Dinner on the Diner: Recipes from the Junior League of Chattanooga
Copyright 1983 by the Junior League of Chattanooga, Inc.,
ISBN 0-9611806-0-9
Library of Congress Catalog Card Number 83-81438
The Junior League cookbooks of any city are wonderful, Chattanooga has a website where you can purchase their cookbooks: Junior League Cookbooks
Chattanooga Chew Chews
Crust:
2 cups all-purpose flour
1 cup brown sugar, firmly packed
1/2 cup butter (no substitute) softened
1 cup pecans
Caramel Topping
1 cup butter (no substitute)
3/4 cup brown sugar
1 12-ounce package semi-sweet chocolate chips
Preheat oven 350˚. Mix flour, brown sugar and butter. Press into uncreased 9×13-inch pan. Sprinkle pecans evenly over unbaked crust.
For caramel topping melt butter and brown sugar in saucepan. bring to a boil and boil for 1 minute, stirring constantly. Pour caramel mixture over crust and pecans. Bake for 20 t0 25 minutes or until entire surface is bubbly. Remove from oven and sprinkle chocolate chips over hot surface. Gently swirl melted chocolate chips with spatula to give a marbled effect. Cool at least 5 hours. Cut into squares. Yield: 32 squares.
Chinese Chicken
4 tablespoons vegetable oil, divided
1/4 sherry
1 tablespoon cornstarch
3 tablespoons soy sauce
3 tablespoons water
2 tablespoon sugar
1 tablespoon vinegar
1/4 teaspoon ground ginger
6 chicken breasts, boned skinned, and cut into bite-size pieces
Combine 1 tablespoon oil in large skillet or work until hot. Add chicken pieces, green pepper, green onions, garlic cashews, celery, water chestnuts and pea pods. Stir fry for 5 to 7 minutes. Reduce heat to medium. Add sauce. Stir and heat until bubble. Serve with rice and Chinese noodles. Yield: 4 servings. ** I added more vegetables**
Devilicious Crab
1 tablespoon butter
1 tablespoon all-purpose flour
1/2 cup light cream
1 egg yolk, slightly beaten
1 6 1/2-ounce can claw crab meat or 7 ounces fresh crab meat, cleaned
1/2 teaspoon prepared mustard
1/2 teaspoon salt
cayenne pepper to taste
1 tablespoon grated onion
1 tablespoon finely chopped bell pepper
1 teaspoon lemon juice
1/2 cup fine bread crumbs
paprika
Preheat oven to 350˚. Melt butter and stir in flour. Add cream and cook until thickened. Add egg yolk and crab meat, then season with Worcestershire sauce, mustard, salt and cayenne pepper. Cook 3 minutes, then stir in onion, bell pepper and lemon juice.
fill crab shells, individual ramekins or a baking dish with crab mixture. Sprinkle with bread crumbs and paprika. Bake for 20 minutes. Yield: 4 servings
Armenian Flat Bread
1 cup warm water (110˚)
1 package dry yeast
1/4 cup butter or margarine, melted and cooled to lukewarm
1 1/2 teaspoons salt
1 teaspoon sugar
3 3/4 cups all-purpose flour
1 egg
2 tablespoons water
4 teaspoons sesame seeds
Pour warm water into mixing bowl and sprinkle in yeast. Add cooled, melted butter, salt, sugar and cups flour. Beat until smooth. Turn out onto floured surface and add enough remaining flour to make a stiff dough. Knead 8 to 1o minutes. Place dough in greased bowl, turing over once to coat top. Cover and let rise until doubled in bulk.
Punch down dough and divide into 4 equal pieces. Roll each piece into a 10×14-inch rectangle. The sheets of dough should be very thin.
Place on uncreased cookie sheets.
Beat egg with 2 tablespoons water to make glaze. Brush glaze on surface of dough and sprinkle with sesame seeds. Bake in 350˚ oven for about 20 minutes. Yield: 4 large, flat sheets of bread.
Break sheets of bread into pieces and serve with cheese spreads or garlic dip.
Apple Bake
8 medium baking apples
2/3 cup water, divided
1 cup sugar
2 tablespoons butter
1 cup pecans, chopped
1/2 cup brown sugar, packed
1/2 teaspoon cinnamon
1 egg
Wash and core apples, but do not peel. Place in a 3-quart baking dish with 1/3 cup water.
In a saucepan combine 1/3 cup water, granulated sugar and butter. Heat, stirring, until sugar is dissolved. Set aside.
Combine nuts, brown sugar, cinnamon and egg. Spoon nut mixture into each apple cavity. Pour syrup over apples until they are full and overflowing. Cover and bake 350˚ for 1 1/2 to 2 hours, or until apples are tender. Can be prepared in advance and baked before serving. Yield: 8 servings.
Serve as an accomplishment to pork or as a dessert with whipped cream or vanilla ice cream.
