recipe requires advanced preparation. Puree the ingredients except yogurt in a blender until smooth. Refrigerate for at least three hours or up to one day. Ladle into bowls, top with a dollop of yogurt and garnish with cilantro and slice of cucumber.
Serve chilled. Serves six.

Houston Junior League Cookbook

The Houston Junior League Cookbook is a timeless classic – turning 50 this year! As the League’s first cookbook published in 1968, this cookbook is truly a part of the Junior League’s heritage. Taste nostalgia with more than 1,500 recipes that have been enjoyed at family meals for generations.

Leg of Lamb with Mint Glaze (Houston Junior League Cookbook 1968)

Leg of lamb
1 ¾ cups ginger ale
¼ cup vinegar
¼ cup brown sugar
½ cup mint jelly
¼ cup fresh mint leaves, chopped

Rub lamb with salt. Roast meat fat side up, uncovered, at 400 for 15 minutes. Reduce heat to 300 and roast meat 35 – 40 minutes per pound. After one hour, pour 1 ½ cups of the ginger ale over roast. (Reserve ¼ cup ginger ale for glaze.) Baste with pan drippings at 15 minute intervals, for remainder of baking time. Meanwhile make glaze by combining reserved ginger ale, vinegar, brown sugar, jelly and mint leaves in a small bowl; mix with egg beater. Pour glaze over roasted lamb and let stand for 30 minutes before carving. Serve with gravy from pan.
Serves six.

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