• 1 pound dark brown sugar
• 1 cup butter, softened
• 1 pint vanilla ice cream
• 1/2 teaspoon cinnamon
• 1/2 teaspoon allspice
• 1/4 teaspoon nutmeg
• rum
• cinnamon sticks, optional

1. Mix all ingredients, except rum, together in large bowl. Blend until smooth.
2. Store batter in freezer.
3. To prepare each drink, put one heaping tablespoon of ice cream batter and 1 1/2 ounce of rum into each mug.
4. Fill mug with boiling water. Stir well.
5. Can be served with cinnamon stick, if desired.

Must be frozen.

Bonnie W Hindman

Temperature: 350 degrees F
Time: 45 to 60 minutes

• 3 whole chicken breasts, split, boned, and skinned
• 4 tablespoons cooking oil
• 1 1/2 cups milk
• 1 1/2 cups flour
• 3/4 teaspoon tarragon
• 3/4 teaspoon salt
• 3 eggs, beaten
• Mushroom Sauce
• 4 tablespoons butter
• 1/2 to 3/4 cup sliced mushrooms
• 2 tablespoons flour
• 1/2 teaspoon salt dash of pepper
• 1 cup milk

1. Brown chicken in 3 tablespoons of the cooking oil.
2. Season with salt and pepper.
3. Place in a greased 9 x 13-inch pan.
4. Stir together milk, remaining 1 tablespoon cooking oil, flour, tarragon, and salt.
5. Add eggs to flour mixture. Mix well until smooth.
6. Pour over chicken and bake.

Mushroom Sauce

1. Melt 2 tablespoons of the butter in a heavy saucepan. Saute mushrooms 2 to 3 minutes. Remove them using a slotted spoon and reserve.
2. In the same pan, melt remaining butter. Stir in flour, salt, and pepper.
3. Add milk gradually. Cook, stirring constantly, until thickened and smooth.
4. Add mushrooms and heat through.
5. Spoon over chicken when serving.

Marilyn Wehrheim

Temperature: 425 degrees F
Time: 10 minutes then:
Temperature: 350 degrees F
Time: 30 minutes

• 3 cups Concord grapes
• 1 cup sugar
• 3 tablespoons flour
• 1 tablespoon lemon juice
• 1 tablespoon butter, melted
• Pastry for 2 9-inch crusts

1. Wash, drain, and stem grapes.
2. Remove and reserve skins. Simmer pulp for 5 minutes.
3. While hot, press pulp through sieve to remove seeds.
4. Combine strained pulp with skins.
5. Combine sugar and flour and add to grapes. Blend in lemon juice and butter.
6. Pour into a 9-inch pie crust. Cover with top crust and slash with your own design. Bake.

Hint: 1 teaspoon grated orange rind adds zest to grape and rhubarb pies.

Judy G. Curry

Applehood and Mother Pie
The Junior League of Rochester, New York

Publication Date: January 1998

$16.95 - Paperback - Amazon@TKL - ORDER/INFO

ISBN: 0-9605612-2-6