Junior League Cookbooks

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Toast to Tidewater – $29.63
Toast to Tidewater is our award winning cookbook celebrating Virginia’s finest food and beverages! Ideal for weddings, birthdays or holidays.

Tidewater on the Half Shell – $20.09
A recipient of the prestigious Tabasco McIlhenny Community Cookbook Hall of Fame Award, this cookbook has sold over 150,000 copies.

The Junior League of Norfolk-Virginia Beach, Inc. is proud to present our award-winning cookbooks. Over 150,000 copies of our cookbooks have been sold to date, celebrating Virginia’s finest food and beverages.

JLNVB Member Pricing

Toast to Tidewater:                                              Tidewater on the Half Shell:

Order Quantity 1:  $26.50                                        Order Quantity 1:  $18.02

Order Quantity 2-7:  $23.85/book                         Order Quantity 2-7:  $16.22/book

Order Quantity 8 or more: $22.53/book              Order Quantity 8 or more: $15.32/book

For questions or to order contact Erikka Massie at erikka.massie@gmail.com

Are you ready for some football food?

Cheese Wafers

Tidewater on the Half Shell
Page 38
Makes 150

2 cups (8 oz) finely grated New York sharp cheddar cheese, room temperature
½ lb butter, softened
2 cups sifted flour
½ tsp. cayenne pepper
Dash Tabasco Sauce
Salt

  • Preheat oven to 350 degrees.
  • Mix cheese and butter together. Gradually add 2 cups of sifted flour to cheese mixture. Add seasonings.
  • Using floured rolling pin and board, roll out dough, cut with small cutter.
  • Bake at 350 degrees for 8-10 minutes. Do not brown.

South-Of-The-Border Platter

Tidewater on the Half Shell
Page 23
Serves 12

2 large ripe avocados
1 garlic clove, finely minced
¼ tsp. salt
1 Tbsp. lemon juice
2 Tbsp. mayonnaise
8 ounces sour cream
2 8-ounce jars picanté sauce
¾ cup chopped ripe olives
3 cups peeled and chopped tomatoes
1 ½ cups (6 ounces) grated sharp cheddar cheese

  • Peel, seed and mash avocados. Stir in next four ingredients.
  • Spread mixture on an attractive platter. Spread sour cream over avocado mixture.
  • Pour sauce over layers, according to taste.
  • Top with layers of olives, tomatoes and cheese.
  • Serve with corn chips.

Buffalo Chicken Wings With Blue Cheese Dip

Tidewater on the Half Shell
Page 52
Serves 6-8, Make Ahead of Time

CHICKEN WINGS

4 lbs (24) chicken wings
Salt and Pepper
4 cups vegetable or peanut oil (enough to cover)
4 Tbsp. butter
2-5 Tbsp. hot sauce (not Tabasco)
1 Tbsp. white vinegar

  • Cut chicken wings at joint, discarding smallest part of wing (the tip end). Salt and pepper wings.
  • Heat oil and fry wings for 20-30 minutes or until crispy.
  • Melt butter in saucepan; add hot sauce and vinegar. Pour mixture over wings. Toss to coat.
  • Serve wings with Blue Cheese Dip and celery sticks on the side.

BLUE CHEESE DIP

1 cup mayonnaise
2 Tbsp. chopped onion
1 clove garlic, finely chopped
¼ cup chopped fresh parsley
½ cup sour cream
1 Tbsp. lemon juice
1 Tbsp. white vinegar
¼ cup crumbled Blue cheese
Dash cayenne pepper
Salt and Pepper

  • Mix all ingredients. Cover and chill for at least one hour