SAMPLE RECIPES:

1. Spinach Orange Bread with Strawberry Cheese

2. Raspberry Cheesecake Muffins

3. Marinated Antipasto Salad

To Order:
Make check payable to:
Junior League of Parkersburg, Inc.
Price:
$19.95 each (West Virginia residents add 6% sales tax) plus - $3.00 postage and handling per book
Mail to:
Junior League of Parkersburg
P.O. Box 4051
Parkersburg, WV 26104
Phone: 304-428-5545

Makes: 2 (9x5-inch) loaves

• 2 cups fresh spinach leaves, stems removed
• 1/2 medium orange
• 3 extra-large eggs
• 1 3/4 cups sugar
• 1 cup vegetable oil
• 3 cups flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 16 ounces cream cheese, softened
• 2 tablespoons milk
• 1/2 cup strawberry preserves

1. Wash the spinach; drain well. Cut into 1 1/4-inch pieces. Cut the orange into chunks. Grind both the pull) and peel in a blender container.
2. Beat the eggs in a mixer bowl. Add the sugar and oil and mix well. Blend in the spinach and orange. Sift the flour, baking soda, salt, baking powder, cinnamon and nutmeg together. Add to the spinach mixture and stir gently. Pour into 2 greased 5x9-inch loaf pans.
3. Bake at 350 degrees for 45 to 50 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pans for 10 minutes. Remove from the pans and cool completely on wire racks.
4. Beat the cream cheese in a mixer bowl until smooth and creamy. Blend in the milk. Add the preserves and mix well.
5. Slice the bread thinly. Cut into shapes if desired. Spread with the strawberry cream cheese. Top with additional bread slices to form sandwiches if desired.