Junior League members

Alexis Green, Jamie Scoggins and Eloise Graf stand in a featured kitchen on the tour.

Junior League’s kitchen tour showcases noteworthy rooms, recipes

This year’s kitchen tour will promote some of the most notable work throughout the Shreveport-Bossier City area.

Eloise Graf, kitchen tour chairman for the Junior League of Shreveport- Bossier, said she is excited to showcase the work of local builders and designers.

Tickets will cost $25 in advance on the JLSB website (jlsb.org) or $30 the day of the event 10 a.m. to 4 p.m. Nov. 1. Tickets will be available at each home on the tour. Kitchen & Bath Cottage is the hospitality sponsor. During the tour, ticket-holders can Photos by Kelly Powell and Eric Elberson stop by the League office location on Line Avenue to enjoy hors d’oeuvres and drinks.

Additionally, there will be a variety of recipes available to sample from the Junior League cookbooks “Mardi Gras to Mistletoe” and “A Cook’s Tour.” The JLSB will raffle off items.

Each of the following recipes paired with a kitchen can be found in Junior League cookbooks. Some cookbooks will be available for purchase on the kitchen tour. To purchase a cookbook, contact the Junior League at 221.614.4.

Dessert

Caramel ChoColate SquareS

Found in Cookbook: Mardi Gras to Mistletoe Page 185 Makes 2-3 dozen squares

Ingredients 1 (14-ounce) package light caramels 1/3 cup evaporated milk 1 (two-layer) package German chocolate cake mix 3/4 cup (1-1/2 stick) margarine, melted and cooled 1/3 cup evaporated milk 1 cup pecans, chopped (optional) 1 cup (6 ounces) semisweet chocolate chips

Directions Combine the caramels and 1/3 cup evaporated milk in a heavy saucepan. Cook over low heat until blended, stirring constantly. Combine the cake mix, margarine, 1/3 cup evaporated milk and the pecans in a bowl and mix well. Press 1/2 of the cake mix over the bottom of a greased and floured 9x13-inch baking pan and bake at 350 degrees for six minutes. Spread the caramel mixture over the baked layer and sprinkle with the chocolate chips. Crumble the remaining cake mix mixture over the top and bake for 15-18 minutes longer or until the edges pull from the sides of the pan. Cool in the pan on a wire rack and cut into squares.

Side item

Buttermilk Corn Bread

Found in A Cook’s Tour Page 71 Makes 3 average servings

Ingredients:

3/4 cup corn meal

1/2 teaspoon salt

1/4 teaspoon soda

3/4 cup buttermilk

1 egg

Directions Mix corn meal, salt and soda.

Add buttermilk, then eg. Mix well. Place in skillet (small 6-1/2 inch iron) 2 tablespoon. bacon grease and heat. Pour 1/2 of grease into batter. Mix well, then pour batter into skillet. Leave skillet over burner on top of stove for 2 or 3 minutes, then place in hot oven (400-425 degrees) for 20-25 minutes.

Beverage

Autumn Hot Cranberry Citrus Punch

Found in Mardi Gras to Mistletoe Page 160 Serves 12 to 15

Ingredients

1 (32-ounce) bottle cranberry juice

2 cups orange juice

1/2 cup lemon juice

1/2 cup honey

1/4 cup lime juice

3 whole cloves

2 cinnamon sticks

1 (32 ounce) bottle ginger ale Cinnamon sticks (optional garnish)

Directions Combine the cranberry juice, orange juice, lemon juice, honey, lime juice, cloves and two cinnamon sticks in a stockpot. Simmer over medium heat for about 15 minutes, stirring occasionally. Discard the cloves and cinnamon sticks. Just before serving, mix in the ginger ale and simmer until warm. Serve hot in heated mugs. Garnish each serving with a cinnamon stick, if desired.

Appetizer

Hot Bacon And Swiss Dip

Found in Mardi Gras to Mistletoe Page 32 Serves 10-12 people

Ingredients

8 ounces cream cheese, softened

1 cup mayonnaise

1 cup (4 ounces) shredded Swiss cheese

4 green onions, chopped

1/2 teaspoon Tabasco sauce

8 slices bacon, crisp-cooked and crumbled

1 cup butter cracker crumbs Paprika to taste Chopped fresh parsley to taste

Directions

Combine the cream cheese, mayonnaise, Swiss cheese, green onions and Tabasco sauce in a mixing bowl and heat until combined, scraping the bowl occasionally. Spread the cream cheese mixture in a 2-1/2 cup baking dish or a 9-inch round baking dish. Sprinkle with the bracon and cracker crumbs. Bake at 350 degrees for 15-20 minutes or until bubble. Sprinkle lightly with paprika and parsley and serve with assorted party crackers.

Entree

Harvest Festival Stew

Found in A Cook’s Tour Page 189 Serves 8

Ingredients

2 onions, chopped

1 green pepper, chopped

3 tablespoons butter

2 pounds beef, cut into

1-inch cubes Seasoned flour (flour, salt and pepper)

3 cups beef bouillon

2 dashes Tabasco

1 teaspoon paprika

1 teaspoon salt

1/4 teaspoon pepper

1 cup sour cream

1-1/2 cup carrots

1 1/2 cup green beans

1 cup potatoes, cubed Dumpling Batter (recipe and directions below)

Directions Saute beef cubes sprinkled with seasoned flour in 3 tablespoon butter along with onions and green pepper. Add beef bouillon, Tabasco, paprika, salt and pepper. Cover and simmer 1-1/2 hours. Then, lower heat and add sour cream. Add carrots, green beans and potatoes. Cook 25 minutes. Make a dumpling batter (use box recipe). Add caraway seeds to batter and spoon on top of stew. Cover and cook over low heat for 25 to 30 minutes.

Dumpling Batter

Ingredients

2 cups flour

4 tsp baking powder Pinch of salt

1 cup milk

Directions Mix together until you have a thick batter.