A delectable melting pot of Western cooking from the Mountain States, the Southwest, Western Canada, Mexico, California, and the Pacific Northwest.
Imagine Roast Wild Duck with Currant Sauce, Lemon Rice, Chinese Vegetables with Cashews, Whipped-Cream Biscuits, and, for dessert, Apricot Jam Strudel.
For heartier appetites, a great feast might include Hot Clam Rolls, California Chunky Chili, Maple Barbecue Spareribs, True Grit Soufflé, Sourdough Bread, and Huckleberry Walnut Cream Cake.
For a Mexican brunch, you might try Nachos topped with green chilies, Fiesta Guacamole, Chicken Enchiladas with Piñata topping, and Mamacita’s Pinto Beans and Corn Azteca on the side, finishing with Old-Fashioned Mexican Flan.
From elegant cuisine to down-home cooking, you’ll find The Western Junior League Cookbook has something for every taste.
Paperback | $27.00
Published by Ballantine Books Aug 12, 1981| 560 Pages| 5-1/2 x 8-1/2| ISBN 9780345295194